21.03.2014 Views

Inside Columbia

it’s february, and that means we’ll be hearing a lot about love. as we prepare for Valentine’s Day, we think about the ideal gifts and the right sentiments to share with the people we love most. This year, we also invite you to give yourself a valentine, and we start with one of my favorite things: chocolate. It was a tough job for our editorial and design teams to immerse themselves in the topic of chocolate, but we did it all for you, dear reader. We rounded up some local experts on the subject, put together a quiz so you can show off your chocolate chops, and, we confess, sampled some of the decadent delights from our photo shoots. We think you’ll enjoy this culinary journey into the world of chocolate, and, in case you’re concerned about the calories, we even found an expert to weigh in on the health benefits of an occasional indulgence. Passion takes many forms, and for one young Columbian, it’s all about music. Nick “NicDanger” rodriguez is turning obstacles into opportunities as he pursues his dream of a career in rap music. His focus on positivity is rare in an industry filled with messages of violence, greed and excess. Can this talented young man make a name for himself beyond this city? If passion, talent and drive are the ingredients for success, we think NicDanger is on the verge of becoming a phenomenon.

it’s february, and that means we’ll be hearing a lot about love. as we prepare for Valentine’s Day, we think about the ideal gifts and the right sentiments to share with the people we love most. This year, we also invite you to give yourself a valentine, and we start with one of my favorite things: chocolate. It was a tough job for our editorial and design teams to immerse themselves in the topic of chocolate, but we did it all for you, dear reader. We rounded up some local experts on the subject, put together a quiz so you can show off your chocolate chops, and, we confess, sampled some of the decadent delights from our photo shoots. We think you’ll enjoy this culinary journey into the world of chocolate, and, in case you’re concerned about the calories, we even found an expert to weigh in on the health benefits of an occasional indulgence.
Passion takes many forms, and for one young Columbian, it’s all about music. Nick “NicDanger” rodriguez is turning obstacles into opportunities as he pursues his dream of a career in rap music. His focus on positivity is rare in an industry filled with messages of violence, greed and excess. Can this talented young man make a name for himself beyond this city? If passion, talent and drive are the ingredients for success, we think NicDanger is on the verge of becoming a phenomenon.

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Doing Good: Follow Up With True Life Fund Recipients Page 62<br />

Living, Working & Having Fun In <strong>Columbia</strong>, Missouri<br />

www.<strong>Inside</strong><strong>Columbia</strong>.net<br />

+ NicDanger Raps<br />

A Message Of<br />

Positivity P.56<br />

– page 50 –<br />

february 2014<br />

Volume 9 • Issue 11<br />

$3.99USD<br />

a l l a b o u t<br />

Chocolate


living, working & having fun in columbia, missouri<br />

02.14<br />

50<br />

the answer<br />

is chocolate<br />

Is chocolate the answer<br />

to all life’s important<br />

questions? Maybe, and<br />

we make a good case<br />

with a feature filled with<br />

chocolate facts, tips for<br />

storing and cooking with<br />

chocolate, advice from local<br />

chocolate experts and a<br />

quiz guaranteed to boost<br />

your chocolate IQ.<br />

56<br />

on the verge<br />

Nicholas “NicDanger”<br />

Rodriguez relentlessly<br />

pursues his dream of<br />

becoming a rapper. But<br />

does the 23-year-old<br />

<strong>Columbia</strong> artist have what<br />

it takes to break into the<br />

cutthroat hip-hop industry?<br />

62<br />

finding truth<br />

The True/False Film<br />

Fest brings compelling<br />

documentaries to <strong>Columbia</strong><br />

each year, and each year<br />

the festival’s True Life Fund<br />

connects festivalgoers<br />

with the subjects of one<br />

special film. Learn how your<br />

contributions have made a<br />

difference for past True Life<br />

Fund recipients and find<br />

out how you can get<br />

involved this year.<br />

photo by l.g. patterson<br />

february 2014 inside columbia 7


contents<br />

26<br />

02.14<br />

february<br />

volume 9, Issue 11<br />

69<br />

118<br />

in every issue<br />

10 Editor’s Note<br />

18 Contributors<br />

20 On The Web<br />

130 A New View<br />

134 The Final Word<br />

on the cover<br />

We indulged in the rich beauty<br />

of chocolate for this month’s<br />

cover shoot, featuring chocolate<br />

provided by The Candy Factory.<br />

Photo by L.G. Patterson<br />

datebook l 23<br />

24 Spotlight<br />

26 Kevin’s World<br />

28 Reviews In A Flash<br />

30 Calendar:<br />

February Events<br />

l 35<br />

36 Style<br />

Spice things up with<br />

a little red dress.<br />

38 Shopping<br />

Find your “sole mate” with<br />

these iconic shoe styles.<br />

40 Personal Finance<br />

Keep your finances (and<br />

your marriage) healthy.<br />

42 Wealth Management<br />

Learn to manage your<br />

retirement finances.<br />

44 Business Planner<br />

Ask these questions before<br />

you start your new business.<br />

46 Business Briefs<br />

Who’s making news in<br />

<strong>Columbia</strong> business.<br />

l 69<br />

70 Chef’s Secrets<br />

A kitchen disaster leads<br />

to sweet desserts.<br />

72 Cooking With Brook<br />

Which truffle wins your<br />

heart?<br />

104 Mixology<br />

Toast winter with a<br />

warm drink.<br />

106 Dining Out<br />

Bleu Restaurant &<br />

Wine Bar offers healthy<br />

options.<br />

l 117<br />

118 A Wedding Story<br />

Celebrate the nuptials<br />

of Sarah Wood &<br />

Timothy Hixon.<br />

122 Announcements<br />

Mid-Missouri brides<br />

and grooms share their<br />

happy news.<br />

124 On The Town<br />

See who made the<br />

scene at some recent<br />

<strong>Columbia</strong> events.<br />

february 2014 inside columbia 9


from the editor<br />

passionate<br />

pursuits<br />

It’s February, and that means we’ll be hearing a lot about love. As we prepare<br />

for Valentine’s Day, we think about the ideal gifts and the right sentiments<br />

to share with the people we love most. This year, we also invite you to give<br />

yourself a valentine, and we start with one of my favorite things: chocolate.<br />

It was a tough job for our editorial and design teams to immerse themselves<br />

in the topic of chocolate, but we did it all for you, dear reader. We rounded<br />

up some local experts on the subject, put together a quiz so you can show off<br />

your chocolate chops, and, we confess, sampled some of the decadent delights<br />

from our photo shoots. We think you’ll enjoy this culinary journey into the<br />

world of chocolate, and, in case you’re concerned about the calories, we even<br />

found an expert to weigh in on the health benefits of an occasional indulgence.<br />

Passion takes many forms, and for one young <strong>Columbia</strong>n, it’s all about<br />

music. Nick “NicDanger” Rodriguez is turning obstacles into opportunities as<br />

he pursues his dream of a career in rap music. His focus on positivity is rare in<br />

an industry filled with messages of violence, greed and excess. Can this talented<br />

young man make a name for himself beyond this city? If passion, talent and<br />

drive are the ingredients for success, we think NicDanger is on the verge of<br />

becoming a phenomenon.<br />

We know filmmakers are passionate people — just watch the acceptance<br />

speeches at any awards show and you’ll witness the emotional investment<br />

writers and directors put into their work. You’ll have an opportunity to meet<br />

some of those talented filmmakers at the upcoming True/False Film Fest here<br />

in <strong>Columbia</strong>. This month, we take an in-depth look at one facet of the festival:<br />

the True Life Fund.<br />

Many of the films at the True/False Film Fest vividly demonstrate a need —<br />

whether it’s raising awareness about bullying or teaching battlefield journalists<br />

how to manage emergency medical care. Festival organizers select one cause<br />

from each year’s featured films and encourage festivalgoers to contribute in<br />

support of that cause. We’re pleased to introduce you to some past True Life<br />

Fund recipients who share how that money has made a big difference in places<br />

across the country and around the world.<br />

What are your passions? Make this month your own personal valentine and<br />

reach for your dreams … and perhaps a box of chocolates.<br />

10 inside columbia february 2014<br />

what’s on your mind? email me at<br />

sandy@insidecolumbia.net.<br />

Sandy Selby<br />

Editor-in-Chief<br />

february’s secrets<br />

Here are a few surprising<br />

facts about this issue.<br />

The Look Of Success<br />

When he was a child, <strong>Columbia</strong><br />

rapper Nicholas “NicDanger”<br />

Rodriguez liked to wear suits —<br />

even to school. His mother, Mary<br />

Rodriguez, had to put her foot<br />

down when he tried to wear them<br />

in the middle of the summer.<br />

Learn more about Rodriguez and<br />

his music on Page 56.<br />

He’s A Dancing Machine<br />

<strong>Inside</strong> <strong>Columbia</strong> publisher Fred<br />

Parry’s dance skills are on display<br />

in NicDanger’s music video for<br />

“<strong>Columbia</strong> Stand Up.” Visit<br />

www.nicdanger-music.com to<br />

view the video, and keep your<br />

eyes peeled around the 1:36 mark.<br />

Pour One For The Boss<br />

Even though Bleu Restaurant &<br />

Wine Bar features an extensive<br />

wine list and an enviable<br />

selection of specialty cocktails,<br />

owner Travis Tucker prefers<br />

a classic Manhattan or Old<br />

Fashioned with Maker’s Mark<br />

when he orders a beverage from<br />

his bar. Get the scoop on Bleu’s<br />

new menu offerings on Page 106.<br />

They’re Not Neutral<br />

On Chocolate<br />

Last year, Leatherhead Food<br />

Research made a list of the<br />

countries whose residents eat<br />

the most chocolate per capita.<br />

Think the United States leads<br />

the way? We’re not even close<br />

to the chocolate-lovin’ Swiss<br />

who pack away a little more<br />

than 26 pounds of chocolate per<br />

person per year. Americans, by<br />

comparison, eat only about 12<br />

pounds of chocolate per person<br />

in a year, putting us way down<br />

at No. 15 on the list. Ready to<br />

get started on your portion?<br />

Our feature on Page 50 will<br />

whet your appetite.<br />

Chocolatier Versus<br />

Chocolate Maker<br />

A chocolate maker creates<br />

chocolate from cacao beans and<br />

other ingredients; a chocolatier<br />

makes confectioneries from<br />

chocolate.<br />

photos by l.g. patterson


inside columbia staff<br />

Publisher<br />

Fred Parry<br />

fred@insidecolumbia.net<br />

associate Publisher<br />

Melody Parry<br />

melody@insidecolumbia.net<br />

editor-in-chief<br />

Sandy Selby<br />

sandy@insidecolumbia.net<br />

creative director<br />

Carolyn Preul<br />

cpreul@insidecolumbia.net<br />

Copy Editor<br />

Kathy Casteel<br />

kathy@insidecolumbia.net<br />

Editorial Assistant<br />

Morgan McCarty<br />

morgan@insidecolumbia.net<br />

Contributing Editors<br />

Entertainment: Kevin Walsh<br />

Food: Brook Harlan<br />

Weddings: Anita Neal Harrison<br />

Photo Editor<br />

L.G. Patterson<br />

lg@insidecolumbia.net<br />

Graphic Designer<br />

Kate Moore<br />

kate@insidecolumbia.net<br />

Graphic Designer<br />

Trever Griswold<br />

trever@insidecolumbia.net<br />

Contributing Writers<br />

Ren Bishop, Amy Crump,<br />

Kristen Herhold, Amanda Stafford,<br />

Jessica Walsh<br />

Contributing Photographer<br />

Wally Pfeffer<br />

<strong>Inside</strong> <strong>Columbia</strong> is published monthly<br />

by OutFront Communications LLC,<br />

47 E. Broadway, <strong>Columbia</strong>, Mo. 65203,<br />

573-442-1430. Copyright OutFront<br />

Communications, 2014. All rights reserved.<br />

Reproduction or use of any editorial or<br />

graphic content without the express written<br />

permission of the publisher is prohibited.<br />

Postage paid at <strong>Columbia</strong>, Mo. The annual<br />

subscription rate is $14.95 for 12 issues.<br />

12 inside columbia february 2014


inside columbia staff<br />

Director of Marketing<br />

Kevin Magee<br />

kevin@insidecolumbia.net<br />

Sales Manager<br />

Deb Valvo<br />

deb@insidecolumbia.net<br />

operations manager<br />

Kalie Clennin<br />

kalie@insidecolumbia.net<br />

Marketing Representative<br />

Rosemarie Peck<br />

rosemarie@insidecolumbia.net<br />

Marketing Representative<br />

Joe Schmitter<br />

joe@insidecolumbia.net<br />

Marketing Representative<br />

Jamill Teter<br />

jteter@insidecolumbia.net<br />

Sales Assistant<br />

Jessica Card<br />

jessica@insidecolumbia.net<br />

Director of Customer Retention<br />

Gerri Shelton<br />

gerri@insidecolumbia.net<br />

Office Manager<br />

Kent Hudelson<br />

kent@insidecolumbia.net<br />

Assistant Finance Manager<br />

Brenda Brooks<br />

brenda@insidecolumbia.net<br />

Distribution Manager<br />

John Lapsley<br />

Culinary Adventures Center<br />

Executive Chef<br />

Dennis Clay<br />

dennis@insidecolumbia.net<br />

Sous Chefs<br />

Jackson Portell, Mike Russo<br />

<strong>Inside</strong> <strong>Columbia</strong> magazine<br />

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Office: 573-442-1430<br />

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Please Recycle<br />

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14 inside columbia february 2014


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Call toll-free 855-788-7054 to place an order<br />

or to inform us of a change of address, or<br />

subscribe at www.<strong>Inside</strong><strong>Columbia</strong>.net. For<br />

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Advertising<br />

<strong>Inside</strong> <strong>Columbia</strong> is the best way to reach<br />

<strong>Columbia</strong>’s upscale consumers. Information<br />

about advertising is available online at<br />

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fax to 573-442-1431, or email to<br />

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On The Town<br />

Send your photos with the event description<br />

and subject names for captions to design@<br />

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Send letters to 47 E. Broadway, <strong>Columbia</strong>, MO<br />

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or email fred@insidecolumbia.net.<br />

16 inside columbia february 2014


contributors<br />

Everything’s Better With Chocolate!<br />

Here’s an inside look<br />

at our most delicious<br />

photo shoot ever.<br />

Mike Atkinson, owner of The<br />

Candy Factory, provided a giant bin<br />

of assorted chocolates for the photo<br />

shoot. He labored over the chocolate<br />

shavings and melted chocolate.<br />

Silver wrapped bars, a 10-pound bar,<br />

chunks and three different kinds of<br />

chocolate were all up for grabs.<br />

The photo shoot took place on Photo<br />

Editor L.G. Patterson’s 50th birthday.<br />

His favorite type of chocolate comes in<br />

the form of German chocolate cake.<br />

The photo shoot evoked lively discussions<br />

of the repercussions of switching snow<br />

shavings with chocolate (inspired by<br />

“Cloudy with a Chance of Meatballs”), our<br />

creative director’s disappointment that<br />

“Charlie and the Chocolate Factory” ended<br />

without portraying a grown-up Charlie’s<br />

management of the chocolate factory, and<br />

the merits of different foil wrappers.<br />

Atkinson played football for Rock Bridge<br />

High School as a running back and linebacker.<br />

He credits his football past for preparing him<br />

to confidently paint his face with chocolate.<br />

18 inside columbia february 2014 photos by morgan mccarty & Carolyn Preul


discover Shopping<br />

discover Dining


on the web<br />

@<strong>Inside</strong><strong>Columbia</strong>.net<br />

Food & Wine l Homes l Brides l Fashion l Society Gallery<br />

Health l Visitors & Newcomers l Events l Contests l Subscribe<br />

Old Campers,<br />

Turkey Day<br />

Shopping &<br />

Route 54<br />

Our favorite state traveler,<br />

John Robinson, takes us<br />

inside the Legislature in<br />

Jefferson City for a sneak<br />

peek at this session’s to-do<br />

list. You won’t believe what<br />

the lawmakers in Jefferson<br />

City have in store until you<br />

take a gander at this year’s<br />

prefiled bills. We have the<br />

Web exclusive online at<br />

www.<strong>Inside</strong><strong>Columbia</strong>.net.<br />

Here Comes The Bride<br />

As her own wedding day approaches, our<br />

bridal blogger Anne Churchill shares what she<br />

has learned on her own personal journey and<br />

in her career as a professional event planner.<br />

Check out her latest “My Wedding Story” blog<br />

entries at www.<strong>Inside</strong><strong>Columbia</strong>.net.<br />

Ready To Play<br />

Joe Schmitter loves to<br />

talk sports and he’ll be<br />

doing that regularly on our<br />

brand-new sports blog,<br />

launching this month.<br />

Watch out for the kickoff at<br />

www.<strong>Inside</strong><strong>Columbia</strong>.net.<br />

Surprise Your Valentine<br />

<strong>Inside</strong> <strong>Columbia</strong>’s Culinary Adventures<br />

gives you a chance to mix up some fun with<br />

your best girl or guy this February. Take<br />

a class together or indulge in our special<br />

Valentine’s Day dinner. You’ll find the full<br />

schedule of classes and special events at<br />

www.CoMoCulinaryAdventures.com.<br />

blog<br />

for us!<br />

Submit your pitch to<br />

editor@insidecolumbia.net.<br />

stay connected<br />

@<strong>Inside</strong>_<strong>Columbia</strong><br />

20 inside columbia february 2014 photo by silverbox photographers


datebook<br />

planning<br />

ahead<br />

spotlight 24<br />

kevin’s world 26<br />

reviews in a flash 28<br />

february events 30<br />

reel magic<br />

The 11th True/False Film<br />

Fest continues the annual<br />

tradition of bringing<br />

renowned documentary<br />

films to <strong>Columbia</strong> for<br />

a weekend of film-buff<br />

fun. The theme of this<br />

year’s festival is Magic<br />

Realism. Panels, seminars,<br />

receptions, galas, parties,<br />

contests, games and<br />

more pack the weekend’s<br />

schedule. Filmmakers from<br />

all over the world travel<br />

to <strong>Columbia</strong> to interact<br />

with audiences and fans.<br />

Passes are available on<br />

the festival’s website, with<br />

varying levels of access<br />

to the weekend’s events.<br />

Tickets from $8, $6 for<br />

students, passes from<br />

$30; various times and<br />

locations; 573-442-8783;<br />

www.truefalse.org<br />

— MORGAN McCARTY<br />

february’S<br />

Top Pick<br />

true/false<br />

film fest<br />

feb. 27 –<br />

March 2<br />

photo by l.g. patterson<br />

February 2014 inside columbia 23


datebook<br />

spotlight l can’t-miss events<br />

true/false film fest<br />

Feb. 27–March 2 • Downtown <strong>Columbia</strong><br />

Single-film tickets start at $8<br />

and festival passes start at $30.<br />

Passes available online;<br />

single-film tickets may be purchased<br />

at the 2014 True/False box office.<br />

Find updated information and box office<br />

location at www.TrueFalse.org.<br />

Director Sebastian Junger addresses<br />

the audience with David Wilson during<br />

a True/False Film Fest screening of his<br />

2013 True Life Fund film, “Which Way<br />

Is the Front Line From Here? The Life and<br />

Times of Tim Hetherington.”<br />

A Magical Weekend<br />

The 2014 True/False Film Fest offers the best<br />

in nonfiction cinema on the big screen.<br />

The story goes something like this:<br />

In February 2004, the founders<br />

of <strong>Columbia</strong>’s local favorite film house<br />

Ragtag Cinema invited the public to<br />

attend the first True/False Film Fest at<br />

The Blue Note. In the first year, a soldout<br />

crowd of 1,200 people attended. Last<br />

year, more than 43,500 tickets were sold<br />

for films shown at numerous venues. Now<br />

as a decade ago, T/F promises to honor<br />

outstanding work in the blossoming<br />

field of nonfiction cinema. The weekend<br />

features 40 films and 20 shorts.<br />

The festival receives more than 900<br />

submissions for consideration each year;<br />

founders Paul Sturtz and David Wilson<br />

must whittle down the number between<br />

August and January, and — with the help<br />

of a select group of screeners — choose<br />

the films for the weekend. Over the past<br />

10 years, True/False has drawn hundreds<br />

of thousands of viewers and dozens of<br />

world-renowned filmmakers to <strong>Columbia</strong><br />

— all for the sake of the screen.<br />

As it does every year, T/F promises to<br />

be nothing like it has been in the past. The<br />

schedule for Feb. 27 to March 2 remains<br />

the same: a long weekend of events,<br />

screenings, talks, secret events and<br />

community spirit, but with a changing<br />

theme, woven through the event<br />

programming and used as the prompt<br />

by which local artists install works of art<br />

downtown for the festival’s duration.<br />

“It’s really important to us to create a<br />

wall-to-wall atmosphere,” Sturtz says.<br />

This year’s theme is Magic Realism,<br />

which finds its origins in a literary genre<br />

rooted in the everyday but peppered with<br />

fantastical elements. On one hand, T/F<br />

can be described as magically real as the<br />

festival transforms downtown <strong>Columbia</strong><br />

into something extraordinary. On the<br />

other hand, filmmakers become masters<br />

of illusion, toeing the line between<br />

fantastic and mundane, between<br />

imagined and real.<br />

“It’s a balance that we’re striking to<br />

take films and their makers seriously<br />

while having a very joyful atmosphere,”<br />

Sturtz says. — morgan mccarty<br />

music<br />

february 8<br />

DvoRák’s soulful fairy-tale opera “Rusalka” will screen at the Forum 8 theaters as part of the Metropolitan Opera’s<br />

series, “The Met: Live In HD.” Two showings are available: live and encore. The great Renée Fleming returns to one<br />

of her signature roles, singing the enchanting “Song to the Moon.” Tenor Piotr Beczala co-stars as the Prince, Dolora<br />

Zajick is Ježibaba, and dynamic young maestro Yannick Nézet-Séguin is on the podium. From $20; live show at<br />

11:55 a.m., encore at 6:30 p.m.; 1209 Forum Katy Parkway; 573-445-7469; www.gqti.com/metopera.aspx<br />

