crossroads: november 2014

CROSSROADS NOVEMBER 20142

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2014contents

Bob HunekeAndrew TessmerRebecca BrockmannAvalanche, Robin Daniels, Brian Guerrero, Tony Mathews, Cindy Moore, Melinda Myers, Dave Welborn, and Community News Staff MembersRay RockwellShawn Clubb

PublisherEditor

Production ManagerContributors

PhotographerStaff Writer

VOL 11 | NO 11

3NOVEMBER 2014 CROSSROADS

NOVeMBeR

Departments

features

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By Robin Daniels

By: Avalanche, Laurie Nobe, Randy Davies, Catherine Armbruster and Brian Guerrero

By Dave Welborn, Exec. Director, KEEN St. Louis

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Advertiser ProfilesBuy vs. Rent?

A Community News ThanksgivingA peek into the holiday traditions of the Community News Family

Fun for ALL!Thanks for Giving

Around TownLocal news and events

EntertainmentThe Career Path of Interstellar’s Christopher Nolan

BusinessWestern St. Charles County Chamber of Commerce

FoodFlavors of Fall

Always an AdventureThanksgivingMoore on LifePhooey on Phancy Phood Photos

Community CalendarNovember

HealthFlu Fighters: Busting Six Sickening Flu MythsPhoto OpProst to St. Charles Oktoberfest 2014

On the cover: Photo courtesy Big Stock


AROUND TOWN

Wentzville School District to Host Emergency Preparedness CourseWentzville Holt High School senior Emily

Rosenblum, the national chairperson and one of 15 FEMA Youth Preparedness Coun-cil, representatives from across the U.S., will work with the Wentzville School District this November to host TEEN CERT training.The course will be taught over two week-

ends on Nov. 7 and 8 and Nov. 14 and 15. The two Friday sessions will be from 7 to 10 pm and the Saturday sessions will be from 8 am to 5 pm, with a one-hour lunch break. All classes will be taught by trained instruc-tors and first responders through the Mid America TEEN CERT program at Holt High School, 600 Campus Drive, Wentzville.This class is open to other schools and the

public. It is developed to allow instruction to service groups or organizations includ-ing HOSA, NHS, Boy Scouts, Girl Scouts, and 4H. The program is set up to teach both adult and teen learners with almost half of

the program’s more than 1,000 grad-uates being 18 years old and older.Students learn skills and resources

to aid them in the event of a disaster. The Incident Command scenario, for example, was developed to teach or-ganizing skills and leadership.Students experience rescuing their

injured classmates and bringing them safely to the treatment area. Students also crawl through a dark closet and classroom searching for their fallen peers.Throughout the 24-hour training,

students are taught how to handle medical emergencies, extinguish live fires and perform student searches. The course will be presented at the high school, so the students experi-ence it in their most probable en-vironment. The post-disaster “hot wash” portion of the training is meant to teach students what is normal, ex-pected and abnormal. Students are taught to manage stress, assist with people with special and functional physical needs, and recognize signs and symptoms of disaster-related psychological issues. The class cul-minates with a real-time, life-like simulated disaster exercise that will showcase the new-ly learned emergency skills of the students.“Providing TEEN CERT training has proven

to be an important program in educating our youth and adult citizens on how to care for themselves and their neighbors,” Rosen-

blum said. “If the adults are at work or injured during a disaster, who will take care of their children? With an average of 25-40 students per class, this provides an un-manageable ratio. Would your child know what to do in a disaster situation? Could they safely

take care of themselves? How would they handle a crisis, much less a major disaster?”While Wentzville School District was the

first to initiate the training through a cer-tified TEEN CERT program, other school districts around the area are requesting the training in their schools. As the training is gaining popularity, TEEN CERT is been re-quested as a permanent part of the curricu-lum and education departments are review-ing cost and resource impacts.This year, as national chairperson, Rosen-

blum’s goal is to hold a nationwide contest to find the most creative “mascot” or story to exemplify emergency preparedness. This mascot would be akin to Smokey Bear, Mc-Gruff the Crime Dog, and Sparky the Fire Dog.For more information about this class,

TEEN CERT or emergency preparedness, contact Kim Voss at [email protected] or Emily Rosenblum, FEMA Youth Preparedness Council Chairperson at [email protected] or [email protected]. Seating is lim-ited, so RSVP soon to reserve a spot in the class.

Students learn how to properly and safely extinguish a live fire during a TEEN CERT Emergency Preparedness session. Photo Courtesy Mid America Teen Com-munity Emergency Response Team


AROUND TOWN

The St. Charles Community College Adult Education and Literacy program is offering free High School Equivalency preparation classes in St. Charles, Warren, Lincoln and Pike counties.The High School Equivalency (HSE), HiSet exam, replaced the GED in January 2014. Prepa-

ration classes are offered in the mornings and evenings, Monday through Thursday, de-pending on the location. Classes are at St. Charles Community Col-lege, St. Charles High School, Timberland High School in Wentzville, Missouri Career Center in St. Peters, University Extension Center in Warrenton, Troy Probation and Parole offices, Winfield High School, and Pike Lincoln Technical Center in Eolia.Classes are filling quickly and registration is required. There is only

one registration date left for 2014.In addition to HSE preparation classes, the Adult Education pro-

gram offers free English as a Second Language classes. Students can study mornings and evenings, Monday through Sunday, depending on the class location. Classes meet at St. Charles Community Col-lege, St. Charles, Wentzville and Wright City. Call 636.922.8411 for information on registration dates, times and

locations. More information can be found at www.stchas.edu/ael.

