Connection February

FEBRUARY 2013 CONNECTION MAGAZINE | 1FEBRUARY 2013

FREE

unveiledA SPECIAL SUPPLEMENT OF CONNECTION

“I DO”A local love story

LET THEM EAT WEDDING CAKEThe perfect ending to your perfect day

NIGHT OF YOUR LIFETips for making your prom memorable

Inside:

Page 47

Calling all chocolate lovers!

Nearby festival features “food of the gods”P

AG

E 2

2

Making musical dreams come trueFoundation gifts guitar to Crane teenager

PAGE 9

Scarf tying 101How to turn your scarves

into fashion accessoriesPAGE 14

2 | CONNECTION MAGAZINE FEBRUARY 2013

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FEBRUARY 2013 CONNECTION MAGAZINE | 3

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52 “I do” The love story of Chelsea Krallman and Austin McCracken

58 Let them eat wedding cake The perfect ending to your perfect day

62 Night of your life Tips for making your prom memorable

64 Wedding checklist Countdown to the big day

CONNECTION MAGAZINE

contentsFebruary 2013

Making musical dreams come trueFOUNDATION GIFTS GUITAR TO CRANE TEENAGER

Scarf tying 101HOW TO TURN YOUR SCARVES INTO FASHION ACCESSORIES

Fine dining with a German flairWEINGARTEN RESTAURANT REOPENS IN WASHBURN

Calling all chocolate loversNEARBY FESTIVAL FEATURES “FOOD OF THE GODS”

Been farmin’ long?BY SUSAN FUNKHOUSER

Vintage Revival:PIERCE CITY’S BEST-KEPT SECRET

Taking playtime to a new levelBOUNCERS IS A CHILD’S PLAY PARADISE

9 14 18 22

303846

unveiledA SPECIAL SUPPLEMENT OF CONNECTION

PHOTO BY JB PHOTOGRAPHY


PUBLISHERSMike and Lisa Schlichtman

EDITORLisa Schlichtman

[email protected]

ART DIRECTORVeronica Zucca

[email protected]

ADVERTISING REPRESENTATIVESRobyn Blankenship

Greg Gilliam

Sheila Harris

Marion Chrysler

Cassie Brewer

Annie George

GRAPHIC ARTISTSMelody Rust

CONTRIBUTORSLindsay Reed

Murray Bishoff

Meagan Ruffing

Jo Anne Ellis

Nancy Ridgley

Lisa Craft

Darlene Wierman

Sally Reinhardt

Melonie Roberts

Sheila Harris

Susan Funkhouser

Anne Angle

Pam Wormington

Katie Barton

PHOTOGRAPHERSSarah Lee

Mike Scott

Amanda Solak

Chuck Nickle

Kerry Hays

Patti Richardson

Jeff Terry

LeAnne Pfeiffer

DISTRIBUTIONJim Bower

TO ADVERTISE417-847-2610 - Cassville

417-235-3135 - Monett

Send e-mail inquiries to

[email protected]

Mailing address: P.O. Box 40,

Monett, MO 65708Connection is published monthly and distributed free in

Cassville, Monett, Exeter, Washburn, Pierce City, Mt. Vernon,

Aurora, Verona, Roaring River, Eagle Rock, Shell Knob, Purdy,

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Connection is a publication of theCassville Democrat, The Monett Times

and Rust Communications.

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EBRUARY IS THE month of love when couples celebrate Valentine’s Day and

the newly engaged plan for their summer nuptials. In honor of all things romantic, Connection is publishing its annual “Unveiled” bridal and prom guide in this month’s issue. This year, Unveiled, which can be found on pages 49 to 65, features a local love story that culminated in a beautiful wedding, which was anything but traditional. This country chic ceremony should provide inspiration to all those future brides who are looking for ways to make their celebrations one-of-a-kind special and affordable. As I looked through pictures from Chelsea and Austin McCracken’s wedding, I couldn’t help refl ecting back on the day I said “I do” nearly 28 years ago. My wedding

occurred before there was such a thing as a wedding planner and before such reality TV shows as “Bridezillas” and “Say Yes to the Dress.” My mom orchestrated my wedding plans, and we kept to a fairly frugal budget. We shared fl owers and decorations with a bride who was getting married in the same church earlier in the day, and our reception was held at the Clayton Depot, which was attached to the high school I attended in St. Louis. My mom even brokered a deal on wedding photos by allowing my wedding album to be displayed at the photographer’s studio for a year after our big day. I loved my wedding, but I often joke that my sister had a better deal when it came to her celebration. She was the baby of the family, and by then, budgets weren’t as tight. My dress allowance was a fourth of hers, and her reception was

held on one of the top floors of a cool venue in downtown St. Louis while mine was held in the basement of our local community center. I had a DJ; she had a live band. Her bridesmaid dresses were sophisticated, elegant and purchased at Saks Fifth Avenue while mine were dusty rose, puffy sleeved and from a bridal discount store.

FSend your Connection story ideas to me at [email protected]. Story ideas and photo submissions are always welcome.

Now don’t let me fool you, I adored everything about my wedding. We were young and madly in love, and it was one of the fi rst weddings among our circle of friends, so it was a great big party for all involved. Plus, my mom did a spectacular job with a moderate budget, and I love her for that. And when it comes to the big hair, blue eye shadow, puffy-sleeved dresses and reception song choices like “I Feel for You” by Chaka Khan, you can blame that on the ‘80s. This month’s issue of Connection has a decidedly female feel to it, but I hope our male readers will be patient and use the subject matter as motivation to plan a phenomenal Valentine’s Day celebration for their wives and girlfriends. And if you’re looking for more manly content, be sure to pick up the latest edition of Ozarks Outdoors, Connection’s newest sister publication, which is out on the streets now. Copies of both Connection and Ozarks Outdoors can be picked up at the businesses that advertise in the magazines and at the Cassville Democrat and Monett Times newspaper offi ces.

FEBRUARY 2013 CONNECTION MAGAZINE

held on one of the top floors of a cool venue in downtown St. Louis while mine was held in the basement of our local community center. I had a DJ; she had a live band. Her bridesmaid dresses were sophisticated, elegant and purchased at Saks Fifth Avenue while mine were dusty rose, puffy sleeved and from a bridal discount store.

Keep connecting,

Lisa [email protected]


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AT 17 YEARS OF AGE, LUKE SCHWARZ, of Crane, has won the battle against cancer. Diagnosed with a cancerous tumor on his thyroid in 2011, the teen was shocked when his father first delivered the news. “I thought it was just a goiter,” Luke said. “Then a nodule developed, and I had to have it removed.” Standard testing of the uncommon growth revealed the nodule was lymphoma. “They told us there was a lump there,” Luke said, “but then we kind of forgot all about it. It never crossed our minds that anything was seriously wrong. “I was out of town on a job when I got the news,” said Richard, Luke’s dad. “I got this horrible news, and I was two hours away from home. I had to wait until the next day to tell my wife and son.” “It was unreal when I first heard the word ‘cancer,’” Luke said. “I was scared. I always felt good and would never have known the lump was there. “My doctor had an immediate plan of action,” he continued. “It included surgery and chemotherapy.”

Foundation gifts guitar to Crane teenager


Story by Melonie RobertsPhotos by Kerry Hays


The Make-A-Wish Foundation grants wishes to children

between the ages of 2 and a half to 18 who have

been diagnosed with a life-threatening medical condition.

Nearly 25,000 volunteers help maintain the grassroots

support of the organization by granting wishes, fundraising,

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Since its inception in 1980, the Make-A-Wish Foundation has

granted more than 200,000 wishes. The average cost of a

wish is over $7,000.

For more information about the Make-A-Wish Foundation, visit

www.wish.org.

Dr. Francisca Fasipe, an oncologist with a St. Jude’s Hospital affi liate in Springfi eld, is in charge of Luke’s care. Following surgery, Luke was faced with chemotherapy treatments every 21 days for three months. “They originally planned to give him fi ve rounds of chemo, but after his three-month checkup, they decided to give him four,” said Luke’s mother, Hallie. “We were pretty anxious.” The Schwarzes waited 17 years before being blessed with their only child, and the family relied on their faith to carry them through the dark days following Luke’s cancer diagnosis until he was given the all clear. “We give all praise to the Lord,” said Hallie. “We had many people saying prayers, and our church kept praying for relief. Although he did lose his hair, he never got sick from the chemo. We were very happy for that.”

STEVE AND BRUCE ALLEN, OWNERS OF AURORA MUSIC; DANIEL PATTYSON, MUSIC

INSTRUCTOR AT AURORA MUSIC; PATRICK AND SHEILA PLANER, MAKE A WISH

FOUNDATION VOLUNTEERS ; AND LUKE SCHWARTZ WITH HIS NEW TAYLOR GUITAR.


After discovering Luke’s love of music, Dr. Fasipe wrote a letter to the southwest Missouri affiliate of the Make-A-Wish Foundation, indicating the teenager’s love for a certain guitar -- a Taylor K 26 CE made out of rare Hawaiian Koa wood. “He came in with pictures and everything,” said Steve Allen, who, along with his brother, Bruce, owns Aurora Music Company. With a $5,400 price tag, the guitar seemed out of reach for Luke, but thanks to the Make-A-Wish Foundation, the teen’s dream came true on Saturday, December 1, 2012. “I knew something was up when my dad said he wanted to come to the music store,” Luke said. “I didn’t think it was this.”

As Luke stroked the strings of his new guitar, a riff from “Sweet Home, Alabama” floated on the air, encircling the group of

family members and friends who gathered at the music store to see Luke get his long-awaited guitar. “When I first saw this guitar in the store,

I fell in love with it immediately. I played it for an hour when I first saw it.”


“This is something Luke will be able to enjoy for years,” said Sheila Planer, local Make-A-Wish volunteer, “and this time, he gets to take it home with him.” Making a smooth segue into “More Than Words” by Savage Garden, Luke talks about his hopes for the future. “Music is the only thing I’ve ever been good at,” Luke said. “I play at least an hour a day. I love music, especially the guitar.” In addition to the Taylor guitar, Luke received a microphone and boom stand, a guitar stand, a case, strap, amplifier and a replacement set of strings. “I never thought that I would get all of this,” Luke said. “This is awesome.” Inspired by artists such as Keith Urban, Luke plays a medley of styles and songs ranging from the hard-hitting group Aerosmith to the Christian standards he plays at church and with his friends. Luke taught himself to play guitar by watching YouTube until his health allowed him to start taking lessons. He continues to study guitar under the tutelage of teacher Daniel Pattyson, an employee at Aurora Music. Luke, a home-schooled junior, isn’t sure what his future might hold, but he knows it will involve music. “I’ve not decided on going to college or not,” Luke said. “I really hope to join a band or form one in the future.” When he feels ready, Luke will have the opportunity to cut a demo CD with Journal Broadcast Group in Springfield. “It’s part of this Make-A-Wish package,” said Planer, who is the office manager for the business. “It will be available to him whenever he feels ready to go.” Inspired by what the Make-A-Wish Foundation has done for him, Luke is considering becoming a volunteer at some point in the future. “When I’m older,” he said. “I want to finish school and get better at guitar.” So far, it looks as if Luke will be enjoying his new guitar for years to come. “He’ll continue with checkups every three months for the first year,” said Hallie. “Then it will be every six months and then every year after that. We think the world of his doctor and truly appreciate everything she has done for us.”