24 inside columbia february 2014 true/false photo by scott patrick myers


charity gala<br />

February 20<br />

Ronald McDonald House Charities of Mid-<br />

Missouri’s Red Shoe Gala, “Hollywood<br />

Style Take Two,” will take place at the<br />

Reynolds Alumni Center on the University<br />

of Missouri campus. The gala is the annual<br />

fundraiser for RMHC and includes a sit-down<br />

dinner, entertainment and a virtual auction.<br />

Auction items include jewelry, vacations,<br />

romantic date nights, sports memorabilia,<br />

tickets, art and family experiences. Proceeds<br />

from the auction help support RMHC in<br />

keeping families together when kids need<br />

it most. $125; 6 p.m.; 123 Reynolds Alumni<br />

Center (MU campus); 573-443-7666;<br />

www.rmhcmidmo.org<br />

good eats<br />

February 22<br />

Crazed chili fans, unite! The ninth annual<br />

MFA Rootin’-Tootin’ Chili Cookoff<br />

returns to serve up the finest chili from local<br />

chefs, businesses and talented amateur<br />

cooks at the Central Missouri Events Center,<br />

home of the Boone County Fair. The annual<br />

fundraiser benefits the Boys & Girls Club of<br />

<strong>Columbia</strong> and is a rootin’-tootin’ good time.<br />

$10 in advance, $12 at the door; 2 to 6 p.m.;<br />

5212 N. Oakland Gravel Road; 573-356-4041;<br />

www.rtchilicookoff.com<br />

february 2014 inside columbia 25


kevin’s world l by entertainment editor kevin walsh<br />

Shows Of Note<br />

Two concerts celebrate traditions<br />

and talents during Black History Month.<br />

February is Black History Month<br />

and this year we find some progress<br />

being made in integrating the black<br />

experience into this city’s heritage and<br />

current culture.<br />

Plans are in the works to improve and<br />

expand Douglass Park’s facilities, giving<br />

better access to this crucial green space<br />

for safe community activities. And recently,<br />

$1.5 million dollars went to the adjacent<br />

Frederick Douglass High School to<br />

support and expand its coursework and<br />

keb’ mo’<br />

community services. The Blind Boone<br />

House Project has finally been stabilized<br />

and seems ready to move forward. Most<br />

importantly, I come across more and<br />

more local black talent that has empowered<br />

itself by embracing social media and<br />

new personal recording technologies to<br />

promote regular, local gigs enervating the<br />

local music scene.<br />

I recommend a couple of solid<br />

February shows from purveyors of<br />

tradition in black music.<br />

Keb’ Mo’<br />

7 p.m. Feb. 11 at Jesse Auditorium<br />

It is appropriate that Keb’ Mo’ (real<br />

name: Kevin Moore) burst onto the<br />

contemporary blues scene in the early<br />

1990s under the auspices of the Sony/<br />

CBS revival of the iconic Okeh Records<br />

imprint. The “new” Okeh releases<br />

would come to include hundreds of<br />

lovingly remastered, extra-track-laden<br />

reissues of Okeh classics from black<br />

music pioneers such as Bessie Smith<br />

and Duke Ellington. Also featured<br />

were promising new artists like Pappa<br />

Chubby, G. Love and Keb’ Mo’, whose<br />

hi-def approach to acoustic blues music<br />

was timed right for the about-to-break<br />

digital era.<br />

Although a traditionalist (his debut<br />

included two Robert Johnson covers)<br />

who had spent time backing Bobby Bland<br />

and Albert Collins, Moore’s passionate,<br />

intimate style was recorded with stateof-the<br />

art-attention to equipment and<br />

technique, putting heretofore bespoke<br />

subtleties into deep, deep audio focus.<br />

His “postmodern” blues style brought<br />

a made-to-measure attention to detail<br />

to a genre historically plagued (or<br />

sometimes blessed, given the hands-off<br />

successes of the Chess Brothers and a<br />

few others) with an off-the-rack sound.<br />

Over the next few decades, Moore<br />

continued to write and record material<br />

in the blues idiom, but has also branched<br />

out to movie work, both soundtrack and<br />

acting (he played Robert Johnson in<br />

1998’s “Can’t You Hear the Wind Howl”),<br />

and even Broadway.<br />

Christian McBride Trio<br />

3:30 p.m. Feb. 23 at Murry’s<br />

The opportunity to see bassist Christian<br />

McBride, who has always been the<br />

very soul of sophisticated intimacy,<br />

in a small club setting like Murry’s is<br />

a luxury we owe to the prestige and<br />

connections of Jon Poses’ “We Always<br />

Swing” Jazz Series.<br />

Many may not remember that among<br />

McBride’s many <strong>Columbia</strong> appearances,<br />

he was the host and mainstay of 1995’s<br />

WAS 10th anniversary band. That event<br />

was emceed by Bob Costas and the set<br />

list was jazz-baseball standards only. The<br />

26 inside columbia february 2014


christian<br />

mcbride<br />

late, great Ray Brown made a special<br />

trip to that show just to duet with the<br />

then-prodigy McBride on “Two Bass<br />

Hit.” Philadelphia-born and Julliardeducated<br />

Christian McBride, although<br />

almost a generation younger that<br />

Kevin Moore, shares the same mission<br />

of extending and even updating the<br />

importance of tradition in black music,<br />

specifically jazz. Like blues, jazz often<br />

relies on improvisation, and plying<br />

the waters between traditional and<br />

tradition-bound can be tricky. But<br />

both McBride and Keb’ Mo’ are always<br />

adventurous, bringing youth and<br />

energy to a myriad of musical traditions<br />

as opportunities appear. McBride<br />

has become the go-to jazz presence<br />

on many a rock and funk album<br />

(succeeding the late Sonny Rollins in<br />

this often-dubious regard) in much<br />

the way Keb’ Mo’ waits in the wings as<br />

blues éminence grise Taj Mahal ages,<br />

albeit actively.<br />

In a club setting, playing trio arrangements<br />

in a town where he is<br />

well-known but with the pressure off<br />

(because it’s <strong>Columbia</strong>), this should be<br />

another memorable set and another<br />

link we can place in the chain of mid-<br />

Missouri jazz history that includes<br />

Charlie Parker’s color barrier-breaking<br />

appearance at Mizzou’s Homecoming<br />

in the late 1930s.<br />

Same chain, different times.<br />

Kevin Walsh<br />

considers himself a<br />

student of music’s effect<br />

on people. Since moving<br />

to <strong>Columbia</strong> in 1975, his<br />

professional ventures<br />

have included music<br />

retailer, radio show<br />

host and a brief stint<br />

as Truman the Tiger.<br />

He currently hosts “The (So Called) Good Life,”<br />

from 3 to 6 p.m. every Wednesday on KOPN<br />

89.5 FM and streaming live at www.kopn.org.<br />

february 2014 inside columbia 27


datebook<br />

reviews in a flash<br />

movies<br />

“The Monuments Men”<br />

If it hadn’t actually taken<br />

place, it would seem like a<br />

preposterous scenario surely created<br />

by the fertile imagination of a fiction<br />

writer: a megalomaniacal military<br />

leader has soldiers systematically<br />

round up (read: steal) almost 1,000<br />

years’ worth of the world’s greatest<br />

works of art from a number of<br />

countries and hold them hostage<br />

with standing orders to destroy<br />

everything if his regime falls. This<br />

atrocity, of course, pales in comparison<br />

to the many more unthinkable acts<br />

Adolph Hitler and his Nazi followers<br />

performed on their fellow human<br />

beings, but that does not negate the<br />

fact that a large portion of the world’s<br />

collective culture and history was also<br />

once in danger of being erased in one<br />

broad stroke.<br />

So, how did our artistic treasures<br />

survive World War II? This is the<br />

question answered in “The Monuments<br />

Men.” Based on a true story, “The<br />

Monuments Men” chronicles the tale<br />

of an unlikely band of heroes — seven<br />

museum directors, art curators,<br />

historians and artists who are experts<br />

in various types of fine art, not the art<br />

of warfare. The men accept President<br />

Franklin Roosevelt’s mission to go<br />

deep into Germany, rescue the seized<br />

masterpieces, and return them to<br />

their rightful owners. It’s part treasure<br />

hunt and part art heist, an adventure<br />

in which not only the men’s lives<br />

are at stake, but also the life’s work<br />

and greatest accomplishments of<br />

thousands of others who devoted<br />

themselves to making the world a<br />

more beautiful place. Their mission is<br />

a quest for a world in which mankind<br />

is united by the need to understand<br />

and transcend what it means to be<br />

human. — reviewed by amanda<br />

stafford<br />

(<strong>Columbia</strong> Pictures / Sony)<br />

Wide Release: Feb. 7<br />

Starring: George Clooney, Matt Damon,<br />

Bill Murray, John Goodman, Cate<br />

Blanchett, Hugh Bonneville<br />

Trailer: www.monumentsmenmovie.com<br />

Genre: Action, war, historical drama<br />

Rated: PG-13<br />

music: 5 album releases<br />

“love, marriage<br />

& divorce”<br />

Artists: Toni Braxton<br />

& Babyface (Motown)<br />

Release Date: Feb. 4<br />

“the outsiders”<br />

Artist: Eric Church<br />

(EMI Nashville)<br />

Release Date: Feb. 11<br />

“peroxide”<br />

Artist: Nina Nesbitt<br />

(Universal Music Group)<br />

Release Date: Feb. 17<br />

“hellos”<br />

Artist: The Fray<br />

(Epic)<br />

Release Date: Feb. 25<br />

“slow me down”<br />

Artist: Sara Evans<br />

(RCA Nashville)<br />

Release Date: March 4<br />

28 inside columbia february 2014


ooks<br />

“tHE HUMANS”<br />

By Matt Haig<br />

(Simon & Schuster, 2013)<br />

Premise: A human discovers the<br />

secret to the universe in a mathematical<br />

equation first posed in the 19th century<br />

by Bernhard Riemann. (Kudos to Haig<br />

for making me research Riemann. I<br />

greatly enjoy learning about history<br />

through fiction.) Aliens are aware of this<br />

evolutionary leap by humans and send<br />

one of their own to assassinate anyone<br />

who has knowledge of this discovery. The<br />

alien is disguised as the very person who<br />

made the discovery: Dr. Andrew Martin.<br />

How delightful The Humans sounded<br />

at first glance. The first 30 pages are<br />

hilarious. Haig has a wonderful way with<br />

dark comedy and his perspective on<br />

human tendencies and behavior is a nice<br />

mirror held up to ourselves. I was so<br />

tickled by the writing that I read it aloud<br />

to family members.<br />

How discouraging to ultimately find<br />

a geocentric, clichéd storyline of aliens<br />

who are superior in intellect but who<br />

lack the messiness of human emotions<br />

and need those emotions to become<br />

better aliens. Wasn’t this covered by<br />

“Star Trek” back in the ’60s?<br />

It seems that poetry, peanut butter<br />

and music can sooth the savage alien.<br />

Soon choices are made with predictably<br />

horrible results. People live, people die.<br />

The earth keeps spinning. Haig’s novel<br />

disappoints because the alien’s trajectory<br />

lacks conviction.<br />

— reviewed by amy crump<br />

february 2014 inside columbia 29


datebook<br />

february events<br />

and the MPC/GBC Craft Studio. Free;<br />

5 to 7 p.m.; 518 Hitt St.; 573-882-2889;<br />

www.craftstudio.org<br />

Calendar<br />

February 2<br />

Pizza Tree owner John Gilbreth<br />

will teach a class in Pizza Art at <strong>Inside</strong><br />

<strong>Columbia</strong>’s Culinary Adventures Center.<br />

He’ll share his secrets for hand-mixed<br />

dough, baking restaurant-quality pizza<br />

at home and his creative approach to<br />

flavor combinations. $34.95; 6:30 p.m.;<br />

47 E. Broadway; 573-442-1430;<br />

www.comoculinaryadventures.com<br />

February 3–8<br />

Over the course of seven days,<br />

the Mizzou New Play Series will<br />

present seven new, risky plays written<br />

by members of the Missouri Playwrights<br />

Workshop. This award-winning group<br />

has created work specifically for this<br />

week that promises to be fresh and<br />

exciting. Join local theater lovers at<br />

the Corner Playhouse for a weeklong<br />

adventure in playwriting directed and<br />

produced by David Crespy. $5;<br />

7:30 to 9:30 p.m.; Fine Arts Building<br />

(MU campus); 573-882-PLAY;<br />

www.theatre.missouri.edu<br />

February 3–13<br />

The “onefootbuyonefoot” art<br />

exhibition at the University of Missouri’s<br />

Craft Studio in Memorial Union, will<br />

offer sales of 12-inch-by-12-inch artwork<br />

by University of Missouri students, staff,<br />

faculty and community members. All<br />

work will be up for silent auction from<br />

the start of the exhibit on Feb. 3 through<br />

6 p.m. on Feb. 13. A closing reception<br />

will take place from 5 to 7 p.m. on Feb.<br />

13. Proceeds from the auction will benefit<br />

the artists, the MU Fiber Arts Club<br />

February 6<br />

The timeless music of the<br />

Swedish group ABBA comes to the Jesse<br />

Auditorium stage in “Mamma Mia!”<br />

This beloved story of enchanted nights,<br />

love, laughter and friendship follows<br />

a mother and her daughter in a Greek<br />

island paradise as they face the three men<br />

who could possibly be the young woman’s<br />

father. “Mamma Mia” is the ultimate feelgood<br />

show. From $19; doors open at 6:30<br />

p.m., show at 7; Jesse Hall (MU campus);<br />

573-882-3781; www.concertseries.org<br />

February 6–9, February 13–16,<br />

February 20–23<br />

The Mel Brooks classic tale of a singing<br />

and dancing laboratory experiment in<br />

the largest tuxedo ever made, “Young<br />

Frankenstein” comes to the <strong>Columbia</strong><br />

Entertainment Company for a night of<br />

laughter and entertainment. Enjoy the<br />

hilarious story, music and lyrics at the<br />

directorial hands of Melissa Webel and<br />

Bob Bohon. From $10; 7:30 p.m., 2 p.m.<br />

Sunday matinees; 1800 Nelwood Drive;<br />

573-474-3699; www.cectheatre.org<br />

30 inside columbia february 2014


February 7<br />

It’s twice as much fun for<br />

Mizzou sports fans at Beauty & The<br />

Beast in the Hearnes Center. The<br />

nationally ranked Missouri wrestling<br />

team hosts the University of Buffalo in<br />

a Mid-American Conference matchup<br />

while at the other end of the arena<br />

Tiger gymnasts compete against the<br />

Redhawks of Southeast Missouri State.<br />

$5 general admission, $3 youth &<br />

seniors; 6:30 p.m.; 700 E. Stadium<br />

Blvd.; 800-CAT-PAWS (228-7297);<br />

www.mutigers.com<br />

February 9<br />

Percussion ensemble<br />

So Percussion will perform its<br />

worldwide acclaimed creative works<br />

at the historic Missouri Theatre.<br />

The ensemble has produced 13 albums<br />

and toured the world performing<br />

its original works. The group also<br />

collaborates with other artists such<br />

as Dan Deacon and Medeski, Martin<br />

& Wood. From $7.50; 7 p.m.;<br />

203 S. Ninth St.; 573-882-3781;<br />

www.concertseries.org<br />

February 11<br />

Grammy Award-winning blues<br />

musician Keb’ Mo’ (aka Kevin Moore),<br />

will perform with his band at Jesse<br />

Auditorium. The Delta-blues-inspired<br />

musician won three Grammys and<br />

was a key figure in the acclaimed<br />

2003 PBS series “Martin Scorsese<br />

Presents The Blues.” Read more on<br />

Page 26. From $14; 7 p.m.; Jesse<br />

Hall (MU campus); 573-882-3781;<br />

www.concertseries.org<br />

February 13<br />

The Mizzou men’s basketball<br />

team takes on Arkansas at Mizzou<br />

Arena. Cheer on the Tigers as they<br />

hit the court to take down the<br />

Razorbacks and former Mizzou coach<br />

Mike Anderson. Price TBD; 6 p.m.;<br />

1 Champions Drive; 800-CAT-PAWS<br />

(228-7297); www.mutigers.com<br />

February 14<br />

An elegant dining experience<br />

awaits couples during the Valentine’s<br />

Day Dinner at <strong>Inside</strong> <strong>Columbia</strong>’s<br />

Culinary Adventures Center. The<br />

evening features a six-course meal<br />

comprised of dishes inspired by and<br />

symbolic of love. Each course is paired<br />

with a specialty wine, hand-selected<br />

from the private wine cellar of <strong>Inside</strong><br />

<strong>Columbia</strong>’s Culinary Adventures.<br />

Reserve your seats today, as space is<br />

february 2014 inside columbia 31


limited for this intimate, romantic<br />

dining experience. $75; 6:30 p.m.;<br />

47 E. Broadway; 573-442-1430;<br />

www.comoculinaryadventures.com<br />

February 14–16, 21–22<br />

Written by Anton Chekhov — called<br />

the father of modern drama — the play<br />

“Uncle Vanya” is a timeless tale with a<br />

dramatic climax. Relationships are tested<br />

when a successful professor and his young<br />

bride visit the professor’s country estate.<br />

Hidden love triangles, fears that lives<br />

have been wasted and a decision to sell<br />

the estate create havoc that tests morals<br />

and loyalties. The PG-rated play will<br />

examine the actions and consequences of<br />

daily life on the Macklanburg Playhouse<br />

stage at Stephens College. From $7;<br />

7:30 p.m.; 100 Willis Ave.; 573-876-7199;<br />

www.stephens.edu/performingarts<br />

February 14–16, 21–23<br />

Talking Horse Productions presents<br />

the dynamic musical, “Songs For A New<br />

World” at Talking Horse Theatre. The<br />

plot takes audience members from the<br />

deck of a 1492 Spanish sailing ship to a<br />

ledge 57 stories above Fifth Avenue. The<br />

startling array of characters includes<br />

a young man determined to make<br />

basketball his ticket out of the ghetto<br />

and a woman whose dream of marrying<br />

rich nabs her the man of her dreams in<br />

a soulless marriage. From $10;<br />

7:30 p.m., 2 p.m. Sunday matinee;<br />

210 Saint James St.; 573-268-1381;<br />

www.talkinghorseproductions.org<br />

February 15<br />

Learn the secrets behind great<br />

food and wine pairings during He Said<br />

Food, She Said Wine at Stone Hill<br />

Winery in Hermann. Find out how wine<br />

and food do (and sometimes do not)<br />

harmonize. Sample, taste and have some<br />

fun. Bring a friend for even more. $15;<br />

11 a.m. to 12:30 p.m.; 1110 Stone Hill<br />

Highway, Hermann; 800-909-9463;<br />

www.stonehillwinery.com<br />

February 20<br />

It’s a crosstown duel when the<br />

Stephens College basketball team<br />

hosts the women of <strong>Columbia</strong> College.<br />

The Stars take on the Cougars in this<br />

late-season game at Stephens’ John &<br />

Mary Silverthorne Arena. $5 for general<br />

public, free for Stephens staff, faculty<br />

& students; 7 p.m.; Dorsey Street<br />

(Stephens campus); 573-876-7212;<br />

www.stephens.edu/athletics<br />

February 20<br />

Join Chef Brook Harlan for a Cajun<br />

cooking class at <strong>Inside</strong> <strong>Columbia</strong>’s Culinary<br />

Adventures Center . For this Fat Tuesday<br />

class, Harlan will share the fundamental<br />

food elements of the annual celebration.<br />

“Laissez les bon temps rouler!” $34.95;<br />

6:30 p.m.; 47 E. Broadway; 573-442-1430;<br />

www.comoculinaryadventures.com<br />

February 20–23<br />

Stephens College’s Macklanburg<br />

Playhouse presents the coming-of-age<br />

play, “Crooked,” the PG-13 story of an<br />

awkward 14-year-old girl named Laney.<br />

An aspiring writer with a grand imagination,<br />

Laney moves to Oxford, Miss., with<br />

her divorcée mother, who is in crisis.<br />

Laney embarks on a hilarious spiritual<br />

and sexual journey that challenges her<br />

mother’s secular worldview as she discovers<br />

that divine and earthly love are not so<br />

far apart. From $7; 7:30 p.m., 2 p.m.<br />

Sunday matinee; 100 Willis Ave.; 573-876-<br />

7199; www.stephens.edu/performingarts<br />

February 21–22<br />

Helena loves Demetrius. Demetrius<br />

loves Hermia. Hermia loves Lysander.<br />

And Titania loves an Ass. Over the<br />

course of one magical, moonlit night,


Shakespeare’s comic fantasy, “A<br />

Midsummer Night’s Dream,” brings<br />

together star-crossed lovers, feuding<br />

fairies, magic, music, myth and a band<br />

of bumbling “rude mechanicals” to<br />

lampoon our mortal obsession with<br />

“true love.” The University of Missouri<br />

Theatre Department presents this classic<br />

tale, directed by Cheryl Black, at MU’s<br />

Rhynsburger Theatre. From $10;<br />

7:30 to 9:30 p.m.; Fine Arts Building<br />

(MU campus); 573-882-PLAY (7529);<br />

www.theatre.missouri.edu<br />

February 22–23<br />

Follow your heart … to the chocolate<br />

and wine. For two days in February,<br />

wineries along the Hermann Wine Trail<br />

are opening the doors to their tasting<br />

rooms and filling them with chocolate<br />

and wine pairings for the Chocolate<br />

Wine Trail. Limited tickets are available<br />

and must be purchased in advance online.<br />

Each ticket includes a souvenir wineglass.<br />

$30/person; 10 a.m. to 5 p.m. Saturday,<br />

11 a.m. to 5 p.m. Sunday; Hermann; 800-<br />

932-8687; www.hermannwinetrail.com<br />

February 23<br />

Murry’s restaurant plays host to<br />

“Sundays @ Murry’s” during the “We<br />

Always Swing” Jazz Series performance<br />

of the Christian McBride Trio. Bassist<br />

Christian McBride has been coming to<br />

<strong>Columbia</strong> to play jazz for more than 20<br />

years. Read more on Page 26. From $18;<br />

first-show doors open at 2:30 p.m., show<br />

at 3:30, second-show doors open at 6 p.m.;<br />

show at 7; 3107 Green Meadows Way;<br />

573-449-3001; www.wealwaysswing.org<br />

February 27<br />

Take a trip down sensory lane<br />

and be wowed by the difference food<br />

can make when paired correctly — or<br />

incorrectly — with wine. Join Chef Craig<br />

Cyr of The Wine Cellar & Bistro for A<br />

Perfect Pairing at <strong>Inside</strong> <strong>Columbia</strong>’s<br />

Culinary Adventures Center. Cyr’s class<br />

will focus on the preparation of winefriendly<br />

foods, as participants learn basic<br />

food affinities and afflictions in order to<br />

create a perfect pairing. $34.95; 6:30<br />

p.m.; 47 E. Broadway; 573-442-1430;<br />

www.comoculinaryadventures.com<br />

February 27–March 1<br />

Come one, come all for the One Act<br />

Play Festival at Hickman High School.<br />

Presented over the course of three days,<br />

students write, direct, act and produce oneact<br />

plays for audiences of all ages to enjoy.<br />

Some promise to be funny, others dramatic<br />

— ensuring a wide range of topics and creative<br />

explorations by students. $3; doors<br />

open at 7 p.m., curtain goes up at 7:30;<br />

1104 N. Providence Road; 573-214-3000;<br />

www.hickmanhighschooltheatre.com<br />

February 28–March 2<br />

The Stephens College Annual<br />

Dance Company Spring Concert features<br />

students performing classic ballet,<br />

modern dance, jazz and tap. The evening<br />

at the Macklanburg Playhouse on the<br />

Stephens College campus will also feature<br />

a highlight performance of world dance<br />

selections. Treat your littlest ballerina or<br />

your inner dancer to a night of refined<br />

dance. From $8; 7:30 p.m.; 100 Willis<br />

Ave.; 573-876-7199; www.stephens.edu/<br />

news/stephensevents/performingarts<br />

stay<br />

connected<br />

If you’re hosting an event <strong>Columbia</strong>ns<br />

should know about, share it to our online<br />

calendar. To submit an event, visit<br />

www.<strong>Inside</strong><strong>Columbia</strong>.net/Calendar and<br />

register an account. Fill in the event’s<br />

information in a brief form and click Save.


life<br />

tales of<br />

the town<br />

style 36<br />

shopping 38<br />

PERSONAL FINANCE 40<br />

WEALTH MANAGEMENT 42<br />

BUSINESS PLANNER 44<br />

business briefs 46<br />

RED SUEDE<br />

SHOES<br />

In need of a sole mate<br />

this Valentine’s Day?<br />

Try stepping out in a<br />

rouge-tinged statement<br />

shoe. This passionate<br />

color is on-trend for<br />

winter 2014. Kick up your<br />

heels and confidence at<br />

the same time.<br />

— MORGAN McCARTY<br />

Red “Nelson” booties by Qupid,<br />

available at Breeze ($49)<br />

photo by l.g. patterson<br />

february 2014 inside columbia 35


style l by kristen herhold<br />

Little Red Dress<br />

The little black dress is a closet staple. It’s time, though, for that LBD to move over<br />

and make room for some colorful additions. Why not defy the norm with a new dress<br />

in a new color? Stand out in the month of love with a little red dress.<br />

Spice things up<br />

with a little<br />

color.<br />

Get The<br />

Look<br />

Red dress by A+ Ellen, available at Envy ($24.99) * Pixie Dust tweed jacket by Love Riche, available at Elly’s Couture ($99.99)<br />

“Angelonia” necklace by Tiffany Rose Designs, available at Elly’s Couture ($115) * Brown studded clutch, available at Glik’s ($30)<br />

Drop earrings by Elizabeth Garvin, available at Poppy ($264) * Gold cuff by Tana Acton, available at Poppy ($268) * Black velvet<br />

“Mirror” booties by Qupid, available at Breeze ($49)<br />

36 inside columbia february 2014<br />

photos by l.g. patterson


february 2014 inside columbia 37


shopping l by morgan mccarty<br />

Sole Mates<br />

When you come across that iconic statement shoe, it can<br />

feel like a match made in heaven. The color, the height<br />

of the heel and the design of the shoe all fall into place.<br />

Inspired by the color palette of love, here is a selection of<br />

shoes for you to stride out in style. Careful though, those<br />

new boots could quickly become your new beau.<br />

Red leather<br />

“Selma” bootie by<br />

Naya, available at<br />

American Shoe<br />

($159)<br />

Red patent leather<br />

classic heel by<br />

Aetrex, available<br />

at Dryer’s Shoe<br />

Store ($140)<br />

Red cowboy boots with<br />

studs by Corral Boots,<br />

available at Dryer’s<br />

Shoe Store ($301)<br />

Purple flats by Bamboo,<br />

available at Breeze ($29)<br />

Magenta ballet<br />

flat by Toms,<br />

available at<br />

American Shoe<br />

($79)<br />

Red “Pistol Flat” by<br />

Michael Antonio,<br />

available at Elly’s<br />

Couture ($59.99)<br />

Red pumps by<br />

Softwaves, available at<br />

Dryer’s Shoe Store ($154)<br />

Red booties by Rieker,<br />

available at American<br />

Shoe ($140)<br />

38 inside columbia february 2014 photos by l.g. patterson


february 2014 inside columbia 39


personal finance l by morgan mccarty<br />

’Til Money Do Us Part<br />

Finances can affect your marriage more than you think.<br />

Marriage means uniting<br />

many of life’s details —<br />

including bank accounts.<br />

Most couples choose to<br />

join their finances and<br />

share accounts as a pair.<br />

Although this choice<br />

has many benefits, it also, perhaps<br />

unsurprisingly, attracts debate-filled<br />

discussions and squabbles about correct<br />

financial mapping.<br />

Clarissa Hobson is a certified financial<br />

planner and member of the National<br />

Association of Personal Finance Advisers.<br />

She has nearly 15 years’ experience<br />

dealing with clients who come to her<br />

as a couple. Hobson walks through<br />

some of the major struggles her clients<br />

face on a regular basis.<br />

Communication<br />

Often, one member of a couple<br />

primarily handles the family finances.<br />

While this responsibility falls to<br />

whomever feels most comfortable<br />

managing the household books, the<br />

downfall is that his or her partner<br />

is often left in the dark. And when<br />

it comes to making major financial<br />

decisions, such as purchasing a home,<br />

financing college tuition or dealing<br />

with a major life event, the partner<br />

who has enjoyed blissful ignorance<br />

is surprised to learn the financial<br />

challenges they face as a couple.<br />

“Even if one person finds it<br />

tremendously boring, I think it’s<br />

really important to at least have<br />

an awareness of what sort of<br />

accounts you have, and what your<br />

finances look like, so that you’re not<br />

blindsided by things down the road,”<br />

Hobson says. “Just having those lines<br />

of communication open and making<br />

sure that both parties are a part of the<br />

process and they are aware of what<br />

their circumstances are will provide<br />

peace of mind,” Hobson says.<br />

Financial History<br />

People who marry are often<br />

surprised to learn their partner<br />

comes with a little something extra:<br />

a mountain of debt. Whether student<br />

loans, car loans or credit card debt,<br />

you’ll want to know what you’re<br />

getting yourself into so that you can<br />

plan to deal with the debt as a couple.<br />

Hobson advises this might not be<br />

the question to ask on the first date,<br />

but once things start to get serious,<br />

it’s appropriate to inquire about your<br />

partner’s finances.<br />

“It’s really like anything in your<br />

past that’s important,” Hobson<br />

says. “Any sort of information that’s<br />

important to convey, such as your<br />

financial information, is key.”<br />

40 inside columbia february 2014


If partners aren’t transparent about<br />

their financial history and present<br />

situation, it can put a damper on the<br />

couple’s future goals, Hobson says.<br />

That’s why it’s also important to keep<br />

the communication lines open as<br />

a couple progresses through life. A<br />

talk about finances in the beginning<br />

doesn’t end the discussion. Make sure<br />

both partners are informed and aware<br />

of finances each step of the way.<br />

“It’s really important to at<br />

least have an awareness of<br />

what sort of accounts you<br />

have, and what your finances<br />

look like, so that you’re not<br />

blindsided by things down the<br />

road.” — Clarissa Hobson<br />

Stay Positive<br />

It can be difficult to stay positive<br />

about finances at any point in<br />

life. Whether worrying about<br />

retirement, saving for a family<br />

vacation or just generally trying<br />

to build savings, Hobson says it’s<br />

important to stay positive and keep<br />

things fun.<br />

“One thing that can make it really<br />

fun is having specific savings goals<br />

and rewards in place for when you<br />

achieve them,” Hobson says.<br />

She suggests putting something<br />

in place to look forward to, other<br />

than the excitement of simply paying<br />

off debt. Hobson also recommends<br />

couples approach their finances with<br />

an open mind.<br />

“I think oftentimes people have<br />

their own personal views about their<br />

finances,” she says. “So, trying to go<br />

into it in a very open-minded way<br />

makes it a little more relaxed, more<br />

comfortable.”<br />

Couples may not get everything<br />

they want out of their finances, but<br />

if they compromise their investment<br />

styles and approaches to financial<br />

management, Hobson says the<br />

chances for success are greater.


wealth management l by morgan mccarty<br />

Retirement Ready?<br />

Learn to manage your retirement finances.<br />

Planning for retirement can be confusing and convoluted.<br />

Just ask Jack White, a fee-only financial planner and<br />

member of the National Association of Financial Planners<br />

Association. He’s been helping individuals and couples look at<br />

their finances and plan for the future for more than 20 years.<br />

Here are five tips from White for planning and managing<br />

retirement accounts wisely.<br />

plan for the future<br />

“I think you should spend a little time<br />

thinking about what retirement means to<br />

you and doing some planning,” White says.<br />

Most people don’t start thinking<br />

about retirement until they near<br />

retirement age. White recommends<br />

taking the time to sit down with your<br />

partner and decide what your retirement<br />

looks like to you. Such a discussion<br />

will clarify what you need to be saving<br />

on a regular basis. White suggests<br />

using online software — although<br />

he warns they are based on averages<br />

and assumptions — or visiting with a<br />

financial planner. Either way, knowing<br />

where you want to go will help you know<br />

what you need to set aside to get there.<br />

“The astounding part,” White says, “is<br />

how little it takes if you start early enough.”<br />

contribute in the present<br />

“The standard rule of thumb that all<br />

planners and accountants will tell you is<br />

that if you work for a company that has<br />

a 401(k) plan and is willing to match a<br />

part of your contribution, then at least be<br />

contributing that amount because you’re<br />

just leaving money on the table if you’re<br />

not,” White says.<br />

Take care to educate yourself on the<br />

terms of your plan. There may be annual<br />

adjustments to the matching amounts on<br />

contributions and most 401(k) plans have<br />

vesting schedules (typically three to six<br />

years). This means your matched funds<br />

might not be immediately available — if you<br />

take the money or leave your job before your<br />

matches are fully vested, you’ll lose some<br />

of that money your company matched.<br />

think twice before withdrawing<br />

There are reasons to leave the 401(k) fund<br />

in an employer’s hands, White says, as opposed<br />

to withdrawing it or moving it to a<br />

different plan. If you take any money out<br />

of the plan before you retire, you could<br />

also be hit with early withdrawal penalties<br />

and income tax.<br />

“You’re going to lose 20 percent of it<br />

because your employer is required by the<br />

IRS to withhold it for taxes,” White says.<br />

If you leave your job, you also can<br />

move the money you have accumulated<br />

in your 401(k) plan into an IRA rollover<br />

account at a mutual fund company or<br />

discount brokerage. According to White,<br />

this will give you more investment options<br />

and greater withdrawal flexibility.<br />

If you choose to do this, be sure to<br />

request a direct rollover — so that the<br />

funds go from your employer to your<br />

new fund manager and not to you. With<br />

a direct transfer, the former employer<br />

doesn’t have to withhold a portion of the<br />

money for taxes.<br />

sit down<br />

with your<br />

partner and<br />

decide what<br />

retirement<br />

looks like<br />

to you.<br />

Another option is to leave the money<br />

with your employer and collect it later.<br />

The worst thing you can do, though,<br />

White says, is cash out and take the money<br />

as a distribution. Your investment will<br />

no longer have the advantage of growing<br />

without the overhead taxation and you’ll<br />

be hit with early withdrawal penalties.<br />

Pension plans, on the other hand, cannot<br />

be touched until you reach retirement age.<br />

educate yourself<br />

“I think the best thing that folks can do<br />

in planning for retirement is to educate<br />

themselves on the resources that can<br />

help them from well-educated individuals<br />

who really have their best interest at<br />

heart,” White says.<br />

Utilize the Internet’s financial planner<br />

resources. At the very least, White urges,<br />

educate yourself on financial terms.<br />

“Education is the key, I think, for<br />

making that huge choice of moving into<br />

that next stage of their life that we refer<br />

to as retirement,” he says.<br />

42 inside columbia February 2014


february 2014 inside columbia 43


usiness planner l by morgan mccarty<br />

Start Smart<br />

Ask these questions before you start your new business.<br />

“One of the key ingredients of success is<br />

that you have to be teachable,” Arendt says.<br />

Read books, talk to people and attend<br />

seminars. Never stop learning and trying<br />

new things.<br />

#3<br />

Do I have the necessary skills?<br />

You might be able to provide<br />

the service you’re selling, but<br />

do you know the basics of owning your<br />

own business? To run a successful small<br />

business, you have to be good at making<br />

decisions (and often good at making<br />

decisions quickly). You have to be<br />

able — and willing — to take on numerous<br />

responsibilities.<br />

Additionally, running your own business,<br />

especially at the get-go, means that<br />

you’re not just the CEO, Arendt says. Often<br />

times you’re the customer service, billing<br />

and management departments as well.<br />

More people than ever<br />

are starting their own<br />

businesses — from small creative<br />

pursuits to restaurants, consulting<br />

firms and much more. But what<br />

does it take to get there?<br />

Before taking a great leap of<br />

faith, check out this advice from<br />

Elinor Arendt, chapter president<br />

of Mid-Missouri SCORE. a<br />

national nonprofit association<br />

dedicated to educating<br />

entrepreneurs and helping<br />

small businesses start, grow<br />

and succeed. Arendt suggests<br />

entrepreneurs ask themselves<br />

the following questions to gain<br />

perspective on the adventure<br />

they’re about to begin.<br />

Arendt recommends joining a<br />

networking group and striving to<br />

communicate with other business<br />

owners. “Business is connecting<br />

and solving problems,” she says.<br />

“People are very kind, very generous<br />

and very giving. If you need<br />

something, you have to learn how<br />

to ask.”<br />

44 inside columbia february 2014<br />

#1<br />

Have I set goals and do I have<br />

a plan for reaching them?<br />

Before you set sail on the good<br />

ship entrepreneur, ask yourself where you<br />

want to go. Determine your goals and<br />

then write them down.<br />

“As mentors and counselors, we’re<br />

interested in success and in studying<br />

success,” Arendt says. “The chances of<br />

succeeding are 30 percent better with<br />

written goals. The chances if you have accountable<br />

partners go up to 75 percent.”<br />

According to Arendt, accountability<br />

is part of the structure. If you write your<br />

goals down, they become authentic and<br />

organized. Goals also give you something<br />

to strive for and a road map to follow.<br />

#2<br />

Am I passionate about my<br />

product or service?<br />

“You have to have some fire in<br />

the gut, and that’s not something you can<br />

buy or manufacture,” Arendt says.<br />

Being passionate goes beyond loving<br />

what you do. It also means knowing all<br />

there is to know about your chosen niche.<br />

Connect with other people in your field,<br />

read all that you can and never stop improving<br />

and honing your passion.<br />

Have I fully considered the<br />

#4 financial implications of<br />

starting a business?<br />

Can your savings support you and your<br />

family in the event your business doesn’t<br />

take flight immediately? Arendt suggests<br />

people consider how much money they<br />

want to be earning at the end of the first<br />

year, how much they will need to survive,<br />

what they need to get off the ground,<br />

what overhead costs look like, etc. She<br />

emphasizes the importance of goal<br />

setting and warns neophytes not to quit<br />

their day jobs until that small business<br />

really takes off.<br />

“If you aim at nothing, you will hit it,”<br />

Arendt says.<br />

#5<br />

Is my support system in place?<br />

Do you have a mentor who<br />

can help steer you through<br />

the difficult and unforeseen problems<br />

ahead? Do you have a group of people to<br />

share your goals with? Arendt says there<br />

are three things to keep in mind as a<br />

small-business owner.<br />

› Nobody operates in a vacuum.<br />

› What we think, and the people who<br />

surround us, affect most of us.<br />

› It’s fairly important when you’re<br />

running your own business to have a<br />

regular communication time with other<br />

people, because it doesn’t matter what<br />

type of business you’re in, you all face the<br />

same issues as business owners.


