Manhattan Magazine | Fall 2019

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ON THE

HOMESTEAD

HEROES

TRAINING TODAY’S VETERANS AND TRANSITIONING SERVICE MEMBERS TO RUN TOMORROW’S FARMS.

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EDITOR Haleigh McGavock DESIGNER/ART DIRECTOR Jenni Leiste COPY EDITOR Leslie Andres ADVERTISING AND MARKETING Angie Taylor | (785) 832-7236 AD DESIGNER Alex Tatro CONTRIBUTING PHOTOGRAPHERS Michael Henry Brian Wyatt David Mayes Luke Townsend Meg Shearer Grant Watkins Katie Carlson Nick Krug CONTRIBUTING WRITERS Lucas Shivers Sydney Cochran Debbie Miller Eli Neal Karen Sarita Ingram Megan Saunders PUBLISHER Bill Uhler DIRECTOR Bob Cucciniello PRODUCTION MANAGER Jenni Leiste SUBSCRIPTIONS $25 (tax included) for a one-year subscription to Manhattan Magazine CONTACT US: Manhattan Magazine 1035 N. Third Street, Suite 101-B | P.O. Box 888 Lawrence, KS 66044 (800) 578-8748 | Fax (785) 843-1922 Or e-mail comments to manhattanmagazine@sunflowerpub.com Manhattan Magazine is a publication of Sunflower Publishing, a division of Ogden Publications, Inc. sunflowerpub.com

I love fall; there is something special about this season. All the trees we see in our daily comings and goings have been completely transformed from the summer months and now flaunt gorgeous shades of reds and oranges. Flannels and hats replace shorts and sandals. The air begins to get crisper and the days get shorter, as we get ready to move into the cold days of winter.

As a tribute to the harvest, we share some organizations serving the community through local farms. The SAVE Farm helps reintroduce veterans into civilian life through its agricultural training program, which, in turn, also aids the declining number of single-family farms; the Manhattan Food and Farm Council is working to make healthy food accessible for everyone in the community, create a connected food system, and decrease food waste. Speaking of food, you will find an article on enjoying your holiday meals without feeling guilty in our Holiday Health section.

We also highlight the anniversary of an Aggieville staple and the share the stories of two Manhattan locals who serve the community by following their lifes’ passions. Be sure to browse our special weddings section for one-of-a-kind Manhattan spots for your engagement photo session and a delicious trend in wedding food. Also included, an interview with local nature and landscape photographer Scott Bean, and upcoming fall festivities in and around the community.

I would like to thank the wonderful contributors for their time and talent. I hope you enjoy leafing through the pages of our fall issue and learning about the inspiring individuals giving back to the community.

Until next time,

Haleigh McGavock

editor fall 2019 / 3

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inside.

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Local Lore.

AUNTIE MAE’S PARLOR: AGGIEVILLE’S WORST-KEPT SECRET Local legend and Aggieville staple celebrates 45 years in the community.

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Craft.

IN THE INTEREST OF TIME

David and Karen Seay built their specialty clock restoration company and life together centered on family, hard work, and investing in life’s passions.

weddings.

En Route.

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A weekend getaway along the Native Stone Scenic Byway.

UNIQUE ENGAGEMENT PHOTO LOCATIONS IN AND AROUND MANHATTAN

JUST DOWN THE ROAD

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Holiday Health.

MIND OVER PLATTER

Only in Manhattan.

Plan your engagement session at one of these spots you can find only in Manhattan.

Enjoy your holiday meals without the side of guilt.

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20

A WEDDING TREND WE ADOUGH

Spirit.

THE BOOK MENDER

With skilled hands and a little glue, Grant Poole keeps the books of the Manhattan Public Library in pristine condition for the community to enjoy.

Flair.

An inside look at a rising trend for wedding foods.

the last word.

44

SCOTT BEAN

Scott Bean uses landscape photography to capture nature’s beauty.

calendar.

46 ON THE COVER

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2 0 1 9

HEROES

ON THE

HOMESTEAD TRAINING TODAY’S VETERANS AND TRANSITIONING SERVICEMEMBERS TO RUN TOMORROW’S FARMS.

4 / fall 2019

Training today’s veterans and service members to run tomorrow’s farms.

Cover courtesy David Mayes

PHOTOS (CLOCKWISE FROM TOP): Brian Wyatt, Luke Townsend, Grant Watkins Photography, Michael Henry

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inside.

FEATURED

36

HOMEGROWN

BY HEROES

The SAVE Farm bridges two national challenges: the difficulty veterans and transitioning military face returning to civilian life and the declining number of single-family farms.

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FEEDING TOMORROW PHOTO Meg Shearer

Manhattan Food and Farm Council Looks to Improve Area Food System

fall 2019 / 7

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Auntie Mae’s Parlor | Just Down the Road | Mind Over Platter | The Book Mender | In the Interest of Time Unique Engagement Photo Locations in and around Manhattan | A Wedding Trend We Adough

PHOTO Michael Henry

Where will your dreams take you? Unveil the stories of community members pursuing their passions, seek new adventures, and discover Manhattan’s hidden gems that lie above (and below) the surface.

Auntie Mae’s Parlor: AGGIEVILLE’S WORST-KEPT SECRET Local legend and Aggieville staple celebrates 45 years in the community.

Story by Megan Saunders Photos by Brian Wyatt

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Although Auntie Mae’s ownership has changed over the years, its ability to capture Manhattan’s imagination hasn’t.

untie Mae’s Parlor, a basement bar and event venue in the heart of Aggieville has been welcoming locals for 45 years. Charlie Busch opened the bar in 1974, and while ownership may have changed over the years, the building’s ability to capture Manhattan’s imagination has not.

Jeff Denney, current co-owner of Auntie Mae’s, says it’s believed that the building was first and officially used as storage for Walter’s Plumbing located a few doors down, but legend has it the building’s basement was a speakeasy during Prohibition.

Denney says Edgar and Dora Mae Walter were the original building owners. According to Travel KS, Edgar passed away in 1927 and left the plumbing business to his wife. The travel blog goes on to say that Dora Mae cleared out the basement and opened it as a speakeasy in February 1930.

“We can’t be sure what exactly is true,” Denney says. “It makes sense if it was a speakeasy; the entire point would be that we wouldn’t be able to figure it out.”

The building’s inconspicuous brick façade makes it easy to imagine Depression-era passersby dismissing it as nothing more than plumbing storage. Even now, the street-level view reveals little more than a handful of chairs and a pool table; however, a different world waits when you walk down its staircase.

Rounding the corner, your eyes must adjust to the dimly lit basement, left largely unchanged in its 45 years. Wooden booths line paneled walls adorned with framed nostalgic photos, many of which are baby photos of employees or portraits of regulars.

“We’re very lucky to be in a dingy old basement; it’s what sets us apart,” Denney says.

“Auntie Mae’s is definitely not a cookie-cutter bar—people aren’t sure what they’re walking into.”

Denney began working as a doorman in 1992 for then-owner Rob Good (current owner of Taco Lucha and So Long Saloon) and worked up to buying the bar in 1998. In 2018, long-time employee Matt Bargabus became co-owner of Auntie Mae’s.

“I also started as a doorman 15 years ago—I think,” Bargabus jokes. “You lose track of time down here in the basement.”