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STORY AND PHOTOS BY LISA SCHLICHTMAN

Scarf tying 101How to turn your scarves into fashion accessories

I HAVE ALWAYS BEEN INTIMIDATED BY SCARVES AND admire them on others from afar, wishing I knew the secret to artfully circling the colorful pieces of cloth around my neck to create the perfect fashion accessory. Scarves are an inexpensive and simple way to add color to your wardrobe. They also provide warmth on a cold winter day and can complement almost any outfi t. With little fi nancial outlay, you can dress up a plain T-shirt and jeans or make a sweater, dress or jacket

look expensive by throwing a scarf around your neck or shoulders. This month, Connection enlisted the assistance of Janet Richardson, the southwest Missouri sales representative for Krysan and Associates, to learn more about the art of scarf tying. Janet represents multiple lines of scarves, including Mad Style by Design, Berkley Designs and Top It Off, and she volunteered to spend a few hours with me at Whitley Pharmacy in Cassville to demonstrate some of the most popular scarf-tying techniques.

European Loop

Bunny EarsDo the modern loop and then pass the ends through the front loop and tie them to the side.

Scarf tying 101How to turn your scarves into fashion accessories

look expensive by throwing a scarf around your neck or shoulders.

Janet represents multiple lines of scarves, including Mad Style by

TurtleneckStart with the scarf around your neck. Wrap two or three times around your neck then tuck ends under to create a turtleneck. This style looks great with a zip-up jacket.

VestScarves can also be made into vests. For the best results, use a long, light-weight, rectangular scarf. Fold in two and tie the ends. Then open it up and wear over a T-shirt with knot in the back.

First, fold the scarf in half and drape around your neck. Next, take the two ends and slip them through the loop of the fold of the scarf. Pull ends tight and adjust as you like.



Scarf tying 101

The WaterfallPlace the scarf on your neck with one side down at waist height. Wrap the long side around twice and tuck in. Take the tip of one side of the scarf and tuck it in to create a waterfall effect.

The CelebrityStart with the modern loop with a little less hanging down in the front. Wrap the scarf ends around your neck twice and loop it through one loop. With the other side, put it halfway through with a little sticking up.

The BraidStart with the European

Loop. Grab the hole that you’ve looped the

scarf through and twist it and then pull end through to create a braided

effect.

Modern One LoopPut your scarf around your neck with scarf ends hanging behind. Bring both scarf ends forward on opposite sides.

Hidden knotDo the modern one loop and tie in a knot in the front. Take the top and cover the knot.

you’ve looped the you’ve looped the scarf through scarf through and twist it and twist it and then pull and then pull end through end through to create to create a braided a braided

effect.

Double rainbowUse two scarves of roughly the same texture but different colors that work well together. Put the scarves together and then do the modern one loop. For variation, you can braid the scarves together before looping them.

Infi nity scarfYou don’t need to buy one of these scarves; instead, you can create them from an existing scarf. Just tied the ends of a scarf together and loop the circle around your neck twice, spinning the knot to the back.



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Nancy Ridgley, RD, LD, CDE, is a registered and licensed dietitian, certifi ed diabetes educator, a Mad Dogg-certifi ed spinning instructor and director of community wellness at Cox Monett Hospital. She also holds certifi cations in adult weight management and childhood and adolescent weight management. The mother of three enjoys spinning, reading, Mizzou football, travel, spending time with her children and extended family and having coffee with friends. For more information about wellness and living a healthy lifestyle, check out Cox Monett Hospital’s wellness blog at www.realwellnessforrealpeople.blogspot.com.

By Nancy Ridgley

DINING FOR DIABETES WAS HELD LAST month to raise money for people in our community who cannot afford the cost of their disease. The event began 10 years ago in response to a critical community need in Barry and Lawrence counties. The percentage of diabetes patients without the ability to afford their insulin, supplies, education, and in turn, livelihoods had reached an all-time high. As a result, Cox Monett Hospital began looking for a way to create resources to meet these needs, while at the same time educating people about the disease, early detection and prevention.

Today, 30 percent of patients being treated at CoxHealth have a diagnosis of diabetes.

1. Diabetes is the sixth leading cause of death by disease in our country.2. It causes nearly 24,000 people to lose their sight each year.3. It accounts for 56,000 leg and foot amputations each year.4. It is the leading cause of kidney failure.5. It increases the chance of having heart disease or suffering a stroke by two to four times.

This year was extra fun with our theme as “Go Team,” and it highlighted James Franklin, Missouri Tigers quarterback, as our guest speaker. Whatever your sports preference, we were able to come and cheer together for a good cause and help many of our neighbors. I am overwhelmed each year with the kindness and generosity of the people attending Dining for Diabetes. You are truly a great group of people. I would like to thank everyone who helped make this a very successful year, from donor to diner. You are the best.

dining for


COUPLES LOOKING FOR A ROMANTIC spot to celebrate Valentine’s Day, an anniversary or a special date night should consider Weingarten Restaurant, located on Highway 37 just north of Washburn. The restaurant, which also welcomes families, business groups and other dining parties, serves authentic German cuisine, steak and chicken entrees and offers an impressive wine list, along with a selection of German beers. Stepping inside Weingarten’s front entrance, customers are greeted by a hostess and one of the owners, either Frank England or Brenda Wells, and escorted to one of several antique dining tables positioned throughout the quaint restaurant. “I bought all of the furniture new and now it is antique,” said Frank with a smile. “I bought the furniture for a wine tasting bar I

operated in Kansas City for a while.” A special area of the restaurant, including one four-person table, has been reserved in honor of Herman Jaegar, who can be credited with the first generation of French-American hybrid wine grapes. The Jaegar table sits adjacent to a large display that includes a one-of-a-kind wine bottle with Jaegar’s

original wine label. Jaeger received the Cross of the Merite Award and was knighted by the Parisian government after he sent 17 boxcar loads of grafted grape vines to Europe from America to help wineries combat a vine disease that nearly destroyed wine production in France, said Frank, who has extensively studied Jaegar’s history.

Story by Lindsay Reed

fine dining with a

germanflavor

Photos by Kerry Hays

Weingarten Restaurant reopens in Washburn


Diners can also opt to continue through Weingarten’s indoor area, out the back entrance and select a seat on the beautiful outdoor patio, which offers cafe-style seating and a fire pit for cool evenings. “My favorite seat is on the patio,” added Frank. “That’s the best spot in Barry County.” Weingarten Restaurant, which originally opened over 30 years ago, enjoyed a great deal of success during its operation in the late 1980s and early 1990s. “We had the winery (O’Vallon Winery) here, so we thought we would start selling bratwurst with our wine,” said Frank. “We eased into the restaurant, but we got where we would have 100 people go through the place in an evening.” In the past, most of the restaurant’s customers came from Bella Vista, Arkansas. Today, the restaurant is attracting more customers from the north, including Cassville and Monett. “We decided to add steak to our menu,” said Frank. “Presently, we are serving U.S. Prime shipped in from the Kansas City area. We are also trying some local sources and serving choice, which is also most as good as prime, but varies.” Brenda, who served as Weingarten Restaurant’s original head chef, returned to her post when the restaurant reopened in October of 2012. “We are still working on the menu,” said Brenda. “I have a few more things I want to add.” The restaurant menu includes: sauerbraten meatballs and shrimp cocktail appetizers; beef and pork sausage bratwurst; beef sausage knockwurst; and Frank’s favorite, rouladen -- a slice of top round, seasoned with onion, bacon, mustard and rolled around a dill pickle wedge. “The rouladen is our biggest seller,” said Frank. Diners can also choose to enjoy a 10-ounce grilled, smoked pork chop, a 10-ounce Kansas City strip, a 12-ounce ribeye or a boneless pork chop, lightly breaded and topped with hunter sauce called jaegerschnitzel. Customers who prefer a chicken entree will love the hahnchenschnitzel, which is a boneless chicken breast, lightly breaded and topped with garlic mushroom sauce.


Side dishes include: German-style red cabbage, potato salad and green beans; baked potatoes; sauerkraut; hot curried fruit; and German baked beans. Frank encourages all diners to enjoy a glass of wine with their meal. A large portion of the restaurant’s wine selection comes from the Augusta Winery in Missouri. “The Norton is a native American wild grape that was found growing in Virginia well over 100 years ago,” said Frank. “Norton became one of the most important regular varieties in the world. During Prohibition it died out a little, but it has made a big comeback and is leading the way in the red grape wine industry.” The restaurant also offers Vignol, which Frank says is one of the best white grape wines available, Vidal, Seyval, Chardonel and Chambroucin, a wine Frank holds equal to the Norton. “A lot of the wine we serve are gold medal winners,” said Frank. OOVVDA Winery dessert wines include North Star Cherry, Peach Melba, Strawberry, Black Friar Plum and Sweet Blueberry. The Weingarten also serves Hofbrau, Pilsner and Boulevard wheat beers. Diners who are celebrating a special occasion can also indulge in a decadent homemade cheesecake or apple strudel with or without vanilla ice cream. “When we reopened in October, I ran advertisements in several local newspapers,” said Frank. “I didn’t know what would happen, but the very first night, we had 80 people show up and each night after that we served 100 others.” Weingarten Restaurant is open from 5 to 9 p.m. on Fridays and Saturdays. “Reservations are not required, but we would love to know you’re coming so we can have our wait staff ready,” said Frank. For more information or to make a reservation, call 417-826-5025 or visit www.weingartenswmo.com.


Connection’sCutestP E T C O N T E S T W I N N E RThe winner of each month’s Connection’s Cutest Pet contest receives a $25 gift certifi cate from Preferred Pet Supply in Monett. Submit your entries for next month’s contest to [email protected].

CU

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Izzie is a 3-year-old “Augi,” which is a half miniature Australian Shepherd

and half Corgi. Izzie loves to go to horse shows all over the four-state

area and beyond with her mom, Becky Hodge, of Cassville. She also loves

chasing the cats, stealing sticks from her brother, Harley, riding in the

convertible and being “Queen of the Castle.”

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In recent years, the medical profession justified our culture’s love affair with chocolate when research attested to the fact that not only does dark chocolate have a positive effect on serotonin levels, but, when consumed in moderation,

also has properties beneficial to both circulatory and brain functions. What better way, then, to commemorate St. Valentine’s Day than to attend the ninth annual Chocolate Lover’s Festival in Eureka Springs, Arkansas, an event devoted entirely to this delightful confection? Throw in the fact that the festival is also a fundraiser for area private and public schools and your license to indulge is complete. What began in 2004 as a fundraiser for Clear Springs School in Eureka Springs, the annual Chocolate Lover’s Festival has evolved into a fun event that benefits several schools in the area. Now organized and sponsored by Vacation Rentals, Inc., of Holiday Island, Bella Vista and Hot Springs, Arkansas, the festival has become so popular that vendor participation and attendance have more than doubled since Vacation Rentals took the reins in 2010. Each year’s festival represents a different era in American cultural history, with this year’s event, slated for February 9, to spotlight the 1950s. Festival volunteers will dress in fashions from that era. An Elvis look-alike mingling with the crowd and barbershop quartet

performances between 11 a.m. and 1 p.m. will complete the theme. Although the ‘50s theme is fun, the main attraction is the chocolate at this popular festival, which has received national recognition in Southern Living magazine.

According to Pam Hinson, manager of the Holiday Island Vacation Rentals, the concept of the Chocolate Lover’s Festival is simple. “Vendors pay for booth space to display and sell their products at the festival, but in order to participate, they must provide some type of free chocolate for those in attendance,” Pam explained. For the price of a ticket, which runs $12 for adults and $6 for

Nearby festival features “food of the gods”en, nothing can incite passion in the heart of a woman quite like chocolate. Labeled long ago “the food of deities,” chocolate has been well-known for centuries for its mood-enhancing qualities, making it an object of near worship for those drawn to its attributes.

WhatNinth Annual Chocolate

Lovers’ Festival

WhenSaturday, February 9, 2013,

9 a.m. to 3 p.m.

