sample http://zimmerdemo.com/clients/sample Just another WordPress site Fri, 06 Oct 2017 18:46:55 +0000 en-US 1.2 http://zimmerdemo.com/clients/sample http://zimmerdemo.com/clients/sample 1 5 7 13 33 19 18 17 12 4 3 10 11 32 6 9 14 15 16 20 2 8 25 26 29 22 23 31 34 35 36 37 38 21 24 27 28 30 2 15 77 3 4 52 72 23 59 86 87 88 130 8 48 70 9 101 85 74 11 84 82 75 5 92 6 91 12 89 78 20 83 76 7 13 73 45 10 90 79 80 81 71 35 1 65 14 50 123 22 26 37 127 98 51 57 58 33 46 128 16 99 47 129 93 131 17 100 132 60 133 61 66 42 94 102 27 95 55 117 134 34 103 104 96 135 124 38 136 28 29 30 105 39 113 109 24 118 106 125 67 110 18 137 19 111 53 107 112 21 119 49 43 44 120 40 138 139 54 140 25 62 56 141 114 97 41 115 68 63 108 116 126 36 64 69 121 31 32 122 https://wordpress.org/?v=4.8.2 Sample Page http://zimmerdemo.com/clients/sample/sample-page/ Fri, 06 Oct 2017 18:43:19 +0000 http://zimmerdemo.com/clients/sample/?page_id=2 Hi there! I'm a bike messenger by day, aspiring actor by night, and this is my website. I live in Los Angeles, have a great dog named Jack, and I like piña coladas. (And gettin' caught in the rain.) ...or something like this:
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Music Makers http://zimmerdemo.com/clients/sample/2017/08/01/music-makers/ Tue, 01 Aug 2017 16:14:20 +0000 http://insidecolumbia.net/?p=9328 The shop for his company, Big Muddy Mandolin Company, is nestled in the river village of Rocheport. There, with his trusty Basset Hound Oliver at his side, he meticulously hand crafts each mandolin. Using exotic woods such as koa and purple heart, he creates a mandolin that not only looks gorgeous but sounds great. Handmade mandolins of this caliber could easily cost an arm and a leg, but Big Muddy Mandolins are very reasonably priced for the quality of the product. Dulak enjoys the quiet life of living in Rocheport. When he isn’t building mandos, he is hitting the trail with Oliver or playing in senior league baseball tournaments. Don’t let that laidback lifestyle fool you. When it comes to precision of his craft, Dulak never skimps on quality. When the rare occasion arises that a client needs a repair, he goes out of his way to help them out. In one instance, a broke college student needed a major repair. “I told him that it would cost him two pounds of dark roasted coffee from his local roastery,” says Dulak. “I could hear the guy’s jaw hit the floor when I told him that over the phone, because it was a pretty major repair. When I got the package, I actually ended up with five pounds of coffee.” His craftsmanship has gotten him noticed by national acts. Atlantic Records Country Recording artist Hunter Hayes plays a Big Muddy Mandolin. Hayes even went so far as to send Dulak a signed endorsement stating: “Thank you Big Muddy Mandolin for making an unbelievable little instrument that I can’t put down!” Byron Neighbors has also cut his teeth with years of playing music in clubs across Missouri. You may recognize him from acts such as Blue Eyed Dog, The Mercury Trio or the wildly popular Pink Floyd tribute Interstellar Overdrive. Rather than craft instruments, he was more interested in creating an amp with a versatility in tone to satisfy everyone from country artists to metalheads. “Amps specifically are a fascinating musical instrument, especially tube amps,” says Byron. “The good ones feel alive, like a part of you, and I try very hard to make amps that seem to be an extension of your guitar.” It all started for Byron when, in 2003, he was unhappy with a vintage Marshall reissue he had purchased. “I really wasn’t happy with the tone. So I ended up gutting it, only keeping the pots, jacks, pots, jacks, transformers and switches, and totally rebuilding it to 1965 specs. So in a way that was the first amp I ever built.” Since then, he has been honing his craft. Eventually, Byron Amps was born. He taught himself the science behind audio, how to read schematics, and eventually, how to design and build his own pedals, amps, speakers and pickups. In May of 2016, he took the leap and left his retail job of 20 years to build his amps full-time. “I had yearned to go full-time with the business for a very long time, but it never seemed to be the right time. Eventually I decided that it would never be the perfect time, and I just needed to get on with it,” he said. Aside from having tone for miles, these amps have a stunning exterior design that really pops when you see them from the dance floor. If you have been out to a show recently, there is a good chance that you would see a Byron amplifier gracing the stage alongside the band. Byron Amps are now played by a plethora of mid-Missouri guitarists from such acts as Don’t Mind Dying, Violent and the Undercurrents, and the Cherry Pistols. Another prolific act that proudly plays Byron Amps is none other than The Many Colored Death (MCD), which brings us to MCD lead singer and guitarist Brent Moore. While Moore rocks by night, by day he builds custom electric guitars. His brand, Brynmawr Guitars is unique in its cross-pollination of style; mashing together motifs from different, classic brands. Want a flying-V body with a Fender Stratocaster headstock? You got it. How about a 12-string neck on a Telcaster body? Sure, why not? The rock frontman has been assembling guitars almost as long as he has played. Since age 16, he has been making “oddball custom-parts guitars with mods.” “The ideas for the builds almost always start with me looking around and thinking about what it is that I don’t see hanging on store shelves,” says Moore. “Sometimes I end up buying something cheap and deciding to turn it into something else. Sometimes I start from scratch and sort of come up with a list of what I’d like the guitar to be. Then I start hunting the parts to make it happen.” Moore has an intrinsic understanding of not only what makes a great guitar, but also what makes a great guitarist. His passion for the six strings has led him on a conquest for meaty tones and dexterous technique. Couple that with his soaring vocal range and you have one of the most exciting frontmen in the mid-Missouri music scene, as well as one of the best axemen around. Playing his soaring solos on a guitar he built, provides Moore with an extra sense of pride. “I love playing the guitars I’ve built and especially love it when people come up after shows and want to talk about them with me,” says Moore. “Since I came up with the idea and was there every step of the way bringing it to life, there is definitely a special sense of pride there. I also am keenly aware when something needs to be adjusted or something isn’t quite right with my creations.” When speaking with Moore, Dulak and Neighbors it becomes obvious that these craftsmen are bound, not only by a common love of instrumentation and musical talent, but also by a jovial air of pride in their work. These three are music-makers in more than one sense and their passion can be heard echoing throughout the corridors of music venues across the state.]]> 9328 0 0 0 In Defense of Clouds http://zimmerdemo.com/clients/sample/2017/08/01/in-defense-of-clouds/ Tue, 01 Aug 2017 16:15:26 +0000 http://insidecolumbia.net/?p=9353 9353 0 0 0 Yesteryear: Looking Back At Boone County http://zimmerdemo.com/clients/sample/?p=9827 Mon, 30 Nov -0001 00:00:00 +0000 http://insidecolumbia.net/?p=9827 prime@insidecolumbia.net   In our August issue, we asked readers to name which president’s wife stayed in the Boone Tavern & Hotel. This 1960s photo was taken of 7th Street between Walnut and Broadway. The building in the background was Boone Tavern & Hotel. The hotel’s guests included Harry Truman and Eleanor Roosevelt. If you have memories or recollections of buildings in either of these two photos, email us at prime@insidecolumbia.net.]]> 9827 0 0 0 Senior Guide 2017 http://zimmerdemo.com/clients/sample/?p=9832 Mon, 30 Nov -0001 00:00:00 +0000 http://insidecolumbia.net/?p=9832 The Arbors at Bluff Creek Terrace Assisted Living 573-815-9111 • 3104 Bluff Creek Drive, Columbia, MO 65201 • americareusa.net Pricing: Semi-private $177 daily; private $205 daily Unit Sizes: Studio w/bath Amenities: Specialized community for Memory Care; Lovely private and semi-private accommodations; secure and safe memory care environment; one level living; a full-time licensed nurse available 24 hours a day; certified personnel on duty 24 hours a day; specialized staff for memory care; Best Friends Approach; a controlled multi-sensory environment room; assistance with dressing, grooming, bathing, etc.; individualized healthcare and services; therapy services for those who qualify; restaurant style dining with always available menu; private dining room for family and friends; weekly housekeeping; laundry services; utilities (water and electric); assisted spa with whirlpool bath and large walk-in shower; secure outdoor garden; walking path; social outings; entertainment and social activities; daily social enrichment programs; Wi-Fi; pet friendly; Daylight (senior day program); respite care (short-term stay); cable; land-line phone; on-site beauty/barber shop. Description: Through our Best Friends Approach, we focus on creative ways to help manage and treat the behavior-based symptoms of Alzheimer’s disease before introducing or expanding the use of medications. By better understanding our friends’ life stories, we find ways to engage and redirect. Together with our residents’ personal physician, our nurse and regional nurse consultant work to ensure that medications are appropriate and kept to a minimum. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

The Arbors at Colony Pointe Assisted Living

573-234-1193 • 1508 Chapel Hill Road, Columbia, Mo. 65203 • americareusa.net Pricing: Semi-Private $184 daily; private $215daily; deluxe private $264 daily Unit Sizes: Semi-private; private; deluxe private Amenities: Specialized community for Memory Care; private and semi-private accommodations; secure and safe memory care environment; one level living; a full-time licensed nurse available 24 hours a day; certified personnel on duty 24 hours a day; specialized staff for memory care; Best Friends Approach; a controlled multi-sensory environment room; assistance with dressing, grooming, bathing, etc.; individualized healthcare and services; therapy services for those who qualify; restaurant style dining with always available menu; private dining room for family and friends; weekly housekeeping; laundry services; utilities (water and electric); assisted spa with whirlpool bath and large walk-in shower; secure outdoor garden; walking path; social outings; entertainment and social activities; daily social enrichment programs; Wi-Fi; pet friendly; Daylight (senior day program); respite care (short-term stay); cable; land-line phone; on-site beauty/barber shop. Description: When you visit The Arbors at Colony Pointe, you’ll feel that warm embrace that makes a difference in the everyday lives of our residents. Our care partners are trained in The Best Friends Approach to Memory Care and learn how to align with our residents as friends rather than caregivers. This friendship-based approach, which includes families, creates a circle of support around our residents. At The Arbors at Colony Pointe, life becomes more enjoyable every day. ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• The Arbors at Mill Creek Village 573-416-2618 • 1990 W. Southampton Drive, Columbia, Mo. 65203 • americareusa.net Pricing: Semi-Private $184 daily; private $215daily; deluxe private $264 daily Unit Sizes: Semi-private; private; deluxe private Amenities: Specialized community for Memory Care; private and semi-private accommodations; secure and safe memory care environment; one level living; a full-time licensed nurse available 24 hours a day; certified personnel on duty 24 hours a day; specialized staff for memory care; Best Friends Approach; a controlled multi-sensory environment room; assistance with dressing, grooming, bathing, etc.; individualized healthcare and services; therapy services for those who qualify; restaurant style dining with always available menu; private dining room for family and friends; weekly housekeeping; laundry services; utilities (water and electric); assisted spa with whirlpool bath and large walk-in shower; secure outdoor garden; walking path; social outings; entertainment and social activities; daily social enrichment programs; Wi-Fi; pet friendly; Daylight (senior day program); respite care (short-term stay); cable; land-line phone; on-site beauty/barber shop. Description: When you visit The Arbors at Mill Creek, you’ll feel that warm embrace that makes a difference in the everyday lives of our residents. Our care partners are trained in The Best Friends Approach to Memory Care and learn how to align with our residents as friends rather than caregivers. This friendship-based approach, which includes families, creates a circle of support around our residents. At The Arbors at Colony Pointe, life becomes more enjoyable every day. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Ashland Villa Assisted Living

573-657-1920 • 301 South Henry Clay Blvd, Ashland, Mo. 65010 • americareusa.net Pricing: Semi-private $104 daily; private $132 daily; suite $136 daily Unit Sizes: Semi-private studio apartments; large private studio apartments Amenities: Private and semi-private accommodations with full private baths; secure environment; one level living in an intimate, family-like atmosphere; full-time licensed nurse available 24 hours a day; certified personnel on duty 24 hours a day; in-room medication supervision and distribution; assistance with dressing, grooming, bathing, etc.; individualized healthcare and services; therapy services for those who qualify; restaurant style dining with always available menu and many choices; private dining room for family and friends; weekly housekeeping laundry services; utilities (water and electric); on-site beauty shop/barber shop; assisted spa with whirlpool bath and large walk-in shower; exercise area; an outdoor walking path; weekly shopping trips; social outings; entertainment and social activities; daily social enrichment programs; Wi-Fi; pet friendly; Daylight (senior day program); respite care (short-term stay); cable; land-line phone; on-site beauty/barber shop. Description: When you visit Ashland Villa, you’ll find a warm, friendly community where folks can thrive and connect. It’s a place full of friendly local faces where you and your loved one will feel right at home, whether that’s in our inviting community spaces or homey studio apartments. Our care partners are dedicated to creating an environment where residents can thrive and where family always feels welcome. With caring smiles and helping hands, we strive to ease the transition into assisted living for everyone involved. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Bluff Creek Terrace Assisted Living

573-815-9111 • 3104 Bluff Creek Drive, Columbia, Mo. 65201 • americareusa.net Pricing: Semi-private $103 daily; private $147 daily Unit Sizes: Studio w/ bath, approximately 250 sq. ft. Amenities: Private and semi-private accommodations with full private baths; safe environment; one-level living in an intimate, family-like atmosphere; full-time licensed nurse available 24 hours a day; certified personnel on duty 24 hours a day; in-room medication supervision and distribution; assistance with dressing, grooming, bathing, etc.; individualized healthcare and services; therapy services for those who qualify; restaurant style dining with always available menu and many choices; private dining room for family and friends; weekly housekeeping; laundry services; utilities (water and electric); on-site beauty shop/barber shop; assisted spa with whirlpool bath and large walk-in shower; exercise area including an outdoor walking path; weekly shopping trips; social outings; entertainment and social activities; daily social enrichment programs; Wi-Fi; pet friendly; Daylight (senior day program); respite care (short-term stay); cable; land-line phone. Description: Bluff Creek Terrace has been a vital part of Columbia’s senior care continuum. Our intimate floor plan and person-centered care philosophy combine to create an intimate yet vibrant community where our residents and care partners create an extended family for each other. Come see why 97% of Bluff Creek Terrace residents and families would recommend us to others. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Boone Landing

573-443-2007 • 109 N Keene Street, Columbia, Mo. 65201 • boonelanding.com Pricing: $2,099 to $4,274 per month. Unit Sizes: 2BR, 2BA, 937 sq. ft.; 2BR, 2 BA, 975 sq. ft.; 1BR, 1BA, 755 sq. ft.; 1BR, 1BR, 542 sq. ft.; Studio, 1BA, 404 sq. ft. Amenities: All inclusive rent, including utilities, a mobile emergency response system, three chef-prepared meals per day, housekeeping, and transportation included in one rent payment per month. On site care agency that allows residents to age in place. Description: From the moment you arrive at Boone Landing, you will feel a welcoming sense of community. And before you know it, your fellow residents and staff will seem more like family than friends. That very special feeling of being right where you belong is what makes Boone Landing like nothing else. Welcome to Holiday. Welcome Home. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Candlelight Lodge Assisted Living Community

573-449-5287 • 1406 Business Loop 70 West, Columbia, Mo. 65202 • www.candlelightlodge.com Pricing: $3450-3750/month for assisted living; $3810-4500/month for special care dementia program Unit Sizes: historic room 224 sq. ft.; addition suite 300 sq. ft.; addition room 144 sq. ft. Amenities: Private room or suite includes private bathroom; three meals, daily snacks; transportation to medical appointments; weekly housekeeping and laundry services; assistance as needed; 24-hour certified nursing staff; medication administration and oversight; daily wellness and social activities; wellness monitoring and assessment; cable tv and basic utilities. Description: At Candlelight Lodge, our goal is to provide a caring family atmosphere where our residents receive the right blend of quality individualized assistance and independence. In addition to quality service, we provide a number of amenities to enjoy including a beautiful garden with walking path, living areas throughout the building, and social, wellness and recreational activities and events, and transportation. Come discover why Candlelight Lodge is the right assisted living community for you or your loved one. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Colony Pointe Assisted Living

573-234-1193 • 1510 Chapel Hill Road, Columbia, Mo. 65203 • americareusa.net Pricing: Semi-private $138 daily; studio w/bath $159 daily; small alcove w/bath $165 daily; large alcove w/bath $175 daily; 1 bedroom suite w/bath $186 Unit Sizes: Studio w/bath, small alcove w/bath, large alcove w/bath, 1 bedroom suite w/bath, semi-private w/bath Amenities: Private and semi-private accommodations with full private baths; secure environment; one level living in an intimate, family-like atmosphere; full-time licensed nurse available 24 hours a day; certified personnel on duty 24 hours a day; in-room medication supervision and distribution; assistance with dressing, grooming, bathing, etc.; individualized healthcare and services; therapy services for those who qualify; restaurant style dining with always available menu and many choices; private dining room for family and friends; weekly housekeeping laundry services; utilities (water and electric); on-site beauty shop/barber shop; assisted spa with whirlpool bath and large walk-in shower; exercise area; an outdoor walking path; weekly shopping trips; social outings; entertainment and social activities; daily social enrichment programs; Wi-Fi; pet friendly; Daylight (senior day program); respite care (short-term stay); cable; land-line phone; on-site beauty/barber shop. Description: When you have made the decision that assisted living is the best choice for you or someone you love, you’ll find a welcome home at Colony Pointe in Boone County near Boone Hospital and University Hospital in Columbia. All the help you need is right here, but you may not notice it right away. That’s part of the charm of Colony Pointe. We believe in being felt more than being seen, and in offering just the right touch for each individual. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

The Cottages of Hartmann Village Independent Living

660-882-9933 • 615 Rankin Mill Lane, Boonville, Mo. 65233 • americareusa.net Pricing: Patio Home $3,350 monthly; 2 Bedroom Cottage $ 2,300- $2600; 1 bedroom Cottage $2,200-2300 Unit Sizes: BA - Patio Home; 2 BR, 1 BA – Cottage; 1 BR, 1 BA - Cottage (coming in November) Amenities: Secure environment; fully equipped kitchens; washer and dryer in each unit; weekly housekeeping; one meal of your choice each day served in our dining room; restaurant style dining with always available menu and many choices; private dining room for family and friends; laundry services; utilities (water, electric and trash); on-site beauty shop/barber shop; entertainment and social activities; daily social enrichment programs; pet friendly; interior and exterior maintenance and lawn service; emergency call/intercom in each unit; scheduled transportation; concierge service; one level living; cable; land-line phone; Wi-Fi; additional meal availability as needed; additional housekeeping services as needed. Description: For this next season of life, consider The Cottages of Hartmann Village, an ideal place for those considering the move to a retirement community. Our independent living community in Boonville offers a setting where you can get to know your neighbors and be part of an active and vibrant community. Our helpful staff is here whenever you need assistance to make life easier. The Cottages of Hartmann Village puts everything you need within reach. We invite you to stop by and visit our community. We think you’ll like what you’ll see. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

The Cottages of Mill Creek Village Independent Living

573-416-2618 • 1990 W. Southampton Drive, Columbia, Mo. 65203 • americareusa.net Pricing: Patio Home $4,400 monthly; 2 Bedroom Cottage $ 3,000; 1 bedroom Cottage $2,400 Unit Sizes: BA - Patio Home; 2 BR, 1 BA – Cottage; 1 BR, 1 BA - Cottage Amenities: Secure environment; fully equipped kitchens with soft close drawers and granite counter tops; washer and dryer in each unit; heated and cooled bathroom floors; weekly housekeeping; one meal of your choice each day served in your private clubhouse or brought to your door; restaurant style dining with always available menu and many choices; private dining room for family and friends; laundry services; utilities (water, electric and trash); on-site beauty shop/barber shop; entertainment and social activities; daily social enrichment programs; pet friendly; interior and exterior maintenance and lawn service; emergency call/intercom in each unit; scheduled transportation; concierge service; one level living; cable; land-line phone; Wi-Fi; additional meal availability as needed; additional housekeeping services as needed. Description: For this next season of life, consider The Cottages of Mill Creek Village, an ideal place for those considering the move to a retirement community. Our independent living community in southwest Columbia offers a setting where you can get to know your neighbors and be part of an active and vibrant community. Our helpful staff is here whenever you need assistance to make life easier. The Cottages of Mill Creek Village puts everything you need within reach. We invite you to stop by and visit our community. We think you’ll like what you’ll see. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Gentry Estates

573-443-0437 • 4150 Bethel Street, Columbia, Mo. 65203 • fairwaymanagement.com Pricing: $520-634/month Unit Sizes: 2 BR - 950 sq. ft.; 1 BR - 750 sq. ft. Amenities: Apartments include all electric; full kitchen including: range and oven, refrigerator with ice maker, garbage disposal, dishwasher; ceiling fans; full size stackable washer and dryer in each unit. Community amenities include the community room with full kitchen; computer lab; library fitness room; billiards room; theatre multipurpose room; walking paths; outside patio with grilling area; resident controlled access; shuttle service. Description: Gentry Estates Phase II is now open •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Hartmann Village Assisted Living

660-882-9933 • 615 Rankin Mill Lane, Boonville, Mo. 65233 • americareusa.net Pricing: Private studio $131 daily; semi-private studio $94 daily; private alcove $150 daily; semi-private alcove $110 daily; private 1 BR $169 daily; Semi-private 1 BR $119 daily Unit Sizes: Semi-private apartments w/bath; studio w/bath; alcove w/bath; 1 BR w/bath Amenities: Private and semi-private accommodations with full private baths; secure environment; one level living in an intimate, family-like atmosphere; full-time licensed nurse, available 24 hours a day; certified personnel on duty 124 hours a day; in-room medication supervision and distribution; assistance with dressing, grooming, bathing, etc.; individualized healthcare and services; therapy services for those who qualify; restaurant style dining with always available menu and many choices; private dining room for family and friends; weekly housekeeping; laundry services; utilities (water and electric); on-site beauty shop/barber shop; assisted spa with whirlpool bath and large walk-in shower; exercise area; outdoor walking path; weekly shopping trips; social outings; entertainment and social activities; daily social enrichment programs; Wi-Fi; pet friendly; Daylight (senior day program); respite care (short-term stay); cable; land-line phone. Description: Hartmann Village offers person-centered assisted living in Boonville. Our assisted living community provides a combination of gracious accommodations, supportive services and healthcare. We meet the needs of seniors who may need a little help with daily activities such as bathing, dressing and medication monitoring. When you and your family feel as though “scheduled care” by family or a home health agency is no longer meeting your needs, Hartmann Village may be the right choice. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Lake George Assisted Living

573-442-0577 • 5000 E. Richland Rd., Columbia, Mo. 65201 • lifeatlakegeorge.com Pricing: $4,575 to $4,880 per month Amenities: Included in cost is all nursing care, laundry services, housekeeping services, meals and snacks, activities, five hours of transportation each month. Description: Lake George Assisted Living is a beautiful spot with exceptional care. We are a small, 10-bed facility. Our size enables us to give exceptional care to each individual. We adhere to the Eden Alternative philosophy incorporating nature, animals, plants and children to combat any sense of boredom or loneliness a resident might feel. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Lenoir Woods Senior Living Community

573-876-5800 • 3710 S. Lenoir St., Columbia, Mo. 65201 • lenoirwoods@lssliving.org Pricing: Varies Unit Sizes: Apartments range from 1BR to 3 BR, 2 BA Amenities: multiple dining options; housekeeping, maintenance; transportation; library; theatre; lounge, diverse social and educational events and activities; access to healthcare services. Wellness Center coming in early 2018 with a fitness center, indoor pool, art studio, health clinic and more. Description: One of the things that sets Lenoir Woods apart is our wide array of senior living options. As a Life Plan community, we offer multiple levels of service on one beautifully maintained campus. Our community includes independent living, assisted living, memory care assisted living, long-term care and short-stay rehabilitation. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Mill Creek Village Assisted Living

573-416-2618 • 1990 W. Southampton Drive, Columbia, Mo. 65203 • americareusa.net Pricing: Semi-private $138 daily; studio w/bath $159 daily; small alcove w/bath $165 daily; large alcove w/bath $175 daily; 1 bedroom suite w/bath $186 Unit Sizes: Studio w/bath, small alcove w/bath, large alcove w/bath, 1 bedroom suite w/bath, semi-private w/bath Amenities: Private and semi-private accommodations with full private baths; secure environment; one level living in an intimate, family-like atmosphere; full-time licensed nurse available 24 hours a day; certified personnel on duty 24 hours a day; in-room medication supervision and distribution; assistance with dressing, grooming, bathing, etc.; individualized healthcare and services; therapy services for those who qualify; restaurant style dining with always available menu and many choices; private dining room for family and friends; weekly housekeeping laundry services; utilities (water and electric); on-site beauty shop/barber shop; assisted spa with whirlpool bath and large walk-in shower; exercise area; an outdoor walking path; weekly shopping trips; social outings; entertainment and social activities; daily social enrichment programs; Wi-Fi; pet friendly; Daylight (senior day program); respite care (short-term stay); cable; land-line phone; on-site beauty/barber shop. movie theater. Description: When you have made the decision that assisted living is the best choice for you or someone you love, you’ll find a welcome home at Mill Creek Village in Boone County near Boone Hospital and University Hospital in Columbia. All the help you need is right here, but you may not notice it right away. That’s part of the charm of Mill Creek. We believe in being felt more than being seen, and in offering just the right touch for each individual. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Provision Living At Columbia

573-234-1091 • 2333 Chapel Hill Road, Columbia, Mo. 65203 • ColumbiaSeniorLiving.com Pricing: $5,000 plus/month Unit Sizes: Studio, 1 BA; 1 BR, 1 BA; 2 BR, 2 BA Amenities: Private apartment, 10 ft. tall, with kitchenette; utilities including basic cable and WiFi; medication management; assistance with personal care; robust social calendar with both in-house and outside options; restaurant style dining that includes three full chef prepared meals; all day café; access to fitness center; full service salon; massage room; media room/computers; library; lounges; game room; theater and more; access to on-site physical and occupational therapy through Legacy Rehabilitation; 24-hour nursing staff and emergency response system, weekly laundry services; daily light housekeeping; scheduled transportation to any personal and medical appointments; pets allowed; expanded cable; local and long distance telephone; assistance with daily personal care needs. Description: Provision Living takes a person-centered approach to every part of life in our premier assisted living community. Our beautiful, state-of-the-art Memory Care neighborhoods have been designed to offer the highest quality of life for people who are living with dementia. We combine first-class service with passionate, person-centered care to create a radiant lifestyle experience that enriches, inspires and supports each of our residents. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

South Hampton Place

573-874-3674 • 4700 Brandon Woods, Columbia, Mo. 65203 • visitsouthhamptonplace.com Pricing: Private $155 daily semi-private room; $186 daily private room; also accepts Medicare, Medicare and Managed Care Amenities: Each room has own bathroom; planned activities; meals and snacks; professional nursing care; laundry services; WiFi; cable, housekeeping services; personal care supplies; transportation; religious services; provided on site are podiatry, ophthalmology, psychiatry and mental health and physician services. Description: We offer short stay rehabilitation and long-term care. Palliative care and hospice services are available. Our residents enjoy a clean, cozy environment and can control their own temperature for their personal comfort. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

The Terrace Retirement Community

573-875-2538 • 1408 Business Loop 70 W., Columbia, Mo. 65202 • terraceretirement.com Pricing: $1,671 to $3,978 Unit Sizes: Studio, 365-444 sq. ft.; 1 BR, 1BA, 590-640 sq. ft.; 2 BR, 1 BA, 780 sq. ft.; 2 BR, 2 BA. 840-937 sq. ft. Amenities: Flexible meal plan; weekly housekeeping; scheduled transportation; all utilities except phone; 24-hour on site staff; storage maintenance services. Description: The Terrace Retirement Community is rich in diversity where individuals come from all walks of life. Our welcoming atmosphere will quickly make you feel at home. The Terrace is not a nursing home or a residential care facility. It is apartment living with services to enhance your lifestyle. We have all the amenities but more importantly, we have the kind of people you’d want in your life. Lifelong friends are made at the Terrace. For the staff, it’s much more than a job, it’s their second home and residents become friends and family.  The Terrace offers seniors a carefree way of life with friendliness, dignity and independence to make your own choices for making the most of your retirement years. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

The Village of Bedford Walk

573-303-7252 • 415 Bailey Drive, Columbia, Mo. 65203 • thevillageofbedfordwalk.com Pricing: $1,505 to $4,395 Unit Sizes: Apartment Homes: Studio, 680 sq. ft.; 1 BR, 1 BA, 850-960 sq. ft.; 1 BR, Den, 1.5 BA, 960 sq. ft.; 2 BR, 2 BA, 1037 sq. ft. Villa Homes: 1BR, Den, 1.5 BA, One-Car Garage, 1067 sq. ft.; 2 BR, 2 BA, One-Car Garage, 1550 sq. ft. Amenities: Monthly Rental Cost includes utilities, basic cable, Wi-Fi access and telephone services. Chef-prepared lunch, scheduled transportation for personal appointments, shuttle service, resort style amenities, concierge services and a variety of options for social, recreational and cultural activities. Description: Designed for active adults 55 and better, The Village of Bedford Walk offers a concierge lifestyle in a relaxed atmosphere. You will love the exquisite architecture and beautiful interior design of the spacious villas and apartment homes in this upscale community. From the comprehensive menu of resort style services and amenities to the dedicated professional staff, you’ll find that everything you need is right outside your door when you live at The Village of Bedford Walk.]]>
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Linkside At Old Hawthorne Focused On Those 55 Plus http://zimmerdemo.com/clients/sample/?p=9844 Mon, 30 Nov -0001 00:00:00 +0000 http://insidecolumbia.net/?p=9844 “People don’t have to move here. It’s a choice. It’s more about creating a lifestyle here,” says Bob Hurdle, owner and developer. And, it’s not all about golf. Although parts of Linkside border Old Hawthorne’s golf course, many of the residents of this neighborhood aren’t golfers. They’ve moved because they wanted to downsize to quality-built homes, and they didn’t want to spend their time mowing their lawns or shoveling snow. A major benefit of living at Linkside is that the landscape work and all snow removal are the responsibility of the homeowner’s association. If a bush should wither and die, it is replaced. If a snowflake falls, someone else worries about clearing the sidewalk. The heart of Linkside is the clubhouse, a spacious community building that is available for residents’ use 24 hours a day. Some people use the clubhouse for playing cards with neighbors; others use it for hosting events for family or friends. The clubhouse features a kitchen area and a spacious lounge including a pool table. For dining out or for other amenities, such as a fitness center, pool or golf, Linkside residents can always rely on the Club at Old Hawthorne. Although all property owners are required to become social members of the Club at Old Hawthorne – meaning they can dine there and use meeting areas – athletic memberships are optional. Linkside homes range from 1,400 square feet up to 3,000 square feet; from two bedrooms with two baths to four bedrooms with three baths; from one floor to two; either attached to other homes or detached. Unlike condominiums, homeowners own the lot that the house is located on. All homes are designed with open floorplans that place master bedrooms on the main level. When fully developed, Linkside will be a neighborhood of 72 worry-free homes. Seniors who live there now and in the years ahead can count on knowing the names of their neighbors as well as sharing in an easy-going lifestyle with them. Should they be travelers or have second homes, they can lock their doors behind them without worrying about upkeep while they are gone. ]]> 9844 0 0 0 Who’s In The Driver’s Seat? http://zimmerdemo.com/clients/sample/?p=9853 Mon, 30 Nov -0001 00:00:00 +0000 http://insidecolumbia.net/?p=9853 seniordrivingaaa.com http://www.aarp.org/auto/driver-safety/ https://www.car-fit.org http://www.nrsf.org/programs/senior-driving Remember Stanley Kowalski, the bicycle messenger free-wheeling his way around Chicago with the wind in his face and the world in his pocket? He says his biggest claim to fame was the day he got a $100 tip from Al Capone. He’s wrong. His biggest claim to fame was the day he was told he couldn’t drive anymore and lived to tell about it. William McDonald is an Emmy Award winning writer and published author who, for more than 30 years, specialized in emotional communication in the broadcast industry. For several more years, he was a caregiver and it was there that he met many of the old friends who inspired his stories. His book, “Ole Friends: Endless Love” can be found at Amazon.com.]]> 9853 0 0 0 http://zimmerdemo.com/clients/sample/?p=9863 Mon, 30 Nov -0001 00:00:00 +0000 http://insidecolumbia.net/?p=9863 Mature Living Festival “Vintage Not Antique” Friday, Oct. 13 9 a.m. to 2 p.m. 601 Business Loop 70 W. 573-874-1646 www.silcolumbia.org Event is FREE and open to the public

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How Can I Possibly Make More Time To See My Parents? http://zimmerdemo.com/clients/sample/?p=9865 Mon, 30 Nov -0001 00:00:00 +0000 http://insidecolumbia.net/?p=9865 My family and I see my parents for every major holiday, and we also visit a couple times throughout the year. Still, they complain. They think because we are less than an hour away we should see them more often and invite them to visit us. I’ve explained how busy we are with our jobs and our two kids and all their sports and activities. I want to see them more, but we just don’t have time. How can I make them understand? The truth is you have time; you just choose not to spend your time with them. Which is why they aren’t accepting your explanations. Your priorities will receive your time. And you set your priorities. Sports and school activities provide a lot of benefits to children, but a packed schedule also has some negatives. Is your children’s involvement in these activities a deliberate and acceptable priority for you? Or have you just fallen into this routine and never considered the ramifications (both good and bad) of your busy schedule? As I said, you set your own priorities. But they should be deliberately chosen with careful thought and consideration, not based on what others want or expect but on what is best for your family. And, when deciding your priorities, I urge you to remember that the relationship between grandparents and grandchildren is also beneficial – to all involved. Unless, of course, you have reasons to limit the time your children spend with your parents. Not all grandparents are capable of healthy relationships. If you have no objection besides a lack of time to visiting your parents, you might want to nudge spending time with them a little higher on your list of priorities. You may find that what your children gain from a closer relationship with their grandparents is more important than what they gain from a schedule packed with sports and activities. As parents, we are busy. Life moves at a quick pace, and we often feel like we can only do what we can do. But that doesn’t mean we don’t choose our priorities. We absolutely do. ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• Recently and suddenly, my brother moved to another state to live with a woman he met online, leaving his wife and two daughters behind. Our parents are gone, and I feel it is important that I remain an active part of my nieces’ lives. However, my sister-in-law is understandably hurt and questions my continuing, albeit strained, relationship with my brother. Do I need to cut my brother from my life so that I can support them? At the moment, your sister-in-law is simply reacting, I suspect. She discovered an enemy where she believed a lover to be. Now, she is busy determining who is actually a friend and who is not. Your continued relationship with your brother sets off her now very triggery alarm system. Most likely, as long as you respect her right to her feelings and avoid defending your brother’s choices (to her or your nieces), she will accept your continuing relationship with your brother. After all, her daughters may wish to have a continuing relationship with their father, if not today, then perhaps a few years in the future. She will have to tolerate some connections to him in her life. Can you help her with some of the everyday tasks that overwhelm a suddenly single mother? Can you help transport your nieces to their activities? Can you invite the girls for an overnight stay so she can have a few hours for herself? If she needs to move now that your brother is not helping with the bills, can you help her find a place and pack and unpack boxes? Basically, love your sister-in-law and nieces through your actions and leave your brother to mend his relationship with his daughters himself without your involvement. As your sister-in-law regains trust in herself, she will likely lose her fear of your relationship with your brother and appreciate an aunt who cares so much for her daughters.v Angel Donnette Robertson is not a professional counselor, but she has a lifelong appreciation for the beauty and complications of relationships. Have a relationship question for Angel? Contact her through her blog at www.angeldonnette.wordpress.com. She will select reader questions to answer, along with questions she finds, in upcoming issues of Inside Columbia’s Prime.]]> 9865 0 0 0 Planting Miracles http://zimmerdemo.com/clients/sample/?p=10181 Mon, 30 Nov -0001 00:00:00 +0000 https://insidecolumbia.net/?p=10181 Photos by Noppadol Paothong and L.G. Patterson Have you noticed more butterflies in Columbia this year? One reason might be Monica Lee and her husband, Noppadol Paothong (Nop). Four years ago Nop and Monica picked up some free milkweed seeds at Powder Valley Nature Center in St. Louis. With the help of their then 3-year-old daughter Evalyn, they planted them in their backyard without great expectations for the results. But almost as soon as the spindly plants came up, monarch eggs appeared on the leaves. “I’ve never seen Evalyn so excited,” Nop said. “She watched them every day.” Evalyn and her parents got close-up views of the life cycle of monarch butterflies, all carefully documented by Nop, wildlife photographer for the Missouri Department of Conservation (MDC). Last year Nop and Monica worked with MDC, the Missouri Prairie Foundation and Russell Elementary School to create an outdoor classroom that would attract butterflies and other pollinators. Together they planted more than 200 native plants. Nop also gives presentations at area schools to spread the buzz about pollinators. Nop grew up in an urban area of Thailand, but his grandmother lived in the country and he spent many happy visits immersed in the natural wonders of the lush, beautiful countryside. He fished, watched birds, studied insect life and grew passionate about his discoveries. “Some people thought I was crazy. I could spend hours trying to catch a fish this big,” he said, measuring about three inches with his fingers. He and Monica, a native of South Korea, met at North Idaho College in Coeur d’Alene in an English-intensive class in 1994. “Monica did much better than me,” he conceded. The couple married in 2003 and Nop landed a job as photographer for the Joplin Globe and later for the Springfield News-Leader. In the course of photographing ribbon cuttings and city council meetings, Nop also got exposed to the prairies of southwest Missouri and all their residents. He discovered the bizarre and beautiful mating dance of the prairie chicken. His photographs came to the attention of the Conservation Department and 12 years later led to his first book, “Save the Last Dance, a Story of North American Grassland Grouse,” published in 2012. [Best_Wordpress_Gallery id="144" gal_title="Nop Butterfly"]]]> 10181 0 0 0 Exposure http://zimmerdemo.com/clients/sample/?p=10203 Mon, 30 Nov -0001 00:00:00 +0000 https://insidecolumbia.net/?p=10203 Photo courtesy of L.G. Patterson Anand Prahlad, the director of creative writing at the University of Missouri–Columbia, is known for his engaging teaching style, work in folklore, mbira music and poetry. Recently, Prahlad diverged from art and academia with the publication of his memoir, “The Secret Life of a Black Aspie.” In the book, Prahlad reveals himself unabashedly; exposing his experiences as a black man with Asperger’s, gender differences and a unique life path. The memoir shares vivid images of Prahlad’s childhood, where he grew up as a descendant of slaves among descendants of slave owners. He exposes his direct and often painful experiences with desegregation and years of wandering in and out of higher education; first as a student and later as a professor. Prahlad’s trials are not hidden in the text. Clashes with the brutal outside world mark the pages alongside moments of inner turmoil. “I started having a lot of problems with filters breaking down,” says Prahlad. “I felt that writing about the things in the book would be ways to kind of deal with that.” What Prahlad did not know at the time, was that his work would tie into a diagnosis on the Autism Spectrum. “I wasn’t thinking that it would be something I would publish,” Prahlad says. “I just needed to write it.” Upon reading an early draft of the first chapter in 2010, Prahlad’s wife, Karen Pojmann, picked up on the hidden greater story. “Later, Karen read parts of what I was writing and thought it sounded like someone with autism. Karen encouraged me (strongly) to get tested.” Not only did testing on the spectrum in 2011 bring a great deal of clarity, a new motivation arose. “At that point I had more of a focus for writing it,” says Prahlad, “and more of a reason for writing it to share it. I am fortunate, I can write. I’m fortunate that I am in a position to get published, and talk about these things and people will listen to me in a way that they might not listen to someone in a different circumstance.” Interestingly, feedback leans heavily to the writing quality rather than the content. There is no question that the memoir is a beautiful work. It is easy to get lost in the eloquent turns of phrase, the poetic prose and the sensory descriptions. That said, Prahlad treasures responses that acknowledge not only his life story, but what his story means to the others. “When I read at the College Language Association Conference last year (which is a predominately black organization), the response was overwhelming,” Prahlad says. “I was really nervous because disability is still stigmatized in black communities.” Still, he opened his words and self to the public. “After I read I got a standing ovation that really blew me away. A lot of people later came up and expressed their appreciation for me being willing to be that open and vulnerable about my life.” After readings, Prahlad has experienced rewarding conversations with others who have disabilities or care for someone with a disability. At one reading, two individuals studying disabilities in African-American literature were excited to make a connection with Prahlad, as they were having difficulty finding anyone else who would talk about the topic. Prahlad hopes for a world in which individuals are celebrated for their differences, their individuality, their true selves. “My desire for people… is to get past preconceptions or assumptions about other people that are usually based on our own experiences, or our own way of thinking, or our own way of being in the world, to assume that other people have some different way of being in the world and be able to meet them on their own terms.” Perhaps Prahlad’s readers will finish his work equipped to do exactly that. To see the wonder of his life, beyond the traditional successes and revealed struggles. To see the beauty of his world. To strive to see the world beyond their self.]]> 10203 0 0 0 From Farm to Finery and Fun http://zimmerdemo.com/clients/sample/?p=10209 Mon, 30 Nov -0001 00:00:00 +0000 https://insidecolumbia.net/?p=10209 Photographs by Jennifer Roberts Crafting is trendy these days. Grandmas are not the only ones knitting sweaters. Yarn bombing is the new graffiti. Kids everywhere are learning to crochet cute little animals (amigurumi) and yarn comes in isles of colors. Local fiber artists Kate McKenzie and Kristin Frazier have a long history of crafting. Both utilize a plethora of materials, from silk to yak yarn. They also create fantastic and unique products. Kristin’s parents raise Jacobs, a variety of heirloom sheep known for unique horns. After shearing the sheep, the wool must be skirted (the process of removing unusable wool), washed and carded (combing the wool into usable fibers called rovings). From here, processing the wool can vary. Kristin often enjoys working with wool spun in its natural hues into fine lace-weight yarn. Kate, on the other hand, loves dying the wool in vibrant colors, which she uses for felting or spins into textured and multi-colored yarn.