High School Equivalency Classes Offered

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Cuivre River Electric Cooperative is one of more than 29,000 member-owned cooper-atives in the United States that observe Na-tional Cooperative Month during October.Cuivre River members share ownership of

their local offices, facilities and distribution system, the cooperative-owned power sup-ply network and power plants, and their national brand, Touchstone Energy Coop-erative. Besides Cuivre River, brand names includ-

ing Land O’ Lakes, Ocean Spray, REI, Flori-da’s Natural, ACE Hardware, Sun-Maid, Na-tionwide Insurance, Blue Diamond, Welch’s and Riceland, all come from cooperatives.More than 130 million Americans find so-

lutions to their needs through cooperatives that provide common goods and services. Cooperatives generate in excess of $500 bil-lion in yearly revenue, employ more than 850,000 Americans, and have total payrolls of more than $25 billion annually.Cooperatives operate in a variety of indus-

tries, including agriculture, child care, elec-tricity, financial services, food retailing and distribution, health care insurance, hous-ing, purchasing and shared services, tele-

communications and others.Cuivre River Electric Cooperative is owned

by more than 60,000 consumers, who re-ceive electricity in St. Charles, Lincoln, War-ren, Pike and Montgomery counties. Cuivre River is governed by 12 elected consumer-members, who serve as the board of direc-tors for all cooperative members. During 2014, Cuivre River Electric Cooperative re-turned $4.4 million to its member-owners. Cuivre River Electric Cooperative consis-

tently ranks among the top electric provid-ers in the nation according to the American Consumer Satisfaction Index. Cuivre River’s recent ACSI score of 88 was 13 points above the industry average. The ACSI is produced by the Stephen M. Ross Business School at the University of Michigan, in partner-ship with the American Society for Quality and the international consulting firm, CFI Group.Cuivre River is the largest electric co-

operative in Missouri, providing electric service to more than 60,000 homes and businesses. Currently, 58 percent of Cuivre River members live in St. Charles County, 25 percent in Lincoln County, 15 percent

in Warren County, and 2 percent in Pike County. Several members also live in Mont-gomery County. For more information, call 636.528.8261, 695.4700, or 800.392.3709, or visit www.cuivre.com.

Cuivre River Electric Cooperative Celebrates National Cooperative Month


AROUND TOWN

Students at Discovery Ridge Elementary participated in the 5th Annual Discovery Days during the week of Oct. 6-10.The event, conceived by faculty members

in 2010 before construction of the new el-ementary school was completed, focuses on discovery in the physical world.“Discovery Days is week of hands-on learn-

ing about space and flight,” Principal Laura Bates said. “The annual event has developed our school’s sense of community, commit-ment to learning, and love of science.” On Friday, the week culminated with ac-

tivities that included a visit from retired

USAF Colonel J.P. Morgan, whose brother was an original Tuskegee Airman. Other activities included solar scope viewing with the Astronomical Society of Eastern Mis-souri, and a Monsanto outreach program on sound and light. Boeing fighter jet pilots also shared with students what it was like to fly an F/A-18 Super Hornet built in St. Louis. Additional events included Dino Odell’s

science songs and the St. Louis Science Cen-ter unisphere, a portable, inflatable mini-planetarium. The celebration concluded Friday night with a dinner followed by an astronomy viewing at Broemmelsiek Park.

Discovery Ridge Elementary Celebrates 5th Annual Discovery Days

www.viperrocks.com

The St. Charles Kiwanis Club, MODoT and St. Charles County Government hosted the One Shot and Done 5K Run on Phase 3 of Highway 364 on Oct. 4.More than 250 runners were treated to a

view St. Charles County from the unique vantage point on a fine, but chilly morning. The St. Charles Kiwanis Club will donate pro-ceeds from the run to the children’s charities

it supports.The Kiwanis Club of St. Charles is a service

organization with the objective of bringing aid to children in need. The majority of its efforts benefit children in the local commu-nity. A portion of the funds go to help meet Kiwanis International objectives, which focus on the special needs of young children from prenatal development to age five.

Groups Host 5K Run on Phase 3 of Page Avenue Extension

Runners eat up the road during the recent One Shot and Done 5K held on Phase 3 of Highway 364. Photo courtesy Greater St. Charles Chamber of Commerce

The end of the year is a great time for all of us to sit down and reflect on all of the blessings we have received throughout the year while giving thanks to all those who have helped us along the way.While there are many individuals, groups and organizations that

deserve our thanks this Holiday season, there is one particular group of individuals who not only risk their lives to protect us each day, but take time away from their families and friends on their off days to go the extra mile to lend a hand.The Cottleville Firefight-

ers, like many firefight-ers, have a long history of helping those that are less fortunate. For many years, this group has raised thousands of dollars for nonprofit organizations (a record $20,000+ for the Muscular Dystrophy Asso-ciation this year alone), adopted needy families during the holidays, and contributed to coat drives and other charitable initiates. The Cottleville Firefighters are part of the Cottleville Fire Protection Dis-trict (CFPD), which serves Cottleville, Harvester, Weldon Springs, O’Fallon and St. Peters. In 2008, to further organize and broaden its charitable activities, the Firefighters established Cottleville Fire-fighters Outreach, or CFO, a nonprofit, charitable organization. CFO is funded by community events and is 100 percent volunteer run, operating out of the CFPD’s Station #1 in Cottleville.“We are a mix of firefighters, fire chiefs, other district employees

and community members that share a common interest in achiev-ing our mission to make our community a safer, healthier and hap-pier place to live and work,” said CFO Executive Director, Captain Skip Stephens. “We are very proud of what we have been able to accomplish in our community.”And what they have accomplished this year alone is staggering. In

addition to its very successful St. Patrick’s Day “Run for the Helmet,” the group has hosted activities including a golf tournament, trivia night, a family fun festival, a volleyball tournament and more. They

sat on the roof of Chick-Fil-A to raise money for MDA, assisted with a Bike Safety Day, and stood out on the hottest day of the year, col-lecting canned goods for local food banks. Most recently, the group hosted its annual Haunted Hayride and Food Truck Festival attend-

ed by thousands looking to get a fright-fix. All the money raised at these events helps individuals and groups in need.“CFO is my passion be-

cause we have a direct and palpable impact on the lives of the people we serve and protect on a daily basis,” Stephens said. “Serving as a firefighter is quite rewarding in of itself, but serving as a firefighter and having CFO as an ad-ditional avenue to help people on our ‘off’ days makes us feel like we are really making a difference. “

Stephens is also thankful this Holiday season. “I want to say ‘thank you’ to all of the residents in our community. It may be our mission to make the community safer, healthier and happier, but because of the wonderful people who live here, it is already the best place in the world,” he said.And thank you, Captain Stephens and the CFO for enriching all of

our lives through your selfless work. For more information of the CFO, visit www.fireoutreach.com


Fun for ALL!