february 2014 inside columbia 45


usiness briefs<br />

spotlight<br />

<strong>Inside</strong> Track<br />

Find out who’s making news in <strong>Columbia</strong>.<br />

<strong>Columbia</strong>-based digital media company<br />

Division-D, formerly 3 Interactive, has promoted<br />

Lori Ritchie to chief operating officer and Ann<br />

Wilhelm to chief executive officer. Wilhelm<br />

succeeds Bobby Campbell who will stay on as an<br />

adviser to the company.<br />

Wilhelm, who previously served as chief operating<br />

officer for Division-D, will lead the strategic<br />

direction of the company with a focus on<br />

developing and implementing strategies to drive<br />

revenue growth and increase profitability. Ritchie<br />

previously served as vice president of operations.<br />

In her new position, she will have executive responsibility<br />

for all of the company’s day-to-day<br />

operations.<br />

Ronald McDonald House Charities® of Mid-<br />

Missouri, a nonprofit organization that serves<br />

families with children receiving medical care<br />

in <strong>Columbia</strong>, has selected three new members<br />

for the organization’s board of directors. The<br />

new members are Mark Mehle, McDonald’s<br />

Restaurants; Jolene Schulz, First State<br />

Community Bank; and John States, Little Dixie<br />

Construction. The new board members’ terms<br />

began Jan. 1, and will run through Dec. 31, 2015.<br />

Mike Morgan of McDonald’s Restaurants left<br />

the board of directors and was recognized for<br />

his six years of service to the charity, including<br />

a term as board president. Keith Schawo of<br />

Central Trust & Investment Co. completed a<br />

two-year term as board president in December<br />

and will serve as past president in 2014. Jeff<br />

Hilbrenner, an attorney with Harper, Evans,<br />

Wade & Netemeyer, moved into the role of board<br />

president.<br />

Chris Koukola, who has led the University of<br />

Missouri’s communication efforts for nearly 28<br />

years, retired from her position as assistant to the<br />

chancellor for university affairs on Jan. 31. As the<br />

chief public affairs officer at Mizzou, she has been<br />

responsible for an integrated communication,<br />

relationship-building and advocacy program<br />

that links MU to multiple stakeholders. Koukola<br />

oversaw university functions of constituent<br />

relations, legislative liaison/advocacy, marketing<br />

communications, MU News Bureau, publications<br />

and alumni communication, university events,<br />

visitor relations and Web communications.<br />

As part of its ongoing commitment to offer<br />

advanced services to its Prism TV customers,<br />

CenturyLink Inc. announced that it has launched<br />

version 3.0 of its Prism TV application.<br />

Customers can view content that corresponds<br />

with their Prism TV programming package<br />

through mobile apps on their iOS, Android and<br />

Kindle devices. Channels such as Fox News,<br />

Universal Sports, Bloomberg, Sony Movie<br />

Channel, Starz and 20 additional channels can<br />

now be streamed live anywhere from a mobile<br />

device. In addition, content from the Hallmark<br />

Channel and NBCUniversal may be viewed<br />

through the app’s Prism On Demand feature,<br />

and this month, segments of the 2014 Winter<br />

Olympics are also available.<br />

The University of Missouri School of<br />

Medicine is one of five recipients of a nationwide<br />

Learning Health System Challenge Award from<br />

the Association of American Medical Colleges.<br />

The award recognizes institutions that have<br />

implemented innovative, systemwide processes<br />

that improve opportunities for research in quality<br />

improvement, health equity or electronic health<br />

records. Other recipients include the University of<br />

Chicago, Massachusetts General Hospital, Emory<br />

University and Vanderbilt University.<br />

(continued on page 49)<br />

Former Missouri<br />

Tigers quarterback and<br />

current Philadelphia<br />

Eagles wide receiver<br />

Brad Smith recently<br />

launched “Design for<br />

Brad Smith,” a one-ofa-kind<br />

fashion design<br />

competition for emerging<br />

U.S. fashion designers.<br />

The contest gives<br />

designers a chance to<br />

submit a complete redcarpet<br />

look as a handdrawn<br />

or digitally created<br />

sketch. The winning look<br />

will be selected by Smith<br />

and a panel of fashion<br />

industry professionals,<br />

and produced by an<br />

experienced fashion<br />

production firm. Smith<br />

will showcase the<br />

produced winning look<br />

on the red carpet before<br />

and after a Mercedes-<br />

Benz Fashion Week event<br />

later this month. “I’d tell<br />

the participants to keep<br />

it simple,” Smith says. “I<br />

like clean, classic lines,<br />

with a bit of an edge.<br />

Someone took a chance<br />

with me and I always<br />

want to pay it forward.”<br />

On Jan. 6, Boone Hospital Center welcomed the first patients to the Stewart Cancer<br />

Center. The patients moved to a new $5.9 million inpatient oncology unit located<br />

on the sixth floor of the hospital’s south tower. It includes 32 private patient rooms<br />

and incorporates the latest in health care design for the comfort and safety of cancer<br />

patients and their families. The Stewart Cancer Center is a collaboration between Boone<br />

Hospital, and Virginia and Norm Stewart. Norm Stewart, a cancer survivor, built a hall of<br />

fame career coaching the University of Missouri men’s basketball team. He and his wife,<br />

Virginia, chose to work alongside Boone Hospital on this project to help raise awareness<br />

of cancer and encourage mid-Missourians to get screened.<br />

46 inside columbia february 2014 brad smith photo by maya guez; stewart cancer center photo courtesy of boone hospital center


february 2014 inside columbia 47


(continued from page 46)<br />

Newly released government<br />

data highlights Boone Hospital<br />

Center’s success in minimizing<br />

complications following hip and<br />

knee surgery. In publishing the data,<br />

Medicare designated only 97 hospitals<br />

nationwide that are performing better<br />

than average for either readmissions<br />

or complications following hip and<br />

knee surgery. All other hospitals were<br />

either performing at an average or<br />

below-average level. Boone Hospital is<br />

among just three Missouri hospitals —<br />

and the only one in the mid-Missouri<br />

area — recognized as performing above<br />

average at reducing complications such<br />

as infections, blood clots and other<br />

problems. The other two hospitals<br />

recognized by Medicare are BJC<br />

HealthCare’s Barnes-Jewish Hospital<br />

in St. Louis and Heartland Regional<br />

Medical Center in St. Joseph.<br />

In the past three years, the<br />

Missouri Small Business & Technical<br />

Assistance Centers and the Missouri<br />

Procurement Technical Assistance<br />

Centers, programs of the University<br />

of Missouri Extension Business<br />

Development Program, have assisted<br />

Missouri companies with technical<br />

assistance and education, achieving<br />

the following results for client firms:<br />

• $666 million in increased sales<br />

• $661.9 million in investments<br />

• $608.2 million in government<br />

contracts<br />

• $16.8 million in research grant<br />

funding<br />

• In addition, the MO SBTDC and<br />

MO PTAC programs assisted<br />

clients in creating or retaining<br />

30,383 jobs.<br />

Each year, three banks in The District<br />

challenge each other to donate the most<br />

blood to the Heart of Missouri Chapter<br />

of the American Red Cross through<br />

the American Red Cross Downtown-<br />

Bank Blood Drive Challenge. Boone<br />

County National Bank collected<br />

88 units of blood, winning the 2013<br />

challenge against Commerce Bank<br />

with 76 units and Landmark Bank<br />

with 54 units. Throughout last year,<br />

each competing bank held two blood<br />

drives at their downtown locations,<br />

totaling six drives altogether.<br />

q Share news about your business with the<br />

readers of <strong>Inside</strong> <strong>Columbia</strong>. Contact the editor<br />

at sandy@insidecolumbia.net or fax your<br />

press releases to 573-442-1431.


choc<br />

50 inside columbia february 2014


›››<br />

What’s the question?<br />

It doesn’t matter, because the answer<br />

to all of life’s important questions<br />

— particularly as we flirt with the<br />

romance of Valentine’s Day — is<br />

chocolate. In this month of love, we<br />

indulge our appetite for chocolate<br />

with everything you need to know to<br />

cook with it, store it, thrive on it, and<br />

even win a game of Trivial Pursuit<br />

with your knowledge of it.<br />

The Answer Is<br />

olate<br />

P h o t o s B y L . G . P a t t e r s o n<br />

february 2014 inside columbia 51


›››<br />

What Is Your<br />

Chocolate IQ?<br />

By Anita Neal Harrison<br />

Calling all chocoholics! You claim a love for<br />

chocolate, but how much do you really know<br />

about the indulgence? See if you are a true<br />

cacao connoisseur or an uninformed fan with<br />

this quiz covering the history of chocolate,<br />

how it’s made and its intense chemistry.<br />

Which civilization<br />

introduced cacao to<br />

Europeans in the 16th<br />

century?<br />

A. Olmec<br />

B. Mayan<br />

C. Aztec<br />

D. Egyptian<br />

(C) Christopher Columbus<br />

confiscated cacao beans from<br />

the Aztecs in 1502, but he<br />

didn’t realize their value.<br />

Two decades later, Spanish<br />

conquistador Hernando<br />

Cortez brought cacao beans<br />

back to Europe, along with<br />

the Aztec custom of drinking<br />

chocolate.<br />

Prior to the Aztecs, both<br />

the Mayan and Olmec<br />

civilizations in Mesoamerica<br />

drank cacao.<br />

When the shell of the cacao<br />

bean is removed, what is<br />

the name for the part that<br />

is left?<br />

A. the drupe<br />

B. the pulp<br />

C. the powder<br />

D. the nib<br />

(D) The “nib” is the “meat” of<br />

the bean. It is ground up to<br />

make chocolate liquor, which<br />

is then pressed to extract<br />

the cacao butter (a pure<br />

vegetable fat). The remaining<br />

solids are pulverized to make<br />

cacao powder.<br />

Why is the first product<br />

made in chocolate<br />

processing called<br />

“chocolate liquor”?<br />

A. because it becomes a<br />

liquid when heated<br />

B. because it is alcoholic<br />

C. because it smells<br />

alcoholic<br />

D. all of the above<br />

(A) Chocolate liquor is<br />

totally nonalcoholic. It<br />

also goes by the name of<br />

“unsweetened chocolate”<br />

when molded and sold.<br />

Today, which part of the<br />

world produces almost<br />

three-fourths of the world’s<br />

cacao?<br />

A. South America<br />

B. Central America<br />

C. Western Africa<br />

D. South Pacific<br />

(C) The International Cocoa<br />

Organization reports that<br />

Africa’s share of the world’s<br />

cacao production was 72<br />

percent in 2011-2012. The<br />

Americas accounted for<br />

14 percent of world cacao<br />

production; the Asia/<br />

Oceania region accounted<br />

for 15 percent.<br />

Which of these is not one<br />

of the three main varieties<br />

of cacao beans used to<br />

make chocolate?<br />

A. Criollo<br />

B. Robusta<br />

C. Forastero<br />

D. Trinitario<br />

(B) Found in Central<br />

America, the rare Criollo<br />

tree produces cacao beans<br />

How To<br />

Store<br />

Chocolate<br />

To keep chocolate at its delectable best, wrap<br />

it tightly and store in a cool, dry place. Ideal<br />

conditions are between 60 and 75 degrees<br />

Fahrenheit and less than 50 percent humidity.<br />

When the storage temperature exceeds 75 F,<br />

the cocoa butter in the chocolate separates and rises<br />

to the surface, causing white streaks or dots, known<br />

as “fat bloom.” When the humidity is higher than 50<br />

percent, the problem is “sugar bloom,” which has a<br />

similar appearance to fat bloom but is caused by the<br />

crystallization of the chocolate’s sugar. Sugar bloom<br />

also occurs when cold chocolate is moved to a warmer<br />

temperature, which is why it’s not a good idea to put<br />

chocolate in a refrigerator or freezer.<br />

If a piece of chocolate does bloom through either<br />

process, there’s no need to toss it. The appearance might<br />

be compromised, but bloom has minimal impact on taste.<br />

Remember that chocolate can absorb odors, so be<br />

sure to wrap it up and keep it away from anything with a<br />

strong scent. — By Anita Neal Harrison<br />

52 inside columbia february 2014 quiz Sources: Ghirardelli Chocolate Co., World Agroforestry Centre, The Exploratorium


prized for their complex<br />

secondary flavors and<br />

lack of bitterness. The<br />

Forastero is originally from<br />

the Amazon region but<br />

now grows in West Africa<br />

as well and accounts for<br />

some 80 percent of world<br />

production. Trinitario is<br />

a hybrid between Criollo<br />

and Forastero. Robusta is<br />

a coffee bean variety.<br />

Which of these factors<br />

impacts the quality of<br />

cacao delivered to a<br />

chocolate maker?<br />

A. genetics<br />

B. terroir<br />

C. harvesting methods<br />

D. all of the above<br />

(D) Genetics include<br />

the variety of cacao tree.<br />

Terroir — or soil and<br />

climate — influences cacao<br />

flavor, just as it does with<br />

wine. Different methods<br />

for harvesting, as well as<br />

for fermenting and drying,<br />

also impact the quality and<br />

flavor of the cacao delivered<br />

to a chocolate manufacturer.<br />

Most chocolate makers buy<br />

from a variety of sources to<br />

create a proprietary blend<br />

of beans.<br />

U.S. Food and Drug<br />

Administration standards<br />

require chocolate<br />

liquor (or unsweetened<br />

chocolate) to total what<br />

minimum percentage of<br />

weight in bittersweet or<br />

semisweet chocolate?<br />

A. 55<br />

B. 35<br />

C. 15<br />

D. 5<br />

(B) FDA “standards of<br />

identity” require bittersweet<br />

chocolate to have at least<br />

35 percent cacao content<br />

and less than 12 percent<br />

milk solids.<br />

FDA standards require<br />

chocolate liquor (or<br />

unsweetened chocolate)<br />

to total what minimum<br />

percentage of weight in<br />

milk chocolate?<br />

A. 50<br />

B. 20<br />

C. 10<br />

D. 0 — there is no cacao<br />

content requirement for<br />

milk chocolate<br />

(C) FDA “standards of<br />

identity” require milk<br />

chocolate to have at least<br />

10 percent cacao content,<br />

a minimum of 3.39 percent<br />

milk fat and a minimum of<br />

12 percent milk solids.<br />

FDA standards require<br />

cacao butter to total what<br />

minimum percentage of<br />

weight in white chocolate?<br />

A. 50<br />

B. 20<br />

C. 10<br />

D. 0 — there is no<br />

cacao butter content<br />

requirement for white<br />

chocolate<br />

(B) FDA “standards of<br />

identity” require white<br />

chocolate to have at least<br />

20 percent cacao butter, 14<br />

percent milk solids and 3.5<br />

percent milk fat. However,<br />

prior to 2008 there were<br />

no legal standards to define<br />

white chocolate.<br />

Which of these chemicals<br />

in chocolate is known as a<br />

“love drug”?<br />

A. phenylethylamine<br />

B. caffeine<br />

C. tryptophan<br />

D. flavonoids<br />

(A) Also called PEA,<br />

phenylethylamine<br />

triggers release of the<br />

neurochemicals epinephrine<br />

and dopamine and creates<br />

the giddiness and high<br />

associated with moments<br />

of passion.<br />

Q&A<br />

With The<br />

Candy Factory<br />

Chocolatier<br />

Mike Atkinson<br />

If you could teach people just one thing<br />

about chocolate, what would it be?<br />

The pastry lover in me would love to teach people how<br />

to make a proper chocolate ganache [made from cream<br />

and melted chocolate]. If pastry makers or home bakers<br />

would begin to experiment with making ganaches as the<br />

topping for cakes, cupcakes, doughnuts, cheesecakes and<br />

other baked goods, I would be one happy customer!<br />

Please finish this thought: “It makes me sad<br />

to see people eat chocolate when ...”<br />

This is a tough one, because I have never been sad watching<br />

others enjoy chocolate. I guess, though, when I see<br />

someone enjoying the chocolates I have made, I wish they<br />

would smell the chocolate before they put it into their<br />

mouths. A person will taste so much more of what chocolate<br />

has to offer if they consume it through the olfactory<br />

senses first before the gustatory perception. It is just like<br />

wine: Smell before you taste.<br />

What is the most peculiar chocolate product<br />

or pairing you’ve tried — and liked?<br />

I did a chocolate-covered pancetta [an Italian meat cured<br />

like bacon but not smoked] and really liked it. However, I<br />

had the toughest time convincing people to try it, so the<br />

chocolate pancetta had one of the shortest production<br />

lives of any confection in The Candy Factory’s history,<br />

despite being so very delicious.<br />

Do you have a special memory involving<br />

a gift of chocolate?<br />

In February of 2002, my junior year of college, I attended<br />

Baylor University and was dating a girl named Amy<br />

Benedetto. Each year at the Valentine’s holiday, I would<br />

go back home to <strong>Columbia</strong> for the week and help my<br />

family make chocolate-covered strawberries at The<br />

Candy Factory. That particular year, I really wanted to<br />

get back to Baylor and see my girlfriend, so I made all the<br />

necessary flight arrangements and procured a last-minute<br />

ride from Austin to Waco and made it back minutes<br />

before midnight on Valentine’s Day to give Amy a box of<br />

chocolate-covered strawberries I had made earlier that<br />

day. Amy was thrilled to see me and equally thrilled to<br />

receive the gift of chocolate-covered strawberries for<br />

Valentine’s Day. After she ate a couple of the chocolate<br />

strawberries, she asked me, “You can make these anytime<br />

you would like?” I told her I could. Years later, Amy agreed<br />

to marry me, but I think she made up her mind that night<br />

in February 2002 — before I ever asked — that she would<br />

marry me! — By Anita Neal Harrison


What chemical in<br />

chocolate is toxic to dogs?<br />

A. caffeine<br />

B. theobromine<br />

C. phenylethylamine<br />

D. tryptophan<br />

(B) Dogs metabolize<br />

theobromine much more<br />

slowly than humans. Small<br />

amounts can cause vomiting<br />

and diarrhea; toxic amounts<br />

can induce hyperactivity,<br />

seizures and cardiac arrest,<br />

among other potentially fatal<br />

effects. Theobromine is also<br />

toxic to cats, but cats tend<br />

to turn up their noses to<br />

chocolate and avoid the risk.<br />

Who is the author of<br />

Charlie and the Chocolate<br />

Factory?<br />

A. Kenneth Grahame<br />

B. Lewis Carroll<br />

C. Roald Dahl<br />

D. Charles Dickens<br />

(C) British author Roald Dahl<br />

published Charlie and the<br />

Chocolate Factory in 1964.<br />

Cacao is naturally acidic.<br />

What is the name for cacao<br />

treated with an alkali?<br />

A. Dutched chocolate<br />

B. white chocolate<br />

C. neutral chocolate<br />

D. broma chocolate<br />

(A) “Dutched” refers to the<br />

nationality of the chocolate<br />

maker, Coenraad Johannes<br />

van Houten, who developed<br />

the process to neutralize<br />

the acidity of natural cacao.<br />

Dutched cocoa is milder in<br />

flavor than natural cacao.<br />

Because it is neutralized, it<br />

does not react with baking<br />

soda and must be used in<br />

recipes calling for baking<br />

powder.<br />

Which step in chocolate<br />

processing is most<br />

connected to the desired<br />

glossy finish or sheen?<br />

A. fermentation<br />

B. mixing<br />

C. conching<br />

D. tempering<br />

(D) Tempering is one of<br />

the final steps in chocolate<br />

production. Just before<br />

it is molded, chocolate<br />

undergoes a heating and<br />

cooling process that causes<br />

the processed cocoa butter to<br />

harden into a tight, uniform<br />

crystalline pattern that<br />

provides the sheen.<br />

What word do chocolate<br />

connoisseurs use to refer<br />

to the sound chocolate<br />

makes when broken?<br />

A. crack<br />

B. snap<br />

C. pop<br />

D. bite<br />

(B) The snap reveals much<br />

about the chocolate’s texture.<br />

The amount and quality<br />

of the cocoa butter in the<br />

chocolate, how finely ground<br />

the chocolate particles are<br />

and how well the chocolate<br />

was tempered all affect snap.<br />

Because of their higher milk<br />

and butterfat content, white<br />

and milk chocolate have a<br />

gentler snap than dark or<br />

semisweet chocolate.<br />

Q&A With Chocolate Maker<br />

Alan McClure, Owner Of Patric Chocolate<br />

If you could teach people just one thing about<br />

chocolate, what would it be?<br />

Chocolate is made by only a small number of<br />

companies like us; most companies buy premade<br />

chocolate.<br />

Please finish this thought: “It makes me sad to<br />

see people eat chocolate when …”<br />

When they are eating chocolate that is mostly sugar.<br />

Most mass-produced chocolate fits that definition.<br />

If you could travel back in time, what moment in<br />

chocolate history would you like to see and why?<br />

I would like to see the creation of the conching process<br />

[a step that follows mixing all of the chocolate’s<br />

ingredients and results in each particle of chocolate<br />

becoming coated with cocoa butter], supposedly<br />

invented by accident by R. Lindt.<br />

What is the most peculiar chocolate product<br />

or pairing you’ve tried … and liked?<br />

Our Mocha OMG [a chocolate bar made with espresso<br />

coffee beans] with a semisweet Missouri white wine.<br />

It worked!<br />

About 10 years ago, the chocolate industry saw<br />

a demand for “high cocoa content” chocolate.<br />

Is this still a trend? What other trends are<br />

impacting the chocolate market?<br />

It is still a trend, but most chocolate on the market is<br />

still mostly sugar. — By Anita Neal Harrison<br />

tips for<br />

cooking<br />

with<br />

chocolate<br />

Chocolate comes from the cacao bean, which grows on the Theobroma cacao tree. The beans are ground and then<br />

pressed to extract cacao powder and cacao butter. Chocolate is produced by forming an emulsion of the cacao<br />

butter and powder, to which dairy products such as milk and butter are added. There is no distinct difference<br />

in the grading of chocolate as it pertains to the bean it’s derived from. The quality of chocolate depends on the<br />

blend of beans used and the quality of other ingredients that go into the making of each brand. The process of<br />

melting and cooling chocolate to form beta crystals is called tempering. The tempering process is necessary for<br />

sculpting chocolate and making confections. Never allow water to come in direct contact with chocolate. Water will<br />

break the emulsion and separate the fats from the dry solids, turning your ganache into a gritty, lumpy mass. Don’t<br />

overheat chocolate; it will lose its sheen once it gets too hot. — By dennis clay<br />

54 inside columbia february 2014


is chocolate<br />

health food?<br />

By ren bishop<br />

There is just something about<br />

chocolate that makes it so irresistibly<br />

satisfying. From the first taste<br />

and the instant “Mmm,” your body relaxes,<br />

your eyes close and your taste buds<br />

come alive as cocoa and sugar awaken<br />

your senses. It’s only a few seconds of<br />

bliss … until the next bite.<br />

Excessive consumption of chocolate<br />

is a habit full of negative consequences.<br />

From obesity to an increased risk of diabetes,<br />

the sugary treat can be a contributor.<br />

But there are some positive health<br />

benefits of chocolate because of its ingredients,<br />

according to Dr. William Fay,<br />

a cardiologist at University of Missouri<br />

Health Care and professor of internal<br />

medicine and director of cardiovascular<br />

medicine at the MU School of Medicine.<br />

“Chocolate contains cacao, a natural<br />

element found in the beans of the cacao<br />

tree,” Fay says. “Numerous research<br />

studies have generated suggestions that<br />

eating products of cacao beans produces<br />

beneficial effects on health, particularly<br />

cardiovascular health.”<br />

Like many products made from plants,<br />

chocolate is rich in flavonoids, naturally<br />

occurring antioxidants in the cacao trees<br />

that produce cacao beans. One type of flavonol<br />

that is abundant in chocolate is epicatechin,<br />

which has been shown to have<br />

beneficial effects such as decreasing the<br />

risk of heart attack and stroke, Fay says.<br />

“The beneficial effects of epicatechin<br />

include lowering blood pressure,<br />

improvement of the function of the inner<br />

lining of blood vessels and inhibition<br />

of blood clotting by decreasing the<br />

tendency of blood platelets to stick to<br />

blood vessels and each other,” Fay says,<br />

“plus the improvement of the function<br />

of insulin, which can lower the risk of<br />

developing diabetes.”<br />

Fay points out that research indicates<br />

some types of chocolate provide more<br />

health benefits than others do. Some<br />

studies have suggested that dark chocolate<br />

may be healthier than milk chocolate<br />

or white chocolate. These studies show<br />

that dark chocolate’s higher content of<br />

heart-healthy flavonols makes it a potentially<br />

healthier option, Fay says.<br />

But when it comes to chocolate or any<br />

other indulgence, the doctor’s wisdom<br />

echoes a tried-and-true dietary maxim:<br />

moderation.<br />

“When it comes to eating, I’m a big<br />

believer in ‘eat your fruits and vegetables<br />

every day,’ and ‘everything in moderation,’ ”<br />

Fay says. “When you do eat chocolate, do<br />

so in moderation. Enjoy it! Don’t top the<br />

experience with loads of guilt. However,<br />

with the chocolate, resolve to eat the really<br />

good foods, like fresh fruits and vegetables,<br />

fish, nuts and beans. Bon appétit!”<br />

dr. fay’s healthy chocolate tips<br />

1 2 3 4<br />

Try to eat<br />

more dark<br />

chocolate than<br />

white or milk<br />

chocolate.<br />

Link a<br />

chocolate treat<br />

to another<br />

heart-healthy<br />

activity, such<br />

as a brisk walk.<br />

Limit your<br />

consumption<br />

if you’re<br />

overweight<br />

or have<br />

diabetes.<br />

When you do<br />

eat chocolate,<br />

consume<br />

only in<br />

moderation.<br />

february 2014 inside columbia 55


Nicholas “NicDanger” Rodriguez relentlessly pursues his dream of<br />

becoming a rapper. But does the 23-year-old <strong>Columbia</strong> artist have<br />

what it takes to break into the cutthroat hip-hop industry?<br />

BY JESSICA WALSH<br />

Photos BY L.G. PATTERSON AND COURTESY OF NICHOLAS RODRIGuEZ<br />

56 inside columbia february 2014


Heavy gold bling, women in bikinis, cars that cost more than most<br />

Americans make in a year: all are iconic images in the world of<br />

American hip-hop.<br />

You won’t find these accoutrements in the lifestyle of <strong>Columbia</strong> rapper<br />

NicDanger. Nicholas “NicDanger” Rodriguez is the antithesis of a<br />

high-rolling rapper. The 23-year-old <strong>Columbia</strong> hip-hop artist is on a<br />

mission to break into the music industry, but his dreams don’t swirl<br />

around Maseratis and yachts.<br />

While Lil Wayne raps about being “Mr. Make-It-Rain-on-Them-Hoes,”<br />

Rodriguez’s lyrics criticize those who glorify such ideas. His song “I’m<br />

A Rebel” declares: “You do it for the women, for the drugs, for the<br />

fame / Hip-hop, I do it ’cause I love it, ’cause I live it, and I give love to<br />

above.” Later in the song, he adds: “I’m a rich king, rich in my own way /<br />

You rich only when paid.”<br />

Marco “BlackGrits” Patterson, a producer at Bluehouse Studio in<br />

Jefferson City who has worked with Rodriguez to record some of his<br />

songs, says he respects Rodriguez for writing honest lyrics. “You have<br />

guys who rap and all they talk about is money, and yet that’s not the<br />

lifestyle they live,” Patterson says.<br />

Rodriguez doesn’t rap about getting drunk in the club, either. In fact,<br />

he doesn’t drink or smoke. “I just don’t see the point,” he says.<br />

Instead, his songs deal with subjects he knows well: ambition,<br />

pounding the pavement and proving the doubters wrong. While<br />

Rodriguez is unfailingly friendly, quick to break into a warm smile, his<br />

music reveals the frustration — even bitterness — that goes along with<br />

being an up-and-coming artist.<br />

58 inside columbia february 2014


I<br />

t’s not just Rodriguez’s rhymes that set<br />

him apart from the glam rappers on<br />

the radio. Although he’s still developing<br />

his own sound, his music seems closer<br />

to alternative or underground rap. For<br />

Heezers Palace Studios owner and music<br />

producer Tim Hanson, Rodriguez’s style<br />

calls to mind independent artists such as<br />

Tech N9ne and Hopsin.<br />

“Nic is a really unique artist in that he<br />

doesn’t necessarily fit in the same basket<br />

as every other rapper I work with,” says<br />

Hanson, who’s helped Rodriguez lay<br />

down some studio tracks. “His music is<br />

definitely very raw and very straightforward.<br />

He doesn’t have to put a lot of glitter<br />

on it.”<br />

Rodriguez cites a diverse group of<br />

artists as his musical influences: Buddy<br />

Holly, Immortal Technique, Puddle of<br />

Mudd, Arrested Development, Frankie<br />

Valli, Chaka Khan, Tech N9ne, Michael<br />

Jackson and countless others. In honor<br />

of the rapper’s Latino roots — his father<br />

is from Venezuela — Rodriguez also listens<br />

to bachata and salsa artists such as<br />

legendary Cuban singer Celia Cruz.<br />

Another crucial influence: Rodriguez’s<br />

supportive family, including his parents,<br />

Mary and Miguel Rodriguez, two younger<br />

sisters and an assortment of aunts,<br />

uncles and cousins — many of whom are<br />

also involved in the arts. Although Mary<br />

and Miguel divorced when their son was<br />

young, they’ve always worked together to<br />

put him first.<br />

Mary jokes that she sometimes has<br />

to remind Miguel that she’s the one who<br />

delivered their son into this world, but<br />

the talk takes a serious turn when she<br />

says a lot of families aren’t lucky enough<br />

to include an involved father.<br />

“It kind of shows in Nicholas,” she<br />

says. “I think that helped a lot, in addition<br />

to his own drive and determination.<br />

I guess it was just a good recipe<br />

for success.”<br />

Poetry inspires Rodriguez. The seeds<br />

of his rap career were planted with<br />

fourth-grade poetry assignments at Rock<br />

Bridge Elementary School. Rodriguez<br />

would write in his composition notebook,<br />

and when the teacher said time was up,<br />

he found he wanted to keep going. So he<br />

began writing poetry at home, too, and<br />

that interest in poetry eventually translated<br />

to music.<br />

Many notebooks later, after graduating<br />

from Hickman High School, Rodriguez<br />

took a call center job alongside his mother.<br />

“I looked over at him, and he was sitting<br />

there on the phone writing,” she says<br />

with a laugh.<br />

R<br />

odriguez says his background in<br />

break-dancing — a talent that landed<br />

him in a previous issue of <strong>Inside</strong><br />

<strong>Columbia</strong> — figures into his musical style<br />

as well. “You can dance with your voice,<br />

too,” he says.<br />

And dance he does: Rodriguez uses<br />

what Hanson refers to as “lyrical trickery.”<br />

He ramps up or slows down the<br />

speed of his delivery to fit the content<br />

of each song, and his style can have<br />

an aggressive edge. He selects beats<br />

and writes hooks that feel true to him<br />

instead of just following the latest hiphop<br />

trends.<br />

“He’s not a real commercial guy, and<br />

I don’t think he wants to be,” Hanson<br />

says. “He doesn’t want everybody to like<br />

his music. He doesn’t want people to<br />

dislike him, but he kind of gets a spark<br />

under him when he gets comments on<br />

his videos.”<br />

As Rodriguez puts it: “I stand for being<br />

yourself. Some people might not like<br />

it, some people might not agree, but at<br />

the end of the day, people appreciate it.”<br />

Hanson is quick to point out that<br />

the lack of a commercial sound doesn’t<br />

mean Rodriguez won’t make it in the<br />

music industry. “There are lots of artists<br />

who have been successful, independent,<br />

internally driven,” he says. “You<br />

don’t hear Tech N9ne on the radio. You<br />

don’t hear Krizz Kaliko or Stevie Stone<br />

on Top 40 radio. But their fan base is<br />

so tuned in that they sell records and<br />

they sell out tours and they make a lot<br />

of money.”<br />

And while NicDanger might not sound<br />

like the artists who dominate Top 40 radio<br />

stations, he’s armed with a powerful<br />

weapon: an unimpeachable work ethic.<br />

“It’s like Daniel-san in ‘Karate Kid,’ ”<br />

Hanson says. “He’s going to do the crane<br />

kick until he’s the master of the crane<br />

kick. That’s how Nic approaches being<br />

an artist.”<br />

Indeed, Rodriguez never seems to<br />

rest. He meets up for an interview just<br />

TOP: When he was just a child,<br />

Nicholas Rodriguez told his family<br />

he wanted to become famous.<br />

BOTTOM: Rodriguez’s family members<br />

are his biggest fans.<br />

days after returning from Memphis,<br />

where he shot a music video for “Blast<br />

Away,” a song from his upcoming mixtape<br />

“Poetic & Ignorant.” He’s booked<br />

to perform at The Blue Fugue late that<br />

night, and the next morning he’ll record<br />

some music at Bluehouse Studio. After<br />

that, he’ll head to the set of another music<br />

video. Between fielding questions,<br />

Rodriguez pauses to jot down ideas in<br />

the same notebook that appears in his<br />

“Blast Away” video.<br />

february 2014 inside columbia 59


B<br />

ut it all costs money: recording, video production, traveling.<br />

Rodriguez and his friend Kendale “Kid Kase” Williams,<br />

who does backup vocals for Rodriguez and vice versa, end<br />

up paying out of pocket when they travel for shows. Sometimes<br />

they earn enough to cover their food<br />

expenses, but they still have to shell<br />

out for gas and hotel rooms.<br />

“He’s not afraid to hit the road<br />

and travel with his last penny to try<br />

to get something accomplished,”<br />

Bluehouse producer Patterson says.<br />

“He’s motivated. He’s not a quitter.”<br />

So Rodriguez works at a variety<br />

of odd jobs to support himself as an<br />

artist. He’s written jingles for Super<br />

Sami’s Beauty Supply and the FastCAT<br />

bus system, and he coordinates and<br />

promotes events for Centro Latino,<br />

two poetry groups, local music venues<br />

and, of course, his own shows.<br />

He and Williams canvass <strong>Columbia</strong> on foot to hand out concert<br />

flyers.<br />

“Hand-to-hand combat, that’s what I call it,” Rodriguez says.<br />

Sometimes people refuse the flyers or throw them out right away.<br />

“You’ve got to love it, though, man,” he says. “I love this, even<br />

though it hurts. It’s like a double-edged sword.”<br />

Hanson calls Rodriguez a strong promoter who<br />

will “shake hands and kiss babies, that kind of<br />

thing.” He gives his take on the rapper’s attitude:<br />

“Let it be known I’m the guy who’s out<br />

there holding up the town. You may not<br />

like my music, but you know who I am.”<br />

S<br />

o far, it seems to be working.<br />

NicDanger has opened for<br />

national acts including<br />

Bone Thugs-N-Harmony<br />

and Tech N9ne, and he’s in<br />

talks to open for R&B<br />

singer K. Michelle<br />

this spring. He<br />

has performed<br />

at every<br />

“It’s like Daniel-san in 'Karate Kid,’”<br />

says music producer Tim Hanson.<br />

“He’s going to do the crane kick<br />

until he’s the master of the crane<br />

kick. That’s how Nic approaches<br />

being an artist.”<br />

venue in town except Roxy’s and Jesse Auditorium, where he and<br />

Williams are planning a set in the coming months.<br />

And he’s been getting attention locally for his song “<strong>Columbia</strong><br />