WhereInn of the Ozarks Convention Center,

Highway 62 West, Eureka Springs, Arkansas

Ticket Price$12 for Adults/$6 for Children

New This YearAt intervals throughout the day, five different food vendors will

give 15-minute demonstrations of their techniques for cooking with

chocolate.


children, those attending the festival are provided with a box to contain the chocolate they collect from vendors as they make their way throughout the Inn of the Ozarks Convention Center to view the various products displayed. “Vendors are divided into two categories,” Pam said, “those who sell food and/or beverages, and those who do not. Vendors who do not sell food or drink-related items are provided space on the first floor of the convention center where guests encounter them as they enter the facility. Vendors in this area run the gamut from clothing and jewelry retailers to spas, hotels and wedding service providers. Chocolates offered in this area may be prepackaged.” According to Pam, the space available for vendors on the first

floor will be expanded this year with greater participation anticipated. The basement level of the convention center is a major attraction and is reserved for vendors who sell gourmet foods and beverages. Although the products they sell are not required to be chocolate in nature, they must give away some type of homemade or gourmet product featuring chocolate. At last year’s festival, many different types of fudges and snack items featuring chocolate served in unusual ways could be found, including a chocolate-habanero fudge distributed by the Habanero Salsa Company. The chocolate martini samples offered by Dove Chocolate were another popular item, and guests were willing to wait patiently in line to sample the unique cocktail. One aspect of the Chocolate Lover’s Festival that Pam says she most appreciates is that the event allows students to participate in their own fundraiser, contributing both their time and labor to make it a success. “This is not like a door-to-door fundraiser where kids and their parents are under obligation to get out and sell pre-made products to people who likewise feel obligated,” said Pam. “Instead, students and other volunteers from the schools, which benefit, provide homemade candy and are encouraged to work at the festival either as a server or in behind-the-scenes food preparation.” Part of that preparation involves stemming strawberries and cutting up fresh pineapples to be served along with homemade candies to

guests attending the event. During the festival, student volunteers constantly circulate among the guests with huge trays of the goodies. Guests are also given the opportunity to dip their fruit into one of the four chocolate fountains

Nearby festival features “food of the gods”

STORY BY SHEILA HARRISPHOTOS BY SARAH LEE

CONNECTION MAGAZINE | 23


constantly in operation throughout the festival. “The chocolate fountains are a little messy,” said Pam, “but they are extremely popular.” Last year, 18,000 pieces of homemade candy were distributed during the festival. “We also went through 30 flats of strawberries, 40 to 50 whole pineapples and around 60 pound of chocolate for the fountains,” Pam added. The contests featuring the creations of both professional and amateur bakers are another popular part of the festival. For a small entry fee, contestants compete for sizable cash prizes. Last year’s winner in the Best Decorated Cake category in the professional division was Sherry Tucker, of SHERRYcakes in Exeter, who takes great pleasure in creating cakes with elaborate and intricate detail. Her 2012 winning entry was a woodland fantasy, boasting an assortment of forest creatures, molded from chocolate putty, adorning an extravagant, three-layer chocolate-iced cake.

“I’m looking forward to competing again this year,” said Sherry, “although I haven’t quite decided on a theme.” “We also have contests for youth,” said Pam. “It’s a fun way for beginning bakers and candy-makers to develop their skills. “I’d really love to have more bakeries compete in the professional division this year,” Pam continued. “Not only will we give away $200 in cash for first place, but it’s a great chance for businesses to take advantage of the promotional airtime and print that winners receive with the local media.” Festival guests are also given the opportunity to bid on items offered in a silent auction as they proceed throughout the convention center. “Last year, our silent auction raised over $2,000,” said Pam. “We were very pleased with that number and hope to increase it this year. As of right now, we have several show tickets, overnight accommodations and spa packages to offer for auctioning with donations still

coming in.” Another popular fundraising item available will be the Chocolate Lover’s Cookbook, assembled by Vacation Rentals, with a portion of the proceeds benefiting Clear Springs School in Eureka Springs. Cookbooks are priced at $15 each. Total proceeds from the 2012 Chocolate Lover’s Festival allowed Vacation Rentals to donate $1,550 to each of four different non-profit organizations. This year’s beneficiaries will be The Academy of Excellence in Eureka Springs, the Main Stage After School Kids Program for the Eureka Springs School, the Galena High School Family and Consumer Science group and the Cassville High School FFA. For more information about booth rental or baking contest entry rules for the ninth annual Chocolate Lover’s Festival in Eureka Springs, contact Pam Hinson at Vacation Rentals, Inc., in Holiday Island, Arkansas, at 479-253-7603 or email [email protected], Festival information is also available online at www.eurekachocfest.org.


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HERE AT WORMINGTON FARMS, WE try to live economically, notice I didn’t say practically. We have a Hardy wood stove that heats our home and our water. The problem is that it has to be fed daily during the winter months in order to work efficiently. Every year, we claim we are not going to procrastinate on the wood supply and every year we find ourselves frantic at the first snow or ice storm. That is when we realize we don’t have enough wood for winter. So we don our winter wardrobe, oil the chainsaw and head out into the winter wonderland. It was definitely a winter day with ice, snow and freezing temperatures when we took on the task this particular year. Fortunately, we only had to travel to the next

hill on our rolling farm where there was a tree that had fallen and needed to be utilized. As Paul Bunyon was busy cutting wood, I realized I had not gone to the bathroom before leaving home, not to mention before I put on three layers of clothing, coveralls, coat, hat and gloves. Some things just can’t wait, and this nagging problem was not going away. I spied a nice group of trees that would serve as a refuge. I managed to unlayer and hold my coveralls off the ground with one hand, position my feet against the base of a tree and then hold myself up off the snow with the other hand. I felt like I was playing a cold, cruel version of the game Twister. It was then that I looked up to see the entire herd of cows watching me. Modesty

Green Acres

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By Pam Wormington

GirlTime to go is not something that I had in my back pocket

on this day, and besides, it was just us girls. Relief didn’t come as quickly as my dog, Taco. He was extremely glad to see me and showed his affection by licking my cheeks upon his arrival. Yes, those cheeks! There was not a thing I could do. My glove was frozen to the ground, my other hand was holding my coveralls and if I moved my feet down the hill I would go, exposed! All I could do was grin and bear it. It was a rather humbling moment as I managed to regain composure and return to the work of stacking wood with Mr. Bunyon who was oblivious to any action aside from the humming chainsaw. It is amazing how smart your parents become later in life. During this trial, I could hear the all too familiar words of my mother -- “I told you to go before you left the house.” I hope 2013 brings you much laughter and a few humbling moments of your own.


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Katie Barton is a freelance writer from Springfield. She’s the editor of Springfield Lifestyle and the associate editor of The Lawyer’s Logbook. She graduated from College of the Ozarks in May 2011 with a bachelor of arts in journalism. Barton is originally from Berryville, Ark.

By Katie Barton

Date ideas ROMANTIC PRESSURES BASICALLY DEFINE the month of February. It’s overwhelming. I’ve put together a few of my favorite dates to ease up some of the pressure for you men. (Ladies, it’s completely understandable if you want to leave the magazine open to this page in a place where your man will see it.) Don’t forget the chocolate and flowers!

Spend the night at homeSometimes, the most romantic thing is to take a break from rushing around to spend some time at home relaxing together. Our date nights at home usually consist of Netflix, pizza and lots of blankets to keep cozy.

Almost every date involves conversation. But, every couple of weeks, my husband and I plan a date where conversation is the main focus. We go to a local coffee shop or small restaurant, order a warm drink and spend a few hours deep in conversation at a corner table. No texting allowed.

It’s so easy to go on the same dates over and over and get stuck in a romantic rut. My husband and I love trying new things together to break up the monotony. In the last year we’ve tried ice skating and sushi, and we’veexplored a few nearby towns we hadn’t visited before.

A few of my favorite dates have actually been in the morning. My husband and I have woken up early to watch the sun come up from the bed of a pickup truck. The night before we’ll make sure we have tons of blankets, coffee, chocolate milk and donuts.

My husband and I both love being creative, so while we were dating, we started going on photo dates. We find a beautiful spot and spend an hour or two walking around, passing the camera back and forth and snapping photos.

54Talk to each other

Go exploring

Watch a sunrise

32

1Be creative

FEBRUARY 2013


“I believe in

the future of

agriculture, with

a faith born not of

words but of deeds

– achievements

won by the

present and past

generations of

agriculturists;

in the promise

of better days

through better

ways, even as the

better things we

now enjoy have

come to us from

the struggles of

former years.”

–The FFA Creed

ON A BRISK OCTOBER morning, several students, staff members, parents and community supporters gathered outside the doors of Purdy High School to welcome home their FFA dairy judging team from national competition. The crowd roared as the horse-drawn wagon carrying team members Jake Henderson, Alex Mareth, Jake Beaty and Jared Smith approached the school. Although many in the crowd couldn’t hear them, each hoof beat of the horses as they faithfully bore their burden echoed much earlier footsteps, those of the determined young men who ceaselessly toiled on family farms and forged a new school alliance -- the Purdy Chapter of Future Farmers of America (FFA). The National FFA was organized in 1928 by 33 young farm boys in Kansas City’s Baltimore Hotel. Since its inception, the National FFA Organization has grown to a membership of over 500,000 young men and women, ages 12 to 21. The Purdy Chapter was chartered in 1948 by yet another small group of determined young men. Leon Clifton, Rex Coffey, Jerry Davis, Kenneth Dodson, James Edwards, Edward Estes, Frankie Fare, Max Henderson, Charles Leonard, Dayton Mackey, Stanley Marbut, Charles

Marshall, Bobby Mizer, Jackie Purdom, Charles Rupp, Jed Terry, Lavon Wormington and several other Purdy students signed their names to a charter and embarked upon a journey that would wind through the next six decades, as FFA and farm family members passed along their traditions of hard work, personal responsibility and pride. In fact, the lineage of such treasures can be traced from the Purdy FFA’s founding, encompassing family farms and the community of Purdy itself, all the way to the horse-drawn wagon carrying the 2012 dairy judging team. I discovered the line when I began research for an article about two sons who competed in the same National FFA competition as did their fathers -- Jake and Randy Henderson and Alex and Ed Mareth. While talking with the Hendersons and the Mareths about their FFA experiences, I uncovered an intricate connection of names that made up the farming community of Purdy, much like the patchwork quilts that cover many farmhouse beds. Family members, neighbors, friends and teachers all lent their skills and wisdom to the foundation and continued success of the Purdy FFA Chapter. However, one name was mentioned more

often than the rest -- Larry Purdom, brother of charter member Jack Purdom. As I wound around a series of quiet country roads leading to the Purdom farm, I had no idea how much larger my article and my vision of the impact of the FFA organization on the Purdy community was about to grow. Soon past and present generations of FFA members began to gather. I listened delightedly as father and son duos Jake and Randy Henderson and Alex and Ed Mareth swapped stories with former Purdy FFA advisor Leonard McGee and current advisor David Mareth. Mr. Purdom, our gracious host, entered wholeheartedly into the fun. His daughter, Rhonda Purdom Windes, joined us in between chores. Perched atop an overturned five-gallon bucket and sporting a mischievous twinkle in his eye, Mr. Purdom related his own experiences as an FFA student at Purdy High School from 1955 to his graduation in 1960. “Harold Estes was the first ag instructor at Purdy,” Purdom said. “He oversaw the charter of the Purdy FFA Chapter in 1948. He started building dairy judging teams pretty soon after that. When my group came

By Susan Funkhouser



up, he knew he had a winning judging team, he just knew it . . . but he never did. Bless his heart! We tried!” Purdom’s judging team may not have enjoyed success in the competitive realm, but its members learned the skills and determination to succeed on their own farms. Purdom and his wife, Alice, appear in countless newspaper clippings in the Purdy FFA archives, all testifying to their prize-winning cattle. Purdom shyly noted, “I don’t want to brag, but very few farms have a deeper history of winning Holstein shows than ours.” The National FFA Organization bestowed upon Larry Purdom its highest honor in 1962 -- the American Farmer Degree. Larry and Alice Purdom chalked up another big win for themselves, the Purdy FFA and the entire community in passing along their knowledge to their own children. “We never won, but the next generation . . . our kids . . . they did.” The Purdoms’ two daughters, Teresa and Rhonda, participated in agriculture classes and the Purdy FFA Chapter, paving the way for future female participation. Both young women were highly successful. Rhonda served as chapter president her senior year, and Teresa was a member of the dairy team that won the national competition in 1978. Rhonda explained a bit of the history of women in the FFA. “The National FFA organization didn’t allow female members until 1969, but girls didn’t start

participating in Purdy until well after that.” The Purdom sisters’ ag teacher and FFA advisor Leonard McGee added, “That’s right. Angie Dickson was the first girl to enroll in an agriculture class at Purdy in 1974.” According to Rhonda, participation in FFA was often difficult for her and her sister. “It wasn’t easy for girls at all.