RENEWS A SENSE OF WONDER

Kate credits her great aunt Elaine for introducing her to the world of crafting. “She was very crafty — in fact, she made most of my clothes until I was about 6,” Kate says. “When I was 7 or 8, she taught me to needlepoint, cross stitch and crochet. By 12 I was making my own clothes and could quilt.” With a solid foundation, Kate continued crafting in various ways until discovering her passion for needle felting. “I discovered needle felting when my daughter was in kindergarten at Lee Elementary,” Kate says. “Dr. Mehr put some wool and a needle in my hands and I was off and running. I started sculpting little animals, and it led to a Waldorf-style storytelling set of animals and habitat.” As her daughter has grown, Kate has widened her felting skills to create a wide variety of products, including lunch bags, purses, wall hangings and more whimsical play sets. Kate admires the practical side of wool. “It is naturally bacteria resistant, super insulating, wicks moisture and locks together into this amazing felt fabric that is nearly indestructible, yet sustainable,” she says. More so, she enjoys the fun side of her creative ventures. “Professionally, I’m a website developer/programmer for M.U. Extension, so I spend a lot of time working at a computer, making things that you can click or swipe, but not touch,” Kate says. “My creative endeavors are an antidote to computer time, satisfyingly tactile and tangible.” It is also a way for Kate to interact with her daughter and other youth as they enjoy her products or learn from her to make their own creations. Neighborhood kids are known to spend time working on their own creations under her kind and gentle tutelage. “Where I get the greatest joy is in watching kids play with the felted playsets and finger puppets that I’ve made," Kate says. "It renews my sense of wonder.”

FOR THE LOVE OF MATH AND THE JOY OF SHARING

With similar origins, Kristin began knitting as a young child, taught by both her mother and grandmother. “My family speaks craft,” she says. Kristin learned to spin when she was 14 at the Missouri State fair from a woman in the goat booth. “I sat down and within a half hour was producing yarn,” she says. “My parents generously decided to buy a spinning wheel, recognizing it was a talent that I had.” Kristin's level of intricacy and lace work is all self-taught, fueled by a love of math. “The thing that most people don’t understand about knitting is that it is based on numbers and patterns. Patterns are nothing but math,” she says. “You are talking increases, decreases and geometric angles. One of my favorite shawls to do is the pi shawl. It is completely based on the mathematics of pi for the number of increases so that you get a beautiful round shape.” Kristin’s love of numbers helps her to read the mathematics of a pattern with unique comfort. For Kristin, working with wool is a form of self-care. Her projects require focus, allowing the act of counting to fall into carefully knitted stitches, intricate patterns and designs. While the process of knitting is all for her, Kristin shares her creations as ways to show love. Her husband receives a hand knit sweater every other year, family and friends wear custom-sized knitted socks, and though her daughters phase in and out of “hand knit” appreciation, their upbringing has been filled with capes, shawls and two very special scrap-yarn blankets that the girls will treasure when they are ready to move out on their own. Not all creations have a planned destination. “I am a process knitter not a product knitter, I’m in it because I love the actual act of knitting,” Kristin says. Often, it is long after creation that she knows where a piece belongs. “A shawl will tell me where it belongs. I’ve never regretted packaging them up and sending them off.” There are some pieces Kristin will never part with, considering them heirloom investments. “I invested 350 hours of time and 3 years of planning in The Princess Shawl,” she says. Kristin does not sell her work, knowing that the market reflects neither the hours nor the expense of materials. Kate’s work can be found at www.facebook.com/makeplayart, where interested buyers can view a selection of her products. Those interested in learning more about Kristin's creations can follow her blog at www.greenwomancomesknocking.blogspot.com. For locals interested in developing their own fiber skills, Columbia supports two specialized yarn stores, True Blewe Yarns & More and Hillcreek Yarn Shoppe. Both locations host classes and gatherings for enthusiasts and beginners. Additional resources can be found at the Columbia Weavers and Spinners Guild — a vibrant community of local fiber artists who create a range of products from practical to purely artistic.  ]]>
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The Bridge http://zimmerdemo.com/clients/sample/?p=10229 Mon, 30 Nov -0001 00:00:00 +0000 https://insidecolumbia.net/?p=10229 And carving graffiti. Seriously, the inside of the bridge looks like a phone book. Names and numbers. Hearts and arrows and dates. The bridge doesn’t mind, since the carvings are superficial wounds in its skin, long since drained of blood. The structure seems content with its piercings and tattoos. These romantic engravings offer their own rhythm in three-word chapters, brief and to the point, because even a 130-year-old oak yields chips and cuts as grudgingly as granite. Halfway across the bridge, somebody removed one horizontal board so people could see out. From a distance, this narrow slit makes the span look like a wooden Bridge of Sighs, pulled like taffee to fit onto its banks. Now the old covered bridge is a bookmark in history with only a pair of modern purposes: beauty and picnics. Oh, and survival. The bridge can’t live without help. She no longer works for a living. She can’t fix herself. She relies on the kindness of strangers who will never visit her. She only survives because the state maintains her as a historic site. Through that narrow slit in the middle of the bridge I spied a family on a Sunday picnic on the grounds below, nearly within the span’s shadow. I stuck my arm out of the slit and waved. They waved, smiling their approval that the bridge, in its evolutionary journey, had sprouted a waving arm. I thought about joining the family picnic and accepting a fried chicken thigh, and a cold beer from the red cooler or a Coke from the blue one, and sitting at the picnic table while the kids throw a nerf football and the dog chases a frisbee, and learn about their homes and their families and find out if their grandfather carved their grandmother’s name in the bridge. Instead, I retracted my arm from this big wooden shell, and left them to their picnic peace, content in this connection to their past. After all, I was running late.]]> 10229 0 0 0 Love Sushi? You're in Luck http://zimmerdemo.com/clients/sample/?p=10233 Mon, 30 Nov -0001 00:00:00 +0000 https://insidecolumbia.net/?p=10233 Love Sushi has come to town, and with that, fans of Asian food can rejoice as they will want to add this cozy place to their ever-growing list of favorite locally owned restaurants. Located in Crossroads West Shopping Center at Broadway and Stadium Boulevard, Columbia’s newest sushi stop does not disappoint. Step inside to be greeted with the warm smiles of 25-year-old Jinho Eom and his team of friendly servers and sushi chefs. A casual atmosphere and superb food make Love Sushi a great addition to Columbia. Born in South Korea, Jinho followed his family to California at age 14, where his father learned the art of Japanese sushi, California-style. Eight years ago, his parents left the West Coast to open the first Love Sushi in Jefferson City. Having grown up in the family business, it was only natural that after graduating from Mizzou, Jinho would take charge of this new Columbia location. Being a Korean family, and with K-Pop (Korean pop music, which is all the rage in Japan) on the TV screens, Jinho insists this is a Japanese restaurant. Even so, his mother’s savory kimchi, a Korean staple, will find its way to your table nonetheless. Jinho’s uncle, Charles Eom (his American name) also is in the family business and brings his master skills to the new Columbia location, straight from California. Charles has been making sushi for 15 years and his experience comes through in both flavor and beauty. Sushi has gained mainstream popularity worldwide and Jinho explains, “Midwestern American sushi typically contains more rice than in California and Japan. We want to give our Columbia customers more ingredients in the roll, and less rice, for a truer Asian-style sushi roll.” And indeed they do, the rolls are packed with tasty Japanese goodness. When asked if just anyone can buy sushi-grade fish at the grocer, Jinho says, “Oh no, we get our fish from Chicago, California, New York, everywhere to make sure it is the best. Depending on which type of fish, we have a different supplier to make sure it is the best we can get for the restaurant.” Many Americans have yet to step foot in a sushi restaurant, asserting that raw fish is, forgive me, just not their cup of tea. To be fair, sushi itself quite often contains fully cooked shrimp, fried soft-shelled crab or cooked salmon with trimmings of avocado, cucumber, cream cheese and always, rice. Sashimi, on the other hand, is by definition, very fresh raw fish such as yellowfin tuna, salmon, and exotics like sea urchin and octopus. Whether you order a dish that contains raw fish or cooked is up to you, and either way, the flavor is fresh and the ingredients are healthy. As a customer of Love Sushi, enjoy the artistry that is a part of every sushi restaurant. It takes years to become a master sushi chef, and you’ll want to savor every bite of their expertise. If you know your way around Japanese and Korean cuisine, you’ll feel right at home, and if you don’t, the menu is expansive and full of photos for the novice diner. There is something for everyone, seafood, bbq ribs, bento boxes, pork cutlets and the beloved Bee Bim Bop. Bring the kids and they can even order the chicken teriyaki with french fries if they aren’t as adventurous as you’d hoped. Stop by for a casual lunch or dinner and let Jin and his family work their way into your culinary heart.

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Sushi Roll Tips for Beginners

• Choose seats at the bar and watch the sushi chefs at work. It is fascinating and will give you a better appreciation for both the food you’re about to eat and the art of preparing it. • Jinho recommends choosing three rolls for two people. A roll consists of 5–8 pieces. • Order a “Sexy Lady” or other flaming dish to spark a little excitement at your table. • Try a “Mizzou Tiger Roll” for a Columbia original, featuring spicy tuna and shrimp tempura. • If you’ve never eaten sashimi (raw fish), yellowfin tuna is a good bet — it’s sweet and creamy and most people enjoy it for their first sashimi experience. • Try a Japanese beer such as 100% Malt Kirin Ichiban, brewed in Tokyo. • Ask questions of your server and get to know the garnishes on your plate. The shaved daikon radish is refreshing, the carrot (beautifully carved in the shape of a Japanese cherry blossom) is sweet, and the wasabi will have you ordering another cold brew from the bar.  ]]>
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Pumpkin Cinnamon Rolls http://zimmerdemo.com/clients/sample/?p=10241 Mon, 30 Nov -0001 00:00:00 +0000 https://insidecolumbia.net/?p=10241 Directions: Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 teaspoon of the sugar, and 1⁄4 cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add the flour and salt. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from the mixer, cover with plastic wrap, and set aside in a warm place. Let the dough rise for 1 1⁄2–2 hours, until it has doubled in size. Meanwhile, make the filling: Combine the pumpkin, sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt and cloves in a large bowl; stir to combine. Stir in the maple syrup. Set filling aside. Punch the dough down and turn it out onto a heavily floured surface. Gently knead the dough until it’s no longer sticky, adding more flour as necessary, about 1 minute. Using a floured rolling pin, roll the dough into a 10” x 10” square. In a small bowl, beat the cream cheese with a rubber spatula until it’s smooth and spreadable. Spread the cream cheese evenly over the dough square; then fold square into thirds as you would fold a letter to fit it into an envelope. Take the open ends of the resulting rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll into a 10” x 20” rectangle. Turn the dough so that the short sides are parallel to you. Drizzle the reserved filling over the dough, leaving a 1” border at the edge farthest away from you. Lightly press the filling into the dough. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, trim off the ends; cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up and evenly spaced from one another, into a buttered 9” x 13” light-colored metal baking pan. Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.) Heat oven to 375°. Uncover the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.) Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes. Transfer the pan of cinnamon rolls to a cooling rack. Let cool for 5 minutes while you make the Cream Cheese Glaze. Combine cream cheese, powdered sugar, butter and vanilla in medium bowl. Using electric mixer, beat until smooth. Dip the tines of a fork into the glaze and drizzle all over the rolls. Serve immediately.]]> 10241 0 0 0 Inner Beauty http://zimmerdemo.com/clients/sample/?p=10247 Mon, 30 Nov -0001 00:00:00 +0000 https://insidecolumbia.net/?p=10247 Dough Pizza dough is pretty easy to make. If you are intimidated by making dough, you can go to just about any pizza place and buy some pre-made and proofed dough. If you want to try and make it, it only takes a few minutes to measure the ingredients, a little mixing, an hour for proofing… and during this time you can go work on something else. Then you can roll the dough into balls, flatten with a rolling pin or your hand to about a 10-inch to 12-inch circle, fill and bake. [Best_Wordpress_Gallery id="145" gal_title="Brook Oct 2017 Dough"] Fill You can come up with just about any filling combination you want. The classics are great, but your new combination might be better. Most items fare better in the calzone if they have been pre-cooked. If you want to use a sauce, make sure that it has been drained through a strainer or most of the moisture has been cooked away. If you have time, cool the ingredients down as well, this helps them not make the dough too soggy. Stuff Once you have the dough made, rolled and filling ready, it is time to stuff. Place your filling on the bottom half of the circle leaving about an inch around the bottom edge. Pull the top half of the dough over the filling. Fold small sections of about an inch, and crimp the dough with your fingers to hold it together. Brush the top of the calzone with melted butter, dust lightly with parmesan, cut a few small slits on the top to help the steam release. If needed, put a small amount of fine cornmeal or flour under the calzone to help prevent sticking. [Best_Wordpress_Gallery id="146" gal_title="Brook Oct 2017 Filling"] Bake An oven with a pizza stone works best, but is not mandatory. A sheet tray or cookie sheet will work fine. If using a stone, preheat oven with stone in it for about 30 minutes at 450, if no stone, 15 to 20 minutes should be sufficient. Just before baking the calzone, dust the cooking surface slightly with cornmeal or flour to help prevent the calzone from sticking. [Best_Wordpress_Gallery id="147" gal_title="Brook Oct 2017 Bake"] ]]> 10247 0 0 0 Fall Time. Beer Time. http://zimmerdemo.com/clients/sample/?p=10253 Mon, 30 Nov -0001 00:00:00 +0000 https://insidecolumbia.net/?p=10253 Hofbrau’s Oktoberfest. Not a traditional “marzen” in that it’s not an amber lager. Here, you take the original Hofbrau helles lager, and just add a bit more body and considerably more alcohol: 6%-plus Alcohol By Volume (ABV), and you have something that’s going to pack a surprising punch. I’m not saying be scared of the beer, but it’s going to be a similar golden color to its lighter counterpart and to the naked eye be just as appealing for mass consumption. Either way, the bigger character of this beer makes it an absolute no-brainer as a pairing for heartier tailgate foods like brats and potato salad. Yes, you’ll most likely want to drink this beer out of a mug. Ayinger Oktoberfest-Marzen might be the best “marzen” style beer on the planet. If the amber versions of these fall lagers are your style, then please, Dear God, get your hands on this. This beer is just sweet enough, just bitter enough, just dry enough, finishes just clean enough, and has just enough of a kiss of alcohol to make sure every swig is more than well rounded. It gives you a bit more of that substantial body and subtle sweetness you want as the weather gets cooler, but stays surprisingly drinkable. I once read a beer review that described a malty beer like this as “juicy”, but had no idea what the author was talking about until I came across this beer. I’m being completely serious in that this is a beer you’ll want to sip on all day while hanging out at a tailgate or while having a lazy weekend on your couch. We can discuss the ins and the outs of pumpkin beers in the craft beer realm at another time. As of right now? Schlafly’s Pumpkin Ale, in my humble opinion, is the best pumpkin beer on the market for some time. So many of these seasonal specialties fall into the “too malty and sweet” or the “wayyyyy too much spice” category that can turn people off. Schlafly’s, on the other hand, has always been the most balanced take of this style on the market. They crank up the alcohol (8% ABV) with the use of a really, almost chewy, substantial malt bill, but add just enough spice to give it a touch of bitterness and avoid something that’s too sweet. The end result is something that hits on what everyone thinks are the appropriate “notes” for a pumpkin beer, but it also stays really drinkable and approachable. Prost!]]> 10253 0 0 0 Fall Into Soup Season http://zimmerdemo.com/clients/sample/?p=10256 Mon, 30 Nov -0001 00:00:00 +0000 https://insidecolumbia.net/?p=10256 Start with: A: A head of cauliflower, 1 medium onion, 2-3 cloves garlic – OR – B: 5 peeled beets, 5-8 peeled carrots, 1 medium onion – OR – C: 1 large peeled and seeded butternut squash, 3-5 peeled potatoes, 1 onion – OR – D: Any combo of above plus celery, leeks, red peppers, or turnips if you’d like to add a bit of sweetness. Slice your onions and cut up your veggies into big bite size pieces. Cut beets a bit smaller than the rest. Cook the vegetables: After coating generously with olive oil, salt, pepper and fresh thyme, place on a cookie sheet or in a roasting pan. You want enough veggies to fill a pan nicely. Roast until tender at 400 degrees, about 30 to 45 minutes. Don’t forget to walk outside, then walk back inside to enjoy the smells of good food in your kitchen! Puree: Place tender vegetables, half at a time if necessary, into blender, and add 1 or 2 cups of vegetable or chicken stock and blend until smooth. Place mixture in Dutch oven on stovetop. Repeat as needed until all vegetables are pureed. Finish: A: Stir in as much heavy cream (if any) that you like for a creamy soup. I like a cup — it makes it creamy without adding too many calories per serving. – OR – B: Add salt and pepper to taste. – OR – C: Add a dash of Tabasco or Frank’s Hot Sauce. – OR – D: Pick a topping: fresh goat cheese crumbles, sour cream, grated cheddar and chives or freshly chopped parsley. – OR – E: All of the above! Have extra? Better yet, make a big batch to stash the leftovers in the freezer until cold and flu season. These soups are packed with immune system boosting anti-oxidants. Few things are a bigger blessing than already-made homemade soup in the freezer when your family is fighting the flu. The moral of this soup adventure story — don’t let complicated soup recipes get you down, soup is easy and can be made with whatever you like to grow in your garden, and your personal kitchen creations don’t have to contain a dozen ingredients. The key is not over-thinking it and trust your instincts (and your nose). Taste as you go, keep notes and add to this list of combinations according to your family’s favorite vegetables. There are very few mistakes to be made in soup-making if you enjoy the variety of flavors that come out of our Missouri gardens.]]> 10256 0 0 0 Puppy Love http://zimmerdemo.com/clients/sample/?p=10270 Mon, 30 Nov -0001 00:00:00 +0000 https://insidecolumbia.net/?p=10270 The bride and groom took turns reciting the vows they wrote together, ending simultaneously with “I do.” The couple exited joyously with their (perfectly behaved) dogs to the tune of Elvis’s “Can’t Help Falling in Love with You,” a song that reminded Brad of his late grandmother. When the bride and groom entered the reception in the Katy Ballroom at The Broadway Hotel, the groomsmen swept them off their feet in a congratulatory bearhug. The room was decorated with ivory table linens and centerpieces similar to the bride’s bouquet, set atop wood slices with floating candle votives. A heavy hors d’oeuvre buffet greeted guests at the entrance, and a bar, dance floor and DJ occupied the main room. Cupcakes made of pound cake and chocolate cake provided a festive, simple dessert. Speeches from their family and friends made a lasting impression on the wedding couple. “My brother made a speech that had everyone crying and laughing simultaneously,” Dot said. “My mother, a writer, wrote a cute little ditty that made everyone smile. Brad’s mother couldn’t make her speech due to tears of joy. The overwhelming presence of family and friends was exactly what we wanted. It was absolutely perfect.” The couple honeymooned in Kauai, Hawaii, for 10 days, what Dot called a “trip of a lifetime,” before returning to their home in Columbia where Dot is a registered nurse and Brad works in landscaping and carpentry, as well as canine obedience training. Dot is the daughter of Peg Gill and the late Brian Gill of Columbia. Brad is the son of Scott Johnson of Bexley, Ohio and Lisa Johnson of Berea, Kentucky.]]> 10270 0 0 0 Goin' to the Chapel http://zimmerdemo.com/clients/sample/?p=10295 Mon, 30 Nov -0001 00:00:00 +0000 https://insidecolumbia.net/?p=10295 Sidney Neate and James R. Jordan III, were married on June 17, at RT Lodge in Maryville, Tennessee. Sidney graduated from Hickman High School in 2004. She earned her undergraduate degree in communication from the University of Missouri in 2008, and her MBA from William Woods University in 2016. Jim graduated from Oak Ridge High School in Oak Ridge, Tennessee in 1993. He received his undergraduate degree in business from Auburn University in 1997, and his MBA from the University of Tennessee in 2007. The couple met in Nashville when both were traveling on business. They struck up a conversation and found they shared many things in common, including a similar sense of humor and love of fishing. In fact, the couple packed their fly rods and spent 10 magical days honeymooning in Bora Bora. The bride’s parents are Debbie Neate of Columbia and William Buckner Neate Jr. of Clinton. The groom’s parents are Eve and James Jordan of Norris, Tennessee. Sidney is a vice president commercial relationship manager with SunTrust Banks in Knoxville, Tennessee. Jim is a senior medical device representative with Zoll in Boston, Massachusetts. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• Teresa White and Anthony Bowne, both of Moberly, are excited to announce their nuptuals. The couple met in 2014 and got engaged in 2016. A small private ceremony was held on Saturday, Sept. 9, at the Christian Church in Sturgeon — Anthony’s hometown and the location of several Bowne weddings over the generations. The ceremony was officiated by LeeAnn Camey of Springfield. A reception for friends and family was held that evening at the Moberly Municipal Auditorium. The couple had friends and family travel to the wedding from all over Missouri, including Teresa’s hometown of Willard, near Springfield. The newlyweds honeymooned in Hawaii shortly following the wedding and continue to reside in Moberly with Anthony’s two beautiful daughters, Laney and Paige, and their two dogs, Pretzel and Tito. Teresa works at MFA Oil in Columbia. Anthony works for the Moberly Police Department. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• Whitney Reys and Brad Hedlund were married June 30, at the Bellagio Hotel in Las Vegas, Nevada. The wedding was attended and celebrated by more than 100 family and friends. The couple met in 2009 on a cruise during their senior year at Purdue University. They continued to date while Whitney earned her masters degree at Baylor University. In fact, her masters’ thesis focused on research associated with long-distance relationships. After graduation, Whitney took a job at InsightGlobal in Chicago. Brad also took a job in Chicago at PWC and they continued to date, becoming engaged during a baseball game in St. Louis in 2016. Whitney wanted a wedding dress that was simple but elegant. She chose a chantilly lace gown with a deep v-neck. Her maid of honor was Sara Ginsburg, also a Rock Bridge High School graduate. Other Columbia guests included Pat and Rex Waid, Sarah and Ben Loeb, and Kim and Keith Hickey. The reception was held in two ballrooms at the Bellagio. Following a plated dinner featuring turf and surf, music was provided by Generation Band. After the wedding, Whitney and Brad honeymooned in South Korea and Japan. They continue to live in Chicago. Whitney is the daughter of Barbara and Robert Reys of Columbia. Brad’s parents are Julia and Ken Hedlund of Indianapolis, Indiana. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• Teresa Adams and Terry March were married on July 17 at Maroon Bells in Aspen, Colorado. Teresa is a 1981 graduate of Blue Springs High School. She earned her undergraduate degree from William Woods College in 1984, and her graduate degree in early childhood education from the University of Missouri in 2005. Terry graduated from Hickman High School in 1985, and from Linn State Technical College in 1987. The couple met in late summer of 2014 when Teresa’s air conditioner quit working and she called March Heating and Cooling. Terry was the one who made the service call. The repairs required several visits, and the two became friends. They had their first date at Flat Branch a few months later. Teresa’s two children served as her honor attendants, while her “fur” children were the flower girls. Terry had two long-time friends stand up with him, and his “fur” child was the Best Dog. The couple plans a January honeymoon at Sandals Grand Antigua. The bride is the daughter of Diana and Frank Adams of Bevier. The groom is the son of Marian and Randall March of Columbia. Teresa is a retired elementary school teacher. Terry is self-employed with March Heating and Cooling.]]> 10295 0 0 0 “The Lyons” http://zimmerdemo.com/clients/sample/2017/08/01/the-lyons/ Tue, 01 Aug 2017 16:24:22 +0000 http://insidecolumbia.net/?p=9350 9350 0 0 0 Rocheport’s Meriwether Café & Bike Shop http://zimmerdemo.com/clients/sample/2017/08/01/rocheports-meriwether-cafe-bike-shop/ Tue, 01 Aug 2017 16:20:09 +0000 http://insidecolumbia.net/?p=9362 Such scares and stresses are par for the course when opening a new eatery, but the Vairs have had more than their fair share of trials in the journey from raising a trailside restaurant from the dead to creating one of the most exciting new culinary experiences in the mid-Missouri area. Anyone who has biked by the Katy trailhead in Rocheport knows the space where Meriwether now resides. This site was previously known as Trailside Café, a restaurant and bike rental business that was the first merchant to open along the Katy Trail in the mid-1980s. While Trailside Café was once a happening spot, in recent years the property lay mostly dormant. When it went up for auction earlier this year, the Vairs saw an opportunity to turn the space into something new and fresh. “Whitney and I moved here in 2014 to belong to a small community that would be an idyllic setting to begin our family,” says Brandon. “We have had such an amazing response from the people of Rocheport and that just increases the pleasure it gives us to open this business in a place that we care for so much.” “Idyllic” is the operative word and it is exactly what comes to mind when sitting outside of Meriwether, enjoying a breakfast plate and sipping on a dark roasted Fretboard Coffee while watching bikes roll by on the trail. My first meal there consisted of a pair of Boatright Farms eggs prepared sunny-side-up, Show-Me Farms bacon and house-made bread, perfectly baked by Whitney. But the true champion of this meal was the not-so-traditional Patatas Bravas — Spanish-style fried potato tossed in garlic and tomato sauce, topped with Creme Fraiche and chives. The way in which Meriwether blends tradition with an eye to the future is indicative of Brandon and Whitney’s culinary backgrounds. Brandon has been working in the food industry since he was 14. In 2007, he worked closely with his family to launch Bleu Restaurant and Wine Bar in downtown Columbia. “I performed every position from dishwasher to kitchen manager and every front of the house position from server to bar manager,” says Brandon. “Having such a diverse experience within a small business that I helped build has been invaluable to informing our new adventure in Rocheport.” There is little doubt that part of what makes the Vairs’ approach so successful is their synergistic approach to working together. The two met one day when Whitney stopped by Bleu to fill out an application. The restaurant had not yet opened and Brandon proceeded to give his future wife a tour of what would be. “His passion for the place was infectious and I immediately began filling out the application in the lobby of the Tiger Hotel,” says Whitney. “He kept checking in on me and we ended up talking for almost 2 hours. I never finished the application and he never finished his shift. We walked through downtown getting to know each other and he asked me out the following evening. We haven’t been apart for two days in a row since!” The two of them worked together at Bleu for almost 3 years. Whitney worked as pastry chef and Brandon was kitchen manager. It was through that experience that they were able to find a workflow that would lay the foundation for their new culinary adventure in Rocheport. Whitney would tell you that it is their different approaches that make things work. “We are very different in our approach to creativity,” she says. “But our styles are very complimentary. I am very stylistic and freewheeling, where Brandon is a bit more analytical in his management style.” While the Vairs have no doubt seen tribulations while working at Bleu, nothing could have prepared them for the process of remodeling Trailside Café into a restaurant worthy of their vision. What was initially envisioned as a simple remodel turned into a long winding journey of completely rebuilding the interior space. While the tasks were arduous, the Vairs never lost their plucky optimism. “It has been an unimaginable thrill to have a clean slate to work with. Our vision for the space and what we wanted it to represent was in no way recognizable in the building we walked into,” says Whitney. “We are so grateful for the opportunity to revitalize one of the Katy Trail and Rocheport’s most recognizable institutions.” Another definitive aspect of Meriwether’s operations is their fleet of brand new rental bikes. A row of brightly colored Marin Stinson STs line the bike racks outside the shop, waiting patiently to get some trail dust on them. Aside from regular trail bikes, Meriwether also has some unique options from kids’ John Deere tricycles to 21-speed mountain bikes for young adults. There are also tandems (bicycles built for two), trikes (three wheel recumbents) and quads (side-by-side recumbents). The Vairs are always looking for new, eccentric bikes to appeal to everyone. They promise more additions to the fleet as they learn what people would like to see. Fittingly, the café is named for Meriwether Lewis, whose famed expedition with William Clark in the early 1800s made its way through Rocheport. This history is very much engrained in the identity of the town itself and Brandon wished to further establish the connection with his restaurant’s namesake. “Their names grace the streets of town and even some barn cats we know of,” he says. With an ear to the past and eyes toward the future, the Vairs have embarked on an expedition all of their own. Though it has already had twists and turns, Brandon and Whitney’s epic journey has really only just begun. Like Lewis and Clark before them, Whitney and Brandon have the best possible travel companion in each other to help them down this exciting path.]]> 9362 0 0 0 A Perfect Wine http://zimmerdemo.com/clients/sample/2017/08/07/a-perfect-wine/ Mon, 07 Aug 2017 16:44:09 +0000 http://insidecolumbia.net/?p=9368 9368 0 0 0 Just the Basics http://zimmerdemo.com/clients/sample/2017/08/07/just-the-basics/ Mon, 07 Aug 2017 16:43:36 +0000 http://insidecolumbia.net/?p=9375 Potato Do you want the final texture of your potato salad chunky, smoothed or diced? There is a reason that russet potatoes are used for mashed potatoes. When russet potatoes cook, the flesh of the potato does not hold its structure. It breaks down quickly into crumbly small pieces, eventually becoming smooth. Russets work well if you want a smooth potato salad with very few chunks. Red or new potatoes hold their structure. They can be cooked fully and hold a diced or wedge shape. If you are pressed for time, try cooking your red potatoes whole and smashing them with a spoon or a stand mixer when you are ready to make the salad. The result is a chunky salad without the extra time honing your knife skills. [Best_Wordpress_Gallery id="108" gal_title="Potato Salad-1"] Texture and Seasoning The potatoes need some contrast; on their own they can be a bit mushy and bland. Adding vegetables can create great texture and color. You can use green onions, celery, pepper, relish, bacon, hard cooked egg, jicama or even carrots, vinegar or mustard. The combinations are endless. Take your favorite components of other potato salads and try incorporating them into this recipe one ingredient at a time to see what you like. [Best_Wordpress_Gallery id="109" gal_title="Potato Salad-2"] Dressing Potatoes are porous; they will absorb seasoning quickly and become bland. The last thing you want to do is only season the outside and then have the flavor completely change three or four hours later. Word to the wise: Dress and season the salad when it is hot, the mayonnaise and seasoning will get sucked into the potato as it cools. You also don’t taste seasoning as well in cold foods. Once the salad has cooled, taste and season again if needed. [Best_Wordpress_Gallery id="111" gal_title="Potato Salad-3"]  ]]> 9375 0 0 0 Meteors, Moths and "Mechs" http://zimmerdemo.com/clients/sample/2017/08/07/meteors-moths-mechs/ Mon, 07 Aug 2017 16:40:45 +0000 http://insidecolumbia.net/?p=9388 9388 0 0 0 "Beeing" Loved and Fêted http://zimmerdemo.com/clients/sample/2017/08/01/beeing-loved/ Tue, 01 Aug 2017 16:22:39 +0000 http://insidecolumbia.net/?p=9393 9393 0 0 0 Score the Winning Point in a High Stakes Game http://zimmerdemo.com/clients/sample/2017/08/15/score-the-winning-point-in-a-high-stakes-game/ Tue, 15 Aug 2017 14:53:34 +0000 http://insidecolumbia.net/?p=9404 On February 19, 2017, the Missouri women’s basketball team was up against sixth-ranked South Carolina to clinch a spot among the SEC’s top four. The teams were evenly matched, trading leads throughout the game. With 1:24 left in the game, the score was tied 58-58. South Carolina got two free throws, but Sophie grabbed an offensive rebound and tied the game at 60-60 with 35 seconds left to play. South Carolina had the ball, but teammate Leanna Doty took a crucial charge, which gave the ball back to the Tigers with 23 seconds remaining. Sophie drove inside from the left wing and blasted the ball into the basket to knock off South Carolina in the final seconds of the game. “That moment was pretty surreal,” Sophie said. “I honestly can’t remember what was going through my head.” But when she watches the video, she gets goosebumps. “We knew going into the game that we could win, but it was going to be tough.” Almost 8,000 fans were in the stands when she scored the winning points. “It would have been a total different experience if we didn’t have that amount of people in the stands. At the final horn, everyone went crazy.” It was a celebratory frenzy. “I have never experienced that before in all of my career,” said Sophie. “Shout out to our team, our program and our fans. I mean that was just such an awesome environment and our team didn’t waver at all. Just to have that feeling afterwards and just our whole bench coming was something I will never forget.” Women’s basketball coach Robin Pingeton had special words for Sophie: “She is mature beyond her years on the court for her to be doing what she does. I think the calmi ng feeling that she gets coming from her teammates helps, too. You have to acknowledge what a special player Sophie is. She is such a hard guard because she is physical and strong, she can post and she can create off the bounce. She can shoot the three, too. One of the best traits about Sophie is that she is one of the most unselfish players that you could ever want to have on your team. She’s got great court vision and she is not afraid to make that extra pass so she really does a little bit of everything. We knew we were getting a special player coming in. I think she will always credit her teammates and it is truly a great team effort.” Sophie is carrying on a Tiger tradition. Her dad, Jim Cunningham, played football for Mizzou; her mom, Paula, ran track and field; sister Lindsey also plays basketball for Mizzou, following in the footsteps of their aunt; and both her uncle and grandfather played football for the Tigers.]]> 9404 0 0 0 Survive a Plane Crash http://zimmerdemo.com/clients/sample/2017/08/15/survive-plane-crash/ Tue, 15 Aug 2017 14:55:13 +0000 http://insidecolumbia.net/?p=9430 EMTs arrived about 20 minutes after the crash, alerted by the farmer who had watched the plane go down. They thought John’s lungs had collapsed and “darted” him to let air out of the chest cavity so the lungs could expand — standard treatment for collapsed lungs — but his lungs hadn’t collapsed. Luckily for John, the dart missed. Otherwise, it could have killed him, he said. Chalk up another “things went right” — the navigation stick that went through the roof of his mouth missed his brain stem by a little more than an inch. After numerous surgeries to repair his upper palate, jaw, knee and ankle, John is getting better day by day. He walks with a limp, but at least he can walk. He got back into the cockpit for a flight last October. He still runs his aviation and brokerage business, and owns and manages 160 apartments in Jefferson City. A final surgery scheduled for next December will remove the hardware in his leg, but the titanium plates in his face will stay. Looking back, John calls the experience “very freeing.” “We get so busy just chasing the things around us, taking life for granted,” he said. Instead, he starts each day grateful to be alive.]]> 9430 0 0 0 Drive a Bigfoot Truck http://zimmerdemo.com/clients/sample/2017/08/15/drive-bigfoot-truck/ Tue, 15 Aug 2017 14:54:50 +0000 http://insidecolumbia.net/?p=9436   Gene drove a variety of trucks for Bigfoot from 1987 to 1994 and 1997 to 2000. He and his wife, Susan, traveled all over the country, and Gene appeared in three movies: “Roadhouse”, “Police Academy 6” and “Tango & Cash”. He worked on the crew, performed stunts and acted as an extra in the film “Roadhouse”. It made a long-lasting impression on them. “We had access to the Warner Bros. lot, and we got to know some of the actors real well. It was just kind of a homey feel,” Gene said. “Plus, we got to see parts of this beautiful country we never would have seen before.” Driving a monster truck is intimidating at first, Gene said, but pretty soon it’s like second nature. It requires dexterity, especially in tight spaces. But flying over obstacles and driving on top of cars as their windows break and the body collapses under your wheels? That’s all in a day’s work. The best part, says Gene, is pleasing the fans. “It’s a fantastic feeling,” he said. “They’re in a happy place. They can forget their problems and all the turmoil in the world just by seeing the unexpected sight of cars being crushed. I think it’s related to road rage, you know, the feeling you get when you’re stuck in traffic and you just wish you could drive right on top of the cars in front of you?” Fans sometimes grabbed pieces of the crushed cars for him to autograph. In 2015, Gene was selected by fellow drivers to be inducted into the International Monster Truck Hall of Fame in Auburn, Indiana. It was a rewarding culmination to a career he loved. Now he is a sheet metal worker in Local 36, working for Industrial Enterprises. But he’s found another way to apply what he learned as a BigFoot driver: he travels throughout the county making D.A.R.E. presentations to fifth through eighth graders. “I tell them, ‘Never give up on your dreams.’ I grew up in Tuscumbia, Missouri, population 256, but I was able to follow my dreams and have a fantastic career.”]]> 9436 0 0 0 Drive in a demolition derby http://zimmerdemo.com/clients/sample/2017/08/15/drive-demolition-derby/ Tue, 15 Aug 2017 14:54:46 +0000 http://insidecolumbia.net/?p=9440 She applies what she’s learned from building cars to the racetrack. “There are points on cars you know are vulnerable, so you try to aim for them. Take out their wheels, batteries, fuel lines, axles, anything to disable them all the while hoping your drive shaft doesn’t come out. Sometimes it’s skill and knowledge, sometimes it’s just luck.” For Leslie, the attraction of racing is innate. “As soon as I hear an engine start, my adrenaline is going,” she said. She was 13 when she first experienced the thrill of high speed, clocking in at 117 miles per hour in a Twister speedboat with a 350 cc engine. Her daring-do was notorious on the race circuit. When she flipped sideways in her first mud run, a competitor asked, “You’re not afraid of anything, are you?” She’s seen bad crashes — fatalities, even — and now, at age 48 and after many injuries, she puts safety first, “while still having fun,” she’s quick to add. Leslie knows having loved ones in danger is the scariest part of racing. She remembers seeing her father get hit in a race and wondering whether he would come out alive. She’s helping her granddaughter and a niece and nephew get into racing, and she enjoys participating in charity races. She paid tribute to her dad, who recently died of cancer, by racing a Derby Car for Cancer that featured survivors and loved ones lost to cancer. The money she raised through sponsorships went to the cancer fund of the Eagles Auxiliary. Leslie has worked as a hairdresser and bus driver, and though she often wins money at races, it gets plowed right back into her hobby. “I don’t care if I win. I just love to race.”]]> 9440 0 0 0 Best of Columbia: Favorite People 2017 http://zimmerdemo.com/clients/sample/2017/08/07/boc-people-2017/ Mon, 07 Aug 2017 16:42:55 +0000 http://insidecolumbia.net/?p=9447 Say Hello to Columbia’s Favorite People. We tallied nearly 20,000 reader votes and are pleased to present the winners in the people category of our 2017 Best of Columbia contest. Congratulations to all! Looking for a specific category?  Best Athlete, Best Author, Best Bartender, Best Cashier, Best Chief, Best Chiropractor, Best College Coach, Best Dentist/Orthodontist, Best Dog Groomer, Best Elected Official, Best Entrepreneur, Best Firefighter, Best Group Fitness Instructor, Best Hair Stylist, Best House Cleaner, Best Landscaper, Best Life/Business Coach, Best Make-up Artist, Best Manicurist, Best Massage Therapist, Best Mentor, Best Personal Trainer, Best Photographer, Best Police Officer, Best Principal, Best Radio Personality, Best Radio Team, Best Receptionist, Best Repair Service Worker, Best Sales Associate, Best Solo Instrumentalist, Best Tattoo Artist, Best Taxi Driver, Best Teacher, Best Theatrical Performer, Best Tutor, Best TV News Anchor, Best TV Sporscaster, Best TV Weathercaster, Best Uber Driver, Best Veterinarian, Best Visual Artist, Best Volunteer, Best Waiter/Waitress, Best Wedding Planner, Best Yoga Instructor, Best Youth Sports Coach   [caption id="attachment_9464" align="aligncenter" width="800"] (Pictured from left to right) Anne Churchill, Ed Hanson, Amanda Barnes, Wally Pfeffer, Scotty Cox, Michele Spry, Laura McHugh, Nollie Moore, Jordan Parshall, Monty Murphy, Steve Voss, Amy Eultgen, Elizabeth Schulte, Trent Custard, Amy Hemeyer, Adam Wells-Morgan, Ming Hsieh, Chase Patton, Melissa Kinkade, Trevor (KCMQ), Britney Williamson and Shags (KCMQ.)[/caption]  

Best Athlete

Gold: J’den Cox  (Olympic medalist in wrestling) Silver: Sophie Cunningham (University of Missouri basketball player) Bronze: Michael Porter, Jr. (University of Missouri basketball player) back to top

 

Best Author

Gold: Jordan Parshall (“Nice Buns: Ways to Say I Love You”) Silver: Jill Orr (“The Good Byline,” An Exercise in Narcissism blog) Bronze: Laura McHugh (“The Weight of Blood,” “Arrowood”) back to top

 

Best Bartender

Gold: Josh Bowles (Logboat) Silver: Katie Mericle (Tropical Liquers) Bronze: Britney Garrido (Las Margaritas) back to top

 

Best Cashier

Gold: Matt Duncan (HyVee) Silver: Issac Paisley (Gerbes) Bronze: Tom Olinski (Schnucks) back to top

 

Best Chef

Gold: Scott Cleeton (CC’s City Broiler) Silver: Patrick Hawkins (CoMo Smoke and Fire) Bronze: Adam Wells-Morgan (FlyOver) back to top

 

Best Chiropractor

Gold: Amanda Owens (Tiger Family Chiropractic) Silver: Monique White (Columbia Chiropractors) Bronze: Curt Kippenberger (Focus on Health Chiropractic) back to top

  [caption id="attachment_9465" align="aligncenter" width="800"] (Pictured from left to right) Anne Churchill, Ed Hanson, Amanda Barnes, Wally Pfeffer, Scotty Cox, and Michele Spry[/caption]

Best College Coach

Gold: Gary Pinkel (former University of Missouri football coach) Silver: Robin Pingeton (University of Missouri women’s basketball coach) Bronze: Brian Smith (University of Missouri wrestling coach) back to top

 

Best Dentist/Orthodontist

Gold: Chase Patton (Willett & Patton DDS) Silver: Steven Taylor (Central Missouri Orthodontics) Bronze: Andrew Hamilton (Andrew Hamilton DDS) back to top

 

Best Dog Groomer

Gold: Denise Wallace (Lizzi & Rocco’s) Silver: Ashley Nichols (All Dogs and Cats) Bronze: Stephene Wilhite (Treats Unleashed) back to top

 

Best Elected Official

Gold: Caleb Rowden (Missouri State Senate) Silver: Claire McCaskill (United States Senate) Bronze: Eric Greitens (Missouri Governor) back to top

 