Stand Up.” The music video features cameos by well-known<br />

<strong>Columbia</strong>ns such as Veterans United’s<br />

Sarah Hill, attorney Jennifer Bukowsky,<br />

<strong>Inside</strong> <strong>Columbia</strong> publisher Fred<br />

Parry and Mayor Bob McDavid, who<br />

delivered baby Nicholas at Boone<br />

Hospital back when McDavid was<br />

still a practicing physician. Rodriguez<br />

sprinkles the song with historical<br />

references such as the University<br />

of Missouri’s establishment in 1839<br />

between rapping the hook: “I’m<br />

from the middle of the middle of the<br />

middle of the map / <strong>Columbia</strong>,<br />

Missouri, where you at? / The middle<br />

of the middle of the map / <strong>Columbia</strong>,<br />

Missouri, bring it back.” To make the<br />

video, he had to rap the entire song 130 times in different locations<br />

including City Hall, Douglass Park, Ninth Street and the<br />

Columns on the MU campus.<br />

Rodriguez’s latest music video, “Blast Away,” is his most professional<br />

yet. Between filtered shots of the artist writing and rapping,<br />

the video cuts to the Memphis city lights and a time lapse of<br />

the water under the iconic Hernando de Soto Bridge. The<br />

beautiful footage befits the song Rodriguez says he’s<br />

most proud of, a melancholy, vulnerable track in<br />

which he questions aloud whether the struggle<br />

is worth it. Over the beat from Fabolous<br />

& Pusha T’s “Life Is So Exciting,”<br />

Rodriguez raps: “Nobody with<br />

me on my mission … Pass me<br />

like they never knew me /<br />

So when I make it there /<br />

I’ll make a toast to myself<br />

/ ’Cause I tried<br />

the hardest, worked<br />

the hardest.” His<br />

rhymes are<br />

bookended<br />

by a sad,


mixtape review:<br />

“dangers coming”<br />

by NicDanger<br />

NicDanger and Kid Kase perform an opening set for<br />

Bone Thugs-N-Harmony’s show at The Blue Note. The<br />

<strong>Columbia</strong> rappers cite Cleveland-based Bone Thugs-N-<br />

Harmony as one of their musical influences.<br />

smooth chorus sung by Danny Sea: “Should I go or should I<br />

stay? I just want to blast away, blast away.”<br />

Patterson sees promise in Rodriguez’s material. “Otherwise, I<br />

wouldn’t be trying to work with him,” he says.<br />

I<br />

n an industry saturated with star-struck wannabes, will<br />

Rodriguez find success?<br />

Perhaps that depends on how one defines “success.” Rodriguez<br />

has a modest definition: “A car, a paid-off house and being able<br />

to eat,” he says. “To make the music I love and inspire people.”<br />

His loftiest wish is to open a performing arts center with<br />

Williams for the children of <strong>Columbia</strong>. When Rodriguez was<br />

growing up, he says his teachers weren’t supportive of his artistic<br />

pursuits. “They told me my music was silly, told me to get a real<br />

job,” he says. He and Williams want to establish a place where<br />

children’s creativity is encouraged, not stifled.<br />

And he will leave the Champagne dreams to other rappers. “I<br />

don’t need to be too flashy,” he says.<br />

Yet another refreshing departure from the Kanyes and Lil<br />

Waynes of the world.<br />

Nicholas “NicDanger” Rodriguez’s mixtape “Dangers<br />

Coming” is a collection of scrappy songs that practically<br />

dare naysayers to bet against the young artist. Featuring<br />

original lyrics over a mix of both sampled and original<br />

beats, the tracks center on themes of personal pride,<br />

self-reliance, contempt for hip-hop fat cats who focus<br />

on money and drugs, and — perhaps most frequently —<br />

giving the middle finger to the haters.<br />

Slightly ominous sounding, “Steal the Show” serves<br />

as an introduction to the rapper. His hook is direct:<br />

“NicDanger came to steal the show / They didn’t even<br />

know.” But it’s juxtaposed against some clever lyrics,<br />

such as: “Got big dreams but I’m makin’ little dough …<br />

Laugh at myself ’cause I make my own jokes / Make my<br />

own money ’cause I make my own quotes.”<br />

More laid-back is “Get on My Level,” featuring a<br />

minimalist background track dominated by the sounds of<br />

electric drums. The overall effect is straightforward and<br />

slower-paced, two adjectives often used to describe the<br />

Midwest itself — unsurprising, maybe, given that Rodriguez<br />

was born and raised in <strong>Columbia</strong>. His lyrics even include<br />

a shout-out to the Show-Me State.<br />

“You Oughta Know” samples Billy Joel’s “Movin’ Out”<br />

and a song by The Diplomats, also titled “You Oughta<br />

Know.” Rodriguez’s former girlfriend Alicia “Aleesia”<br />

Smith — who auditioned for “American Idol” last year<br />

— sings the original Joel hook: “You should never argue<br />

with a crazy mi-mi-mi-mi-mi-mind / You oughta know<br />

by now.” After listening to this track, it’ll be stuck in your<br />

head for the rest of the day.<br />

Although some of the songs on “Dangers Coming” rely<br />

on other artists’ beats, Rodriguez’s personal lyrics give<br />

listeners a glimpse into the life of a local young man with<br />

big-city dreams.<br />

“Dangers Coming” can be streamed or<br />

downloaded for free through Rodriguez’s<br />

website, www.nicdanger-music.com.<br />

Photos this page courtesy of Michael Lam. Right: Nicholas<br />

“NicDanger” Rodriguez (left) and Kendale “Kid Kase” Williams.


f i n d i n g<br />

t r u t h<br />

The True Life Fund<br />

supports the lives<br />

behind the lens.<br />

B y M o r g a n M c C a r t y<br />

e v e n t p h o t o s C o u r t e s y<br />

o f T r u e / F a l s e F i l m<br />

F e s t T r u e L i f e F u n d<br />

62 inside columbia february 2014


Have you ever watched a movie and been so<br />

affected by its characters that you wish you<br />

could reach through the screen and help them?<br />

One local charity, True Life Fund, does just this.<br />

Operating as a branch of <strong>Columbia</strong>’s annual<br />

True/False Film Fest with the sponsorship of<br />

The Crossing church, True Life awards funding<br />

to the subjects of a selected film from that year’s<br />

festival. “True/False started the fund in order<br />

to give back to the subjects who lend their<br />

stories to the documentaries at the heart of our festival,” says<br />

Paul Sturtz, co-founder and co-director of True/False Film Fest.<br />

While part of the magic that is T/F plays on the ambiguity<br />

that exists between what is true and false in cinema, the<br />

fund is a direct magnifier of the truth that some films reveal.<br />

Ragtag Cinema’s board of directors facilitates fundraising, and<br />

The Crossing raises additional<br />

funds. The London-based Bertha<br />

Foundation, whose mission is to<br />

affect positive change in the world<br />

through the combined efforts of<br />

activist lawyers, storytellers and<br />

social entrepreneurs, has pledged to<br />

match up to $15,000 of the money<br />

raised by the True Life Fund.<br />

The public may also make<br />

donations from the time the<br />

recipient film is announced in mid-<br />

January until March 31. The fund<br />

collects contributions throughout<br />

this period, but especially during<br />

T/F weekend (Feb. 27–March 2).<br />

Additionally, proceeds from the<br />

annual True Life Run benefit the<br />

fund. The run takes place early<br />

Saturday morning of T/F weekend<br />

(March 1); runners travel a route<br />

through downtown <strong>Columbia</strong>, with<br />

fun surprises along the way.<br />

Over the past seven years,<br />

True Life has awarded more than<br />

$100,000 to journalists, antibullying<br />

and anti-violence advocates,<br />

children in need of school supplies,<br />

mentors to young girls recovering<br />

from sexual exploitation, and other<br />

recipients to advance their causes<br />

and support their missions.<br />

“It’s important to give back to<br />

these subjects who give their lives to<br />

these films,” Sturtz says. “The fund<br />

recognizes that these characters give<br />

a lot of themselves and expose themselves<br />

to a lot of scrutiny by collaborating<br />

with filmmakers. We want to<br />

reward those brave souls.”<br />

The process of selecting a film to<br />

support is relatively informal, Sturtz<br />

says. T/F shows a carefully curated<br />

selection of 40 of the best films of<br />

the year. “During that process, our<br />

curating team — made up of David<br />

Wilson, Chris Boeckmann and myself<br />

— identifies films with sympathetic<br />

protagonists who would inspire an<br />

audience to help support their lives<br />

and their missions,” he says.<br />

Once the team chooses the film,<br />

Wilson and Sturtz announce it<br />

while attending the Sundance Film<br />

Festival in January, and then begin<br />

outreach efforts. Over the course<br />

of T/F weekend (typically the last<br />

weekend of February), contributions<br />

are collected and the film’s director<br />

and subjects visit local schools and<br />

The Crossing to host talks. True Life<br />

disperses funds in May.<br />

The Crossing became a sponsor<br />

of the fund in 2008. The church covers<br />

all of the expenses of T/F screening<br />

of the selected film and the cost<br />

to bring those who made the film<br />

and/or the subjects of the film to<br />

Left: Kelby Johnson and Alex Libby from “Bully.” Middle: The Crossing pastor Dave Cover (left) offers an introduction. Right:<br />

Eddie Bocanegra, Cobe Williams and Ameena Matthews of the 2011 True Life Fund film, “The Interrupters,” address the<br />

audience with T/F co-founder and co-director David Wilson. Left and middle photos by Scott Patrick Myers; right photo courtesy of True/False Film Fest<br />

64 inside columbia february 2014


<strong>Columbia</strong> for the festival weekend.<br />

The Crossing also publicizes and<br />

promotes the recipient film, the fund<br />

and the film festival.<br />

As a church community, The<br />

Crossing also raises additional funds<br />

for the filmmaker, subjects and in<br />

the case of last year’s fundraiser, the<br />

cause of the recipient’s choosing.<br />

“In my mind, where the money<br />

goes specifically year-to-year is<br />

important, but it’s less important<br />

than the effort of the film festival<br />

and our community to find common<br />

ground about something and care<br />

about something together in a way<br />

that unites us,” says the Rev. Dave<br />

Cover, senior teaching pastor and<br />

one of the co-founding pastors of<br />

The Crossing. “What I love about the<br />

True Life Fund film and fund is that<br />

it provides a time and a place for us<br />

to discuss and do something about a<br />

cause or issue that we all care about<br />

— that unites us.”<br />

The church had originally approached<br />

T/F about becoming a general<br />

sponsor when Wilson suggested<br />

they sponsor the True Life Fund.<br />

“It would be a more practical way<br />

for us to sponsor the film festival,<br />

which is so good for <strong>Columbia</strong> as a<br />

community that cares about the arts<br />

and cares about important issues,”<br />

Cover says. “But, it also allows us to<br />

support something that even better<br />

matches our particular values as a<br />

church community.”<br />

Sturtz says candidates for the<br />

True Life Fund must meet certain<br />

criteria:<br />

l The film must exhibit a high level<br />

of craft.<br />

l The film must have a sympathetic,<br />

admirable and charismatic<br />

central subject.<br />

l The film must offer good outreach<br />

possibilities.<br />

l The filmmaker must appear<br />

cooperative.<br />

Ty’s Legacy<br />

The 2012 True Life Fund recipient<br />

was “Bully” — a 2011 film that<br />

exposed a raw psychological<br />

reality and the families that deal<br />

with it on a daily basis. With the<br />

help of a matching grant from the<br />

Bertha Foundation, True Life Fund<br />

distributed $30,000 to the five<br />

families featured in Lee Hirsch’s<br />

“Bully.” Sturtz says True Life Fund<br />

selected the film because it is an<br />

“extraordinarily moving story” with<br />

subjects who are brave enough to<br />

expose themselves to the world<br />

through the film.<br />

Directed by Lee Hirsch, “Bully”<br />

profiles five families who face bullying<br />

in their schools and hometowns.<br />

The film exposes the tragedy and triumph<br />

that arises from bullying, asking<br />

the viewer to consider the impact<br />

of bullying on society and the present<br />

work being done to eradicate it.<br />

One of the film’s subjects, Ty<br />

Smalley, was 11 years old when he<br />

committed suicide in his bedroom<br />

after enduring bullying by a<br />

classmate. His parents, Kirk and<br />

Laura Smalley, have since founded<br />

a nonprofit anti-bullying movement<br />

called Stand for the Silent, and<br />

commit their time speaking at<br />

schools, churches and community<br />

groups about Ty, their experience<br />

as parents dealing with a victim of<br />

bullying, and their hopes and advice<br />

for the future.<br />

“We’re strictly donation-based,”<br />

says Kirk Smalley. “We don’t charge<br />

a fee from the schools. If some of<br />

them can cover travel expenses,<br />

that’s great, but we always manage to<br />

find a way to get there.”<br />

When the True Life money<br />

reached the Smalleys, they had so<br />

many schools asking them to visit<br />

that they thought it would be impossible<br />

to reach them all. “The fund<br />

helped provide us the ability to travel<br />

to 50 or 60 schools on just that<br />

funding alone,” Smalley says. “That<br />

funding was so critical at that period<br />

to help us keep going, and also get us<br />

started on other stuff like putting together<br />

toolkits for schools to be able<br />

to start their own chapter of Stand<br />

for the Silent.”<br />

In nearly two years, the couple<br />

has visited more than 800 schools<br />

and spoken to more than 783,000<br />

children. Stand for the Silent has<br />

more than 500 chapters around the<br />

t r u e l i f e f u n d<br />

f i l m s & r e c i p i e n t s<br />

2013: “Which Way Is the Front Line<br />

From Here? The Life and Times of<br />

Tim Hetherington” (2012), directed<br />

by Sebastian Junger. Funds dispersed<br />

to Reporters Instructed in Saving<br />

Colleagues (RISC) and the Milton<br />

Margai School for the Blind.<br />

www.hbo.com/documentaries/<br />

which-way-is-the-frontline-fromhere-the-life-and-times-of-timheatherington<br />

www.risctraining.org<br />

www.miltonmargaischool.org<br />

2012: “Bully” (2011), directed by<br />

Lee Hirsch. Funds went to the five<br />

families featured in the film.<br />

www.thebullyproject.com<br />

www.standforthesilent.org<br />

2011: “The Interrupters” (2010),<br />

directed by Steve James. Funds<br />

awarded to the three individuals,<br />

known as “violence interrupters”<br />

in Chicago, who were featured in<br />

the film, as well as the Kansas Citybased<br />

anti-violence group Cease Fire<br />

(now known as Cure Violence).<br />

www.interrupters.kartemquin.com<br />

www.cureviolence.org<br />

2010: “Enemies of the People”<br />

(2009), directed by Thet Sambath<br />

and Rob Lemkin. Funds went to<br />

Sambath to further his efforts.<br />

www.enemiesofthepeoplemovie.com<br />

2009: “Burma VJ” (2008), directed<br />

by Anders Østergaard. Funds given<br />

to depicted journalists for vital<br />

equipment.<br />

www.hbo.com/documentaries/<br />

burma-vj-reporting-from-a-closedcountry<br />

2009: “Very Young Girls” (2008),<br />

directed by David Schisgall. Funds<br />

benefited Girls Educational &<br />

Mentoring Service (GEMS).<br />

www.gems-girls.org<br />

2007: “We Are Together” (2006),<br />

directed by Paul Taylor and produced<br />

by Teddy Leifer. Funds benefited<br />

Children of Agape singing choir of<br />

South Africa<br />

www.hbo.com/documentaries/<br />

we-are-together-the-children-ofagape-choir<br />

february 2014 inside columbia 65


Audience members rise to their<br />

feet in a standing ovation during the<br />

2013 True/False screening of “Which<br />

Way Is the Front Line From Here? The<br />

Life and Times of Tim Hetherington.”<br />

Photo by Taylor Glascock<br />

world. The process continues to be a<br />

struggle for the Smalleys.<br />

“We’ve done this pretty much all<br />

on our own, with a little bit of help<br />

from people like the True Life Fund,”<br />

Smalley says. “We don’t charge anything<br />

to go to schools and a lot of<br />

time there’s not much money and<br />

they don’t even cover travel, so it<br />

takes what True Life Fund has done<br />

for us for us to be able to continue.”<br />

Hirsch contacted the Smalleys<br />

two days after the death of their son.<br />

He explained the film he was working<br />

on and asked if they would like<br />

to be part of it. The couple accepted,<br />

knowing they had to spread awareness<br />

of the psychological abuse that<br />

had led to their son’s death.<br />

“The True Life Fund film and fund<br />

[provides] a time and a place for<br />

us to discuss and do something<br />

about a cause or issue that we<br />

all care about — that unites us.”<br />

“The day after it had happened,<br />

Laura and I just knew that we had<br />

to make a difference for some other<br />

families and kids and let them know<br />

they didn’t have to live the same<br />

way,” Smalley says.<br />

And so, Hirsch came to the town<br />

of Perkins, Okla., filmed parts of Ty’s<br />

funeral and revealed what the aftermath<br />

of bullying looks like. Viewers<br />

met the humble and caring Kirk and<br />

Laura; Hirsch’s narrative reveals Ty’s<br />

personality through his 10-year-old<br />

best friend, Trey.<br />

“Lee was very unobtrusive; you<br />

really didn’t even know he was<br />

there,” Smalley says. “He did a wonderful<br />

job, I think. His film started a<br />

lot of conversations and it’s brought<br />

a lot of attention to the problems<br />

that these kids are facing in schools<br />

and we’re proud to be a part of that.”<br />

66 inside columbia february 2014<br />

— the Rev. Dave cover<br />

Images Of War<br />

Over the course of the last weekend<br />

in February, the True/False Film<br />

Fest shows 40 films, and the world<br />

appears a bit bigger to festivalgoers<br />

than it does in everyday life.<br />

“The fund is a good reminder of<br />

the real people who are the foundation<br />

of our festival’s appeal,” Sturtz<br />

says. “We use True Life Fund to<br />

amplify our community’s connection<br />

with the festival and the world.”<br />

Last year, the True Life Fund<br />

raised $36,760. The fund donated<br />

$20,000 to Reporters Instructed in<br />

Saving Colleagues — an organization<br />

founded by Sebastian Junger, the<br />

director of the 2012 T/F film “Which<br />

Way is the Front Line From Here? The<br />

Life and Times of Tim Hetherington.”<br />

Junger’s film is a directorial salute to<br />

Tim Hetherington, Junger’s colleague<br />

and co-director of the Oscar-winning<br />

documentary and previous T/F film,<br />

“Restrepo.” The remainder of the<br />

funds raised was given to The Milton<br />

Margai School for the Blind —<br />

a school for blind children in Sierra<br />

Leone that held a significant place in<br />

Hetherington’s heart and life story.<br />

The Bertha Foundation provided<br />

matching funds for the second year<br />

in a row.<br />

On April 20, 2011, Hetherington<br />

was hit by shrapnel from a mortar<br />

blast in Misrata, Libya, and bled<br />

out on the way to the hospital.<br />

Junger founded RISC in response<br />

to Hetherington’s death with the<br />

mission of promoting the safety<br />

of freelance journalists in combat<br />

zones by training journalists to<br />

treat life-threatening injuries on<br />

the battlefield. The True Life Fund<br />

earmarked funds to provide training<br />

to journalists free of charge.<br />

Sturtz says True Life selected<br />

the documentary that traces<br />

Hetherington’s career as a journalist<br />

because of the filmmaker’s<br />

courageous and principled life story,<br />

Junger’s determined conception of<br />

RISC and the quality with which the<br />

film was made.


Left: Participants of the annual True Life Fund Run brave the cold to raise money. Right: Cast members of “The Interrupters” cheer on<br />

runners during the 2011 run. Left photo by Rosario Chico Vietti; right photo courtesy of True/False Film Fest<br />

“I found out and realized after he<br />

died that his death was possibly preventable,”<br />

Junger says. “He died from<br />

loss of blood and none of the journalists<br />

around him had received any<br />

medical training, so they didn’t know<br />

what to do. He had a very dangerous<br />

wound, but there are things you<br />

can do about it and no one did those<br />

things because they didn’t know how.”<br />

Junger founded RISC to educate<br />

experienced freelance war reporters<br />

about combat medicine. “We provide<br />

lodging, the course and a combat<br />

medical kit to each graduate,”<br />

Junger says. “They just have to get<br />

to London or New York or wherever<br />

we are to attend.”<br />

The film brings to light a number<br />

of otherwise silent facts, including<br />

the obvious but often forgotten<br />

notion that the images of war that<br />

populate our visual landscape are<br />

the work of courageous individuals<br />

who put themselves at risk.<br />

“Freelancers do probably 80<br />

or 90 percent of frontline reporting<br />

and are the most underserved,<br />

underorganized, undersupported<br />

population of the news industry,”<br />

Junger says.<br />

“It’s one of the projects we’re<br />

most proud of,” Sturtz says. “When a<br />

small community like ours can write<br />

a check for $30,000 to the subject<br />

of a film, it can make their lives better<br />

and sometimes easier. And that’s<br />

a great feeling.”<br />

The Murderous Truth<br />

In 2010, the fund sent $10,000 to<br />

help fund “Enemies of the People,”<br />

the efforts of co-directors Thet<br />

Sambath and Rob Lemkin to interview<br />

former members of the Khmer<br />

Rouge in Cambodia. The film examines<br />

“the previously unspoken reality<br />

of the killing fields of Cambodia and<br />

its impact on victims and perpetrators<br />

alike,” Lemkin says.<br />

“Enemies of the People” is<br />

about Cambodian journalist Thet<br />

Sambath and his desire to uncover<br />

the truth about the mass killings<br />

that occurred in Cambodia from<br />

1975 to 1979, when Cambodia’s<br />

Communist Khmer Rouge<br />

government executed nearly a<br />

quarter of Cambodia’s population.<br />

For more than a decade, Sambath’s<br />

effort was a lonely one, Lemkin<br />

says, and one taken at great risk.<br />

“The True Life Fund was a<br />

unique acknowledgment of that<br />

effort,” Lemkin says. “He used the<br />

money to continue researching the<br />

history of the Khmer Rouge and to<br />

continue his farm in Cambodia —<br />

which he uses to sustain his livelihood<br />

and that of his family. I think<br />

it was essential income at a very difficult<br />

time for him.”<br />

The fund gives each film something<br />

else: exposure. “For both of us,<br />

the great thing about True/False was<br />

showing the film to school pupils<br />

and discussing the ideas with them,”<br />

Lemkin says. “They were some of<br />

the best discussions we had anywhere<br />

in the world.”<br />

H o w T o D o n a t e<br />

True Life Fund accepts donations<br />

via check or online.<br />

Send checks payable to:<br />

True Life Fund, c/o True/False Film Fest<br />

5 S. Ninth St.<br />

<strong>Columbia</strong>, MO 65203<br />

To contribute online, visit www.truefalse.org.<br />

february 2014 inside columbia 67


flavor<br />

Chef’s<br />

recipes &<br />

reviews<br />

Secrets 70<br />

Cooking With Brook 72<br />

mixology 104<br />

dining out 106<br />

pass the pistachios<br />

The versatile pistachio is one of the most adaptable nuts<br />

for culinary uses and a personal favorite of many chefs.<br />

The subtle, sublime flavor translates beautifully into<br />

savory and sweet cooking applications. The pistachio<br />

tree, a member of the cashew family, grows well in dry,<br />

saline-rich soils found in the deserts of Southeast Asia<br />

and the western United States. The seed, which requires<br />

constant sunlight during the day to ripen properly, can<br />

be eaten raw or roasted. — dennis clay<br />

photo by l.g. patterson<br />

february 2014 inside columbia 69


chef’s secrets l by dennis clay<br />

Mmm, Mistake<br />

A kitchen disaster can lead to sweet desserts.<br />

This recipe is an interpretation of the<br />

classic tarte au chocolat, or French<br />

chocolate tart. Unlike its American<br />

cousin, the chocolate cream pie, there<br />

is no baking involved except for the<br />

crust, making this a relatively easy<br />

recipe to complete.<br />

The filling is essentially chocolate ganache<br />

— or chocolate that has been tempered and<br />

mixed with brandy and butter to form a silky<br />

smooth texture.<br />

I came up with the crust out of necessity one<br />

day, having ruined a chocolate cake for a private<br />

party. I had no more graham crackers to make<br />

the chocolate cheesecake again. I did, however,<br />

have some oatmeal and cranberry cookies baked<br />

and I treated them like a graham cracker crust<br />

by crumbling them, mixing in some clarified<br />

butter, pressing into a pan and then baking the<br />

crust to reset the cookie. My mistake gave me<br />

a much tastier, more interesting and flavorappropriate<br />

contrast for the cheesecake. The<br />

pistachios in this tart are a perfect textural<br />

variance to the buttery chocolate.<br />

This recipe should make a few more cookies<br />

than you will need for a single crust. Reserve<br />

the extra cookies after they are baked or freeze<br />

one-fourth of the dough for a later use.<br />

dennis clay is the executive<br />

chef at <strong>Inside</strong> <strong>Columbia</strong>’s Culinary<br />

Adventures. Learn more about<br />

Chef Clay and upcoming Culinary<br />

Adventures classes at www.<br />

CoMoCulinaryAdventures.com.<br />

70 inside columbia february 2014 photos by l.g. patterson


pistachio-chocolate<br />

tart with cranberry<br />

oatmeal crust<br />

Crust<br />

⅔ cup butter, softened<br />

⅔ cup packed brown sugar<br />

2 large eggs<br />

1½ cups old-fashioned oats<br />

1½ cups flour<br />

1 teaspoon baking soda<br />

½ teaspoon salt<br />

5-ounce package of sweetened, dried<br />

cranberries (such as Craisins)<br />

½ cup clarified butter (melted, unsalted butter<br />

that has been skimmed and strained)<br />

Preheat oven to 350 degrees. In a mixer,<br />

beat the butter and sugar until creamy. Add<br />

eggs and incorporate thoroughly.<br />

In a separate bowl, blend the oats, flour,<br />

baking soda and salt, and then add the dry<br />

mix to the wet mix. Combine thoroughly.<br />

Add the cranberries and mix until evenly<br />

dispersed.<br />

Drop heaping tablespoons of cookie<br />

dough onto a parchment-lined sheet pan,<br />

spaced 2 inches apart. Depending on the<br />

size of the scoop, you should have 12 to<br />

14 cookies. Bake the cookies for 12 to 16<br />

minutes or until they are golden brown.<br />

Cookies are done when a toothpick is<br />

inserted and comes out clean. Cool<br />

completely.<br />

Crumble 9 cooled cookies into a<br />

bowl until the crumbs reach a dry sand<br />

consistency. A few chunks are OK. Add the<br />

clarified butter and mix well.<br />

Using a springform pan, press the crust<br />

dough into the bottom of the pan to make<br />

a ½-inch layer on the bottom and a 1-inch<br />

lip up the sides of the pan. Bake the crust<br />

for 12 to 16 minutes or until the surface<br />

is golden brown. Test for doneness by<br />

inserting a toothpick. Remove from the<br />

oven and let the crust cool before filling it.<br />

Filling<br />

3 cups semisweet chocolate chips<br />

¾ cup heavy cream<br />

½ pound butter (2 sticks), cubed and chilled<br />

2 tablespoons brandy<br />

¼ teaspoon salt<br />

2 cups ground pistachios<br />

Over a double boiler on very low heat, melt<br />

the chocolate with the cream, brandy and<br />

salt. Don’t overmix! Remove the chocolate<br />

mixture from the heat, add butter<br />

cubes and mix until the butter is fully<br />

incorporated. Add pistachios and stir again.<br />

Pour the filling over the crust in the<br />

springform pan and cool for 24 hours<br />

before unmolding, slicing and serving.<br />

february 2014 inside columbia 71


flavor<br />

cooking with brook l by food editor brook harlan<br />

Truffle Versus Truffle<br />

Which indulgent treat wins your heart?<br />

Truffles or truffles? There is a<br />

difference. Many people have no<br />

idea what a truffle is. Every time<br />

they hear truffle, they think of a<br />

chocolate truffle or of the truffle<br />

shape. Actually, truffles can be<br />

grouped into three categories.<br />

Truffle: a fungus tuber; some varieties<br />

can sell for more than $3,000 a pound<br />

(pictured above, at left)<br />

Chocolate truffle: a sweet chocolate<br />

sphere that is rolled in different<br />

coatings (pictured above, at right)<br />

Truffle shape: a moldable food such<br />

as goat cheese or another mixture<br />

formed into the spherical shape<br />

72 inside columbia february 2014<br />

ganache<br />

➻ There are three types of ganache<br />

(chocolate sauce made with cream):<br />

pouring, Parisienne and truffle. All three<br />

types are easy to make: boil cream,<br />

pour over chocolate and sugar mixture,<br />

and then stir. Pouring ganache is one<br />

part chocolate and two parts cream,<br />

and works best with plated desserts.<br />

Parisienne ganache is one part chocolate<br />

and one part cream; it is thicker and<br />

works well for glazing cakes and cookies.<br />

Parisienne ganache is thick enough to<br />

spread; when warm, it leaves a very<br />

smooth finish.<br />

Truffle ganache is two parts<br />

chocolate and one part cream. This<br />

ganache is extremely thick and cools into<br />

a moldable chocolate for making truffles.<br />

Although it has nothing to do with an<br />

actual truffle, the ganache gets its name<br />

from the resemblance it has to the tuber<br />

fungus, the truffle.<br />

Describing ganache as simply<br />

chocolate and cream mixed together is an<br />

oversimplification. The type of sugar in<br />

the chocolate you choose, as well as your<br />

preference, will determine how much<br />

additional sugar you will need. The type<br />

of sugar you choose can help you build<br />

your flavor profile. Then you can start<br />

adding other flavors: spices, cinnamon,<br />

nutmeg, liquors (the higher the proof,<br />

the less you want to add) — the sky is<br />

the limit. There are no raw ingredients<br />

such as eggs in the ganache that would<br />

prevent you from tasting it. Add a little<br />

of the flavor you want and taste, then add<br />

some more if needed.<br />

photos by l.g. patterson


february 2014 inside columbia 73


European<br />

Black<br />

Truffle<br />

Pistachio<br />

Truffle<br />

Cinnamon<br />

Truffle<br />

Cocoa<br />

Truffle<br />

chocolate truffle coating<br />

➻ The coating can be made from just<br />

about anything that can be ground and<br />

stuck to softened chocolate. Most things<br />

are fairly easy to adapt to coating:<br />

nuts, coco nibs, coconut shreds, candy,<br />

cookies — grind with a food processor<br />

or chop by hand. Cookie sprinkles can<br />

be used as is.<br />

brook harlan is a graduate of the Culinary Institute of America in Hyde Park, N.Y.<br />