There were very few of us. Some of the guys respected me, because they knew I was a farm girl. Others were jealous of how much I knew. There were also boys who believed that girls only belonged in home economics.” Mr. Purdom observed, “Part of it is that age-old deal that a man hates to let a woman beat him at something!” When Mr. McGee pointed out that all of the 2012 Purdy FFA officers are female, Mr. Purdom wisecracked, “That’s women. They take over every time.” Mr. Purdom’s pride in his family was evident when he declared that the most rewarding part of farming was, “watching my girls grow up here on the farm, helping them show

their cows. I’ve even showed with my oldest granddaughter.” Mr. Purdom didn’t limit his sharing of techniques and knowledge to family; he also served as a rich instructional source for the community and the school. Leonard McGee relied heavily upon Purdom’s assistance with his FFA dairy

1984 Purdy FFA State

Champion Dairy Judging Team,

left to right: advisor Leonard

McGee, Kevin Keeling, Ed

Mareth and John Gage.

1982 Purdy FFA State


left to right: Pat Mareth, Kippy

Cullers, Randy Henderson and

advisor Leonard McGee.

1978 Purdy FFA National


left to right: advisor Leonard

McGee, Teresa Purdom, Larry

Wormington and David Keeling.



judging teams. Leonard taught agriculture classes and served as chapter FFA advisor for 28 years, one year longer than his predecessor, Harold Estes. Leonard grew up in Kansas, actively participating in FFA as a student. He even competed in dairy judging at the national convention. “We didn’t do well,” he confessed.

Knowing fi rsthand how much can be learned from dairy judging, Leonard continued to expand the Purdy FFA dairy judging teams. “I had teams I knew wouldn’t do any good, but I took them to competition to learn. When people asked me how we did, I always answered, ‘They did alright. They learned something.’” Although not all of his dairy judging teams succeeded, Leonard instructed the only team from Purdy to win a national competition. The team consisting of Teresa Purdom, Larry Wormington and David Keeling brought home the fi rst place trophy in 1978. Leonard also inspired success in many other FFA students, including Randy Henderson and Ed Mareth, dairy judging team members who competed at the national level, and David Mareth, who became Purdy’s third agricultural education teacher and FFA advisor. As the discussion turned

toward the history of the Purdy FFA in the 1980s, the symbolic manure shoveling began. When I asked Leonard for amusing stories from the era, Randy quickly declared, “I’m sure my group and Ed’s (Mareth) group were angels.” Leonard dryly replied, “Yeah . . . no.” Ed added, “It’s a good thing we’re all getting old and our memories are going.”

Randy’s team judged at the national competition in 1982, achieving a sixth place fi nish. Ed’s group competed in 1984 and fi nished 12th. Both teams trained at Larry Purdom’s dairy farm, as well as at Leonard’s brother-in-law, Milton Bell’s farm, near Mt. Vernon. Although Ed’s younger brother, David, didn’t achieve personal success in his state and national dairy judging endeavors, he did catch the teaching bug from Leonard. “I’m proud of the fact that I’m only the third ag teacher that Purdy has ever hired.” David has taught and served as FFA advisor at Purdy for the past 10 years. In the spring of 2012, David enjoyed vicarious dairy judging success as his nephew, Alex Mareth (Ed’s son), and teammates Jake Henderson (Randy’s son), Jake Beaty and Jared Smith captured the state title in Columbia and qualifi ed for national competition. Alex, Jake and their team began preparing to compete

their freshman year by watching videos and learning how to examine and rank cattle. The team trained at Tom Mareth’s dairy and also visited Larry Purdom’s farm. The Purdy team fi nished 15th out of the 43 teams that competed at nationals in 2012. When I asked Jake and Alex how it felt to compete in the same national arena as their fathers did, Jake responded, “It’s pretty cool, doing the same thing they did.” Alex’s thoughts were a bit more competitively turned, “I wanted to beat him.” Ed wanted the same thing. “The morning he left for nationals I said, ‘Embarrass me.’” As the two fathers basked in the success of their sons, Randy spoke for both, “I’m pretty proud of all the boys. Competing at nationals takes confi dence in yourself and your teammates. There’s a lot of pressure to do your best. They worked hard.” Ed refl ected on his own lessons learned through FFA and his gratitude that Alex is experiencing the same. “FFA is one of the areas where you don’t have a cheerleading squad. You’ve just got a lot of hard work, and the appreciation is self-involvement. You can say you’ve done a good job, that you worked hard. FFA is a confi dence builder. It teaches you that hard work pays off.” Randy’s son, Jake, echoed Ed’s words. “FFA has given me a strong work ethic, to do it and see it through, even in the times you can’t see the results.” Alex plans to pursue a career in agricultural business, while Jake intends to carry on the tradition of family farming. According to the older generation of farmers gathered in Mr. Purdom’s barnyard, the opportunities for both

young men are endless. David pointed out, “We don’t even know the jobs that are going to be available in 25 years. It’s exciting! Someone recently asked me how I go about training students for jobs that don’t yet exist. I responded, ‘I don’t train them for jobs per se. I train them to think and to work.’ If you can think and work, you can do any job in the world.” According to the men with whom I spoke this level of determination, hard work and grit comes from farm life. “Kids learn more responsibility on the farm than they do any other place in the world,” Purdom said. “I had dinner recently with the director of the Chamber of Commerce in Kansas City. He told me, ‘We’ll hire a kid off the farm before anybody.’” Jake, Alex and other students currently being molded by farm mentors and involvement in FFA will be facing with the ever-increasing task of food production. “There are 5 billion people on this planet, and that number is projected to double by 2050,” said David. “We’ve got to feed all those people.” He pointed to Jake and Alex and declared, “That’ll be up to those guys right there.” Mr. Purdom echoed his words. “Agriculture is the single most important thing there is in the world. We can get by without other things for awhile, but we’ve got to have food.” As we wound down our conversation and listened to the sounds of farm life around us – rustling cattle, quarreling barn cats, a gentle breeze – Ed spoke up. “I don’t think there’s anything more enjoyable than being around people that want to take care of one another, and farmers have a tendency to do that. They feel like their job is to feed the world.”


Jake Henderson, left, and Alex

Mareth, right, with their mentor,

Larry Purdom, center.


CU

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Are you a proud parent? If so, take this opportunity to show off that cute kid of yours.We invite you to share a photo of your child to befeatured in Connection’s very own proud parent cutest kid contest.

Email your child’s photo to [email protected]. Photos should be sent in the original JPG format at the highest resolution possible. Remember to include your child’s name, parent’s name, age, city and your contact information. The contest is open to children ages 10 and under. The photos submitted will be used for the sole purpose of this contest.

Connection’s

proud parent cutest kid contest

Levi Marcus Szydloski

Congratulations to Levi Marcus

Szydloski, the 3-year-old son

of Jason and Carrie Szydloski,

of Monett.


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Lovin’ lifeSally Reinhardt is a transplant from the big city of St. Louis, who now lives in Monett with her husband. Sally said it was strictly by accident or fate that she ended up living in Monett. “I never imagined I would one day be living in the Ozarks, much less enjoy the opportunity to share my writings,” said Sally. “This, of course, just proves it is best to keep life’s options open. I have found here an entirely new outlook and a new set of sights, sounds and friendships.”

[email protected]

LOV

IN’L

IFE

after 55 Joni, an RN, was winding her way down Highway 37 when her ordinary trip to work changed in the twinkling of an eye. Following closely behind a chicken truck, filled to the brim with the catch of the day, she observed one captive endeavoring to attain freedom. She watched as the bird struggled to free first its head, then a wing and, with a mighty surge, broke free to safety, only to land with a whack right on the windshield of her car. Taking it to the veterinarian and explaining the circumstances, the process of reconstruction and surgery began. A tinfoil mask was fashioned, devised to anesthetize the patient for lacerations, a broken beak, cracked leg, road rash and other injuries. Joni named the chicken Ty, and his recuperation from surgery took two weeks and required intensive care and love on the part of Joni and family. Ty followed Joni everywhere and was a member of

the family for 10 months. Do you think Ty might have somehow sensed Joni’s profession as he made his escape? Mildred and hubby, Joe, extended the comforts of home to their bantam chicken. Not wanting any more chicks, they hid her nest. As fate would dictate, their cat had just given birth to kittens, and the bantam decided that it would mother these kittens. Pouncing on the cat to chase her away, the bantam then invited the kittens to eat by scratching the ground. No matter how earnest her intentions, the kittens were never interested in worms and never did catch on to this feeding enticement. When Pat sat on the front porch, it was an invitation to Thomas the turkey to jump on her lap and enjoy the comfort of some petting. Now, it wasn’t just sitting around that occupied their together time. If Pat was in the barn working, Thomas was right by her side, helping to encourage her, pecking

at shiny objects on the ground. Pat’s two hunting dogs just assumed Thomas was part of the family, as he playfully chased them. After enjoying the freedom of an easy life for two years, Thomas became a bit cantankerous and some restrictions had to be placed on his wandering. Such happenings prove that if we pay attention and take note an opportunity is presented for us to satisfy a need. Sometimes when circumstances or people we know or love disappoint us, we can change attitudes and events with a word or a thoughtful gesture. When we accomplish something, conquer a fear, or even make a mistake, make use of a simple word -- next! It proposes an awareness that there is always more we can be doing. Our destiny is just around the next corner. The Light comes when we just keep going. See ya down the road.

BY SALLY REINHARDT

ONE OF THE OPTIMISMS ABOUT this month is that love and help are presented in many fashions, because we are all unique. Some very different true stories that friends have shared with me come to mind that emphasize this truth. Only in chicken country would such love stories hold a message for Valentine’s Day.


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VINTAGE REVIVAL BOUTIQUE IS NOW open at 105 N. Walnut Street in Pierce City, offering a wide variety of repurposed, refinished and vintage furniture, apparel and home décor items. Owner Shelby Gripka says the décor falls under the category of “shabby chic,” and while items are frequently over 20 years old, nothing is considered a true “antique.” “I take pieces and paint and then distress them to make them look older,” Shelby said. “I find things at garage sales, estate auctions and dig through barns and storage units. They fit in with this old building.” Shelby bought the building in downtown Pierce City three years ago and proceeded to do a complete renovation in 90 days. “I found a lot of things without character (when searching for a building to buy),” said Shelby. “I would have had to go in and renovate everything I looked at in order to make it mine. When I found this place, I knew this was it.”

VINTAGEP I E R C E C I T Y ’ S B E S T- K E P T S E C R E T

Revival:

FEBRUARY 2013


P I E R C E C I T Y ’ S B E S T- K E P T S E C R E TStory and photos by Melonie Roberts

Revival:



”“

Shelby, assisted by her mother and father, Susan and Tom Gripka, went in and chipped portions of the crumbling plaster covering off the wall to reveal the ages-old brick underneath. “We sealed the remaining plaster, so it wouldn’t crumble and then painted it,” Shelby said. “I turned the upstairs into my living quarters. This building is about 129 years old, and I loved coming in here and giving it new life.” Transforming old things into new creations translated not only into Shelby’s new home but became her business as well. “There are some things I would take and refinish and then hang onto them

because I liked them so well,” Shelby said. “I finally had to decide to let some of the things go. “These old things hold a story,” Shelby continued. “I love old windows and doors, because, to me, they represent the passageway to someone else’s life.” Shelby said her eye for the beauty in old things, combined with a natural artistic talent, allows her to re-create pieces in new and unusual ways. “I do all of the furniture pieces and put them together,” Shelby said. “There is a lot of trial and error, and I get a lot of inspiration from the Internet.” Shelby also collects vintage buttons.