Best Entrepreneur

Gold: Tyson Hunt (Logboat Brewing Company) Silver: Adam Guy (Brasserie French Steakhouse, Upper Crust Bakery, Cherry Hill Event Center, The Champagne Ballroom) Bronze: Rebecca Miller (Peggy Jean’s Pies) back to top

 

Best Firefighter

Gold: Gale Blomenkamp Silver: Danny Spry Bronze: Marc Wright back to top

 

Best Group Fitness Instructor

Gold: Kelly Adams (Columbia Strength and Conditioning) Silver: Steffanee Richardson (Lindsey Stinson Personal Training) Bronze: Amanda Barnes (Be By Barnes) back to top

[caption id="attachment_9463" align="aligncenter" width="800"] Matt Duncan, Jill Orr, Steven Taylor, Cosmo (Y107,) Rebecca Miller and Abbie Cook[/caption]  

Best Hair Stylist

Gold: Melissa Kinkade (The Clip Joint) Silver: Paige George-Loesch (A Show of Hands) Bronze: Amy Hemeyer (Regeneration Salon & Spa) back to top

 

Best House Cleaner

Gold: Ashley Robertson (Mother and Daughter Cleaning Service) Silver: Toni Calhoun (Fairy Godmother) Bronze: Dawn Sands (For the Love of Cleaning) back to top

 

Best Landscaper

Gold: Tim Rost (Rost Landscaping) Silver: Josh Woodward (Woodward Lawn Care) Bronze: Steven Voss (Voss Land & Tree) back to top

 

Best Life/Business Coach

Gold: Rachael Sparks (Inner Spark Counseling) Silver: Kim Becking (Looking Forward to Living Life) Bronze: Adam Sachs (Adam Sachs Coaching) back to top

 

Best Make-Up Artist

Gold: Melissa Kinkade (The Clip Joint) Silver: Alana Harper (Alana Harper Esthetics) Bronze: Colissa Nole (Salon Nefisa) back to top

 

Best Manicurist

Gold: Ming Hsieh (Polished) Silver: Abbie Cook Bronze: Bobbi Wood (Varsity Nails) back to top

 

Best Massage Therapist

Gold: Leslie Edwards (Riversong Spa & Salon) Silver: Jamie Meyer (Massage Envy) Bronze: Allison Sower (CoMo Massage) back to top

  [caption id="attachment_9459" align="aligncenter" width="800"] Rachael Sparks, Gale Blomenkamp, Tia Stamper, Adam Guy, Billie Stock, Adam Sachs and Ashley Cooper[/caption]

Best Mentor

Gold: Dan Scotten (Central Missouri Food Bank) Silver: Nollie Moore (Columbia College) Bronze: Chuck Worstell (The Foundation for Higher Good) back to top

 

Best Personal Trainer

Gold: Ericka Hill (Wilson’s Total Fitness) Silver: Amanda Barnes (Be By Barnes) Bronze: Lindsey Stinson (Lindsey Stinson Personal Training) back to top

 

Best Photographer

Gold: Casey Buckman (Casey Buckman Photography) Silver: Scott Schaefer (Schaefer Photography) Bronze: Billie Stock (Billie Stock Photography) back to top

 

Best Police Officer

Gold: Corey Bowden Silver: Keisha Edwards Bronze: Candy Cornman back to top

 

Best Principal

Gold: Eric Johnson (Hickman High School) Silver: Jennifer Ruckstadt (Rock Bridge High School) Bronze: Elaine Hassemer (Our Lady of Lourdes Interparish School) back to top

 

Best Radio Personality

Gold: Cosmo (Y107) Silver: Scotty Cox (Clear 99) Bronze: Aric Bremer (Clear 99) back to top

 

Best Radio Team

Gold: Scotty and Cara (Clear 99) Silver: Cosmo, Jax and Jaime (Y107) Bronze: Shags and Trevor (KCMQ) back to top

  [caption id="attachment_9457" align="aligncenter" width="800"] Lindsey Stinson, Steffanee Richardson, Paige George-Loesch, Stephene Wilhite, Tawny Baker, Michele Curry and Ruth Acuff[/caption]  

Best Receptionist

Gold: Liz Schulte (Veterans United Home Loans) Silver: Jordan West Bronze: Tia Stamper (Veterans United Home Loans) back to top

 

Best Repair Service Worker

Gold: Ross Mutrux (Mutrux Automotive) Silver: Brice Cottle (Automotive Specialist) Bronze: Rob Hall back to top

 

Best Sales Associate

Gold: Tawny Baker (Treats Unleashed) Silver: Brooke Berkey (Central Bank of Boone County) Bronze: Trent Custard (Columbia Honda) back to top

 

Best Solo Instrumentalist

Gold: Tom Andes Silver: Ruth Acuff (Harp player) Bronze: Travis McFarlane back to top

 

Best Tattoo Artist

Gold: Roxanne (Living Canvas Tattoo) Silver: Gabe Garcia (Iron Tiger Tattoo) Bronze: Fonzie (Living Canvas Tattoo) back to top

 

Best Taxi Driver

Gold: Terry Nickerson Silver: Michael “Big Mike” Bush Bronze: Samuel Bojanski back to top

 

Best Teacher

Gold: Molly Lyman (Ridgeway Elementary, Hickman Cheerleading) Silver: Brittany Williamson (Hallsville High School) Bronze: Amy Gundy (Our Lady of Lourdes Interparish School) back to top

[caption id="attachment_9461" align="aligncenter" width="800"] Ross Mutrux, Leslie Edwards, Jax (Y107) and Ashley Nichols[/caption]  

Best Theatrical Performer

Gold: Michele Curry (“The Little Mermaid,” “Mary Poppins,” Development Director at Columbia Entertainment Company) Silver: Ed Hanson (Talking Horse Art Director, “A Man of No Importance,” “Sinatra Supper Club”) Bronze: Adam Brietzke (“Macbeth,” “Mothers and Sons,” “Violet,” stage fight and stunt coordinator) back to top

 

Best Tutor

Gold: Katy McNeil Silver: Megan Gabel Bronze: Ene-Kaja Chippendale back to top

 

Best TV News Anchor

Gold: Sharon Ray (KMIZ) Silver: Angie Bailey (KOMU) Bronze: Jim Riek (KOMU) back to top

 

Best TV Sportscaster

Gold: Chris Gervino (KOMU) Silver: Austin Kim (KMIZ) Bronze: Rod Smith (KRCG) back to top

 

Best TV Weathercaster

Gold: Sharon Ray (KMIZ) Silver: Kenton Gewecke (KOMU) Bronze: Tori Stepanek (KOMU) back to top

 

Best Uber Driver

Gold: Lauren Smith Silver: Aaron Fox Bronze: Jared Smoot back to top

 

Best Veterinarian

Gold: Greg Chapman (Noah’s Ark Animal Hospital) Silver: Beth Hussey (Horton Animal Hospital) Bronze: Candace Stormer (Rolling Hills Veterinary Hospital) back to top

[caption id="attachment_9460" align="aligncenter" width="800"] Erika Hill, Danny Spry Jr., Britney Garrido, Eric Johnson[/caption]  

Best Visual Artist

Gold: Monty Murphy (Paint the Town) Silver: Ashley Cooper (Cooper Cat Customs) Bronze: Brittany Williamson (Outside the Line Studio) back to top

 

Best Volunteer

Gold: Michele Spry (Unchained Melodies Dog Rescue) Silver: Cindy Mutrux Bronze: Wally Pfeffer back to top

 

Best Waiter/Waitress

Gold: Angela Sampson (Murry’s) Silver: Cassie Carnes (G&D Pizzaria) Bronze: Taylor Brundage (Ernie’s) back to top

 

Best Wedding Planner

Gold: Anne Churchill (AnnaBelle Events) Silver: Natalie Imhoff (The Bridal Solution) Bronze: Tina Patel back to top

 

Best Yoga Instructor

Gold: Ericka Hill (Wilson’s Total Fitness) Silver: Brandy Bremer (Sumits Hot Yoga) Bronze: Amy Eultgen (Wilson’s Total Fitness) back to top

 

Best Youth Sports Coach

Gold: Justin Conyers (Battle High School) Silver: Kelly Eagle (Eagle Elite Cheerleading) Bronze: Adam Booth (Tamashi Futbol) back to top

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Darkow Draws http://zimmerdemo.com/clients/sample/2017/08/02/darkow-draws/ Wed, 02 Aug 2017 14:01:07 +0000 http://insidecolumbia.net/?p=9527 ]]> 9527 0 0 0 Looking Back At Boone County http://zimmerdemo.com/clients/sample/2017/08/11/looking-back-boone-county-2/ Fri, 11 Aug 2017 15:06:41 +0000 http://insidecolumbia.net/?p=9594 For this month’s contest, answer one of the questions above on the Boone County Historical Facebook page or the Prime Facebook page or email us at prime@insidecolumbia.net to submit your guess. What do you win? Bragging rights, of course, and the chance to have your response listed in the next issue.  

Last Month’s Answer:

In our July issue of Prime, we asked readers to name the first performance after the reopening of the Maplewood Barn in 2012. The photo to the right is of Dr. Frank Nifong's Barn at the Maplewood Farm. It is the same barn that was later repurposed for a new community theatre in 1973. The framework of this barn burned to the ground in 2010. It was rebuilt with community support and opened in 2012, along with more modern and useful amenities, such as restrooms and plumbing. For the first production at the rebuilt Maplewood Barn, the theatre chose “Fiddler on the Roof.”  

If you have memories or recollections of buildings in either of these two photos, email us at prime@insidecolumbia.net.

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The Un-Retired Retirees http://zimmerdemo.com/clients/sample/2017/08/11/un-retired-retirees/ Fri, 11 Aug 2017 15:17:42 +0000 http://insidecolumbia.net/?p=9599 Photos by L.G. Patterson On top of the papers stacked semi-neatly on MU Director Emeritus of Admissions and Registrar Gary Smith’s desk at his office in the General Services Building lies a columnar schedule sheet, filled out by hand. “I’m on campus every day anywhere from three to five hours,” he says. “I’m with a lot of people, and it’s different people every day,” though, this week, Monday was open, so he worked in the yard at home and watered all of her flowers, he says as he points in his wife Carol’s direction. But Gary rather enjoys being busy. Wednesdays always start with coffee with friends, then this week, lunch with two former financial aid colleagues and a Kiwanis golf tournament meeting. Thursday is a meeting with MU Athletic Director Jim Sterk, a Boone County Historical Society meeting and a standing lunch appointment with a friend the first Thursday of each month. Friday morning is golf if the weather holds out, and drinks with another colleague at 4 o’clock. “I don’t think I have anything on Saturday right now,” he says with a smile. “…yet.” Carol Smith says her husband is the most “un-retired retired person” she knows. Indeed, his desk has the trappings of a busy man. Come August, 17 years will have passed since Gary officially retired as the director of admissions and registrar for MU, but he insists he never really retired, just has more flexibility in his schedule. “You do things on your schedule,” he says, with an emphasis on the “your.” “It’s easier to say, ‘No, I’m not going to do that anymore,’ or ‘No, I’m not going to do that today.’ Before I always felt an obligation. It doesn’t bother me near as much today to say no.” While that may be so, his schedule suggests he doesn’t say it much. CALLING COMO HOME Born in Mankato, Kan., Gary met and married Carol in St. Joseph, Mo. where they both grew up. But having lived the last 50 years in Columbia, he says, qualifies them as “almost” natives. Season ticket holders since they arrived in Columbia in 1967, they share a passion for Mizzou football and basketball and are looking forward to what the next season holds, especially basketball. The Smiths also have an affinity for helping others. After he retired, Gary says, volunteering was important. His simultaneous 30-year career at the university, 35-year career as an officer in the Air Force and Air National Guard, retiring as a colonel, and 30 years in the American Association of Collegiate Registrars and Admissions Officers, culminating in the presidency of that national association, left little time for it. He also served on the board of trustees of the American Testing Program (ACT) for more than 10 years. The grass didn’t grow under his feet, though. Not long after he retired, he agreed to head the Columbia Area United Way for a short time and later the University of Missouri Flagship Council. His list of volunteer opportunities began to grow: Boone County Historical Society, Mid-Missouri Alzheimer’s Association, Osher Lifelong Learning Institute, MU Friends of the Libraries, University Club, Mexico Military Academy, Mid-Missouri Military Officers Association, Thompson Autism Center and Missouri State Senior Games, among others. Today, he still sits on the boards of the Great Rivers Boy Scout Council, the MU Retirees Association, University of Missouri Flagship Council and Mid-Missouri Military Officers Association of America, and on the executive committee of the Boone County Historical Society. Plus, he teaches one Honors College class in the fall. For Carol, volunteer efforts are important as well. A charter member of the Assistance League of Mid-Missouri, she works in its Upscale Resale shop and volunteers with the Hazel Ebert King’s Daughters Circle; Chapter JJ, P.E.O. Sisterhood; and Our Lady of Lourdes Catholic Church. In the summer, however, her passion is her garden. OPPOSITES ATTRACT With all they share in common, there exists a symbiotic flip side to their relationship. Gary is typically gone before Carol gets up. Rising at 5:30-6 a.m., he heads to the Activity and Recreation Center (ARC) five days out of seven to exercise. “He’s done it all of his life,” Carol says. “It’s why I don’t get up, because he gets up and does all these exercises. Sit ups … push ups … wears me out.” Sometimes, mornings also find Gary watering the aforementioned garden before Carol stirs. Lythrum, knockout roses, canna, black and blue salvia, sun coleus, black-eyed Susans, evening primrose, Persian shield, azalea, pink fountain gaura and hibiscus are among the beauties she beckons each fall to come back in the spring, either voluntarily or via greenhouse flat. In addition, Carol confesses, their “teamwork” works well indoors. “I never cook. I tried to learn when we first got married, and I had some big downfalls,” she says. “He told me to get out of the kitchen, and I never went back.” Carol does have a knack for baking and dessert, though. She smiles. His best dish? A baked chicken recipe they got from a woman they knew many years ago. It has a sweetness to it and is served with rice. Ironically, it’s “Mrs. Flowers’ recipe. That’s my specialty,” he says. She was a real person, not a moniker for Carol’s green thumb. EVER THE TEACHER Of all of the organizations with which Gary volunteers, the ones supporting education on some level seem to dominate his time and fuel his passion. “I enjoyed going to school. To me, grade school and high school were always fun,” he says. “So I think maybe it was just a natural gravitation to end up being a teacher for a few years, then a high school principal for a few years, and then [to the University of Missouri to] do a doctorate and away I went.” Gary spends half of July with the Hagan Scholarship Foundation, assisting with the scholarship recipient workshops. The foundation has been an important project to him since he became involved some eight years ago. For him, part of this particular endeavor includes helping the students in the areas of financial and academic success. “I was a good student. I could’ve been better. School was too easy for me, and I never was pushed very hard in high school,” he says with a shrug. “Made the first year in college a little harder.” Not so surprising, that is the top piece of advice he has for students: Treat your education like a full-time job — 8-5, Monday through Friday — and be particular about involvement opportunities you accept. If his schedule is any indication, learning how to not waste time is a lesson Gary Smith learned well.]]> 9599 0 0 0 2 http://www.provisionliving.com/dr-hart-un-retired-retiree/ 0 0 Estate Planning http://zimmerdemo.com/clients/sample/2017/08/11/estate-planning/ Fri, 11 Aug 2017 15:24:20 +0000 http://insidecolumbia.net/?p=9605 Why Do I Need an Estate Plan? Estate planning is really planning for two scenarios. First, who has financial and medical decision-making authority for you while you are alive, but possibly incapacitated. Second, upon death, your estate plan will determine who is to receive a life’s worth of assets and personal belongings. Planning for what happens if you lose your mental or physical capabilities is not as commonly discussed, but is invaluable planning. These situations can arise for anyone, age 18 to 100. A person can become incapacitated at any age and by a variety of causes, such as from a car accident, illness or advanced age. You want to ensure that if you lose the ability to take care of managing your finances or making your own health care decisions, you determine who does this for you. This is usually done by using two separate documents, a General Durable Power of Attorney and a Health Care Declaration and Durable Power of Attorney for Healthcare. The General Durable Power of Attorney will name a trusted individual, such as a spouse or adult child, to make sure your day-to-day financial matters are taken care of. This includes things like paying bills and filing taxes. The Health Care Declaration and Durable Power of Attorney for Healthcare addresses three areas – your instructions regarding end of life decision making; naming an agent to make health care decisions on your behalf during incapacity; and allowing access to your protected healthcare information. Not having these documents in place may mean that family members may have to go to court to obtain access to financial accounts or make medical decisions on your behalf. Planning for what happens at death is more commonly known. There are two main goals clients want to accomplish with this planning: making sure your property goes where you want, and avoiding probate. Probate is the court process of making sure that the property owned solely by a deceased individual and without any designated beneficiary gets to the rightful heirs. Most people want to avoid probate for numerous reasons, mainly because it is costly, time consuming, and public record. Avoiding probate can be accomplished with trust planning or non-probate transfers on individual assets – both of which are backed up with a Will to catch forgotten assets. Each of these mechanisms has positives and negatives and will vary as to what is appropriate for each individual situation.

I Have My Estate Plan … Now What?

If you already have an estate plan in place, there are a few pitfalls to avoid to ensure the plan remains effective. First, if the estate plan includes a trust, make sure it is funded. Funding a trust is the process of titling assets in the name of the trust or updating beneficiary designations appropriately so that the trust becomes the asset owner at the appropriate time. Without properly funding the trust, any attempt to fully avoid probate will likely fail and other lifetime benefits of trust planning are lost. A second common pitfall is that once the estate plan is prepared, it gets filed away and either never reviewed, or reviewed too late – such as when the person lacks the capacity to make changes. As individuals, lives and families evolve over time and estate plans need to reflect these changes. Who you would like making financial and health care decisions on your behalf may be different today than 15 years ago. Additionally, laws change, and there are several instances where plans can now be simplified. So what do you need to do? The best practice is to review your estate plan every few years or after any major life event for you or anyone named as a beneficiary or agent in your documents. If it has been more than a few years since your documents were created, it would be appropriate to meet with an attorney to make sure that your plan is still in line with both your wishes and the current laws. By taking these steps, you can ensure your estate plan is up-to-date, effective and will help your family navigate these difficult times that will inevitably arise. Helen Cripps, Mike Sukup and Jason Simmons are attorneys with Cripps & Simmons law firm in Columbia. Combined they have more than 40 years of experience in the estate planning field.]]>
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How Can I Encourage My Spouse To Get Up And Get Going During Vacation? http://zimmerdemo.com/clients/sample/2017/08/11/can-encourage-spouse-get-get-going-vacation/ Fri, 11 Aug 2017 15:28:08 +0000 http://insidecolumbia.net/?p=9608 A couple months ago, I started dating a man I met at a local coffee shop. The problem is my family and friends do not really like him, especially my daughters. Everyone thinks I am too accepting of his behavior because I haven’t dated much since my divorce last year. But they do not know this man like I do. They tell me he is moody and easily angered. They fuss when I have to cancel plans because he needs me. But I understand that he is a sensitive soul who just needs someone to love him. Why won’t they give him a chance? Your family and friends could be overprotective, trying to prevent you from suffering any hurt. And your daughters may not be ready to accept another man in your life who isn’t their father. Those are possibilities, which will require you to set and maintain the boundary that they respect you and accept your choices. But another possibility is they may see your new man through eyes not blinded by all the addictive emotions of a new relationship. Our past experiences do not absolve our responsibility for present behavior. Each of us has suffered loss and pain and betrayal. But we define who we are by how we react to those hurts and struggles. So, if he is actually moody and easily angered, he is showing you who he is. He won’t change, at least not as long as he can find others who are willing to accept his behavior. You can spend the rest of your life “understanding” him and “loving” him. And he can spend the rest of his life as a sullen, angry man who needs you so much that you are often forced to sacrifice time with your family, including time with your daughters. He may have great potential. But you cannot date the potential. You can only date the reality. So is he actually who your friends and family see? If he is, then do not expect him to change. First, love and understanding do not force change; he will have to make a choice. Second, expecting him to change to fit your ideal is unfair and disrespectful to him. You have to accept him as he is, not as you think he can be. ____________________________________________________________________________   I am a morning person, my husband is not. In a few weeks, we are leaving on vacation, just the two of us for the first time in years. But I remember our last vacation, and I know I will want to have an early start every morning, so that we can see and do all the things we might want to see and do, while he will want to stay in bed and relax, resisting any hint of a schedule. How do we avoid killing each other while on our romantic vacation? The same way you avoid killing each other at home: compromise. First, are you more interested in some sites and activities than he is? If so, could you choose one or two mornings to experience those on your own? Then you will not miss those attractions, and he can enjoy a few mornings to sleep late. And, sometimes, even on a romantic vacation, couples can use an hour of separation here and there. On other days, perhaps you can still start a little earlier than him. Could you visit the gym while he relaxes in bed? Or can you bring breakfast back to the room, so that he can have a few extra minutes? Then the two of you can start your planned activities, perhaps a little later than you may want and a little earlier than he prefers. If you compromise a few mornings of early starts, will he sacrifice a few mornings of late sleep and join you in some early morning excursions? Most importantly, enjoy each other, laugh with each other, appreciate each other. You may miss a site or excursion, but the vacation shouldn’t really be about where you go. It’s about whom you are with.     Angel Donnette Robertson is not a professional counselor, but she has a lifelong appreciation for the beauty and complications of relationships. Have a relationship question for Angel? Contact her through her blog at www.angeldonnette.wordpress.com. She will select reader questions to answer, along with questions she finds, in upcoming issues of Inside Columbia’s Prime.]]> 9608 0 0 0 Women On The Move http://zimmerdemo.com/clients/sample/2017/08/11/women-on-the-move/ Fri, 11 Aug 2017 15:32:23 +0000 http://insidecolumbia.net/?p=9610 William McDonald is an Emmy Award winning writer and published author who, for more than 30 years, specialized in emotional communication in the broadcast industry. For several more years, he was a caregiver and it was there that he met many of the old friends who inspired his stories. His book, “Ole Friends: Endless Love” can be found at Amazon.com.]]> 9610 0 0 0 Richard & Margaret Hart Create Sanctuaries http://zimmerdemo.com/clients/sample/2017/08/11/richard-margaret-hart-create-sanctuaries/ Fri, 11 Aug 2017 16:48:19 +0000 http://insidecolumbia.net/?p=9613 Photos by L.G. Patterson After 86 years of experiencing life, most of those spent as a Ph.D. entomologist, Richard has developed an extensive understanding of monarch butterflies and a commitment to making a place for them in the world. At an age when most people are content to let others tackle serious problems and projects, he is developing a monarch butterfly sanctuary garden and nature area at Provision Living in Columbia, where he lives with his wife, Margaret. It’s important work. Monarchs are running out of habitat, and as a result, their numbers are dwindling. Today, there are 80 percent fewer monarchs than there were in the 1990s, according to Monarch conservation groups. Although monarch butterflies drink nectar from a variety of wildflowers, they will only lay their eggs on milkweed plants, and monarch caterpillars can only survive by eating milkweed leaves. The modern world, with its pesticides and parking lots, has become an inhospitable place for butterflies. So, is Richard developing the monarch butterfly sanctuary because of his devotion to this beautiful insect and the environment? Certainly, that figures into his motivation, but his involvement with monarchs is also part of a longtime hobby he shared with Margaret. For the past decade, until their move last year to Provision Living, the couple shared an enjoyment of butterflies, raising monarchs through their entire lifecycle: from eggs to caterpillars to chrysalis, until they emerged as colorful adults. Once the butterflies unfolded their wings, they would set them free to continue their species’ incredible 2,500-mile migration from Mexico to Canada and back. For the sake of butterflies, they turned their Columbia backyard into a feasting area for monarchs by planting and cultivating about 300 milkweed plants. Margaret, who had a keen ability to spot monarch eggs, nudged Richard toward raising the butterflies. “What we found in our backyard was that when a storm came it killed almost all the caterpillars. Margaret would sigh, then she’d get out her rearing box and go out and pick them off. Of every 10 that we raised from eggs, Margaret found nine of them,” Richard says as he smiles at the memory. The family memories that Richard shares are good ones, of the days before Margaret had been diagnosed with Alzheimer’s and before the disease had changed both their lives. As the disease progressed, she lost the ability to take care of herself. Just as the butterflies need a sanctuary to survive, Margaret needs the sheltered world she and Richard now live in at Provision Living in Columbia. For the past year and a half, the couple has lived in a studio apartment in the memory care section of this assisted living community. On some days, when his back problems flare up, Richard walks with stooped shoulders. Even so, there’s something youthful and eager about his demeanor. Maybe it’s the ease with which he smiles or the quiet intelligence behind his gaze. Despite his physical discomfort and his wife’s limitations, he maintains a cheerful attitude. Approaching his ninth decade, he is articulate and thoughtful – committed to his wife’s care and comfort as well as to the development of the monarch butterfly sanctuary. “It’s a project that Dr. Hart has orchestrated,” says Denise Falco, community resources manager at Provision Living. (She prefers using his formal title, in deference to the doctorate he earned at the University of Missouri – Columbia.) “He’s the one who brought this project to life with his love and passion. He’s an amazing man.” Butterflies aren’t the only beneficiaries of Richard’s work. “He’s got the memory care residents and some of their family members involved,” Falco says. “They’ve potted the milkweed plants in the patio garden. This fall, they’ll dig them up and transplant them to the butterfly sanctuary. In spring 2018, we’ll actually see milkweed flowers.” Richard might not possess the secret of staying vital and energetic for more than 86 years, but he certainly embodies it. “At this stage of life your goal is to be happy each day,” he says. It’s a goal he works to achieve for himself and Margaret. In the quiet moments at Provision Living, Richard maintains and publishes a blog, http://residentialcarefortwo.blogspot.com/. One of his blog entries explains what’s behind his remarkable capacity to adapt to difficult circumstances. In the entry, he considers the difficulties another man is having with the changes that Alzheimer’s has brought to his own wife. “He must stop relating his wife’s behavior to past behavior. He needs to attend to what will make her a happy day, today and tomorrow. She is who she is today. And that is hard to accept, if you are continuing to compare now with the past or what might have been. It can promote grieving each day rather than enjoying each day or part of day. He must also find things to occupy his own mind and physical needs so that he can continue to share an apartment with his wife.” Raised on a family farm in Iowa, Richard tempers his keen observation of nature with a religious reverence for life on Earth. He retired about 27 years ago from Northwest Missouri University State, where he taught a generation of students about insects and the environment. Throughout much of his retirement, he did occasional consulting and continued work on software he developed for improving the scoring of multiple-choice tests. Most of Richard’s and Margaret’s years in Columbia were spent in good health. They enjoyed a pleasant retirement, traveled a bit, made trips to see their three grown children, their six grandchildren and their two great-grandchildren. But Margaret’s Alzheimer’s disease kept progressing. Until a few years ago, Richard relied on a home health agency to provide the care Margaret needed to stay at their home. Eventually, he came to the realization that if something happened to him, he would be unable to care for Margaret. He researched his options, analyzed the pluses and minuses of various assisted living centers, compared those on a spreadsheet, then decided on Provision Living at Columbia. “Here, in memory care, it’s really a family, like having all your aunts and uncles,” Richard says. “We’ll just say there’s 20 kids in this family.” Unlike the other studio apartments in the memory care section, Richard’s and Margaret’s houses an office area with a computer for Richard’s use. He blogs fairly regularly about a wide range of topics and conducts Internet research on his main interests, entomology and educational testing. From his office chair, Richard can look out the ground-floor window and keep an eye on the small raised-bed flower garden that he is tending. The garden features bright yellow marigolds and six thriving milkweed plants, provided by a relative of one of the memory care residents. Eventually, Margaret and he will be able to look out the window and watch monarch butterflies flutter and feed. It won’t be like the old days, when they would collect monarch eggs together from their home’s backyard flower garden; but Margaret, who lives in the present moment only, still enjoys the simple pleasure of watching butterflies. Their raised-bed garden is only a fraction of the size of the monarch butterfly sanctuary garden, visible across the street from their studio apartment. The sanctuary, which has already been seeded, occupies the western slope of an acre-and a-half hill. Initially, Richard had planned on covering the entire area with a thick growth of milkweed plants, but the plan grew more ambitious after he consulted with Danielle Fox, the community conservationist for Columbia’s office of sustainability. “It went from an idea of just raising milkweed plants to feed butterflies that he would raise inside, to restoring this hillside to become a naturalized area,” Fox says. “From there it just all blossomed.” Provision Living staff found a landscape contractor who could seed the area and paid him to plant 22 different species of native plants. Meanwhile Fox provided three different types of milkweed plants, the ones that the memory care residents potted into containers. The milkweeds are maturing in a patio garden that opens to the memory care unit. The group effort – initiated by Richard and supported by Provision Living and some of the residents and their family members – is changing what was once a minor hill overlooking an assisted living center into a waystation for migrating monarchs. “Our goal is to create on the hillside a supply of milkweed that will support the butterflies and caterpillars they’ll be raising indoors. When we release the butterflies, it will become a self-sustaining project, helping not just the monarchs but other pollinator species,” Fox explains. As impressed as Fox is by Richard’s professional knowledge of insects, she is more impressed by his personality. “He is one of the sweetest people I’ve ever met. He’s extremely passionate and wanted to do this the right way,” she says. Richard is an 86-year-old who brings old-fashioned ideals and virtues into a modern world. Whether it’s caring for monarchs or seeing his wife through a tough day, Richard remains true to his ideals. “Really,” he says, “We need to take better care of the world.”]]> 9613 0 0 0 3 http://www.provisionliving.com/dr-hart-un-retired-retiree/ 0 0 Blue Ribbon Cookies Cause Summer Weight Gain http://zimmerdemo.com/clients/sample/2017/08/11/blue-ribbon-cookies-cause-summer-weight-gain/ Fri, 11 Aug 2017 16:53:33 +0000 http://insidecolumbia.net/?p=9621 Award-winning nationally syndicated columnist, Saralee Perel, can be reached at sperel@saraleeperel.com or via her website: www.SaraleePerel.com.]]> 9621 0 0 0 Bring Brunch Home http://zimmerdemo.com/clients/sample/2017/08/11/bring-brunch-home/ Fri, 11 Aug 2017 17:01:24 +0000 http://insidecolumbia.net/?p=9623 Cheesy Bacon Jalapeno Corn Muffins Nonstick cooking spray 1 package (16 ounces) Smithfield Hometown Original Bacon 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup shredded sharp cheddar cheese 2 eggs 6 tablespoons butter, melted 1/3 cup honey 3/4 cup milk or buttermilk 1 can corn kernels, drained 2 medium jalapeno peppers, seeded and diced 1 medium jalapeno pepper, thinly sliced   Heat oven to 375 F. Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F. In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed. In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve. Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.  

Sausage and Egg Tarts with Asparagus and Tomatoes

Flour, for dusting 1 package (about 1 pound) frozen prepared puff pastry, thawed 9 eggs, brought to room temperature for 30 minutes, divided 1 teaspoon water 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved 1 pound fresh asparagus spears, cut into pieces 1 pint grape tomatoes, halved lengthwise salt, to taste freshly ground black pepper, to taste 1/2 cup shredded Parmesan cheese (optional) Heat oven to 400 F. On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares. Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork. Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired. Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.]]>
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Dark in the Park http://zimmerdemo.com/clients/sample/2017/08/15/dark-in-the-park/ Tue, 15 Aug 2017 15:01:21 +0000 http://insidecolumbia.net/?p=9273 9273 0 0 0 The Power of Curiosity http://zimmerdemo.com/clients/sample/2017/08/15/the-power-of-curiosity/ Tue, 15 Aug 2017 15:00:25 +0000 http://insidecolumbia.net/?p=9279 Albert Einstein once said, “I have no special talents. I am only passionately curious.” Jeffrey Ferguson, a doctor of anthropology at the University of Missouri, could say the same, although the pottery he creates in his backyard studio looks to be the work of not just a “passionately curious” person, but also someone with an eye for grace and detail. Not being one to leave his work at the office, Jeff researches the origins of ancient obsidian pottery of the Mesa Verde region by day and then comes home to make his own dishes and vases. But that is only one of his passions. While most of us wonder, observe and may be satisfied with a tour of a pottery factory or a brief article about mushrooms from a conservation magazine, Ferguson is a relentless doer — he’s more inclined to pursue the art of making the pottery and actually growing the mushrooms. To watch a documentary on honey bees would not satisfy the busy Dr. Ferguson. He must build with his own hands the boxes and raise his own colonies. Jeff is the quintessential renaissance man up the street. He is the father of four and is married to Susannah, who holds three graduate degrees herself. The Ferguson brood is growing up in what they don’t realize is quite literally the land of milk and honey, with roots in ancient history. While their mother grows vegetables in their vast gardens, their father can be found most any evening using his hands and a pottery wheel to create what humans have been making for thousands of years, or he might be seen in full netting cultivating an insect that has been doing quite fine for perhaps as long as 14 million years. A few feet behind the pottery workshop are the ducks and chickens, with dinosaur ancestry, laying two or three dozen eggs daily for the family and their small network of buyers. Walk another 20 yards or so and you’ll encounter the neatly stacked mushroom logs, where Jeff has mastered the task of inoculating, growing and harvesting shitake and oyster mushrooms, as Louis the XIV is believed to have done. But the bees hold the real mystery. Venture up the hill and into a meadow and you’ll start to hear the buzzing as you approach the hives. Honey bees are a curious sort, so naturally Jeff was drawn to the intricacies of their very existence. “I like to think of the whole colony as one organism, because that’s really how they behave.” Jeff explains how the bees vibrate their muscles to the extent that the hive will maintain a temperature as high as 95 degrees, even in the winter. Outside, they “dance” to notify other bees of a food source. The waggle dance, as it is known to beekeepers, isn’t your average two step. It is a figure-eight movement, done in the direction of the food source. The duration of the dance tells the other bees how far away the food is, possibly as far as two and half miles, which they can fly in a matter of minutes. Recruiting fellow bees to go forage (locust flowers are a favorite), benefits the whole hive, which is what being a honey bee is all about. These little buzzing insects are committed team players. Jeff likes to share his honey bee hobby with others by helping them start their own colonies with his starter hives, called nucs (short for nucleus). He’s helped to start colonies all over Columbia. His starter nucs contain 10,000 to 15,000 bees and one queen in a miniature cage, with a marshmallow door to start. Why a marshmallow door? Jeff explains that in the amount of time it takes the worker bees to eat the door away, they have hopefully accepted “her royal highness” as their queen, thereby letting her lay as many as 2,000 eggs a day — and almost a million during her three- to five-year lifespan. Hosting bee hives has become something of an environmental good deed with climate change and the damage caused by the pesky varroa mite, which was brought to Florida in the 1980s and has been invading hives and hurting bee populations ever since. Squashes, potatoes, broccoli, cauliflower, celery, peppers, oranges, strawberries and many other crops and flowers rely on bees for pollination, so the health of bees as a species is vital to the human race. Indeed, beekeeping in a backyard brings wonder, delight, honey and yes, an occasional sting during the bees’ lean months if you aren’t careful. But a sting here and there is not enough to discourage a passionate keeper like Jeff. All in all, a visit to the Ferguson homestead is a reminder of the power of curiosity when it is given license to thrive. It can transform a backyard into a classroom for all ages, with the added benefit of bringing fresh food and flavors to the dinner table from just a few steps away. The Ferguson kids are lucky to live with the ducks and the bees, and parents who know a thing or two. With a little time and luck, someday they might recall the buzzing of the bees and the crow of the rooster with the same childlike wonder their father has for them. But for now, their backyard isn’t special — it’s just home, and the bees buzzing by on their way to the locust flowers are just Dad’s bees. And that’s ok. In fact, it’s perfect. ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Honey Beer Battered Oyster Mushrooms Recipe

I left the Fergusons’ with a bag full of fresh oyster mushrooms and a few dozen eggs, and challenged myself to pair them with honey. My garden had a lovely crop of roquette, which I discovered in London a few years ago (only to learn that it grows happily in Missouri and is commonly known as arugula!). Most people don’t have to leave the country to discover a crop their neighbors are growing but I figure that gives me license to call it by its French name. Roquette has a peppery taste, and so I love to pair it with sweet foods like dried cranberries or, in this case, a honey–balsamic vinaigrette. Serves 2–3 Two eggs ½ bottle of beer (you know what to do with the other half…) Dash of salt and pepper ¼ cup of honey 1 cup grapeseed oil (or peanut oil, if you like) ½ pound of mushrooms (about a lunch sack full) Whisk the following: 1 part honey, 1 part grapeseed oil, and 1 part balsamic vinegar. Pour oil in a large pan on medium high heat. Whisk the eggs, beer, honey, salt and pepper together in a small bowl. Clean the oyster mushrooms by removing them from their main stem (leaving small stems intact) and wiping clean with a paper towel. Test the oil with a drop of batter. If it floats and sizzles, it is ready. Do not heat the oil so much that it smokes. Coat your mushrooms and drop them in the oil, and turn as they brown. Drain on a plate of paper towels and continue until all are done. Serve hot over a bed of roquette and drizzle with the honey balsamic dressing.]]>
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Little Stories, Big Journey http://zimmerdemo.com/clients/sample/2017/08/21/little-stories-big-journey/ Mon, 21 Aug 2017 13:55:25 +0000 http://insidecolumbia.net/?p=9287 9287 0 0 0 Publish or Perish http://zimmerdemo.com/clients/sample/2017/08/15/publish-or-perish/ Tue, 15 Aug 2017 14:59:35 +0000 http://insidecolumbia.net/?p=9290 INSPIRATION The first step toward holding your own book is inspiration. If you have a concept already tugging away or you simply have the desire to find it, take a moment to commit. Commit to putting words on paper. Commit to riding the roller coaster to the end — through the rises that build anticipation, the drops that fill writers with excitement and the unexpected turns that will bring forth doubt. The August assignment is to act on inspiration. Take pen to paper or fingers to keyboard. Vocalize your commitment to family and friends. Head to the Daniel Boone Regional Library and check out Anne Lamott’s “Bird by Bird,” Natalie Goldberg’s “Writing Down the Bones,” Stephen King’s “On Writing” or another book on the craft. COMMIT Maneuver your schedule to accommodate the maximum time commitment, whether it is early in the morning, late at night or during your lunch break. Each day can look different, weekends may be different from weekdays or you might always have the same hour or two to yourself. Writing daily is, of course, ideal. Decide what you are writing. Have you always had an idea? Run with it. Are you writing fiction, a memoir, a guide to the best climbing trees of Columbia? Are you unsure? Decide on something to try. Then begin. Find out if you are an outliner or if your style is to dive into the thick of it. Try one and then the other. August is a try-it month. Put a notebook and pencil at your bedside, at your breakfast nook, in your back pocket. As long as you are trying, you are doing. PROCEED AS THE WAY OPENS Allow for unexpected personal evolution. A writer does not have a perfect plan going in, know when words will flow most freely or even what the end result will actually look like. A writer writes. August is not for researching details, editing or perfection. August might not even be for writing the book. As your guide, I give you permission to unload a variety of brain vomit — the more the better. Don’t worry about finding a writing group, or spend hours online “seeing what is out there.” It is not time for that yet. Write. GOAL: TO CELEBRATE AT THE 2018 UNBOUND BOOK FESTIVAL Publish or Perish will offer step-by-step guidance and check-ins, along with professional advice from published authors and industry experts. In the end, success will be self-determined, but I hope to bring out the best of all involved. I look forward to seeing several of you at the finish line — prepared to pursue the old-school agent query route or with book in hand at the 2018 Unbound Book Festival’s Independent Author Fair.]]> 9290 0 0 0 Setting Sail http://zimmerdemo.com/clients/sample/2017/08/21/setting-sail/ Mon, 21 Aug 2017 13:55:53 +0000 http://insidecolumbia.net/?p=9356 photography by Pete Jackson The dying words of the 39-year-old veteran on my MRI table were, “I just wish I’d bought a boat.” I’d never been sailing before, but ignorance has never stopped me from jumping in head first. I knew myself well enough to know that the decision must be rash and impulsive or it would never happen. The long game was never my strong suit. It was February and there were four feet of snow on the ground. The first image Google brought to me of a “Steel hulled, cutter-rigged, 10-meter, world cruising sailboat” was the boat for me. Love at first sight. Well, I hadn’t really “seen” her, but I was going to sail this boat. This was the one. I called the number. It must have been 10 p.m. in Minnesota when Dan answered. We spoke til midnight. I’m sure that he knew my level of experience by the questions I was asking: “If you were going to sail this boat across the Atlantic tomorrow, what would you change?” His reply to this one was, “Well, I might get a new main sail.” We didn’t talk money that night, but I couldn’t resist calling him back first thing in the morning. “How much do you want?” I said. “How much ya got?” was his reply.

A NAUTICAL NOVICE

The two best days of a sailor’s life are the day he gets his boat and the day he sells it. Ok, so I knew how to swim and I could read a river, but sailing was totally foreign. I’d never been on a sailboat and only knew about them from what I’d read in books or what little information I could gather by looking at the boat trading websites. A friend first introduced me to the concept of a circumnavigation by using the trade winds in the late 1990s. That conversation opened my eyes to the greatest adventure on the planet. Duluth is the inland-most port in the world and Lake Superior is frozen until May. To sail the 40,000 miles around the globe from here, one needs to find saltwater. The obvious choice would be the Gulf of Mexico — “go South until the butter melts, then turn right,” about covers it. This is not a new adventure and I’m not the first to be lured into this rabbit hole…

ENDURING DISASTER

It’s now been 8 years since becoming the full-time caretaker of Drum Thunder. Budders, my faithful companion, and I are currently waiting for the right weather window for crossing the Pacific. We’re sitting, on anchor, in Panama and trying to figure out how to wrangle all of the things required for a boat to transit the canal. Today is June 1st. Springtime in Missouri and it looks as if we have missed the opportunity to cross the Pacific this year. All of the books say February or March for crossing if you want to avoid the massive Pacific storms. I imagined myself to be in Africa by now. Apparently, just going around hasn’t been the goal, after all. The maiden voyage on Lake Superior was a disaster. The engine seized from overheating and she almost sank due to a worn out dripless seal. I was alone, 10 miles from land in 2,000 feet of water, and didn’t have a clue. This! This was what I was seeking. Survival. Hey, I can certainly say that I’ve found it. Since that first disaster, there have been a multitude of life-threatening moments. The definition of adventure should include: “life-threatening.” It is the extremes in life that keep our attention. How would one know really bad without knowing really good?  