He is a culinary arts instructor at the <strong>Columbia</strong> Area Career Center.<br />

If you want a hard crunch like a candy<br />

bar but don’t want to temper the chocolate,<br />

almond bark is an easy way to coat the outside.<br />

Different powders are also popular. I have tried<br />

raw powered cocoa on its own, but it is not<br />

good. Mix it with some powdered sugar to cut<br />

the harshness; the same goes for nutmeg and<br />

cinnamon.<br />

chocolate truffles<br />

12 ounces semisweet<br />

chocolate chips<br />

1 to 4 tablespoons sugar<br />

as desired<br />

1 to 2 ounces liquor, such<br />

as Irish cream, Kahlua,<br />

brandy (optional)<br />

6 ounces heavy cream<br />

Coatings as desired<br />

Mix the chocolate, sugar<br />

and liquor (if desired)<br />

together in a tall, narrow<br />

container; place a hand<br />

blender into the ingredients.<br />

In a small saucepan, bring<br />

the cream to a simmer,<br />

watching carefully so it<br />

doesn’t boil over.<br />

As soon as the cream<br />

begins to boil, pour it over<br />

the chocolate chips and<br />

other ingredients. Carefully<br />

blend until smooth. If the<br />

ingredients do not blend<br />

smooth, you may need to<br />

heat the mixture slowly in<br />

a water bath. Be careful<br />

that the water only touches<br />

the container and not the<br />

ganache.<br />

When the mixture is<br />

smooth, remove the hand<br />

blender and chill the<br />

ganache for at least 3 or 4<br />

hours, preferably overnight.<br />

Using a spoon or mini ice<br />

cream scoop, form the<br />

ganache into spheres. Roll<br />

the truffles in the desired<br />

coating; chill for at least 1<br />

hour or up to 5 or 6 days.<br />

If you do not have a<br />

hand blender, a bowl and a<br />

whisk will work as well. You<br />

may need a water bath to<br />

make the ganache become<br />

smooth.<br />

74 inside columbia february 2014


February 2014<br />

www.machens.com<br />

The All-New 2014<br />

MAZDA3<br />

CONNECTED WITH THE ROAD<br />

Prius v Expands Its<br />

Hybrid Family<br />

Page M15<br />

Volkswagon Touareg X<br />

Celebrates 10<br />

Years Of Luxury<br />

Page M17


special advertising supplement<br />

A Word With Gary<br />

February 2014<br />

Visit a Joe Machens<br />

Dealership<br />

Located in <strong>Columbia</strong><br />

s Joe Machens Ford Lincoln<br />

Main Showroom<br />

1911 W. Worley St.<br />

800-745-4454<br />

Truck Center<br />

600 Bernadette Drive<br />

800-745-4454<br />

Joe Machens Pre-owned Supercenter<br />

900 Bernadette Drive<br />

573-445-4149<br />

Machens Vandiver<br />

416 Vandiver Drive<br />

888-261-5510<br />

s Joe Machens Toyota Scion<br />

1180 Vandiver Drive<br />

866-519-4450<br />

s Joe Machens BMW<br />

1510 I-70 Drive S.W.<br />

877-269-2660<br />

s Joe Machens<br />

Automotive Group<br />

Fiat, Mazda and Mitsubishi<br />

500 Vandiver Drive<br />

866-907-0339<br />

s Joe Machens<br />

1710 I-70 Drive S.W.<br />

855-774-7040<br />

s Joe Machens Nissan<br />

201 Nebraska Ave.<br />

877-305-1660<br />

Joe Machens Nissan Pre-owned Center<br />

1717 N. Providence Road<br />

573-446-5010<br />

s Joe Machens Hyundai<br />

1300 Vandiver Drive<br />

800-473-6343<br />

s Joe Machens Volkswagen<br />

1200 Vandiver Drive<br />

855-301-6700<br />

s Joe Machens Chrysler<br />

Dodge Jeep Ram<br />

1310 Vandiver Drive<br />

866-242-5884<br />

s Machens Auto Outlet<br />

700 Vandiver Drive<br />

573-442-0700<br />

Located in Jefferson City<br />

s Joe Machens Capital City<br />

Ford Lincoln<br />

807 Southwest Blvd.<br />

800-234-4953<br />

I<br />

t marks the end, and a beginning:<br />

February — the finale of another<br />

mid-Missouri winter, and soon, the<br />

arrival of spring warmth and all of<br />

the fun that season brings us. Before you<br />

know it, we’ll be putting away the snow<br />

shovels and getting the mowers ready. I’m<br />

ready to see some baseballs flying around!<br />

February is a month full of special<br />

occasions. Lincoln’s birthday is the 12th,<br />

followed by Valentine’s Day on Friday<br />

the 14th. A great gift from Cupid would<br />

be an all-new 2014 Mazda3, our cover<br />

feature. Never before has a car in this<br />

class delivered so much, so well. Loaded<br />

with technology and a ton of fun — plus<br />

40 mpg — your special valentine will<br />

absolutely love it.<br />

We observe Presidents Day on Feb.<br />

17, and Washington’s birthday follows<br />

on Feb. 22. At the end of the month, be<br />

sure to attend the True/False Film Festival<br />

downtown. Joe Machens Dealerships is<br />

pleased to again sponsor this four-day<br />

fun event, which has garnered worldwide<br />

Gary Drewing<br />

President<br />

Joe Machens Dealerships<br />

Winter’s Grand Goodbye<br />

recognition. The festival kicks off on<br />

Thursday, Feb. 27.<br />

Since 1963, February has been<br />

Heart Month. I encourage you to join<br />

us in supporting the American Heart<br />

Association, as it battles the No. 1 cause<br />

of death in the United States. It is really<br />

a great organization, and together we can<br />

help do wonders.<br />

One more reason to enjoy February?<br />

It is Truck Month at Joe Machens Ford<br />

Lincoln and Joe Machens Capital City<br />

Ford Lincoln! The Ford F-Series has been<br />

America’s best-selling truck for 37 years<br />

in a row. All month long, you will receive<br />

extraordinary discounts on the state’s<br />

largest selection of F-150 and Super Duty<br />

trucks. Stop by and see why so many<br />

people choose Ford F-Series.<br />

Get out and have some fun in winter’s<br />

last days. Great times are just around the<br />

corner. And as always, I hope you enjoy<br />

this month’s issue of Machens Advantage.<br />

Feel free to let me know your thoughts.<br />

My door is always open.<br />

www.Machens.com<br />

Machens Advantage s M3


special advertising supplement<br />

Meet Our Team<br />

Eric George<br />

Finance Manager<br />

Joe Machens Nissan<br />

How long have you worked for the Joe Machens Dealerships?<br />

I’ve been with the organization a little more than two years.<br />

What brought you to <strong>Columbia</strong>? A former co-worker of mine at a<br />

dealership in Wichita, Kan., told me about Joe Machens. I came to<br />

<strong>Columbia</strong>, and the rest is history.<br />

What do you like to do for fun? I like to listen to music. I also love the<br />

water, so the lake is awesome. And I enjoy traveling, playing chess and<br />

going to the casino occasionally.<br />

Accomplishment you are most proud of: I am most proud of my<br />

upward level of success in the car business. I have remained consistent<br />

in that success, in spite of a disadvantaged beginning years ago. I have<br />

accomplished this without compromising my personal integrity. I<br />

attribute my success mostly to my father, and I am very grateful for that.<br />

You’d never guess that … when I was 19 years old, I took my overtime<br />

check from Christmas and bought a one-way ticket to Rome, Italy. It<br />

was all I had. I flew there with $40 in my pocket and borrowed money<br />

to get home months later.<br />

Why I’m proud to be affiliated with the Joe Machens Dealerships: Joe<br />

Machens is clearly an extremely successful and fast-growing company,<br />

with some of the most brilliant, talented people I have ever worked<br />

with. They also focus on customers first. That means a lot to me. I am<br />

proud to be a part of that.<br />

Your first car: I paid $150 for a rusted-out 1978 four-door Chevy Nova.<br />

I bought it from a co-worker who was going into the military.<br />

Shawn Stoermer<br />

New Car Lot Attendant<br />

Joe Machens Ford Lincoln<br />

How long have you worked for the Joe Machens<br />

Dealerships? I started in August 1999, so I’ve been<br />

here more than 14 years.<br />

What brought you to <strong>Columbia</strong>? We moved here<br />

from Burlington, Iowa, when my dad got out of<br />

the service at Fort Leonard Wood. I was in the first<br />

grade.<br />

What do you like to do for fun? We like to go<br />

camping, watch and attend Mizzou football<br />

games, and go to sprint car races in Knoxville,<br />

Iowa.<br />

Accomplishment you are most proud of: I have<br />

two awesome boys, 4-year-old Mattson and<br />

7-month-old Oliver. They are two cool kids.<br />

You’d never guess that I … met my beautiful wife,<br />

Jessica, when she was a student and worked part<br />

time at the dealership.<br />

Why I’m proud to be affiliated with the Joe<br />

Machens Dealerships: I’m proud to have been<br />

here long enough to see the organization grow<br />

so much. But we still have the same family feel<br />

toward employees. And customers get the same<br />

service they always have. It makes me proud to tell<br />

people I work for Joe Machens.<br />

Your first car: It was a 1978 Ford F-150 Stepside.<br />

www.Machens.com<br />

Machens Advantage s M5


special advertising supplement<br />

Best Sellers<br />

Sales Representatives<br />

FOR 2013<br />

Sales Leaders<br />

Named Best in Class by<br />

their Customers for DECEMBER<br />

Rob Chen<br />

Hyundai<br />

573-474-7400<br />

rchen@machens.com<br />

Wesley Earl<br />

Hyundai<br />

573-268-3770 Cell<br />

wearl@machens.com<br />

Greg Botham<br />

Toyota Scion<br />

719-310-8438 Cell<br />

gbotham@machens.com<br />

Matt Brammer<br />

Chrysler Dodge Jeep Ram<br />

573-823-7461 Cell<br />

mbrammer@machens.com<br />

Brad Davis<br />

Ford Lincoln<br />

573-289-7056 Cell<br />

bdavis@machens.com<br />

Mark Dietzel Adam Hall<br />

Ford Lincoln Automotive Group<br />

573-356-7833 Cell 573-303-1283 Cell<br />

mdietzel@machens.com adamjhall82@gmail.com<br />

Scotty Glasgow<br />

Nissan<br />

573-443-1660<br />

sglasgow@machens.com<br />

Josh Reichlin<br />

BMW<br />

573-356-3456 Cell<br />

jreichlin@machens.com<br />

Michael Hartgrove<br />

Nissan<br />

573-424-5803 Cell<br />

mhartgrove@machens.com<br />

Tom Hughey<br />

Supercenter<br />

573-673-9009 Cell<br />

Tim Johnson<br />

Supercenter<br />

573-445-4149<br />

tjohnson@machens.com<br />

Mike Jones<br />

Automotive Group<br />

660-202-9316 Cell<br />

mjones@machens.com<br />

Dan Komo<br />

Chrysler Dodge Jeep Ram<br />

573-474-9500<br />

dkomo@machens.com<br />

Doug Mooney<br />

Ford Lincoln<br />

573- 881-5055 Cell<br />

dmooney@machens.com<br />

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wbyington@machens.com<br />

Ryan Longenecker<br />

Ford Truck Center<br />

573-289-0578 Cell<br />

rlongenecker@machens.com<br />

Adam Miller<br />

Ford Lincoln<br />

573-220-4659 Cell<br />

amiller@machens.com<br />

Glenn Patterson<br />

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Chrysler Dodge Jeep Ram<br />

573-474-9500<br />

cpitts@machens.com<br />

Joe Herx<br />

Capital City Ford Lincoln<br />

573-680-7881<br />

jherx@machens.com<br />

Keith Marlett<br />

Automotive Group<br />

573-875-5000<br />

kmarlett@machens.com<br />

Will Robb<br />

Ford Lincoln<br />

573-445-4411<br />

wrobb@machens.com<br />

J.J. Romines<br />

Ford Truck Center<br />

417-288-1013 Cell<br />

jjromines@machens.com<br />

Dave Watson<br />

BMW<br />

573-446-2691 Cell<br />

dwatson@machens.com<br />

Kevin West<br />

Ford Lincoln<br />

573-445-4411<br />

kwest@machens.com<br />

Stephon Stamose<br />

Volkswagen<br />

573-777-0605 Cell<br />

sstamose@machens.com<br />

James Williams<br />

Nissan<br />

573-424-4039 Cell<br />

james.williams@machens.com<br />

Gary Whitby<br />

Ford Truck Center<br />

573-864-0645 Cell<br />

gwhitby@machens.com<br />

Caleb White<br />

Volkswagen<br />

573-489-0729 Cell<br />

cwhite@machens.com<br />

Gary Willis<br />

Toyota Scion<br />

573-445-4450<br />

gwillis@machens.com<br />

Gregg Woods<br />

Mercedes-Benz<br />

573-886-7040<br />

gwoods@machens.com<br />

M6 s Machens Advantage<br />

www.Machens.com


special advertising supplement<br />

Best Sellers<br />

Mike Jones<br />

Automotive Group<br />

660-202-9316 Cell<br />

mjones@machens.com<br />

Jerri Jordan<br />

Chrysler Dodge Jeep Ram<br />

573-474-9500<br />

jjordan@machens.com<br />

Scotty Justice<br />

Toyota Scion<br />

573-823-7714 Cell<br />

sjustice@machens.com<br />

Ryan Longenecker<br />

Ford Truck Center<br />

573-289-0578 Cell<br />

rlongenecker@machens.com<br />

Douglas Keeler<br />

Capital City Ford Lincoln<br />

573-645-7034 Cell<br />

dkeeler@machens.com<br />

Adam Miller<br />

Ford Lincoln<br />

573-220-4659 Cell<br />

amiller@machens.com<br />

Alan Nichols<br />

Volkswagen<br />

573- 424-4377 Cell<br />

anichols@machens.com<br />

Judy Obermeyer<br />

Capital City Ford Lincoln<br />

573-690-8284 Cell<br />

jobermeyer@machens.com<br />

Glenn Patterson<br />

Hyundai<br />

573-474-7400<br />

gpatterson@machens.com<br />

Chad Pitts<br />

Chrysler Dodge Jeep Ram<br />

573-474-9500<br />

cpitts@machens.com<br />

Charles Reese<br />

Vandiver<br />

573-443-2400<br />

creese@machens.com<br />

Joe Rivera<br />

Ford Truck Center<br />

573-673-1500 Cell<br />

jrivera@machens.com<br />

Rafael Romero<br />

Toyota Scion<br />

573-673-5709 Cell<br />

rromero@machens.com<br />

Dave Rumbaugh<br />

Hyundai<br />

573-819-2053 Cell<br />

drumbaugh@machens.com<br />

Dan Schoonover<br />

Hyundai<br />

573-474-7400<br />

dschoonover@machens.com<br />

Shawn Siebuhr<br />

Nissan<br />

573-443-1660<br />

ssiebuhr@machens.com<br />

Buddy Siems<br />

Nissan<br />

573-443-1660<br />

bsiems@machens.com<br />

Brent Simmons<br />

Capital City Ford Lincoln<br />

573-645-6360 Cell<br />

bsimmons@machens.com<br />

Darrell Simmons<br />

Toyota Scion<br />

573-239-5800<br />

dsimmons@machens.com<br />

Cameron Tigg<br />

Toyota Scion<br />

573-999-7469 Cell<br />

ctigg@machens.com<br />

Doug Underwood<br />

Capital City Ford Lincoln<br />

573-216-8568 Cell<br />

dunderwood@machens.com<br />

Dan White<br />

Chrysler Dodge Jeep Ram<br />

573-474-9500<br />

dwhite@machens.com<br />

James Williams<br />

Nissan<br />

573-424-4039 Cell<br />

james.williams@machens.com<br />

Gary Willis<br />

Toyota Scion<br />

573-445-4450<br />

gwillis@machens.com<br />

Jamie Wilson<br />

Toyota Scion<br />

573-338-1857 Cell<br />

jwilson@machens.com<br />

Gregg Woods<br />

Mercedes-Benz<br />

573-886-7040<br />

gwoods@machens.com<br />

Chris Yllescas<br />

Mercedes-Benz<br />

573-886-7040<br />

cyllescas@machens.com<br />

www.Machens.com<br />

Machens Advantage s M7


special advertising supplement<br />

Test Drive: 2014 Mazda3<br />

The People Pleaser<br />

The Updated Mazda3 Knows How To Wow ’Em<br />

T<br />

hey say you can’t please all of the people all of the<br />

time, but clearly, the person who uttered those<br />

words never drove a Mazda3. The 2014 version of<br />

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Mazda’s Skyactive® technology helped the 3 shed some<br />