By Dave Welborn, Exec. Director, KEEN St. Louis

KEEN St. Louis offers a free program for schools which celebrates diversity by pointing out characteristics that makes us more alike than different.

Dave Welborn is the Executive Director of KEEN St. Louis, a local nonprofit which provides free recreational programs for kids with physical and mental disabilities age 5-17. For more information visit www.keenstlouis.org

THANKS FOR GIVING

After the verb “To Love”... “To Help” is the most beautiful verb in the world.– Bertha Von Suttner, Nobel laureate

8 CROSSROADS NOVEMBER 2014

BUSINeSS

WEsTERN sT. CHARLEs COuNTy CHAMBER OF COMMERCEServing Wentzville, Lake St. Louis, and Dardenne Prairie

Recent Ribbon Cuttings & Groundbreaking

Continued on page 9

The Western St. Charles County Chamber of Commerce recently hosted ribbon cutting and groundbreaking ceremonies for NISC, Home Video Studio, Papa Murphy’s, DIY Rifle, Sugarfire Winghaven and Route 364.

1. National Information Solutions Coop-erative (NISC)National Information Solutions Coopera-

tive (NISC) celebrated a groundbreaking for a new addition to their location in Lake St. Louis. NISC is a technology cooperative that creates software solutions for the electric-ity and telecommunications industries. Visit their offices at One Innovation Circle, Lake St. Louis, MO 63367. For more information, call 636.755.2300, or visit www.nisc.coop.

2. Home Video StudioHome Video Studio celebrated a ribbon cut-

ting ceremony at their location in Wentzville. Home Video Studio specializes in video ed-iting, video to DVD transfer, DVD and CD duplication, photo/video montages, Super 8mm, 8mm & 16mm home movie transfers, 35mm slide transfers, video tape repair and much more. Visit them at 13 West Allen St., Wentzville, MO 63385. For more informa-tion, call 636.887.2883, or visit www.homevi-deostudio.com/stl.

3. Papa Murphy’sPapa Murphy’s celebrated the opening of

their new location in Lake St. Louis with a Rib-bon Cutting. Their Take ‘N’ Bake Pizza model has positioned them as the “#1 Pizza Chain” in several national surveys year after year. Vis-it them at 6289 Ronald Reagan Dr., Lake St. Louis, MO 63367. For more information, call 636.625.8800, visit www.papamurphys.com.

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The Western St. Charles County Chamber of Commerce is excited to announce their 3rd Annual “Pay It Forward Raffle.” There will be two Grand Prize Winners this year. Each win-ner will receive a $500 Visa Gift Card. With each ticket purchased the chamber will be paying it forward and donating $1,500 from the raffle sales to Operation Food Search and $1,500 to the four $750 scholarships the chamber awards annually to local students. Tickets are $10 a piece and the Chamber is

selling only 400 tickets. Each raffle ticket pur-chased helps to provide food for local fami-lies and scholarships for local students. The drawing will be held on Dec. 11, 2014. To purchase tickets, call the Chamber of-

fice at 636.327.6914, visit the Chamber of-fice at 210 S. Linn Ave. in Wentzville, or visit. www.westernstcharlescountychamber.com.

BY TONY MATHEWSTony Mathews is the Presi-dent and CEO of the Western St. Charles County Chamber of Commerce

For more on any of this information or the chamber in general, please call the chamber office

at 636.327.6914 or visit the website www.westernstcharlescountychamber.com.

Located at 210 South Linn Avenue in Wentzville.

Pay it Forward Holiday RaffleEnter for a Change to Win $500The Western St. Charles County Cham-

ber of Commerce is excited to bring local residents their inaugural Holiday Festival & Scavenger Hunt from 10 am to 2 pm Sat-urday, Nov. 8 at the Meadows in Lake St. Louis. The Chamber invites everyone in the community to come shop at the Vendor Fair, participate in the fun Family Scavenger Hunt, and try some local food trucks!There will be many vendors offering spe-

cial pricing and unique gifts for everyone on your holiday shopping list, free family holi-day photos, visit and photos with Santa, fire trucks, family scavenger hunt, free gift wrap-

ping, and more.Vendor Fair will be from 10 am – 1 pm and

the scavenger hunt will begin at 1 pm. The event will be hosted at The Meadows Shop-ping Center, 20 Meadows Circle Dr. in Lake St. Louis.The price to sign up for the Scavenger Hunt

is $10 per person. That includes a t-shirt and prizes. The Festival’s vendor fee is $75. The fee includes table, table cloth, electric, and signage. To sign up for booth space, or scav-enger hunt team members, call the chamber office at 636.327.6914, or visit www.western-stcharlescountychamber.com.

NOVEMBER 2014 CROSSROADS 9

BUSINeSS

Chamber Gearing up for a Inaugural Holiday Festival & Scavenger Hunt Nov. 8

www.stcharlesconventioncenter.com

4. DIY RifleDIY Rifle celebrated the opening

of their location in Wentzville with a Ribbon Cutting. DIY was found-ed on the belief that an educated firearm owner is a better firearm owner. Through their classes, they teach students to build their own rifles, how rifles work, and how to maintain them. Visit them at 152 Enterprise Drive #108, Wentzville, MO 63385. For more informa-tion, call 636.336.6935, or visit www.diyrifle.com.

5. Sugarfire WinghavenSugarfire Winghaven celebrated

the opening of their restaurant with a Ribbon Cutting ceremony. Visit them at 9955 Winghaven Blvd., O’Fallon, MO 63368.Sugarfire is consistently ranked

among the best BBQ restaurants in the metro area. They offer tra-ditional smoked meats like baby back ribs, juicy pulled pork, and beef brisket. For more information, call 636.265.1234, or visit www.sugarfiresmokehouse.com.