Neither owner had any background in the hospitality industry prior to working at Auntie Mae’s, but they say their love for the bar, its history and patrons encouraged them to make the jump. fall 2019 / 11

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“I was here on my days off; I love it here,” Bargabus Denney says, patrons may be willing to wait a little says. “It was a little scary feeling like I was signing my longer for their drink as the bartender peels the orange life away, but it was the right thing to do.” for a garnish. He adds that Aggieville has become less Since buying the bar, Bargabus and Denney have about bar hopping and more about settling into one kept a lot of that “dingy basement” atmosphere that’s location for an evening. made Auntie Mae’s an Aggieville staple. They even kept “When we’re crafting our cocktail menu, we a small piece of original carpet paneling on the bar try to concoct stuff that you can’t get at any other columns to remember their roots. bar,” Denney says. “We update One of the newer additions is classics and play around with occasional live music. The fact that the different flavors. I love when one of small bar barely has room for a band our bartenders gets excited about is part of what makes it so special, something they’ve made.”

Denney notes.

Both owners say Auntie Mae’s will “It’s not something we want every always be a place where students can night and we don’t make a lot of money get a cheap beer, alumni can order the from it, but it’s something we—and our Tarantulas (a tropical take on a Long customers—love,” Denney says. “We’ve Island Iced Tea) they’ve loved since had some cool people walk through college, and cocktail aficionados can our door because of it. Manhattan has order an Instagram-worthy cocktail.

—Jeff Denney, owner a great local music scene—sometimes Dora Mae Walter may not we have more people show up for the have envisioned the notability her local shows than for visiting bands.” clandestine bar would gain nearly Bargabus says that while they’ve a century following Prohibition— tried to maintain Auntie Mae’s vibe as Aggieville’s worstassuming, that is, that the speakeasy existed in the first kept secret, he and Denney work hard to make sure place. She may have been shocked that it would go on to there’s something for customers of every age and taste. enjoy a 45-year history with her name emblazoned on “When I started, we poured drinks like whiskey the front of the building. and Cokes and served beer,” Bargabus says. “We still do However, she may have agreed with the simple a lot of that, but now we also make great craft cocktails idea that all owners, past and present, seem to adhere and our own in-house syrups and bitters.” to: Everyone deserves a welcoming place to have a In its earlier days, the goal may have been to serve drink. Fortunately, these days that place is on the right $2 beers to as many college students as possible. Now, side of the law.

“Auntie Mae’s is definitely not a cookie-cutter bar—people aren’t sure what they’re walking into.”

12 / fall 2019

Both owners say Auntie Mae’s will always be a place where students can get a cheap beer, alumni can order the Tarantulas they’ve loved since college, and cocktail aficionados can order an Instagramworthy cocktail.

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Just Down the Road A weekend getaway along the Native Stone Scenic Byway Story by Debbie Miller Photos by Nick Krug

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ust a stone’s throw south of Manhattan, K-18 highway winds east through a prairie patchwork of tallgrass vistas and stunning century-old limestone homes, barns, and fences.

K-18 is a starting point to the 75 miles of twists and turns ahead. Four different highways carve the southeasterly path (177, 18, 99, and 4), ending east of the tiny town of Dover near Topeka.

Simply follow the state’s byway signs for this daylong scenic and historic tour, documented by informative kiosks at pull-offs along the way.

Get a prairie preview on South K-177 Highway at Konza Prairie and the highway’s scenic overlook. Back near Manhattan’s southern edge, K-18 journeys east, following the lay of the land through the Kansas River valley and rural remains of Zeandale and Wabaunsee communities.

Tidy stone farmsteads and cornfields humming with harvest dot the fertile flattened valley. At the Wabaunsee townsite, read about its Underground Railroad days and visit the 1862 Beecher Bible and Rifle Church, named for a fiery abolitionist minister.

GRASSLANDS BEAUTY Farm fields give way to rolling Flint Hills where K-18 ends and K-99 steers south. Mount Mitchell Heritage Prairie is a hidden grasslands gem that details the story of its American Indian, abolitionist, and Underground Railroad history.

Hiking trails through the 175 acres give close-ups of the chest-high bluestem grasses turned reddish in fall, migrating Monarch butterflies drawn to the milkweeds, showy wildflowers, and hilltop views of the golden valleys beyond.

The byway rolls south on K-99, crossing I-70, and on to the heart of the route, Alma. Detour a few miles west on I-70 before reaching “The City of Native Stone,” to visit Grandma Hoerner’s natural and organic food factory and store.

Graze on samples, then stock up on the factory’s bourbon pecan pie filling, blueberry preserves, or signature Big Slice kettlecooked apples like Grandma Mabel Hoerner once made herself.

You can find wagon rides north of Alma at Plumlee Buffalo Ranch where you can also book an appointment to see the bison.

Drive east on the wide main street through Eskridge, the small ranching town dubbed “The Gateway to the Flint Hills.” Beyond, on Highway 4, watch beside the roadway for a muchphotographed old stone barn with arched doorway.

A STOP-OFF IN ALMA Masons used native limestone to build the town of Alma because timber was limited during the 1800s. Much of today’s downtown—and many homes and churches—are as solid as the day they were constructed with 20-inch-thick stone walls. The county seat of Wabaunsee County, Alma also boasts a showpiece 1930s stone-and-marble courthouse.

Scattered around town are an antique emporium, historical museum, bed-and-breakfast and several eateries. But the biggest draw is the famous Alma Creamery and its “Nibblin’ Good” handmade cheeses. Since 1946, the creamery has churned out cheddar, pepper jack, Colby and more, along with their signature standout, bite-sized curds.

STRIKING STONEWORK Don’t rush on the drive south of Alma. Highway 99’s hairpin curves and roller-coaster-like hills slow the pace through this cattle country. But that’s all the better for admiring this stunning stretch of turn-of-the-century limestone homes, barns with gym-sized haylofts, and a picture-perfect span of stone fence.

An 1867 law abolished the open range and paid farmers 40 cents per rod to build fences around their land, resulting in the hand-built stone fences still enclosing pastures today.

The byway’s final eastward push on Highway 4 skirts pretty 235-acre Lake Wabaunsee, a spring-fed Flint Hills lake lined with homes and the Wild Olives restaurant and bar.

Drive east on the wide main street through Eskridge, the small ranching town dubbed “The Gateway to the Flint Hills.” Beyond, on Highway 4, watch beside the roadway for a much-photographed old stone barn with an arched doorway.

Natural rock formations also “wow” along the way.

Echo Cliff Park near Dover is home to stunning 70-foot cliffs above Mission Creek. Plentiful shade trees, the babbling creek and picnic tables make a popular spot for wading, photos, and picnics. fall 2019 / 15

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MAKE IT A WEEKEND! Backtrack on the byway from Dover to Alma, and then angle southwest along Skyline/Mill Creek Scenic Drive. The paved route winds 17 miles through rolling ranch country from Alma to Alta Vista, with two charming overnight options near the historic settlement of Volland.

Day 1

A TASTY BYWAY FINALE The small-unincorporated town of Dover and its oldfashioned Sommerset Hall Café mark the end of the trail, but it is worth the wait. Sommerset was built in the late 1800s and remains a favorite local hangout. Fans still gather from miles away for its hearty meals.

There’s a full menu to choose from, and most folks finish with a slice of pie. Sommerset’s coconut cream pie was named Good Morning America’s “Best Pie in America” a decade ago.

Guests sit at old-fashioned Formica-topped tables and at the counter in its long dining room. The no-frills café lines its walls with old photos, a collection of farmers’ caps, rustic knickknacks, and other nostalgic decor. Like most things along the byway, “no frills” keeps it authentic, historic, and a great place to mingle with the region’s rock-solid culture and beauty.

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• Mill Creek Lodge: 7½ miles west of Alma, pull down the lane of this 1865 working ranch to its beautifully restored three-story stone house and three-level stone barn. Book a stay in the grand home or tenant and bunk houses (light breakfast included). Plan ahead because the lodge is often reserved for weddings and other private events.