CHANGES IN LATITUDES, CHANGES IN ATTITUDES

Eight years of cruising, some 15,000 miles by the wind, I’ve been broke, broken, pirated, hungover, shot at, wrestled a crocodile (seriously), struck by lightning, grounded on a lee shore, set adrift in a rubber raft in the Gulf of Honduras, poisoned, arrested, assaulted, infested, fallen in love, suffered extreme thirst, cold, hunger, been lost, and been FOUND. Did I mention that I fell in love? Maybe, just maybe, this is what I was seeking, after all. New ports bring new realities. As we accept change, something profound can happen. This could be for the better or not, but profound, nonetheless. Perpetual adventure provides the answer to living a thousand lifetimes. Walking away from a career or previous reality might be the best decision you ever make. Maybe not, but at least the potential exists. Shucking everything is pretty extreme. Maybe it’s not the answer to a midlife crisis or the answer to finding love, but at least it is nice to know that the potential for a different reality exists. Be warned: If you escape reality enough times, it may become difficult to find it again. Author bio: Peter Jackson grew up in Columbia when Providence Road still turned to dirt before going around The Big Tree. He worked in MRI at Boone Hospital for a while, but is known in Columbia for his landscape photography. “I’ll come home… some day,” Pete says. “Mom needs her yard mowed and I haven’t been to a Lupus Chilifest in 6 years!”]]>
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Garden Goodness http://zimmerdemo.com/clients/sample/2017/08/15/garden-goodness/ Tue, 15 Aug 2017 15:02:26 +0000 http://insidecolumbia.net/?p=9372 Salad: 2 shallots 2 medium garlic cloves, minced 2–3 mixed heirloom tomatoes, bite-sized pieces 2 ripe peaches, bite-sized pieces 2 Persian cucumbers, bite-sized pieces 5 cups of toasted torn sourdough 4 tablespoons extra-virgin olive oil 2 mozzarella balls, torn ¼ cup fresh mint ¼ cup fresh basil Salt Pepper Dressing: 3 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil 1 teaspoon fresh oregano 1/4 teaspoon sugar Directions: Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes. Meanwhile, preheat oven to 350 degrees and adjust rack to center position. In a large bowl, toss bread cubes with 4 tablespoons of olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, sugar, oregano and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper Combine toasted bread, tomatoes, peaches and cucumber dressing in a large bowl. Add basil, mint and mozzarella. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by the bread.]]> 9372 0 0 0 Knot News http://zimmerdemo.com/clients/sample/2017/08/21/knot-news-2/ Mon, 21 Aug 2017 13:56:27 +0000 http://insidecolumbia.net/?p=9398 Allison Marshall and Zach Kurzejeski of Kansas City plan to wed on September 3, 2017, at the Hawthorne House in Kansas City. Allison is 2011 graduate of Rock Bridge High School and earned her undergraduate degree in accounting from the University of Missouri in 2015. Zach graduated from Rock Bridge in 2010 and earned his human resource management degree from Lindenwood University in 2014. The couple met when they were both in the same strength training class at Rock Bridge. Allison was on the basketball team, while Zach played Bruins baseball. The bride’s parents are Redonda and Mike Marshall of Columbia. The groom’s parents are Lisa and Paul Kurzejeski of Columbia. Allison is an audit associate with the KPMG Accounting Firm in Kansas City. Zach is a producer with Major League Bowhunter in Kansas City.   Alyssa Blevins and Nicholas Barwick will be married on September 16, 2017, at Blue Bell Farms in Fayette. Alyssa is a 2009 graduate of Hickman High School and earned her bachelor of fine arts from the University of Missouri in 2013. Nick graduated from Notre Dame Regional High School in 2008 and received his bachelor degree in history from the University of Missouri in 2012. The couple met as college students when they worked at MU’s campus bookstore. The two bonded, but then Alyssa took a new job. She realized how much she missed seeing Nick every day and they began dating. They’ve been together for the four years since. The bride’s parents are Donna and Marin Blevins of Columbia. The groom’s parents are Angie Jackson of Brandon, Fla., and Chuck Barwick of Cape Girardeau. Alyssa is a graphic designer with the Mizzou alumni association. Nick is a media producer with the University of Missouri academic support center.   Justina Rusch and Christian Hulen, of Washington, D.C., were married on June 3, 2017, in Gulfport, MS. Justina received her bachelor of arts in public relations from LSU in 2012. Christian received his bachelor of arts in political science from the University of Missouri in 2012. The bride’s parents are Catherine and James Rusch of Gulfport, Miss. The groom’s parents are Kelly and Tim Hulen of Columbia. The couple met in April of 2014 in Washington, D.C., through mutual friends. It was fate that they were both late to brunch and got seated next to each other. They talked most of the brunch and afterwards. A few weeks later, they went on a date and have been together ever since. Justina and Christian honeymooned in Hawaii for 10 days. Justina is a governor’s liaison with the Republican Governor’s Association in Washington, D.C. Christian is vice-president of public affairs with FP1 Strategies in Washington, D.C.]]> 9398 0 0 0 What It Feels Like http://zimmerdemo.com/clients/sample/2017/08/15/what-it-feels-like/ Tue, 15 Aug 2017 14:58:06 +0000 http://insidecolumbia.net/?p=9405                                 ]]> 9405 0 0 0 Win an international barbecue sauce competition http://zimmerdemo.com/clients/sample/2017/08/15/win-international-barbecue-sauce-competition/ Tue, 15 Aug 2017 14:55:44 +0000 http://insidecolumbia.net/?p=9417 The 2017 winner of the best barbecue sauce in the world is right here in Columbia. Jay Curry, creator of Spicewine Blue Collar Barbecue Sauce, got top honors out of 606 entries from 43 states and 13 countries. What did it feel like to win? Well, the glory is yet to come. Curry will be on stage to accept his award at the Kansas City Royal World Series of Barbecue on Labor Day among the top barbecue cooks in the world. But deep down, Curry said, the best part is the validation. “Taste is so subjective,” Curry said. “I always doubt myself. When I won top honors in 2009, I thought maybe it was just luck, you know. But when I won again this year, I thought I must be doing something right. It was confirmation.” Spicewine Blue Collar sauce earns its name by being a hardworking sauce. It’s a Kansas City-style sauce, sweetened with molasses, that goes well with everything. “It works hard to be good with all varieties of meat,” Curry said. “A lot of sauce hit the trash before I got it just right.” Curry, who is a welder by trade, started out making insulated smokers along with his brother, Steve Curry, and Randy Ham. They formed Columbia Welding & Machine and Spicewine Ironworks. The business flourished and the smokers are now found all over the country and in England and Australia. Jay decided to branch out. Inspired by the formidable cooking of his mother and grandmother, he got into barbecue, sauces and rubs about 13 years ago. The Kansas City American Royal World Series of Barbecue has been held for 38 years and is one of the best-known barbecue competitions in the world. The sauce contest took place in May and the cooking contest is held each Labor Day. This year’s contest and festival will be held at the Kansas Speedway. The Kansas City American Royal, a non-profit corporation, uses proceeds from the contest to fund youth scholarships and promote agricultural education. Seventy judges participated in the blind judging for the world’s best sauces. Blue Collar beat out “Lotta Bull,” “Loot N’Booty” and “Smokey ‘Burbs” sauces, among other descriptively named mild tomato condiments. Judges taste the sauces individually and with meat. They award up to 36 points based on appearance, texture and taste. Curry will take home $400 and a trophy that will join dozens of other trophies and ribbons in his office. The real reward, though, is the legacy he’s passing on to his children and grandchildren. “My kitchen is my most favorite place to be,” he said. “And the best part about it is the fact my kids and grandkids have something of a legacy they can remember me by. It’s something special I can give them.”]]> 9417 0 0 0 Run a high altitude 100-mile race http://zimmerdemo.com/clients/sample/2017/08/15/run-high-altitude-100-mile-race/ Tue, 15 Aug 2017 14:55:28 +0000 http://insidecolumbia.net/?p=9425 Indefatigably upbeat, Haley finally admitted that yes, running 100 miles up and down mountains made her toenails hurt. What made it worthwhile? “It was such an accomplishment,” she said. “I didn’t know if my body could do it. But the support of my family and friends made it possible.” Runners can have four designated “pacers” that can run up to 15-mile segments with them. Haley’s pacers were friends who had run together socially for many years. They were willing to leave their families in Missouri so they could accompany Haley to Colorado to support her run. Family, including her husband, brother and 10- and 12-year-old sons, cheered her on from the eight aid stations set up to provide food, water and changes of clothes as the weather dictated. It took her 28 hours to finish the race, placing 14th in a field of 51 female runners. Haley and her friends also competed in the Boston Marathon in 2013, the year of the bombing. The experience, terrifying as it was, also cemented their friendship and determination to keep running, so Haley set her sights on Leadville. “We’re all just casual runners,” Haley said. “We set doable challenges together. None of us are out to win.” Haley began training for the race a full year before the actual competition. She consulted a clinical exercise physiologist, Tom LaFontaine, to devise a training plan that included long jogs, climbing muscle workouts and higher intensity training at least once a week. One of the goals was to determine a pace that she could maintain for many miles and hours. By mile 98, Haley acknowledged, she felt “tired.” “I definitely rested for two to four weeks after the race,” she said. “Your heart rate can be affected for a month. If you push your body to the max, you have to take time to recover.” Her toenails, toes, feet — her whole body, in fact — hurt. “But it’s like labor, I guess. You forget about it after it’s over.”]]> 9425 0 0 0 Cutting Edge http://zimmerdemo.com/clients/sample/2017/09/05/cutting-edge-2/ Tue, 05 Sep 2017 13:00:38 +0000 http://insidecolumbia.net/?p=9660 How cool is that? RFID will revolutionize point of sale purchases. Imagine loading your shopping cart at the grocery store, and walking straight to your car without going through the checkout line. That scene is a few years off. But Roots N Blues N BBQ will give you a taste of the future. Faster transaction times should mean shorter lines. No need to fumble in your pockets for change, and no need to hit the ATM machine.

Receiving/Registering Wristbands

When you receive your wristband, register it online at the Roots N Blues N BBQ website: rootsnbluesnbbq.com/cashless-payments/#5815. The website will give you more details and instructions, and answer FAQs. If you bought pre-sale or early bird tickets online or bought tickets in the Vinyl Renaissance or MSA/GPC box office, you will exchange the ticket for the wristband at the gate. Check the website for a special pre-festival event to help you learn about your smart wristband. If you did not use Facebook to sign up, look for an email from Roots N Blues N BBQ asking you to confirm your registration.

Bottom line

This festival is world class. The artists love playing here and the fun is infectious. The crowds and the musicians feed off each other. Cashless, of course. You’ll be spending more time in your lawn chair and less time fumbling for change, looking for your wallet or waiting in line. Nice payoff.]]>
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Beyond the Eclipse http://zimmerdemo.com/clients/sample/2017/09/01/beyond-the-eclipse/ Fri, 01 Sep 2017 13:00:36 +0000 http://insidecolumbia.net/?p=9700 Now what? If you or your children are inspired by the recent eclipse, here are some ways to further that interest. The historic Morrison Observatory, at Central Methodist University in Fayette, features a carefully preserved 12-inch Clark refracting telescope. There is also a 10-inch reflecting telescope. The observatory was built in nearby Glasgow in 1875 and moved to Fayette in 1935 to its current site next to Fayette City Park. For more than 140 years, stargazers — both students and the public — have viewed the night sky from the observatory. Guided sessions are free and open to the public. For the current schedule, call the observatory at 660-248-6383. The Laws Observatory at the top of the Physics Building at Mizzou has long been a popular viewing point to learn about the night skies. Check the Laws Observatory Facebook page for information about viewing times and events. Check to see if your school has an astronomy or science club; if not, start one. Or, better yet, join the Central Missouri Astronomical Association, www.cmaaastro.com. The association was established in 1949 at Morrison Observatory in Fayette, and now meets monthly in the Physics Library at Mizzou. Check the website for plenty of eclipse information, and news about other events.

Visit the Planetariums in St. Louis and Kansas City.

The James S. McDonnell Planetarium, which is part of the St. Louis Science Center, offers 30-minute shows on its 24-meter (79-foot) dome. For details, visit www.slsc.org/james-s-mcdonnell-planetarium/planetarium-shows/. In Kansas City, the Arvin Gottlieb Planetarium, part of Union Station and Science City, features a 60-foot dome and high-resolution screen, with daily shows. For more information, visit www.unionstation.org/sciencecity/attractions/planetarium. Check with your local library about a telescope lending program. Check with local or state parks about star-gazing events or night hikes. Now that the total solar eclipse has opened your eyes to this new interest, be on the lookout for ways to cultivate it. Happy star-gazing!]]>
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Pigskin Preview http://zimmerdemo.com/clients/sample/2017/09/01/pigskin-preview/ Fri, 01 Sep 2017 13:00:34 +0000 http://insidecolumbia.net/?p=9713 Photos by L.G. Patterson On Sept. 2, black-and-gold clad fans will fill the old bowl at the southern end of campus, Truman the Tiger will spin his tail and Marching Mizzou will play those old familiar tunes. The Missouri Tigers will dash out onto the turf to the roar of the crowd and the firing of a cannon to begin the 2017 season, their 92nd autumn at Faurot Field. Few things can electrify Columbia like a big football game when the Tigers are playing well. Which raises the question, will Missouri have any moments and big games like that this season? The Tigers stumbled to losing records the last two seasons, including 4-8 last year in Coach Barry Odom’s first season on the job. Missouri’s average attendance dropped 19.8 percent from the previous year and was the lowest since 1996. The program needs a winning season. Talking about his team ahead of the season, Odom is cordial, but his intensity is obvious. “There’s always urgency,” he says. “There’s anxious times. We want to drive Mizzou football in the right direction. I’m excited to get this year started.” The Tiger offense surged from 13.6 points per game in 2015 to 31.4 in 2016. But the periods of prolific scoring were mixed with struggles, especially against stout Southeastern Conference defenses. “We weren’t near the offensive team that we need to be from a consistency standpoint,” Odom says. The Tigers return most of their offense from last year. Missouri is the only team in the country to bring back a 3,000-yard quarterback, 1,000-yard running back and 1,000-yard receiver, in Drew Lock, Damarea Crockett and J’Mon Moore, respectively. Moore struggled with drops at times but led the SEC in receiving yards per game. Crockett went over 1,000 yards as a freshman. Missouri began last season with three combined starts of experience on the offensive line; this year that number is 63. Odom says the experience is an asset, but there’s still work to be done. “We’ve got a great number of guys coming back who have great, meaningful game experience,” he says. “…with experience, if you ever think, I had some success, and think you’re just going to roll the helmet out there and be successful, you’re wrong.” Lock made strides last year, throwing for 3,399 yards. Of course, defenses have a thing or two to say about quarterback performance. Lock threw for 12 touchdowns and no interceptions against Eastern Michigan, Delaware State and Middle Tennessee, as opposed to 11 touchdowns and 10 interceptions against SEC competition. Odom says the junior quarterback still has “a long way to go,” but another offseason in the program should help, working with offensive coordinator Josh Heupel. “It’s another year in Coach Heupel’s system,” Odom says. “It’s another year in film study.” On defense, Missouri took a big step back last year, going from allowing 16.2 points per game in 2015 to 31.5 points per game last year. The move to a hurry-up offense upped the plays per game the defense had to defend. But the rise in yards per play allowed from 3.3 to 5.3 can’t all be blamed on the offense’s tempo. Odom says that no matter how many plays the defense has to defend, as competitors they need to meet the challenge. “As long as the offense is scoring touchdowns, I don’t have a problem with that,” he says. Missouri has to replace some key contributors on defense. Terry Beckner Jr. and Marcell Frazier need to anchor the defensive line, and safeties Anthony Sherrils and Cam Hilton need to stabilize the secondary. Odom, who was Missouri’s defensive coordinator before becoming head coach, is optimistic the defense will improve this year. “We feel like we’ve got a great plan,” he says. As for special teams, Missouri missed seven of 13 field goals last year, and pulled off the blood-pressure-raising feat of having three different kickers miss extra points. Still, sophomore Tucker McCann was a highly rated recruit and should improve this year. Punter Corey Fatoney is an all-SEC contender. “Fatoney is one of the top punters in the country coming back,” Odom says. Of course, the schedule will play a big role. The four nonconference games are user-friendly, and the SEC East remains an easier place to make a living than the SEC West. Missouri gets to open with four straight home games, a black-and-golden opportunity to build early momentum. If Missouri can manage a hot start during that home-cooking September, then games at Georgia (Oct. 14), and home vs. Florida (Nov. 4) and Tennessee (Nov. 11) will have huge SEC East ramifications. Odom says the focus is on Missouri playing its “A game” every week, but he acknowledges Florida is the team the other SEC East squads are chasing. “All signs point to Florida because they’ve won it the last two years,” he says. In its first five years in the SEC, Missouri has never had a six-, seven-, eight-, nine- or 10-win season. It’s either been a dramatic, delirious run to the SEC title game in Atlanta or a total flop. And yet, with the schedule softening a bit, Missouri returning so many offensive pieces and Odom having a year as head coach under his belt, this feels like a Tiger team that could push into the seven- or eight-win range. Odom, who played at Missouri in the late ’90s, says he enjoys developing relationships and working with his players to help them be successful. He also knows the job he has and what it can mean for so many people. “This is much bigger than me,” he says. “I know I’m representing our university and our athletic department. I’m representing the state of Missouri and people who care greatly about our university.” ]]> 9713 0 0 0 CoMo Moves http://zimmerdemo.com/clients/sample/2017/09/01/como-moves/ Fri, 01 Sep 2017 13:00:25 +0000 http://insidecolumbia.net/?p=9733 photos by L.G. Patterson

Aerial Arts

The setup for an aerial arts class looks more like a circus performance than a gym scene. No weights, no equipment, just long streams of silk fabric cascading from the ceiling. But it would be wrong to say that it’s one or the other, says CoMO aerial arts member Hannah Henze. “It doesn’t have to be performance, but it’s more of an art form,” she says. Aerial arts is a genre of circus art, during which the acrobat uses silk fabrics to perform a series of acrobatic moves off of the ground: a convergence of athleticism and art. CoMO aerial arts, a group of local aerial artists, uses Wilson’s gym as their studio and teaching space. Hannah Henze has been a CoMO aerial arts member since 2014, and has been teaching aerial arts classes at Wilson’s fitness for just under two years. She’s no stranger to an active lifestyle, or to performance arts. When Henze first moved to Columbia, she participated in classes at Muse Pole Fitness, where she gained skills that would later prove useful in aerial, such as strength and flexibility. She came across an aerial arts performance on YouTube and knew it was something she had to try. Almost immediately after connecting with CoMO aerial arts, Henze was hooked. “I’ve found that I like aerial more,” she says. “With pole, you have to use your skin to grip, so there’s a lot of skin pain. In aerial, you aren’t using so much skin as you are pressure.” Wilson’s offers aerial classes for all levels, from beginner to advanced. Everyone, though, must start out in the aerial basics class. “It introduces you to how the fabric feels, how it’s going to move and how you’re going to work with it. Then we have a test out; you have to be able to do certain skills to move into level one.” Students usually pass the test quickly. The level one classes are a medley of new students and those who are perfecting their skills before they move to level two. “There’s a lot of strength training at that point; the thing that most people struggle with especially is upper body strength, because you have to be able to start doing pull ups,” she says. “So, we have a lot more level one students than we do level two students.” Students who are ready for performance can participate, along with instructors, in showcases throughout the year. The most recent was held in April at Bur Oak Brewery and featured several upper-level students and instructors. For those interested in something a bit closer to earth, aerial yoga might be a fitting alternative option. “Aerial yoga is taking a yoga class and adapting it to a hammock,” Henze says. “It’s taking your breathing, strength training and everything you’re learning in yoga and elevating it.” Taking yoga off the ground doesn’t necessarily equate to upping the difficulty level. “You can use the hammock to make an exercise more difficult or you can use it for support,” she says. “This can be really supportive for your back and your hips.” Members and non-members can sign up for an aerial arts class or an aerial yoga class by visiting wilsonsfitness.com.  

Roller Derby

The CoMo Derby Dames, Columbia’s roller derby team, move first to make hits, second to get fit. But when you’re skating around a flat track at high speed, these things seem to happen simultaneously. The Dames spend three hours on endurance training and another three hours on scrimmage play each week. Kelsey Mescher, “Mesch’er Up,” has been part of the Dames for four years. At just six hours a week, that’s over 1,200 hours on skates. Kelsey began her roller derby career in June of 2013, after finding out a few of her grad school classmates were Derby Dames. “I was like, ‘roller derby — what?’” Mescher says. “I saw ‘Whip It’ once, maybe, but I didn’t really think it was a real thing.” Once Mescher attended her first bout, she was hooked. She started the beginner’s program that summer, and by the first of the year she was a member of the team. Four years later, she’s a on the coaching committee, and a solid member of the team and a big proponent of the sport. “Anyone can play roller derby,” she says. “Our motto is, ‘you can be a derby girl, you just have to want to be one.’ There are no limitations on body size; frankly, we’re women trying to take up designated space, so the bigger the better.” All ages can participate, too; there have been skating members well into their 60s. Mescher says that though the athletic advantage is beneficial, it’s the second best thing roller derby has given her. The real prize, she says, is the community. “I joined the league and got 30 new best friends,” she says. “Even when you’re depressed or just feel crappy, you can come here and always feel better.” Anyone interested in becoming part of the Derby Dames must start out in the beginners program. This 12-week session, which covers basics like how to skate, rules of roller derby, and more, is essential, Mescher says. “We want our girls as safe as possible when they come skate with the more experienced skaters. You have to pass a minimum skills requirement, which is judged by our coaching committee, and once you clear that, you get to come to endurance on Thursdays. Once you pass your hitting portion of the test you get to come Sundays to scrimmage with us.” If putting on a pair of skates — and pads and a helmet — seems too daunting, never fear. There’re plenty of ways to be part of the team as a non-skater. There are around 20-30 skating members of the Derby Dames, but with volunteers and officials, that number rises to 50-75 members. If you want to become part of the Derby Dames family, find them on Facebook.  

TRAIL RUNNING

Hop off the treadmill and onto Columbia’s network of gravel trails, which pave a scenic route to health and fitness for bikers, walkers and runners alike. Janette Keller is just one Columbian who has made a run on the MKT trail part of her weekly routine for the last decade. “Some ladies at the gym talked about running a half marathon, so we started meeting outside of the gym and trained together,” she says. “That just kind of got me hooked on running and I’ve been a runner consistently since then.” Keller has participated in several competitive events since she began running, including the Boston Marathon. Trail running helps her train for these events, giving her legs a break from the hard city pavement. “It’s really great for joints,” she says. “It’s really soft, and much more gentle than concrete or pavement.” Keller also takes her beginning runner groups on the trail to get started. “Columbia is so hilly; you don’t want to start someone off on their first time running on Forum hill or on anything huge like that,” she says. “That would feel very defeating.” As an instructor at Wilson’s gym and a stay-at-home mom, Keller’s schedule is often packed, but the runs prove a worthy reason to clear her schedule and a great way to clear her head. And for Keller, it’s more than just exercise. “Since I’ve been a stay-at-home mom, the times I’ve met to run with friends have been really significant for my social interaction, because I don’t get that all day long,” Keller says. “So it’s been physical, but it’s been much more than just an exercise for me — it’s been very completing for me.” And, Keller says, running with a group can make the experience feel less like work, and more like fun. “If you have a running buddy — somebody to talk to, somebody to run with — you’re much more likely to succeed than if you’re trying to do it on your own.” she says. “If you’re able to chit chat and talk with somebody, have a conversation while you’re running, then suddenly the miles have gone by and you feel like you’ve barely even worked out. Instead you feel like you met a friend.” Though it’s a good outlet for many people, it’s best to start out at a slow pace, or check with health professionals to see if running is a good fit for your routine, Keller says. “Not every body is made for running, and it’s not healthy for every body, depending on how their joints are and such,” she says. “But a lot of people who do get out there find that it’s sort of their missing piece to their fitness routine.” And, like it did for Keller, trail running might turn into a passion. “When I first started running, it used to be more about the physical goals that I wanted to attain,” she says. “But now it’s evolved to a love of being out there, and just enjoying the beauty of the trail and also loving the time that I get to spend with my fellow runner friends. I’d say right now I don’t even care about my pace, or my distance, it’s more about the people.” Groups from Wilson’s Fitness run together regularly each week, and the Columbia Track Club also meets weekly for runs. To see how you can get moving, visit wilsonsfitness.com or columbiatrackclub.com.

KICKBOXING

A bag, a pair of gloves and 60 minutes of sweat make up one session of kickboxing at the MAC, a Wilson’s gym. A 15-minute high intensity interval session gets things started — a combination of anything from running laps, pushing sleds, to shooting hoops and more. The class continues with another 45 minutes of bag and core work. Instructor Nikki Wilson, who has been teaching kickboxing for five years at Wilson’s, likes to keep things fresh. “With group fitness classes, you get stuck in the same ol’ routines…you know exactly what’s going to happen, you can memorize it,” she says. “Whereas with my class, your body never gets to know it, your mind will never know exactly what you’re in for because every day I switch the workout.” This keeps the mind and body working toward wellness, Wilson says. “One of the biggest things that people have learned in the fitness industry is that when you don’t start to see changes in your body, it’s generally because you’re just stuck in a rut,” she says. “So I try to get people out of that rut, show them new things.” These new things include some classics: the jab, cross, hook and roundhouse. These well-known bag combos are mixed in with cardio and ab work. During these short intervals it’s 100 percent go, and that can get pretty intense, she says. But she always reminds her students, “You can do anything for 20 seconds.” Megan McCullah is another kickboxing instructor at Wilson’s, and says that in one 60-minute class, participants can expect to burn up to 800 calories. Burning those calories happens numerous ways during this total body workout. “It’s a really great workout because of the high intensity intervals, you can really get in shape quick,” she says. McCullah’s background in martial arts sparked her interest in kickboxing, and she’s been teaching the class for about a year. There are many advantages to adding this type of workout to any level of fitness routine, she says. “We call it boxing/kickboxing, because we can modify any of the actual kickboxing components,” she says. “No matter how in or out of shape you are you can modify the workout with pace or intensity. Or, you can push yourself as hard as you want to and really burn a lot of calories.” Wilson is a proponent of kickboxing’s mental benefits, too. “It’s a healthy way for a lot of people to relieve aggression while getting a great workout, and relieve tons of stress,” she says. “And it lifts these people’s sense of confidence,” she says. “And if you can learn some self defense, you can walk a little taller at the end of the day.” The interest in kickboxing at Wilson’s has been strong. Post-remodel, the MAC is now open to women and men during the day, a welcome change that keeps classes full. “Some of my classes are mostly men now,” McCullah says. “It’s a good mix for everybody.” Kickboxing classes at the MAC are open to both members and non-members, and the first class is free. For more information, visit wilsonsfitness.com.]]>
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Show-Me State Fun http://zimmerdemo.com/clients/sample/2017/09/07/show-state-fun/ Thu, 07 Sep 2017 13:00:01 +0000 http://insidecolumbia.net/?p=9749 Face Amusements opened two new Branson-area attractions. The “Branson Coaster,” a double-alpine coaster similar to a toboggan experience, sends riders zooming and racing on a half-mile track downhill in the scenic Ozark Mountains. Meanwhile, in downtown Branson, the “Mirror Maize” takes the seasonal corn-maze concept to a year-round indoor option. Kansas City’s Paradise Park debuted the “Exit Room Express” escape room. This physical adventure game in which players are locked in a room and work to solve a series of puzzles using clues to escape the room and complete the mission has two 40-minute live-action options for guests in their teens and older. The “Spinsanity” ride came to Six Flags St. Louis in Eureka. The ride has 40 motorcycle-style seats on which riders spin backward and forward on a curling, 51-foot-tall half-pipe track. Worlds of Fun in Kansas City opened two rides and debuted a redesigned front gate in 2017. “Mustang Runner” has three arms with seven gondolas per arm that turn one way while the base of the ride spins the other way. “Falcon’s Flight” spins and elevates 50 riders to a height of 100 feet.]]> 9749 0 0 0 Sweet and Savory Sensation http://zimmerdemo.com/clients/sample/2017/09/05/sweet-savory-sensation/ Tue, 05 Sep 2017 13:00:13 +0000 http://insidecolumbia.net/?p=9763 Fluff Marshmallows are made by one of two methods: either with egg whites or gelatin. Each has its pros and cons; I prefer the gelatin. It lends better for drying out if you want to make individual marshmallows, not just fluff. It browns well, and if you feel like you overwhipped, underseasoned, or just want warm fluff another time, you can put it in the fridge and save it until you are ready. Just put the cool mixture back into the mixing bowl, make a water bath using a saucepan halfway filled with water and the mixing bowl. Once the mixture is liquid, put the bowl back onto the mixer with the whip attachment and whip until cool and fluffy. [Best_Wordpress_Gallery id="130" gal_title="Sweet Potatoes 2"] Sweet Potatoes Sweet potato flesh can range from white to purple, the most common variety is orange. While we commonly eat the tuber root, the vine is seen in many decorative gardens. The starchiness of the sweet potato is very apparent in its raw form, but as it cooks, it breaks down and loses its shape with the slightest pressure once fully cooked. The recipe below calls for the potatoes to be peeled and diced before being cooked, it could just as easily be done cooking the whole sweet potato then scooping out the inside and mashing it. You could also try switching out the sweet potato for a winter squash like Butternut or Acorn. If you can sauté potatoes and operate a stand mixer, you can make this dish. The fluff can be whipped by hand in a bowl, but it may take a bit longer. I do love the mixture of sweet potatoes and fluff, but find myself making the fluff for other desserts as well. [Best_Wordpress_Gallery id="131" gal_title="Sweet Potatoes 3"]  ]]> 9763 0 0 0 Wedding Couple AWOL at Reception http://zimmerdemo.com/clients/sample/2017/09/05/wedding-couple-awol-reception/ Tue, 05 Sep 2017 13:00:17 +0000 http://insidecolumbia.net/?p=9774 photos by Scott Patrick Myers photography Morgan Pitchford and Neil Fogel were married June 26, 2016, at Firestone Baars Chapel on the Stephens College Campus. The couple met in 2014 at Ouachita Baptist University in Arkadelphia, Arkansas, where they both played sports. A mutual friend introduced them in the weight room. In July 2015, the couple embarked on a hike at Lake Tahoe, near Neil’s mother’s house. In that wilderness solitude, Neil got down on one knee and proposed. “It was so special how intimate it was,” Morgan said. “Just us, no pictures, but I like it that way. I have such a strong picture of that moment in my mind that I will never forget.” That moment in the outdoors influenced their choice of sunset colors for the wedding. The bride wore a strapless ballgown-style floor length dress with a short train. It had a sweetheart neckline and was fitted at the waist. She wore an elbow-length veil and drop pearl earrings that her parents gave her on her 16th birthday, with a matching necklace. She carried a bouquet of hydrangeas, light pink roses, lamb’s ears and eucalyptus greenery assembled by the bride. The bridesmaids wore cocktail length dresses of their own choosing that complemented the sunset color theme. [Best_Wordpress_Gallery id="132" gal_title="Fogel Wedding 1"] The groom wore a suit custom made by a friend. The groomsmen wore gray slacks, white shirts, black suspenders and black bowties. The ceremony was conducted by Chris Barnes, brother-in-law of the bride. He asked the couple to take a moment of silence for their individual selves since from that moment on they would be united as a team and could no longer put their needs first. “It got a laugh out of everyone,” said Morgan, “but it was a really special moment.” The religious service featured guitar music played by the groom’s cousin. Both the bride and groom had a large number of attendants, so only brothers and sisters stood at the altar; the remainder were seated in the front row. After vows were made and rings exchanged, the couple served communion to those who wanted to participate. “It was a special moment we got to share with all of our closest family and friends,” said Morgan. The reception was held in Kimball Ballroom, next to the chapel. Hydrangea bouquets decorated tables covered with pink and sandstone-colored linens. The couple created their own sign-in book with photos from their engagement shoot, and displayed their baby photos on the ballroom piano. In addition to a three-tier dark chocolate layer cake, Morgan and Neil made lemon bars, Neil’s favorite dessert, to serve at the reception. “We really just wanted to create an atmosphere of celebration and community, trying to blend both of our families and friends together.” [Best_Wordpress_Gallery id="133" gal_title="Fogel Wedding 2"] The most memorable moments of the wedding, naturally, involved the bride and groom’s interactions with loved ones. There was the moment when all the younger girl cousins gathered around the bride as though she were a princess. There was the “first look” moment between the bride, a self-described “daddy’s girl,” and her father. There was the moment when reticent aunts and uncles took to the dance floor. And there was the moment when the bride and groom left the reception early. What? Neil and Morgan left the reception early to drive to Richmond, Missouri, to see Morgan’s grandparents, whose health prevented them from attending the wedding, and taking pictures with them. “They are the only grandparents either of us have left, and they have meant so much to me,” Morgan said. “We wanted to include them in our wedding. I am so glad we did that, because a few months later, my grandpa passed away. I will always look back on those pictures and remember him.” The couple honeymooned in San Jose del Cabo, Mexico, for 11 days, before returning to their home in Tucson, Arizona, where Neil attends law school at the University of Arizona and Morgan is a physical therapist. The bride is the daughter of Paul and June Pitchford, of Columbia. The groom is the son of Joseph Fogel and Caroline Elliot (stepmother) of Monterey, California, and Sue Fogel of Lake Tahoe and Hawaii.]]> 9774 0 0 0 Pizza Joint Jaunt http://zimmerdemo.com/clients/sample/2017/09/05/pizza-joint-jaunt/ Tue, 05 Sep 2017 13:00:41 +0000 http://insidecolumbia.net/?p=9797 Photos by L.G. Patterson No matter what time your pizza craving hits, Columbia’s plethora of pizzerias will satisfy your appetite. Old and new, each of these locally owned restaurants puts an emphasis on crafting pizzas that are palate-pleasing for every member of your family or group of friends. Whether you’re looking to snag a quick slice or want to chow down on a whole pizza pie, this pizzeria key will help you find a mouthwatering destination. You’ll also find the results of our pizza poll sprinkled throughout.

Manzo's Wood Fired Pizza

Location: Food Truck Contact: 573-338-4270 Price: $9 - $13 Hours: Varies (check website or Facebook page) Delivery: No Specialties: Manzoni, Voodoo wings Manzo’s wood fired pizza is turning up the heat — and doing so on the go. The wood fired oven can bake pizza in under five minutes, meaning that the truck is not only built for mobility, but also for speed. The menu features five pizza choices, including the classic The Manzo, topped with red sauce, pepperoni, ham, sausage, mushrooms, black olives, onions, and for a little extra heat, jalapeños. If you’re looking for something a bit different, try the Royal Bleu, a pizza topped with white sauce, bacon, bleu cheese, mozzarella, Parmesan and roasted onions. Or if you want to branch out even further, taste a Manzoni, the truck’s spin on a calzone, or the immensely popular Voodoo wings. Keep an eye on Manzo’s Facebook page to see where you can find them to get your fill.

Arris' Pizza

Location: 1020 E. Green Meadows, Suite 102 Contact: 573-441-1199 Price: $7.50 and up Hours: Monday - Saturday 11 a.m. to 10 p.m., Sunday 11 a.m. to 9 p.m. Delivery: Yes, through Mr. Delivery and Order Up Specialties: Hercules, Arris Arris Pardalos opened the original Arris’ Pizza across from Missouri’s Capitol building in Jefferson City in 1961, adding a family-friendly gathering place to the city’s restaurant scene. More than four decades later, Columbia became a new home for the much-loved pizza parlor, serving up pizza, pasta and more in its family style bistro. The popular Hercules lives up to its name in size and toppings, loaded with seasoned ground beef, Canadian bacon, pepperoni, Greek sausage and breakfast bacon. The Arris is another popular pick among customers, and is topped with Greek sausage, onions and green peppers. Pick up a slice of pizza Tuesday through Friday during lunch.

G&D Pizzeria

Location: 2101 W. Broadway (Crossroads West Shopping Center) Contact: 573-445-8336 Price: $7.75 and up Hours: Monday - Saturday 11 a.m. to 10 p.m. Delivery: Yes, through Mr. Delivery and Order Up Specialties: Gyro, Burger and fries ($4.19) Families flock to G&D Pizzeria for the food and for the atmosphere. The restaurant has been owned and operated by Pano Terzopoulos and his family since it opened nearly 50 years ago, with the prerogative to make sure every member of your family finds something to their liking on the menu. Here, toppings such as the house-made sausage, burger, and fresh peppers fall onto scratch-made crust to create a delicious Greek-style pizza. If pizza isn’t everyone’s favorite, steaks, burgers and even gyros are on the menu. The Terzopulous family’s strong embrace of food tradition means that you can always count on the pizza to be consistantly delicious each time you visit.

Wise Guys

Location: McNally's Irish Pub, 7 N. Sixth St. Contact: 573-443-7777 Price: $6.49 - $23.84 Hours: Monday - Tuesday 4 p.m. to 2:01 a.m., Wednesday - Thursday 4 p.m. to 3:01 a.m., Friday - Saturday 11 a.m. to 3:01 a.m., Sunday 11 a.m. to 2:01 a.m. Delivery: Yes Specialties: 20-inch two toppings, stuffed pizza and Chicago style They’ll tell you themselves — they are open way too late. But, when 2 a.m. rolls around and a craving for hot fresh pizza hits, we sure are grateful for those late-night delivery drivers. Wise Guys caters to nocturnal pizza-lovers with its delivery hours, bringing pizzas ‘round until 3 a.m. on weekends. Whether you’re up because the party is over but your hunger is lingering or because the baby’s been crying for hours, Wise Guys has got your back. Order a Chicago-style deep dish, stuffed crust or traditional crust, they won’t disappoint.

West Main2

Location: 923 E. Broadway Contact: 573-777-7711 Price: $9 traditional crust, $14 cauliflower Hours: Sunday - Thursday 11 a.m. to 9 p.m., Friday - Saturday 11 a.m. to 10 p.m. Delivery: Yes, through Order Up Specialties: The Man, Fiesta One of the newest additions to Columbia’s assortment of pizzerias, West Main2 is also one of the quickest. The one-size-fits-all philosophy also comes with a one-price-fits-all system. The traditional crust pizzas (gluten crust) are $9, and come baked to order in around 5 minutes, loaded with your choice of fresh ingredients. It’s the option to embrace individuality with a variety of toppings and sauces all at one static price that customers enjoy most. Those with food sensitivities can find something that works for them too. A gluten free crust is available for $10, and cauliflower crust comes at $14. Pair your pizza with a soft drink for just a dollar more, or choose from a selection of beers on draft.

Tony's

Location: 17 N. Fifth Street Contact: 573-442-3188 Price: $9.95 and up Hours: Monday - Thursday 11 a.m. to 11 p.m., Friday 11 a.m. to 12 a.m., Saturday 4 p.m. to 12 a.m., Sunday 4 p.m. to 9 p.m. Delivery: Yes Specialties: Thin crust pizza Tony’s has been a Columbia favorite since the Veros family opened the shop downtown nearly half a century ago. Today the pizza palace still serves up thin crust pizzas seven days a week, along with other specialties like baklava and gyros. Meet with colleagues for lunch, stop in for a carryout order on the way home for dinner, or call in to order for delivery.

Angelo's Pizza and Steak

Location: 4107 S. Providence Road Contact: 573-443-6100 or 573-443-6300 Price: $5.95 - $10.95 cheese; $20.95 house special Hours: Sunday - Thursday 11 a.m. to 9 p.m., Friday - Saturday 11 a.m. to 10 p.m. Delivery: Yes, through Order Up and Mr. Delivery Specialties: Meat lovers, House, Greek, Pepperoni Owner of Angelo’s Pizza and Steak, Pano Skyvalidas, taste-tests pizza just like many of us do. He puts leftovers in the fridge, and waits until morning. “That’s how I determine if pizza is good or not,” he says. “If you can eat it right out of the fridge and it’s still just as good, that’s a good pizza.” Pano has been serving up his next-day-delicious (it’s also just as good right out of the oven) pizza at his family’s restaurant for 32 of the 50 years Angelo’s has been operating. Along with the homemade crust, sausage, and fresh ingredients, Pano says customers love the family-friendly atmosphere and affordable prices.

Gumby's

Location: 1201 E. Broadway, 912 Rain Forest Parkway Contact: 573-874-8629; Rain Forest Parkway 573-777-8998 Price: $5.99 - $18.99 plus toppings Hours: Downtown: Monday - Wednesday 11 a.m. to 2 a.m., Thursday - Saturday 11 a.m. to 3 a.m., Sunday 11 a.m. to 1 a.m.; RF Parkway: Monday - Tuesday 11 a.m. to 11:30 p.m., Wednesday - Thursday 11 a.m. to 12:30 a.m., Friday & Saturday 11 a.m. to 2 a.m., Sunday noon to 10:30 p.m. Delivery: Yes Specialties: Pokey Stix, Pepperoni Rolls For many current and former college students in Columbia, Gumby’s was present in many late night memories. The pizzeria’s late-night dining room hours and delivery options make it a popular spot for those who crave an extra meal between dinner and breakfast. And those memories bring people back to Gumby’s years later, putting in the same late-night order — maybe just a little earlier in the night this time. Columbia favorites are the Uncle Jesse, a pizza topped with alfredo sauce, chicken, bacon and pepper jack cheese, along with The Stoner Pie, topped with pepperoni, bacon, mozzarella sticks, french fries, cheddar cheese and topped with mozzarella. And you can’t forget to add Pokey Stix to your order — Gumby’s famous garlic cheese bread.