weight — up to 100 pounds, depending on the trim level — but it<br />

gained a bit of width and about 2.4 inches on the wheelbase. Those<br />

little changes add up to a big improvement on both fuel economy<br />

and passenger room.<br />

The test model, the 155-horsepower, 2.0-liter Grand Touring,<br />

touts an impressive 30 miles per gallon in the city and 41 on the<br />

highway. The available 184-horsepower, 2.5-liter engine offers<br />

more power and shaves just a couple of miles per gallon off the<br />

fuel economy. True car enthusiasts may also pick up on one other<br />

perk of that 2.5-liter engine option: The instrument cluster is<br />

a convincing mimic of the instrument cluster in the $250,000<br />

McClaren 12C Spider.<br />

Mazda has a knack for building cars that handle well and that<br />

seem to outperform their engine size. The new 3 is no exception.<br />

On the road, it accelerates boldly and clings to curves perhaps even<br />

better than its highly praised predecessor. The test model performed<br />

superbly on tight turns and in braking tests.<br />

The interior continues to be a selling point for the Mazda3.<br />

With ample space for two adults or three kids in the backseat,<br />

it’s a practical vehicle for families that don’t want to sacrifice fuel<br />

economy to bulk up to an SUV. With its surprisingly roomy trunk<br />

and rear fold-down seats, it can be loaded down for a long haul.<br />

Gauges and knobs are thoughtfully designed and placed for<br />

easy access and minimal distraction. The navigation screen in the<br />

center can be controlled with either a multifunction knob or via<br />

touch, and the system is so intuitive, it requires only a minute of<br />

study to master.<br />

So, who will Mazda win over with the new Mazda3? Hip<br />

young drivers, busy families, empty nesters and active retirees will<br />

all find themselves thrilled by what this affordable people-pleaser<br />

has to offer.<br />

STICKER STATS: FUEL ECONOMY ON TEST MODEL 30 CITY/41 HIGHWAY | STICKER PRICE ON TEST MODEL:<br />

$25,560; STARTING MSRP: $16,945<br />

www.Machens.com<br />

Machens Advantage s M9


special advertising supplement<br />

Car Care<br />

Happily Ever After<br />

With Your Car<br />

I<br />

f you want to add more years to the relationship<br />

between you and your car, give it a little extra attention<br />

this Valentine’s Day in the form of an oil change,<br />

tuneup or other loving service to make sure it runs happily<br />

ever after. Just a little extra care can lead to a longer life for<br />

your car, advises the Car Care Council.<br />

“There’s no debating the value of preventive maintenance<br />

to keep your car running efficiently,” says Rich White,<br />

executive director of the Car Care Council. “By giving<br />

your vehicle a little more attention now, you’ll avoid the<br />

heartbreak and unexpected expense of car trouble down the<br />

road.”<br />

The Car Care Council recommends you treat your car to<br />

regular care this Valentine’s Day and beyond.<br />

• Schedule a tuneup annually to optimize your car’s<br />

performance. A well-tuned engine delivers the best<br />

balance of power and fuel economy, and produces the<br />

lowest level of emissions.<br />

• Change the oil and filter according to the schedule<br />

in the owner’s manual. Periodic oil and filter changes<br />

keep your engine clean on the inside.<br />

• Check the tire pressure monthly, including the spare. Your<br />

car’s tires affect its ride, handling, traction and safety.<br />

• Have the alignment checked annually. Potholes and other<br />

road conditions, as well as normal wear, can take their<br />

toll on a car’s steering and suspension. A wheel alignment<br />

reduces tire wear, improves fuel economy and handling,<br />

and increases driving enjoyment and safety.<br />

• Inspect the windshield wipers and lights on the car.<br />

Lights and wipers play a major role in safe driving,<br />

and they are normal wear items that need periodic<br />

replacement.<br />

www.Machens.com<br />

Machens Advantage s M11


special advertising supplement<br />

Ask The Machens Experts<br />

... We Answered<br />

Helpful Advice for Auto Owners<br />

Fuel Miser<br />

Q:<br />

Which carmaker has the best<br />

overall mpg?<br />

A:<br />

According<br />

to the U.S. Environmental Protection<br />

Agency’s latest Light Duty Fuel Economy report,<br />

Mazda Motor Corp. is the most fuel-efficient auto<br />

manufacturer in America, with the highest fleetwide<br />

adjusted fuel economy performance of 27.1 miles<br />

per gallon, as well as the lowest CO2 emissions. This<br />

remarkable achievement is possible in large part due<br />

to Mazda’s innovative Skyactive® technology.<br />

Drive the difference today, at Joe Machens Mazda.<br />

Side Story<br />

Q:<br />

What are side-curtain airbags?<br />

airbags deploy from the roof of the<br />

vehicle to cover the windows in the event of a<br />

A:Side-curtain<br />

crash, helping to protect the head and keep it<br />

from punching through the glass. They also stay<br />

deployed rather than deflating, holding occupants<br />

inside the vehicle during a rollover.<br />

Side-impact airbags differ, in that they emerge<br />

from the seat or the door and are designed to<br />

protect a person’s torso.<br />

The xDrive Experience<br />

Q:<br />

I hear a lot about BMW<br />

“xDrive.” What exactly is that?<br />

xDrive, an available, permanent all-wheel<br />

drive system, ensures the best possible traction at<br />

A:BMW’s<br />

all times, enhances agility and keeps you safely on<br />

track, even on sharp bends. The xDrive system<br />

seamlessly distributes driver power between the front<br />

and rear axles, and changes variably depending on<br />

the road surface and overall driving conditions. It all<br />

adds up to one of the smoothest, most stable driving<br />

experiences around. Joe Machens BMW is ready to<br />

wow you with the amazing xDrive.<br />

Kid-Friendly<br />

Q:<br />

What are some good vehicles<br />

for families with kids?<br />

A:<br />

Based<br />

on a combination of quality, space and<br />

family-friendly features, U.S. News lists these<br />

2014 cars and SUVs as among the top choices for<br />

child-toting moms and dads:<br />

• Ford Fusion<br />

• Toyota Prius<br />

• Jeep Grand Cherokee<br />

• Lincoln MKT<br />

• Mercedes-Benz E-Class<br />

Visit a Joe Machens dealership for these and other<br />

great options for your crew to grow with.<br />

Have A Question for the experts? Email jeff ausmus at jausmus@machens.com<br />

www.Machens.com<br />

Machens Advantage s M13


special advertising supplement<br />

Biz Buzz<br />

News Briefs<br />

From The Automotive Industry<br />

Prius v Expands Its Hybrid Family<br />

L<br />

argest in the line of Toyota Prius models, the Prius v<br />

provides room for families with active lifestyles while<br />

offering 42 mpg combined fuel economy. The “v” stands<br />

for versatility in this highly efficient vehicle that offers more<br />

cargo room than most small SUVs.<br />

For 2014, the Prius v gains daytime running lights and<br />

offers the panoramic view moonroof as a standalone option on<br />

Prius v Three.<br />

Utilizing the same proven Hybrid Synergy Drive system as<br />

Prius, the 2014 Prius v offers estimated EPA fuel economy ratings<br />

of 44 mpg city, 40 mpg highway and 42 mpg combined.<br />

Families Plus Cargo<br />

In the Prius v, generous interior space and good visibility<br />

complement a high seating position, ample head room and<br />

35.9 inches of rear-seat legroom. A low, wide-opening rear<br />

hatch accesses 34.3 cubic feet of cargo space behind the 60/40<br />

split folding rear seats, which expands to 67.3 cubic feet with<br />

the seatbacks lowered. The fold-flat front-passenger seat allows<br />

the vehicle to carry long items. Sliding second-row seats allow<br />

for easier ingress and egress and rear-storage flexibility, with a<br />

45-degree recline for greater comfort.<br />

The center-mounted instrument panel is easy to use. As with<br />

other Prius models, the driving controls — including push-button<br />

start, parking switch, drive-by-wire shift toggle, and driving-mode<br />

buttons — are immediately at hand. Instrument-panel controls,<br />

including a single-dial automatic climate control, provide an<br />

advanced look and user-friendly function.<br />

The cabin features several storage spaces, such as dual glove<br />

boxes, a center console storage box and utility tray, and five cup<br />

holders in large and medium sizes. Bottle holders are built into<br />

the front and rear door pockets, and most models feature an<br />

overhead storage space suitable for sunglasses. Additional storage<br />

units built into the sides and under the cargo platform provide<br />

space for car wash items or gloves. A special space for umbrellas is<br />

located under the rear seats.<br />

An available seat material called SofTex is designed for easy<br />

cleaning, resisting spills and wear resistance in a family vehicle<br />

that could see heavy use on a daily basis. Soft to the touch,<br />

SofTex is lighter than leather and other traditional leatherettetype<br />

materials, and its production generates 99 percent fewer<br />

volatile organic compounds than conventional synthetic<br />

leather production.<br />

A Proven System<br />

The Hybrid Synergy Drive system in the Prius v is essentially the<br />

same as in the current Prius model. The system combines the<br />

output of a 1.8-liter Atkinson-cycle, four-cylinder engine with<br />

an a 60-kilowatt (80 horsepower) electric motor that powers<br />

the compact, lightweight transaxle and another smaller motor<br />

that works as the electric power source. Maximum motor drive<br />

voltage is 650 volts DC. The nickel-metal hydride battery pack<br />

is the same as on the Prius, but with a cooling duct located<br />

under the rear seat.<br />

Hybrid Synergy Drive’s combined 134 net system<br />

horsepower combines the power of the gasoline engine and<br />

electric motor. It is a series-parallel hybrid system that can<br />

provide power either from the engine alone, or the motor<br />

alone, or a mix of both. Regenerative braking recaptures<br />

electrical energy under deceleration, which helps reduce fuel<br />

consumption. An automatic start/stop system also helps<br />

reduce fuel consumption in urban driving. The compact and<br />

lightweight gasoline engine operates very quietly and qualifies<br />

for SULEV and Tier2 Bin3 emissions standards.<br />

www.Machens.com<br />

Machens Advantage s M15


special advertising supplement<br />

Biz Buzz<br />

Jeep Grand Cherokee:<br />

The Most Awarded SUV<br />

Just Keeps Getting Better<br />

J<br />

eep Grand Cherokee — the<br />

most awarded SUV ever and the<br />

vehicle that has long defined what<br />

a premium SUV should be — gets even<br />

better for 2014.<br />

The new 2014 Jeep Grand Cherokee<br />

completely redefines the premium SUV,<br />

delivering consumers an unprecedented<br />

combination of best-in-class fuel economy<br />

and driving range, available clean-diesel<br />

technology, a choice of leading powertrain<br />

options, legendary benchmark capability,<br />

world-class craftsmanship, premium<br />

on-road driving dynamics and a host of<br />

advanced, user-friendly technology and<br />

safety features.<br />

“With the new 2014 Jeep Grand<br />

Cherokee, we have taken the industry’s<br />

most highly acclaimed SUV and elevated<br />

it to an even higher level,” says Mike<br />

Manley, president and CEO of Jeep Brand<br />

for Chrysler Group LLC.<br />

For 2014, Jeep Grand<br />

Cherokee delivers an<br />

anticipated best-in-class 30 miles per<br />

gallon highway courtesy of a 3.0-liter<br />

EcoDiesel V-6 engine for North America<br />

with a driving range of more than 730<br />

miles.<br />

A new eight-speed transmission drives<br />

the new EcoDiesel, as well as Grand<br />

Cherokee’s 3.6-liter Pentastar V-6 engine<br />

— now expected to achieve up to 25 mpg<br />

highway and more than 600-miles driving<br />

range — and its 5.7-liter V-8, with an<br />

estimated 22 mpg highway.<br />

Legendary Jeep capability comes<br />

courtesy of three available 4x4 systems,<br />

Jeep’s Quadra-Lift air suspension system<br />

and class-leading Selec-Terrain traction<br />

management system. Grand Cherokee<br />

boasts best-in-class towing of 7,400<br />

pounds, and an improved crawl ratio of<br />

44.1:1 for 2014.<br />

The refined exterior design features<br />

bi-xenon headlamps and LED daytime<br />

running lamps. Interior amenities include<br />

Natura leather, exotic open-pore wood trim<br />

and new color offerings.<br />

The 2014 Jeep Grand Cherokee includes<br />

more than 60 safety and security features,<br />

including Front Park Assist, Forward<br />

Collision Warning with Crash Mitigation,<br />

Adaptive Cruise Control and Selec-Speed<br />

Control — as well as an array of advanced<br />

user-friendly technology features such<br />

as Uconnect 8.4-inch touchscreen radio<br />

with integrated climate and infotainment<br />

controls, a 7-inch customer configurable<br />

multiview display cluster, Uconnect Access<br />

Via Mobile and cloud-based voice texting.<br />

Built in Detroit, the 2014 Jeep Grand<br />

Cherokee is available in Laredo, Limited,<br />

Overland and Summit models.<br />

Volkswagen Touareg X Celebrates 10 Years Of Luxury<br />

A<br />

decade ago, Volkswagen<br />

introduced its first midsize luxury<br />

SUV, the Touareg. Since then,<br />

700,000 Touaregs have sold around the<br />

world, 121,385 of them in the United<br />

States. To celebrate the anniversary,<br />

Volkswagen will sell 1,000 Touareg X<br />

models, based off the TDI Clean Diesel<br />

Lux trim. The car commemorates the<br />

Touareg SUV’s 10-year history of offering<br />

advanced, fuel-saving technologies and a<br />

premium driving experience.<br />

The 2014 Touareg X — priced at<br />

$56,170 — has a number of unique<br />

exterior and interior features. On the<br />

outside, the Touareg X is distinguished<br />

by 19-inch “Moab” aluminum-alloy<br />

wheels, “moonlight blue pearl” paint, LED<br />

taillights and Touareg X-specific badging.<br />

<strong>Inside</strong>, Vienna leather seating in black<br />

anthracite and a complementing black<br />

headliner enhance the already-luxurious<br />

interior, along with ebony wood accents on<br />

the dashboard and doors that complement<br />

the piano black center console. The upscale<br />

look is rounded out by aluminum doorsill<br />

scuff plates with front illumination,<br />

aluminum-appearance pedal covers and<br />

ambient lighting.<br />

As with all TDI Lux models, the<br />

Touareg X is powered by Volkswagen’s<br />

3.0-liter turbocharged and direct injection<br />

V-6 TDI Clean Diesel engine with 240<br />

horsepower and 406 pound-feet of torque.<br />

Mated to an eight-speed automatic<br />

transmission, it achieves an EPA-estimated<br />

29 mpg on the highway, giving a<br />

range of more than 700 highway<br />

miles on each tank of ultra-lowsulfur<br />

diesel. The 4MOTION®<br />

all-wheel-drive system is<br />

standard.<br />

Standard equipment includes a<br />

panoramic powered sunroof; keyless access<br />

with push-button start; bi-xenon headlights<br />

with LED daytime running lights; front<br />

fog and cornering lights; the RNS 850<br />

navigation system with an 8-inch color<br />

touchscreen, 60-gigabyte hard drive, and<br />

rearview camera; Bluetooth® technology;<br />

Climatronic® dual-zone air conditioning;<br />

12-way powered and heated front seats<br />

with driver seat memory and power<br />

adjustable lumbar; and a leather-wrapped<br />

multifunction steering wheel.<br />

www.Machens.com<br />

Machens Advantage s M17


special advertising supplement<br />

Machens Market<br />

By The Numbers<br />

2/4/1922 25,750<br />

Ford acquires the Lincoln<br />

Motor Co. for $8 million<br />

425<br />

Horsepower of the allnew<br />

2014 BMW M3 Sedan<br />

3Rows<br />

23%<br />

Increase in<br />

U.S. Ford<br />

Fusion sales<br />

in 2013<br />

Million page<br />

views at<br />

Machens.com<br />

in 2013<br />

2013 retail vehicle sales to<br />

Missouri customers by Joe<br />

Machens Dealerships<br />

of seats available on<br />

the new 2014 Fiat 500L Living<br />

2.2<br />

$3,250<br />

Cost of an<br />

R360, Mazda’s<br />

first passenger<br />

car, in 1960<br />

www.Machens.com<br />

Machens Advantage s M21


special advertising supplement<br />

Community<br />

Machens’ Neighborhood<br />

More than Just a Car dealership<br />

A Night<br />

Of Good Cheer<br />

More than 1,300 employees<br />

and guests of Joe Machens<br />

Dealerships gathered in<br />

mid-December to celebrate<br />

the season and another<br />

tremendous year. The<br />

festivities included food, fun,<br />

awards, a sleigh full of prizes<br />

from Santa and much more.<br />

Jim Sasser won the top gift, a<br />

2014 BMW 320xi.<br />

Gary Drewing<br />

addresses attendees.<br />

Santa works the crowd<br />

and draws winners.<br />

No.1 salesman: Rob Chen<br />

of Joe Machens Hyundai.<br />

JMD elves distribute tons of prizes.<br />

Jim Sasser of Joe Machens<br />

Toyota gets his new car.<br />

Edie Homan (center) is named<br />

JMFL employee of the year.<br />

Delivering<br />

Smiles<br />

Spearheaded by Marge<br />

Walker in the cashier<br />

department, Joe Machens<br />

Ford Lincoln collected<br />

more than $600 in<br />

holiday goodies for the<br />

Marine Corps Reserve’s<br />

Toys For Tots program.<br />

Chief Among Us<br />

As part of Black Friday holiday fun, former Kansas<br />

City Chiefs great Neil Smith made appearances<br />

at the new Joe Machens Pre-owned Supercenter<br />

and at Machens Vandiver. Visitors met the star for<br />

autographs and entered a drawing to win prizes.<br />

Marines help wrap up<br />

some holiday happiness.<br />

Lisa Carter won a Neil Smith<br />

autographed helmet.<br />

Thank you and best wishes, Ron!<br />

Fond Farewell<br />

On July 7, 1969, when Ron Zeller began working in the parts department at Joe<br />

Machens Ford Lincoln, the store was located downtown, where the Field House<br />

bar now stands. Now, 44 years later, he’s headed off to a well-deserved retirement.<br />

Gary Drewing noted, “If we had all Ron Zellers, we’d never have a problem.”<br />

www.Machens.com<br />

Machens Advantage s M23


special advertising supplement<br />

In Your Words<br />

Happiness...<br />

Is A New Vehicle From Joe Machens<br />

“We had a wonderful experience purchasing our 2013 Ford Flex from Lucas<br />

Hassemer at Joe Machens Ford Lincoln. We got a great deal and couldn’t be<br />

happier with our new ride.”<br />

— Steve & Beth Luetjen<br />

“I can’t believe it! First,<br />

my husband, John, and<br />

I each buy a car and get<br />

great service … then I<br />

win the free car during<br />

the Christmas giveaway!<br />

I love Joe Machens<br />

Automotive Group!”<br />

— Rebecca Huskey<br />

“Dean Hovis at Joe Machens Toyota<br />

Scion did for me what no one else<br />

would do. He helped my dreams come<br />

true when he got me into a 2010<br />

Corolla. You rock, Dean!”<br />

— Mandy Bianco<br />

PHOTO BY CASSIE HORTON<br />

“My daughter, Kamille, who works at Joe Machens Nissan, recently sent me this<br />