• The Volland Store: Just a half-mile farther west, this former 1913 general store is a popular gathering space in this one-time railroad hub. The stylishly restored red brick building now hosts public and private events in its airy gallery and outdoors spaces. Guests can stay overnight in the Loft for a weekend of exploring the Flint Hills or relaxing. Register early for the Volland Store’s popular Fall Cellar and Barn Tours, offered every other weekend, September 7 through November 3 (and again in spring).

Day 2 • Alta Vista: The Skyline/Mill Creek Scenic Drive ends at the town of Alta Vista, where the local Barnyard Café serves up home-cooked fare.

• Back to Manhattan: At Alta Vista, head north 25 miles on K-177 to Manhattan. The drive home meanders through the rust and orange-hued grasslands, where the evening sunlight on the rounded hills and shadows in the valleys cap this scenic fall getaway.

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The small unincorporated town of Dover and its old-fashioned Sommerset Hall Café mark the end of the trail.

Built of wood, not stone, as a general store in the late 1800s, Sommerset is still a favorite hangout for locals.

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MIND OVER

Platter Enjoy your holiday meals without the side of guilt.

PHOTO Shutterstock

Story by Sydney Cochran

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any of us celebrate Thanksgiving with at least one grand meal (if not more) and often leave the table feeling more stuffed than the turkey.

Although some of us try to enter the holiday season with internal promises to “be good” and swear off seasonal sweets and treats, does that really work?

Luckily, there are options that let you have your slice of pumpkin pie and eat it too.

SET REALISTIC EXPECTATIONS Attempting to avoid eating a particular food actually makes you more likely to crave it. You’re likely to give in and consume more servings than if you allowed yourself to enjoy the one.

While regular overeating can create issues over time, your body knows how to handle a little indulging every now and then for special occasions like Thanksgiving. If you love pie, allow yourself to have a slice, and take your time enjoying it.

Sydney Cochran, MS, RD, LD is a dietitian at Rethink Nutrition, LLC in Manhattan. She enjoys helping people get out of the cycle of dieting and improve their relationship with food.

it’s Thanksgiving will leave you feeling unsatisfied. Choose the foods you enjoy eating to get the most out of your meal.

Not a fan of store-bought rolls or stuffing? Save that space for something you love instead!

DITCH THE CLEAN PLATE CLUB Many people grew up being told to clean their plate because there are starving people who would be thankful for that food.

There’s nothing wrong with wanting to reduce food waste; however, stuffing yourself to the point of discomfort is neither helping you nor starving children.

Start with smaller amounts of things you think you might like rather than loading up your plate and forcing yourself to finish it all.

You can go back for more of your favorites if you’re still hungry. You’re less likely to end up overly full, and there are more leftovers for later—which is never a bad thing!

EAT CONSISTENTLY THROUGHOUT THE DAY Skipping meals to “save up” for a large meal later in the day may seem practical but is a recipe for disaster. You’ll show up hungrier than normal if you don’t eat all day.

You can access these dishes year-round; so don’t feel obligated to eat it all at once just because it’s Thanksgiving. This will help take the pressure off deciding what to eat or when to stop eating.

Your body responds by making everything look especially appealing. It encourages you to eat faster—and likely more—than you otherwise would for a quick source of energy.

LEARN TO POLITELY DECLINE You’re not obligated to continue eating if someone keeps pushing another serving your way after you’ve had your fill. You don’t need to make yourself sick in order to squeeze in your aunt’s pecan pie.

A great way to deal with these situations is to explain you feel full but would love to pack some up to enjoy later. Another option is to request the recipe.

Eat a filling breakfast and lunch during the day, as well as a snack or two if there are more than three or four hours between meals. You’ll arrive at the event reasonably hungry and will recognize when you’re full.

EAT WHAT YOU ENJOY Loading your plate with foods you’re less than thrilled about just because

This year, try relating to food in a new way. You’ll be surprised how easy it becomes to leave the table comfortably full when you allow yourself to eat and enjoy the foods you love.

GIVE IT A TRY! Thanksgiving Leftovers Sandwich Adapted from thesuburbansoapbox.com

• 3 slices pumpernickel bread, toasted • 4 ounces roasted turkey • ¼ cup leftover mashed potatoes • 2 tablespoons Dijon mustard • ½ cup stuffing • ¼ cup cranberry sauce • 1 cup gravy 1. Reheat turkey, mashed potatoes, stuffing, and gravy.

2. Dip one slice of bread into small bowl of gravy until covered completely; set aside.

3. Spread 1 tablespoon Dijon mustard on bottom slice of bread.

4. Spread mashed potatoes on top of bread then add turkey.

5. Place gravy-soaked bread on top of turkey; spread stuffing on top.

6. Pour remaining gravy on top so it drizzles over the side.

7. Cover with cranberry sauce.

8. Spread 1 tablespoon Dijon mustard on remaining bread slice.

9. Top sandwich off with remaining bread slice.

fall 2019 / 19

BOOK MENDER The

With skilled hands and a little glue, Grant Poole keeps the books of the Manhattan Public Library in pristine condition for the community to enjoy.

Story by Lucas Shivers Photos by Michael Henry

P

eering over his bifocal glasses, Grant Poole swabs glue over broken book spines with skilled hands. At 97 years old, Poole restores damaged covers, pages, and sections of numerous books at the Manhattan Public Library.

“I wouldn’t be surprised if I’ve been doing this for more than 20 years,” Poole says. “I can fix up about anything. It’s amazing what a little bit of glue can do.”

Volunteering more than 525 hours to fix over 2,680 books in 2018 alone, Poole has been a steady presence in the library’s collections department.

His work requires attention to detail and precision and fulfills his lifelong purpose of learning and supporting others.

“He’s worked here longer than most of us,” says Linda Knupp, Manhattan Public Library director. “He has been able to manage all of the book mending for years. Grant has the process down more than anyone. He helps our books last longer. He’s got the talent, skill and interest. All of the staff enjoy working with him.”

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TAKING OFF Poole grew up in Manhattan and attended Briggs School (a primary school about 15 miles south of town) and Manhattan High School.

After graduating from MHS in 1941, Poole began at Kansas State University. “Then the war came along, and I ended up in the Army,” Poole says. “I figured I should be in the Army, but my folks didn’t. I ended up joining the air corps through the Army.”

Although he still planned to graduate from K-State, the Army decided they needed him sooner and sent him to Mississippi State for six months of flight school. Poole was later sent to radio school in Wisconsin, to electronics school in Illinois, and eventually to Florida to serve on a base. “I often wondered what made a radio, and I had a chance to find out,” Poole says.

The GI Bill (Serviceman’s Readjustment Act of 1944) provided benefits to veterans returning from war, which included tuition for those attending trade schools or college. This funding helped Poole continue his education at the California Institute of Technology; he attended CalTech for two years and later returned home to his farm near Manhattan.

Poole then picked up work on the ranch with his family’s registered Hereford cattle, eventually returning to K-State after the price of beef went down. He received a degree in education and taught high school in Dwight for two years and then in the physics lab at K-State’s Caldwell Hall.

Poole also crafted molds and dental prosthetics at a local dental practice for nearly 15 years.

Poole’s dedication to serving others is evident in his life story.

FAMILY MAN Poole met his wife, Mary Pick, in the Big Apple as the war waged on both fronts. “When I was in training, a buddy and I got a furlough to New York,” Poole says. “My friend had an aunt named Mary, who invited me to go to a Broadway show. I liked her right away, and we got together.”