I l o v e o l d w i n d o w s a n d d o o r s , b e c a u s e , t o m e , t h e y r e p r e s e n t t h e p a s s a g e w a y t o s o m e o n e e l s e ’ s l i f e . -- Shelby Gripka

These old things hold a story.

40 | CONNECTION MAGAZINE

SHELBY GRIPKA


“I have over 3,000 old buttons,” she said. “They have so much character. Buttons ‘made’ the outfit 50 years ago. You don’t find buttons like these now. I use them in vintage bracelets and hair accessories.” Other novelty items crafted by Shelby include old sheet music wreaths, which are embellished with paper flowers and other adornments and hung on walls or doors. “I do custom orders all the time,”

Shelby said. “Customers bring in an item or I find one to their specifications. It feels good to create something, give it new life and have someone else appreciate it as much as I do.” Shelby takes old wooden ladders and hangs photo frames from the rungs to create large photo displays in a unique manner. She also repaints and “distresses” newer furniture to give it a faded, comfortable feel and arranges artful

displays to reflect the patina of age to the best advantage. “I’m passionate about this, so why not?” she said. “The store has done well for the hours its open and the amount of foot traffic in Pierce City.” Another passion, photography, has found its way into the business. Shelby has established a photo studio in the back of the shop, calling the business Captured Moments Photography by Shelby. “I shoot families, seniors and children,” Shelby said. “I often use items from around the store as props.” Vintage Revival is open from 10 a.m. to 6 p.m. on Mondays, Thursdays and Fridays, from 9 a.m. to 5 p.m. on Saturdays and from 1 to 5 p.m. on Sundays. The business is closed on Tuesdays and Wednesdays. For more information, call 417-531-5924.

FEBRUARY 2013


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OCTOBER 201264 | CONNECTION MAGAZINE


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WHEN THE WEATHERMAN promised a good snow recently, I wanted to settle in for a good “snow fix” -- just a good book, the snow and me -- so I turned to “The Snow Child” by Eowyn Ivey, a novel set in the 1920s in the Wolverine River area of Alaska. The main characters are Mabel and Jack, a middle-aged couple struggling to get established as homesteaders, trying to make it all alone with little training. They left Pennsylvania hoping to escape a deep sorrow after the stillbirth of their only child 10 years earlier. The couple wanted a fresh start, both not talking about their loss. Mabel is tired of the pity she sees in the eyes of friends and wants Alaska to be about just her and Jack. She feels at fault for her inability to give Jack children. Jack soon feels he can’t make it homesteading such a difficult land alone, even considering going into the mines to make a living. Fortunately, they are befriended by the Bensons --George, Evelyn and their three sons -- a rough and ready, hardworking family, who invite them to dinner and offer their help. That evening, invigorated from their visit, Jack and Mabel are thrilled to see the winter’s first snow and run outside to throw snowballs. In a playful mood, they shape a snow child with a face chiseled by Jack, golden straw hair, red mittens and blue coat. The next morning they find the snow child has vanished, leaving a pile of snow and straw. But soon, Jack and Mabel see a blond child wearing blue running in the woods. The bewildered reader is told, “That night the child was born to them of ice and snow and longing.” Willing to suspend disbelief? We may agree, “There is no harm in finding magic among the trees.” The couple coax the mystical child inside eventually and learn that her name is Faina, yet no one else has seen her. Faina’s presence seems to mirror Mabel’s favorite book as a child -- a Russian fairy tale, that begins, “An old man and an old woman live

happily in their small cottage in the forest, but for one sorrow: they have no children of their own. One winter’s day, they build a girl of snow.” Jack and Mabel, a forlorn couple who have grown apart, find a new zest from Faina’s visits -- she unexpectedly comes and goes, yet she avoids heat and always disappears when spring comes. Blending reality and fantasy, the author shows us Alaska with its cruel climate and great beauty. Mabel gladly takes on backbreaking outdoor work when Jack is seriously injured. The neighbor’s son, Garrett, moves in to help them out and discovers Faina while he is out trapping. Suspense builds as Faina seems more and more real; she is wise in the ways of surviving out in nature. The book builds its characters with elements of suspense and romance keeping the reader’s interest. I can predict a good book club debate over the ending, but this debut novel wins approval and a four-star rating from most readers.

Only someone well acquainted with Alaska could write so descriptively about its beauty and harshness. Eowyn Ivey was raised in Alaska and lives there with her husband and children. She has studied journalism and creative writing at Western Washington University and the University of Alaska. For 10 years she worked as a reporter for the Frontiersman newspaper. Working in an independent bookstore in Palmer, Alaska, Ivey found a children’s book that included the Russian tale about a snow child. It spoke to her and led to this novel one year later. Although magical realism is a genre I don’t often favor, I found “The Snow Child” to be a likeable read. This tale of love, loss and moving forward combines the fantastic with the stark realities of the world. I loved the advice Mabel received from her sister, Ada, when Ada forwarded her the Russian fairy tale, “Invent our own endings to tragic tales and choose joy over sorrow.” Advice I would gladly pass along.


R E V I EWED BY JO ANNE E L L I S

BOOKREV

IEW

“The New York Regional MormonSingles Halloween Dance” is the debutmemoir of Elna Baker, a writer, actressand stand-up comedian sometimes calledthe Mormon Tina Fey.

Written when she was 27, Elna tells ofher own “coming of age as a Mormon inNew York” story, starting with her abruptU-turn in choosing NYU (New YorkUniversity) and an acting career over BYU(Brigham Young University). Vowing to staytrue to her faith and remain a virgin untilmarriage, Elna sets out to find a Mormonhusband. And what better place than at theHalloween party planned by the church toencourage Mormon singles to meet (andmarry) each other.

Her Queen Bee costume, completewith a stinger, didn’t attract a man. So witha nonexistent dating life and needing a job,Elna uses her acting skills to encouragelittle girls to “adopt” creepy, expensive dollsat FAO Schwarz.

Later, she sees herself in a carnival“thin” mirror, has an “aha” moment andbegins the determined quest to lose 80pounds. A streamlined Elna gains muchmore attention at the next year’s annualHalloween Dance and elsewhere, and Elnacleverly documents her encounters withdrawings and maps outlining where, whenand who she meets, and kisses. Her helpfulcharts start with her first kiss at age 22,and continue as she remains unmarriedand a virgin by choice.

A newly confident, svelte Elna sets hergoal of winning the most eligible anddesirable Mormon bachelor in New York.Her primary competition is an Amber who

“is like a Heather only she’sattacking your spiritualworthiness and your dresssize at the same time.” ButElna gets him -- theperfect Mormon guy --only to have New Yorkfriends, who should know,say, “But he’s gay, isn’t he?”

While working as apage for the DavidLetterman Show, Elnameets Matt, a smart,handsome, wonderful guy.She falls hard, but he isnot Mormon and never willbe. The low blow is findingout Matt is an atheist. Thereader feels her pain asElna struggles betweenwanting Matt and her faith,even challenging him tosearch his soul and pray toGod for an answer.

Her talents lead bold,educated, quirky Elna, thefunny one, into stand-up comedy, whereshe is a tongue-in-cheek critic of herchurch, and also to Yaddo, an ArtistsColony where she first begins writing hersoul-searching memoir.

And how do Mormons react to thisbook? One Mormon reader recommendedthe memoir, stating, “If you are a Mormon,get it and read it. If you are a Mormonworried about the Satanic influences of theworld corrupting our youth, get it, read itand have your eyes opened. If you are nota member of the Church of Jesus Christ of

Latter-day Saints, just get it, read it and learna vast amount of the real truth about whatreal Mormons are like, and how they think.”

I recommend this book because it isenchanting, entertaining, and, yes, eveneducational. It is a “frank and self-deprecating memoir” about dating unlikeany other -- a “tell all” by a witty 27-year-old Mormon who has never had sex.Hopefully, the popularity of her book getsElna on “The Bachelorette” with 24Mormons to choose from for a marriagetruly made in heaven.

Jo Anne Ellis lives in Cassville and is a member of the Crowe’s Cronies book club. She is a retired English teacher and agraduate of the University of Missouri School of Journalism. In addition to being an avid reader, Jo Anne loves to travel andspend time with her grandchildren.

The New York RegionalMormon Singles HalloweenDance by Elna Baker

Reviewed by Jo Anne Ellis

BO

OK

RE

VIE

W

T H E S N OW C H I L DB Y E OW Y N I V E YJo Anne Ellis lives in Cassville and is a member of the Crowe’s Cronies book club. She is a retired English teacher and a graduate of the University of Missouri School of Journalism. In addition to being an avid reader, Jo Anne loves to travel and spend time with her grandchildren.


WITH A BLANK SLATE AND ENDLESS ideas, Jennifer Boyd began laying the groundwork for a fun and child-like setting that would enhance the bouncing business. Bouncers, a 5,000-square-foot warehouse fi lled with larger-than-life infl atables, has taken playtime to the next level. Bouncers opened last June, and Jennifer says Republic and the surrounding areas have been super supportive. “Customers come back,” she says. “Their support has kept me going so far. Winter is coming, and I’m hoping the cold weather will bring business in.” Originally from Orange County, California, Jennifer moved to Newport

Beach, Oregon, where she met her husband, Darrell. The two moved to Kansas City in 2005, when she received a job transfer. From Kansas City, Darrell and Jennifer moved to Republic and made a family decision to open Bouncers. “For every single one of my birthdays for my kids, we always rented a bouncer to come to our house,” explains Jennifer. “It was always such a fun time for the family. It’s always been such a fun memory. When my corporate job became shaky, I tried to think of something I could do where I could stay at home with my kids.” Jennifer spent one year doing research

on how to start up a small business. After she wrote her business plan, Jennifer says she “put her feelers out there to see if I was really ready. I wasn’t sure if I wanted to leave the safety of my job. It was scary, but I have no regrets.” Once things were in place, Jennifer went part time at her corporate job and started up her own company. While opening Bouncers has been a long process for the family, Jennifer says everyone has been super supportive. “All have put a lot of time and energy into this,” she says. Jennifer’s husband and her oldest son, Caden, did most of the work on the inside,

is a child’s

Story by Meagan Ruffi ng

BOUNCERSplay paradise

Photos by LeAnne Pfeiffer


which included laying the fl oor, painting, building the walls and rebuilding the bathrooms. Bouncers hosts many other activities besides bouncing. Mommy and Me classes have been a hit with the public. “Music with Ms. Rachel” on Wednesday mornings from 10:30 to 11 a.m. continues to be a great option for those moms who are looking to get out of the house and spend some quality time with their babies. For only $5, you and your child can enjoy the music class and then bounce for as long as you both would like. The open fl oor plan at Bouncers makes it an ideal place for any type of get-together.

Jennifer has rented out blocks of time to various groups for kids’ activities and day-out programs. Jennifer also hosts “Parents’ Night Out” at least once a month. For four hours, she will feed your kids pizza, play games and have a bouncing good time while you and your spouse go out. The cost is $12 for the fi rst child and $7 for each additional child. It costs $150 per two hours to rent the space out privately or you can share the space with the public for $125 for such things as birthday parties. Birthday packages start at eight kids (not including the birthday boy or girl) and include the birthday room plus pizza. Outside food and coolers are allowed. When the weather is nice and your children don’t want to be inside, you can actually rent Jennifer’s bounce houses. She and Darrell will deliver and set up your bounce house and defl ate and pick it up when you are done. “It only takes two minutes to blow up,” says Jennifer.