Shakespeare's

Location: South: 3911 Peachtree Drive; Downtown: 225 S. 9th Street; West: 3304 W. Broadway Business Park Ct. Contact: South: 573-447-7435; Downtown: 573-449-2454; West: 573-447-1202 Price: $5.25 - $14.25 cheese, $.70 - $2.99 per topping Hours: Saturday - Thursday 11 a.m. - 10 p.m., Friday and Saturday 11 a.m. - 11 p.m., bars open Monday - Saturday 4:30 p.m. - 1 a.m., Sunday 4:30 - 11:30 p.m. Delivery: Yes Specialties: The Meat lover's, Panda's Pepper, The Masterpiece What do Columbians love about Shakespeare’s? There’s a pretty simple answer. In the words of Shakespeareans themselves, “It’s the pizza, stupid.” And it’s true; it really is that simple. There’s something about a Shakes’ pizza that’s delightfully dependable and delicious. Classic orders include the Meat Lover’s, topped with over a pound (on a large pizza) of pepperoni, Canadian bacon, ground beef, Italian sausage and breakfast bacon. If you want veggies to make an appearance, try the popular Masterpiece, topped with red onions, pepperoni, Canadian bacon, fresh mushrooms, black olives, green peppers, Italian sausage and lean ground beef. As for the restaurant itself, it’s a combination of nostalgia and quirks that combine to make Shakespeares a much-loved Columbia eatery. Go with your parents, kids, friends or your boss and have a good time — and a good pizza — every time.  

Italian Village

Location: 711 Vandiver Drive, Suite B Contact: 573-442-8821 Price: $5.99 - $15.99, $20.99 specialty Hours: Sunday - Thursday 11 a.m. to 10 p.m., Friday - Saturday 11 a.m. to 11 p.m. Delivery: Yes Specialties: Supreme, Chicken Alfredo Italian Village pizza has been a hit with Columbians for 20 years. In fact, it’s outgrown its single location on the North side of town and plans to open a second location in the Broadway shopping center near Gerbes this fall. It is one of the only locations that will deliver anywhere in Boone County, spreading that taste of Italy well outside city limits. Customers love the homemade garlic crust, fresh ingredients, and most of all, great customer service, says co-owner Richard Martin. He and his brothers, also co-owners, plan to keep the family tradition going for years to come.

Pizza Tree

Location: 909 Cherry Street Contact: 573-874-9925 Price: $9 and up Hours: Sunday - Wednesday 11 a.m. to 10 p.m., Thursday - Saturday 11 a.m. to 2 a.m. Delivery: Yes Specialties: Banh Mi, Ranch Hands Whether you’re craving a whole pizza pie or just a slice, Pizza Tree has you covered well into the night. Venture into the Treehouse, as the owners like to call it, to order a pizza that’s just as unique as you are. Owners John Gilbreth and Amanda Rainey find inspiration outside the pizza box, whipping up specialties like the Jalapeño Papa, inspired by jalapeño poppers, Carne Asada, Mexican pie with corn sauce, and Spin Art, featuring spinach artichoke. But the most popular item is probably the simplest — a slice of pepperoni. That’s quite possibly because each ingredient is selected and treated with care, no matter how small or simple, says co-owner Amanda. “We get a lot of comments about how good our dough/crust tastes, and that is because we use high quality flour, a sourdough starter, olive oil and honey for extra flavor and quality,” she says. “We make all of our sauces and salad dressings, we season and roast our mushrooms before they become a topping, and we make our Italian sausage and Canadian bacon with Patchwork Farms pork.” Drop by or call for delivery to snag a slice.]]>
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Walk This Way http://zimmerdemo.com/clients/sample/2017/08/24/culinary-adventure-tour-2/ Thu, 24 Aug 2017 13:48:37 +0000 http://insidecolumbia.net/?p=9877 Photos by L.G. Patterson On May 30, Inside Columbia partnered with Columbia Culinary Tours for a special guided walking tour of some of Columbia’s finest eateries. The tour was sponsored by the Missouri Beef Industry Council, and nearly 30 diners hungering for a fun gustatory experience took part. After meeting up at The Broadway, the two tour groups set off. Inside Columbia’s editorial staff was part of group I, and our first stop was Umbria. (Sadly, since closed.) Throughout the tour, our guide Kerry peppered the evening with interesting historical tidbits about Columbia, much to the enjoyment of the participants. Upon arriving at Umbria, we were ushered into a rustic room in the back for a delicious dinner of rare beef tenderloin covered in a savory tomato-based sauce. It was served with lobster and crab filled raviolis topped with fresh parmesan cheese, and paired with a refreshing flute of champagne. Stop two was the Craft Beer Cellar, bustling with business on one of its popular Trivia Tuesdays. Again, we were ushered into a back room where we were greeted by the owners of the Cellar, as well as Como Smoke & Fire. We dined on a beautifully barbecued smoked turkey breast sandwich, topped with a tart pickle and coleslaw. It was accompanied by a side of perfectly prepared roasted vegetables. A nice cold ale was the perfect complement. Next we were off to the Broadway Brewery, where we enjoyed a hearty portion of meatloaf, mashed potatoes and green beans. The savory goodness of the meal was offset perfectly by a generous pour of Boone County Brown ale. Finally, both tour groups concluded their respective tours at The Roof, where we enjoyed a specially prepared craft cocktail, along with a sinfully rich sampling of Osso Bucco, The consensus on the evening was overwhelmingly positive. Many guests remarked on the ample portions that were served, and said they enjoyed the fact that the chefs were on hand to personally describe what they had prepared. It was a unique opportunity to get a taste of what Columbia’s vibrant culinary scene has to offer. If all goes as planned, more tours will be offered in the future. Stay tuned and bon appetite! [Best_Wordpress_Gallery id="143" gal_title="Culinary Adventures Tour May, 4 2017"]]]> 9877 0 0 0 Publish or Perish http://zimmerdemo.com/clients/sample/2017/09/01/publish-or-perish-2/ Fri, 01 Sep 2017 13:57:22 +0000 http://insidecolumbia.net/?p=9956 Inside Columbia put out a call for hopeful authors to participate in a 9-month Publish or Perish challenge. By now participants should have a good amount of words to start working with. August’s product is one of two things: a solid footing, where a cohesive book is forming, or a variety, in which some unique part stands out to build upon. At most, writers have eagerly tackled a word count. Perhaps there is even a concluded first draft. First drafts are not final products. Marlene Lee, Columbia resident, is author of five published works, including “The Absent Woman” and “No Certain Home.” “I revise over and over and over again,” says Lee. “For me, it’s the most important part of writing.” At the very least, a plethora of diverse ideas are on the page and it is time to form something cohesive. Some part has the potential to become amazing. “Don’t be skeptical about your own ability and the worthiness of your ambition,” Lee says. At any point in this journey it is acceptable to start back at the beginning, but it will become increasingly difficult to reach the end goal with each delay. It is more productive to review and move forward. Fiction writers should watch for an emerging clear story. Are there characters, setting and a plot? One of those will be stronger and come more easily. Weaker areas can grow and develop, even as the stronger areas continue to shine. Non-fiction works benefit from clarity of topic. Critical facts require accurate sources. Just as with fiction, non-fiction varies in style — from creative to textbook informative. Each style will suit a different goal. Knowing the goal matters. It is unlikely that many have completed a full text, so writers should continue writing through September. However, while complete abandon was acceptable in August, it is time to ensure that words have a healthy degree of focus. Word count is a good guideline for a draft completion target. Novels tend to average around 90,000 words. Genre matters here, so it is a good idea to Google “word count” and a specific genre for target word count ranges. There are always valid exceptions, but shooting for the norm will lend a work market appeal. Upcoming months of quality editing will reduce content, so it is wise to adjust accordingly for the first draft. September is also a good time for content-based considerations. Now is the time to research, without getting lost in it. Return August’s writing book(s) to the Daniel Boone Regional Library and pick up something related to your topic. Talk to someone you know about your book and be open to suggestions. Be especially bold. Look up some of the open writing communities in town and head to a meeting. The Columbia Writers Guild (www.ccmwg.org) is a vibrant and diverse community. Lori Younker, former president of the Columbia Writers Guild and author of “Mongolian Interior: An Expatriate Experience,” says, “The Columbia Writers Guild is growing in its mission to ‘nurture writers.’ They do an amazing job of bringing speakers and events to Columbia for the benefit of writers at all levels of expertise.” Perhaps even register for the 3rd Annual ShowMe Writers Masterclass (www.ShowMeWriters.com). This two-day event is on Oct. 28 and 29, 2017, and has tracks for creative non-fiction, fiction and playwriting/screenwriting. Attend one of the many book talks in town. Meet the Author is a free monthly event at the Boone County Historical Museums and includes an opening act, SMALL (Students Making Art from Language for Listeners) talk. Details can be found at www.boonehistory.org. The Osher Lifelong Learning Institute hosts a monthly Saturday Morning Book Talk, which costs $3. Details can be found at www.extension.missouri.edu/learnforlife. Orr Street’s Hearing Voices/Seeing Visions is beginning its fall schedule (www.orrstreetseries.blogspot.com). The University of Missouri, the Daniel Boone Regional Library and Barnes and Noble also offer periodic writer and reader events. For the month of September, Publish or Perish participants should keep writing, but it is also time to step into the rich writing culture in Columbia. “Don’t do it alone,” Younker says. “Get with others and find your writing circle. Search and seek until you have that small community that supports you through the process of experimentation, trial and error.”]]> 9956 0 0 0 All The Right Moves http://zimmerdemo.com/clients/sample/2017/09/07/all-the-right-moves/ Thu, 07 Sep 2017 13:00:23 +0000 http://insidecolumbia.net/?p=9643 Photo courtesy of L.G. Patterson One of Columbia’s most eagerly anticipated festivals returns to Stephens Lake Park the weekend of Sept. 29–Oct. 1. A mass of music fans hungry for great listening, great eating and an all around great time will descend on the park for the 11th annual Roots N Blues N BBQ Festival. Last year’s fest drew approximately 32,000 guests. According to Jamie Varvaro, Director of Marketing & Development for RNBNBBQ, fans can expect another amazing experience. “Like every year, it really comes down to the whole of the event. Meaning, all the notes of this amazing Roots N Blues N BBQ composition are what make this a truly memorable experience,” says Varvaro. “The incredible Stephens Park venue, our art team that transforms this beautiful landscape into something truly magical, the Food & Beverage Row, the Vendor Village and, of course, the music.” More than 30 artists from a wide variety of genres will perform: roots, blues, bluegrass, country, folk, rock, gospel — you name it, RNBNBBQ has it. The lineup features international, national, regional and local artists. Some of this year’s performers include Band of Horses, the Old 97’s, Ryan Adams, Leon Bridges, John Prine, Marshall Crenshaw and Emmylou Harris. Fest-goers can sample food and enjoy cold beverages from lots of local and regional vendors. The fest will have everything from mouth-watering barbecue (of course!) to nachos, pizza, fish tacos, burgers and more. Lemonade, coffee and an array of adult beverages will be available, as well as delectable desserts. You’ll want to bring a refillable water bottle, camp chair or blanket, sunscreen and bug spray, and consider binoculars and a raincoat or waterproof poncho, too (umbrellas are not allowed). One thing you won’t have to bring is cash. Varvaro says that this year the fest is following the lead of many other top festivals and major theme parks and going cashless. Your entry into the fest and all of your purchases happen through your RFID wristband that you can pre-load with cash and continue to load and monitor via the festival app on your smartphone. There will be a number of stations on the festival grounds where you’ll be able to load your wristband as well. Vendors will no longer accept cash, credit or debit card. Instead, it’s all connected to your wristband. Another new offering is storage lockers that you can rent for a day or the entire weekend, made possible by the fest’s presenting sponsor, StorageMart. Also new this year is the addition of a T-shirt contest. More than 20 designs were submitted and T-shirts featuring the winning design will be for sale in the festival tent. Varvaro said they received many really great designs, making the selection of a winner very challenging. You can ride CoMo Connect to the fest for free, or take advantage of the free shuttle buses that will be running between the downtown parking garages and the park. Fulfill your quest for a really fun fest and head out to this year’s RNBNBBQ. You won’t be disappointed. Learn more at www.rootsnbluesnbbq.com.]]> 9643 0 0 0 Mighty Micros http://zimmerdemo.com/clients/sample/2017/09/07/mighty-micros/ Thu, 07 Sep 2017 13:00:28 +0000 http://insidecolumbia.net/?p=9649 photos courtesy of Rebecca Allen On Saturday mornings the Columbia Farmers Market draws thick crowds eager to fill their bags with fresh produce, baked goods, local meats and more. Wandering through is a sensory experience, filled with earthy smells, bright cheerful produce and savory samples. Amidst large-scale farmers, two tents stand out with simplistic beauty. LP Urban Farm sells clamshells filled with delicate microgreens. Nearby, The Grow Bros Natural Farmers have containers filled with the ornate white fans of oyster mushrooms. On occasion both tables display a small selection of other produce; lettuce to make a salad to highlight the micro greens or green beans to serve in a skillet alongside the oyster mushrooms. The primary niche market for both, though, is clear. Hubert Shaw and two of his sons, Nathan and Christopher, began growing oyster mushrooms out of curiosity. “We got into growing oyster mushrooms because Nathan had experimented with them and found them interesting,” says Shaw. “They ended up intriguing all of us because of the complexity of growing them. We set out on the adventure to see if we could conquer the challenge.” Shaw works for the University of Missouri on the campus side of things, while both Nathan and Christopher work on the hospital side. The Grow Bros Natural Farmers are based in Sturgeon, where they hope to continue to expand into other mushrooms including Shitake, portabella and button mushrooms. Shaw says, “One day soon we plan on this being a full-time business for all of us as we expand and produce more varieties and a larger amount of mushrooms.” They began growing the mushrooms about two years ago, but expanded their efforts in the last year. Their product can be found at several farmers markets in Missouri, from Kansas City to Washington. The Grow Bros Natural Farmers also sell their mushrooms directly to a variety of restaurants and catering companies. Oyster mushrooms are versatile, with a milder flavor than some specialty mushrooms. They hold up well in soups or sautéed, though Nathan’s favorite preparation is grilled alongside fresh asparagus. The mushrooms require a different sort of attention from other Missouri produce. “We take the grains after they’ve been sterilized and inoculated with the mycelium and when fully colonized, mix it with straw and pack it in plastic tubes to make straw logs,” says Shaw. “Next we poke holes in the bags with arrowheads and put them on shelves to pin and produce mushrooms. We grow them in Christopher’s garage that is sealed tight so we can control the temperature and the humidity level.” Christopher’s garage is filled with bags stacked neatly on custom-built wooden shelves. The bags are in various stages of growth to ensure a steady supply, a range from zero growth to the bags disappearing under the elaborately layered frills of the oyster mushrooms. More information about their mushrooms can be found on www.facebook.com/TheGrowBrosNaturalFarmers. Nutritious and Dense Microgreens Seth Allen of LP Urban Farm sells nutrient dense microgreens. There is a wide variety: robust sunflower, tangy kohlrabi, heady herbs, spicy radishes and more. “We get to grow lots of cool varieties that have a range of flavor, texture and color,” Allen says. The visual appeal is certainly one of the major customer draws. At the Columbia Farmers Market, people stop because they are intrigued by the unique little plants. Allen sells individual types alongside custom-made mixes, all suited to various dishes and personal palettes. “Everybody asks me what to do with the microgreens,” says Allen. “A lot of people view microgreens as an accessory, but there are all kinds of exciting things you can do.” He enjoys sharing ideas with regulars and new customers alike at his market table. Most people are more familiar with sprouts. “Nutritionally there is probably not a whole lot of difference between a sprout and a microgreen of the same variety,” Allen says. “The nutrition packed in the seed is intended to feed that plant for a while and when you eat a sprout or a microgreen you capture all of that nutrition.” Microgreens “Microgreens are a little bigger and have a lot more flavor,” says Allen. The microgreens are essentially the stage after a sprout. They are 1- to 2-inches long and include the stem and first set of leaves (cotyledon), but no roots. Because microgreens are clipped above the soil growth, they are not at risk for some of the bacteria issues that sprouts are susceptible to. To maximize his plants, Allen seeds his plants directly on top of the soil. They have high nutrient demands from the soil, so every tray gets a fresh batch. The Allen family’s small backyard is evolving with hills formed from discarded microgreen soil. Heads of lettuce and edible flowers peek through landscaping fabric alongside the purple leaves of Japanese Shiso, a unique liquorish/citrusy herb that is excellent for pickling. The outside produce is definitely not the primary focus of Allen’s energy. Inside, he keeps track of the daily needs of the microgreens on a large chart on the wall inside the garage. Similar to Christopher’s garage, Allen has converted the garage with towers of shelves, which are filled with trays in various stages of growth. Lights are mounted on each shelf, allowing control of light and increased warmth. Up high, recently seeded trays are stacked tightly, with young seedlings pushing ever upward. After 9 years working at a computer screen in a cubicle, Seth Allen makes it clear that he loves his new urban farm life. “I was really ready to do something else,” Allen says. “I find joy in growing small things. We researched ways I could make a job and a living doing that.” Allen and his wife, Rebecca, knew that they had no intention of moving their family of four. “There is a pretty classic model of small market gardens. We were not in a position to move and we didn’t really want to increase our debt load to start a business,” says Allen. “We started looking at our limitations and how we could turn them into an opportunity.” While Allen wanted a smart growth model for his business to eliminate debt, space was the primary limitation. “Microgreens are really labor intensive,” Allen says. “Other farmers who do much larger things don’t have the time to mess with microgreens. That was our in.” Allen was prepared to invest all of his time in developing the microgreen market and he knew he could find space for the tiny plants. “That’s kind of the challenge and the beauty of the urban farm,” says Allen. “We don’t have the space to grow watermelons or pumpkins. We have to grow really small things.” A little more than a year after testing his product on friends and family and an early test Community Supported Agriculture share program (CSA) with only seven members, Allen now has steady business with restaurants including Main Squeeze and Kampai, catering companies, the Columbia Farmers Market and his mini-CSA program. Since microgreens do not have a defined season, Allen offers six-week CSA subscriptions followed by a week off so he can reset. “A week off gives customers a bit of a change,” says Allen, “and they remember what they are missing.” When talking about an extremely small and lightweight product, Allen’s success is apparent. “We produce around 20 pounds of micros each week,” Allen says. “We are on track for 1,000 pounds this year.” Contact LP Urban Farm at www.lpurbanfarm.com.]]> 9649 0 0 0 Poetic License http://zimmerdemo.com/clients/sample/2017/09/11/poetic-license/ Mon, 11 Sep 2017 13:00:29 +0000 http://insidecolumbia.net/?p=9654 Photo courtesy of L.G. Patterson In 2008, Governor Matt Blunt appointed Ashland resident Walter Bargen as Missouri’s first Poet Laureate. The position allowed the prolific poet to interact with Missourians in a unique way, as media coverage and public poetry events filled his days. Indeed, the intent of the position was to allow Missouri to embrace the art of poetry, facilitating interaction and appreciation between Missouri, her people and the honored poet. Though the title has been passed on to other poets, including the current Missouri Poet Laureate, Columbia’s Aliki Barnstone, Bargen continues to engage the public. “If you’re not learning, you’re dying,” says Bargen, who spends as much time seeking knowledge as he does sharing it. Bargen frequently participates in readings, workshops and other events. In 2016, he spoke at the inaugural Unbound Book Festival. He is frequently a guest on Radio Friends with Paul Pepper and most recently, Bargen led a workshop for the Mid-Missouri Arts Alliance in August, called “Through the Eyes of a Poet.” In the time since his term as Poet Laureate, Bargen has written and published several new collections including, “Trouble Behind Glass Doors” (BkMk Press – UMKC, 2013) and “Three-Corner Catch” (El Grito de Lobo Press, 2015). Publication of his newest title, “Too Quick for the Living,” is scheduled for release in November. With thousands of poems published, his subjects cover a wide range, including mythology, history and politics. Though Bargen often tackles real world topics, he rarely works family and friends into his poetry. “Surprisingly, my new book, ‘Too Quick for the Living,’ has many poems dedicated to friends,” says Bargen. “It’s mostly elegiac – farewell poems.” “Too Quick for the Living” will be Bargen’s 20th published collection. “Each book that is published feels like an accomplishment,” says Bargen, “but not one that stops me from moving on to the next book.” He is already working on “Pole Dancing in the Night Club of God and My Other Mother’s Red Mercedes.” Bargen is known for sneaking in well-timed comic relief. “I often consider humor to be my Achilles heel,” says Bargen. “I seem to have a need to make people laugh… but I’ve written many fewer humorous poems than ‘serious’ ones.” War is one of those “serious” topics that fill Bargen’s pages. A childhood in post WWII Germany created a unique understanding of the impact of war for the artist, along with an acute awareness of the endless flow of continuing world conflicts. “I was in Europe soon enough after WWII to play in some of the ruins of it all,” says Bargen. “That left an indelible impression on my imagination. It also brings with it a sense of history and the question ‘why’ did such terrible things happen? The first 70 pages of ‘Days Like This Are Necessary: New & Selected Poems,’ are focused on historic and current conflicts, but often on a personal level. Wars don’t die and they fade away very slowly.” Bargen grew up with a thirst for knowledge, a thirst that has yet to be quenched. “I grew up in a house that had few books,” Bargen says. “I lived in the public library and, fortunately, had a small group of friends who spent their time devouring books.” The importance of reading has not waned for the poet. “You can’t be a writer without being a reader,” says Bargen. “Each of us has one life to live and reading allows us to engage, and also to share, in other lives as well as our own.” The trick of it all, is finding time. Walter, known to pull a pen and paper from his pocket to jot down a series of thoughts, can’t quite catch them all. Or perhaps the poetry has become so integrated that every moment is capturable. “Generally [the poetry] never stops flowing, but more and more often I have to remind myself to find the time, to stop, to write it down,” says Bargen. Learn more about Walter Bargen at here.]]> 9654 0 0 0 "Miss Kitty's Little Pie Shoppe" http://zimmerdemo.com/clients/sample/2017/09/14/miss-kittys-little-pie-shoppe/ Thu, 14 Sep 2017 13:00:32 +0000 http://insidecolumbia.net/?p=9657 For more information such as tickets and pricing, visit cectheatre.org. ]]> 9657 0 0 0 Just Ask Joe http://zimmerdemo.com/clients/sample/2017/09/11/just-ask-joe/ Mon, 11 Sep 2017 13:00:21 +0000 http://insidecolumbia.net/?p=9684 ADDING SPACE The first question I usually get is, “Can we take this wall out?” During a remodel, most clients are looking to tie the kitchen into the dining and living rooms with a more open concept. There can be a lot of work and cost involved with taking a wall out, but it can offer a lot of return. If the wall comes out, it will offer you additional space to reconfigure your kitchen and give you more space to add a big island or peninsula — a big plus for entertaining and clients who like to bake. FLOORING & DETAILS There is an almost endless variety of flooring options. I’ve even see floors made out of copper pennies! Cost-effective and user-friendly bamboo products are very popular right now, not to mention eco-friendly. There are also some user-friendly, click-together engineered flooring products that look like old plank flooring Plank-style tiles that look like old wood are also very popular. Whatever you consider, make sure it can weather the heavy abuse the kitchen floor takes. Consider one of the many waterproof or water-resistant options. Some products can handle a dropped plate without damaging the surface and are soft enough to take the impact without the plate shattering. Regardless of what you install on the floor, a natural wood accent somewhere in the room really warms up the space. Consider adding a wooden beam just for architectural reasons, or large hardware such as iron brackets to add a sense of modern antiquity. WIRING UPGRADES Two things I often hear when doing the initial consultation are requests for more lighting and more outlets. There are some great under-cabinet mounted LEDs that don’t take up any room at all and really brighten up the room. Also, most kitchens don’t have enough outlets. Code requires a number of large appliances to have dedicated or high-amp circuits. I always recommend upgrading the wiring. There is a little cost involved to run wire and patch sheetrock, but it will allow your kitchen to safely do more for you. CABINETS & APPLIANCES Cabinets are a large ticket item and replacing them can easily double the cost of your kitchen remodel. Evaluate your options. If they’re solid and in good shape, consider painting them. Or, buy box store cabinets and upgrade the doors so you end up with nicer cabinets. I’ve seen clients paint their cabinets (to get rid of the popular honey oak), build new metal-framed doors with glass, add glass shelving and some cabinet lighting with a mirror back… it was unbelievable. Something to consider especially if you have cool-looking dishes. The trend with appliances is to try to blend them into the room. You might see a glass-top stove moved out into the island or a microwave located in a drawer of the island, which slides out at waist height. Think through how you will use the space and get creative. GET INSPIRED For kitchen remodel inspirations, go to the Big Box stores to look at materials. Save pictures out of magazines. Go on Pinterest. Go check out the kitchens at your relatives’ houses. Some people are inspired to remodel a kitchen by a style of faucet or a particular light fixture. Sometimes it’s good to consult a designer. I’m a craftsman, not a designer. At the end of the day, I want to produce the homeowner’s unique vision.]]> 9684 0 0 0 Zen and the Art of Compost Maintenance http://zimmerdemo.com/clients/sample/2017/09/14/zen-art-compost-maintenance/ Thu, 14 Sep 2017 13:00:42 +0000 http://insidecolumbia.net/?p=9692 Your Compost Set-Up The basis for any compost pile is its location and construction. Ideally you do not want your compost pile near trees or shrubs because of potentially invasive roots. If you have a root-free space, you can simply start dumping your compost material on the grass or dirt. For roots, a tarp or impenetrable layer can be placed as the base of the pile. If you need to enclose your pile, you can use posts or stakes with turkey wire (heavier gauge than chicken wire). You can also use straw bales though fencing will allow better air flow. The size you should aim for is roughly 3 cubic feet, though you can get somewhat deeper. Just keep in mind that the deeper the pile gets, the slower the process will be. I have a three-bin compost set-up. Bin One is for dumping garden scraps, leaves, some grass clippings and branches with leaves, which are then left to rot. Bin Two contains the working pile, where we will be adding in the ingredients. Finally the finishing pile is in Bin Three. The finishing pile basically sits and ages until ready to harvest the “black gold” humus soil that is the end goal of all compost piles.

The Road to Black Gold

The road to this black gold is simpler than you think. It comes from a semi-precise mixture of ‘browns’ and ‘greens.’ Browns refer to carbon-rich material, while greens are nitrogen-rich material. The brown material doesn’t have to be shredded, though shredded material is easier for digestion by the “microherd” (insects, larvae, fungi and bacteria). If you have ever kicked over fallen leaves in the forest, the “dirt” under the leaves is actually finished compost, produced in a truly Zen manner by the microherd in nature. After leaves, the next ingredient should be a few scoops of garden dirt, the best you can find around your own garden. The garden dirt will contain the starter microherd your pile needs. Now that you have your basic ‘brown,’ a very obvious and easy ‘green’ for you to add is your own shredded lawn grass. All ingredients should be as chemical-free as possible, since the microherd are the targeted “pests” of many lawn products. Another reason to use grass without chemicals is that the nitrogen and other elements in the chemical fertilizer will convince your microherd they don’t need to work so hard to derive those same elements from your compost ingredients. At this point, you are set to go with dirt and greens, which are a mix of slightly less grass than leaves. The goal here is to slow cook the compost, which is much less work than “hot” cooking compost. Parts of the pile will get ‘hot,’ but it usually takes 6 months for all the rot to become pure compost. The only thing you should do at this point is to mix all the ingredients with a pitchfork. Rather than keep the ingredients layered, you put all ingredients in direct contact with one other, thereby making it easier for the microherd to digest the ingredients.

Add in Kitchen Scraps and a “Kicker”

The main source of additional ingredients is the kitchen. You can put everything in any small bucket with a tight lid. The essential ingredients to collect are coffee grounds and tea bags. You can throw the occasional meat-related product in the compost but it should be buried deeply in the pile where it won’t attract meat-seeking mammals. Once the kitchen container is full, take that directly to the compost pile. If you keep a series of 5-gallon buckets with tight-fitting lids you can put off the work of digging into the compost pile for a bit. Basically, the more buckets you have, the more Zen your compost process will be. After the 5-gallon buckets have taken all they can hold, it’s time to mix them into the main compost pile. You can also now mix in your additive of choice, everything from dehydrated molasses to rabbit pellets (either their manure or the actual alfalfa pellets). Basically, we are looking for anything with a little more ‘kick’ than the typical green or brown. The molasses is ideal because of its high sugar content, perfect for nitrogen-producing microherds. But alfalfa or pine pellets (found in some natural cat litter) are also good because of their protein content and help with odors. Manure is another common additive, but again, you have to watch the source, since unwanted pesticides, hormones and weed seeds are found in most common manures. You also want to avoid manures from any meat-eating animal, since those manures may harbor pathogens.

Mix the Mix

When adding in the contents of the 5-gallon buckets, dig a hole in your compost, pour in the contents, sprinkle on any additive and then stir everything together with your tool of choice. Rake in a bit of the surrounding compost from the pile and then bury deeply. Make sure the hole is a foot or two deep so that you are completely burying the contents of the 5-gallon buckets deep. This will keep smell and invasive rodents to a minimum. Once the buckets have been emptied and rinsed out, with the rinse water poured back into the compost pile, you can relax. That compost will cook itself with very little effort over the next 2 to 3 months; though remember we are talking about the ‘working’ pile, so this will get turned over completely as it becomes the next season’s finishing pile. Once the old ‘finishing’ pile has lost about 50 percent of its volume, it can be used on the garden. A compost screen is handy at this stage, made from leftover fencing. It will help clear any trash, as well as sticks or other large matter. Sticks are good for the working pile since the space they create in the pile allows for the oxygen that is vital for a healthy microherd. Screening the compost will result in near potting soil consistency.

Completing the Circle of Compost

At this point, the process starts all over again once the working pile is emptied into the finishing pile. Overall this is the least Zen of all the weeks, since you do have to put in several hours of moving piles from compost to garden and from pile to pile. The ingredients from the ‘dump’ pile then become the base of the new working pile, completing the circle of compost.]]>
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Trail Time http://zimmerdemo.com/clients/sample/2017/09/11/trail-time/ Mon, 11 Sep 2017 13:00:00 +0000 http://insidecolumbia.net/?p=9746 LOCAL RACES TO GET YOUR FIX I got into trail running accidentally when a kayak race on Perche Creek included a combination of 3 miles of paddling and a 2-mile run on the Katy Trail. It was after that race that I found out about the Finger Lakes Challenge. This race, held in September at Finger Lakes State Park, starts with 5 kilometers of paddling and ends with a 5-kilometer run on the Kelley Branch Mountain Bike Trail. It was part of a series of races held at state parks. Racers came from as far away as Hannibal and Joplin for the challenge. State park personnel and volunteers do an excellent job putting on this race. Trail running often shares the same trails as mountain biking. Another local trail running event takes place on the Rhett’s Run mountain bike trail at Cosmo Park. This trail packs a lot of switchbacks into a small area. Rhett’s Outdoor Challenge R.O.C. 7k is a 7-kilometer race put on by the Columbia Parks and Recreation in late January. A brisk run, sometimes with snow cover, followed by an awesome oatmeal buffet from Lucky’s Market, is a great start to the season. They also have a bonfire burning for pre-race “warm-ups” and post-race socializing. The big trail run in Columbia is the Rock Bridge Revenge at Rock Bridge Memorial State Park and takes place in October. Columbia Track Club hosts this race and runners can choose the 7 mile, 25 kilometer or 50 kilometer distance.  If you run fast or run the shorter length and finish before noon, you’ll be treated to a picnic of pancakes, sausage and chocolate milk. Like many trail races, the number of participants is limited to help protect the trails. GETTING STARTED So what do you need to get started? The great thing about the sport of running is its minimalism and all you might need is a pair of shoes. Do you need trail specific shoes? Probably not, but if you enjoy checking out the latest gear, there are many options to ponder. In fact, the diversity of trail running options for your feet might exceed those of all other types of running. Some go barefoot, the Tarahumaran Indians of Mexico run in sandals made from recycled tires… There are options that look like hiking boots, shoes with rock plates and others with a thick, cushioned platform, and many other shoes that cater to the specific needs of trail runners. Christopher McDougall’s best-selling book “Born to Run” tells the story of the Tarahumara tribe’s running culture in the Copper Canyon region of Mexico and has been an inspiration to many trail runners. Trail runners tend to prefer longer socks and some wear gaiters to protect the lower legs from brambles and keep sand and grit out of their shoes. There are also trail running vests or belts for carrying water and nutrition through longer runs. I like to carry a small first aid kit, which looks like a thin duct tape wallet and holds a few band aids, butterfly strips, antiseptic pad and moleskin. The occasional fall can be a part of running on the most technical trails and hot spots and blisters can occur on very long runs. And, of course, the only time I’ve needed the kit was the time I left it in my truck. You don’t have to race to enjoy trail running. Having an upcoming event can help motivate you to explore the route. The events are often called “challenges” and the goal for many of us is just to finish well. Each runner gets to decide what that means for them. Rock Bridge State Park is a local gem for nearby trails and practice runs in the park are what really got me hooked and looking for other trails to run. EXPLORING TRAIL RUNNING OPTIONS The Columbia Trail System  provides many other great choices like the MKT and Hinkson Creek Trails. The Bear Creek Run half marathon (bit.ly/2uCc2Y8) is another popular run hosted by Columbia Parks and Recreation. Trail running is about the experience of the trail, so I am always looking to try a new trail. Each new trail that I run adds to my collection of trail running experiences. The collection of sights, sounds, smells and sensations, including a bit of pain, creates memories of sections of trails that I can recall and run through my mind, long after the run. Dr. Paul Porneluzi is a biology professor at Central Methodist University in Fayette. He competes in numerous ultra-marathon paddling and trail running races.]]> 9746 0 0 0 Chicken Kofta With Babaganoush http://zimmerdemo.com/clients/sample/2017/09/14/chicken-kofta-babaganoush/ Thu, 14 Sep 2017 13:00:05 +0000 http://insidecolumbia.net/?p=9757 CHICKEN KOFTA: 1 small red onion, coarsely chopped 2 garlic cloves, coarsely chopped 1 teaspoon kosher salt, divided 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon Aleppo pepper or red chili flakes 1 teaspoon cinnamon 1 teaspoon allspice 1 cup parsley leaves with tender stems ½ cup cilantro with tender stems 1 cup oregano 1 cup mint leaves 1 pound ground chicken, dark meat Directions: Soak skewers by submerging in water for 30 minutes. Preheat grill. Pulse onions and garlic in a food processor until very finely chopped. Wipe out food processor and add herbs. Pulse until finely chopped and then transfer to bowl with onion mixture. Add chicken and remaining salt. Mix with your hands to combine, but don’t overwork. Take ¼ of the ground chicken mixture and shape it around a skewer to form a log 6-7 inches long and 1-inch thick. Repeat with remaining skewers. Grill skewers until a thermometer inserted into the meat reads 160 degrees, about 10-12 minutes. Remove from grill and serve with roasted eggplant dip.  

BABAGANOUSH:

1 large eggplant 3 garlic cloves, grated Grated zest of 1 lemon and 1 tablespoon lemon juice 2 tablespoons olive oil ½ teaspoon sugar Salt and black pepper to taste Directions: Heat oven to 450 degrees. Char the outside of the eggplant on the top of the stovetop turning it until the skin is blistered. Transfer to a sheet tray and continue cooking in the oven for 30-45 minutes depending on the size of the eggplant. Pull out of the oven and let cool for 10 minutes. Split open and scoop out the interior fresh into a bowl. Grate the garlic and squeeze the lemon juice, mix. Season with salt/pepper.]]>
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A Versatile Chardonnay http://zimmerdemo.com/clients/sample/2017/09/07/a-versatile-chardonnay/ Thu, 07 Sep 2017 13:00:06 +0000 http://insidecolumbia.net/?p=9760 9760 0 0 0 Pizza. Beer. No Brainer. http://zimmerdemo.com/clients/sample/2017/09/14/pizza-beer-no-brainer/ Thu, 14 Sep 2017 13:00:15 +0000 http://insidecolumbia.net/?p=9771 9771 0 0 0 They Hit It Out of the Park http://zimmerdemo.com/clients/sample/2017/09/11/they-hit-it-out-of-the-park/ Mon, 11 Sep 2017 13:00:18 +0000 http://insidecolumbia.net/?p=9778 photos by Ashley Turner photography Brianne Bond and Piper Graves exchanged wedding vows June 4, 2016, at Blue Bell Farm in Fayette. They both attended Rock Bridge High School but did not become acquainted until college when a mutual friend introduced them. In December 2014, they attended a family get-together at Brianne’s family farm near Lebanon, where she was excited to see relatives visiting from Georgia. No sooner had they arrived, though, when Piper insisted they take a walk. Mysteriously, Brianne’s relatives encouraged her to go. They arrived at a scenic fishing pond where Piper got down on one knee and proposed. The newly engaged couple then walked to the barn where Brianne’s whole family had gathered under a banner congratulating them. It was a set-up, but Brianne was thrilled. Brianne and her mother started planning the wedding decor the day after the couple became engaged. First, Brianne scrapped the Power-point she had made of her dream wedding from when she was in middle school. That left her with more options and she ultimately followed the lead of her groom, who chose his favorite color as the basis of the palette: pink. [Best_Wordpress_Gallery id="134" gal_title="Piper Wedding 1"] On her wedding day she wore a white full-length trumpet-style dress with an off-the-shoulder neckline. It was made of lace and tulle with beaded accents on the hip and neckline. Her veil was borrowed from her brother’s wife. For jewelry she chose pink and gold earrings that belonged to her mother-in-law and a gold diamond necklace that had belonged to her late grandmother. Her hair was arranged in an up-do with a pearl and beaded hair comb. She carried Anna roses, white hydrangeas, and white football mums against a background of dusty moss greenery. The stem of the bouquet was wrapped in lace from her mother’s wedding dress. Bridesmaids wore petal-pink long gowns with varying necklines. They carried smaller versions of the bride’s bouquet. The groom wore a navy tuxedo with a white shirt, pink bow tie and brown shoes. His boutonniere was an Anna rose with dusty moss greenery. His groomsmen wore light grey tuxedos with white shirts, pink long ties, brown shoes and a single Anna rose for boutonnieres. Piper and his brother built a wooden cross to decorate the altar, which was enhanced with greenery and flowers. The first three rows of seating were made up of antique church pews which had been painted and re-covered to seat family and close friends. The remainder of the seating was provided by white chairs. The aisle was lined with vases full of hydrangeas hanging from shepherds’ hooks. Judge Mark Pfeiffer officiated at the ceremony. “Mark was one of my best friend’s fathers and also Piper’s Little League baseball coach,” Brianne said. “Mark and his wife Tracey went to great lengths to provide premarital counseling for us and make the ceremony very personal.” Just prior to the ceremony, Judge Pfeiffer presented Piper with an old Little League scorecard listing him as the starting pitcher “for good luck.” The judge peppered the proceedings with baseball analogies before asking the bride and groom to exchange traditional vows. After they said, “I do,” all the guests blew bubbles as they walked back down the aisle. The groom then picked up the bride and swung her in a perfect circle without dropping her — a grand slam finish to the ceremony. [Best_Wordpress_Gallery id="135" gal_title="Piper Wedding 2"] The wedding reception was held in the Blue Bell Farms barn that let in a lot of natural light to accentuate the vintage crystal candlesticks and vases on each table. Flowers draped from the vases onto pink tulle table runners. Each guest’s place setting had a gold charger and flatware wrapped in a white napkin and a greeting from the bride and groom. Brianne made all the signs for the ceremony and reception, using an antique door, windows and gold picture frames. Antique suitcases and tables were used to decorate the trail mix bar and guest book table. The couple cut a three-tiered white cake with buttercream icing. The bottom and top tiers were covered in pink buttercream rosettes. It was accompanied by a strawberry sheet cake with whipped frosting. The father-daughter dance highlighted the reception. “My father is NOT a dancer,” Brianne said. “But he insisted we surprise the whole wedding with a mash up dance. We worked for weeks and surprised everyone with a goofy mix of break dancing, line dancing and more.” Brianne started graduate school two days after the wedding, so they postponed a honeymoon in hopes of combining it one day with a graduation celebration. The couple lives in Columbia where Brianne is studying to be a speech pathologist and Piper works in his family’s business, Graves Menu Maker Foods. Brianne is the daughter of David and Becky Bond of Columbia. Piper is the son of Dick and Tracy Graves, also of Columbia.]]> 9778 0 0 0 Knot News http://zimmerdemo.com/clients/sample/2017/09/18/knot-news-3/ Mon, 18 Sep 2017 13:00:21 +0000 http://insidecolumbia.net/?p=9782 Kelly Wilson and Joshua Gaskins were wed on June 3, 2017, at the Olivet Christian Church. The couple met in eighth grade at Jefferson Junior High. They immediately became friends and began dating in February of 2007. They dated on and off throughout high school and then dated all through college. Kelly graduated from Rock Bridge High School in 2011, and received her degree in social studies education from the University of Missouri in 2017. She will earn her graduate degree in learning, teaching and curriculum from the university in 2019. Josh is a 2011 Rock Bridge graduate. He received his degree in health sciences from the University of Missouri in 2016. The bride’s parents are Carol and Lloyd Wilson of Columbia. The groom’s parents are Laura Gonzalez of Grand Rapids, Michigan, and Russell Gaskins of Columbia. Kelly is a social studies teacher with the Columbia Public Schools. Josh is a personal trainer with Columbia Strength and Conditioning.   Kate July, of Blue Springs, and Michael O’Brien, of Ballwin, will wed on Nov. 4, 2017, at the Liberty Christian Church in Liberty. Kate graduated from Blue Springs High School in 2009. She earned her undergraduate degree in biology from Truman State in 2013, and her medical degree from the University of Missouri in 2017. Michael graduated from Westminster Christian Academy in 2009. He received his business degree with an emphasis in marketing from the University of Missouri in 2013. The bride’s parents are Kathy and Mike July of Blue Springs. The groom’s parents are Debra and Frank O’Brien of Ballwin. The couple met through mutual friends at The Crossing Church. They plan to honeymoon in Rivera Maya, Mexico, in April of 2018. Kate is an ENT resident at the University of Kentucky. Michael is an operations project manager with Veteran’s United Home Loans.   Paxton Jobe and Christopher Tennill plan to wed in October of 2019. An outdoor wedding is planned on Paxton’s family farm in Green City. Paxton graduated from Battle High School in 2015 and is doing her undergraduate studies at the University of Missouri. Christopher graduated from Hickman High School in 2014 and is currently in aviation with the U.S. Navy. The couple met at a Hickman football game. Christopher was filming the game, along with a friend of Paxton’s. That friend introduced the two and they were pretty much inseparable after that. Chris proposed on a family friend’s farm in Blackwater on June 1, 2017. The bride’s parents are Alicia and David Jobe of Columbia. The groom’s parents are Alethea and Ronald Tennill of Rocheport.     Sarah Heeter and Keith Wilson, of Columbia, will wed on May 19, 2018, at St. Mary’s Church in Fulton. A reception will follow at Old Hawthorne Country Club. Sarah is a 2010 graduate of Rock Bridge High School. She graduated from Westminster College in 2014 with a bachelor’s of science in biochemistry. Keith graduated from Rock Bridge in 2007, and the University of Missouri in 2011. The couple first met during childhood — Keith was best friends with Sarah’s brother, Patrick. But it wasn’t until years later when both were in Patrick’s wedding party that they connected romantically, feeling an undeniable chemistry. Keith returned to Hawaii, where he was stationed with the Navy, and Sarah couldn’t stop thinking about him. She sent him a message on Facebook asking for his number, and they talked on the phone every single day after that. Despite the distance, their relationship blossomed. The bride’s parents are Pat and Jim Heeter of Columbia. The groom’s parents are Carol and Lloyd Wilson of Columbia. Sarah is a dental student at the UMKC School of Dentistry. Keith is a lieutenant in the U.S. Navy stationed at Offut Airforce Base in Omaha, Nebraska.]]> 9782 0 0 0 The Depths of the Opioid Crisis http://zimmerdemo.com/clients/sample/2017/09/11/depths-opioid-crisis/ Mon, 11 Sep 2017 13:00:44 +0000 http://insidecolumbia.net/?p=9811 Doctor Shopping Rep. Rehder introduced a bill in the 2017 legislative session to implement a statewide Prescription Drug Monitoring Program (PDMP) to track prescription opioids such as OxyContin and Hydrocodone, the two most widely abused and addictive painkillers. PDMPs prevent addicts from going from doctor to doctor to obtain a new prescription by tracking opioid prescriptions through a database. The bill was blocked through filibusters for the past several years by Sen. Rob Schaaf, R-St. Joseph, who objected to it based on privacy concerns. On July 17, Gov. Eric Greitens created a PDMP for Missouri by executive order that will use a database to track doctors’ prescribing practices rather than patients’ prescriptions in order to shut down so-called “pill mills.” Rehder called the executive order an important layer to counter opioid abuse by making sure doctors are prescribing appropriately, but it does not constitute a comprehensive PDMP. Troy Derby of the DEA said addiction often begins when patients have an accident or surgery. An opioid painkiller is prescribed to lessen their discomfort but they quickly become dependent on it. “OxyContin and Hydrocodone are expensive,” said Derby. “Heroin is not.” The patient may find heroin is as easily obtainable as prescription drugs. But heroin, which is smuggled into the United States by traffickers, is often cut with Fentanyl, a drug that is one hundred times more potent than morphine. “Fentanyl metabolizes more quickly than heroin, and it can be absorbed through the skin. First responders have much less time to administer Narcan, an antidote, to save the victim’s life,” Derby said.