Poole and Mary dated long-distance while he awaited orders in Alabama to go to Japan in the mid-1940s. The war ended not too long after, and Poole returned home in one month. He and Mary married and began their family. “We have three children; two girls, Pamela and Kathy, and a boy, Joe,” Poole says. “I was tickled to death for my kids.” fall 2019 / 21

MAKE IT A WEEKEND Too much to cram into a one-day getaway? Spend a weekend checking out all the history, antiquing, and attractions Abilene has to offer with these itinerary tips:

Day 1 • Stop by the Visitors Center in downtown’s historic Union Pacific Depot for brochures and sightseeing advice by the tourism staff. Spend the morning touring the Eisenhower Presidential Library, Museum, Boyhood Home and Chapel, and the nearby Heritage Center for a spin on the antique carousel.

• Have lunch down the block at Old Abilene Town’s Hitching Post Restaurant. On the weekends, you can catch a re-created gunfight and a sarsaparilla at the 1800s town. Pet the resident greyhounds and learn about the swift canines at the Greyhound Hall of Fame.

• Leave time in the afternoon for a guided tour of the town’s showpiece Seelye Mansion and shopping at the many antique and specialty stores.

• After dinner, see what’s playing at Great Plains Theatre. If there’s no live theater scheduled, Great Plains doubles as a movie theater on most off-nights. Another option: dinner trains on some Saturday evenings on the Abilene & Smoky Valley Railroad.

• Sleep tight at historic bed-and-breakfasts— Abilene’s Victorian Inn or Engle House—or a full line of chain hotels.

Day 2 • Following breakfast, stroll the city park’s pretty rose garden, which is a short walk from Abilene’s Victorian Inn. Drive through tidy neighborhoods to admire the 100+ heritage homes described in the city’s self-guided tour brochure, “Little Town of Mansions.” Cruise on northwest of town for a chocolate fix at Russell Stover’s.

• Wrap up the getaway at the locals’ favorite Sunday dinner spot, Mr. K’s Farmhouse, followed by an afternoon ride aboard the Abilene & Smoky Valley Railroad.

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Poole’s family has since grown to include seven grandchildren and many great-grandchildren; he enjoys watching his expanding family’s successes across the globe with various work projects and is excited for their future prospects. “I’ve got a lot of relations all over, but as long as I can hack it, I love being in Manhattan,” Poole says.

Mary passed away 13 years ago; Poole still lives on his family farm. “I’ve always lived on the farm,” Poole says. “I didn’t think I could possibly live there on my own, but then I asked myself, ‘why not just continue?’”

Volunteering more than 525 hours to fix over 2,680 books in 2018 alone, Poole’s steady presence has been a staple to support the library’s collections department.

22 / fall 2019

A LOVE OF THE LIBRARY Poole developed a connection to the public library early in life. “Way back when I was in high school, I would ride into town for school with my cousin,” Poole says. “I would walk to the library and wait for him to finish nearly every day. I got used to going to the library, and I always enjoyed it.”

Poole began to work for the Talking Books Project at the library following his career with the dental practice. The talking books project, a predecessor to audio books, used the radio and technician skills from Poole’s earlier years in the Army.

Poole’s good nature and kindheartedness allow him to connect with others at the library.

“He never fails to say hello. He builds a strong sense of community to take time to interact with all of us. He’s a solid part of the team,” says Madison Ogle, public relations and development coordinator for the Manhattan Public Library.

Poole’s determination to face challenges head-on is evident daily with examples such as choosing the stairs over the elevator. “I don’t know how long I can do it, but I still walk the three flights of stairs every day, and I’m pretty well worn out when I get to the third floor,” Poole says. “If I didn’t have this job, I’d be in awful shape. It’s great for me.”

Poole exemplifies the values of the greatest generation as he inspires his coworkers daily with his strong work ethic and service to others despite aches and pains. “My back bothers me and gives me trouble,” Poole says. “I walk like I’m drunk. If I can walk 5 minutes, I’m doing great.

So I like to sit and I get along. This is a great job for me. I enjoy doing this.”

Poole has spent a lifetime serving others, whether his country, community, or family. His work at the library continues fulfilling this purpose and allows him to stay connected with the community. “My folks died in the rest homes, and I know they hated every minute of it,” Poole says.

“I didn’t want to do that if I could keep from it. My job at the library gives me something to do nearly every day. It’s a good thing, and it helps out.”

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INTEREST OF TIME IN THE

David and Karen Seay built their specialty clock restoration company and life together centered on family, hard work, and investing in life’s passions.

Story by Lucas Shivers Photos by Luke Townsend

24 / fall 2019

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avid and Karen Seay, owners of Regulator Time Company at 803 Pierre Street, run a specialty clock restoration company serving a regional and global niche market. “When you love what you do as much as me, you could do it for free because it feels so good,” Seay says.

Historic clock towers bring a sense of place for people to gather, reflect, and create memories.

OPEN FOR BUSINESS In 1974, Seay opened a clock shop in downtown Manhattan above a bank on Poyntz Ave. When he first started the business, he was grateful for the local support. “I’m not sure I would have made it if I hadn’t lived in Manhattan for so long,” Seay says. “The people who knew me came to the store as patrons with everyone from past teachers, ball coaches and the like.

Even with the ease of Amazon today, it’s so important to support small businesses for a vibrant community. It’s been very special.”

Seay moved his retail clock store to Old Town Mall on Fort Riley Boulevard in 1979.

David met his wife, Karen, while setting up the store. He later asked Karen to a baseball

game in Kansas City, an invitation she politely declined; however, love found a way, and the two began seeing each other and married on September 9, 1979.

Their business—and family—grew.

“We ended up married, moved, had our first baby and started the business all in one year,” Karen says. “We wanted to be at home for our kids when they were young, but then David asked me, ‘why don’t you help me at the clock shop?’ The key to it all was to be together more. We didn’t want to spend our whole lives apart.”

David and Karen have worked as a team for 35 years. Karen handles the books, phone and appointments. “My wife and family have been so instrumental,” Seay says. “Karen enjoys people, and they feel listened to and valued. For example, I once restored a big copper clock in New York, and the lady talked to my wife first. When that happens, I’m 90 percent committed to the project because Karen is that good.

That’s just the way she is. She keeps the ball rolling.”

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MOVING UP For years, the giant clock (designed by Edward Howard in 1906) in the Riley County Courthouse hadn’t worked, so in 1984 Seay rallied teams to raise money to restore it. This new fascination was the start of Seay’s tower clock business. For almost 40 years, Seay continued to wind the Riley County Courthouse clock once a week before he put in an automatic system.

Tower clocks became Seay’s new priority after doing a four-faced street clock in Richmond, Michigan, so he stepped away from watch repair altogether in 1990. Taking the risk to venture into new opportunities, he started to get requests from all over the region and world. He built a clock for the US Navy in Chicago, refurbished a church clock in St. Kitts in the Caribbean, and worked on many courthouses and street clocks all across the state.

their clocks. Antiques clocks have continued to rise in value, so the restoration and repair costs also move up with economy.”

POWERFUL PLACEMAKING Placemaking is a concept that refers to creating the heart of every community. A historic clock tower, often the centerpiece of a community, brings a sense of belonging and provides a place for people to gather and create shared experiences.

Seay’s clock projects capitalize on a local community’s assets, inspiration and potential with public spaces that promote health and happiness. From the Cleveland Water Works to a baseball stadium in El Paso, Seay has revived the heartbeat of public spaces while strengthening the connection of communities.

Working relentlessly through the challenges of —David Seay any clock, Seay continues to take on regional and global projects. “It happened so fast to get to 70 years old; it’s here with such a short life,” Seay says. “I’m just so happy.