One of the most popular features at Bouncers is the Double Drop Slide. The 20-foot ceiling provides just enough room for the 18-foot slide and 16-foot castles. There is also a basketball slide combo, a fun house and a separate toddler area for children 2


and under. The cement fl oors are covered with soft padding, and the support poles have been wrapped with egg crate material to keep kids safe. The toddler area has proven to be an ideal spot for little ones. It has gymnastic-like mats and padded blocks where kids can play and it’s all enclosed behind a safety gate. Jennifer also has an alarm on the front door so that she can be alerted whenever someone comes in or out, and she has a video screen set up at her desk so that she can watch kids from all areas in the bounce houses. Bouncers really is a family business. “My teenage boys (Caden, 17, and Gracen, 13) work here on their off time,” says Jennifer. “The baby comes with me four days a week, and I use the other couple of days to do my paperwork and clean.” There is also a snack bar at Bouncers in case your kiddos get hungry or thirsty. Ranging from 25 cents to $2, packaged candy, cookies, drinks and popcorn can be purchased. There are tables set up inside the building for you to eat your snacks. Socks are

required, but if you forget yours, you can buy a brand new pair from Jennifer for $2. Bouncers is open Wednesdays and Thursdays from noon to 7 p.m., Saturdays from noon to 8 p.m. and Sundays from 1 to 6 p.m. The business is closed on Mondays and Tuesdays. The cost is $5 during the week and $7 on the weekends. Children 2 and under are free if accompanied by another paying child or they are $1.50 if by themselves. Jennifer follows the Republic School calendar and is open every day that the school is closed. She is also open on snow days. “The biggest challenge so far,” says Jennifer, “has been advertising and reaching people. I know there’s a need for it here and there’s a want for it here, because there are people coming through the door with little to no advertising.” For more information, please call Jennifer at 417-647-2217. Happy bouncing!

$125Includes eight kids + birthday kid, unlimited play, birthday room, pizza, share with public.

$165Includes 16 kids + birthday kid (and all of the above).


BIRTHDAY PARTYPACKAGES

CONNECTION MAGAZINE FEBRUARY 2013

from noon to 8 p.m. and Sundays from 1 to 6 p.m. The business is closed on Mondays and Tuesdays. The cost is $5 during the week and $7 on the weekends. Children 2 and under are free if accompanied by another paying child or they are $1.50 if

Jennifer follows the Republic School calendar and is open every day that the school is closed. She is also

“The biggest challenge so far,” says Jennifer, “has been advertising and reaching people. I know there’s a need for it here and there’s a want for it here, because there are people coming through the door with little to no advertising.” For more information, please call Jennifer at 417-

Happy bouncing!


*$5 for additional children (per child) if your group is more

than eight but less than 16. Same goes for additional tiers.

**Add an additional $25 per hour if you want to rent the

space out privately.

***To rent a bounce house to be delivered and set up

at your house, the cost is $125 for three hours.


JB P

HO

TG

RA

PH

Y

unveiled

52“I do”

The love story ofChelsea Krallman and

Austin McCracken

58Let them eat wedding cakeThe perfect ending to

your perfect day

62Night of your life

Tips for making your prom memorable

64Wedding checklist

Countdown to the big day

Inside:

A S P E C I A L S U P P L E M E N T O F C O N N E C T I O N



Beautiful bloomsfor your special occasion

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■ Wedding dresses with POCKETS and colors besides traditional white

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■ THEMED BARS with an emphasis on tequila and craft beers

■ LOUNGES at receptions. An informal and comfortable spot for guests to gather away from the dance fl oor.

■ FEATHER centerpieces

■ Foil-stamped INVITATIONS

■ EMERALD green is Pantone’s color of the year, and that will translate to mint for weddings

■ Bridesmaid dresses in PRINTS

■ Clean and modern cakes with all-over appliques along with chic mini cakes rather than cupcakes.

T O P W E D D I N G T R E N D S F O R 2 0 1 3

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Chelsea Krallman

Austin McCrackenJune 16,

2012

“I Do”&

STORY BY LISA SCHLICHTMAN | PHOTOS BY JB PHOTOGRAPHY

A PAIR OF SALVAGED RED BARN DOORS served as the backdrop for the June 16, 2012, wedding of Chelsea and Austin McCracken. Country chic was the theme for the special event, which the young couple pulled off in perfect fashion with a tableau of hay bales, old-fashioned galvanized steel wash tubs, huge burlap ribbons and Mason jars filled with bright yellow sunflowers, purple leatrice and sprigs of wheat. The outdoor wedding took place on the grounds of the First Baptist Church in Monett where an old red barn once stood. Chelsea said she had hoped to be married in the old barn, but when it was torn down, Pastor Bill Cox saved the doors to be used in the couple’s ceremony. A platform was built by Austin’s father, and the weathered wood doors became the stage where the event unfolded. Guests entered the ceremony under a flower-covered archway and took their seats on

hay bales after picking up pillow cases from antique washtubs that belonged to Chelsea’s grandmother. The hay was baled by Chelsea’s grandfather just for the occasion. Each row of seating was marked by tall shepherd’s hooks decorated with large burlap and purple bows and Mason jars filled with brightly colored flowers. The four bridesmaids wore short cotton dresses with Justin cowboy boots, and the groomsmen traded formal tuxedos for champagne-colored pants and vests with a subtle pinstripe. The bride looked stunning in a strapless white satin mermaid-style gown with a beaded bodice and a birdcage veil. She carried a large bouquet of fresh flowers that included sunflowers, chartreuse green cymbidium orchids, purple standard carnations, mini white carnations, mini purple calla lilies and hypericum berries. The bouquet was embellished with a small pistol charm that signified the couple’s love


WEDDING PARTY:Ashley Krallman andBrendon Cox

Tia Baker and Adam Witt

Kennadi Howard andPatrick Dargan

Lindsey Turner and Michael Roberts

Flowergirl: Brooklyn Krallman



for hunting and the outdoors. The bridal party traveled to and from the wedding ceremony in a vintage 1969 bird’s egg blue Chevy pickup that belongs to Chelsea’s boss, Al Dohmen, of Monett. The wedding ceremony itself was another one-of-a-kind affair with traditional scripture readings combined with country music, a unity sand ceremony and vows written by the bride and groom. After Chelsea and Austin were announced as man and wife, the wedding party danced down the center aisle to the upbeat “Stuck Like Glue” by Sugarland. “I had a vision in my head for the wedding, and once it came together, I was just blown away,” said Chelsea. “Austin and I are not traditional in any way, and we didn’t want our wedding to be traditional. We tried our best to be different.”



Wedding details:VENUE: On the grounds of the First Baptist Church of Monett

OFFICIANT: Pastor Dr. Bill Cox

PHOTOGRAPHER: JB Photography in Monett

D.J.: David Jones

FLORIST: Karon Jones – Blooming Expressions in Mt. Vernon

CAKE: SHERRYcakes in Exeter

INVITATIONS: Litho Printers in Cassville

HAIR: Stephanie McCullough with Duane’s in Monett

NAILS: Happy Nails in Monett

DRESS: David’s Bridal

BRIDE’S JEWELRY: Tomblin’s Jewelry in Cassville

GOWN: david’s Bridal in Springfi eld

BRIDESMAID DRESSES: Brownsberger’s in Monett

TUXEDOS: Norma’s In-Line Fashions in Aurora

RECEPTION VENUE: American Legion Hall in Monett

CATERING: P & M Catering – Patty Osterloh and Mary Bellon

HONEYMOON: Ibarra Star Resort in Playa de Carmen, Mexico

Snow played a big role in bringing this Cassville girl and Monett boy together. The couple’s fi rst date in January of 2010 coincided with a major snow storm. Austin and Chelsea never had the chance to leave the Krallman home in Cassville after Austin’s car got stuck in the driveway. Austin’s father came to pick him up that evening, and the next day, both sets of parents met at the Krallman home to dig Austin’s car out of the snow. From there, Chelsea and Austin fi nally had the chance to go on their belated date with Austin choosing to take advantage of the winter snowfall by taking Chelsea to Monett’s famous South Park Hill for some sledding. From that day on, Chelsea was certain Austin was the one for her. “That is where Austin asked me to be his girlfriend,” said Chelsea. “I knew I was going to marry him from then on.” The proposal was as romantic as the fi rst date. Austin took Chelsea to dinner at Lai’s

Lai’s and then invited her to walk around Jolly Mill. At the gazebo, Austin dropped to one knee and asked for Chelsea’s hand in marriage. “He said ‘Chelsea Lynn Krallman will you marry me?’ and I started crying,” said Chelsea. “The fi rst thing I said was ‘are you sure you asked my dad?’ Then I said yes.”

Advice for brides-to-be Perfection, according to Chelsea, is an unrealistic and stress-inducing goal for a bride. “Don’t expect everything to be perfect,” advises Chelsea. “You’re going to have problems but that’s okay. The mess-ups become what you remember.” It’s also the little touches that make weddings special. In Chelsea’s case, it was the white leather cowboy boots her dad made for her to wear down the aisle and a wedding band that belonged to her grandmother. “In the end, it really takes a family to plan a wedding,” said Chelsea.

Their love story

Wedding details:

CONNECTION MAGAZINE | 55


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EVERY WOMAN LOVES A WEDDING, whether it’s her own or somebody else’s, and Sherry Tucker, of rural Exeter, who has been decorating cakes since she was 15 years old, is no exception. She recently baked, decorated and set up the non-traditional wedding cake and candy buffet for the reception of Heather and Shon Bishop at the Church of Christ in Cassville on December 22, 2012. “Weddings are such romantic, once-in-a-lifetime events that I feel both very honored and very excited when a bride asks me to design a cake for the occasion,” Sherry stated. “Wedding cakes are my favorites to decorate. They allow me to really get creative, which is my favorite part of what I do. Because weddings are planned around a particular theme and color scheme, they provide me with boundaries, but within those boundaries, the sky’s the limit for creativity.” Heather and Shon’s cake consisted of a simple, yet elegant, white fondant-iced cake topper adorned with a gorgeous red-fondant bow and ribbons floating above a sea of cupcakes decorated in different styles. Sherry allowed her creativity to run

The perfect ending to your perfect day

Let them eat wedding cakeSTORY BY SHEILA HARRIS

PHOTOS BY SARAH LEE


wild with the groom’s cake, which consisted of a forest of snow-capped pines, with one tree appropriately ornamented for the Christmas season and topped with an edible handcrafted star. The forest rested serenely atop a large single-layer cake covered with drifts of snowy icing. Sherry, who keeps extremely busy with her professional cake-decorating business, SHERRYcakes, states that within the last fi ve years wedding cake styles have really changed. “Most brides today prefer fondant icing to the piped-on butter cream icing used for their mother’s wedding cakes,” Sherry explained. “Fondant icing is kneaded, rolled out into a thin sheet, then placed over the cake and sealed into place with a light layer of frosting beneath it.

Decorations to adorn the satin-smooth fondant are then cut out from another sheet of fondant, either by hand or with small cookie cutters, then ‘glued’ onto the cake with dabs of icing beneath them. “The fi nished appearance of a fondant-iced cake is much different than that of a cake iced with traditional piped-on butter cream. Some people consider the fondant

more elegant,” Sherry continued. “But really, it’s just a matter of personal preference. I can decorate with either style.” Although the fondant icing can be purchased prepackaged, Sherry prefers to make her own fondant icing from scratch using a recipe she created herself. “I just fi nd the taste a little fresher and less sweet than prepackaged fondant,” she stated.