6. Route 364The chamber attended the opening of

the Route 364 from Hwy. 40 to Hwy. K. The chamber was proud to attend this ribbon cutting ceremony and knows that it will

help reduce commute times throughout the county.

The Western St. Charles County Chamber of Commerce serves Dardenne Prairie, Lake St. Louis, and Wentzville. The chamber is comprised of 625 members. If you are inter-ested in having a ribbon cutting at your place of business please contact the chamber.

Photos courtesy Western St. Charles Chamber of Commerce

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eNTeRTAINMeNT

The Career Path of Interstellar’s Christopher Nolan I still remember the days when this film-

maker made it big with a small budget inde-pendent-film masterpiece called Memento—which blew away everyone’s expectations with its mind-bending premise—before be-coming the blockbuster master he his today. Christopher Nolan, mostly known for direct-ing all three films of The Dark Knight Tril-ogy, has quite a career path that lead him to where he is today. It’s worth exploring as we prepare for his next anticipated film, Interstellar, which is set to open Nov. 8.Following (1998) With only a $6,000 budget, Nolan wrote,

shot, and directed his first feature film. The story is about an inspiring writer who decides to follow strangers for inspirational material. What he didn’t count on was meeting a thief who interestingly takes him under his wing. Displayed purposely out of sequence, the audience is treated to a twisted story that makes one wonder who will ultimately be out-conned in the end. The ultra-low budget film will have viewers in for quite a surprise in the end.Memento (2000)Christopher Nolan created his first mas-

terpiece about a man (actor Guy Pearce in top form) who suffers from short-term memory loss while trying to track down his wife’s killer. What makes this one of the most original films ever made is the fact that Nolan (with help from his brother Jonathan Nolan) came up with the brilliant idea to tell the major portion of the story backwards in seg-

ments—the only sure way for the viewer to feel what the lead character is experiencing. Just when the viewer may have this movie fig-ured out (much like Following) a revolution-ary twist at the end erases the thought.Insomnia (2002)Nolan began his long-standing relationship

with Warner Bros. when he was chosen to di-rect Insomnia—his first studio film. This next psychological thriller required him to direct three Academy Award winners, Al Pacino, Hilary Swank and Robin Williams (in his first villainous role). Pacino plays an LAPD detec-tive who was invited to head a murder inves-tigation in Nightmute, Alaska. It’s the time of year when the sun is out 24 hours a day, mak-ing him severely sleep-deprived for the case, while a situation back at home continues to catch up with him. Nolan cleverly found a way for the viewer to experience the effects of insomnia as a suspenseful tool—with no sleepy side effects!Batman Begins (2005)The age of rebooting a franchise in cine-

mas began with this film that gave Batman (Christian Bale) his “mojo” back. Critics and fans were impressed with Nolan’s bold deci-sion to replace the quirky element of the last franchise, respectively, with a grittier tone in the new one. Nolan continues to progress as a filmmaker by adding a big budget ac-tion movie to his resume and Batman Begins proved to be a solid one at that.The Prestige (2006)Our director’s next project is a period piece

about two rival magicians (Christian Bale and Hugh Jackman) that will do almost any-

thing to out perform the other during the end of the nineteenth century. Nolan takes the viewer into the psychological depths of obsession with both characters as they com-pete to perform the ultimate illusion with some tragic results that happen along the way. The Dark Knight (2008)Many say the sequel to Batman Begins as

the greatest superhero movie ever made and there are countless reasons to back that up. Nolan’s direction had never been better at this point along with the help of a stellar cast and crew. The Dark Knight became the sec-ond highest grossing movie of all-time that year and won two Oscars out of eight nomi-nations including a win for Heath Ledger as The Joker. Nolan earned his status as a top Hollywood director of our modern times.Inception (2010)Ten years prior to this film’s release, Chris-

topher Nolan had an idea on what it would be like to wonder within a person’s dream and even exploring a dream within a dream. Leonardo DiCaprio is Cobb, a thief on the run who has the technology of dream shar-ing and uses it to steal other peoples’ se-crets. With grade-A epic action and terrific mind-bending tactics—and visual effects, Inception is the ultimate Christopher Nolan film that plays to all of his signatures and strengths as a filmmaker.The Dark Knight Rises (2012)Nolan completed his third and final Batman

blockbuster that takes place eight years from where the last film left off. When Gotham’s most ruthless terror, Bane, ceases control of the entire city, Bruce Wayne’s alter ego is forced out of hiding for his last fight that con-cludes the series in what is now labeled as The Dark Knight Trilogy.

BY BRIAN GUERREROBrian Guerrero is a former resident of Los Angeles and a current resident of New York City with extensive experience in front of and behind the camera for film and television.

Christopher Nolan photo courtesy Alberto Pizzoli/AFP/Getty Images


Flavors of FallCarol Hurst from The Olde Town Spice Shoppe in St. Charles has shared with us some

sweet treats for the fall months. Celebrate the tastes of fall with these two pie recipes.

Presidential Sweet Potato Pie

Cinnamon Roll Pecan Pie

Ingredients:3 sweet potatoes, cut in half lengthwisePotato Topper: 1/2 teaspoon ground Vietnamese cinnamon, Olde Town Spice Shoppe 6 star anise, Olde Town Spice Shoppe1 orange, cut in to 6 pieces2 tablespoon melted butter 1 cup sugar 2 tablespoon butter, melted2 eggs 1 to 2 tablespoons bourbon or one teaspoon Vanilla Paste, Olde Town Spice Shoppe (or 1 teaspoon vanilla extract)1/4 teaspoon salt 1/4 teaspoon ground ginger, Olde Town Spice Shoppe 1 cup milk 9-inch unbaked pie crust Meringue, optional3 egg whites1/4 cup sugar

Directions:Preheat the oven to 350 degrees F.

For the potatoes: place the sweet potatoes on a baking sheet and add toppers: cinna-mon, star anise and orange and drizzle 2 tbl melted butter over everything. Bake at 350 degrees until the sweet potatoes are ten-der (about 50 min.). Discard the anise stars and orange. Scoop out the potatoes and press them against the side of a bowl with a fork so it turns into a potato purée. Set the potato purée aside (approx 2 cups) to cool.