Getting Clean

Eddie started using opioids when he was 19, stealing drugs from his parents’ and grandparents’ medicine cabinets. He graduated to getting pain medications by going from emergency room to emergency room, complaining of a severe toothache. He tried to get clean several times. “Just quitting is not an option, physically or mentally,” Eddie said. “Your body is in excruciating pain. It’s hell.” He went through rehab eight times. Finally, he was ready to quit. “You know you’re just going to keep hurting the people around you.” He relied on his family and clean friends, “the ones I had left,” he said, to help him through withdrawal. Patients addicted to opioids go through rehab an average of seven times. Rep. Rehder, whose daughter became addicted at the age of 17, said it requires a holistic approach and “retraining your mind” to avoid the triggers that set off cravings for drugs. Her daughter has been drug-free for the past three years after spending six months in a rehab facility. Drug treatment programs exist in almost every community, according to Dr. Brooks. He counsels people with addiction issues to contact their physicians and to seek free programs such as AA, Al-Anon, Compassionate Friends and online resources. Many state-based and non-profit programs are also free. The first step, he said, is to admit there is a problem and seek help.

The Disease of Addiction

Second Ward City Councilman Mike Trapp attended the discussion. He has spent his career as a drug counselor. “Treatment for addiction is effective,” said Trapp. “It typically requires 90 days of active treatment and six months of follow-up care. What concerns me — and should concern all of us — is the stigma, prejudice and discrimination against people who need this medical treatment. It is just another chronic illness and should be treated as such.” Brooks and Rehder echoed Trapp’s statement. “We don’t look at diabetics with anything but concern,” Brooks said. On June 2, 2015, he received a call saying his son had been found unresponsive. His son, Lucas, had been out of rehab for a month; Brooks thought Lucas was turning a corner but instead he took a fatal dose of heroin. “We are all flawed bodies,” said Rehder. “When an addict stumbles, we give up. We must be willing to take it out in the open and treat it like the disease that it is.”

What Missouri and Other States Are Doing

New York State enacted the first Prescription Drug Monitoring Program in 1918 to regulate morphine, cocaine and heroin, all legally prescribed at that time. California has the oldest continuous drug monitoring program, which was adopted in 1939. Missouri was the last state in the nation to have a PDMP. It differs from most other states’ programs by working with private sector partners such as insurance companies to obtain “de-identified data” to target “pill mills that pump out prescription drugs at dangerous and unlawful levels,” according to the governor’s news release. When the Missouri legislature failed to pass a PDMP, many Missouri counties, including Boone, joined with a St. Louis County PDMP that requires pharmacies to use and contribute to a database of opioid prescription information. Approximately 60 percent of the state’s population is included in the database, and 80 percent is expected to be included by the end of the year. Eighteen states have “physician mandated” PDMPs, meaning physicians are required to consult a database of patients’ prescription history before prescribing opioids. A study conducted by the Pew Charitable Trust found that mandatory use of the database in New York led to an 8.7 percent decline in opioid prescriptions, and to a 12.8 percent increase in prescriptions for opioid dependence. The Missouri State Medical Association, which supports passage of a PDMP, opposes including a physician mandate. Missouri became the third state in the nation to file suit against pharmaceutical companies for “a coordinated campaign of fraud and deception” that led to the opioid crisis. Attorney General Josh Hawley brought the suit against Endo Pharmaceuticals, Purdue Pharma and Janssen Pharmaceuticals, saying they used fraudulent science to mislead patients on the addictive risks of opioids and “profited from the suffering of Missourians.” Ohio and Mississippi have filed similar suits. Kentucky sued Purdue Pharma in 2015 and the case was settled for $24 million. Twenty-one states, including neighboring Illinois and Arkansas, have adopted laws to legalize the use of marijuana for medical purposes. Researchers found that opiate-related deaths decreased by approximately 33 percent in 13 states in the following six years after medical marijuana was legalized, according to a study published in the journal JAMA Internal Medicine. In 2010 alone, states with legalized medical marijuana saw approximately 1,700 fewer opioid-related overdose deaths. Use of medicinal marijuana in states where it is legal is approved for a number of conditions, including cancer, HIV, multiple sclerosis and glaucoma. The pain-relieving benefits of marijuana allow patients to eliminate or lower the use of opioid painkillers.

The Mental Challenge of Addiction

Addiction hit home for Rep. Holly Rehder, R-Sikeston, when her daughter became addicted to opioids at the age of 17. Rep. Rehder, who has spent the past five years trying to establish a Prescription Drug Monitoring Program in Missouri, said the mental health aspect of overcoming addiction is paramount to effective treatment. “Effective counseling helps patients identify the mental triggers that make them crave drugs,” said Rehder. Stress, memories, even sensory factors such as smells, can trigger the urge for euphoria provided by opioids. Rehder said it can take two years of recovery before the brain relearns to make its own endorphins. Avoiding known triggers and getting mental health counseling during this time is essential. Many treatment centers and other resources are available in Columbia to patients and families of patients. Here are a few: Harry S Truman Memorial Veterans Hospital, 800 Hospital Drive, 573-814-6000 ext. 6486 Behavioral Health Group, 1301 Vandiver, Suite Y, 573-449-8338 McCambridge Center, 201 N. Garth Ave., 573-227-3741 Phoenix Health, 90 E. Leslie Lane, 573-875-8880 Burrell Behavioral Health, 1805 E. Walnut, 573-777-7500 Escape Alcohol and Drug Outpatient Counseling Center, 219 N. Ninth St., 573-449-0120 Family Counseling Center of Missouri, Inc., 117 N. Garth, 573-449-2581]]>
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A New View: Vacation http://zimmerdemo.com/clients/sample/2017/09/11/new-view-vacation/ Mon, 11 Sep 2017 14:49:49 +0000 http://insidecolumbia.net/?p=9989 Assignment: Vacation The Location: North Captiva Island I rarely take a vacation. I consider myself lucky because I enjoy my work. What I do doesn’t really feel like work. That’s why I named my company Recess, Inc., because it’s playtime all the time. So, when I do take a vacation it is usually forced upon me. I had a unique opportunity to join my in-laws for a weeklong stay at North Captiva Island in Florida to celebrate their 50th wedding anniversary. This island has no cars and very few amenities. Basically I was unplugged. After a subtle suggestion from my wife, I left all my electronics behind with the exception of my phone and a really old camera. While on the island, I would spend the days hanging on the beach, fishing and exploring the area. We saw dolphins leaping out of the water. We collected a large amount of seashells. We caught enough red snapper to feed the 12 of us residing in the house. Each night ended with us watching the sun disappear into the ocean. Overall, it was pretty relaxing. Picking up my camera was a rare event, but it did happen. While I was walking through the vegetation to photograph the sunset on the beach, I paused to take a photo with that old camera that had a lens that was slightly fogged from the humidity. The result was sort of dreamy. The vacation is now over. Now it’s time to work. I’m ready to start having fun.]]> 9989 0 0 0 Wonder Woman http://zimmerdemo.com/clients/sample/2017/09/15/wonder-woman/ Fri, 15 Sep 2017 13:45:34 +0000 http://insidecolumbia.net/?p=10007 It’s been said that the entire universe is contained in a single atom, but for Bea Doheny, the weight and wonder of the cosmos can be found on her wrist instead. As the owner and founder of the jewelry line AstronoBEAds, Doheny sits at the intersection of many realms: fashion and science, student and entrepreneur, astronomy and art, connecting worlds and people together in ways she never imagined, all with the power of the beads she threads together. “It’s so much bigger than just a bracelet,” Doheny says of her jewelry line. “I’m really fascinated with astronomy and all of the mysteries of space, and I also love expressing myself through art projects. With both my curiosity and creativity, the possibilities are endless.” Doheny, a senior business marketing major at the University of Missouri, has been interested in the wonder of the cosmos and in art since she was growing up in St. Louis. “I’ve been creating things through art for as long as I can remember,” she explains, “and I’ve always wondered what lies beyond earth out there.” It was 2014 when Doheny first had the idea to fuse her passions of science and art together, as solar system bracelets for her friends’ high school graduation gifts. “I wrote a note (attached to the bracelets) that said, ‘Whenever you look down at your solar system bracelet, remember I think you’re out of this world.’” Doheny enjoyed the process of creating jewelry that packs a powerful message, and so she continued creating astronomy-themed jewelry for her friends and family. It wasn’t until her sophomore year at MU that she had the idea to turn her hobby into a business, citing her younger brother as the inspiration behind the name AstronoBEAds — a name that combines both her passions and her first name. At that moment, it all clicked. “It was then that I said, ‘I can do something with this. I can make my own website and share it with more people out there,’” she says. With the tremendous help of her professors, mentors and friends, Doheny built AstronoBEAds’ website and social media accounts, attended conferences, and pitched her business to MU’s Entrepreneurship Alliance. “People are so giving of their advice and wisdom,” she says. “Everyone knows you’re just learning (in college), so I was able to learn a lot from our community, and how to make this idea into a reality.” AstronoBEAds officially launched on April 22, 2016 — fittingly, Earth Day. “I felt ‘lift-off’ after my launch,” she says. “I had over 200 shares on my website all over social media, and the positive responses were absolutely incredible.” Soon, Doheny had orders from all over the world, receiving messages from people from Poland and Brazil and Australia who loved the vision and universal appeal behind her beads. To accommodate her growth and send orders more efficiently, Doheny was able to find workspace in the MU Student Center, where she also sells her jewelry. Within six months of her launch date, she was taking applications from fellow students to help with the beading and shipping process, forming what she calls her AstronoTeam. It’s not all easy, of course: Doheny admits that being a student entrepreneur can be challenging. “It’s an ongoing battle of balance,” she says, explaining it’s sometimes hard to navigate beading, homework and social life. “I’ve learned so much this past year about what it takes to run a business, and I’ve learned a lot about myself.” Her collection of bracelets and necklaces are all inspired by different galactic elements, and each carry a different message. The Galaxy Choker inspires wearers to “Stay Curious,” while the Pale Blue Dot necklace and its tiny blue dot reminds wearers of earth’s small place in the universe. The Pluto Choker is apt for “all the movers, shakers, and individuals who dare to be different,” and the Galilean Moons Bracelet prompts wearers to “question everything” and “hold room for discovery.” “The thing I love about my jewelry is each product holds a message behind it,” she explains. “They’re neat cosmic perspectives that are really great conversation starters. It’s a fabulous learning tool for pointing out the planets to others, and it’s super stylish … what cooler thing could you be wearing on your wrist than a solar system?” Combining fashion and science — two realms that tend to occupy different galaxies, here on earth — is quite a feat, but Doheny has navigated these disparate realms in stride. She provides a rare connecting link between astronomy superstars and fashionistas. A few faith-fueled emails to her astronomy idols merged these worlds even more. Before she knew it, astrophysicist superstar Neil deGrasse Tyson was wearing one of her bracelets. So was Aomawa Shields, an astronomer and astrobiologist whom Doheny admires for her work with Rising Stargirls, an organization that encourages girls to discover the wonders of the cosmos. AstronoBEAds has also been featured on Tyson’s StarTalk Radio Show, a science, pop culture and comedy show, reaching an ever-growing audience. As for the future, Doheny plans to graduate from MU in 2018 and continue expanding AstronoBEAds. To date, Doheny has sold more than 4,000 pieces in over 31 countries, and has more than 6,000 Instagram followers, making connections the globe over. “I love how connecting astronomy is,” she says. “It doesn’t matter what you believe, where you are, or what language you speak. It really connects and unites us all.”]]> 10007 0 0 0 Meet Your Baker http://zimmerdemo.com/clients/sample/2017/09/15/meet-your-baker/ Fri, 15 Sep 2017 14:07:40 +0000 http://insidecolumbia.net/?p=10016 Photos by L.G. Patterson From Pinterest to Etsy, consumers are on the lookout for unique art to brighten up their homes — and their party menus. Many of these consumers take notice of true craftsmanship, and are willing to pay a little more for a job well done rather than take on the risk of a DIY project. The bakers and decorators behind three local artisan bakeries in Columbia are bringing these ideas to life in edible form with cookies, cupcakes and tiered cakes. The women behind these businesses share their stories, filled with joys and challenges they’ve encountered along their entrepreneurial journeys.

Fluffybutt Cookies

Tammy Carter: Owner, baker, decorator Tammy Carter’s love of baking began to bud when she was just a child. That love, along with her baking skills, blossomed into a fruitful business a few decades later. Over the past six years, at the helm of Fluffybutt Cookies, Carter has baked her professional dreams to life, one dozen cookies at a time. Fresh from her own kitchen, Carter opened Fluffybutt Cookies in 2011 under Missouri’s Cottage Law, baking and decorating custom orders right from home. Today, Fluffybutt Cookies is known for soft-baked sugar cookies marked by a whisper of citrus flavor in both the cookie itself and its icing. The flavor is palette pleasing, but it’s the designs that will first catch your attention. But even before a cookie catches your eye, you’ll probably be intrigued by the name. “I wanted something that I thought was cute, and kind of fun,” Carter says. “And something that people would remember better than ‘Tammy’s Cookies,’ or something like that. I've always had big ole' fluffy cats, and I call them fluffybutts. So that’s where it came from.” Carter incorporated one of those inspirational felines into her logo. “My cat in my logo is in honor of my late cat Lincoln,” Carter says. “Lincoln was a rescue from the Humane Society. He adopted me in 1994 and he lived a happy and healthy life until three years ago when he passed away at age 20.” Though her pets were the sole inspiration for the business name and logo, decorative inspiration comes from varying origins. A blend of royal icing and glaze is used to create the delicate designs sent by customers from Pinterest or in photographs, and brought to life by Carter. “I don’t use straight royal because it’s too hard, and when you bite into it, it kind of cracks,” she says. “The glaze has corn syrup in it, just a tiny bit, but that’s what keeps the royal icing from getting rock hard. So when you bite into it, it’s got a little bit of a crust on it, but it’s still soft inside.” Carter uses a sugar cookie recipe she developed herself, which includes three different kinds of sugar, cream cheese and a hint of citrus, among a few other closely guarded ingredients. “Regular sugar cookies are kind of blah sometimes, and I just wanted something to elevate it just a little bit over vanilla,” she says. “It doesn’t have a big citrus taste to it, but when people taste it they know there’s something there, but they can’t figure out exactly what it is.” Fluffybutt Cookies began as a side venture for Carter, who maintained a full-time job, leaving the baking for nights and weekends. But by summer of 2017, her orders became large enough and frequent enough that she had to make a decision: take a leap of faith and go full-time baking, or quit baking and reclaim her free time. Carter decided to follow her dreams, and begin the process of opening a brick and mortar storefront for Fluffybutt Cookies. In late 2017 or early 2018, Fluffybutt Cookie Studio will open at 110 N. 10th Street, in the North Village Arts District. For Tammy, opening the shop here made perfect sense. “This is art, so it kind of lends itself to that area,” she says. With the expansion of space also comes the expansion of services. “Since our location lends itself to foot traffic, we will also be offering a limited selection of take and go drop cookies, a couple of decorated sugar cookie themes everyday as well as a cake flavor of the week that we will sell by the slice,” Carter says. In addition to grab and go options, customers will also be able to get in on the fun in the custom cookie decorating studio, where sugar cookies will be available during all hours of business to decorate. “I want people to be able to experience making edible art with their own hands,” Carter says. “No particular skill is needed, just the desire to have fun and be creative.” Customers can choose from a variety of cookie package options; there are selections perfect for families, a girls night out, or even a corporate event. Carter aims to provide an opportunity to make memories in her studio. “Cookies are tastier than a picture you post on your fridge, and the kids will be super proud of them.” In addition to the studio, customers will also be able to place orders outside of Columbia. With her business able to utilize a commercial kitchen instead of her home kitchen, Carter will now be able to ship cookies nationwide, greatly expanding her market. To develop a plan for opening the storefront, Carter worked with the Women’s Business Center. During this time, her advisers urged her to consider changing the name of her business. “I took what they said to heart and thought okay, well I can see where they are coming from,” she says. “I totally understand that to some the name may, at first be offensive, not care for it, think it unprofessional, but the name holds meaning for me.” The name Fluffybutt Cookies is undoubtedly a conversation starter, and that’s exactly what it was meant it to be, she says. Even if it doesn’t hold the same meaning for her customers, it’s not quick to leave their minds. “As one lady told me on her reply, at first she didn't care for the name, thought what a terrible name for a cookie business, but she said the point is that she remembered the name, and I think in the business world, name recognition is key to a thriving business.” To contact Fluffybutt Cookies, please email fluffybuttcookies@hotmail.com ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Mama T's Cupcakes

Natasha Myrick: Owner, baker Natasha Myrick, owner of Mama T’s Cupcakes, has poured love into each batch of cakes she’s baked since her business opened three years ago. Operated under Missouri’s Cottage Law, Mama T’s Cupcakes bakes the tiny cakes by the dozen for custom orders. The business began to bloom after Myrick baked cupcakes for her own wedding; after guests got a taste, she said, they couldn’t get enough. “We had a really low budget — a non-existent budget, really — for our wedding,” Myrick says. “So I was like, well I bake anyway, so just to save on cost I’ll do cupcakes. So I made my own cupcakes, and I got really good feedback from them.” And though the timing wasn’t perfect, her new husband encouraged her to take the leap into business. “I was pretty busy at the time,” Myrick says. “I had a full-time job, but I decided ‘you know what, I think this could be a good thing.’ My husband was really supportive in encouraging me to do that. So here we are, two years later.” From this humble start, Myrick’s business has grown into a bigger job than she fathomed. Recently, she’s been baking up to 25 dozen cakes a weekend, to be served at events and for purchase individually at Plume boutique in south Columbia. Mama T’s and Plume have been in a partnership for two years, with Myrick baking cupcakes on Wednesdays to be served in Plume Thursday through Saturday, and she also uses the commercial kitchen on weekends to bake for custom orders. Her menu, which rotates to incorporate seasonal ingredients and flavors, is a hit with Plume customers, who often grab a cake at the end of their shopping trip. Her personal favorite, and a favorite among customers, is the triple chocolate ganache. The chocolate cakes are filled with chocolate ganache and topped with a dark chocolate and Nutella icing. Maybe even more than the flavors, Myrick wants her customers to be able to enjoy the whole experience of working with Mama T’s Cupcakes from start to finish. “I want people to feel like they can just relax and not worry about this side of things,” she says. “I want them to feel taken care of, that’s the thing. So that’s my heart for it, and I hope people feel that way when they have a cupcake — that it’s baked with love.” She also knows that in order for her customers to feel cared for, she must also take care of herself. And that’s why at the end of the summer, shortly before her new school year began, Myrick and the owner of Plume, Kelly Gilion, made the tough decision to have Mama T’s Cupcakes take a short hiatus from Plume. It wasn’t the lack of successful collaboation that pre-empted this recess, but rather the lack of space, and the opportunity for Myrick to pursue other career goals in the coming months. Plume’s vintage kitchen, which is adored by Myrick and the other makers at Plume, is complete with a 1950s stove, which only allows a dozen cupcakes to be baked at a time. This tight space has made it difficult to complete the large quantity of orders she’s had pouring in during the past few months. “Kelly’s been so gracious and amazing for letting me bake there, but the space was becoming very limited for the amount that I was baking,” Myrick says. But never fear: Mama T’s Cupcakes will still be available to order, just not at Plume. “I’m still in business, I’m just not baking at Plume,” Myrick says. “So it’s just going to look a little different for the next month or two.” Her plan is to hire on another baker who can help run things in the store. “I’ve been at Plume for two years, and I have done the bulk of my baking there I would say for the past year,” she says. “It is growing so fast that I need to train people and hire people. And that’s a whole process in itself. Right now I do not have time to do that, so I’m trying to wait until October to hire one or two people.” Though it is a transition spurred by growth, Myrick doesn’t consider these issues to be growing pains. “When your business starts growing, that’s awesome; I’m glad that it’s growing,” she says. “But I was at a point where I was like I need to take a break and I need to get things in order.” Taking time for yourself in order to better your business is a tenet Myrick has made sure to abide by. “You don't always have to say yes,” she says. “You have to learn how to say no sometimes, and to be okay with it.” This includes saying no to personal things in order to grow your business. “I’ve had to turn down weekend trips before because I'm like, I have a wedding to do that day,” she says. “You just have to figure out what kind of sacrifices you would be willing to make to pursue your business. I’m at a point where I have sacrificed a lot to grow my business over the past three years, and now I am having to say no to some things, just temporarily, so I can do other things that are important to me.” To make the best of Mama T’s, Myrick embraces collaboration with business-minded people. “The business side is definitely not a strong suit for me,” she says. “But if you are an entrepreneur, you have to not be afraid to ask questions and ask for help. Even if you are very business minded, you still have to be good about asking for help; you’ve got to be humble. And be willing to take constructive criticism and willing to be open to different ideas.” To contact Mama T's Cupcakes, please email mamatcupcakes@gmail.com ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

The Painted Cake Co.

Jessica White: Artist A trio of three Columbia artists has pooled their varying talents to form Columbia’s newest artisan bakery, the Painted Cake Co. The boutique confectionary creates whimsically painted cakes and cookies for weddings and other celebratory events. Its genesis came after Jessica White, a local artist and wedding photographer, felt the call to connect with a paintbrush after spending seven years behind a camera lens. “My mom’s an artist, she’s a painter, so drawing and painting has just been an innate ability for me,” she says. “That [ability] will just sit in you if you don’t do anything with it.” The ensuing idea that began to bud in her mind – painted pastries – seemed like the perfect merger of artistic expression nuptial novelty. To create the new business, she joined forces with Carly Love and Amity Mains, owners of CoMo Confectionary and Amity’s Cookie Shoppe, respectively. Since The Painted Cake Co.'s inception less than a year ago, painted cakes and cookies have made way to local weddings, baby showers, graduations and more. The cakes, which can be custom-ordered to size and flavor, are covered in white fondant and painted with food coloring, creating a soft watercolor effect. The sugar cookies are frosted with royal icing and are also painted in the same fashion. White paints to please the eye, but the women of The Painted Cake Co. know that real beauty is more than skin – or in this case, fondant – deep. The goal, White says, is for the cakes to be equally visually appealing and pleasing to the palate. “I’m hoping that through all three [of us], what we do best – cakes, painting and cookies – that we’re able to be known for both within the clientele that we speak to,” she says. Most of the designs take shape as floral or garden-inspired motifs, a niche White has found a comfortable home in painting, thanks to its recent rise in popularity. “Floral designs have always been around, of course, but I feel that it has taken on a new light in design and decor,” she says. “Seeing it also in food is just another gesture towards the floral wave. I, as a painter, can paint most anything but I have always had a thing for florals. So I'm going to enjoy this for as long as possible.” The Painted Cake Co. will create works of art that stay relatively close to floral design, but White says their breadth of design will be expanded for special cases. “Someone contacted me recently and asked if I would do a Kewpie,” she says. “And I thought, you know what, I would do a Kewpie, but it wouldn’t be the new Kewpie, it would be the vintage Kewpie.” The pastries are art pieces in their own right, a true creative expression of the artist herself. “It’s like they’re buying this because it’s hanging in a gallery, because they trust my hand with the paintbrush,” she says. And soon, clients might just be able to hang this delicate artwork, White says. “Another thing that is in the works has stemmed from our cookies literally being kept,” she says. “Clients make mention of how they are so pretty they wish they could keep them. So we are moving towards possibly having painted pieces for purchase. Canvas, framed art and even furniture pieces are in the works.” This is a dream come true for any artist. “As a painter I am excited to have other opportunities to keep my brushes busy,” White says. In its short life, the company has already had to expand, contracting with an additional bakery to keep up with orders. Each party has its own job to complete in a timely manner in order to make sure that the pastry puzzle is completed. That challenge is something the company continues to successfully meet, says White. “Timing of receiving, painting and delivering the cookies is super crucial,” she says. We’ve figured out ways to keep our orders more fresh, shortening the time between baking and delivery.” Collaboration has also been key in ensuring the quality of the cakes and cookies match that of the artwork. “I am much more confident in the end result leaving the baking skills in the proper hands and a paintbrush in mine,” White says. To contact The Painted Cake Co., please email Jjwhite27@gmail.com]]>
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Economic Development in Missouri http://zimmerdemo.com/clients/sample/2017/09/15/economic-development-missouri/ Fri, 15 Sep 2017 14:16:43 +0000 http://insidecolumbia.net/?p=10027 Every day, Missouri is engaged in a global competition for jobs, business expansions and relocations, and private sector investment in our economy. In the 21st Century, businesses can locate nearly anywhere in the world, and we want Missouri to be their first choice. We compete in a variety of ways: by recruiting new businesses to our state, by helping our existing businesses and by encouraging small businesses and entrepreneurs to start and grow here. Supporting all of these activities is the need for a strong business climate that makes it easy to operate and that encourages our citizens to gain productive employment. It is about putting our citizens first. This is exactly what Gov. Eric Greitens means when he says our mission is to help Missouri businesses create more jobs and to help Missourians earn higher pay, and we are already making progress towards that goal. According to the most recent jobs report, our statewide unemployment rate is an impressive 3.8 percent, and Missouri’s rate of job-growth outpaced the national average since the governor took office. We now have 2,903,100 jobs in Missouri – a record high. Despite this positive momentum, though, we know there is much work to do. The governor and his entire team are working together with the private sector to grow our economy. In order to do that, we must address some key issues. The first is the skills gap. For example, last year, we had about 107,000 job seekers registered with Missouri’s workforce system. During the same time span, employers registered more than 386,000 jobs. This is just one slice of the data, and the picture is even more dire when we consider trends in population growth, workforce productivity and education attainment. In a nutshell, the total picture indicates a gap between labor supply and demand. Missouri’s employers experience this every day, and we need to listen to their concerns. In a recent study, the Missouri Chamber of Commerce and Industry and Gallup found that Missouri businesses believe that only 15 percent of high school graduates and only 42 percent of college grads are ready for the workforce. Taken together, we have a quality and a quantity issue in our workforce. Talent and workforce development is a national economic concern, and it certainly is for Missouri as well. How we address this issue – both in the short term and the long term – will largely determine the trajectory of our economy over the next generation. On another front, Gov. Greitens recently commissioned an Innovation Task Force to consider policies and other ideas that can help improve our climate for startups and entrepreneurs. He gave this group the bold charge of making Missouri the leading center of innovation and entrepreneurship between the East and West Coasts. In a world of limited resources and an ever-changing economy, the task force is asking a fundamental question: “What is the unique role of the state to help entrepreneurs and innovators deliver results that positively impact the citizens of Missouri?” This is not a rhetorical question, and the answer will help shape the future of our economy. Another strategy we are employing is to improve the business climate, which is especially important for our existing businesses. Most business people agree that it is easier to keep existing customers than it is to attract new ones. The same is true in economic development. Economic developers know that more than 75 percent of new jobs are created by the businesses that are already here – the businesses that have already invested in Missouri and employ Missourians every day. These are our customers, and they are asking for help in removing barriers – burdensome regulations – that are preventing them from growing. Because of this, one of the governor’s first executive orders was to freeze new regulations and to review all 7,500,000 words of the current regulations to determine if they are still necessary or if they are burdening our economy. Each state agency, including the Department of Economic Development, is looking to cut red tape right now. This process works best, though, if we hear directly from Missouri citizens and Missouri businesses. That is why we created NoMoRedTape.com, where you can easily submit your thoughts on what is working and what is not so that we can fix it. These are just a few of the many items we need to address in order to move our economy forward. As I mentioned, despite the positive momentum since the beginning of this year, we know there is much work still to do. This month, the governor will host his statewide conference on economic development, where he will outline his vision and strategies to help businesses create more jobs and help Missourians earn higher pay. The bottom line is that in economic development, prepared communities and prepared states win. Together, we can be prepared by tackling these important issues.   Rob Dixon is the acting director of the Missouri Department of Economic Development.]]> 10027 0 0 0 The Right Fit http://zimmerdemo.com/clients/sample/2017/09/15/the-right-fit/ Fri, 15 Sep 2017 14:45:01 +0000 http://insidecolumbia.net/?p=10044 Photos by L.G. Patterson Columbia’s human resource professionals use every tool at their disposal to best fill positions and retain employees for their companies and organizations. In August, a group sat down to lunch at the CEO Roundtable to discuss Columbia’s job market and the challenges and opportunities they face. Inside Columbia Publisher Fred Parry, and moderator of the CEO Roundtable, welcomed the group to the luncheon. Broadway Hotel’s Food and Beverage Director and Executive Chef Jeff Guinn's luncheon further solidified his job security. It featured his take on an Italian panzanella salad; grilled chicken breast with a sherried mushroom sauce, asparagus and Yukon gold potato puree; and strawberry tiramisu, a twist on a traditional Italian dessert. Around the table, there were more issue similarities in finding the right job candidates than there were differences. Topics on entry-level applicants, information technology (IT), drug testing, criminal histories and simple communication skills were pervasive. THE CHALLENGES For Margrace Buckler, City of Columbia human resources director for more than 19 years, entry-level positions are hardest to fill. Within the more than 1,500 employees, there is a base of basic unskilled labor and skilled labor jobs. “Skilled labor, we have trouble with, and part of it is we’re a public utility. We’re at public pay, and we can’t compete with Ameren. We can’t complete with a lot of the co-ops,” she says. “We have trouble with finding people in our finance positions, which we have a number of — public, governmental. It’s different work.” IT comes to mind for Jerome Rader, vice president of human resources at MBS Textbook Exchange. “That ranges for us from anywhere from the programming development staff, web development, testing, networking, support … Another component of that is really data/analytical work. It just comes with the territory, but finding that skill set or even seeing that skill set in people that are graduating with those degrees, some type of exposure, is real challenging.” Interestingly, Katie Lottes, human resources director for CARFAX, finds IT a challenge as well. “CARFAX is a data company and owns one of the world’s largest vehicle history databases. People don’t think that CARFAX has an IT department right here in Columbia,” she says, “but obviously the bulk of our work is done via websites and our partnerships with dealers and we’ve just had to get creative on how we do the recruitment. We have a really strong referral program, and then we try to make our culture mimic the culture of those that you’d see probably more traditional West Coast.” The challenge for Michelle Zvanut, vice president of human resources for Boone Hospital Center (BHC), has a caveat: successfully filling. “We can fill a lot of our positions, but finding people that will successfully stay in the position is a different type of question.” BHC began screening applicants for nicotine in 2014, and that has likely affected applicant numbers, she adds. “That’s been a little bit of a challenge, but we’ve decided that that’s the direction in health care that we’re going to go. Our mission is to improve the lives of the people and communities we serve. Being nicotine free does that.” Competing with other companies for entry-level positions is also a struggle, from housekeeping to nutrition and food services staff. With the unemployment rate at 2.6 percent in April, job seekers in general are scarce, Zvanut says. The average citizen education level increases the difficulty of staffing those entry-level jobs. “There are people that want to live in Columbia, don’t want to move anywhere else and would love to have jobs at any of these organizations. Preparing them for the jobs and the expectations is the challenge, and I’d love to tap into that talent pool and just haven’t figured out how to do it successfully.” Working with some in that demographic is what Steve Smith, Job Point president and CEO, does. “Many people that come to us, particularly in the building trades and YouthBuild fail drug tests to start. The vast majority has a clean drug test at the end or they wouldn’t be able to continue in the program. But soft skills are really the biggest single piece that we hear. Soft skills is as much or more of what we do because most of the people that come to us have had multiple jobs or due to a shortfall in soft skills. “We do mock interviews, assist with resume prep and all of that,” Smith continues. “We had one gentleman who had been in jail for 27 years. He’d never seen a cell phone. How are you going to describe that 27-year gap in employment and be up front about it? Human tendency is to wait and see if anybody asks anything. So whether you call that soft skills or not, let’s address the issues up front and then let the employer decide if they think that you’re a fit for their employment. That’s been very successful.” Columbia has a “ban the box” law, implemented in 2014, which prevents employers from asking about criminal history during the application process. It’s designed so employers consider a job candidate’s qualifications first, without the stigma of a criminal record. This does not mean a criminal background check will not be performed, just delayed until after an interview or further in the hiring process. Missouri adopted a ban the box law in 2016 and joined the now 29 other states to do so, the earliest being Hawaii in 1998. More than 150 cities and counties have adopted a ban the box law of some configuration as of Aug. 1, 2017, according to the National Employment Law Project. “Soft skills a lot of us have known growing up,” Smith adds, “but culture has changed. Family situations have changed, and without sounding old, although I am, culture and generation are part of it. The idea of taking a job and sticking with a job is not nearly the same for someone in high school or college or fairly new out of school as opposed to some of us that are older.” DRUG TESTING While drug testing or criminal histories might not be a part of the initial application, both are still key elements at the offer stage of the hiring process. Legalization of marijuana in some states has created a conundrum that area employers are navigating as applicants’ attitudes change. According to the Society for Human Resource Management (SHRM), while positive drug tests have declined over the last few decades in the U.S., in the last 10 years a rise in certain types of drug use coincide with the passage of these state-specific laws. Smith grew up in a small northwest Missouri town and says drug use there isn’t much different than it is in mid-Missouri. It’s not uncommon for JobPoint employment seekers to start with a “dirty” test. “We understand that, and then we do random testing throughout. They cannot do internships where they get paid if they have a dirty drug test. We try and hold accountability throughout, but its pretty general through our culture.” At MBS, Rader says they’ve been testing since 1991. “We did that specifically because we were starting to experience problems. We usually test everybody, no matter where they are because we’ve got employees in 24 different states. Everybody gets tested; we don’t do the random testing.” Steve Lubbering, Columbia Insurance Group vice president of human resources, says his company is upfront about drug testing and that has affected their success in clean tests. He acknowledges that there are likely ways to pass a drug test and not be clean, so they are diligent. The company recently conducted a nationwide chief information officer search and used a consultant who was surprised they still asked for drug tests. She noted that she had not worked with any company for several years that still tested. They still did the test. Unlike Rader, Lubbering hasn’t had to face the multiple-state legality conflict of drug laws yet. It’s coming, though, he says, and everyone will have to confront it. For Boone County and the City of Columbia, drug testing decisions aren’t always made at the local level. While drug testing is not regulated at the federal level for private sector companies, for some federally regulated jobs, it is. For Boone County, drug tests are done at the point of hire and then at random for safety sensitive positions like heavy equipment operators, deputy sheriffs, detention officers and emergency telecommunicators, says Jenna Redel, director of Boone County Human Resources and Risk Management. Due to employee questions about visits or vacations to states where marijuana consumption is legal, the county has proactively implemented policy that states because it’s still illegal at the federal level, if an employee tests positive, disciplinary action will be taken. She hopes to rely on the experience of other states if and when the day comes that it’s legal in Missouri. The City of Columbia works with three federal agencies, Buckler says, railroad, airport and transit, that all require drug testing. Like BHC, MU Health Care added nicotine to its drug screening list in 2015. While there has been some push back, says MU Health Care Recruiter Kym Huhman, it hasn’t been significant. The expected decrease in the applicant pool did not materialize either. “We want to be the very model that we’re asking our patients to be,” she says. “The very things we’re asking our patients to do, we want to be doing.  And in doing so, maintaining that nicotine-free lifestyle, we receive $50 off our premiums — so, there’s a monetary incentive as well.” RETENTION Once hired, retention becomes the focus. The track the companies represented around the table take to keep their employees varies. “It’s evolving, what I used to think were my queues on whether someone was likely to stay no longer work with our millennials,” Zvanut says. “I’m almost less likely to question it (how long an applicant plans to stay with the hospital) for certain positions because I’m assuming that a three-year run is a long run now as opposed to a 10-, 20-, 40-year run.” Previous employment longevity is an indicator, “that’s been a big transition for us to be okay with someone who has changed jobs every other year,” she adds. “I do believe that if someone has roots in the community it makes a difference. If there was any one predictor, that would be the predictor I would look at.” Lottes isn’t so sure you can screen for it. She agrees that roots in the Midwest or Columbia are a good predictor, but CARFAX employs a significant amount of single males. “When Amazon comes calling, they’re quick to jump ship because they don’t necessarily have a family to consider,” Lottes says. “On the flip side, the other thing that we look at regularly is our management team. If we have strong managers and those employees are doing work that they feel matters and that they’re being recognized, valued, and the company is valuing them, we look at all of that to make sure that they’re staying, you know, regardless of how close we are to the ocean.” Shelter Insurance Human Resources Vice President Paul LaRose echoes the recognition sentiment and its importance to new hires. Short- and long-term goal conversations are common now, along with job performance recognition, to keep them happy in their jobs. In addition, Rader adds, conveying job expectations early gives an employee a basis from which to grow. Frequent management communication and gratitude also adds to employee retention. HAPPY EMPLOYEES So what does make an employee happy? A pre-roundtable survey of participants indicated compensation, health care, workplace culture, upward mobility and office environment, in that order, but finding the sweet spot is a moving target for companies looking to keep their workforce satisfied. The top indicator, compensation, did not surprise anyone. “At least, what they focus on is compensation, but I don’t know that that turns out to be their reality,” Zvanut offers. “If you pay them higher but the culture is terrible or there’s no flexibility, that gets their attention. But, when they’re coming in the door at first, compensation is the key.” Workplace culture is a work in progress for Shelter, LaRose says. Efforts, like increasing the number of “casual” days, are evolving. At CARFAX, Lottes says, “it’s about staying true to our culture. We focus on a balance between the work getting done and having fun.” Buying a Nintendo Switch for the office for $300 was a little thing that has paid off big. “It’s just little things, like when it’s hot, we get ice cream, and when it’s the eclipse, we get the day off.” Fun and productivity seem to go hand-in-hand at CARFAX. “It’s ironic,” Lottes says. “We don’t have any policy handbook. How we’ve always treated people that join CARFAX is: We’re hiring you for your job. You know how to get your job done better than we know how to get it done. However they want to do it, great, do it. Somehow the magic happens; the work gets done. That’s just always been our philosophy.” At MBS, productivity is key, Rader says. “It’s definitely more regimented in our warehouse operations because that’s time sensitive to get product out the door. We have more of a relaxed environment throughout. So you kind of balance it out to what the need is, but we’re still very much the traditional 8-to-5 job.” It is evolving at MBS, too. Buckler smiles. “We are completely un-fun. We try to make sure, particularly, that our supervisors and managers know how to treat people and make it as good a work environment as you can get… We try and make sure that everybody feels that they belong and that they’re treated fairly because that’s about the best thing you can do.” A foosball table isn’t something Redel can picture out behind the county government, either, but values the family culture within the county staff. Over 20 percent have a more than 25-year tenure. Family-like relationships and work friends are key indicators, she says, on whether or not someone is going to stick around. For the job seekers JobPoint serves, Smith says, job stability has been elusive. “The acceptance part is probably the biggest single piece because whatever is their barrier to employment, if someone respects them and accepts them into the group or family, that’s going to go a long way for them because they’ve not had much of that in their life and they will be very loyal to those who share that with them.” BREAKING BARRIERS In looking at barriers to employment, transportation, a permanent residence and childcare are the three biggest barriers to employment, but soft skills still rate. “Because of the devices, everybody’s head’s down these days,” Buckler says. “The younger people particularly do not know how to communicate person-to-person. They don’t know what’s appropriate. … You shouldn’t have to train people how to talk to people.” Lubbering finds much of his company’s communication is done through email. He says it’s disappointing when a recent college graduate is hired and uses texting shorthand instead of professional dialogue in that medium. “It’s just not professional.” Perception challenges go beyond communication and spill over into community reputation, which continues to present a barrier in building a diverse workforce. “Right now Columbia has a reputation,” Lottes says. Both the 2014 protests on the MU campus and the NAACP’s recent travel warning for Missouri telling people not to come here to view the solar eclipse have impacted outsiders’ opinions of us. “That is a challenge regardless if you’re looking at recruitment within your own population but then trying to find a nationwide population to come to the Midwest and this town. It’s unfortunate that the news trail of events that have happened here has, to me, put some sort of cloud behind people’s thoughts about what it is to be here in the Midwest, in Columbia.” Thirty-four different nationalities work at MBS, Rader says. In his 27 years there, they have worked with refugee services at a few points to bring in staff. The company provided English-as-a-second-language classes and other benefits to those displaced for a variety of reasons. “We were able to provide opportunity,” he says. THE EDUCATED WORKFORCE In Columbia, 47.7 percent of the population has a bachelor’s degree or higher, according to the U.S. Census Bureau, which presents challenges of its own. “That newly graduated candidate sometimes has unrealistic expectations of what that degree is going to turn into salary-wise,” Redel says. “So that can be difficult because they have no practical experience for the most part, or they have short internships, but they have a degree that cost them a lot of money. We start people at the base of the range or close to it, and training and longevity on the job is how they move forward. That just doesn’t meet their expectations.” Getting wrapped up in the degree aspect of a job description might be overrated, Rader says. “The degree, especially in IT, is not necessarily important; it’s the skillset that that person has achieved over a period of time. The degree is important, but it’s not solely the thing that you look at.” Lottes agrees. “If they can code, we put them through an extensive interview process for programming. If they know the code, who cares what they have? If you have the skillset, we don’t necessarily care that you don’t have a piece of paper that matches what the job is that you’re doing.” Bringing it back to entry-level positions, Zvanut says they’re hard to fill and sees Columbia’s highly educated population as a challenge as well as an opportunity. “We rely on the university producing health care professionals. We rely on all the different colleges for the entry level. What we see is a lot of students wanting to work very part time with a schedule that needs to be set in accordance with their school schedule.” Through the conversation, she admits to begin seeing a missed opportunity when making that degree a requirement for some positions that have historically had that stipulation. “I’m aware we’re very traditional,” she adds. “We have expectations that have been founded in tradition that we haven’t been willing to back away from.” SELLING COLUMBIA When finding that executive level standout does not happen at the local level, recruiters broaden their search, and when aforementioned perceptions, city size or location don’t mesh, they use what they know. In attracting health professionals to Columbia, Huhman says, recognizing their priorities is the first step. The Columbia Public School system or the MKT Trail will not be important to someone who doesn’t have kids or appreciate the outdoors. “It’s getting to know your audience so that you can find those triggers,” she adds. For those seeking larger cities, it’s important to emphasize Columbia’s proximity to St. Louis and Kansas City and help them make that connection. Zvanut agrees you have to know your audience, but she starts with lifestyle and values. “If it’s a bad fit from those stand points, … I know pretty quickly whether that’s out of the question. I think Columbia offers a different lifestyle and value. For executive level positions, there are people that are living between two cities, and it works. It works for some, but I prefer the folks that want to move here.” “Columbia kind of sells itself,” Lubbering says. Columbia Insurance Group brings prospective applicants in, gives them a couple of days to explore and finds that, by that time, they know whether Columbia is for them or not. “We’re not Chicago, We’re not St. Louis. We’re not Kansas City. But we’ve got a lot to offer, and we do find that it does sell itself.” He notes the airport expansion has affected relocation decisions positively, along with MU athletics and cultural events. Long term, Rader says, promoting from within has a better shot at retaining an employee for the course of their career. With the last word, Huhman wants to see organizations appreciating an employee’s goals, applauding them and finding mechanisms to accomplish them. By the same token, if those goals revolve around being the best at that entry-level job, then find ways to allow that person to grow in that role. “I’m really proud that we work with each staff member individually to determine: What are your goals?” Huhman adds. “For them it may not be to get a degree or climb the ladder, to advance. It is: ‘I want to fix this aspect of my position, and that’s their goal for this quarter.’ And, ‘I want to keep striving for that so I’m fully engaged.’ We’ve created an environment or a culture that allows and encourages that to happen.”]]> 10044 0 0 0 Simple Starts http://zimmerdemo.com/clients/sample/2017/09/15/simple-starts/ Fri, 15 Sep 2017 15:00:22 +0000 http://insidecolumbia.net/?p=10047 Photos by L.G. Patterson Admittedly, Clayton Neuner may be a little green when it comes to business, but that hasn’t stopped him from establishing a small startup and learning as he goes. At 18, this Columbia native’s venture began to manifest in a Father Tolton Regional Catholic High School art class when he asked his friend, now-silent partner, to draw something for him: a Siberian Husky — simplistic in design, front-facing and with the iconic blue eyes for which the dog breed is known. The result launched the apparel brand Vintage Huskey. “We’re 18-year-old guys, so for us, what really can we start to do at this age?” Neuner asks. Well, clothing came to mind — both a blank canvas and a marketable product. “You can’t wear a restaurant around, but you can totally wear a clothing brand around and generate interest through other people wearing it,” he adds. Vintage Huskey opened its web-based doors on June 23, 2017, with a simple goal: website visits. At the end of the day, more than a dozen sales gave Neuner faith they were on the right path.