The perfect ending to your perfect day

Let them eat wedding cake


For Sherry, decorating cakes is an art form, and she considers each of the ingredients she uses to be her mediums. “I use artists’ sculpting tools a lot,” she said. “I enjoy the challenge of creating ornamental elements for the icing, which are exquisitely detailed, yet totally edible.” Two of the newer cake decorating products on the market that Sherry is really excited about are metallic-colored spray-on icing, sold in a small aerosol can much like spray paint, and miniature cookie cutters for cutting fondant. “The spray-on gold or silver adds a gorgeous shimmer to a cake,” Sherry said, “and provides the elegant finishing touch on many of my projects.” In addition to the change in cake styles, candy buffets, consisting of a variety of specialty handmade candies to complement the cake, are another new wedding trend that have become popular in the last few years. Sherry and her assistant and friend Kerry Mattingly have put their heads together to provide a menu of candy items for brides to choose from for their reception, including cake-pops, brownie-pops, rice-crispy pops, dipped pretzels, cream cheese tartlets, dipped strawberries and pecan tartlets, to name just a few. Candy buffet items are priced per piece, with a minimum order of two dozen of any one item required.

According to Sherry, most wedding cakes are priced per serving. “For example,” she said, “if you expect to serve 200 people, I will charge you for 200 servings and will plan the size of the cake accordingly. Some people prefer to order a certain size of cake rather than a certain amount of servings, which is fine. In that case, I will calculate the amount of servings contained within the size of cake ordered, and once again, charge per serving.” Sherry’s prices range from $1.50 to $2.50 per serving, depending upon the complexity of the design and the expense of the ingredients requested. She believes her prices are in line with other cake decorators in the area. For help with planning your wedding cake and the reception of your dreams, Sherry may be contacted at 417-846-6171 or at SHERRYcakes on Facebook. “I believe every wedding reception should reflect the personalities of the bride and groom,” said Sherry. “Every couple is unique, so I like to spend enough time visiting with the bride before the wedding to get a good feel for her and her fiance’s personalities and make a cake that will complement their style. I find it very rewarding when I am able to provide suggestions to the couple, which will add to the ambience of their special day.”

Make sure to order your cake at least six weeks in advance, especially if your wedding date is scheduled for May, June, July or August.

Before meeting with your cake decorator, peruse some websites, such as Pinterest or Facebook, for cake style and color ideas, as well as reception themes. If you find a cake you like, please provide links or actual photos to your decorator. While Sherry does have pictures of cakes for brides to look at, she said the decision-making process is much simpler if the bride does a little advance research.

If possible, calculate in advance the number of people you expect to serve and decide whether you’d like a particular size of cake or a certain amount of servings. Your decorator can help you determine the amount of servings in a particular style or size of cake.

Wedding cakes that are several tiers high require very sturdy, level support during the reception, especially if it’s outdoors. Please plan accordingly.

Provide your cake decorator with well-written directions and a map to the reception site, unless he or she is extremely familiar with the area.

Always provide your cake decorator with a back-up contact number (such as your mother’s or an aunt’s) in case last minute information is needed on the day of the wedding.

Relax and enjoy your special day!

Tips from Sherry for ordering your cake and planning your reception

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It’s hard to think about prom when Valentine’s Day is the closest special occasion, but it’s never too early to start planning. From the dress to flowers to where to eat, making sure prom is memorable is a lot of work. Speaking from experience, there’s a lot more planning that needs to be done than you realize, so let’s begin with the basics.

Boys, your job is simple. Get �tted and get the right color. Brownsberger’s in Monett or Carey’s Cassville Florist are great places to reserve your tux. If you and your date want to match, see if you can get a scrap piece of fabric from the dress a�er she’s had it altered or have a picture of your date’s dress. And don’t forget the accessories. Go to prom in style with a hat or cane to go with your tux.

Have fun looking for all the little stu�. Necklaces, earrings, shoes and handbags really add to your overall prom look. Starla K in Monett has a great selection of jewelry for prom, and Stoops Manufacturing in Aurora has a number of shoes and purses to choose from. You would be surprised how much you can �nd without driving an hour out of town.

Night T I P S F O R M A K I N G Y O U R P R O M M E M O R A B L E

Yes, they are fun and pretty and possibly the most exciting part of the whole occasion, but they are also expensive. If you go to Peppers & Co. in Monett or Norma’s Inline Fashions in Aurora, you’ll have a great selection of dresses to choose from and many are priced more reasonably than stores in Spring�eld or Joplin. At some of these retailers, you can pick out your dress and put it on lay-a-way until prom. So the sooner you pick out your dress, the longer you have to pay it o�.

When it comes to choosing a dress, keep several factors in mind.

1. GET THE DRESS THAT FITS YOU.Don’t try to �t the dress. Don’t stress yourself out thinking you need to lose an extra 10 pounds just so that dress will �t.

2. KEEP YOUR BODY TYPE IN MIND. What looks good on your friend might not look the same on you, and that’s not a bad thing. Everybody is di�erent.

3. GIVE YOURSELF TIME TO SHOP AND TRY ON DRESSES. Just because a dress doesn’t look good on the hanger, doesn’t mean it won’t look great on you. �ere are lots of places in the area that sell prom dresses, so look around. You never know what you’ll �nd.

Now keep in mind that you need to give the seamstress time to do your alterations. A window of three to four weeks before prom is just about right.

Dresses:

Alterations:

Accessories:

Tuxes:

Hair:Make a hair appointment now, and choose a hairstyle that goes with your dress and personality. If you want a super formal look, go for a curly up-do. Want a simpler look? Half-ups are always pretty and look great in pictures.

Helpful hint: Take the shoes you are going to wear to prom to your fitting so your dress can be hemmed

to the right length.

BY KAITLYN SCHUMACHER | PHOTOS BY LADONNA MCVAY

MATT MURPHY STOPS TRAFFIC IN HIS TUX.

EMILY PITTS ENJOYS PROM DRESS SHOPPING AT LOCAL STORES.

62 | CONNECTION MAGAZINE

Helpful hint: Take a picture of the

style you want with you

to your hair stylist, so

they know exactly what

you want done.


Go and have fun! Relax and cut loose with your friends and classmates. Stay until the very end, because when it’s over that’s it and you may regret missing out. Don’t be afraid to look a little silly either. � e majority of the time the ones who look silly have the most fun. So get out there and dance!

Again, go to the a� er-prom activity. It’s a long night, but it’s worth it. You only have this opportunity once a year, so get the most out of it and make memories. Prom is the ultimate high school dance. You look forward to it all year, so make it a prom worth remembering. Plan thoroughly, and don’t stress about the little things.

Night T I P S F O R M A K I N G Y O U R P R O M M E M O R A B L E

lifeof yourPretty simple actually. Go in and pick your ribbon, your � ower or a special bracelet for a corsage and then let the professionals work their magic. Don’t be afraid to be creative though. You can have a simple wrist corsage or an elaborate one that wraps around the top of your arm. You can pretty much do whatever you want with the � owers, so get something that � ts your personality.

Flowers:

The Dance:

After Prom:My personal recommendation is to stay local. � ere are a great variety of restaurants in the area that are perfect for the evening. � e Family Room Steak House in Monett o� ers a special menu for prom that includes a two for $20 and a two for $25 menu. � ey even set up a special room with a more formal setting for prom. Other restaurants in the area to keep in mind include Bootleggers, Olive Grill and Hawgwild in Aurora, � e Bayou in Monett and Geraldi’s in Cassville. So why stay local? � ink about it, instead of driving you have extra time to get ready, take pictures and enjoy yourself. If you decide to go out of town, that’s two or more hours you’ll spend driving. It’s much more fun to go around town and take extra pictures, and it’s also nice to have a little extra time to sleep in on the morning of the big event.

Dinner:

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PROM FASHIONS.

FEBRUARY 2013


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6 - 12 MONTHS

O Discuss a budget and who will

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O Choose the kind of wedding you will

have - theme, date and time

O Look at reception locations and

reserve the reception location

O Reserve the wedding location

O Choose the honored roles - bridesmaids,

groomsmen, ushers, flower girl,

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O Start looking for a wedding

gown, veil, accessories and

bridal party’s attire

O Begin to send out save-the-date cards

O Select your photographer, florist,

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O Sign up for your gift registry

4 - 5 MONTHS

O Place wedding announcements in

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O Order wedding invitations

O Finalize arrangements with your florist

O Start planning wedding decorations

O Finalize your guest list

2 - 3 MONTHS

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1 MONTH

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WEDDING C H E C K L I S TCountdown to the big day


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WEDDING DAY

O Make sure the maid of honor has

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my connection“My Connection” photos should be e-mailed to [email protected]. Photos should be sent in the original JPG format at the

highest resolution possible. A short explanation of who is in the photo and where the photo was taken should also be included.

Sandy Cupps, of Shell Knob, and her mother, Norma Schultz, not pictured, recently traveled to Tucson, Arizona,

for a cousin’s wedding. Sandy posed with Connection in front of a cactus

that is one of the oldest, if not the oldest, in the state.

Ashley Cole, of Exeter, is photographed with Connection magazine on her room balcony during a Carnival cruise to Cozumel, Mexico, with friends and family in November. Ashley is the daughter of Artie and Robyn Cole.

Terri Lynn DeGraffenreid, of Cassville, married

Mike Brattin, of Wheaton,

on December 12, 2012, in Las Vegas, Nevada.

The happy couple brought along the

December issue of Connection for the

special occasion.

Donna Hammond, of Monett, visited family in Rapid City, South Dakota, over Thanksgiving and was photographed with Santa at the Rushmore Mall. Pictured with Donna (at far left) are TJ, Jim and Cyndi Ronfeldt.


my connectionRoger and Joyce Cusick, of Cassville, enjoyed a 10-day visit to Prague, Czech Republic, in December to visit Joyce’s son, Jeff Manning, and daughter-in-law, Misa. All four are pictured above with the December issue of Connection at Charles Bridge, with Prague Castle in the background. The picture below is Joyce and Roger with Connection in front of the medieval Prague Astronomical Clock or Prague Orloj, located in Old Town Square. The clock was installed in 1410.

Bill and Lea Hill, of Cassville, took the Connection magazine with them to the Marine Corps Recruit Depot

win San Diego, California, to watch their grandson, Tyler Hill,

graduate from Marine Boot Camp.

Tammie Tyndall took a copy of Connection with her during a

recent trip to Charlotte, North Carolina, with

her 4-year-old grandchildren, Ayden

White and Josaline Lombard. Tammie

and Josaline live in Pierce City.


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Game DayDiners who have never tasted a homemade olive salad, salami, mortadella, ham and provolone-

stuffed muffuletta sandwich should venture into The Bayou, an authentic Cajun restaurant located at 864 E. Highway 60 in Monett. The restaurant serves creamy Creole red beans and rice, jalapeno cornbread muffins, Po-Boy sandwiches and traditional spicy shrimp and sausage jambalaya. Diners can also try the cafe’s lasagna rolls florentine, a fried portobello mushroom or the half-pound Bayou burger. The Bayou offers a variety of other southern-style seafood, steak and pasta dishes and an assortment of desserts, including bread pudding, custard pie and cherry cordial cheesecake. The Bayou is open from 11 a.m. to 8 p.m. Monday through Thursday, and 11 a.m. to 9 p.m. on Friday and Saturday. Sunday hours will be seasonal. The restaurant bar offers late hours Tuesday through Sunday. Be sure to join us on NFL Sundays during football season for all of the games.

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1 tsp. chili powder

1 tsp. paprika

1 cup apricot jam

1/8 tsp. ground ginger

Arrange drumettes on a greased, foil-

lined baking sheet. Bake in 350˚ oven

for 30 minutes. Measure remaining

ingredients into small saucepan.

Heat and stir on medium heat until

bubbling. Reduce heat and simmer

awhile. Makes about a 1-1/4 cups.

Brush the sauce over the wings and

bake about 15 to 20 minutes, turning

and bushing with sauce two or three

times until tender.