Tower clocks often provide a little glitch on every project that you have to overcome. It’s the challenges that keep me coming back. It’ll be hard to let go of that!”

The Seays’ story showcases a life of working hard and building a full life together. “David and I decided from the beginning of our business that our decisions and future would always revolve around family first,” Karen says. “There were times we could’ve made more money, but it would have been too much of a stress on our sweet little family, so we made other choices. In times it was hard, but the tradeoff was to be together.”

The Seays’ choices to focus on family, work hard and invest in life’s passions have paid off.

“To me, time is irrelevant when you love what you do,” Seay says.

“People ask me why I don’t retire, and I tell them, ‘I would if I had a job.’ I’m so passionate about my work.”

KEEPING HISTORY ALIVE Seay’s adventures in tower clocks continue to unfold to meet the needs of his customers. “As I have moved through 45 years of clock making, I have tweaked the trajectory to always align with my latest interests,” Seay says. “I’ve been able to move my business to fit my needs in each phase and do what I’ve wanted to do. I have created enough revenue to enjoy my life.”

Seay’s work in restoration revives local history and motivates him to take on more.

“People ask my why don’t I retire, and I tell them, ‘I would if I had a job.’ I’m so passionate about my work,” Seay says. “My business has provided so many elements of social contact when people bring in their clocks or work on towers. We exchange ideas and build in a powerful relational element that I never want to let go of.”

Restoring clocks and tower landmarks is a collective choice to carry on an heirloom history.

“This kind of work is not like a car repair or necessity of something that has to be done,” Seay says. “It’s incredible to see how much people love

26 / fall 2019

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UNIQUE ENGAGEMENT PHOTO LOCATIONS IN AND AROUND MANHATTAN Plan your engagement session at one of these spots you can find only in Manhattan.

Story by Haleigh McGavock Photos by Grant Watkins Photography

Engagement photos are a great way to spread the word about your big day in a creative and personal way.

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ongratulations, you are engaged! Now comes an exciting time filled with wedding planning, showing off your bling, and sharing your good news with loved ones.

A fun way to spread the word about your big day is with an engagement photo session. Engagement photos let you and your To Be showcase your love in a personal way.

Choosing meaningful or offbeat locations allows you to get creative and capture the magic of your engagement.

Lucky for you, Manhattan has plenty of stunning engagement shoot locations. Whether you want scenic shots on the prairie or on top of a Ferris wheel, Manhattan has something for everyone.

THE GARDENS A T K-STATE The K-State Gardens deliver spectacular pops of color and garden beauty, making them the perfect spot to showcase your ever-blooming love. Picturesque spots include the limestone visitor center, a pergola covered in blooms, and a flowing fountain.

RILEY COUNTY FAIR If you’re going to be spending a few hours taking your engagement photos, you might as well make it memorable.

What better place to do that than the fair? Tasty fair foods, exhilarating rides, and bright lights as the sun goes down make this a dynamic spot for engagement photos.

AGGIEVILLE Head down to the heart of Manhattan and have your engagement photos taken in Aggieville. Pose in front of local hot spots or sneak off for some shots in a hidden alley.

KONZA PRAIRIE Head over to the Konza Prairie for some epic nature shots in your engagement photos. Just south of Manhattan, this stunning location offers striking views of the Flint Hills and embodies the natural beauty of Kansas.

LIQUID ART WINERY & ESTATE The Liquid Art Winery’s hilltop location offers 360-degree views of its vineyards and the surrounding Flint Hills. The venue includes various locations for amazing engagement photos both indoors and outdoors.

TOP OF THE WORLD For couples wanting to show off stunning views, the Top of the World might be for you. This scenic overlook provides a gorgeous view of Manhattan rarely seen by others, making it a truly unique engagement location.

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A WEDDING TREND WE ADOUGH An inside look at a rising trend in wedding foods.

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W

e live in a fun time for wedding planning. With more couples designing their special day to reflect their unique personalities and tastes, new ideas emerge in all aspects of weddings, from fashion to florals to food.

One area that’s been creatively reimagined is how and what food is served.

Many couples are shifting from traditional plated meals to custom options that give guests a variety of foods to choose from.

Donuts are among the top food trends in weddings lately. It turns out there are many ways to incorporate this crowd-pleasing confection into your big day.

BEFORE THE CEREMONY Who says the food has to wait for the reception? Offer guests a pre-ceremony snack by setting donuts in a decorative basket at the entry to the venue. Guests can pick up a donut as they find their seats and wait for the ceremony to begin.

DONUT WALL You’ve probably seen this tasty trend pop up on your social media timeline at some point. The epic donut wall is quite literally a wall lined from top to bottom with donuts, and your guests can simply grab one off the wall to enjoy.

The wall can also be the perfect backdrop for several elements of your big day. It can stand alone or behind your cake table, or it can be the background for some amazing photos.

The wall also opens up the possibility for some hilarious donut puns. Create your own (or find ones you love) and print them on signs to hang above the wall. One of the best things about the donut wall is how adaptable it is. You can customize its look to match the style or theme of your wedding.

DESSERT TABLE If a donut wall isn’t in your plans, you might include donuts as part of your dessert or cake table for a delicious treat

32 / fall 2019

everyone will love. You can stack the donuts high on a multi-tiered cake stand with different flavors on each level, or you can create an assortment. Another option is to use single cake stands to display different flavors. Include cute signs next to each cake stand with the flavors listed, so your guests can grab their favorite. Some couples are forgoing the wedding cake entirely in favor of this highly customizable treat.

DONUT TOWERS Another option is to create an all-donut dessert bar using this fun display idea.

Sort the donuts by flavor and slide them onto skewers attached to small stands.

Your guests can easily grab the donut of their choice from these mini-towers.

DÉCOR Who says you need to keep all of your desserts in one spot? By using small tables or large stands, you can provide delicious donuts all around your reception venue.

Your guests will always have access to them and won’t have to make trips back and forth to the dessert table.

You can also have the caterers pass them out on trays throughout the reception areas as hors d’ouevres.

Include donuts on plates with the place cards and have them set out on tables waiting for the guests.

Continue your sweet theme by sending guests home with a box of mini donuts perhaps in your favorite flavors or in colors that match your wedding décor.

GET ‘EM LOCAL Varsity Donuts has been boxing up bulk orders for weddings lately. You can choose your favorite Varsity flavors or bring in color swatches to have the frosting made to match your wedding theme. Be sure to give at least one or two weeks advanced notice. Swing by the shop, email info@ varsitydonuts.com or call 785-539-7654 to get started on your order.

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Langley Blanton Tate Patrick Blanton and Hannah Michele Louise Langley were married at half past five in the evening on June 2, 2018.

Noah’s Event Venue in Wichita was the perfect backdrop for their elegant wedding.

The bride was escorted down the aisle by her father, wearing a custom-designed Justin Alexander dress, accompanied by “Canon in D” performed by a string quartet. The bride’s mother further customized her gown with beading of the plunge back, handmade her cathedral-length beaded veil and garters, and even embroidered her new name on the inside of her dress. Hannah carried a stunning bouquet of blush peonies, ivory roses and baby’s breath, complementing beautiful floral arrangements and crystal chandeliers at the altar. The couple exchanged their vows in a traditional Episcopalian ceremony that included a unity box filled with a bottle of wine and a letter, both of which they will open on their first anniversary.