Hard And Fast Lessons

Neuner’s hands-on approach in business development, product development, inventory control, marketing, fulfillment and customer service has provided a few lessons since that art class, some hard and necessary. Three days on Google and countless calls to city, county and state licensing offices gave Neuner an appreciation for legal services. “Now I understand why people outsource it to something like Legal Zoom where you can pay a flat fee and they’ll have everything done for you,” he says, “but we didn’t have a ton of capital to work with so we had to do everything ourselves.” Indeed, start-up capital has come from his and his partner’s pockets, which Neuner admits is the reason for the hands-on approach and the first challenge in his plan. “Honestly I didn’t think we’d get past me asking my partner for some money,” he says. “I figured I’d ask him and he’d be like, ‘Ahhh! This is going to involve money now?’ He’s trusted me … It’s been a process, but I’m glad we’re standing where we are today.” Summer was the “trial period to get our feet wet” and work out some of the kinks before school gets underway, he says. This fall, two local retail outlets will be carrying Vintage Huskey — Bingham’s downtown and The Bridge on the MU campus — plus the young company has acquired a pub uniform contract, and a handful of new retail clients are in the works. Navigating the challenges of a new business provides yet more lessons, though, as Neuner takes stock. “It’s kind of a luxury for us to keep our inventory stocked, at least for now,” he says, “but certainly that’s been an unexpected cost as far as things that we budgeted for. We budgeted for things like hang tags and labels, but we didn’t budget for necessarily having as much inventory as we actually do now.” Being smart with finances, making adjustments and moving forward when unanticipated events happen is a theme for Neuner, and he sees value in the way the business is unfolding. “We haven’t really had someone walk us through the process,” he says, “and we honestly feel like it’s been better that way because that way we’re learning and we’re really getting hands-on experience. We’re making those choices, and we’re consciously aware of why we’re doing whatever we’re doing.” But while he appreciates the path they’re on, the one piece of advice he would amplify would be: “Don’t go it alone because honestly, if I didn’t have my partner to call sometimes late at night … I’d go crazy because at least I know someone is on the same page, is dealing with the same thing and gets my frustration.”

Building A Brand

The last weeks of summer found Neuner juggling college preparations with inventory projections, advertising and promotion, and predicting fall fashion and color trends. Heading to the University of Missouri this fall, Neuner knows some might think he’s taken on more than he can handle, but he believes opening Vintage Huskey during the summer was the right thing to do, affording him the ability to establish a solid workflow. Short-term operational goals, however, are but first steps in accomplishing his ultimate goal. “What we want to do is we want to be Columbia’s brand,” he says. “We think that if we can get the buzz out and get some interest drawn up, we can maybe have the ability to stick around for a little bit. The idea is to get the community involved, get the college students backing us,” he adds. “We’ll see.” With the majority of working capital tied up in inventory, budget constraints are forcing the young company to build buzz solely through organic advertising, on platforms the brand’s target demographic knows well. “We really don’t have a marketing budget or an advertising budget,” Neuner says. “We are all word of mouth and social media.” He wants @VintageHuskey to be a familiar name on Instagram, Twitter and Facebook. All the while, Neuner understands the risk he’s taking. From the $52 he spent on the LLC to the thousands in inventory waiting for buyers, his investment goes further than dollar signs. “Everything with starting a new business is risky, but at the same time, you do have to risk some things so that you can ultimately accomplish your goals,” he says. “We’re willing to take that risk. “This is about creativity and basically exploring the possibilities of what we can do … Everything is a risk, but at the same time if we didn’t risk anything, we’d just be where we were six months ago. That’s worth it in the long run.”]]>
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Hiring for Attitude http://zimmerdemo.com/clients/sample/2017/09/15/hiring-for-attitude/ Fri, 15 Sep 2017 15:05:09 +0000 http://insidecolumbia.net/?p=10054 How Attitude Can Trump Skill There are several ways that attitude can overcome a deficit in skills: Employees with a winning, and positive, attitude are more capable of coping with and adapting to change. These employees are always hungry to learn, highly coachable and more than willing to adjust to changes in your business. Some studies have even found that the ability to deal with adversity, or having a high “emotional intelligence” quotient, is actually a more accurate indicator of future success than technical know-how. While you can usually train an employee on skills they might need for the job, it’s almost impossible to train someone to have a better attitude. That’s why finding someone with a winning attitude is key. For those kinds of people, learning new skills is a welcome challenge and often quite easy. Hiring managers and business owners tend to find themselves in the position of wanting to hire a highly skilled or qualified applicant, who may have a poor attitude. This is often because many interviews focus mainly on technical skills, rather than if the person would be a good fit for the company. Not taking attitude into consideration can lead to severe problems down the road, which is why it’s critical to ensure that the candidate’s values are a strong match with your company’s core values. A great attitude is often infectious in the workplace and perhaps the most important reason why you should hire for attitude. Increased productivity and a positive workplace that everyone enjoys are benefits that are hard to put a price on. An added bonus is that you’ll actually find positive team members usually influence others to achieve and exceed their goals. Why New Hires Often Fail Companies that don’t place importance on hiring for attitude will likely experience high levels of employee turnover. As a matter of fact, about 46% of employees fail within the first 18 months on the job. Here are some of the main reasons that those new hires ultimately fail: a) Coachability - About 26% of new hires fail because they’re unable to accept feedback and constructive criticism. This doesn’t just include interactions with superiors, but also co-workers and clients. b) Emotional Intelligence - Lack of emotional intelligence results in new hire failure around 23% of the time. And it’s not just the inability to read and react to the emotions of others, but the lack of understanding their own emotions as well. c) Motivation - Some new hires get brought on board due to their skillset, but ultimately fail because they lack additional motivation. If a new hire’s main goal is just to fulfill his or her duties rather than excel, it can be a recipe for failure. d) Temperament - Failure can also occur when a new hire’s attitude and personality is unsuited to the functions, tasks, conditions and culture of a new job or company. This happens about 15 percent of the time and is something you need to vet for carefully during the interview process. e) Talented Terrors - Most of us have experienced these employees who are highly skilled and talented at their jobs, but have a terrible attitude. While it’s tempting to think that their aptitude will make up for it, more often than not, these people don’t work out. f) Bless Their Hearts - These employees don’t work out, not due to lack of effort or a poor attitude, but simply because they don’t possess the talent or skillset necessary for success. You keep rooting for these employees to succeed, but over time it becomes apparent that they simply don’t add enough value to keep around. If hiring for attitude wasn’t important to your HR strategy before reading this article, then hopefully I’ve laid out enough reasons to make it indispensable to your business moving forward. As your business evolves, you may want to even try hiring candidates with an approach that specifically fits your company’s attitude. Carla Leible is the market manager for Zimmer Radio & Marketing Group. She has spent 16 years helping managers become great leaders.]]> 10054 0 0 0 Hello world! http://zimmerdemo.com/clients/sample/2017/10/06/hello-world__trashed/ Fri, 06 Oct 2017 18:43:19 +0000 http://zimmerdemo.com/clients/sample/?p=1 1 0 0 0 1 https://wordpress.org/ Gravatar.]]> 0 0 Endless Grooves http://zimmerdemo.com/clients/sample/2017/09/25/endless-grooves/ Mon, 25 Sep 2017 13:00:26 +0000 http://insidecolumbia.net/?p=9646 9646 0 0 0 A Gardener's Work is Never Done http://zimmerdemo.com/clients/sample/2017/09/21/gardeners-work-never-done/ Thu, 21 Sep 2017 13:00:40 +0000 http://insidecolumbia.net/?p=9687 And now it's time to plant your fall garden. In Columbia our first light frost usually arrives around the middle of October, so when you look for seeds to plant, make sure you have enough days until then to harvest. For example if a packet says 42 days, you should plant it by September 4th. Don't worry too much if you are cutting it close or going over our estimated first frost date, as you never know how our weather will actually be, especially these days. Our first frost may not even come until November and seeds are so inexpensive you might as well take the chance and hope Mother Nature goes along with your plan. The best seeds to plant in early September are: Parris White Romaine - When the plants are seven inches tall, bring a bowl and a pair of scissors to the garden and harvest the outer leaves to let the plant continue to grow through the fall. Leafy Lettuces - Again, harvest only the largest leaves for a continued bounty. Spinach - Spinach is delicious whether the leaves are small or large! Kale - Younger leaves are more tender for salads, and more mature plants can be sautéed in apple cider vinegar, shallots and a splash of white wine for a delicious side dish of healthy anti-oxidants. Arugula - If you haven't already, give arugula a try. It is packed with flavor and can kick a sandwich up a significant culinary notch. Sugar Snap Peas (provide supports) - Harvest the shoots for salad, or the tender pods for snacking. Radishes - Plant 16 per square foot. This is a fast and fun crop for kids to grow. Carrots - being a root vegetable, it's not so critical to harvest these before frost if we have a warm fall. You can also plant starter plants of broccoli, cauliflower and cabbage from your local nursery. Be sure to keep them well-watered should we have an Indian summer, as they will not care for the heat. Additionally, in Missouri we can plant garlic to grow over the winter. Order online or buy from your nursery, as cloves from grocery store bulbs won't grow as easily. Plant cloves in a sunny spot, pointy side up, a couple inches deep and four inches apart in well-drained, nutrient-rich soil (garlic loves nitrogen!) Mulch with straw or shredded leaves, and in the spring watch it shoot up. When the tops of the shoots yellow and fall over in midsummer, it's time to harvest. After gently digging them up (their papers should be dry, if not cease watering and let them be a bit longer), shake them off and hang to dry in groups of 4-6 for two weeks. At that point, they are ready for storage. Fall planting will bring a delicious summer harvest! Shallot and onion sets can also be planted in the fall for a late spring harvest. These can be ordered online or bought locally, though they can be harder to find in the fall. The key to a successful onion planting is not to plant them too deeply, just below the surface, and with only a fine layer of soil over them. Mulch generously and fertilize before the first frost and again in the spring. Though it's often the norm, ignoring your garden in the fall is a missed opportunity, but the key to success is replacing the nutrients with a good layer of compost. If you're not making your own compost at home, it is available by the bag at our locally owned Wilson's Garden Center or any retailer that sells bagged soil mixes. Get the most out of your garden and put it to work this fall!]]> 9687 0 0 0 In Good Company http://zimmerdemo.com/clients/sample/2017/09/18/in-good-company/ Mon, 18 Sep 2017 13:19:14 +0000 http://insidecolumbia.net/?p=9696 Photos by Notley Hawkins This expansive contemporary home was built in 2012 and features over 6,300 square feet of modern charm and keen attention to detail. From the 2.11 acre lot and 10-foot ceilings, to the stunning kitchen and light-filled living room, this home was built with dinner parties and guests in mind. For builder and original owner Jaira Grathwohl, the attention to detail and quality finishings throughout the home are what make it so special. “We really focused on being creative with the design to suit what our tastes are,” Grathwohl explains. “It was important for us to build a home with our list of ‘must-haves’ as well as a house truly built for entertaining.” Located in beautiful southwest Columbia, this home features plenty of space for guests both indoors and out. Complete with an 11.5-foot island with seating for six in its spacious kitchen, and an outdoor entertaining space, this Stone Grove home is sure to draw praise from company. The attention to detail can be found tastefully spread throughout the house with its pocket doors, ivory quartz stone fireplace, silver leaf barrel entryway ceiling, and custom wood bar located in the basement.   [Best_Wordpress_Gallery id="123" gal_title="Home Tour Sept 17 (1)"]   [Best_Wordpress_Gallery id="124" gal_title="Home Tour Sept 17 (2)"] A home with entertaining guests as the focus often requires additional spaces to delight and captivate. The lower level of this home features a custom wood bar, providing seating for up to ten guests, as well as guest bedrooms and a dedicated play space. No home built to entertain is complete without a space outdoors that can serve as additional room for guests. This home provides two outdoor entertaining spaces - one off of the great room in the upper portion of the home, and another through the walkout in the lower level to relaxation and access to the property’s luscious green space.   [Best_Wordpress_Gallery id="125" gal_title="Home Tour Sept 17 (3)"] The simple orb chandelier draws attention to the silver-leaf barrel ceiling in the entryway. Barrel ceilings provide a soft curve that enhances the spaciousness of the room. The entryway flows into the formal dining room, setting the tone for an extravagant dinner party as bright light from windows adds to the ambiance of the home. Adjacent to the formal dining room, the great room creates a sense of drama with floor-to-ceiling windows, recessed lighting and a coffered ceiling. Modern touches adorn every corner of this spacious living room.]]> 9696 0 0 0 Tough-Talking Tiger http://zimmerdemo.com/clients/sample/2017/09/25/tough-talking-tiger/ Mon, 25 Sep 2017 13:00:47 +0000 http://insidecolumbia.net/?p=9719 Photo by L.G. Patterson Mizzou football went 4-8 in 2016. You probably knew that. Head coach Barry Odom certainly remembers. “When you [only] win four games, guys, believe me, it hurts your soul,” Odom told reporters at SEC Media Days in Hoover, Alabama. But the 2016 season did end on a high note. The Tigers overcame a 24-7 halftime hole and beat Arkansas 28-24 at Faurot Field on Nov. 25. The hype entering that game got a little extra juice when Mizzou linebacker Eric Beisel guaranteed victory against a Razorbacks team that finished 7-6. Beisel was one of three Tiger players who also made the trip to Hoover in July. “For the Arkansas beat writers, I brought Beisel,” Odom said. “I understand we’re supposed to flame that rivalry a little bit up. You’re welcome in advance.” Beisel didn’t disappoint. “I had no doubt that we were going to win that game,” Beisel said. “They want to come to our house, they want to step on our field, they want to run through the A-gap. Well, you’re gonna get hit in the mouth.” “It’s disrespectful to step on the field at the University of Missouri and think you’re coming out with a win.” Beisel worked his way into a starting role by the end of last season, finishing with 44 total tackles. Odom says Beisel has been a presence in the locker room ever since the win against the Razorbacks. “He’s done a great job towards the end of the year last year on being put in position to go lead our football team.” Beisel says his focus is on getting the Tigers back to the SEC title game. “Some people call me confident, cocky. You can call me arrogant, but you can never call me selfish.” It may never replace the rivalry with that school to the west, but Odom sounds like he’s looking ahead to making some new enemies in a relatively new conference. “With that game on Thanksgiving weekend, the importance that it’s going to be on both of our programs’ futures, it’s going to be very, very important to both sides.” Mizzou heads to Arkansas on Nov. 24. We’ll see if there’s more on the line than just the promises of a certain black-and-gold linebacker this season. Brad Tregnago is the news director at 93.9 The Eagle and is a radio broadcaster with the Tiger Radio Network.]]> 9719 0 0 0 All In The Family http://zimmerdemo.com/clients/sample/2017/09/25/all-in-the-family/ Mon, 25 Sep 2017 13:00:49 +0000 http://insidecolumbia.net/?p=9722 Photos Courtesy of Mizzou Athletics Major college athletes basically have a second family. They often spend more time with their teammates and coaches than their actual relatives, especially during the season. University of Missouri women’s basketball has taken the family thing to another level. The Tigers were the only team in the country during the 2015–16 season to have three sets of sisters on the roster. In 2016–17, they had the only staff among “Power Five” conference schools (ACC, Big Ten, Big 12, Pac 12 and SEC) where all three assistants had previously played for the head coach. “It’s definitely not intentional,” Robin Pingeton says. But it’s worked. The Tigers have won games in back-to-back NCAA Tournaments for the first time in program history. Last season, they finished third in the SEC, earning Pingeton conference coach of the year honors. The top two teams in the league, South Carolina and Mississippi State, played for the national championship. “When you have so many sets of sisters, it really does spread throughout the whole team,” AP All-American Sophie Cunningham says. “Even the people who aren’t blood, they really do turn into your sisters.” Sophie and her older sister, Lindsey, started most games together the last two seasons. Lindsey is sticking around the program now, as a graduate assistant. “It just speaks volumes of Coach P. that her players want to stay with that journey with her,” Lindsey Cunningham says. Pingeton’s lead assistant, Jenny Putnam, has been on her staff for more than a decade, after playing for her at St. Ambrose. Ashleen Bracey played for Pingeton at Illinois State. RaeShara Brown was a leader on the court for Pingeton’s first Mizzou team in 2010 (Brown left the program in the off season). “It was a great opportunity for me to help their careers grow as well and just to get their perspective on things, but it’s a pretty unique situation for sure,” Pingeton says. “When they’re working you out, they know Coach P.’s expectations because they’ve played for her,” Sophie Cunningham says. “It’s just kind of like having another set of Coach P.’s eyes, trying to help you out and get better.” Lauren Aldridge had a great view for last season’s run to the NCAA Tournament’s Second Round. The junior was on the bench, after transferring from Kansas. She says the family atmosphere at Mizzou was probably the only factor in her decision to come to Columbia. “Coach P.’s kind of like everybody’s mother figure,” Aldridge says. “Whenever there’s problems, or things you need to talk about, she’s just the one that you go to.” Amber Smith passed up other major college offers to suit up for the Tigers. The Shreveport, Louisiana, native was named the SEC Co-Freshman of the Year last spring. “I came for my visit and all the girls were treating me like I was their sister already, as if I was coming here for my summer workouts,” Smith says. “Family doesn’t mean perfect, I don’t know any of us that come from perfect families, but it means really being able to be vulnerable with each other and having genuine, authentic, real conversations with each other and being invested in each other,” Pingeton says. One of the big influences for Pingeton won’t be in the crowd at games next season. Her father, Arlo Becker, died June 12. Pingeton says her leadership style is a mix of his tough love and her mother’s compassion. “I think it’s just probably a combination of both of those and just the experiences that you gain over the years of being in this profession and understanding the importance of relationships,” Pingeton says. The off-court family had grown, though, on June 2. Redshirt senior forward Kayla McDowell married Cam Michael in Columbia. Every Mizzou women’s basketball player who ever suited up with McDowell was there. Five of them were bridesmaids: Bri and Cierra Porter, Sierra Michaelis, Jordan Frericks and Lianna Doty. “That was a really fun and special day. He’s [Cam] a great guy and we welcome him with open arms too,” Pingeton says. “It was very cool, especially the older kids that had played before me, they treated me like as if I had played right along with them,” Smith says. Pingeton says that marked the first wedding for an active member of one of her teams. Considering how tight-knit the program has become, it may not be the last. “I think those relationships are really important to our players and I’m so blessed that they truly understand that that’s what matters most,” Pingeton says. “We’re all competitive, and we all want to win and we all want to compete for championships. That’s a given. But if you can’t enjoy the journey and you can’t enjoy the process and you can’t have those real, genuine relationships along the way, none of it really matters 10, 15, 20 years from now.”]]> 9722 0 0 0 Net Gains http://zimmerdemo.com/clients/sample/2017/09/18/net-gains/ Mon, 18 Sep 2017 13:00:56 +0000 http://insidecolumbia.net/?p=9729 A little about me, I am entering my seventh year of coaching basketball. All seven years have been spent coaching at diverse levels — from the really young (4th grade), to three seasons at the high school level — to now entering my fourth year at Columbia College. I have learned a lot over the years about the game I love so much, but even more about the young individuals who get to play such a fun game. One of the things that drives me as a coach is being able to work with young people who are so enthusiastic and energetic every day. I learned very quickly in coaching that kids know when you care about them, and I have lived by the quote, “Players don’t care how much you know, until they know how much you care.” Players are genuinely excited to play for a coach who is excited to coach them and care about them as an individual. I am excited for this new opportunity at Columbia College. We are hitting the ground running and looking forward to having a lot of fun! Looking at next season for the Cougars women’s basketball team, we will have a lot of excitement up at the Southwell Complex on the Columbia College campus. We have nine returners who all have started at least one game in their career. I have two individuals who are returning for their junior season, whose names you will find on an All-American list (Morgan Brandt and Ashlee Marlatt). We have a former Christian Fellowship High School star in Sarah Walters who can really score the ball. Our team includes individuals who have made similar moves as their head coach, joining us from Chicago (Grey Hayes), Northern Iowa (Madison McGregor) and Cape Girardeau (Raegan Wieser). We have recruited some very exciting players from the St. Louis area in Hannah Sutton, Ivana Easley, Ukari McKinney and Geena Stephens. We are also blessed to have players from the Columbia area in Alexis Uffmann, Mai Nienhueser and Abi Feeney. We definitely can’t forget Jordan Alford, who tested life at Mizzou before joining the team. They have all come together to build something special here at Columbia College. This group of young ladies is a talented bunch that is extremely fun to watch, but for everything they bring on the court, they are consistently proving how much they can accomplish off the court, as well. I am extremely proud of them for their accomplishments in the classroom and in the community. We would love to have you join us for a game at Columbia College this upcoming season! Don’t be a stranger, stop me next time you see me in the grocery store, I would love to fill you in on how the team is doing!]]> 9729 0 0 0 5 http://connected.ccis.edu/2017/09/cougar-womens-basketball-coach-talks-living-and-coaching-in-columbia/ 0 0 Picnic Perfect Wraps http://zimmerdemo.com/clients/sample/2017/09/25/picnic-perfect-wraps/ Mon, 25 Sep 2017 13:00:58 +0000 http://insidecolumbia.net/?p=9742 Grilled Chicken, Avocado and Veggie Wrap with Roasted Red Pepper and Lime Spread 2 large limes (or 3 small ones) 1 cup of roasted red peppers 1 cup sour cream 1 cup good mayonnaise 5 fresh garlic cloves or 1 tablespoon granulated garlic ½ teaspoon kosher salt 1 large, fresh avocado 2 large carrots 1 large cucumber ½ small red onion 2 large grilled chicken breasts (or 1 package of store-bought grilled chicken strips) 4 large tortillas or sandwich wraps At Home Before The Trip: Make the Roasted Red Pepper and Lime Spread: Zest and then juice both limes. Add zest and juice to a blender or food processor along with the roasted red peppers, sour cream, mayonnaise, garlic and kosher salt. Blend or process until smooth, place in an airtight container and refrigerate. This tastes better when made a day ahead. Shred carrots, slice cucumber and red onion. Place all three in individual bags for the cooler, along with your cooked, sliced chicken breasts, avocado and prepared roasted pepper spread. Bring the avocado whole as it will turn a yucky color when exposed to air. On The Trip: Smear red pepper spread on your four tortillas or sandwich wraps, slice and add the avocado. Top with shredded carrots, red onion, cucumber and grilled chicken strips. Roll it up and eat it! ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Smoked Turkey, Green Apple, Strawberry and Swiss Wrap with Marinated Red Onion and Maple Mustard

½ cup Dijon mustard 1/3 cup good maple syrup 1 cup sour cream ½ teaspoon kosher salt 1 large granny smith apple 8 fresh strawberries ½ small red onion ½ cup good bottled Italian salad dressing 4 slices of Swiss cheese ¾ pound of sliced, smoked turkey breast 4 large tortillas or sandwich wraps At Home Before The Trip: Make Maple Mustard: Combine Dijon mustard, maple syrup and sour cream in a bowl and whisk until smooth. Place in airtight container and refrigerate. Best when made a day ahead. Marinate red onion: Slice the onion. Place in airtight container, add Italian dressing and shake vigorously. Let sit in refrigerator for a few hours or overnight. Slice the strawberries, place in a sandwich bag and refrigerate. On The Trip: Spread tortillas or wraps with maple mustard. Add turkey breast, Swiss cheese, strawberries and marinated onion. Slice apple and place on top of the onion. Roll it up and enjoy! ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Fresh Lemon Hummus Wrap with Kalamata Olives, Feta, Red Peppers and Fresh Kale

2 cups of hummus (roasted garlic flavor) 2 lemons 1 fresh red, yellow or orange bell pepper ¾ cup pitted kalamata olives ¾ cup crumbled feta cheese Several fresh kale leaves 4 large tortillas or sandwich wraps At Home Before The Trip: Make the Fresh Lemon Hummus: Zest and then juice both lemons. Whisk juice and zest into hummus and put in an airtight container in the refrigerator. Roll the kale leaves and slice thinly. Place in a sandwich bag and refrigerate Slice bell pepper thinly, put in sandwich bag and refrigerate On The Trip: Spread tortillas or sandwich wraps with the lemon hummus. Top with roasted red peppers, olives, feta and fresh kale. Roll it up and dig in! ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Veggies and Dip!

Depending on which recipes you decide to use for your adventure, you will have extra fresh lemon hummus, maple mustard or roasted red pepper and lime spread. Make sure you bring it all, because all three of them will make a great dip for fresh vegetables. Prep all of the veggies ahead of time and place in individual bags. Vegetable Suggestions: Radishes (leave the tops on for a “handle’) Thickly sliced green or colored bell peppers Carrot and celery sticks Broccoli and cauliflower florets Asparagus String beans Sugar snap peas Fennel wedges Scallions Jicama sticks sprinkled with lemon juice Cherry tomatoes Belgian endive leaves Cucumber Kohlrabi (peel away the outer skin before slicing into thin rounds or cutting into sticks) v Chef Liz operates Catalpa Restaurant in Arrow Rock. She has garnered multiple restaurant and chef of the year awards in Feast Magazine and Rural Missouri.]]>
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Good Food's In Store http://zimmerdemo.com/clients/sample/2017/09/21/good-foods-store/ Thu, 21 Sep 2017 13:00:03 +0000 http://insidecolumbia.net/?p=9752 To get the full effect of the store’s surprisingly sweet ice cold lemonade, put your roadmap back in your glovebox, put your phone on “do not disturb,” hop on your bike and pedal down the Katy Trail a stretch. Pull off when you smell the peach cobbler because the Claysville Store is waiting for you and your big city ways. Once there, owners Mark and Laura Hooibrink and their young waitstaff will be more than pleased to welcome you into their fold of in-the-know patrons. Don’t be surprised when Mark takes a break from the kitchen to make sure you’re enjoying your meal and to find out what brings you all the way to Claysville. (He knows it’s his fried chicken, of course.)  He regularly makes his rounds in the three dining rooms, happy to see familiar faces and excited to make new acquaintances who have just discovered his trailside hideaway. You’ll wonder if you’re the last to know about it as the parking lot is almost always full when the place is open. This is partly because the Claysville Store is open only on weekends, but even so, you get the feeling that Mark is very happy to be cooking for you on his otherwise days off. You see, he is an electri--cian during the week, and his wife, Laura, works for Columbia Public Schools, naturally, for Nutrition Services. If only she could get her blackberry cobbler into the Jefferson Middle School cafeteria, truancy might not be such a problem. And the coleslaw, don’t forget to try the coleslaw.  You’ll want to ask for the recipe but you know it would be in vain as these things must stay in the family. Indeed, this place is unlike any other you’ll find in the city limits of Columbia, which is another reason why you really do need a reservation. Good food is not all that’s being created in this rickety (but well-loved) old building off the Katy. Good citizens are being served up to the world on a small town’s silver platter. The Hooibrinks are cultivating their own crop of young adults with real-life communication skills and down home integrity by hiring high school juniors and insisting that to work at the Claysville Store, the cell phones have to be put down and the hot plates of fried chicken and all the fixin’s need to be served “NOW” and with a friendly smile and a refill of sweet tea or lemonade if needed.  Twenty years of young servers have passed through the kitchen doors, and Mark and Laura, guided by their faith, insist that a large part of why they do what they do is for the kids of their tight-knit Missouri community. Not once in 20 years has a teenager worked their first shift and failed to return for a second or third. Waiting tables is hard work, but they come back for more and quickly become part of the Claysville Store family. Before long, they’re off to college or perhaps the military, and Mark and Laura are hearing about careers, weddings and children. An extensive family tree grows and grows out of this place that almost wasn’t. The roughly 150-year-old former general store in a defunct river town along an abandoned railroad was understandably rundown and in disrepair when the Hooibrinks bought it in the late 1980s. One can’t help but wonder why they bought it in the first place. After a few years of ownership, the Hooibrink’s enterprising young children started using it to sell koolaid to thirsty cyclists on the brand new Katy Trail.  (It was in 1990 that the first segment opened along Rocheport.) After the flood of ’93 came along, rather than tear it down, the family fixed it up, made it bigger, added a parking lot, and turned it into a restaurant. They knew college bills were coming soon and smelled opportunity in the dusty old wooden floors. Now those same floors and even the ceiling shine with the warm glow of a Missouri evening as you look over the simple menu. Is it worth the drive? Absolutely. Order the day’s special (perhaps pork steak or ribs) or let your young server fill your table family-style with mashed potatoes, gravy, apple sauce, coleslaw, biscuits, green beans, country ham and yes, a generous platter of Mark’s fried chicken. And, if you’re lucky, some sweet corn on the cob that a neighbor down the road just harvested. It’s really a shame this place wasn’t open when Lewis and Clark floated by, as they surely would have raved about Laura’s pies in their journals. Without a doubt the Claysville Store is a special place, but you don’t need a special occasion to make an evening of it. And if it’s a nice day for a long drive on some dusty roads, take the back way along the river via Pierpont, Easley, Wilton and Hartsburg (yes, you might need a map for that route). To make a reservation, call 573-636-8443. To go by car, the address is 5650 E. Claysville Rd., Hartsburg. By bike, mile marker 149.8 of the Katy Trail. And just like the old days, the restaurant accepts cash and check only.]]> 9752 0 0 0 On The Town September 2017 http://zimmerdemo.com/clients/sample/2017/09/18/town-september-2017/ Mon, 18 Sep 2017 13:00:45 +0000 http://insidecolumbia.net/?p=9789 Chip in Fore Kids Golf Tournament It was a splendid day for the MFA Oil Chip in Fore the Kids Golf Tournament presented by Manor Roofing & Restoration. Thirty-nine teams played throughout the day to support the youth in the community. [Best_Wordpress_Gallery id="141" gal_title="Chip in Fore Kids"] photos by Nancy Toalson and WALLY PFEFFER, MIZZOUWALLY@COMPUSERVE.COM  

Welcome Home Opening!

Welcome Home, Inc., celebrated the grand opening of their new facility at 2120 Business Loop 70 E. [Best_Wordpress_Gallery id="140" gal_title="Welcome Home Opening"] photos by Nancy Toalson and WALLY PFEFFER, MIZZOUWALLY@COMPUSERVE.COM  

2017 Century Club Dinner

The Ambassadors celebrated their membership in the Century Club for the 2016-2017 year (earning 100+ points during the year) with a dinner at The Club at Old Hawthorne on July 19th, 2017. Hope to see even more qualifiers next year! [Best_Wordpress_Gallery id="139" gal_title="2017 Centruy Club Dinner"] photos by Nancy Toalson and WALLY PFEFFER, MIZZOUWALLY@COMPUSERVE.COM  