For the filling: using an electric hand mixer, combine the potatoes, 1 cup of the sugar, ¼ stick butter, eggs, vanilla, and salt. Mix thoroughly. Add the milk and con-tinue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the cen-ter comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue: using an electric mixer, beat the egg

whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beat-ing until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned with a toasted color. Cool.

You can also top with marshmallows and brown or just add a dollop of sweetened, whipped cream.

The cinnamon rolls make a beautiful and delicious crust – I love making it in a clear glass pie plate so you can really show off the unique and tasty recipe!

Ingredients:One 9-inch pie crust, not yet baked (such as a refrigerated Pillsbury crust, or a Jiffy prepared crust) 4 tbsp melted butter 4 tsp ground Vietnamese cinnamon, divided use 3/4 cup dark or light corn syrup 2/3 cup packed light brown sugar 3 large eggs, at room temperature 1 tsp vanilla paste (vanilla extract will work)1/2 tsp salt 2 cups pecan halves

Directions:Start with dough that is slightly chilled but still pliable. Roll out the dough on a lightly floured piece of parch-ment or waxed paper until it’s a little less than 1/4-inch thick.

Brush 1 tablespoon of the butter on top of the crust–for the cinnamon to stick to. Leave the rest of the melt-ed butter to put in the filling. Sprinkle 2 teaspoons of the cinnamon on top of the crust, and spread it around. Now roll it up into a tight spiral. Use a sharp serrated knife to cut the spiral log into rounds, about 1/2-inch thick. If your dough has become too soft to cut cleanly, or is getting smashed down during the process, refriger-ate or freeze it briefly until it is firm.

Rub a 9-inch pie pan liberally with butter. Start placing the cinnamon swirl pie piec-es in the pan and begin to flatten them with your fingers, pressing them down so that they expand. Place them next to each other across the entire bottom and up the sides, filling in all of the gaps. You shouldn’t see any empty space between the pieces. Try to get them all about the same depth. Press everything together until you have a solid crust in an even thickness.

Use a sharp paring knife to trim the rough crust edges so that they are smooth and even all the way around the top piecrust edge. Once the crust is made, place it in the refrigerator to chill while you mix up the filling, and preheat the oven to 375 degrees.For the easy filling- in a large bowl, combine the corn syrup and the brown sugar. Whisk them together until there are no lumps of sugar. The mixture will be thick. Add the remaining 3 tablespoons of melted butter and the eggs, whisking well. Finally, add the vanilla, the salt, and remaining 2 tsps of cinnamon, as well as the pe-cans. Stir everything well until it’s entirely blended, then carefully pour it in to the cinnamon roll pie crust. Put the pie on a baking sheet lined with parchment or foil, should it accidentally spill over. Bake the pie in the 375 F oven for 15 minutes.

After 15 minutes, remove the pie from the oven. Tear off a few long strips of aluminum foil and crimp them along the edges, covering the crust. The center of the pie should remain exposed, so it will cook properly, but not overcooking the crust. Reduce the oven’s tempera-ture to 350 F and return the pie to the oven to continue cooking. Cook the pie for an additional 20-25 minutes.

When it is finished, the center of the pie should be puffed and have slight cracks in the surface. When you lightly tap the pie tin, the center should remain steady instead of jiggling. Let the pie cool completely on a wire rack at room temperature.

For other recipes and spices visit oldtownspices.com.

Photo courtesy Olde Towne Spice Shoppe

“With no snow on the ground and none in the fore-cast, the ski mountain might not open on Thanksgiving. If that’s the case, revenue will be way down. We might have to make some layoffs until the snow flies and the mountain opens,” the boss informed us after his meet-ing with the city’s management staff. Layoffs….not the news one wants to hear at the beginning of the holidays. Working and living in a ski resort town makes one

dependent on the weather as much as a farmer. If the weather doesn’t cooperate, the crop—our ski season—is just not there. No crop, no money. Despite the mil-lions spent on marketing efforts with the glossy photos of beautiful people recreating in beautiful mountain settings, it is impossible to provide that product if the weather doesn’t cooperate. Tourists, especially wealthy ones, won’t spend large chunks of their discretionary income to travel to the mountains only to have to take two chairlift rides up to—and down from—the top portion of the mountain where there is a little bit of snow. Frozen mud, rocks and weeds on ski runs where pure white snow is expected to be tend to reduce demand for $1,000 per night condos. Ski resorts have learned, after enough dry years, to cut the weeds

down on the lower slopes in the late fall. That way even just a few inches of snow completely covers the ground. Vacation photos show a pure white base just outside the condo door, instead of a dirty slope that looks like a just-harvested cornfield with a dusting of snow. Snowmaking technology has dramatically improved over the last couple of decades, and grooming techniques have been re-fined to take just a little bit of the white stuff and turn it into the makings of a good, if not great ski experience, even in marginal years. It had been dry throughout much of the fall. Hunting season had

seen some snowfall, but less than normal. By mid-November the mountains are normally covered with the white stuff, but this year there wasn’t much accumulation even above treeline. It really wasn’t looking good going into Thanksgiving, the traditional opening day for most ski resorts. A few who had been around the area during the worst drought years in the 70s could remember having to take

the chairlift halfway up—and down—the mountain all the way into January. Lots of people had lost their jobs, and some even their busi-nesses. This could be a big deal.Management staff had been instructed to prepare a contingency

plan to cut staff and expenses in case the snow and money didn’t arrive. In the way of corporate and government offices everywhere, the general idea was to cut primarily junior staff, especially in the ranks of public safety and public works. Cops, trash collectors and plow drivers would be laid off. In other words, the people that do the work that the public sees on a day-to-day basis. Administration staff would mostly remain on the job. There’s always lots of “admin-istering” to do even with no one in town. I was the junior member of a three-man mechanic crew in the pub-

lic works department. But the two other wrench-turners were rela-tively new as well, including the boss. They decided, without much input from me, that we would all work reduced hours if necessary. That way everyone would share the pain, and I would not be out of a job that I had only recently been hired to do. Thanks guys!Heavy snow started falling just a few days after the slightly-delayed

opening and continued well into the next spring. Hundreds of inch-es fell, with over 100 inches on the ground for much of the season. It wasn’t a record year for snowfall, but it was close. Lots of tourists gladly paid big bucks for fantastic skiing, and they got their money’s

worth. All members of the public works and public safety departments worked lots of overtime and no one got laid off. After an-ticipating a dismal winter, we had much to be thankful for.