After the ceremony, guests attended a cocktail hour, which included a display of hors d’oeuvres, napkins with fun facts about the couple, and a piñata to be filled with well-wishes and advice for Tate and Hannah to pop open on their first anniversary. The plated dinner was followed by champagne toasts and the cutting of a five-tier cake, Hurt’s donuts, and a Swedish wedding cake homemade by the bride’s godmother. The couple danced to “Sweetheart” by Thomas Rhett, and then family and friends enjoyed drinks and dancing atop a lighted floor monogram.

As the night came to a close, the couple was showered with confetti as they made their way to the 1962 Rolls Royce awaiting them. Tate and Hannah are enjoying the memories of their special day (through the incredible work of Sara Rieth: Romantic Storytelling Photographer and Jenkins Cinema) and loving life as Mr. & Mrs. Blanton.

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H o m e g r o w n

b y

HEROES

The SAVE Farm bridges two national challenges: the difficulty veterans and transitioning military face returning to civilian life and the declining number of single-family farms.

Story by Karen Sarita Ingram | Photos by David Mayes

fall 2019 / 35

ne hot day in late July, about two dozen people gathered in the workshop b e h i n d Golden Prairie Honey Farm’s storefront to listen to a lecture about beekeeping by Gary LaGrange. They came from Manhattan, Wamego, and even as far as McPherson.

LaGrange is the president and founder of the Servicemember Agricultural Vocation Education (SAVE) Farm. The program helps veterans transition into civilian life through training, therapy, and other services that prepare them for their new lives as farmers and ranchers.

Bee boxes sat in stacks on shelves around them. Meanwhile, a trailer donated by the U.S. Department of Agriculture waited outside with full frames, so students could learn firsthand how to harvest honey after learning how to care for their bees and protect them from diseases and pests.

Aaron Hendricks, a veteran and member of the U.S. Army Reserve, is currently on active duty and one of LaGrange’s students. He grew up on a family farm in South Dakota but spent most of his life working in electrical and propane technology. The idea of returning to his roots appeals to him.

“Bees are interesting to me,” Hendricks says. “We didn’t keep bees [growing up] but now that I’m thinking of changing careers, I think it would be a beneficial change for both myself and the environment.”

Many of LaGrange’s students are active and former military service members. Anthony Krebs, a veteran and former U.S. Army service member, didn’t grow up on a farm but finds the idea of working on one therapeutic. “I found that I like working with plants and animals,” Krebs says. “I’ve learned a lot from Gary and a lot of the folks who came here to volunteer. It helps to form relationships with them. We take care of each other. I would encourage

everyone to volunteer an hour. It really makes a difference.”

Joining Forces One of the major issues our nation faces is reducing the veteran suicide rate, which is more than twice as high than the civilian rate, according to the VA. Some studies suggest it is even higher.

Adjustment to life after serving is a common stressor veterans experience.

Many military jobs, such as handling artillery and driving tanks, do not translate well to the civilian world.

This leaves many veterans facing the dilemma of what they will do after serving. Programs such as the GI Bill help veterans, but not all service members want to go to college, and other programs can vary by state.

attending therapy [who] have completely changed their outlook about life.”

Additionally, the number of family farms continues to dwindle. According to the USDA, the average age of farmers was 58 in 2012 and more than one-third of farmers were 65 or older. As farmers continue to age and retire, many of their children seek other jobs instead of taking over the family farm. This forces many farmers to sell their land, which is either consolidated into larger farms or taken over by developers.

There is less land is available for crops as it is lost to development. Only 17 percent of land in the U.S. is suitable for farming. The American Farm Trust reports that 31 million acres of farmland were lost to development between 1992 and 2012.

“I’ve le ar ne d a lot f rom Gary and a lot of the folks who came here to v o l u n t e e r. I t h e l p s t o f o r m relationships with them.

We t a k e c a r e o f e a c h o t h e r.”

–Anthony Krebs, veteran and former U.S. Army service member at the SAVE Farm

Post-traumatic stress disorder and traumatic brain injuries also make transition difficult for former service members. “Many individuals with posttraumatic stress disorder or combatrelated wounds, such as a traumatic brain injury, find it difficult to transition into careers that require strict schedules under office conditions, like fluorescent lights,” says Dr. Shari LaGrangeAulich, Gary’s daughter and a clinical psychologist working in partnership with Konza Prairie Community Health Center treating students in the SAVE program. “Working in agriculture is always some kind of adventure that requires good problem solving skills and focus. I have personally seen success in individuals attending the program and

“Many farms are in their last generation,” LaGrange says. “And there’s a shortage of qualified beekeepers. The problem is how do you bridge that gap?”

A Farm, Campus, and Template for Future Programs The SAVE Farm was incorporated in December 2014. LaGrange and other founding members met with representatives in Washington to learn more about the growing needs of farmers and veterans. Formal and informal partnerships exist with numerous organizations, including Kansas State University’s Research and Extension, Manhattan Area Technical College, Fort Riley, and Cloud County Community College. fall 2019 / 37

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Ta k e Action The SAVE Farm’s great progress in its projects is due in large part to generous donations from the public, and there are many ways you can help the program. For more information, visit thesavefarm.org and goldenprairiehoney.com.

Service members engage in hands-on training exercises throughout their military careers, which equip them with skills to quickly learn and adapt to new situations. The SAVE Farm’s certification program caters to these unique experiences by condensing two years of education into 11 months, with equal time spent in the field and the classroom.

The SAVE Farm, currently in its second year of full-time classes, consists of 312 acres of land near Keats, west of Manhattan. K-State’s architectural students helped design the layout, which provides fields for various crops, orchards, apiaries, and cattle. It collaborates with about 50 farms in Kansas and across the nation that provide internships for students, who can learn everything from animal husbandry to mechanics and welding.

Some of LaGrange’s long-term goals are providing more crop fields and animal pastures by expanding the farm to more than 500 acres and building a campus in the middle of the farm with housing for 100 students and their families. He has plans for an on-campus clinic and a chapel, which will allow veterans to receive therapy while attending classes.

“As soon as the land is purchased, we will begin to build,” LaGrange says. “Ideally, the campus would be open one-and-a-half to two years later.”

The USDA is equally excited see the SAVE Farm take off in hopes that similar programs will emerge at 78 land grant colleges and universities across the country.

“The USDA knows the number of single-family farms continues to shrink,” says Mike Dodson, SAVE Farm board chairman. “Most people consider this a crucial part of our culture that we don’t want to lose.”

LaGrange and Dodson believe the program saves both farms and lives. “There is a therapeutic value in taking care of the plants and soil,” Dodson says. “We’ve heard anecdotes from students who were suicidal before they found the program, and now they have peace of mind. That’s what makes this worth doing.”

38 / fall 2019

1. Donate. The SAVE Farm is in need of farm equipment, livestock, supplies, and monetary support.

Organizations can help by sponsoring a beehive. In exchange for funding, the groups are allowed to decorate the hive and receive honey harvested from it.

Dillons shoppers can also support the SAVE Farm through their Community Rewards Program. Go to your online Dillons account to learn more.

2. Volunteer. People are needed to help with everything from building the farm to teaching classes.

3. Mentor. The program needs people with farms or ranches to provide internships for students. You do not have to be among the lastgeneration farmers, but they are encouraged to get involved.

4. Advocate. Help spread the word and raise awareness of the program. The more people who get involved, the more the program can help people and farms to thrive.

5. Enroll. About 15 percent of students are non-veterans, so anybody interested in farming is welcome to join the program.

6. Buy honey. Golden Prairie Honey Farms is a subsidiary of the SAVE Farm. Its hives train students, and the money earned from selling the honey goes back into the program.