cute photo of her son, Aven. He can’t wait to drive Grandma’s GTI !”<br />

— Jenn Gronlund, Service Manager, Joe Machens Volkswagen<br />

When Ryan Ferguson was in the<br />

market for a new truck, he and his<br />

father, Bill, went to see family friend<br />

Gus Aslanidis, along with salesman<br />

Clayton Meldi, at Joe Machens.<br />

Congratulations Ryan, on your 2013<br />

Ford F-150!<br />

www.Machens.com<br />

Machens Advantage s M25


flavor<br />

mixology l by kristen herhold<br />

Kara Miller,<br />

general manager<br />

of The Bridge<br />

Warming Trend<br />

Toast the season with a wintertime favorite.<br />

In the summer, the hottest cocktails are<br />

piña coladas, daiquiris, margaritas and<br />

other fun frozen drinks. Wintertime,<br />

however, calls for warm beverages that<br />

are as tasty as they are toasty. These firedup<br />

cocktails are getting a warm reception in<br />

<strong>Columbia</strong>.<br />

“Warm drinks are so popular because it just<br />

goes with the season,” says Kara Miller, general<br />

manager at The Bridge concert venue. “There<br />

is also the aspect of the comforting, homey feel<br />

to warm drinks that make them so popular.”<br />

The Bridge has been serving Irish coffee<br />

since November, along with food from the<br />

Ozark Mountain Biscuit food truck, during<br />

weekend brunch. Miller says the Irish coffee<br />

has been a success at the venue.<br />

Irish coffee was first created in the 1940s<br />

at an airport in the Irish city of Foynes<br />

when passengers where stranded during a<br />

winter storm. Airport restaurant chef Joe<br />

Sheridan added whiskey to coffee to warm the<br />

passengers. The drink spread to the United<br />

States in 1952 at the Buena Vista Café in San<br />

Francisco.<br />

Buena Vista Café still serves its famous Irish<br />

coffee, which The Bridge tries to replicate.<br />

“Our recipe is not the hot coffee, Irish<br />

whiskey and Bailey’s that people usually think<br />

makes Irish coffee,” Miller says. “It’s not the<br />

typical Irish coffee, and a lot of people in town<br />

aren’t doing it our way right now. We get the<br />

glass really, really hot and then drop in two<br />

sugar cubes so it dissolves quickly. Then we<br />

add a shot of Irish whiskey and top it with<br />

homemade whipping cream.”<br />

Other popular warm drinks throughout<br />

the winter include peppermint schnapps<br />

and hot chocolate, hard hot apple cider and<br />

spiced wine.<br />

“I would say these drinks are great drinks<br />

for everyone,” Miller says. “They can go with<br />

brunch or with dessert or even a meal. What<br />

makes them so great is how versatile they are.<br />

It’s what you make of it. They truly are drinks<br />

for the season.”<br />

IRISH COFFEE<br />

4 ounces brewed<br />

black coffee<br />

2 cocktail sugar cubes<br />

1 jigger (1½ ounces)<br />

Irish whiskey<br />

Whipped cream<br />

Fill a 6-ounce heatsafe<br />

glass or mug<br />

with very hot water to<br />

preheat, then empty.<br />

Pour hot coffee into<br />

the hot glass until it<br />

is about ¾ full. Drop<br />

in 2 sugar cubes and<br />

stir until the sugar<br />

thoroughly dissolves.<br />

Add whiskey and top<br />

with a collar of lightly<br />

whipped cream by<br />

pouring gently over<br />

the back of a spoon.<br />

Serve piping hot.<br />

104 inside columbia february 2014 photos by l.g. patterson


february 2014 inside columbia 105


flavor<br />

dining out l by ren bishop<br />

Mastering Modern American<br />

Bleu Restaurant & Wine Bar has a healthy outlook.<br />

Asian miso<br />

meatballs with<br />

steamed sesame<br />

broccolini and<br />

roasted red bell<br />

peppers<br />

It started as a dream and a market on<br />

Eighth Street for Travis Tucker and<br />

Tina Patel in 2008. Half a decade<br />

later, Bleu Restaurant & Wine Bar<br />

has become one of <strong>Columbia</strong>’s largest<br />

culinary creators, serving comfort<br />

food with impeccable style in its expanded<br />

downtown digs at 811 E. Walnut St.<br />

“We want to take what’s comfortable<br />

to people and put a twist on it,” says<br />

Travis Tucker, Bleu owner and manager.<br />

“Something that’s not quite what you’re<br />

used to. Instead of just mac ’n’ cheese, we<br />

do something a little different but still<br />

classic. We take what’s comfortable and<br />

what people love and add something more<br />

interesting to it, a new flavor, a new<br />

texture, a new perspective that gives it a<br />

different appeal.”<br />

To celebrate five years of Bleu’s modern<br />

American appeal, Tucker and the<br />

restaurant’s market and event manager<br />

Chandra Valentine reveal the restaurant’s<br />

healthy outlook for 2014.<br />

Going Gluten-Free<br />

Becoming <strong>Columbia</strong>’s first local restaurant<br />

to be certified by the National<br />

Celiac Association as a destination<br />

for gluten-free dining is among Bleu’s<br />

proudest moments, Tucker says.<br />

“We were the first ones to do that in<br />

<strong>Columbia</strong>, and if we tell you it’s glutenfree,<br />

it truly is,” he says. “Some diners<br />

might think a menu item should be<br />

gluten-free, but because they may come<br />

in contact with some type of other foods<br />

that may not be, we’re cautious. We’ve<br />

really been sensitive to that and other<br />

dietary needs, because our diners’ needs<br />

have changed so much.”<br />

Bleu’s gluten-free offerings include<br />

its signature Curry & Red Lentil<br />

Vegetable Soup, Roasted Red Pepper<br />

Hummus, salads, antipasto, Chipotle<br />

Bleu Pork Wings, Prosciutto-Wrapped<br />

Scallops and Bacon-Stuffed Shrimp.<br />

Entrées such as Shrimp & Grits or a<br />

12-ounce beef ribeye with roasted shallot<br />

mashers leave diners feeling anything<br />

but deprived. For dessert, there’s Maple<br />

Cranberry Crème Brûlée.<br />

Customers looking for gluten-free<br />

options don’t have to search very hard<br />

— just look for the menu items marked<br />

with a small “g” and request gluten-free<br />

preparation. Valentine stresses the importance<br />

of diners alerting wait staff of<br />

their dietary restrictions. Bleu’s kitchen<br />

has strict procedures for ensuring that<br />

foods served as gluten-free don’t come<br />

into contact with other ingredients in<br />

the kitchen.<br />

a healthy<br />

wine list<br />

Last fall, Bleu unveiled a new wine<br />

list for vino fans thirsty for options.<br />

“Our wine list had many wines on<br />

there that our diners were afraid of,”<br />

Tucker says. “We’ve got to have some<br />

wine that people know how to say and<br />

will enjoy.”<br />

The more approachable wine list<br />

features some interesting new labels.<br />

Popular whites include California’s<br />

La Terre Chardonnay and Movendo<br />

Moscato, a fruity sweet wine from Puglia,<br />

Italy. Bleu has refreshed its red list with<br />

a cherry/plum “Sandstone” Merlot<br />

from Wente Vineyards in California’s<br />

Livermore Valley, a light-bodied Santa<br />

Barbara Pinot Noir from SeaGlass, and<br />

rich but bitter-free Dark Horse Cabernet<br />

Sauvignon from Lodi, Calif.<br />

Tucker says Bleu’s wine list features<br />

something for everyone — from<br />

oenophiles to neophyte wine explorers.<br />

“Wine is one of those things that<br />

if you’re a little familiar with it, you<br />

want to learn more, but there’s no end<br />

to learning wine,” he says. “You just<br />

achieve wine knowledge.”<br />

Bartender Aaron Brown has created<br />

four new cocktails for the restaurant:<br />

a Chilean brandy-based Pisco Sour,<br />

ginger beer concoctions with vodka<br />

(Moscow Mule) or whiskey (Horse<br />

Feather) and the sweet and spicy Bleu<br />

Flame, a blend of vodka, pineapple<br />

juice and jalapeno-cilantro syrup with<br />

an apple and red wine reduction.<br />

106 inside columbia february 2014 photo by l.g. patterson


Meals To Refuel<br />

Tucker has seen a significant increase<br />

in diners imposing restrictions<br />

on their choices, whether from health<br />

concerns or calorie counting. The restaurant<br />

caters to this mindset, offering<br />

healthier options for some of its signature<br />

dishes, Tucker says.<br />

“People just don’t order off the<br />

menu anymore, due to dietary restrictions<br />

that they’ve self-imposed or from<br />

a physician,” Tucker says. “With that<br />

in mind, Scott Schutte at <strong>Columbia</strong><br />

Strength & Conditioning knew that<br />

we did that, and he contacted us to<br />

do PureFit meals. Knowing that we<br />

can create meals that are incredibly<br />

healthy is really exciting.”<br />

Bleu creates meals following specific<br />

high-protein, low-carbohydrate<br />

requirements for PureFit customers.<br />

Each ready-to-eat meal is made from<br />

scratch, featuring fresh local produce<br />

and containing the necessary protein,<br />

calories and fat for <strong>Columbia</strong> Strength<br />

& Conditioning clientele.<br />

Entrées run the gamut of Paleoinspired<br />

cuisine — pan-seared trout with<br />

summer squash, bacon frittata with salsa,<br />

beef Bolognese with spaghetti squash,<br />

Jamaican pepper pot, Asian pork wrap<br />

with sesame green beans and more.<br />

“Our PureFit meals are gluten-free,<br />

dairy-free … they’re mostly just protein<br />

and vegetables,” Tucker says. “It’s<br />

a very healthy alternative to lunch or<br />

dinner and the appropriate amount<br />

of fat, proteins and calories. It’s fresh,<br />

made-from-scratch food that is good<br />

for you and tastes good, too.”<br />

The Spice Of Variety<br />

Bleu’s catering and contract meal<br />

services are a large part of the restaurant’s<br />

expanding business.<br />

“Our restaurant acts as a storefront<br />

for catering and food service,” Tucker<br />

says. “Much like a brick-and-mortar<br />

store that offers sales online, we see<br />

that is where we’re going to have the<br />

most growth and push for the most<br />

growth, while we retain the most positive<br />

reputation for our restaurant.”<br />

Bleu’s modern American cuisine offers<br />

extraordinary variety, Valentine says.<br />

“We make sure that we have something<br />

for everyone, so when you have<br />

a large group of friends coming in to<br />

dine, there is something that everyone<br />

will love.”<br />

february 2014 inside columbia 107


special advertising sec tion<br />

february 2014<br />

Dining<br />

GuidE<br />

Basic listings in this guide are not related to<br />

advertising in <strong>Inside</strong> <strong>Columbia</strong> magazine.<br />

Premium listings (those denoted in orange type<br />

with full descriptions) are part of an advertising<br />

package purchased by the restaurant. <strong>Inside</strong><br />

<strong>Columbia</strong> magazine welcomes information from<br />

restaurant owners and managers about new<br />

establishments or changes to the current listing.<br />

Contact us at morgan@insidecolumbia.net.<br />

lll Guide<br />

To Symbols<br />

( Reservations Taken<br />

y Romantic<br />

Family Friendly<br />

_ Good For Groups<br />

Drink Specials<br />

Free Wi-Fi Available<br />

lll Price<br />

Of Average<br />

Entrée<br />

$ - $10 and under<br />

$$ - $11-$15<br />

$$$ - $16-$20<br />

$$$$ - $21 and up<br />

lllllllllllllllllllllllllll<br />

lll american<br />

44 Stone Public House<br />

$-$$$<br />

3910 Peachtree Drive, Suite H<br />

573-443-2726<br />

Hours: 11 am–10 pm Tues–<br />

Thurs, 11 am–midnight Fri–Sat,<br />

10:30 am–9 pm Sun<br />

63 Diner $ <br />

5801 Highway 763 N.<br />

573-443-2331<br />

www.63diner.com<br />

Hours: 11 am–9 pm Tues–Sat,<br />

Closed Sun–Mon<br />

Abigail’s $$–$$$$ (<br />

206 Central St., Rocheport<br />

573-698-3000<br />

Hours: 11 am–2 pm, 5 pm–<br />

last party leaves Wed–Sun,<br />

Closed Mon–Tues<br />

Addison’s $–$$$<br />

((except Fri–Sat) y _ <br />

709 Cherry St.<br />

573-256-1995<br />

www.addisonssophias.com/<br />

addisons<br />

Hours: 11 am–midnight Mon–<br />

Sat (bar until 1), 11 am–11 pm<br />

Sun (bar until midnight)<br />

Cat’s Kitchen $<br />

1502 Paris Road<br />

573-443-0991<br />

Hours: 6 am–2pm Mon–<br />

Thurs, 6am–8 pm Fri, 6am–11<br />

am Sat, Closed Sun<br />

Cattle Drive $–$$<br />

7 N. Sixth St.<br />

573-817-2000<br />

Hours: 4 pm–midnight Mon–<br />

Thurs, 11 am–midnight Fri-Sun<br />

Claire’s Café $<br />

595 N. Route B, Hallsville<br />

573-696-2900<br />

Hours: 6 am–8pm Mon–Sat,<br />

7 am–2pm Sun<br />

Coley’s American<br />

Bistro $–$$$<br />

( y _ <br />

15 S. Sixth St.<br />

573-442-8887<br />

coleysamericanbistro.com<br />

Hours: 11 am–2 pm and 4–<br />

10 pm Mon–Thurs, 11 am–<br />

2 pm and 4–11 pm Fri, 11<br />

am–11 pm Sat, 4–9 pm Sun<br />

<strong>Columbia</strong> Star<br />

Dinner Train<br />

$$$$ ( <br />

6501 N. Brown Station Road<br />

573-474-2223<br />

www.dinnertrain.com<br />

Hours: Departure at 7 pm<br />

Fri–Sat, Departure at 11:30<br />

am Sun<br />

Reservations must be made<br />

3 days prior to departure.<br />

D. Rowe’s $-$$$<br />

_ ((6+)<br />

1005 Club Village Drive<br />

573-443-8004<br />

www.drowes<br />

restaurant.com<br />

Hours: 11 am–10 pm Mon–<br />

Thurs, 11 am–11 pm Fri–Sat,<br />

11 am–9 pm Sun (bar until<br />

1:30 am)<br />

Flat Branch<br />

Pub & Brewing<br />

$-$$$ _ <br />

115 S. Fifth St.<br />

573-499-0400<br />

www.flatbranch.com<br />

Hours: 11 am–midnight Sun–<br />

Thurs, 11 am–1 am Fri–Sat<br />

G&D Steak House<br />

$-$$$ <br />

2001 W. Worley St.<br />

573-445-3504<br />

Hours: 11 am–9 pm daily<br />

The Heidelberg<br />

$–$$ _ <br />

410 S. Ninth St.<br />

573-449-6927<br />

www.theheidelberg.com<br />

Hours: 11 am–1 am Mon–Sat,<br />

10 am–midnight Sun<br />

Houlihan’s $–$$<br />

2541 Broadway Bluffs Drive<br />

573-815-7210<br />

Hours: 11 am–10 pm Mon–<br />

Thurs, 11 am–11 pm Fri–Sat,<br />

11 am–10 pm Sun<br />

Jersey Dogs $<br />

5695 Clark Lane, Suite P<br />

573-355-4106<br />

www.twitter.com/JdogsDogs<br />

Hours: 10 am–3 pm Mon–<br />

Tues, Thurs–Fri, 10 am–5 pm<br />

Sat, Closed Wed & Sun<br />

Jimmy’s Family<br />

Steakhouse $-$$$ _<br />

3101 S. Providence Road<br />

573-443-1796<br />

Hours: 11 am–9 pm Mon–<br />

Thurs, 11 am–9:30 pm Fri–Sat<br />

Mad Cow $ _ <br />

503 E. Nifong Blvd.<br />

(Rock Bridge Shopping<br />

Center)<br />

573-214-0393<br />

www.madcowcomo.com<br />

Hours: 10 am–9 pm daily<br />

Mugs Up Drive-In $ <br />

603 Orange St.<br />

573-443-7238<br />

Hours: 11 am–8 pm Mon–<br />

Thurs, 11 am–9 pm Fri– Sat,<br />

Closed Sun, Closed Nov–Feb<br />

Murry’s $-$$$ <br />

3107 Green Meadows Way<br />

573-442-4969<br />

www.murrysrestaurant.net<br />

Hours: 11 am–midnight Mon–<br />

Sat, Closed Sun<br />

Tellers Gallery and Bar<br />

$$–$$$$ y <br />

820 E. Broadway<br />

573-441-8355<br />

Hours: 11 am–12:30 am<br />

Mon–Sat (bar until 1:30 am),<br />

Closed Sun<br />

Trailside Cafe<br />

& Bike Shop $ <br />

700 First St., Rocheport<br />

573-698-2702<br />

www.trailsidecafebike.com<br />

Hours: 9 am–6 pm Mon–Tues,<br />

Closed Wed, 9 am–7 pm<br />

Thurs–Fri, 8 am– 7 pm Sat, 9<br />

am–7 pm Sun<br />

lll asian<br />

ABC Chinese Cuisine $<br />

3510 I-70 Drive S.E.<br />

573-443-3535<br />

Hours: 11 am–9 pm Sun–<br />

Thurs, 11 am–10 pm Fri–Sat<br />

Bamboo Terrace $$<br />

3101 W. Broadway<br />

573-886-5555<br />

Hours: 11 am–9 pm Sun–<br />

Thurs, 11 am–10 pm Fri–Sat<br />

Bangkok Gardens<br />

$–$$ _y<br />

811 Cherry St.<br />

573-874-3284<br />

108 inside columbia february 2014


special advertising sec tion<br />

www.bangkokgardens.com<br />

Hours: 11 am–2 pm<br />

Mon- Sat, 5 pm–8:30 pm<br />

Mon–Thurs,<br />

5 pm–9:30pm Fri–Sat,<br />

Closed Sun<br />

Chim’s Thai Kitchen $ <br />

www.letseat.at/<br />

ChimsThaiKitchen<br />

3907 Peachtree Drive<br />

573-777-8626<br />

Hours: 11 am–9 pm Sun–<br />

Thurs, 11 am–10 pm Fri–Sat<br />

11505 Smith Hatchery Road<br />

(Cooper’s Landing)<br />

509-295-3810<br />

Hours: 4 pm–10 pm Wed–<br />

Fri, Noon–10 pm Sat,<br />

Noon–9 pm Sun, Closed<br />

Nov–Mar<br />

201 N. 10th St.<br />

573-355-9590<br />

Hours: 11 am–10 pm Mon–<br />

Thurs, 11 am–11 pm Fri–Sat,<br />

11 am–9 pm Sun<br />

Chopsticks $ _<br />

1705 N. Providence Road<br />

573-886-9005<br />

Hours: 10 am–10 pm Mon–<br />

Thurs, 10 am–11 pm Fri–Sat,<br />

11 am–10 pm Sun<br />

Formosa $<br />

913A E. Broadway<br />

573-449-3339<br />

Hours: 10 am–10 pm Sun–<br />

Thurs, 10 am–11 pm Fri-Sat<br />

Geisha Sushi Bar<br />

804 E. Broadway<br />

573-777-9997<br />

Hours: 11 am–2 pm lunch<br />

Mon–Sat, 5 pm–9:30 pm<br />

dinner Mon–Thurs,<br />

5 pm–10:30 pm dinner Fri–<br />

Sat, Closed Sun<br />

House of Chow $-$$ y<br />

2101 W. Broadway<br />

573-445-8800<br />

Hours: 11 am–2 pm and<br />

4:30 pm–9 pm Mon–Sat,<br />

Closed Sun<br />

HuHot<br />

Mongolian Grill<br />

$–$$ _ <br />

3802 Buttonwood Drive<br />

573-874-2000<br />

www.huhot.com<br />

Hours: 11 am–9 pm Sun–<br />

Thurs, 11 am–10 pm Fri–Sat<br />

Jina Yoo’s Asian Bistro<br />

$-$$$$ y (<br />

2200 Forum Blvd.<br />

573-446-5462<br />

www.jinayoo.com<br />

Hours: 11 am–2 pm and<br />

5 pm–9:30 pm Mon–Thurs,<br />

11 am–2 pm and 5 pm–<br />

10 pm Fri, 5 pm–10 pm Sat,<br />

5 pm–8:30 pm Sun<br />

Jingo $-$$ <br />

1201 E. Broadway<br />

573-874-2530<br />

Hours: 11 am–11 pm Mon–<br />

Tues, 11 am–2 am Wed-Sat,<br />

11:30 am-10:30 pm Sun<br />

Kampai Sushi Bar<br />

907 Alley A<br />

573-442-2239<br />

www.kampaialley.com<br />

Hours: 11:30 am–2:30 pm<br />

Mon-Fri, 5 pm–10 pm Mon–<br />

Thurs, 5 pm–11 pm Fri–Sat,<br />

5 pm–9 pm Sun<br />

KUI Korean BBQ $$<br />

22 N. Ninth St.<br />

573-442-7888<br />

www.kuibbq.com<br />

Hours: 11am–2:30 pm,<br />

3:30–9:30 pm Mon–Sat<br />

Osaka Japanese<br />

Restaurant Sushi Bar<br />

and Hibachi Steakhouse<br />

$$-$$$ _<br />

120 E. Nifong Blvd.<br />

573-875-8588<br />

Hours: 11:30 am–2:30<br />

pm Tues–Sat, 5 pm–10 pm<br />

Tues–Thurs, 5 pm–10:30 pm<br />

Fri–Sat, 5 pm–9:30 pm Sun,<br />

Closed Mon<br />

Peking Restaurant $ <br />

212 E. Green Meadows<br />

Road<br />

573-256-6060<br />

Hours: 11 am–2:30 pm<br />

Mon–Sat, 4:30 pm–9:30<br />

pm Mon–Thurs, 4:30 pm–10<br />

pm Fri–Sat, 11 am–3 pm and<br />

4:30 pm–<br />

9 pm Sun<br />

Saigon Bistro $ _<br />

912 E. Broadway<br />

573-442-9469<br />

Hours: 11 am–7 pm Mon–<br />

Thurs, 11 am–8 pm Fri–Sat,<br />

Closed Sun<br />

Sake $$ ( <br />

16 S. 10th St.<br />

573-443-7253<br />

Hours: 11 am–1:30 am Mon–<br />

Sat; Noon–midnight Sun<br />

Thip Thai Cuisine $<br />

904 E. Broadway<br />

573-442-0852<br />

Hours: 11am–2:30 pm,<br />

5–10 pm daily<br />

lll bakery<br />

& cafÉ<br />

B&B Bagel Co. $ <br />

124 E. Nifong Blvd.<br />

573-442-5857<br />

Hours: 6 am–4 pm Mon–Fri,<br />

6 am–3 pm Sat–Sun<br />

BBC II $<br />

220 S. Eighth St.<br />

573-445-1965<br />

www.facebook.com/<br />

breadbasketcafe<br />

Hours: 10 am–11 pm Mon–<br />

Thurs, 10 am–midnight Fri,<br />

11 am–midnight Sat, 11 am–<br />

9 pm Sun<br />

Blenders:<br />

Smoothies + Juices $<br />

308 S. Ninth St., Suite 113<br />

573-889-8430<br />

Hours: 7 am–7 pm Mon–Sun<br />

www.blenderscolumbia.com<br />

Café Utopia $<br />

1013 Walnut St.<br />

573-795-0987<br />

Hours: 10 am–6 pm Tues–Fri,<br />

7 am–3 pm Sat, 7 am–2 pm<br />

Sun, Closed Mon<br />

Dande Café $<br />

110 Orr St.<br />

573-442-8740<br />

www.dandecafe.com<br />

Hours: 7 am–3 pm Mon–Fri,<br />

8 am–3 pm Sat<br />

Hot Box Cookies $<br />

1013 E. Broadway<br />

573-777-8777<br />

Hours: Noon–midnight Sun,<br />

11 am–midnight Mon-Tues,<br />

11 am–1:30 am Wed–Thurs,<br />

11 am–2:30 am Fri–Sat<br />

Main Squeeze<br />

Natural Foods Café<br />

& Juice Bar $ <br />

28 S. Ninth St.<br />

573-817-5616<br />

www.main-squeeze.com<br />

Hours: 10 am–8 pm Mon–<br />

Sat, 10 am–3 pm Sun<br />

UKnead Sweets $<br />

808 Cherry St.<br />

573-777-8808<br />

Hours: 9 am–8 pm Mon–<br />

Thurs, 9 am–10 pm Fri–Sat,<br />

Closed Sun<br />

february 2014 inside columbia 109


special advertising sec tion<br />

The Upper Crust Bakery<br />

Café & Catering<br />

$ _<br />

904 Elm St., Suite 108<br />

573-874-3033<br />

3107 Green Meadows Way<br />

573-874-4044<br />

www.theuppercrust.biz<br />

Hours: 8 am–3 pm Mon–Sun<br />

(Elm Street), 6:30 am–<br />

8 pm Mon–Fri, 8 am–<br />

8 pm Sat, 8 am–3 pm Sun<br />

(Green Meadows)<br />

The Uprise Bakery<br />

$ _ <br />

10 Hitt St.<br />

573-256-2265<br />

Hours: 6:30 am–8 pm daily,<br />

bar open 5 pm-1 am daily<br />

lll bar & grill<br />

1839 Taphouse $ _<br />

212 E. Green Meadows<br />

Drive, Suite 2<br />

573-441-1839<br />

Hours: 4 pm–1:30 am Mon–<br />

Sat, 4 pm–midnight Sun<br />

Bengals Bar & Grill<br />

$ _<br />

227 S. Sixth St.<br />

573-875-2337<br />

Hours: 11 am–1:30 am,<br />

Closed Sun<br />

Billiards on Broadway<br />

$ _<br />

514 E. Broadway<br />

573-449-0116<br />

www.billiardson<br />

broadway.com<br />

Hours: 11 am–1 am Mon–Sat,<br />

Noon–midnight Sun<br />

Booches Billiard Hall $<br />

110 S. Ninth St.<br />

573-874-9519<br />

Hours: 11 am–midnight Mon–<br />

Sat, Closed Sun<br />

Broadway Brewery $-$$$<br />

816 E. Broadway<br />

573-443-5054<br />

Hours: 5 pm–midnight Mon,<br />

11 am–midnight Tues–Sun<br />

Cheerleader Pub & Grill<br />

$–$$<br />

1400 Cinnamon Hill Lane<br />

573-442-6066<br />

Hours: 11 am–11 pm daily<br />

CJ’s in Tiger Country $ _<br />

704 E. Broadway<br />

573-442-7777<br />

www.cjs–hotwings.com<br />

Hours: 11 am–2 pm<br />

and 4 pm–9 pm Tues–Fri,<br />

11 am–9 pm Sat, Closed<br />

Sun–Mon<br />

D&D Pub and Grub<br />

$ _ <br />

4600 Paris Road<br />

573-442-7302<br />

www.danddpubgrub.com<br />

Hours: 6 am–10 pm Mon–<br />

Wed, 6 am–1 am Thurs–Sat, 8<br />

am–10 pm Sun<br />

DC’s Bar & Grill $ _<br />

904 Business Loop 70 E.<br />

573-256-0111<br />

Hours: 11:30 am–1:30 am<br />

Mon–Sat<br />

Deuce Pub & Pit<br />

$-$$ _ <br />

3700 Monterey Drive<br />

573-443-4350<br />

Hours: 3 pm–1 am Mon–Wed,<br />

11 am–1 am Thurs-Sat, 11<br />

am-midnight Sun<br />

The Fifth Down<br />

Bar & Grill $<br />

_ <br />

912 Rain Forest Parkway<br />

573-442-8700<br />

Hours: 11 am–1 am Mon–Sat<br />

Harpo’s $ _<br />

29 S. 10th St.<br />

573-443-5418<br />

Hours: 11 am–1 am Mon–Sat,<br />

11 am–midnight Sun<br />

www.harpos.com<br />

International Tap House $<br />

308 S. Ninth St.<br />

573-443-1401<br />

www.internationaltaphouse.com<br />

Hours: 1pm–1am Mon–Thurs,<br />

Noon–1am Fri, 11am–1am<br />

Sat, 11am–midnight Sun<br />

KLiK’s $ <br />

205 N. 10th St.<br />

573-449-6692<br />

Hours: 11 am–1 am Mon–Fri,<br />

4 pm–1 am Sat<br />

Legends Restaurant & Bar<br />

$-$$$$<br />

10 W. Nifong Blvd., Suite M<br />

573-441-2211<br />

Hours: 11 am – 10 pm daily<br />

McNally’s $ _ <br />

7 N. Sixth St.<br />

573-441-1284<br />

www.mcnallys.biz/mcnallys<br />

Hours: 4 pm–1:30 am<br />

Mon–Sat<br />

Nash Vegas $<br />

929 E. Broadway<br />

www.facebook.com/<br />

NashVegasBar<br />

Hours: 4pm–1:15 am Tues–Fri,<br />

12 pm–1:15 am Sat, Closed<br />

Sun<br />

Pem’s Place $ _ <br />

3919 S. Providence Road<br />

573-447-7070<br />

Hours: 5–9 pm Tues, 5 pm–<br />

1 am Fri–Sat<br />

Quinton’s Deli & Bar $<br />

124 S. Ninth St.<br />

573-815-1047<br />

Hours: 11 am–1 am Mon–Sat,<br />

10 am–3 pm and<br />

5 pm–midnight Sun<br />

Shiloh Bar & Grill<br />

$ _ <br />

402 E. Broadway<br />

573-875-1800<br />

www.shilohbar.com<br />

Hours: 11 am–1 am Mon–Sat,<br />

11 am–midnight Sun<br />

With live music, TVs on every<br />

wall, a huge outdoor patio,<br />

and drink specials every day,<br />

Shiloh is always busy, but<br />

during football season it’s<br />

positively teeming. The menu<br />

features house favorites, such<br />

as the Shiloh Burger — a beef<br />

patty topped with bacon<br />

and Swiss.<br />

Sports Zone $-$$$ _ <br />

2200 1-70 Drive S.W.<br />

(Holiday Inn Executive Center)<br />

573-445-8383<br />

Hours: 11 am–midnight daily<br />

Stadium Grill<br />

1219 Fellows Place<br />

(Stadium Boulevard<br />

& College Avenue)<br />

573-777-9292<br />

www.stadiumgrill<br />

columbia.com<br />

Hours: 11 am–9 pm Sun–Thurs,<br />

11 am–midnight Fri–Sat<br />

Tiger Club $(_ <br />

1116 Business Loop 70 E.<br />

573-874-0312<br />

Hours: 2 pm–1 am Mon–Sat<br />

The Tiger Zou<br />

Pub & Grill $-$$ _ <br />

3200 Penn Terrace,<br />

Suite 121<br />

573-214-0973<br />

Hours: 11:30 am–1 am Mon–<br />

Sat, 11:30 am–midnight Sun<br />

Trumans Bar & Grill<br />

$-$$ _<br />

3304 Broadway Business<br />

Park Court<br />

573-445-1669<br />

www.trumansbar.com<br />

Hours: 6 am–1:30 am Mon–<br />

Sat, 9 am–midnight Sun<br />

Willie’s Pub & Pool<br />

$ _ <br />

1109 E. Broadway<br />

573-499-1800<br />

www.williesfieldhouse.com<br />

Hours: 11 am–1:30 am Mon–<br />

Sat, 11 am–midnight Sun<br />

lll barbecue<br />

Buckingham<br />

Smokehouse BBQ<br />

$-$$ <br />

www.buckinghamsbbq.com<br />

3804 Buttonwood Drive<br />

573-499-1490<br />

Hours: 11 am–9 pm Sun–<br />

Thurs, 11 am–10 pm Fri–Sat<br />

5614 E. St. Charles Road<br />

573-777-7711<br />

Hours: 11 am–9 pm Mon–<br />

Thurs, 11am–10 pm Fri–Sat,<br />

Closed Sun<br />

Como Smoke and Fire $–$$<br />

4600 Paris Road, Suite 102<br />

573-443-3473<br />

Hours: 11 am–9 am Mon–<br />

Thurs, 11 am–midnight Fri–Sat<br />

Lonnie Ray’s Café<br />

and BBQ $-$$$<br />

81 E. Sexton St.,<br />

Harrisburg<br />

573-874-0020<br />

Hours: 11 am–8 pm Tue–Fri,<br />

8 am–8 pm Sat, Closed<br />

Sun–Mon<br />

Lutz’s BBQ $$<br />

200 E. Nifong Blvd.<br />

573-636-4227<br />

Hours: 10 am–8 pm Mon-Sat,<br />

Closed on Sundays<br />

Ranch House BBQ $<br />

1716 Lindberg Drive<br />

573-814-3316<br />

Hours: 7 am–9 pm Mon–<br />

Thurs, 7 am–10 pm Fri–Sat,<br />

Closed Sun<br />

Rocheport Bike<br />

And BBQ $ <br />

103 Pike St., Rocheport<br />

573-698-3008<br />

Hours: 11 am–7 pm Wed–Sun<br />

Shotgun Pete’s BBQ<br />

Shack $<br />

28 N. Ninth St.<br />

573-442-7878<br />

Hours: 11:30 am–9:30 pm<br />

Tues–Thurs, 11:30 am–2 am<br />

Fri, Noon–midnight Sat,<br />

Closed Sun–Mon<br />

Smokin’ Chick’s<br />

BBQ Restaurant<br />

$-$$$ _<br />

4603 John Garry Drive<br />

573-256-6450<br />

www.smokinchicksbbq.com<br />

Hours: Mon–Thurs 11 am–<br />

9 pm, 11 am–10 pm Fri–Sat,<br />

11 am–8 pm Sun<br />

lll breakfast<br />

& diners<br />

Broadway Diner $<br />

22 S. Fourth St.<br />

573-875-1173<br />

Hours: 4 am–2 pm Mon–Sat,<br />

Closed Sun<br />

Café Berlin<br />

$ <br />

220 N. 10th St.<br />

573-441-0400<br />

www.cafeberlinincomo.com<br />

Hours: 8 am–2 pm daily<br />

Ernie’s Café &<br />

Steakhouse $ <br />

1005 E. Walnut St.<br />

573-874-7804<br />

Hours: 6:30 am–2:45 pm<br />

daily<br />

Lucy’s Corner Café $<br />

522 E. Broadway<br />

573-875-1700<br />

Hours: 6 am–2 pm Mon–Fri,<br />

7 am–1 pm Sat-Sun<br />

lll coffee<br />

Coffee Zone $ <br />

11 N. Ninth St.<br />

573-449-8215<br />

Hours: 6:30 am–9 pm Mon-<br />

Sat, 8 am-9 pm Sun<br />

Dunn Bros. Coffee _ <br />

1412 Forum Blvd.<br />

573-446-4122<br />

www.dunnbros.com<br />

Hours: 6 am–8 pm Mon–Fri,<br />

7 am–6 pm Sat–Sun<br />

Fretboard Coffee $<br />

1013 E. Walnut St.<br />

573-227-2233<br />

www.fretboardcoffee.com<br />

Hours: 7 am–3 pm Tues–Sun,<br />

Closed Mondays<br />

It’ss Coffee<br />

and Yogurt $<br />

2300 Bernadette Drive<br />

(<strong>Columbia</strong> Mall)<br />

573-256-1077<br />

Hours: 10 am–9 pm Mon–Sat,<br />

11 am–6 pm<br />

Kaldi’s Coffeehouse<br />

$ <br />

www.kaldiscoffee.com<br />

29 S. Ninth St.<br />

573-874-2566<br />

Hours: 6 am–11 pm Mon–Fri,<br />

7 am–11 pm Sat–Sun<br />

2902 Forum Blvd., Suite 103<br />

573-874-1803<br />

Hours: 7:30 am–7 pm Mon–<br />

Fri, 7:30 am–6 pm Sat, 7:30<br />

am–5 pm Sun<br />

1400 Forum Blvd. (Schnucks)<br />

573-446-2800<br />

Hours: 6 am–8 pm daily<br />

Lakota Coffee Company<br />

$ <br />

24 S. Ninth St.<br />

573-874-2852<br />

www.lakotacoffee.com<br />

Hours: 6 am–midnight daily<br />

Lollicup Tea Zone<br />

23 S. Ninth St.<br />

573-256-1933<br />

2300 Bernadette Drive<br />

(<strong>Columbia</strong> Mall)<br />

573-447-4701<br />

www.lollicup.com<br />

Hours: 10:30 am–10 pm<br />

Mon–Sat, 11:30 am–5 pm<br />

Sun (Ninth Street), 10 am–<br />

9 pm Mon–Sat, 11 am–<br />

6 pm Sun (<strong>Columbia</strong> Mall)<br />

lll deli<br />

Hoss’s Market<br />

& Rotisserie<br />

$–$$$ <br />

1010A Club Village Drive<br />

573-815-9711<br />

www.hosssmarket.com<br />

Hours: 10 am–8 pm Mon–Sat,<br />

Closed Sun<br />

Lee Street Deli $<br />

603 Lee St.<br />

573-442-4111<br />

www.williesfieldhouse.<br />

com/lsd<br />

Hours: 9 am–7 pm Mon–Fri,<br />

1 am–3 am Fri & Sat latenight,<br />

10 am–5 pm Sat–Sun<br />

New Deli $ _<br />

3200 Vandiver Drive,<br />

Suite 10A<br />

110 inside columbia february 2014


special advertising sec tion<br />

573-474-2200<br />

Hours: 11 am–8 pm Mon–Sat<br />

New York Deli $<br />

1301 Vandiver Drive<br />

573-886-3354<br />

Hours: 8 am–6:30 pm<br />

Mon–Fri, 9 am–3 pm Sat,<br />

Closed Sun<br />

Pickleman’s Gourmet<br />

Café $–$$<br />

www.picklemans.com<br />

2513 Old 63 S.<br />

573-886-2300<br />

Hours: 10 am–2 am daily<br />

1106 E. Broadway<br />

573-875-2400<br />

Hours: 10 am–2 am<br />

Sun–Wed, 10 am–2:30 am<br />

Thurs–Sat<br />

3103 W. Broadway,<br />

Suite 105<br />

573-875-0400<br />

Hours: 10 am–10 pm<br />

Sub Shop $ <br />

www.subshopinc.com<br />

573-449-1919<br />

209 S. Eighth St.<br />

Hours: 8 am–midnight Mon–<br />

Fri, 10 am–midnight Sat-Sun<br />

2105 W. Worley St.<br />

Hours: 10 am–9 pm daily<br />

212 Green Meadows Rd.<br />

Hours: 10 am–9 pm daily<br />

601 Business Loop 70 W.,<br />

Suite 203 (Parkade Center)<br />

Hours: 8 am–8 pm Mon–Fri<br />

Subzone $<br />

916 E. Broadway<br />

573-443-0921<br />

Hours: 11 am–10 pm Sun–<br />

Tues, 11 am–2 am Wed–Sat<br />

lll dessert<br />

& ice cream<br />

Cold Stone Creamery<br />

904 Elm St., Suite 100<br />

573-443-5522<br />

www.coldstone<br />

creamery.com<br />

Hours: Noon–10:30 pm Sun–<br />

Thurs, Noon–11 pm Fri–Sat<br />

Encore Wine and<br />

Dessert Bar $ y _ (<br />

904 Elm St., Suite 108<br />

573-874-3033<br />

www.encorewineand<br />

dessertbar.com<br />

Hours: 7 pm–midnight<br />

Thurs–Sat<br />

Freddy’s Frozen Custard<br />

& Steakburgers $<br />

100 Brickton Road<br />

573-442-2415<br />

Hours: 10:30 am–10 pm<br />

Sun–Thurs, 10:30 am–11 pm<br />

Fri–Sat<br />

Randy’s Frozen<br />

Custard $ <br />

3304 W. Broadway<br />

Business Park<br />

573-446-3071<br />

Hours: 11 am–9:30 pm,<br />

Mon–Thurs, 11 am–10:30 pm<br />

Fri-Sat, 11 am–9:30 pm Sun<br />

Sparky’s Homemade<br />

Ice Cream $<br />

21 S. Ninth St.<br />

573-443-7400<br />

Hours: 11 am–11 pm daily<br />

(March–Dec)<br />

Closed Sun–Thurs (Jan–Feb)<br />

lll fine dining<br />

Bleu<br />

$–$$$$ ( y _<br />

811 E. Walnut St.<br />

573-442-8220<br />

www.bleucolumbia.com<br />

Hours: 11 am–9 pm Mon,<br />

11 am–10 pm Tues–Thurs,<br />

11 am–midnight Fri, 10<br />

am–midnight Sat, 10 am–9<br />

pm Sun<br />

CC’s City Broiler<br />

$$$–$$$$ y<br />

1401 Forum Blvd.<br />

573-445-7772<br />

www.ccscitybroiler.com<br />

Hours: 5 pm–10 pm daily<br />

Chris McD’s Restaurant &<br />

Wine Bar<br />

$$–$$$$ y ((5+)<br />

1400 Forum Blvd. #6<br />

573-446-6237<br />

www.chrismcds.com<br />

Hours: 4:30 pm–10 pm<br />

Mon–Sat, Closed Sun<br />

Churchill’s $$$$ (<br />

2200 I-70 Drive S.W.<br />

(Holiday Inn Executive<br />

Center)<br />

573-445-8531<br />

Hours: 5:30 pm–10 pm<br />

Tues–Sat<br />

Glenn’s Café<br />

$$–$$$$<br />

(y _ <br />

29 S. Eighth St.<br />

573-875-8888<br />

www.glennscafe.com<br />

Hours: 10 am–11 pm Mon–<br />

Sat, 10:30 am–11 pm Sun<br />

Grand Cru<br />

Restaurant<br />

$$–$$$$ ( _ y<br />

2600 S. Providence Road<br />

573-443-2600<br />

Hours: 11 am–late night<br />

Mon–Fri, 5 pm–late night<br />

Sat, Closed Sun<br />

Jack’s Gourmet $$–$$$$<br />

( y<br />

1903 Business Loop 70 E.<br />

573-449-3927<br />

www.jacksgourmet<br />

restaurant.com<br />

Hours: 4 pm–10 pm Mon–<br />

Sat, Closed Sun<br />

Les Bourgeois Bistro<br />

$–$$$$ ( y _ <br />

12847 W. Highway BB,<br />

Rocheport<br />

573-698-2300<br />

www.missouriwine.com<br />

Hours: 11 am–8 pm Tues-Sat,<br />

11 am–3 pm Sun, Closed<br />

Mon<br />

Mar–Oct: 11 am–9 pm Tues–<br />

Sat, 11 am–3 pm Sun,<br />

Closed Mon<br />

Les Bourgeois, situated<br />

on a bluff overlooking the<br />

Missouri River as it winds<br />

through a thick grove of<br />

trees, can easily claim one<br />

of the best views in central<br />

Missouri. One of Missouri’s<br />

largest wineries, every<br />

aspect of production, from<br />

the vineyard to the bottle,<br />

happens on-site. The famed<br />

appetizer every diner must<br />

sample is Gorgonzola<br />

cheesecake, served warm<br />

with basil pesto, tomato<br />

coulis and toasted Ellis<br />

Bakery bread.<br />

Room 38 Restaurant<br />

& Lounge $–$$$<br />

y _ (<br />

38 N. Eighth St.<br />

573-449-3838<br />

www.room-38.com<br />

Hours: 11 am–1 am Mon-Sat,<br />

Closed Sun<br />

Sophia’s $–$$$ y<br />

_(except Fri and Sat)<br />

3915 S. Providence Road<br />

573-874-8009<br />

www.addisonssophias.com/<br />

sophias<br />

Hours: 11 am–midnight Mon-<br />

Sat, 11 am–11 pm Sun<br />

february 2014 inside columbia 111


special advertising sec tion<br />

Sycamore<br />

$$$ y (<br />

800 E. Broadway<br />

573-874-8090<br />

www.sycamorerestaurant.<br />

com<br />

Hours: 11 am–2 pm Mon–<br />

Fri, 5 pm–10 pm Mon–Sat,<br />

bar open until 11 pm Mon–<br />

Thurs and midnight Fri–Sat,<br />

Closed Sun<br />

Trey $$$<br />

21 N. Ninth St.<br />

573-777-8654<br />

Hours: 11 am–10 pm<br />

Tues–Sun<br />

The Wine Cellar & Bistro<br />

$$$ ( y<br />

505 Cherry St.<br />

573-442-7281<br />

www.winecellarbistro.com<br />

Hours: 11 am–2 pm Mon–Fri,<br />

5–10 pm Mon–Sat,<br />

5–9 pm Sun<br />

lll<br />

international<br />

Café Poland $ <br />

807 Locust St.<br />

573-874-8929<br />

Hours: 10:30 am–7:30 pm<br />

Mon–Fri<br />

Casablanca<br />

Mediterranean Grill $–$$<br />

_ <br />

501 Elm St.<br />

573-442-4883<br />

www.casablanca-grill.com<br />

Hours: 11 am–10 pm Mon–<br />

Sat, Noon–5 pm Sun<br />

Curries Indian<br />

ToGo Restaurant $<br />

2518 Business Loop 70 E.<br />

573-355-5357<br />

www.currieskitchen.com<br />

Hours: 4 pm–10 pm<br />

Mon–Sun<br />

Günter Hans $<br />

1020 E. Broadway<br />

www.gunterhans.com<br />

Hours: 11 am–11 pm<br />

Mon–Sat<br />

India’s House $–$$<br />

1101 E. Broadway<br />

573-817-2009<br />

Hours: 11 am–2:30 pm,<br />

5 pm–9:30 pm Mon–Sat,<br />

5 pm–9 pm Sun<br />

International Café $–$$<br />

26 S. Ninth St.<br />

573-449-4560<br />

Hours: 11 am–9 pm daily<br />

Oasis Mediterranean<br />

Cafe $ <br />

2609 E. Broadway<br />

573-442-8727<br />

Hours: 10 am–8 pm Mon–<br />

Sat, 12–6 pm Sun<br />

Olive Café $–$$ <br />

21 N. Providence Road<br />

573-442-9004<br />

Hours: 10 am–9 pm Mon–<br />

Sat, 10 am–8 pm Sun<br />

Rush’s Pizzeria<br />

& Bakery $–$$$ _<br />

1104 Locust St.<br />

573-449-RUSH (7874)<br />

Hours: 11 am–10 pm Mon–<br />

Thurs, 11 am–2:30 am the<br />

next day Fri–Sat, 4 pm–<br />

10 pm Sun<br />

Taj Mahal $–$$ (<br />

500 E. Walnut St., Suite 110<br />

573-256-6800<br />

Hours: 11 am–2:30 pm,<br />

5 pm–9:30 pm daily<br />

lll italian<br />

Babbo’s Spaghetteria<br />

$$ _<br />

1305 Grindstone Parkway<br />

573-442-9446<br />

www.babbos<br />

spaghetteria.com<br />

Hours: 11 am–2 pm and<br />

5 pm–9 pm Mon–Thurs,<br />

11 am–2 pm and 5 pm–<br />

10 pm Fri, 5 pm–10 pm Sat,<br />

Noon–8 pm Sun<br />

Italian Village $–$$$ _<br />

711 Vandiver Drive #B<br />

573-442-8821<br />

Hours: 10 am–11 pm<br />

Sun–Thurs, 10 am–midnight<br />

Fri–Sat<br />

The Pasta Factory<br />

$–$$ _ ( y<br />

3103 W. Broadway,<br />

Suite 109<br />

573-449-3948<br />

www.thepastafactory.net<br />

Hours: 11 am–10 pm Sun–<br />

Thurs, 11 am–10:30 pm<br />

Fri–Sat<br />

lll mexican<br />

Carlito’s $ <br />

12 Business Loop 70 E.<br />

573-443-6370<br />

Hours: 11 am–7 pm Mon–Fri,<br />

Closed Sat–Sun<br />