ALWAYS AN ADVeNTURe

Thanksgiving

BY AVALANCHEAvalanche is a functional illiterate who left the St. Louis area three decades ago in search of adventure. He enjoys motorcycling and all things outdoors. He lives with his wife and dogs.

Hundreds of inches fell...

I declare November the official month of food. After all, we’re plan-ning for the biggest most important meal of the year—Thanksgiv-ing dinner, which is why I’m in such a panic! Cooking and meal-planning in general are not my strongest points. I love to eat, but hate to cook. A typical night at my house sees me

five minutes before dinnertime rummag-ing through the cupboards desperately trying to come up with something to eat that doesn’t require thinking, prep time, or the use of a complicated kitchen appli-ance such as a can opener. Neither should it need to be thawed, marinated, stirred or require some fancy-schmancy imported spice such as salt or pepper. I come up with a promising option…

a can of tuna and a tub of cream cheese frosting. Possible? Yes. But then it would also involve using the dreaded can opener. Scratch that idea. I head to the refrigerator in hopes of another choice. Aha…there be-hind the empty pickle jar, hidden beyond numerous expired doggy bags of doom and tucked around the jug of fabric softener (So that’s where it went. I’ve been looking for that forever) is a plastic container of hope. A tasty microwavable dish of delicious leftovers perhaps? Not so. I open it to find a Petri dish of questionable fungus of which one sniff could bring on an infectious sinus disease. Whatever it once was has now morphed into a new life form and is trying to crawl over the sides. I snap the lid on and shove it back in behind the bottles of pickle juice and fabric softener. Just when I am about to reconsider the tuna frosting surprise, I get

a text. Bling bling goes my cell phone.Hmmm, who could be bothering me now right when I’m in the

middle of meal-planning meltdown? From the screen of my phone I see a disturbing sight. Someone has

sent me a picture of a platter piled high with smoky ribs, tantalizing brisket and chicken thighs as big as my thighs. They are smothered in mouth-watering sauce accompanied by crispy-looking sweet po-tato fries and a side order of yummy coleslaw. I wipe the drool from my mouth before it can fall onto the phone’s

screen.The image is followed by a text: Hi everyone. We’re having BBQ at

The Delicious Pig and about to gorge on this feast. What are you do-ing? I bite my phone hoping the taste will somehow penetrate through.

I think I chipped a tooth. What is with this new trend about photographing meals and

sending them off to starving kitchen-illiterates like me? What new form of visual cruelty have people sunk to? Then I remind myself…I am just as guilty. If we go out to a favor-

ite restaurant and the chef has prepared a particularly spectacular

meal and presented it in a masterful way (meaning: the burger has lettuce and the fries are curled) I too feel that I must take a picture to freeze it in time and send it off to as many friends as possible. Par-ticularly to those who I happen to know are home dining on a cold

bowl of Cap’n Crunch. It’s my sick way of saying, “Sorry to hear you are eating from a box. By the way, take a look at what tasty thing I’m about to consume.” I suppose I earned some payback from

The Delicious Pig. But as the big day for the big meal speed-

ily approaches I envision myself burning the bird and combusting the cranberries. Maybe some kind soul will invite us over instead. Sadly, I’m convinced my reputa-tion about my cooking has spread far and wide. Last time we were invited over for Thanksgiving, my dinner assignment was to bring a package of frozen peas, which I might add, I carried out flawlessly without charring.

So as we are all about to partake of a bounteous meal this season, let’s take time to remember those culinary-incompetents and have some compassion. Invitations yes, photos no. With any luck, this year we will be assigned dessert. Hopefully they

will all have a taste for creamy tuna pickle juice pie or I will be forced to find a picture of something on my phone to pass around the table.


MOORe ON LIFe

Phooey on Phancy Phood Photos

BY CINDY MOORECindy Moore is the mother of three superlative kids, servant of two self-indulgent felines and wife to one nifty husband. Her ficticious occupation? Archeological Humorist: someone who unearths absurdity and hilarity in strange and unusual places including public restrooms, the lint filter, and church meetings. Most recently, she excavated a find in her neighbor’s bird feeder.

Payne1/8


ADVeRTISeR PROFILe

Due to the recent trends in the housing market, more people are wrestling with the decision of renting or buying a home. If you’re currently trying to decide whether a monthly rent payment or a mortgage is right for you, take a moment to consider the following:

Price: What can you afford?The housing market varies across

the country, and even by county so depending on where you want to live, buying a house doesn’t always make sense for your pocketbook. If you want to live in a downtown area or large city, renting may be more expensive than a house; however in suburban areas, renting a home is of-

ten cheaper than monthly mortgage payments. Regardless, you have to do the math and determine how much of your monthly income can be spent on housing. In addition to a monthly payment,

the auxiliary expenses need to be considered for both scenarios. Many apartment buildings have mainte-nance or association fees that cover snow removal or security, some land-lords require occupants to have rent-ers insurance and parking isn’t always free when you rent. On the flip side, owning your home costs more than just a mortgage. For example, a lawn-mower, gas and the time to mow are all needed for a lawn that otherwise

might not exist in an apartment complex. In addition, repairs and upkeep to a house are the owners’ responsibility and can cost a considerable amount of money.