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W O R R O M TO

Manhattan Food and Farm Council Looks to Improve Area Food System STORY BY ELI NEAL PHOTOS BY MEG SHEARER

A

t first glance, Manhattan appears to be a food-centered town. It is built around a globally renowned agricultural college, is home to the Kansas Department of Agriculture, and has a sizable restaurant industry, large farmers market and numerous grocery stores.

A web of connections beneath the surface make Manhattan’s food system possible, from national companies supplying local stores and restaurants, to small local farms and aid agencies that supply those in need. Manhattan resident Vickie James works within this structure to create healthier systems that will better serve those in need, make it easier for families to put healthy meals on their tables, help local farmers better distribute their products, and reduce food waste.

James is a K-State graduate and dietician, and she has a long history working on issues around community development of healthy food systems. James began examining Manhattan’s food system in 2017, when a grant became available through the Kansas Health Foundation. The grant sparked the creation of a Food and Farm Council in Manhattan.

Some goals of the Food and Farm council include making healthy food accessible for all members of the community, decreasing food waste, and creating a more connected food system.

“In our food system here, probably we have enough food, but we have people who are hungry, so it’s a matter of coordinating,” James says. “Our food insecurity rate here in Manhattan is higher than the state average. I think that shocks a lot of people, but we have a lot of people in need here, as well as a lot of people who could provide resources.”

After the initial research, James helped form the Food and Farm Council, which included K-State employees and students, farmers, restaurant and food retail industry professionals, and city and government representatives. James served as the council coordinator during its first year while making an initial assessment of the town’s food system, and she advised local government on ways to improve it.

Among those helping James analyze the issues facing Manhattan’s food system is David Procter, the director of the Center for Community Engagement and Development at K-State and a member of the Food and fall 2019 / 41

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Our food insecurity rate here in Manhattan is higher than the state average. I think that shocks a lot of people, but we have a lot of people in need here, as well as a lot of people who could provide resources.”

—Vickie James

Farm Council. Procter previously worked with numerous communities across the state to help find solutions to food access issues. He says the council identified specific areas in Manhattan lacking access to healthy food.

“There are pockets of places in Manhattan that if you do not have a lot of resources, if you don’t have a car, it’s a challenge to get groceries easily,” Procter says. “So I’m interested in looking at ways perhaps we can make food more accessible to as much of the population as we can.”

Adrian Self is the prospect research director at the National Agricultural Biodefense Center at K-State and a member of the Food and Farm Council. Self says one notable transportation issue involves getting people to and from Common Table, an organization that provides free meals at local churches every night of the week.

“The ATA bus network is not as robust as it could be. Some of the buses stop running before the late meal is served, so you can get people there, but after dinner it’s a walk home,” Self says.

The limited bus schedule often leaves people with the choice to skip dinner or risk exposure to inclement weather.

James identifies working with the city’s bus system to make existing resources more accessible as one of the council’s goals for the upcoming year.

Creating a center for kitchenware donations is an additional project the council hopes to undertake. James says the cost of common kitchen tools is a barrier to home cooking for many low-income families.

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“One of the gaps we’ve found is here we are trying to get people to eat healthy, but if they don’t have a can opener or cutting board, and we’re talking to them about going to the farmers market and buying produce, we’re missing something,” James says.

She says the council is looking for a space to execute this idea in the coming year.

Andrea DeJesus is a local farmer, owner of A&H Farm, and the president of the Manhattan Farmers Market. DeJesus says, along with access to kitchenware, the council hopes to create better access to education about growing and cooking nutritious food.

Gregg Eyestone is another member of the Food and Farm Council working to create these opportunities for the community.

Eyestone works as an extension agent at K-State, where he advises citizens who have questions about food production and problems that arise when growing their own crops.

“Our Food and Farm Council is more of an information hub... hopefully creating an environment that people can be more successful with their production, their food consumption,” Eyestone says.

DeJesus sees possibilities for development of a more interconnected food system through ongoing conversations at the Food and Farm Council. She is particularly passionate about creating a system where farmers can donate unsold produce from the weekly farmer’s market to organizations like Common Table and the Flint Hills Breadbasket.

“One of the things I’m super excited about with the council is not necessarily changing and adding to what the food system has, but connecting everybody together,” DeJesus says. “I think the sky’s the limit with what we can work on, and what we can help with and assist so many programs that are already out there.”

An Affordable Fall Meal with Winter Squash Among the most abundant of fall crops are winter squash, which, despite their name, ripen in the fall.

This recipe calls for butternut squash, but, any winter squash may be substituted. Additional vegetables or potatoes may also be added.

Roast Chicken with Butternut Squash Prep time: 15 Minutes Cooking time: 1 Hour • 4-pound whole chicken • 1 large butternut squash • 4 medium size carrots • 1 large red onion • 3 tablespoons vegetable or olive oil • Salt and pepper • Additional seasonings if desired

Preheat oven to 425 degrees Fahrenheit. Peel the squash with a sharp knife. It is easiest to split the squash into several large rings and work around each in a circular motion.

Remove seeds and discard (or save for toasting and eat like pumpkin seeds).

Dice the squash, carrots and onion into one- or two-inch cubes. Spread the diced vegetables on a cookie sheet or large roasting pan. Season with salt and pepper and 2 tablespoons of oil.

Pat chicken dry with paper towels.

Rub with remaining oil and season liberally with salt and pepper. Add additional seasonings if desired.

Thyme, rosemary and sage make great additions to this dish, or use your favorite poultry seasoning.

Place the chicken on the pan with the vegetables.

Place the pan in oven and roast until vegetables are tender, and a thermometer reads 165 degrees when placed in the thigh and breast, or when a slit in the same areas shows cooked meat and the juices run clear, about one hour. Remove from oven.

Tent with foil and allow chicken to rest at least 15 minutes before serving.

THE LAST WORD:

Scott Bean

Scott Bean uses landscape photography to capture nature’s beauty.

Story and Photos by Luke Townsend

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HOW LONG HAVE YOU BEEN SHOOTING? About 20 years now.

WHY ARE YOU DRAWN TO LANDSCAPE AND NATURE WORK? I got into photography as a reason to get me outside and enjoying nature again while I was in grad school. So, for me the nature/landscape part is the major reason I grab my camera and head out the door.

I love being out there.

FAVORITE PLACE TO SHOOT IN OR AROUND THE MANHATTAN AREA? Close to Manhattan, Tuttle Creek Lake is probably the area I visit the most. I also like going to Pillsbury Crossing and driving Deep Creek Road.

HOW DO YOU APPROACH A LANDSCAPE SHOOT? Sometimes I go out with a specific subject I want to photograph, for example maybe I know a certain wildflower is in bloom and I’m looking for landscapes with that flower in it. Sometimes I just go out and drive around looking for something that catches my eye.

WHY HAS MANHATTAN BEEN A SOLID FOUNDATION FOR YOU IN YOUR CAREER AS A PHOTOGRAPHER? Manhattan has been a great place for me as a base for my photography. I love the Flint Hills and having access to them from Manhattan is fantastic. I’ve also really enjoyed teaching photography at UFM Community Learning Center and I’m really grateful that Manhattan has a program like UFM.

WORKING IN THE USDA, HAVE YOU USED YOUR IMAGES FOR PUBLIC EDUCATION ON AGRICULTURE AND THE NEED TO PROTECT THE ENVIRONMENTS AND ECOSYSTEMS YOU ENCOUNTER REGULARLY? I don’t really have an opportunity to use photography in my job. However, I do want my landscape/nature photography to get people excited about our world though and hopefully inspire people to see how beautiful it is.