Glazed Hot Wings

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If you have a recipe you’d like to share, email to Darlene Wierman at [email protected]

1/2 cup (1 stick) butter 1 med. (1 cup) chopped onion2 10-oz pkg. frozen, chopped spinach, thawed and well drained1 14-oz. can artichoke hearts, drained and chopped8 oz. cream cheese8 oz. sour cream1 cup Monterey Jack cheese, shredded1 cup grated Parmesan cheese2 tbsp. hot sauceSalt to taste

2 lbs. Velveeta Cheese1 can Ro-Tel with green chilies1/2 lb. sausage, browned1/3 cup milk2 green onions, choppedMelt cheese on low in Crockpot. Add milk and Ro-Tel tomatoes, stirring occasionally. May add more milk if necessary. Add onions and browned sausage.

2 8-oz. bricks of cream cheese, softened2 bunches green onions2 pkg. Buddig pastrami1 small pkg. fancy shredded cheddar cheeseGarlic salt to taste2 tsp. Worcestershire sauce1 cup chopped pecans

Thinly slice green onions. Chop pastrami into small pieces. Combine all ingredients and mix well (a food processor may be used). Form into a ball, and coat with nuts. Chill.

Easy Cheese Ball

Melt butter in a large skillet over medium heat. Add onion and cook until soft. Stir in spinach, artichokes, cream cheese, sour cream, 1/3 cup Monterey Jack cheese, 3/4 cup Parmesan cheese, hot sauce and salt. Stir until well blended, Pour mixture into casserole dish (may use Crockpot with removable crock). Top with remaining cheese. Bake in a 350˚ oven until cheese starts to brown. May be kept warm in Crockpot. Serve with chips or crackers.

Spicy Spinach and Artichoke Dip

recipe boxfrom the

RECIPES COLLECTED FROM FAMILY AND FRIENDS

Game DayCrowd Pleasers

Cheesy Sausage Hot Dip


Downtown Monett was the scene for a Christmas-themed Broadway Nights on December 14. 1. Deryll Wormington and Nate Elmore. 2. Jeanette Freeze and Terasa Ball. 3. Sarah Swank and Kayla Lucas. 4. Zack Thompson and Ashlee Mattingly. 5. Hailee, Misty and Lilli Sitton. 6. Kim and Mason Ballay. 7. Felicia Tudor, Kathleen Marbut and Doug Tudor. 8. Sarah Baker, Jonathan Kirkland and Jordan Wyatt. 9. Enedelia Franco and Griselda Navarro. 10. Tom and Willow Welters.

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Community CONNECTION



The Cassville United Methodist Church hosted its 10th annual Tinsel Tea on December 8. 1. Laura Johnson and Jo Anne Ellis. 2. Perryleanne Lingle, Misha Blakely and Simbra Boone. 3. Trish McCracken and Elizabeth James. 4. Rita Rogers, Megan Cox and Lindy Gibson. 5. Marolyn Wood and Margaret Beeson. 6. Melanie Stringer and Stephanie Marple. 7. Becky Henningson and Laura Johnson. 8. Carolyn Stacy and Ann Warren. 9. Jill LeCompte, Lindy Gibson and Melissa Vollenweider.10. Carmella Buckner and Patty Door.11. Emily Wood and Kelsey Fields.

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Community CONNECTION



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We can take care ofthe smallest scratchto the biggest dent.We will get your

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Donald EWeber

Financial Advisor

100 Chapel Dr Suite BMonett, MO 65708

417-235-7465

Shane ABoyd

Financial Advisor

802West StreetCassville, MO 65625

417-847-5238

JimHaston

Financial Advisor

7 East BroadwayMonett, MO 65708

417-235-8216

Nathan RoettoAAMS®

Financial Advisor

594 North Spring Park BlvdMt. Vernon, MO 65712

417-466-4620

If You Aren’t at Your Last Job,Why Is Your 401(k)?

Leaving a 401(k) with a previous employer could mean leaving it alonewith no one to watch over it.

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CRANE AREA CHAMBER OF COMMERCE

ALL ROADS LEAD TO CRANENeatest little town in MissouriNeatest little town in Missouri

On scenic Highways 413 & 265On scenic Highways 413 & 265

Home of the Broiler FestivalHome of the Broiler Festivalwww.cranemo.com

VISIT OUR HISTORIC MAIN STREET SHOPSVISIT OUR HISTORIC MAIN STREET SHOPS

Is your furry or feathered friend thecutest?Submit your photo to find out!

To enter your pet in Connection’s Cutest

Pet contest, email a photo to [email protected] for your

chance to win a $25 gift certificatefrom Preffered Pet Supply in Monett.

To enter your petin Connection’s Cutest

Pet contest, email a photo [email protected] for yourchance to win a $25 gift certificate

from Preferred Pet Supply in Monett.

HOURS:Tuesday - Friday 7 a.m. - 6 p.m.

Saturday 8 a.m. - 5 p.m.Closed Sunday and Monday

(Winter Hours)

VALENTINE'S DAYCome in and get yoursweetheart some of ourCandy House GourmetChocolates orChocolate

DippedStrawberries!!!

106 4th Street,Monett,Mo 65708

417-722-7206

Ice Cream &DeliBeginningsNew

Let uscrunch your numbers!

Complete Income Tax andAccounting Services

Tax Preparation and PlanningE-Filing • Payroll ServicesMonthly Accounting Services

417-461-7012103 N. Market St. • Mt. Vernon


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stay connected

If you have an event you would

like featured in our monthly

events listing, please email the

event information to Lisa Craft at

[email protected].

MONTH OF MARCH The Stella Senior Citizens Center and the Aurora Senior Citizens Center hold weekly dances. The Stella dance is held every Friday night from 7 to 10 p.m. with music by the McDonald County Playboys and Frosty Garland and the Road Hogs on alternate Fridays. The Aurora dance is held the second, third and fourth Saturdays of the month from 7 to 10 p.m. featuring the Funtimers Band. The Seligman Chamber of Commerce holds a consignment auction on the second Thursday of every month at the Seligman Event Center, located on Highway 37 north. Proceeds benefit the Seligman Chamber of Commerce. For more information, call 417-662-2612. The Seligman Chamber of Commerce holds its membership banquet. For date and time, call 417-662-3612. The Aurora Chamber of Commerce will be sponsoring a fishing tournament. For date and time, call the chamber office at 417-678-4150. The Seligman Chamber of Commerce will hold a dance at the Chamber of Commerce Event Center on North Highway 37 every Thursday night at 7 p.m. Snacks are optional, and there is a cover charge is $4. There will be a different band each week.

MARCH 1 Opening day of trout season at Roaring River State Park. Whistle blows at 6:30 a.m.

MARCH 2 A dance will be held at the Cassville Senior Citizens Center at 1111 Fair St. from 7 to 10 p.m. The dance features the Roaring River Sounds Band. There is a $4 cover charge with all proceeds benefitting the center.

MARCH 4 The monthly dance at the Monett Senior Citizens Center will be held from 7 to 10 p.m. at the senior center on Dairy Street. Admission is $3, and snack foods are welcome.

MARCH 7 The Seligman Lions Club is hosting a community dance at the Seligman Community Center from 7 to 10 p.m. Frosty Garland and the Road Hogs is the featured band. There is a $4 cover charge with all proceeds benefitting the Seligman Lions Club. The annual Monett Chamber of Commerce meeting and dinner will be held at the Scott Regional Technology Center. The theme will be “Monett Express.” For more information, call the Monett Chamber of Commerce at 417-235-7919.

MARCH 8 The Knights of Columbus in Shell Knob will host a fish fry at the Holy Family Catholic Church in Shell Knob from 4:30 to 7:30 p.m. For more information, call the Shell Knob Chamber of Commerce office at 417-858-3300.

MARCH 19 The Southern Beekeepers of Missouri will meet at 7 p.m. at the First United Methodist Church of Monett. Anyone interested in bees is welcome to attend. For more information, call Leon Riggs at 417-235-5053 or Kevin Young at 417-847-5464.

MARCH 22 The Knights of Columbus in Shell Knob will host a fish fry at the Holy Family Catholic Church in Shell Knob from 4:30 to 7:30 p.m. For more information, call the Shell Knob Chamber of Commerce office at 417-858-3300.

MARCH 23 The Aurora Chamber of Commerce will host its annual Business Expo from 10 a.m. to 2 p.m. at the Aurora High School on Prospect. For more information, call the chamber office at 417-678-4150. The Aurora Chamber of Commerce will sponsor an Easter egg hunt at the Aurora High School at 11 a.m. For more information, call the chamber office at 417-678-4150.

MARCH 28 The Pierce City Senior Citizens will host a dance from 7 to 10 p.m. at the Pierce City Senior Center.

MARCH 30 The annual Pierce City Easter egg hunt will be held at South Elm Field, which is located by the water tower, west of the Pierce City Cemetery. For more information, call 417-476-2323.

MARCH 31 An Easter sunrise service will be held at the Scenic View on Highway 39 in Shell Knob. For more information, call the Shell Knob Chamber of Commerce at 417-838-3300.

MARCH EVENTS


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X Acambaro Mexican Restaurant 28

Accents-N-Tents 61

Alice Irene’s 65

All Tangled Up 65

Ava Belle’s Flea Market 16

Barry Electric Cooperative 42

Baywash Car Wash 42

Bennett-Wormington Funeral Home 3

Bookmarks 16

Brownsberger’s 56

Burrus Jewelers 56

Carolyn Hunter, DMD, PC 37

Carey’s Cassville Florist 50

Century 21, Monett 6

Christine’s House of Style 57

Community National Bank 3

Country Cakes and Bridal Shoppe 57

Country Dodge 13

CoxHealth 76

Crane Family Dentistry 36

Crystal Creations Floral and Gifts 61

Denali Dreams 44

Diet Center 42

Doug’s Pro Lube 37

Eastside Church of Christ 42

Ed’s Flea Market 34

Edward Jones 26

First State Bank of Purdy 25

Four Seasons Realty 26

Four States Dental Care 13

Freedom Bank 28

Glaze Craze 6

Hospice Compassus 8

Ila Bohm’s Home Décor 43

Journagan True Value 28

Ken’s Collision 72

Lackey Body Works 44

Les Jacobs Ford 8

Lowe’s Auto Glass 16

Making Memories Tours 43

Mercy 2

Missouri Loan Center 61

Mocha Jo’s Coffee Café 28

New Beginnings Ice Cream and Deli 72

Ozark Healthy Herb Shop 34

Peppers and Company 4

Pierce City Medical Clinic 4

Pitiful to Posh 44

Preferred Pet Supply 21

Race Brothers 36

Red Barn 13

Sater/Old Town Pharmacy 34

Scott Regional Technology Center 4

Scott Photography 51

Security Bank 16

Sexton and Associates, LLC CPAs 74

Simply Sweet Shoppe 50

Smile Designers Dentistry 8

Snootie Flea 44

Spiritual Streams Fellowship 37

Starla K Fashion Jewelry 74

The Hornet’s Nest 25

The Trunk 56

Tomblin’s Jewelry & Gifts 3, 57

Treasures 26

Trogdon Agency, Inc. 6

Vacation Rentals 73

Walmart, Cassville 64

Whitley Pharmacy 56

Wickman’s Garden Village 65

Willis Insurance, Inc. 25

To advertise, contact a sales representative today.

Robyn BlankenshipADVERTISING [email protected]

Sheila HarrisACCOUNT [email protected]

Marion ChryslerACCOUNT [email protected]

Cassie BrewerACCOUNT [email protected]

Annie GeorgeACCOUNT [email protected]

Greg GilliamACCOUNT [email protected]


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Parting ShotB Y J E F F T E R R Y

G r e a t m e n a r e l i ke e a g l e s , a n d b u i l d t h e i r n e s t o n s o m e l o f t y s o l i t u d e .”

“A RT H U R S C H O P E N H AU E R


Connection February

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