Lifestyle: Where do you see yourself in the future?Factors other than cost need

to be taken into consideration when trying to decide to buy or rent. If your job offers the possibility of relocation, rent-ing offers more flexibility when

it comes to moving. However if you’ve found your dream job and aren’t going anywhere, purchasing a home allows the opportunity to start building equity. In addition, are you single, married, have kids or are planning to? Typically the farther along you are in your family lifecycle, the more likely purchasing a home makes sense whereas singles and newlyweds find renting a better option.When trying to make the decision if

renting or buying a house is right for you, it’s best to utilize all your avail-able recourses. In addition to the multitude of online calculators that will help you assess what scenario is right for you, talk to a loan officer at your local communitybank about which mortgage product would be right for you and the monthly pay-ment you can afford.

BY ROBIN DANIELSRobin Daniels is Asst VP/Secondary Market Manager for Peoples Bank & Trust Co.NMLS #408454(636) 290-7272 www.pbtc.net

Buy vs. Rent?

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What is

right for you?

Ready for this year’s flu season? You may think you know a lot about flu prevention and treatment - but being wrong about the flu can make you downright ill. Here are six myths about the flu, and the truth behind them.Myth 1: Cold weather will give you the flu.Fact: Although flu cases commonly peak in January or February,

and the “season” usually lasts from early October to late May, it is possible to get the flu at any time of year. During cold weather, peo-ple are inside in confined spaces for greater amounts of time. This, combined with bringing germs home from work or school, creates more opportunities for the flu to spread.Myth 2: If you’ve had a flu shot, you can’t get sick.Fact: It takes about two weeks for the flu vaccination to fully pro-

tect you, and you could catch the virus during that time, according to the Centers for Disease Control and Prevention. Since the flu vac-cine protects against specific strains expected to be prevalent in any given year, it’s also possible for you to be exposed to a strain not cov-ered by the current vaccine. Finally, the vaccine may be less effective in older people or those who are chronically ill, the CDC says.Myth 3: Once you’ve treated a surface with a disinfectant, it is

instantly flu free.Fact: Disinfectants don’t work instantly to kill germs on surfaces. In

fact, some antibacterial cleaners can take as long as 10 minutes to work. And they have to be used correctly. First, clean the surface and then spray it again, leaving it wet for the time specified on package directions. Anything less and you may not kill the flu virus, exposing yourself and others to illness. The flu virus can live up to 24 hours on surfaces such as counters,

remote controls, video game controllers, door knobs and faucets. Use a household cleaner that disinfects to clean these high-touch surfaces to help prevent your family from spreading the cold and flu.Myth 4: You got vaccinated last year, so you don’t need a shot

this year.Fact: Like all viruses, flu viruses are highly adaptable and can change

from year to year. Also, the strains vary each year, so the vaccination you got last year may not be effective against the flu that’s active this year. In fact, it most likely won’t be effective. Myth 5: You got the flu shot, wash your hands frequently and

disinfect religiously—you’ve eliminated your risk of flu expo-sure.Fact: We don’t live or work in sterile environments. Germs are

brought home every day on items like messenger bags, cell phones, notebooks, shoes - even on your clothes. If someone in your home gets sick, or is exposed to someone with the flu, cover coughs and sneezes with a tissue, and discard the tissue in the trash right away. Wash hands often with soap and water or an alcohol-based hand sanitizer. Remember that germs spread through touch, so avoid touching your eyes, nose or mouth.Myth 6: Getting the flu isn’t that big of a deal.Fact: It could be. Last year was the worst flu season since 2009, the

CDC said, and during the week of Jan. 6 to 12, 2013, more than 8 per-

cent of all deaths nationwide were attributable to flu and flu-related pneumonia. In addition to making you miserable, flu can make exist-ing medical conditions worse, lead to sinusitis and bronchitis—even pneumonia.Bottom line: if you are not feeling well, avoid making yourself and

others around you sick by staying home.

HeALTH

Flu Fighters: Busting Six Sickening Flu Myths


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A Community

News ThanksgivingA peek into the holiday

traditions of the Community News

Family

This time of year the Avalanche Clan settles in for winter. Snow is usually on the ground, and the money-making ski season kicks off. In other words, we get busy. Mrs. Av bundles up, as she is always cold, even working in the office (causing one to ponder the mystery of her choice of residence) and Mr. Av gets the snow removal equipment into service and chops a lot of firewood. The Newfie sleeps on the porch despite the temps, and only comes in when her paws begin sticking to the pavement. As far as she’s concerned, 10 below is still comfortable enough to go outside for a couple of hours of fresh air. The Beagle, displaced from the St. Louis area, always finds a sunny spot to curl up and nap; she misses the milder temps. Many years have found us working on Thanksgiving, as detailed in this

month’s column. Not so much lately, but most family members are over a thousand miles away in the CrossRoads circulation area and travel can be diffi-cult this time of year, so large get-togethers are rare. Many residents here in the mountains are transplants, and Thanksgiving gatherings tend to be impromp-tu events as work and time permit. The dogs enjoy the day just the same; extra food and hugs are always appreciated, something that’s true for all of us.

Oh the holidays, where families meet…and eat! In my big Italian family we pride ourselves on tra-dition, no matter what that tradition is. And don’t even think for a second that you could change any-thing. One time a family “newbie”, (my cousins sig-nificant other), thought they would offer to bring rolls for Thanksgiving, which would have been a ter-rific and thoughtful idea—until the words GRANDS came out of their mouth. Grands? Grands?! Blasphemy! No store bought roll will ever be brought into the Iezzi household for this holiday! See, the rolls are what makes our Thanksgiving well, Thanksgiving. My Grandma Maude made the rolls from scratch, a recipe that was handed down to her from her grand-mother. Our family lost our matriarchs long ago, and my own mother took to carrying on the tradition of the famous Iezzi rolls. Just seeing the ingredients lying on the counter will make the smell of those rolls come wafting through my nose and get my mouth watering in an instant. I love those little yeast balls that turn into the most beautiful baked-good I have ever seen or tasted. When the rolls hit the table on Thanksgiving night you better have cat like reflexes, a small weapon, and a little trash talk to ward off those attempting to shove as many rolls as possible in their mouth so they win the “I got more of Grandma Maude’s rolls than you” game. After the rolls are eaten, along with all the other food people think is just as great as the rolls, we throw back the Wild Turkey, start a bonfire, break out the cigars and throw all children in the hot tub as we look through Black Friday ads picking out all that stuff we want, but know re-alistically that we won’t get up at the crack of dawn to get. After Thanksgiving disappears in the night, you sleep in, digest the umpteen hundred Grandma Maude rolls you consumed, and start the countdown to next Thanksgiving…which we all know is just a countdown to the rolls.