WE HAVE A LARGE COMMUNITY OF PHOTOGRAPHERS IN MANHATTAN. ARE YOU INVOLVED IN THAT COMMUNITY? I think it is great that Manhattan has such a strong community of photographers. I’ve interacted with the photography community in Manhattan mainly through teaching photography classes at UFM. I’ve met a lot of great people that way and made some wonderful friends through photography. I’ve really benefited from those friendships and the support they have brought me.

WHAT BRINGS YOU THE MOST JOY AS A PHOTOGRAPHER? The whole process of finding a moment that makes me pause and want to create something, the technical challenges of using the camera, the artistic side of seeing light and composition, and then the feeling of accomplishment looking at the finished photo. If the finished photo can get an emotional response, bring a good memory or inspire someone— that is really a great feeling. I love the quote by Garry Winogrand, “I photograph to find out what something will look like photographed.” I think that really sums up why I keep photographing things…seeing how things look when I photograph them brings me a lot of joy and I really like the entire process….

GET TO KNOW ...

SCOTT Generals How many years in Manhattan? I’ve lived in Manhattan for 31 years now.

What drew you to Manhattan? I originally came to Manhattan to attend K-State after graduating high school.

What keeps you here (or keeps you coming back)?

After finishing grad school, I got a permanent job in Manhattan and I’ve lived here longer now than anywhere else. This is home to me now. I also have a lot of family in the area now, which is great.

Favorites

Favorite Manhattan location (to shoot)? In the town, the K-State Gardens.

Favorite Manhattan location (to visit)? I love to read, so one of my favorite places to visit is the public library.

Going to Liquid Art Winery is also a favorite.

Favorite Manhattan tradition or event? The Festival of Lights. Christmas is one of my favorite times of year, and the last few years my wife and I have started a tradition of taking our parents out to see the Festival of Lights and then driving around town looking at Christmas lights.

Favorite time of day to shoot? Late evening just before sunset. I love how the light looks then.

Favorite subject to shoot? Wide open prairie landscapes. I love the feeling of all that open country.

Favorite color palette? Fall is my favorite time of year, so probably fall colors are my favorite color palette to photograph…the beautiful reddish browns of the grasses on the prairie and the yellows we get in the trees. I really like blue colors as well.

The Last Word

Last person you talked to on the phone? My parents Last song you listened to? Billy Joel, “Piano Man” Last TV show you binged? Catch-22 Last book you read? Jocelyn Fox’s The Dark Throne Last Manhattan restaurant/coffee shop/bar you visited?

Early Edition Last time you laughed? This evening while watching some shows with my wife.

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calendar.

OCTOBER 6th Annual K-State Fighting for a Cure Day October 5, Bill Snyder Family Stadium Cheer on the Cats at the Arts & Sciences Tailgate Party, starting two hours before kickoff against Baylor.

All shirt proceeds support K-State cancer research and education.

OZtoberfest 2019 October 5, 10 a.m.–7 p.m., Lincoln Street in Downtown Wamego Join us in downtown Wamego for OZtoberfest.

There will be a variety of activities including our OZ costume contest, Toto look-alike contest, a BBQ Cook-Off, and many more OZsome activities!

Trails for Tails 5k and Fun Run October 12, 8 a.m., Kansas Farm Bureau Join Purple PAWS and Land of Paws Shelter for their annual 5k. Registration begins at 7:30 a.m., and the run starts at 8 a.m. Come run with your furry friends and bring the whole family! Email purplepoweraws@ gmail.com for more information.

Halloween Hustle 5K Run/Walk October 12, 9 a.m., Manhattan City Park The Arthritis Foundation’s Halloween Hustle is a fun way to get decked out, be festive, and race to raise funds and awareness to cure America’s leading cause of disability.

Little Apple Glow Paddle October 12, 6–8 p.m., River Pond at Tuttle Creek State Park Light up the pond in your canoe or kayak for this exciting event! Dress in your best costume, bring the family, and enjoy s’mores by the campfire.

Stone Fence Workshop October 12–13, Eskridge, Kansas, at K-4 Highway and Beta Street The fall 2019 Native Stone Scenic Byway Stone Fence Restoration Workshop will give participants the opportunity to learn the techniques of dry stone

Rick A. Fulton, D.D.S. Angela J. Martin, D.D.S.

785-539-7401 dentalassociatesofmanhattan.com

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fence building and repair during this hands-on workshop. Applications and more information are available at www.wabaunsee.com.

5k Philanthropy Run/Walk October 20, 8:30 a.m., K-State Alumni Center Join fellow Wildcats and friends for the 2019 Homecoming Philanthropy 5k Run/Walk. Proceeds will benefit the Boys and Girls Club of Manhattan.

Participants with strollers and dogs on a leash are welcome!

K-State Homecoming Parade October 25, 5 p.m., Downtown Manhattan to Aggieville/City Park Gather to watch K-State students show off their parade entries and homecoming floats throughout downtown Manhattan and Aggieville. Stick around for the pep rally after at the Larry Norvell Band Shell in City Park.

Spooktacular October 26–27, 12-4:30 p.m. both days, Sunset Zoo Trick or treat among the animals by visiting five candy trails sponsored by local businesses and non-profit organizations. Family-friendly activities throughout the zoo await each SPOOKtacular guest!

Howl n’ Prowl in City Park October 27, 7–8 p.m., City Park Support the T. Russell Reitz Animal Shelter at their Halloween-themed dog walk around City Park.

Collect treats from vendors as you doggy trick or treat through the park, and be sure to bring dogs in their best get-up for a chance to win its costume contest.

NOVEMBER Little Apple Marathon November 2, 8 a.m., Tuttle Creek State Park Manhattan’s second annual marathon with four loops around Tuttle Creek State Park. Register online at littleapplemarathon.com.

1133 College Avenue Suite D 202 Mahattan, KS 66502 Manhattan Medical Center Professional Offices

National Veterans Small Business Week Event: Resources and Discussion November 8, 8 a.m.–12:30 p.m., Kansas Department of Agriculture Building This is a free event for veterans and their spouses who own small businesses or are thinking about starting a business.

4-Wheel at the Fort November 9, All Day, Manhattan Parks & Recreation Office Enjoy four-wheeling with the Fort Riley Outdoor Adventure Team. Meet at the Manhattan Parks and Rec office. Transportation to Fort Riley and back included. 18+ only and must have previous ATV experience.

3rd Annual MHK Chili Cook Off and .5K November 9, 10 a.m.–5 p.m., Blue Earth Plaza Come try over 30 different chili recipes/samples while watching the K-State at Texas game on a 15foot jumbotron at Blue Earth Plaza. All proceeds and prize money are donated across several nonprofits in the Manhattan area.

Flint Hills Coalition Veterans Day Parade November 11, 9:30–10:30 a.m., along Poyntz Avenue Thank our veterans this Veterans Day at the Manhattan Veterans Day Parade, sponsored by the Flint Hills Veteran Coalition.

Festival of Trees Gala November 22, 6–10 p.m., Manhattan Conference Center Enjoy a night of fellowship, exceptional food, and holiday cheer. Transform your home or business with one (or two) of our designer holiday trees and seasonal décor and take part in our silent auction.

Festival of Lights Lighting Ceremony November 29, 7–8 p.m., Blue Earth Plaza Join the celebration as the holiday season blazes to life with the annual lighting of Christmas tree and surrounding plaza.

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INTERNATIONAL CHAIRMAN’S AWARD

LINDA B. WEIS ABR, CRB, CRS, GRI, PMN, Broker/Owner

BROKER AND TEAM LEADER

WEIS REAL ESTATE TEAM Manhattan Citizen of the Year

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Professional Place 2316 Anderson Avenue Manhattan, Kansas 66502 LindaWeis@RealtyExecutives.com