El Jimador $ _<br />

3200 Penn Terrace<br />

573-474-7300<br />

Hours: 11 am–10 pm Mon–<br />

Thurs,<br />

11 am–10:30 pm Fri–Sat,<br />

11 am–9 pm Sun<br />

El Maguey<br />

901 E. Nifong Blvd.<br />

573-874-3812<br />

21 Conley Road<br />

573-443-7977<br />

Hours: 11 am–10 pm Mon-<br />

Thurs, 11 am–10:30 pm<br />

Fri–Sat<br />

El Rancho $<br />

1014 E. Broadway<br />

573-875-2121<br />

Hours: 11 am–2 am Mon–<br />

Wed, 11 am–3 am Thurs–Sat,<br />

11 am–11 pm Sun<br />

Freebirds World Burrito<br />

1020 E. Broadway, Suite F<br />

573-474-1060<br />

Hours: 11 am–10 pm daily<br />

www.freebirds.com<br />

José Jalepeños $<br />

3412 Grindstone Parkway<br />

573-442-7388<br />

Hours: 11 am–10 pm<br />

Mon–Thurs, 11 am–10:30<br />

pm Fri–Sat<br />

La Siesta Mexican Cuisine<br />

$-$$ _ <br />

www.lasiestamex.com<br />

33 N. Ninth St.<br />

573-449-8788<br />

3890 Range Line St., Suite 115<br />

573-228-9844<br />

Hours: 11–10 pm Mon–Wed,<br />

11–10:30 pm Thurs–Sat,<br />

11 am–9 pm Sun<br />

La Terraza Grill $<br />

1412 Forum Blvd., Suite 140<br />

573-445-9444<br />

www.ltmexican.com<br />

Hours: 7 am–10 pm, Mon–<br />

Thurs, 10:30 am–10:30 pm<br />

Fri–Sat, 7 am–9 pm Sun<br />

Las Margaritas $<br />

10 E. Southampton Drive<br />

573-442-7500<br />

Hours: 9 am–11 pm Sun–<br />

Thurs, 11 am–11:30 pm Fri, 9<br />

am–1 am Sat<br />

Pancheros Mexican<br />

Grill $<br />

421 N. Stadium Blvd.<br />

112 inside columbia february 2014


special advertising sec tion<br />

573-445-3096<br />

www.pancheros.com<br />

Hours: 10:30 am–10 pm<br />

Sun–Thurs, 10:30 am–11 pm<br />

Fri–Sat<br />

Rio Grande Mexican<br />

Restaurant $ <br />

3306 W. Broadway<br />

Business Park<br />

573-445-2946<br />

Hours: 11 am–10 pm Sun–<br />

Thurs, 11 am–11 pm Fri–Sat<br />

Taqueria El Rodeo $ <br />

805 E. Nifong Blvd.<br />

573-875-8048<br />

Hours: 9:30 am–10 pm daily<br />

lll pizza<br />

Angelo’s Pizza<br />

and Steak House<br />

$ _ (<br />

4107 S. Providence Road<br />

573-443-6100<br />

www.angelospizza<br />

andsteak.com<br />

Hours: 11 am–10 pm Mon–<br />

Sat, 11 am–9 pm Sun<br />

Arris’ Pizza<br />

$–$$$ _ (<br />

1020 E. Green Meadows<br />

Road<br />

573-441-1199<br />

www.arrispizzaonline.com<br />

Hours: 11 am–10 pm<br />

Mon–Thurs, 11 am–11 pm<br />

Fri–Sat,11 am–10 pm Sun<br />

Brooklyn Pizzeria $<br />

909 Cherry St.<br />

573-449-2768<br />

Hours: 11am–12am Sun–<br />

Thurs, 11am–2am Fri–Sat<br />

G&D Pizzaria<br />

$–$$$ _ <br />

2101 W. Broadway<br />

573-445-8336<br />

gdpizzasteak.com<br />

Hours: 11 am–10 pm Mon–<br />

Sat, Closed Sun<br />

George’s Pizza<br />

and Steakhouse $–$$<br />

5695 Clark Lane<br />

573-214-2080<br />

Hours: 11 am–10 pm daily<br />

Gumby’s Pizza<br />

& Wings<br />

1201 E. Broadway<br />

573-874-8629,<br />

www.gumbyspizza.com<br />

www.gumbyscolumbia.com<br />

Hours: 10:30 am–2 am<br />

Mon–Wed, 10:30 am–<br />

3 am Thurs–Sat, 10:30 am–<br />

midnight Sun<br />

Kostaki’s Pizzeria $$$ <br />

2101 Corona Road #105<br />

573-446-7779<br />

www.kostakispizzeria.com<br />

Hours: 11 am–10 pm Mon–<br />

Thurs, 11 am–11 pm Fri–Sat,<br />

Closed Sun<br />

Pickleman’s<br />

Gourmet Café $–$$<br />

www.picklemans.com<br />

2513 Old 63 S.<br />

573-886-2300<br />

Hours: 10 am–2 am daily<br />

1106 E. Broadway<br />

573-875-2400<br />

Hours: 10 am–2 am<br />

Sun–Wed, 10 am–2:30 am<br />

Thurs–Sat<br />

3103 W. Broadway, Suite 105<br />

573-875-0400<br />

Hours: 10 am–10 pm<br />

Pizza Tree $<br />

1013 Park Ave.<br />

(in Mojo’s)<br />

573-8PIZZA5 (874-9925)<br />

Hours vary<br />

Shakespeare’s<br />

Pizza $–$$ _<br />

www.shakespeares.com<br />

227 S. Ninth St.<br />

573-449-2454<br />

Hours: 11 am–10 pm<br />

Sun–Thurs, 11 am–1:30 am<br />

Fri–Sat<br />

3304 W. Broadway<br />

Business Park Court #E 573-<br />

447-1202<br />

Hours: 11 am–10 pm Sun–<br />

Thurs, 11 am–11 pm Fri–Sat<br />

3911 Peachtree Drive<br />

573-447-7435<br />

Hours: 11 am–10 pm Sun–<br />

Thurs, 11 am–11 pm Fri–Sat<br />

Southside Pizza<br />

& Pub $–$$<br />

3908 Peachtree Drive<br />

573-256-4221<br />

www.southsidepizza<br />

andpub.com<br />

Hours: 3 pm–1:30 am Mon–<br />

Fri, 11 am–1:30 am Sat,<br />

11 am–midnight Sun<br />

Tony’s Pizza Palace $ <br />

416 E. Walnut St.<br />

573-442-3188<br />

Hours: 11 am–2 pm Mon–<br />

Fri,4 pm–11 pm Mon–Thurs,<br />

4 pm–12:30 am Fri–Sat,<br />

4 pm–9 pm Sun<br />

lll southern<br />

& homestyle<br />

Dexter’s Broaster<br />

Chicken $<br />

711 Vandiver, Suite A<br />

573- 447-7259<br />

Hours: 10:30 am–10:30 pm,<br />

Mon–Sun<br />

Jazz, A Louisiana Kitchen<br />

$–$$$ <br />

214 Stadium Blvd.<br />

573-443-5299<br />

www.jazzkitchens.com<br />

Hours: 11 am–9 pm Sun–<br />

Mon,11 am–10 pm Tues–<br />

Thurs, 11 am–11 pm Fri–Sat<br />

JJ’s Cafe $ (_<br />

600 Business Loop 70 W.<br />

573-442-4773<br />

www.jjscafe.net<br />

Hours: 6:30 am–2 pm daily<br />

Lee’s Famous<br />

Recipe Chicken<br />

2316 Paris Road<br />

573-474-5337<br />

2200 W. Ash St., Suite 102<br />

573-445-6650<br />

www.showmelees.com<br />

Hours: 10 am–9 pm<br />

Sun–Thurs, 10 am–10 pm<br />

Fri–Sat<br />

Midway Family<br />

Restaurant<br />

6401 Highway 40 W.<br />

573-445-6542<br />

www.midwayexpo.com<br />

Hours: 24 hours,<br />

7 days a week<br />

Perche Creek Café $ <br />

6751 Highway 40 W.<br />

573-446-7400<br />

Hours: 6 am–2 pm<br />

Mon–Sat, 7 am–Noon Sun<br />

Zaxby’s $–$$<br />

www.zaxbys.com<br />

1411 Cinnamon Hill Lane<br />

573-442-2525<br />

Hours: 10:30 am–10 pm<br />

Sun–Thurs, 10:30 am–11 pm<br />

Fri–Sat<br />

3922 S. Providence Road<br />

573-447-8500<br />

Hours: 10:30 am–10 pm<br />

Sun–Thurs, 10:30 am–11 pm<br />

Fri–Sat v<br />

february 2014 inside columbia 113


Support Our<br />

Locally Owned<br />

Restaurants<br />

When you dine at local<br />

restaurants, you help support<br />

small-business owners who spend<br />

their dollars in the community.<br />

These dollars help keep our<br />

neighbors gainfully employed;<br />

the cycle continues as employees<br />

spend their wages on local arts,<br />

culture and other areas of the<br />

economy. Eating local pays BIG<br />

dividends for <strong>Columbia</strong>!<br />

44 Stone Public House<br />

3910 Peachtree Drive<br />

573-443-2726<br />

Bleu Restaurant & Wine Bar<br />

811 E. Walnut St.<br />

573-442-8220<br />

Chez Trappeur<br />

406 Main St., Arrow Rock, Mo.,<br />

660-837-3133<br />

Coley’s American Bistro<br />

15 S. Sixth St.<br />

573-442-8887<br />

Glenn’s Cafe<br />

23 S. Eighth St.<br />

573-875-8888<br />

Houlihan’s<br />

2541 Broadway Bluffs Drive, 573-815-7210<br />

Pizza Tree<br />

1013 Park Ave. (inside Mojos),<br />

573-8PIZZA5 (874-9925)<br />

Shakespeare’s Pizza<br />

Downtown location:<br />

225 S. Ninth St., 573-449-2454<br />

South location:<br />

3911 Peachtree Drive, 573-447-7435<br />

West location:<br />

3304 W. Broadway Business Park Court,<br />

573-447-1202<br />

Southside Pizza & Pub<br />

3908 Peachtree Drive<br />

573-256-4221


celebrate<br />

weddings<br />

& society<br />

SARAH & TIMOTHY’S 118<br />

wedding story<br />

announcements 122<br />

on the town 124<br />

IN FINE<br />

FEATHER<br />

Let the feathers fly with this 2014<br />

wedding trend. Incorporate feathers<br />

in your decorations and flowers. From<br />

bouquets to boutonnieres, let your love<br />

take flight. Don’t want fuzzies anywhere<br />

near your cake? Use the feather motif<br />

on stationery or in the details of jewelry<br />

and other bridal accessories.<br />

— MORGAN McCARTY<br />

Make your own<br />

boutonnieres by wrapping<br />

different feathers and<br />

small details such as<br />

berries or sprigs of herbs<br />

with a satin ribbon.<br />

photo by l.g. patterson<br />

february 2014 inside columbia 117


a wedding story l by weddings editor anita neal harrison<br />

Sarah Wood &<br />

Timothy Hixon<br />

Married<br />

July 13, 2013<br />

Sarah Wood wasn’t sure what to<br />

think of Timothy Hixon. The<br />

first few times she saw him, he<br />

was visiting friends at Austin<br />

College in Texas, where she<br />

worked, and she got the feeling<br />

he did not want to be bothered with<br />

small talk or meeting someone new.<br />

But much to her surprise, on one visit,<br />

he suggested the two of them get together<br />

sometime to talk.<br />

Interested, but not sure how it<br />

would go, Sarah suggested he come<br />

by her office later in the week. When<br />

he did, the two of them ended up at<br />

a Panera restaurant and talked until<br />

it closed. They talked a little about<br />

everything, and what intrigued Sarah<br />

the most was how Timothy talked<br />

about God’s unconditional love.<br />

“He talked about how love is not<br />

something you have to work for or<br />

be good enough for, and he said I deserved<br />

to know that,” she says. “It was<br />

one of those Sunday School answers<br />

I grew up understanding — it made<br />

sense when I heard it, but I’d never<br />

really experienced it in a romantic<br />

relationship.”<br />

Timothy promised that night at<br />

Panera to show Sarah unconditional<br />

love, and over time, Sarah realized he<br />

was serious about keeping that commitment.<br />

The two of them became engaged<br />

on the first anniversary of their<br />

courtship. The evening began with<br />

a private plane ride over Dallas at<br />

sunset. After dinner, Timothy and<br />

Sarah headed to their favorite park,<br />

where Timothy said he had a friend<br />

waiting to take pictures. Sarah was<br />

118 inside columbia february 2014 photos by courtney tompson photography


february 2014 inside columbia 119


In lieu of a guest<br />

book, Timothy<br />

and Sarah asked<br />

guests to leave<br />

their fingerprints<br />

and sign their<br />

names on a<br />

picture of a tree.<br />

Photography<br />

Courtney Tompson<br />

Photography<br />

Bridal Gown<br />

David’s Bridal<br />

Bridesmaids’ Gowns<br />

David’s Bridal<br />

Hairstyling<br />

David the Salon<br />

Tuxedos<br />

Men’s Wearhouse<br />

Florist<br />

Hy-Vee<br />

DJ<br />

HB Sounds<br />

Wedding Cake<br />

Hy-Vee<br />

Groom’s Cake<br />

& Cupcakes<br />

Sam’s Club<br />

Yellow Basket<br />

Weave Cake<br />

Bob Bohon<br />

Rings<br />

Reed & Sons, Sedalia<br />

Registry<br />

Target; REI;<br />

Bed, Bath & Beyond<br />

Wedding Coordinator<br />

Heather Wright<br />

(family friend)<br />

Fried Chicken<br />

Lee’s Chicken<br />

Tent, Chairs, Tables,<br />

Dance Floor &<br />

Fireworks<br />

Berry Good Tent Rental,<br />

Huntsville<br />

Fingerprint Tree<br />

Zazzle.com<br />

120 inside columbia february 2014<br />

suspicious more might be going on, and<br />

when they arrived at the park, and she saw<br />

colored lanterns hanging from trees next to<br />

a picnic table overlooking the lake, she knew<br />

she was right.<br />

On the picnic table, Timothy had the same<br />

two drinks the two of them had ordered that<br />

first night at Panera. Timothy got down on one<br />

knee, but before he could even finish saying,<br />

“Would you do me the honor of becoming my<br />

wife?” Sarah had his face in her hands and was<br />

saying, “Of course!” As Timothy stood up, he<br />

turned and shouted, “Hey!” and over the hill<br />

came four friends, with cameras in hand.<br />

“I was blown away with the details Timothy<br />

had put in place,” Sarah says.<br />

Timothy and Sarah wed on July 13, 2013,<br />

at Midway Farms north of <strong>Columbia</strong>. The Rev.<br />

Terry Hunsaker officiated.<br />

The ceremony took place on a high hill overlooking<br />

a rural Missouri landscape of trees and<br />

fields. Burlap-wrapped, flower-filled Mason jars<br />

hung from shepherd hooks that lined the walkway<br />

leading to the ceremony site, where hay<br />

bales covered in white muslin provided seating.<br />

A pair of wooden trellises draped with burlap<br />

and decorated with bouquets of white wildflowers<br />

stood behind the couple; large Mason jars<br />

filled with wildflowers finished off the frame.<br />

Sarah wore a strapless lace gown with a<br />

sweetheart neckline and trumpet fit. A crystal<br />

brooch pinned to a satin sash added sparkle at<br />

the empire waistline. Sarah paired the gown<br />

with a waist-length veil with beaded trim; she<br />

accessorized with a borrowed pearl necklace<br />

and bracelet. Her hair was a side-swept arrangement<br />

of loose curls. She carried a colorful<br />

summer bouquet of wildflowers.


Sarah’s bridesmaids wore sleeveless,<br />

chiffon, knee-length dresses in pale<br />

yellow; the dresses had a matching ribbon<br />

tied to the side in front and double<br />

beaded spaghetti straps. The bridesmaids’<br />

wildflower bouquets contained<br />

white flowers with yellow accents.<br />

Timothy and his groomsmen wore<br />

gray Calvin Klein suits with white<br />

shirts, gray vests and yellow neckties.<br />

Their boutonnieres were white daisies<br />

tied with jute, a material similar to<br />

burlap.<br />

The ceremony was a simple<br />

Christian service. Both of Sarah’s<br />

parents escorted her down the aisle to<br />

“Love Never Fails” by Brandon Heath.<br />

Before the vows, friends and family<br />

gathered around Timothy and Sarah<br />

to pray over them.<br />

After the ceremony, guests gathered<br />

for dinner in a large white tent, which<br />

sheltered white chairs and tables<br />

covered with white tablecloths. Burlap<br />

runners topped the tables, accented by<br />

silverware wrapped in yellow napkins<br />

tied with jute bows. For centerpieces,<br />

Timothy’s grandfather cut cedar<br />

wood rounds, which were topped<br />

with Mason jars wrapped in burlap<br />

and lace and filled with wildflowers.<br />

Each place setting had a small jar of<br />

jam with the note: “Spread the Love.”<br />

Instead of a guest book, Timothy and<br />

Sarah provided a picture of a tree<br />

where friends and family left their<br />

fingerprints and signed their names.<br />

Guests dined on fried chicken,<br />

green beans, potato salad and rolls.<br />

Dancing followed.<br />

The wedding cake sat on a threetiered<br />

cedar stand. The two bottom tiers<br />

held cupcakes, while the top held a twotiered<br />

round cake covered in smooth<br />

white icing dotted with small frosted<br />

daisies. Several small paper flags topped<br />

the cake; the highest read “Love” and the<br />

lower ones listed attributes found in 1<br />

Corinthians 13, such as “is kind,” “always<br />

trusts” and “never ends.” Dessert also<br />

included pies made by Timothy’s mother<br />

and grandmothers.<br />

Sarah and Timothy enjoyed a<br />

weeklong honeymoon in Puerto Rico<br />

right after the wedding. They live in<br />

Sherman, Texas. Sarah is coordinator<br />

of academic support services and programs<br />

at Austin College, and Timothy<br />

is an executive manager for Target.<br />

Sarah is the daughter of Bob and<br />

Mary Ann Wood of <strong>Columbia</strong>, and<br />

Timothy is the son of Russell and<br />

Teresa Hixon of Irving, Texas.<br />

february 2014 inside columbia 121


announcements<br />

bridal blog<br />

From her engagement to the end of the aisle,<br />

follow Anne Churchill’s journey to becoming<br />

Mrs. Wes Hanks at www.<strong>Inside</strong><strong>Columbia</strong>.net.<br />

Joyful Occasions<br />

Mid-Missouri brides and grooms share their happy news.<br />

Lauren Bishop and Kevin Luebbering will marry May 10 at the Historic Firehouse<br />

in Springfield. The bride-to-be is the daughter of Gary and Jennifer Bishop of<br />

Springfield. Ren graduated from the University of Missouri with a Bachelor of<br />

Journalism and a Bachelor of Arts in international studies in 2012. She currently<br />

works as the social media specialist for Springfield Public Schools. The future<br />

groom is the son of Mike and Jayne Luebbering of St. Thomas, Mo. He graduated<br />

from Missouri State University with undergraduate and master’s degrees in English<br />

before completing his Juris Doctorate at the University of Missouri School of Law in<br />

2013. He works as legal counsel for the Missouri Department of Social Services in<br />

Springfield. The couple met when they were students at the University of Missouri.<br />

Georgie Zitsch and Chris Cornell<br />

will marry on June 7 at First Baptist<br />

Church in <strong>Columbia</strong>. Georgie is the<br />

daughter of Bob and Molly Zitsch<br />

of <strong>Columbia</strong>. She will graduate<br />

in May from the University of<br />

Missouri-Kansas City with a dual<br />

degree in biology and German.<br />

Chris is the son of Larry and Patty<br />

Cornell of <strong>Columbia</strong>. With plans to<br />

receive a business degree from the<br />

University of Missouri-Kansas City<br />

in May, Chris currently works in the<br />

artist management division for F3<br />

Entertainment in Nashville. Chris and<br />

Georgie are high school sweethearts<br />

who began dating during their senior<br />

year at Rock Bridge High School.<br />

High school sweethearts Kathryn Tuchschmidt and Jacob Tillitt will marry on<br />

June 21 at the Missouri Botanical Garden in St. Louis. Kathryn is the daughter<br />

of Steve and Laura Tuchschmidt of <strong>Columbia</strong>. She graduated from the University<br />

of Missouri in 2011 with a Bachelor of Science in hospitality management. She is<br />

currently pursuing a master’s degree in veterinary public health and expects to<br />

graduate in December. Kathryn currently works as an assistant business manager<br />

with Mid America Harley-Davidson in <strong>Columbia</strong>. Jacob is the son of Donald and<br />

Robin Tillitt of <strong>Columbia</strong>. He will graduate from the University of Missouri in May<br />

with a Bachelor of Science in biology and a minor in chemistry. Jacob currently<br />

works as a sales associate with Mid America Harley-Davidson in <strong>Columbia</strong>.<br />

share<br />

the<br />

love!<br />

Would you like to see your wedding featured in <strong>Inside</strong> <strong>Columbia</strong>?<br />

Ask your photographer to send us a CD with 15 to 20 high-resolution photos from your wedding and reception, accompanied<br />

by a note that includes the bride and groom’s contact information. If your wedding is chosen for a feature, you will be<br />

contacted by a reporter who will interview you for the story. Photo disks will only be returned if accompanied by a selfaddressed,<br />

stamped mailer. Mail the photo disk to Editor, <strong>Inside</strong> <strong>Columbia</strong>, 47 E. Broadway, <strong>Columbia</strong>, MO 65203.<br />

122 inside columbia february 2014


Meagan Brophy and Adam Rau will<br />

marry on Sept. 13 at Integrity Hills at<br />

Big Cedar Lodge in Branson. Meagan is<br />

the daughter of Bob and Sherri Brophy<br />

of Houston, Texas. She graduated from<br />

the University of Missouri in 2008<br />

with a degree in animal science, and<br />

in 2012 with a doctor of veterinary<br />

medicine. Meagan currently works as<br />

a veterinarian with Webster Groves<br />

Animal Hospital in St. Louis. Adam<br />

is the son of Mike and Andrea Rau of<br />

Washington, Mo. He graduated from<br />

the University of Missouri in 2005 with<br />

a degree in business administration<br />

and in 2013 with an MBA. Adam is<br />

currently a biodesign and innovation<br />

fellow with the University of Missouri.<br />

Jessica Golden and Kevin Mason will<br />

marry on Aug. 23 at Les Bourgeois<br />

Vineyards in Rocheport. Jessica is<br />

the daughter of Kandase Johnston<br />

of Mexico, Mo. She attended the<br />

University of Missouri before<br />

graduating from the University of<br />

Missouri-Kansas City with a Doctor<br />

of Pharmacy degree in 2013. Jessica<br />

currently works as a pharmacist with<br />

Wal-Mart Pharmacy in <strong>Columbia</strong>.<br />

Kevin is the son of Cyndi and Bill<br />

Mason of Sun City, Ariz. Kevin<br />

graduated from the University of<br />

Missouri in 2009 with a degree in<br />

mechanical engineering. He currently<br />

works as a quality engineer with<br />

Hubbell Power Systems in Centralia.<br />

february 2014 inside columbia 123


on the town<br />

Visit our online gallery<br />

@ www.<strong>Inside</strong><strong>Columbia</strong>.net.<br />

Lucky’s Market Grand Opening<br />

Members of the <strong>Columbia</strong> community gathered at 111 S.<br />

Providence Road on Jan. 15 to celebrate the grand opening of<br />

Lucky’s Market. Founders and owners of the Boulder, Colo.-<br />

based grocer, Bo and Trish Sharon, joined the more than 150<br />

employees of their newest location for a bacon-cutting ceremony.<br />

A donation of $10,000 was made to the <strong>Columbia</strong> Center for<br />

Urban Agriculture. Cake, coffee and mimosas were served.<br />

Founders Bo and Trish Sharon<br />

Art Jeffrey and Dan Cullimore<br />

Zoe Broder, Heather Gillich and Christine Baker<br />

Sierra Napier, B.J. Hunter and Ana Compain-Romero<br />

Check presentation to the <strong>Columbia</strong> Center for Urban Agriculture<br />

The crowd<br />

Ryan Worley, Jack Jensen and Kelsey Palmquist<br />

124 inside columbia february 2014 photos by morgan mccarty


on the town<br />

submit your<br />

event photos!<br />

Mid-Missouri Taste of Elegance<br />

email editor@<br />

insidecolumbia.net<br />

On Monday, Jan. 6 at the Holiday Inn Executive Center, mid-Missouri chefs competed in the seventh annual Mid-<br />

Missouri Taste of Elegance culinary competition, hosted by Missouri Pork Association and the Food Bank for Central &<br />

Northeast Missouri. Chef Nick Bahan’s (of MU’s University Club and Bellerive Country Club in St. Louis) “Prime Devine<br />

Swine” dish received first place and $1,000. Second place and $500 was awarded to Chef Dennis Clay (<strong>Inside</strong> <strong>Columbia</strong>’s<br />

Culinary Adventures Center) for his “Duet of Kasu Marinated Pork Tenderloin and Confit of Pork Belly Brulee, Nashi<br />

Pear, Sweet Potato, Maitake Mushrooms, Pork Jus and Mustard Seed Aioli.” Chef Bryan Maness (Ozark Mountain Biscuit<br />

Co.) took third place and $250 for his “Sage and Wild Mushroom Stuffed Pork Belly en Crepinette with Gnocchi Galette,<br />

Winter Squash Puree and a Salad of Curly Endive and Persimmons with Anchovy-Pine Nut Vinaigrette.” As winner, Chef<br />

Bahan will attend the National Pork Summit, April 4–6 in St. Helena, Calif.<br />

Craig Hindelang and Jesse Souder,<br />

Holiday Inn Executive Center<br />

Trey Quinlan, Trey Bistro<br />

Patrick Miller,<br />

Sweet Chipotle Catering in Jefferson City<br />

Grand Cru Restaurant<br />

Ozark Mountain Biscuit Co.<br />

John Gilbreth, Dennis Clay and Jackson Portell<br />

Winners Trey Quinlan, Bryan Maness, Dennis Clay and Nick Bahan<br />

First-place winner Nick Bahan with his team<br />

126 inside columbia february 2014 photos by diane slater


february 2014 inside columbia 127


CoMo<br />

Shares<br />

The <strong>Columbia</strong> community is enriched by dozens<br />

of nonprofit organizations that help make our<br />

city more beautiful, more comfortable and more<br />

hospitable for all who live here. On these pages, we<br />

salute some of those organizations and encourage<br />

you to support them in their important work.<br />

Sponsored By: Joe Machens Toyota Scion<br />

Sponsored By: <strong>Columbia</strong> ENT


CoMo Shares<br />

Sponsored By: Mizzou Online<br />

Sponsored By: Forum Christian Church<br />

Sponsored By: Huebert Builders<br />

Sponsored By: Ram Jack / Gibbs Co.


a new view l<br />

by l.g. patterson<br />

@picturelg<br />

As a photographer, I have access to some unique points<br />

of view in the community. Here is one of them, in A New View.<br />

Assignment: Cold Weather<br />

The Location: City of <strong>Columbia</strong> power plant<br />

I’m not a big fan of cold weather. If it’s cold outside, I want<br />

snow on the ground; somehow, the white stuff makes the<br />

cold more bearable. Surprisingly, the attack of the “polar<br />

vortex” last month left me a little excited to see the eye<br />

candy that would follow.<br />

When temperatures get this cold, the steam that rises from<br />

<strong>Columbia</strong>’s power plant covers the trees, fences and grass with<br />

a thick, white ice. This icy coating can make the ordinary objects<br />

surrounding it quite beautiful. Even an ugly brown street light<br />

gets a makeover.<br />

I guess I shouldn’t hate the cold weather. It can create some<br />

natural art that warms me.<br />

130 inside columbia february 2014


february 2014 inside columbia 131


advertising index l<br />

businesses to know<br />

44 Stone Public House..............................115<br />

A-1 Party & Rental...................................... 123<br />

Accounting Plus.........................................103<br />

Andrew Stone Optometry.......................... 12<br />

Automated Systems...................................113<br />

Best of <strong>Columbia</strong> Party...............................111<br />

Binghams..................................................... 127<br />

Boone Hospital Center..................................6<br />

Bush & Patchett, L.L.C................................. 16<br />

Bleu Restaurant & Wine Bar..................... 45<br />

Callahan & Galloway................................. 132<br />

Cancer Research Center.............................47<br />

Carpet One..................................................... 11<br />

Cevet Tree Care...........................................112<br />

Coil Construction.........................................39<br />

Coley’s American Bistro............................115<br />

<strong>Columbia</strong> Entertainment Company..........31<br />

<strong>Columbia</strong> College.........................................43<br />

<strong>Columbia</strong> Landcare......................................25<br />

<strong>Columbia</strong> Center for Neurology<br />

and Multiple Sclerosis..............................109<br />

<strong>Columbia</strong> Pool & Spa.................................109<br />

Commerce Bank............................................. 5<br />

CoMo Christian Men’s Conference.......... 15<br />

Courtyard Marriott.....................................121<br />

Creative Surroundings ............................... 18<br />

D&H Drugstore..............................................4<br />

D&M Sound..................................................27<br />

DeSpain Cayce Dermatology<br />

& Medical Spa............................................... 16<br />

Diabetes Fair.................................................34<br />

Downtown Appliance............................... 136<br />

Edward Jones......................................... 48,49<br />

First Midwest Bank......................................29<br />

Flooring America........................................ 30<br />

Focus On Health Chiropractic..................121<br />

Forum Christian Church.............................73<br />

Gary B Robinson Jewelers..........................27<br />

Glenn’s Cafe.................................................115<br />

Hands On Ceramics....................................39<br />

Harper, Evans, Wade & Netemeyer........ 45<br />

Houlihan’s.................................................... 127<br />

Jim’s Lawn & Landscaping........................110<br />

Johnston Paint..............................................37<br />

Kliethermes Homes & Remodeling........ 125<br />

Lakota Coffee................................................ 14<br />

Landmark Bank........................................... 135<br />

LC Betz Jewelers..........................................119<br />

Les Bourgeois Vineyards..............................8<br />

Lizzi & Rocco’s Natural Pet Market.........113<br />

Macadoodles..................................................2<br />

Machens Advantage.............................75-102<br />

Major Interiors...........................................107<br />

Miller, Bales & Cunningham.................... 133<br />

Missouri Cancer Associates........................ 3<br />

Missouri Ear, Nose and Throat................107<br />

Moresource................................................... 41<br />

MO-X............................................................105<br />

Mustard Seed Fair Trade............................ 19<br />

MU Veterinary Medical<br />

Teaching Hospital.......................................112<br />

Nash FM......................................................... 21<br />

Nate’s Computer Repair............................. 71<br />

Neurology Inc...............................................43<br />

NH Scheppers Distributing....................... 68<br />

Outdoor Occasions....................................119<br />

Piano Distributors...................................... 133<br />

Pizza Tree......................................................114<br />

Postal & Sign Express...................................31<br />

Riback/DKB..................................................73<br />

Riley Smile Design....................................... 14<br />

Robinson’s Cleaners....................................47<br />

Rusk Rehabilitation Center......................108<br />

Shakespeare’s Pizza...................................115<br />

Sheri Radman................................................39<br />

Shotgun Pete’s BBQ Shack......................... 19<br />

Socket............................................................. 71<br />

Southside Pizza...........................................114<br />

St. Louis Resurfacing..................................131<br />

State Farm.................................................... 45<br />

Stephen Rust Design Studio......................37<br />

Stifel Nicolaus & Co. ................................. 132<br />

Tallulahs......................................................... 12<br />

The Callaway Bank................................ 32,33<br />

The Candy Factory....................................... 19<br />

The District................................................... 19<br />

True/False Film Fest.....................................13<br />

University of Missouri Health Care......... 17<br />

Waddell & Reed...........................................47<br />

Waterwood Gallery................................... 127<br />

Wedding Avenues......................................105<br />

William Woods University.........................37<br />

Wilson’s Fitness...........................................22<br />

Woody’s Gentlemen’s Clothiers...............111<br />

132 inside columbia february 2014


february 2014 inside columbia 133


the final word l fred@insidecolumbia.net<br />

Hope For <strong>Columbia</strong><br />

Later this month, our company will be playing an<br />

active role in hosting the first-ever CoMo Christian<br />

Men’s Conference. This event brings a lineup of<br />

powerful keynote speakers to <strong>Columbia</strong> to speak<br />

on a variety of issues important to men and the<br />

roles they play in their families, workplace and the<br />

greater community.<br />

While planning this conference, we had the opportunity<br />

to interact with a wide variety of interests from throughout<br />

<strong>Columbia</strong>’s faith community. As I learned more about<br />

these organizations and their missions, I was struck by the<br />

vital role they play in keeping the<br />

fabric of our community intact.<br />

Most people know that our<br />

local churches have long been<br />

instrumental in feeding the<br />

hungry, providing shelter for the<br />

homeless and working with atrisk<br />

populations. Few <strong>Columbia</strong>ns<br />

understand, however, the scope<br />

of these monumental tasks.<br />

With more than 150 different<br />

congregations in <strong>Columbia</strong><br />

“an impressive<br />

number of local<br />

churches are<br />

actively engaged<br />

in recovery<br />

ministries.”<br />

available to lend a helping hand,<br />

that old adage has never been<br />

truer — it really does take a<br />

village.<br />

A recent example is last<br />

month’s record low temperatures,<br />

which put a significant strain on<br />

resources normally dedicated<br />

to serving the homeless in our<br />

community. Yet a collaborative<br />

effort among local churches called Room At The Inn<br />

stepped up to answer the call. Through the coldest months,<br />

these churches have set up a rotating shelter that can<br />

handle up to 35 people each night. Local participating<br />

churches include Broadway Christian, Calvary Episcopal,<br />

Missouri United Methodist, Sacred Heart Catholic and<br />

Community United Methodist. Before this project could<br />

get on its feet, the congregation of Unitarian Universalist<br />

Church stepped up to offer temporary shelter in its<br />

building.<br />

Keep in mind that these churches are simply handling<br />

the overflow from several local faith-based organizations<br />

that consistently provide shelter, including the Salvation<br />

Army’s Harbor House, the Catholic Worker’s St. Francis<br />

House and the New Life Evangelistic Center.<br />

I recently had the opportunity to sit down with the<br />

leadership team at Love INC (Love In the Name of<br />

Christ) to learn more about their organization. Love INC<br />

has coordinated a network of local churches to work<br />

with <strong>Columbia</strong>’s at-risk populations and offer life skills<br />

training, financial counseling and personal coaching<br />

aimed at helping people wean themselves from the many<br />

government-based cash assistance programs that exist.<br />

Love INC’s army of volunteers from local churches<br />

takes a personal interest in each person who walks through<br />

the door, working with them toward a variety of longterm<br />

solutions. This organization’s work is rooted in the<br />

principle, “Give a man a fish, and you feed him for a day;<br />

teach a man to fish, and you feed him for a lifetime.”<br />

Beyond the struggles to provide food and shelter to<br />

those in need, an impressive number of local churches<br />

are also actively engaged in recovery ministries that help<br />

people deal with drug and alcohol addiction and other<br />

codependency issues. We live in a community where<br />

there is easy access to alcohol, illegal drugs and other<br />

vices. Worse yet, it seems that many in our community<br />

have a rather permissive attitude toward the use of illegal<br />

substances, posing no social stigma that might dissuade<br />

a person from using these drugs. Fortunately, our area<br />

churches are stepping up to the plate to fill a void that local<br />

courts, governments and social service agencies cannot.<br />

In my 20 years in <strong>Columbia</strong>, I have been intrigued<br />

by our community’s strong propensity to keep all church<br />

and state matters on polar opposites of the spectrum.<br />

Unfortunately, <strong>Columbia</strong>’s faith community has had to<br />

step up and take ownership for what would normally be a<br />

governmental responsibility. We are living in an era where<br />

our public infrastructure and social service systems are<br />

overwhelmed by demand and the resources dedicated to<br />

dealing with social issues are beyond scarce. The time to<br />

give credit to <strong>Columbia</strong>’s faithful is long overdue.<br />

An Invitation<br />

I’d like to invite the men of this community to<br />

invest a day in themselves by attending the CoMo<br />

Christian Men’s Conference on Saturday, Feb. 22.<br />

This conference will show men how they can<br />

become agents of change in their families and in<br />

their faith. We’ve planned a day filled with amazing<br />

speakers, great music and tons of inspiration. For<br />

more information on the conference, please visit<br />

www.CoMoChristian.com. Hope to see you there.<br />

Fred Parry,<br />

Publisher<br />

134 inside columbia february 2014


<strong>Inside</strong> <strong>Columbia</strong><br />

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<strong>Columbia</strong>, MO 65203<br />

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