2017 Men as Allies Breakfast Fundraiser

More than 150 men and women met at the Country Club of Missouri for a breakfast on Aug. 10, sponsored by Coil Construction. The audience joined together to engage men as allies against domestic and sexual violence in our community. The funds raised will help True North provide a safer community for the women of mid-Missouri. [Best_Wordpress_Gallery id="142" gal_title="2017 Men As Allies Breakfast"] photos by Nancy Toalson and WALLY PFEFFER, MIZZOUWALLY@COMPUSERVE.COM]]>
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Bob and Kathy Jones http://zimmerdemo.com/clients/sample/2017/09/21/bob-kathy-jones/ Thu, 21 Sep 2017 13:26:23 +0000 http://insidecolumbia.net/?p=9856 Photos by L.G. Patterson Like many other retirees who woke up on a balmy June morning this year, Bob Jones went for a swim. He had been preparing for this particular swim for more than a year, and he had flown from Hartsburg, Mo. to California, just to dip his toes and the rest of his body into the San Francisco Bay. A ferry carried him from San Francisco to the edge of the east side of Alcatraz island. The San Francisco Bay is known for its choppy waters and strong currents. Bob, who is 71 years old and lives with his wife Kathy in the country outside of Hartsburg, knows he is a strong swimmer, but as he jumped off the ferry and into the 57-degree waters of the bay, he wondered what he had gotten himself into. Although he was wearing a wet suit as protection from the chilling waters and had trained diligently, he had his doubts. “It’s a weird feeling. It’s like you’re shipwrecked and you’re out there in the water with all these other people. You try to do your proper swimming form, but the waves are so strong,“ he says. Nearly 800 other swimmers were in the water with him, competing in the Alcatraz Sharkfest Swim. The distance from Alcatraz Island to the San Francisco Aquatic Area is one and-a-half mile. Swimmers who miscalculate the strength of the current or who lose sight of landmarks are rescued by kayaker/lifeguards before the ebb tide can catch them and sweep them away from shore. While Bob stroked his way across the bay, taking in an occasional mouthful of salty water, Kathy was eating breakfast with a friend at a restaurant near Fisherman’s Wharf. Although Kathy has had plenty of experience serving as Bob’s safety watcher, sitting on the side of Hulen Lake or at the Finger Lakes State Park while he practiced open-water swimming, she didn’t watch him this day. “I was really too nervous,” she says. About five minutes before the first swimmers reached the shore, she and her friend went down to the water’s edge. The swim across the bay didn’t last as long as most of Bob’s practice sessions. Forty-seven minutes and 46 seconds after entering the water, Bob emerged safely from the bay. Later, he found out that he had finished second in his age group, missing first place by a mere 30 seconds. “When I got done, I thought ‘I’ll never do this again.’ Then after a while I thought ‘I bet I can do better next time.’ So, I signed up for the June 2018 swim,” he says. To prepare for that next race, Bob will continue his regime of tough swimming workouts four times a week while following the advice of his swimming coach, Cesar Mello. A typical workout lasts an hour to an hour and-a-half – enough time to swim about 70 laps of the pool at Wilson’s Fitness Center. While Bob swims his laps, Kathy usually works out at the gym. Years ago, in Hannibal, she was part of a group that ran with Bob as he prepared for marathons. Now, though, after some health issues, she has shifted to less strenuous workouts of her own. Serious athletes not only need expert coaching, they also need serious support if they are to stay in shape for competitions. “Bob is a very goal oriented person,” says Sue Hoevelman, a longtime friend of the couple. “Kathy appreciates those goals and supports him as he pursues them.” Of course, Kathy has more facets to her personality and life than supporting her husband’s love of sports and competitions. Still, it’s difficult to upstage a guy who celebrated his 60th birthday by swimming across the Mississippi River from Hannibal to the Illinois side. Or who has run in 11 marathons and some triathlons; has skied in Innsbruck, Austria; has bobsledded in Lillehammer, Norway; has paraglided; likes canoeing and biking; and who is planning a kayak journey from Jefferson City to St. Charles with his 13-year-old grandson. Kathy and Bob have been together 22 years, having merged their families when they finally married after seven years of dating. They met and lived in Hannibal, eventually moving to Hartsburg to be near their children and eight grandchildren. “Kathy is laid back, open and receptive,” Hoevelman says. “Together, they are an engaged couple, involved with their blended family and community.” Bob’s high level of energy is complemented by Kathy’s more measured enthusiasm. “I think Kathy is really the heart of the family,” says Linda Shillito. “She has a heart for service, having worked as a social worker for many years. She’s also one of their church’s Eucharistic ministers who visits the elderly who can’t get to church on their own.” Bob and Kathy are both retired – sort of. Neither of them have fulltime positions, which allows them time to spend with their kids and grandkids, time for friends, and time for their wide range of interests. As well, they make time in their busy schedules to help others. Kathy currently works a couple days a week as a substitute medical social worker for St. Mary’s Hospital in Jefferson City. Bob, who is a dentist, had a general dentistry practice for 35 years in Hannibal. He loved his small-town practice and considered his staff family. As for his patients, he knew them as friends and neighbors, and even knew the names of their dogs as well. After moving with Kathy to mid-Missouri about eight years ago, he realized that he didn’t want his skills as a dentist to get rusty and fade away. And he wanted to do something for people who might otherwise not ever receive good dental care. He now works two days a week at Mid Missouri Dental Center in Columbia, treating up to 40 low-income children a day. Dentist Mike Todd, co-owner of the Dental Center, is impressed with the skills and spirit Bob brings to his practice. “When Bob first came to us, he wanted to give something back to the community. We weren’t open on Fridays, and we said the office is available if you want to come in and work. Since then, he’s picked up a second day and is now an integral part of our practice,” Todd says. What would make a dentist put down his drill and mouth mirror at the office and head out for a swim across the San Francisco Bay? Coach Mello knows the answer to that question, “He likes to challenge himself. He had done marathons and triathlons and he wanted a new challenge,” Mello says. “He’s in great shape – he looks like he’s 50,” he adds. Bob also challenges himself artistically. In addition to enjoying photography, he’s a sculptor whose work has been displayed at the Central Bank of Boone County’s art contest. He has a studio in his home, where he molds clay and works on stained-glass windows. “It’s such a peaceful thing to do,” Bob says. One of his stained-glass projects took a year to complete and now hangs high on a wall of west-facing windows in their living room. Another, a bright yellow sunflower, hangs in the kitchen. The windows of their home are a perfect setting for his stained-glass art. The house, which sits on the top of a hilly 15 acres, was built to take full advantage of the panoramic view of the hills rising above the Missouri River. From their back porch, Kathy and Bob can see landmarks in Jefferson City, California and Jamestown. Their backyard includes a two-level tree house that juts into a wooded area. “We say it’s for the kids but we are the ones who go up there and sit,” Bob says. Below the tree house is a patch of ground that the couple has cleared and replanted with native grasses and wildflowers. Hiking trails wind through their acreage, and a small orchard bears peaches and other fruits just steps from their driveway. On most Sundays, Bob and Kathy have their children and grandchildren over for dinner. It’s not unusual for a group of 10 or 11 family members to help prepare the meal. It would be easy to live in such an idyllic setting – surrounded by family, nature and art – and to forget that not everyone in mid-Missouri is as fortunate. Bob and Kathy make a point of not forgetting. On Saturdays, they cook and serve meals to the homeless and low-income people in Columbia when it’s their church’s turn to staff the Saturday Breakfast Café. During winter months, they both volunteer at Room at the Inn, and on some Saturdays, Bob is part of a group that fixes up yards and does minor home repairs for seniors. Ron Webb, a family friend for many years, works with them both at the Saturday Breakfast Café. “Bob is our scrambled-egg maker, and Kathy helps, too,” he says. “They’re very caring people and they are committed to helping others.” In some ways, Bob and Kathy are opposites that attract. Kathy is more reserved, while Bob is gregarious. Kathy’s work as a social worker depends on relationship building; Bob’s dentistry relies on the skill of his hands, coupled with knowledge and experience. But they share a common enjoyment of family and friends. Coach Mello, who has worked with Bob intimately for more than a year, sees Bob and Kathy as a team. “Kathy is with him at every single outdoors practice, watching as a safety, timing him and taking pictures. She plays a big role,” he explains. If life is a ride, Bob may be doing the driving, but Kathy is the navigator. Fellow dentist Mike Todd has a one sentence analysis of Bob’s lifestyle that Kathy shares, “He’s the sort of person that when it all comes to an end, he’s not going to look back and say, ‘If only.’ He’s one of those guys who will say ‘What a ride!’”]]> 9856 0 0 0 Simple Starts http://zimmerdemo.com/clients/sample/2017/09/21/simple-starts-2__trashed/ Thu, 21 Sep 2017 13:56:01 +0000 https://insidecolumbia.net/?p=10120 Photos by L.G. Patterson Admittedly, Clayton Neuner may be a little green when it comes to business, but that hasn’t stopped him from establishing a small startup and learning as he goes. At 18, this Columbia native’s venture began to manifest in a Father Tolton Regional Catholic High School art class when he asked his friend, now-silent partner, to draw something for him: a Siberian Husky — simplistic in design, front-facing and with the iconic blue eyes for which the dog breed is known. The result launched the apparel brand Vintage Huskey. “We’re 18-year-old guys, so for us, what really can we start to do at this age?” Neuner asks. Well, clothing came to mind — both a blank canvas and a marketable product. “You can’t wear a restaurant around, but you can totally wear a clothing brand around and generate interest through other people wearing it,” he adds. Vintage Huskey opened its web-based doors on June 23, 2017, with a simple goal: website visits. At the end of the day, more than a dozen sales gave Neuner faith they were on the right path. Hard And Fast Lessons Neuner’s hands-on approach in business development, product development, inventory control, marketing, fulfillment and customer service has provided a few lessons since that art class, some hard and necessary. Three days on Google and countless calls to city, county and state licensing offices gave Neuner an appreciation for legal services. “Now I understand why people outsource it to something like Legal Zoom where you can pay a flat fee and they’ll have everything done for you,” he says, “but we didn’t have a ton of capital to work with so we had to do everything ourselves.” Indeed, start-up capital has come from his and his partner’s pockets, which Neuner admits is the reason for the hands-on approach and the first challenge in his plan. “Honestly I didn’t think we’d get past me asking my partner for some money,” he says. “I figured I’d ask him and he’d be like, ‘Ahhh! This is going to involve money now?’ He’s trusted me … It’s been a process, but I’m glad we’re standing where we are today.” Summer was the “trial period to get our feet wet” and work out some of the kinks before school gets underway, he says. This fall, two local retail outlets will be carrying Vintage Huskey — Bingham’s downtown and The Bridge on the MU campus — plus the young company has acquired a pub uniform contract, and a handful of new retail clients are in the works. Navigating the challenges of a new business provides yet more lessons, though, as Neuner takes stock. “It’s kind of a luxury for us to keep our inventory stocked, at least for now,” he says, “but certainly that’s been an unexpected cost as far as things that we budgeted for. We budgeted for things like hang tags and labels, but we didn’t budget for necessarily having as much inventory as we actually do now.” Being smart with finances, making adjustments and moving forward when unanticipated events happen is a theme for Neuner, and he sees value in the way the business is unfolding. “We haven’t really had someone walk us through the process,” he says, “and we honestly feel like it’s been better that way because that way we’re learning and we’re really getting hands-on experience. We’re making those choices, and we’re consciously aware of why we’re doing whatever we’re doing.” But while he appreciates the path they’re on, the one piece of advice he would amplify would be: “Don’t go it alone because honestly, if I didn’t have my partner to call sometimes late at night … I’d go crazy because at least I know someone is on the same page, is dealing with the same thing and gets my frustration.” Building A Brand The last weeks of summer found Neuner juggling college preparations with inventory projections, advertising and promotion, and predicting fall fashion and color trends. Heading to the University of Missouri this fall, Neuner knows some might think he’s taken on more than he can handle, but he believes opening Vintage Huskey during the summer was the right thing to do, affording him the ability to establish a solid workflow. Short-term operational goals, however, are but first steps in accomplishing his ultimate goal. “What we want to do is we want to be Columbia’s brand,” he says. “We think that if we can get the buzz out and get some interest drawn up, we can maybe have the ability to stick around for a little bit. The idea is to get the community involved, get the college students backing us,” he adds. “We’ll see.” With the majority of working capital tied up in inventory, budget constraints are forcing the young company to build buzz solely through organic advertising, on platforms the brand’s target demographic knows well. “We really don’t have a marketing budget or an advertising budget,” Neuner says. “We are all word of mouth and social media.” He wants @VintageHuskey to be a familiar name on Instagram, Twitter and Facebook. All the while, Neuner understands the risk he’s taking. From the $52 he spent on the LLC to the thousands in inventory waiting for buyers, his investment goes further than dollar signs. “Everything with starting a new business is risky, but at the same time, you do have to risk some things so that you can ultimately accomplish your goals,” he says. “We’re willing to take that risk. “This is about creativity and basically exploring the possibilities of what we can do … Everything is a risk, but at the same time if we didn’t risk anything, we’d just be where we were six months ago. That’s worth it in the long run.”]]> 10120 0 0 0 Reel Progress http://zimmerdemo.com/clients/sample/2017/10/02/reel-progress/ Mon, 02 Oct 2017 13:33:20 +0000 https://insidecolumbia.net/?p=10159                 A pass gives you the best access. (Available until sold out.) Insane Jane ($105) all-access, including early ticket reservations, and access to all events and screenings. Plain Jane ($65) basic access, including early ticket reservations, access to all screenings, access to late night dance party. Individual tickets available online or at the door, until sold out. Learn more at www.citizenjanefilmfestival.org]]> 10159 0 0 0 October Outings http://zimmerdemo.com/clients/sample/2017/10/02/october-outings/ Mon, 02 Oct 2017 13:22:27 +0000 https://insidecolumbia.net/?p=10163

October 3: Palehound (Café Berlin)

Led by vocalist and guitarist Ellen Kempner, Palehound delivers “plainspoken, technique-heavy indie rock” in their ferocious live sets. Positive critical noise for their 2015 debut album “Dry Food” led to tours with the likes of Philadelphia’s Waxahatchee, Mitski and Bully. In June, the band dropped “A Place I’ll Always Go” on the excellent Polyvinyl Records. The album takes a frank look at love and loss, cushioned by indelible hooks and propulsive, fuzzed-out rock. Kempner explains, “A lot of it is about loss and learning how to let yourself evolve past the pain and the weird guilt that comes along with grief.”

October 5–8: The Dismal Niche Music & Arts Festival (various downtown venues)

This is the 3rd annual festival sponsored by Columbia’s favorite (well—only. But still…) small batch, artist operated tape label and DIY music and arts network. These multi-media bring together around 25 artists from all over the world, include several locals, and some used-to-be locals, stand outs sharing the stage with lots of outre touring acts like Kath Bloom and the Chicago Repetition Group. Dismal Niche promotes local, regional and international practitioners of the DIY arts ethos with thoughtful showcases featuring art, music, theory and action — although not necessarily in that order. Look them up on Facebook, they deserve your support.

October 7–8: Crush Festival (Les Bourgeois Winery)

The 25th annual Crush Festival kicks off harvest season at Les Bourgeois Vineyards. To celebrate this milestone, the festival has been expanded to two days. Enjoy live music, kids games, pumpkin painting and, of course, messy grape-stomping fun for the whole family. Music by Marcella’s Ghost (Oct. 7) and Good Sam Club (Oct. 8).

October 7: The 8th Annual Harvest Hootenanny (Columbia Center for Urban Agriculture)

The Harvest Hootenanny is a celebration of the harvest at CCUA’s Urban Farm. It’s also an annual community event to raise awareness about the educational programming that occurs at the Urban Farm and around the community. There’ll be live music, a Missouri-raised meal, a raffle, kid’s games plus local beer and wine. Don’t miss the cooking demos by the Columbia Area Career Center’s Culinary Arts program. Guests can show up and enjoy the bounty anytime from 3 to 8 p.m.

October 19: Hannibal Buress (The Blue Note)

There are a couple of reasons you may (or may not) want to catch Buress. Of course, he gained international notoriety for his, at the time, off-hand comments about Bill Cosby a few years ago that precipitated an avalanche of victim testimonials resulting in Cosby’s eventual arrest and trial. Perhaps a better reason is his brilliance and timing, both so evident in his character arc as a hipster dentist on Comedy Central’s “Broad City.” Yass Kween!

October 20: CoMo Girls Rock Presents: Snail Mail with Shady Bug & It’s Me Ross (Café Berlin).

Even in a Columbia that is relatively stacked with worthwhile organizations, CoMo Girls Rock stands out as a special case. For almost a decade they have encouraged and supported young, female musicians to take their place on local stages. Maryland Indie-Poppers Snail Mail are touring behind their new “Habits” EP, which Pitchfork calls “both adolescent and eternal” — a worthy fit for a locally valuable cause.

October 23: An Evening with the Beach Boys (Jesse Auditorium)

And why not the Beach Boys? Straight up or as straighter irony, Mike Love and the band he tours with fit nicely into the current American gestalt, don’t you think?

October 27: Selector Dub Narcotic (Calvin Johnson), The Onions, Sweet Milk (Café Berlin)

Guitarist, vocalist, songwriter, music producer and disc jockey Calvin Johnson has performed in lots of music projects in bands like Beat Happening, The Go Team, Cool Rays and The Halo Benders besides producing Beck, Modest Mouse, Gossip, Built to Spill, The Microphones, Kimya Dawson and The Jon Spencer Blues Explosion. Johnson also founded the legendary K Records in 1982, thereby providing teenage Kurt Cobain, a K Records fanatic, with a reason to form Nirvana. Johnson’s latest project, Selector Dub Narcotic, named after his analog recording studio, explores funkier, more dance-party-oriented material in the tradition of the Stax/Volt house bands. Also, among local bands, The Onions qualify as a “can’t miss.”

October 28: Conor Oberst with The Felice Brothers (The Blue Note)

Omaha’s Oberst has floated through town many times on his own and with his old band Bright Eyes. Time was that Oberst and friends were the same type of fascinating shambolic mess onstage as the Drive By Truckers or the Replacements. He was a tenacious genius who held his often drunken shows together by pure force of will, but while waiting for the wheels to come off, audiences always somehow got what they came for. Now Oberst is on his own and lately he has been showing up on time and hitting all his marks. Let’s see if that world-class charisma is still there.

October 31: Circadian Clock Control of Monarch Butterfly Seasonal Migration (Monsanto Auditorium, MU)

If the recent solar eclipse left you wondering about how species without Iphones keep track of the 24 hours we humans call a day, why not start with the glorious monarch butterfly? Dr. Christine Merlin, a biologist from Texas A&M University, will enlighten listeners for free in the pre-haunting hour of 3:30-4:30.]]>
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Transforming Lives http://zimmerdemo.com/clients/sample/2017/10/02/transforming-lives/ Mon, 02 Oct 2017 13:31:22 +0000 https://insidecolumbia.net/?p=10196 West accepted a challenge from a missionary in 1994 to provide a “hand-cranked, sturdily built, three-wheeled wheelchair rugged enough to traverse dirt roads in undeveloped countries.” West approached a friend and colleague, Earl Miner, an engineer. They tested out four prototypes that met the requirements. Now West has overseen the production of 77,000 PETs that have been distributed in 104 countries. That’s 77,000 people whose lives have been transformed. “The three most common responses from people who get these units are, first, pure joy, then the questions, ‘why would someone I never met do this for me?’ and ‘how can I use this to make a living?’” says West. The Columbia workshop was soon joined by 22 other facilities across the country – all staffed by volunteers – to build and ship the mobility devices to areas of need around the world. West ticks off the list of maladies affecting the clients: “Polio, birth defects, land mines, leprosy. Yes, leprosy is still around. Those are the top four afflictions that cause this devastation.” [caption id="attachment_10198" align="aligncenter" width="800"] A map showing the placement of PETs globally[/caption] On a tour of the immaculately clean workshop, West introduces Pat, a professional carpenter whose job is to assemble PET seats. All the volunteers have keys to the building. They don’t keep regular hours, but they make sure their jobs are completed before their components are needed in the manufacturing process. “My father worked here before me,” said Pat, “and my wife works in the reception area. Mr. West, here, he keeps us all going.” There is only one paid staff person at Mobility Worldwide – project supervisor Gary Moreau, who took over when West “retired” six years ago. The 20 or so volunteers who work at Mobility Worldwide come from all walks of life. Many of them learned about the work through a church. West, a self-described “ecu-maniac,” founded the Office of Creative Ministries for the United Methodist Church in 1965. OCM later became the Office of Mission, Service and Justice. “I refuse to be part of anything that is not cooperative,” West says. Mobility Worldwide works with many denominations and non-governmental organizations to serve the world’s poor. Churches, civic groups and individuals contribute to Mobility Worldwide, whether it’s money, materials or time. PETs are constructed with top-quality lumber, tires and new components which have to be purchased. “We don’t treat the poor poorly,” West says. The cost to make each PET is about $250, in contrast to a standard-issue wheelchair, which is about $850. Wheelchairs have specialized parts that can’t be easily replaced in the remote areas where they’re needed; PETs have fewer parts to wear out and most can be replaced with commonly available materials. Once manufactured, PETs are packed in sturdy cardboard boxes. Clean plastic milk jugs provide the packing. “We’re great recyclers here,” says West. “The jugs will find new life as cups and containers for the PET recipients. Nothing goes to waste there.” The jugs are donated by several Columbia congregations. The Container Project shares space with Mobility Worldwide. It collects donations of new or good, used fabric, shoes and clothing that are labeled, packaged and shipped to NGOs for distribution. Donated sewing machines are also repaired and shipped out in boxes packed with fabric, reading glasses, handmade toy cars and tennis balls, the latter two items targeted to the children of moms who will now be able to earn a livelihood with their machines. “The best way to get people out of poverty is to educate them,” says West. “But so many areas of the world have no resources for it.” He pauses in our tour of the workshop to point out a pallet of disassembled wooden school desks made by a local volunteer who is legally blind. The ingeniously designed desks are sturdy but light and easily assembled into a seat and desktop. There seems to be no end to the resourcefulness of Mobility Worldwide, its associated programs and Mel West, its founder, who was born during the Dust Bowl in southwest Missouri and learned from his parents that service to others could be more gratifying than any material wealth. West served in the Marines from 1942 to 1946 and married his wife, Barbara, in 1945. They have two children and two grandchildren. He served as a pastor in Missouri and Texas before starting the Office of Creative Ministries, from which he retired in 1985. Retirement launched him into yet another career. He studied Spanish in Costa Rica and in 1986 raised $70,000 for Habitat for Humanity by participating in a 1,000-mile walk. He and Barbara took the money to Costa Rica where they started Habitat there. He served on many national and international boards, including Heifer International, Habitat International, the National Board of Global Ministries and the Rainbow Network, among others. Now the couple reside at Lenoir but West works several days a week at Mobility Worldwide. One of his favorite tasks is reading letters from grateful PET recipients to the volunteers. “It’s the only compensation they get,” says West. “I look up and see tears in their eyes and I know it’s enough.”]]> 10196 0 0 0 Managing the Magic http://zimmerdemo.com/clients/sample/2017/10/02/managing-the-magic/ Mon, 02 Oct 2017 13:32:26 +0000 https://insidecolumbia.net/?p=10218 Talking Horse Productions. Stage Managers serve as the organizational backbone for shows, or at the risk of mixing anatomy metaphors, Meagan says they “act as the director’s left hand.” Before auditions are held, production meetings take place to begin bringing the director’s vision together. The technical director has the blueprints, the costumer has the sketches, the producer has the budget spreadsheets and the stage manager has the notepad ready to frantically take notes. For the next few weeks of production, the stage manager will act as the liaison to each creative department, ensuring everyone remains on the same page. During the rehearsal process, the stage manager coordinates actor call times, schedules, conflicts and takes performance notes to keep all members of the show focused. By show time, the stage manager has total control from telling actors to get into places to calling for the final blackout at the end. The entire theatrical journey is held together by the meticulous planning of the stage manager, which, when done right, means the audience won’t be aware of their work at all. “I’m the magic that they’re seeing,” says Meagan. “When quick changes happen, when sets have to move, when lights have to change, anything like that. One show I was in, we had an actress who had to go from a corseted dress to a nightgown and pregnant in thirty seconds. Even though it wasn’t me doing it, I had to make sure the wardrobe was in the right spot, each person had a specific job; someone had to do her hair, someone had to do her corset, someone had to give her the pregnant stomach and I’m there holding the curtain telling everyone to go, go, go! And then she’s out there.” Before choreographing quick changes, Meagan attended Southern Illinois University of Evansville to pursue a degree in secondary math education. While she was there, she also took a variety of theater classes on the side before finding that the majority of her friends and time all seemed to be devoted to the same side activities. Soon, Meagan lost interest in Calculus II and was curious to chase a new major in Technical Theatre and Design. “Eventually I made the phone call to my parents. I was really nervous for them to say, ‘I can’t believe you’re going to do this. I can’t believe you’re not going to be a teacher.’ But really, they said, ‘It’s about time!’” After graduating and finding her focus in stage management, Meagan moved to Columbia with her boyfriend who’s currently enrolled at the University of Missouri. Since their move, Meagan’s professionalism and dedication to her craft has allowed her to create a special niche within community theatre. This year alone Meagan has stage managed three shows at Talking Horse Productions, “Rasheeda Speaking,” “Violet” and “Stage Kiss” and is currently set to stage-manage the remaining two shows of the season, “The Gin Game” and “An Antique Carol.” “Ed [Talking Horse Production’s founder and artistic director] doesn’t want to let me go!” Meagan quips. “I like that I can make Ed’s shows happen. I know the limitations of the space and I make every production member’s ideas known so we can get as close to the overall vision as possible.” Next up for Meagan and Talking Horse Productions is “The Gin Game,” a Pulitzer and Tony award-winning play that’s as brilliant as it is simple. In it, two senior citizens, Weller Martin and Fonsia Dorset, meet at a senior living community while playing cards. As their friendship develops, the pair discuss all matters of their previous lives, turning each conversation into a competition similar to a round of gin rummy. “One of my secret joys is to analyze the audience. It’s more pleasing to me to watch them react to what we’ve set up,” Meagan says. The masterful play is one that Meagan is extremely excited about putting together. Having already worked with both the actors previously in directorial roles, Meagan is already aware of the high-caliber talent on the stage. In her preparation for the show, Meagan has worked diligently to make sure she has covered all the details required to putting on the production. Her script is highlighted with each stage direction, prop and probable sound cue. She’s also assembled alongside some of the best technical talent in town, all in agreement that Meagan is the best and most organized stage manager to work with. Come opening night, Meagan will be ready to go. You might be able to see Meagan this month as Talking Horse’s production of “The Gin Game” begins October 13. The show will run for two weekends with performances on October 13-14 and 19–21 all starting at 7:30 p.m. and two Sunday matinees on October 15 & 22 at 2 p.m. For tickets, go to talkinghorseproductions.org ]]> 10218 0 0 0 Red at the Ready http://zimmerdemo.com/clients/sample/2017/10/02/red-at-the-ready/ Mon, 02 Oct 2017 13:29:11 +0000 https://insidecolumbia.net/?p=10244 Photo courtesy of L.G. Patterson Eating and drinking according to the season is great for your body. Of course, this means eating vegetables that are currently growing in your garden or at your local farms, but it also means changing cooking techniques and portion sizes as your body adjusts throughout the year or even the day. Balancing your energy, and how you acquire and spend it, mimics what nature does seasonally and daily. The spring is warm and ascending as the plants spring forth and grow; summer expands energy outward as plants bloom and soak up heat; fall is cool and descending as plants reroute energy inward and downward in their roots; and winter conceals energy inward for rejuvenation, storage and rest. Since our energy comes from the foods we eat, we can replicate these cycles daily. Morning for example, like spring, is a time to consume foods that give you energy for your active day. Midday is a great time to eat more energetic foods that agree with your constitution, but also to hydrate and absorb important vitamins and minerals your body needs as fuel. By evening, foods that are easy to process and digest are important (think soups), as your body’s energy starts to taper and prepare for rest. Your seasonal diet benefits from varied types of food as well as cooking techniques. Spring is the time to eat bitter greens, spring onions, radishes, carrots and sprouts with light cooking such as steaming foods, sprouting foods and stir-frying. In the summer, we should hydrate with lots of watery fruits and vegetables, and eat as much raw or lightly cooked as possible. But in contrast, in the fall and winter when the energy of the plant is stored in the roots, we should consume root vegetables, canned vegetables and more meat and fat (if you eat those), with cooking techniques such as baking, braising, roasting and slow-cooking. For October, I wanted to find a delicious red wine that would perfectly pair with some of the wonderful root vegetables and flavors of fall. I grabbed three friends that eat seasonally and love to drink red wine and started the “research.” On the menu: roasted sweet potatoes and butternut squash with fennel pepper and crispy sage; sautéed radishes and carrots with garlic and rosemary; and rustic, organic, brown rice. For the wines we tried: a California Pinot Noir, a Spanish Garnacha, a French Merlot Bordeaux blend and a California Zinfandel. The Pinot Noir was very nice and paired with all our foods fairly well. It became a bit more sour with the sweet potatoes and squash and begged for mushrooms with its earthy, terroir-driven flavors. The Garnacha was high in acid and wasn’t fruity enough to match with the slight sweetness of the root vegetables. Our Merlot blend also tasted off with the fall flavors. It had notes of cedar, eucalyptus and dark cherry and would have been wonderful with a grilled steak topped with rosemary butter and a red wine sauce. But the Zinfandel, which was the fruitiest of all four reds, was a perfect match. Although this medium-bodied red wine is still dry, its predominant flavors of black raspberry, blackberry and black cherry were welcoming with the fall fare. And because Zinfandel is low in tannins, the wine stayed soft and juicy throughout the entire meal. A winner! When our daughter Mae was a baby, she loved sweet potatoes. Craig would make baby food by cooking and mashing whatever he had his hands on from the restaurant. And when presented with choices like mushed apples, creamy carrots, smushed sweet potatoes or cooked brown rice, she would choose the sweet potatoes every time. In fact, at one point, we were giving her a bowl of sweet potatoes for every other meal. Well, as you can imagine, this diet wasn’t keeping her “in balance.” Craig and I, being very busy new parents, we didn’t notice anything. But during her routine check-up our pediatrician asked what we had been feeding her. As we explained her diet, our doc started chuckling. He said “That explains it… she’s orange!” And sure enough, when looking closely at her skin tone, we could see she had a slight orange tint to her. He suggested to lay off the beta carotene for awhile and increase the variety in her diet. After a couple heart attacks, good laughs and a few days, her skin tone returned to normal. So remember everyone, regardless of your food preferences, diet regime or energy constitution… stay balanced and drink good wine.]]> 10244 0 0 0 History and Classical Beauty Shape a Wedding http://zimmerdemo.com/clients/sample/2017/10/02/history-classical-beauty-shape-wedding/ Mon, 02 Oct 2017 13:31:38 +0000 https://insidecolumbia.net/?p=10261 Vimeo.com/169635163. The venues for the wedding and reception combined Todd’s interest in history and engineering with Allyn’s feminine, classical taste. Their main colors were black and white, with accents of light pink and gold. The bride wore a strapless, floor length David Tutera organza gown with a sweetheart neckline, A-line silhouette and a slightly curved back bodice with cascading covered buttons. The bodice fabric was lace with beads and the skirt was a lace overlay with a scalloped hem and chapel length train. She wore a single-tier cathedral length raw edge veil. Her accessories included a diamond pendant necklace that had belonged to her late paternal grandmother, pearl and cubic zirconia drop earrings and a delicate pearl bracelet custom-made by her mother. She wore her hair swept up on one side, with curls. On her feet she wore rhinestone-embellished Badgley Mischka high heels. She carried a hand-tied bouquet of white peonies, white O’Hara garden roses and ranunculus. Bridesmaids wore petal pink Bill Levkoff sleeveless gowns with high chiffon neck and diagonal pleats on the bodice, a keyhole back and softly gathered skirt flowing from a ruched cummerbund. They carried hand-tied bouquets of white hydrangea, Polo roses, variegated pittosporum and pink Majorca spray roses with a white wrap. The groom wore a custom Joe by Joseph Abboud dark blue suit with a black paisley tie, black shoes and belt and a personalized tie clip. His boutonnière was white ranunculus. Groomsmen’s attire matched his. The church was decorated with white petals along the aisle, two large floral arrangements on the altar and a table with framed photos of deceased loved ones. “The church itself is so beautiful we didn’t want to detract from it,” said Allyn. “It has gorgeous white stone, intricate columns, gold chandeliers, a spiral staircase and perfect lighting.” Jeff Weable, a cousin of the bride, officiated at the ceremony. The bride and groom wrote the ceremony script and their vows, which incorporated what was most important to each of them in a marriage. At the end of the ceremony, the couple exited the church and stepped into a Rolls Royce, restored by a friend of the bride’s mother, for the drive to the reception in Jefferson City. The reception was held at the Millbottom, the power-plant-turned-event-center. Allyn described it as “elegant, classic, industrial, with exposed brick, high ceilings, black beams and large windows, just down the hill from the Capitol building.” Tables were topped with white linens, gold chargers and white table settings with gold trim. All the flower arrangements were white and green with touches of pink. Hydrangeas and giant white garden roses were combined to form tall arrangements and wreaths surrounding floating candles. Italian string lights formed a faux ceiling and backdrop behind the head table, which was placed on the stage and accented by a six-foot flower-covered ladder suspended overhead. [Best_Wordpress_Gallery id="148" gal_title="Witt Wedding Details"] A four-tier cake iced “imperfectly” with ridges showing was decorated with white and pink roses on a gold cake stand. The top tier was chocolate coconut, a mash-up of the bride and groom’s favorite flavors. It was framed by a “greenery wall” created by the bride with the words “We do” in the center. The bride’s father chose “Daddy Dance with Me” for the father-daughter dance. He and Allyn practiced every day leading up to the wedding. “Todd and I are so grateful for everything our parents did to make our dream wedding day a reality,” said Allyn. “They were supportive every step of the way.” In the midst of the reception activities, Allyn and Todd snuck out to the parking lot for a quiet dance just for them. “It was so nice to let it all sink in and take in what this was all really about,” Allyn said. “We did it! It was a safe, satisfying, fulfilling moment.” The couple had a delayed honeymoon in Las Vegas and returned to their home in Jefferson City. Allyn teaches fourth grade at McIntire Elementary School in Fulton. Todd is operations supervisor at the Callaway Nuclear Plant. The bride is the daughter of Pam Fitzgerald of Osage Beach and Scott and Vanette Gibbs of Columbia. The groom is the son of Warren and Joni Witt of Jefferson City.]]> 10261 0 0 0 Meet Your Maker http://zimmerdemo.com/clients/sample/2017/10/02/meet-your-maker/ Mon, 02 Oct 2017 13:30:30 +0000 https://insidecolumbia.net/?p=10282 Rocheport Distilling Co. The Makers: Distiller Gary Paxton and Winemaker Jacob Holman Gary Paxton and Jacob Holman spend their days immersed in the art of transformation. When Holman isn’t busy turning Les Bourgeois grapes into Missouri wine, he’s helping distiller Gary Paxton with Rocheport Distilling Co., the winery’s next-door neighbor. It’s this “spirit” of collaboration that makes Rocheport Distilling Co. work. Tucked away in the back of the tasting room, the distillery finds itself in the heart of mid-Missouri wine country. And that definitely has an impact on what’s being produced. Gary Paxton, a member of the Les Bourgeois winery team since 2009, officially took over distilling operations in the summer of 2016. When Rocheport Distilling Co. ran its first batch through the still a few years prior, there was a different distiller at the helm. He steered the spirits on a tropical course, pumping out batches of Caribbean-style rum. “The original distiller was really focused on rum, so we did a lot of sugar cane and molasses in the beginning, but now that he’s moved on we’re going to focus on fruit stuff,” Holman says. “It’s a really natural thing for us. We are fermenting fruits making wine, and making different varieties of brandy.” Even after hopping over to the spirits side of the fence, Paxton still works closely with Les Bourgeois winemaker Jacob Holman, sharing ideas, equipment and even grapes. “We’ve worked together for so long that it just made sense,” Paxton says. It did make sense, for the distilling, too. The tanks in the winery provide a place for booze to begin its journey to the dark — or light — side. “We’ve always collaborated; I do most of the fermentations, then I turn it over to the distillery where he can work his magic.” Using both outlets to craft distillates makes this operation stand out amongst the handful of mid-Missouri producers. “That’s one of the coolest parts about being a winemaker, is that it gives us the freedom on what we can experiment with,” Holman says. “Before, I probably wouldn’t have tried to make a peach wine, because what if it turned out bad? Then you’ve lost all this money, but with the distillery there, we can run a whole different range of products. It’s kind of exciting.” The pair will try to replicate time-tested traditions used in foreign distilleries to create local products such as brandy. “The idea was that places where brandy was invented, they were basically picking green grapes that weren’t ripe and using them, making wine and using it for brandy because they weren’t fit to be wine,” Holman says. “So in order to kind of re-create that, we pick grapes a little greener, even though they would ripen, we pick them for the brandy track, to kind of simulate cool growing conditions in France.” Though the traditions are borrowed from faraway lands, these products will taste local and they’ll be timely, too. Focused around the 2017 eclipse, the distillery brought out moonshine for the event, serving lunar-inspired cocktails to guests who arrived to watch the eclipse at the A-frame. Also in the lineup for production are brandy, whiskey, rum and eventually, gin. The aforementioned spirit of collaboration promises for some special bottles of spirits, Paxton says. “We have so many connections with people who want to be involved with it and give their fruit up for that. We’re building on some pretty cool relationships.” But those special projects, likely made in small quantities, might not be on store shelves. You’ll have to head out to Rocheport to try them. “We see the tasting room being a good place to showcase some of the small batches, because a lot of that probably isn’t going to go to market,” Holman says. “The peach brandy we probably had only 100 gallons of, and by the time you fill the store shelves you run out of product. We see it being a place to pour here, and for customers to kind of experience what we’re doing in the back.” ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• Meet Your Maker Cocktails Cocktail creations from Barred Owl’s Andrew Ruth Moon County, MO 1 1⁄2 ounces Rocheport Distilling Co. moonshine 1⁄2 ounce Rocheport Distilling Co. aged rum 1⁄2 ounce fresh lemon juice 1⁄2 ounce fresh lime juice 3⁄4 ounce local honey syrup (1:1) 1 egg white Pour all ingredients into a cocktail shaker. Seal and shake without ice for about 10 seconds to start the egg white whipping. Add ice, and shake vigorously for about 20 seconds. Double strain into a coupe cocktail glass. Garnish with a lime wheel and a few drops of Angostura bitters... cheers! Andrew’s Notes: Tasting the moonshine for the first time reminded me of Pisco with super tropical notes so I immediately thought about playing on a Pisco Sour and kind of crossing it with a daiquiri. I added the aged rum for some barrel character and a hint of sweetness and subbed out some beautiful local honey syrup for the sweetener. The egg white adds texture, body and foam to the cocktail and really sets off the appearance. This is a beautiful cocktail and the local spirits and honey really set it apart. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••  

DogMaster Distillery

The Maker: Co-owner and distiller Dan Batliner The owners of Columbia’s lone downtown distillery don’t often follow the beaten path. Such a mind set was the inspiration for its name, DogMaster. The owners define the word DogMaster as: • A person who does their own thing. • One who doesn’t settle for the status quo. • Someone who enjoys the “finer” things in life, and won’t let others define “finer” things for them. • An individual who blazes their own path and proudly marches to the drumbeat they create. Dan Batliner is a DogMaster. And that’s why he fits right in distilling whiskeys, rums and bourbon for the company, of which he’s co-owner. Batliner began distilling at DogMaster in August 2016, after being a silent partner in the business for more than a year. With an education in chemical engineering, he considers the distillery his playground, and distilling is his favorite game. “It’s a fusion of science and nature,” Batliner says. “The enzymes turning starch into sugar is a natural process. Turning sugar into alcohol is a natural process. We get to apply some science to these natural things and nurture them along in the right environment, and make a product that people enjoy.” It’s safe to say that within each barrel inside DogMaster, is a new drum with which Dan creates a beat all its own. That’s the goal, and the excitement of small batch distilling, says co-owner Van Hawxby. Though science can be exact, it’s the art that creates the mystery that is the taste of each unique barrel. “I think there’s a little bit of romance in not knowing,” he says. The distillery and bar lies on the edge of the North Village Arts District, refining spiritual arts such as rum, whiskey, bourbon and soon, gin. The owners, Van and Lisa Hawxby, along with Dan and Stephanie Batliner, have been passionate about distilling for years, and were finally able to turn the hobby into a career 3 years ago with the opening of their small business. The longtime friends find that it’s a balance of consistency, adventure and, most importantly, fun, that keeps the still running. Van ran the production show until last August, but Batlier took over the distilling operations, commuting from his home in St. Joseph, Missouri, a few days each week, so that Van and Lisa could focus more on the sales and marketing aspect of the business. The job of creating a product from scratch was a perfect fit for Dan, who is enchanted by taking ideas and turning them into something tangible. “I’m always building something,” he says. “I just enjoy creating things. And that’s what this is; we’re creating something.” Those creations stem from all local ingredients, with the exception of barley, a cold-climate crop. “It all comes from right here in Boone County,” Hawxby says. “We get our grains from the local MFA station, so we know that it’s more than likely grown within a 50 mile radius of Columbia.” Down the road, DogMaster hopes to whittle that locality down even further, to an individual site. “We hope to get to the point where we can contract with a local farmer, or local grower, to grow the type of grain that we want, and have the amount of grain that we want,” he says. “We’re just not at that point yet. And if we were able to do that, that would just add to our story.” ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• Old St. James 2 ounces DogMaster aged rum 1/2 ounce Benedictine 1/2 ounce sweet vermouth 1/4 ounce Campari 2 dashes Bitters Club aromatic bitters Pour all ingredients into a mixing glass. Add ice and stir for about 20 to 25 seconds. Strain into a chilled cocktail glass or Nick and Nora glass. Garnish with a high quality cherry. Andrew’s Notes: I love DogMaster’s Rum and wanted to play off the rich barrel complexity and the alcohol by doing a strong, stirred cocktail reminiscent of a Manhattan or Vieux Carre. The Campari adds some bitterness and the Benedictine adds a honey and herbal component that I absolutely love (Benedictine pretty much goes with all barrel aged spirits). The Bitters Club is a local bitters company and has some great products that can be a perfect accent to add depth to a cocktail and can be used to substitute for angostura bitters. Support local! •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Barred Owl Butcher Shop

The Maker: Co-owner Joshua Smith In 2006, Joshua Smith was on the hunt for guanciale. But the Italian cured meat, made from hog jowl, wasn’t hiding out in any stores or restaurants. So, he made it himself. Eleven years later, he’s working on making cured meats, along with other specialty cuts, available for those in search of them as he once was, as co-owner and butcher of Barred Owl Butcher and Table. Though the restaurant brings a fresh menu to the dining room every single day, the methods to their madness take root in a much older and time-tested philosophical soil. The culinary team embraces a “whole animal” approach. Simply put, they don’t like waste. From fried headcheese to more traditional cuts like sirloin and strip, almost every part of every animal can be plated in some tasty form or fashion. This philosophy harkens back to a time when food wasn’t so steadily abundant. “I think the notion of not being wasteful is coming back, and not just for necessity, but just as a sort of sense of responsibility for the things we’re eating,” Smith says. “We shouldn’t just treat [meat] like a commodity.” And that’s not just from a financial standpoint,” he says. “No one wants to be throwing away money, but really it’s because there were farmers that put time into growing these things, and we put time into prepping them and it’s important to see how much you can get out of something to get the flavors that are there for you. We do that with everything.” That traditional reverence is apparent in all cuts and cures throughout the butcher shop and in the dining room. The techniques of Spaniards and Italians who are known for creating revered delicacies such as Jamon Iberico and prosciutto di Parma are mirrored in the varying charcuterie. “Our idea here is to respect those time-honored traditions both from Europe where we draw a lot of inspiration, but also what is regional,” Smith says. As of now, the cured meats are still made by other producers who follow these same traditions. But once licensing is approved, most of the curing will be done in-house. Some of those regional aspects take shape as heritage breed animals that are finished off with a diet that follows the same traditions. “Ideally, at some point one of those farmers or two, come fall, are finishing the animals in the woods,” he says. “And they’re eating acorns and walnuts and hickory nuts and whatnot. And hopefully we get something similar to a Spanish Iberico ham, a bellota, which is an acorn-finished ham they do there; it’s the pinnacle of ham making in the world.” For Smith and the rest of the staff at Barred Owl, in everything they do, it’s really about the human connection with the food. “At the heart of it it’s about the food,” he says. “It’s about feeding people, which is a pretty intimate act. Life starts by a mother feeding her child; that’s where it all begins.” To be a part of that human experience is an honor, he says. “It’s fun because it’s nice to see the smile on someone’s face in a restaurant, or a whole table full of people having a good time eating and drinking, and knowing that in your own way, you helped make that happen.” Follow Barred Owl Butcher and Table on social media to keep updated about new butcher shop releases.   •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

CC’s City Broiler Butcher Shop

The Maker: Scott Cleeton One of Columbia’s finest restaurants wants to pop up shop in your backyard. That’s the goal with CC’s City Broiler’s new butcher shop, located adjacent to the restaurant on Forum Boulevard. The experience will be a new one for the clientele, who are used to dining inside the white table-clothed eatery, owned and operated since 1995 by Scott Cleeton. But the idea, Cleeton says, is far from brand new. “I’ve had this idea, for this butcher shop, maybe 15 years ago,” he says. “We always thought that there are times, particularly in the summer or spring, that people don’t want to be cooped up inside.” So, since his restaurant no longer offers patio dining, he had to change the venue to something a little less boutique baroque — and a little more backyard barbeque. “We thought that we’d still like to be a part of that someway, somehow, so by doing steaks that you could come in and select and take home, that would be kind of cool.” As proprietor of CC’s, Scott has always prioritized quality over quantity. This golden rule rings true in all tenets of his restaurant, from the steaks and seafood, to the dining room and wait staff. The butcher shop will be no different. “I think this is the perfect time for us to grow, as people continue to sharpen their interests on higher quality versus quantity,” he says. The steaks, chops and seafood showcased in the cases will no doubt highlight this philosophy. “We’re really going to get into the higher grade cuts of beef, the higher grade aged prime beef and things that we can age and kind of control ourselves,” Cleeton says. Though the restaurant has experienced success in having the butchering processes done by a third party for over 20 years, Cleeton wanted to take on the job, and take his career back to its roots. His father, known to friends and colleagues as “Cleet” Cleeton was in the butchering and meat sales business in California. His father, Scott proudly says, was good at his job; once he even provided the meat for a Reagan family barbeque. Scott Cleeton followed in his father’s footsteps, unbeknownst to him becoming the third in three generations of men to make a go of the business. “I found a picture of my grandfather cutting meat years ago,” he says. “And I didn’t know that he had ever done that. So I framed that picture and it’ll be in the butcher shop too. I didn’t know that I’d wake up one day and find the reason that I want to do this is probably because I was born into it.” Born with an eye for quality cuts, Cleeton aims to take his already savory selection of steaks and turn the quality up yet another notch. “You’ll see that attention to the quality of the meat is for sure here, and we control it,” he says. From the individual cuts of steaks — sirloins, filets, strips, etc. — to the aging process, Cleeton will have a direct hand in it all. “I like the fact that you can see how our aging happens;” Cleeton says. “Our big walk-in cooler is going to have great big glass windows; you can look inside and see the meat hung up; not the whole animal, but just these primal cuts that will be aging in different ways.” In final form, steaks will be first up for sale at the shop. As time goes on, the case will bolster to include pork, seafood and more. “We’re going to concentrate on what we do very well,” Cleeton says. However, steaks won’t have to be your only takeaway from the shop; Cleeton will be happy to suggest one of the 4,000 bottles of wine from the cooler for you to pair with your fare. And, if you do feel like hosting a party, just not in your backyard, the new shop will offer more private event space on weeknights. In front of the counter, guests waiting for a table next door at CC’s can pop over for a glass of wine as they wait. “That’s really one of my main things is to have that additional space for events,” he says. “To have this space available on the weekends to sample wine and wait for your table is going to be very cool.” But for those nights when home is where you really want to be, Cleeton wants to be there, too. “As close as I can possibly get to being in the backyard holding a beer with our guests, as close as I can be to putting CC’s in their backyard, that’s my goal,” he says.]]>
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