Thanksgiving in the Mountains By Avalanche

My Big Fat Italian ThanksgivingBy Laurie Nobe


It was Thanksgiv-ing Day 1958. It was a cold, snowy day at our home up near Lake Erie. I was an eight-year-old boy and I was fascinated by the new convenient kitchen items that were being used by my mother in her kitchen. You know, like slicers, blenders, mixers and “potato cookers.” Early in the morning I thought I would help prepare for Thanksgiving by surprising my mother as her little kitchen helper. I decided to sneak into the kitchen and cook the potatoes for her. You have to have mashed potatoes and gravy for Thanksgiving! I wasn’t quite sure how to do it, but I thought I had seen my mother use a “potato cooker” before. I proceeded to place the “potato cooker” on the stove and get started. Now then, once the “potato cooker” was good and hot, I dumped in a hand full of cold wet taters. (note: I didn’t know there is no such item as a potato cooker ) It is truly amazing the horrific, greasy mess that a quart or so of

hot deep fry oil can make all over the stove, counters, and floor of the kitchen! Oops! That’s when all hell broke loose. The very high, shrill screaming and the beatings were over soon, and of course I was sent to my room and banned from the kitchen for next 10 years. Gee whizz, I was just trying to help. My Mother’s hysteria was set aside once good ol’ Uncle George arrived. Now Uncle George was a bachelor and he didn’t cook much either. Soon after the tur-key dinner was complete it was time for some yummy pumpkin pie. Since Uncle George was our guest, he received the first piece of pie and he was handed his plate and a can of Ready Whip. He had never seen this new modern item before. It was explained to him how it worked. Shake it up, point and bend the nozzle. He did, and he blasted whipped cream all over the walls, the table, and of course the people. After the second kitchen clean up, we finally enjoyed a nice dessert. I still don’t understand why Uncle George wasn’t sent to his room! Happy Thanksgiving.

My family has many great memories from Thanksgivings past. I remember playing in the leaves and roasting marshmallows in the fireplace at my grandparents house. I loved playing on their piano while my grandmother’s one cat, Sheba, sat above watching. She was probably hoping I would stop because I’ve never had a lesson in my life. One year, at their house, I got to keep the wishbone from the turkey and I wished for a giant lollipop. One appeared in my room a few days later. Woo hoo!

My Aunt and Uncle have held the big family Thanksgiving at their house many times. When I was a kid, my cousin and I liked being the “bartenders” at the mini bar in their living room. (Don’t worry, we were only allowed to hand out soda.) One Thanksgiving, my aunt brought out all of these different men’s and women’s dress hats she had collected. We all wore one while we sat around the dining room table playing board games and laughing at all the funny stories from over the past year. When it comes to Thanksgiving traditions, we have a very special

one before we sit down for dinner. Everyone stands in the kitchen and we bow our heads as one family member leads us in prayer. We pray for those who couldn’t be there with us but are with us in spirit, and for continued blessings for the coming New Year. It is a tradition very dear to us and we hope it will continue with new generations to come.Happy and Blessed Thanksgiving!

Since the days I could barely walk, my family’s tradition of Thanks-giving would take place in Winter Park, Fl. (an Orlando suburb) at my Grandparent’s house, from my mother’s side of the family, near-ly every year. There were also fun Thanksgivings with my father’s side back when his parents still lived in Pembroke Pines. Mainly it was held in the home where my mother grew up since she was two-years-old, with my father’s family in attendance. Our choice of food that we’d make was the usual stuffing, green beans, mashed pota-toes, gravy, sweet potatoes with marshmallows on top, cranberry sauce (sometimes made, but usually out of a can – which I didn’t mind), stuffing and of course a big, fat, juicy turkey. Now comes our unique traditions I’d like to share. Every night

before Thanksgiving my dad would prepare the pies from scratch for our tasty holiday desert. The classic pumpkin, pecan and apple pecan became the classic pies that we’ve enjoyed many times over again–with an optional scoop of whipped cream. However, my fa-vorite tradition takes place before desert, in which we go for a walk in the neighborhood before the sun comes down. This became the reason why we have our feast, usually, no later than 2 o’clock in the afternoon. What started out as a harmless neighborhood walk quickly turned into a time of throwing footballs, Frisbees, and ten-nis balls during our walk. Occasionally, my sister would have the worst luck of being the one who’d get hit in the head the most over the years, as memory serves. As for me, I tend to laugh any time a football or Frisbee would hit a street sign as we walked by, so much so that I’d intentionally hit one and played it off like it was an ac-cident.

The Potato Cooker Incident of 1958By Randy Davies

Cats, Hats, and ThanksgivingBy Cay Armbruster

Three types of Pie, a big, fat, Juicy Turkey, a Football and a Frisbee

By Brian Guerrero


Photo OpPHOTOS COuRTeSY

ST. CHARLeS, MISSOuRI OkTOBeRFeST

Prost to St. Charles Oktoberfest 2014Another successful Oktoberfest was held in St. Charles on Sept. 26-28 in

Frontier Park along the Missouri River. Check out these great photos from the festivities!


NovemberCOMMUNITY

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sausage Dinner & Christmas Bazaar

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Holiday night Lights begins

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PaLs Meeting7pm, Cuivre river electric,

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Wild in the Woods race 9-11am, Broemmelsiek

Park, 636.949.7535

Fill the Truck FoodDrive & Dyno Day10am-3pm, Certified

Performance & auto repair, Moscow Mills, 636.356.4200

Turkey shoot3-5pm, Progress Park

gymnasium, 636.332.9236

Turkey Toss Disc golf Tourney

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