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Chris Bemiss, in front with his wife, Tonia, Roy Bemiss and Trey Kearney, second row, and guide Rob Meeker, back, get ready to plunge into class-III rapids on the Animas River in Durango, Colo.
Chris and Tonia Bemiss and their son, Trey Kearney, celebrate the couple’s eighth anniversary on May 23 after a drive to the summit of Pikes Peak, elevation 14,114 feet.
After an injury in Iraq and then a horrific car accident stateside left him quadriplegic, former Army Ranger and Sedalia native Chris Bemiss has a message to others with mobility issues: “Never give up.”
Anticipating some Cafe' Latte's Chocolate Turtle cake, writer Faith Bemiss stands with granddaughters, Faith Johnson on left, and Shiann Bedwell.
Joey Jackson, of Cole Camp, my 8-year-old grandson, reminded me that kids can be great in the kitchen if adults take time to listen.
Country Bumpkin Catering LLC has evolved since its inception 12 years ago. It has experienced personal losses, moved to a new building, reached a major goal and has plans for the future.
COLE CAMP — Brazilian bode peppers, gourmet pizza, fine food, the Sacramento valley in California, and a state-of-the-art kitchen all have one thing in common: cook Tim Holdeman, of Cole Camp.
The Sedalia chapter of Mothers Against Methamphetamine’s (MAMa) Board Chair, Liz Rehmer, right, introduces the new Executive Director, Claudia Kays, of Marshall, at the MAMa sponsored community event at the Saline County Fairgrounds Tuesday night. About 76 people attended the event that featured nationally recognized speaker David Parnell of Dresden, Tenn.
Yummy! Yum sums up Suzann Jenkins’s baked goods, and yum it is when you take a bite of her delicious homemade cinnamon rolls.
National Zucchini Day came and went on Aug. 8 and I didn’t get the memo, but that’s okay since my garden had produced just enough for our family. We didn’t have to worry about clandestinely placing plastic bags full of them on our neighbor’s porches in the middle of the night.
Winners and their pies in the Missouri First Lady’s Pie Contest are, from left, fruit pie category, Lorin Fahrmerier, of Wellington, third place for her peanut butter and jelly pie; Sage Harlan, of Green Ridge, second place for his blackberry and peach pie; Gayle Duncan, of Savannah, for her wild black raspberry pie; First Lady Georganne Nixon; cream pie category, Megan Roe White, of Cole Camp, grand champion for her Hawaiian delight pie; Debra Bolton, of Pleasant Hill, second place for her lemon blueberry pie with poppy seed crust; and Kristie Price, of Marshall, third place for her coconut cream pie.
Highlighting the last week of the State Fair food competitions, Megan Roe White, of Cole Camp, took home the Grand Champion ribbon for her Hawaiian delight pie in the Missouri First Lady’s Pie Contest sponsored by Starline Brass and AgriMissouri on Thursday.
Bavarian Delight made by Pat Finkes, Steelville, took first place in the Fleischmann's Yeast "Sensational Sandwich Bread" contest.
Barbara Clark, of Kahoka, took first place in the Family Heirloom Recipe Contest with her husband's grandmother's butterbeans and tomatoes with hushpuppy corn bread.
Cheri Rutter, of Columbia, entered her velvet rhapsody cupcakes made with Serenity Valley Winery Velvet Rhapsody Wine in the wine dessert category.
After a week of 12-hour days getting the displays ready in the Home Economics building for the Missouri State Fair, new superintendent Lynne Beasley said things are running smoothly for her and her assistants.
Spinach-tomato pasta shells, a two-cup serving is 386 calories.
Tomato and mint salad with pomegranate dressing.
Summer's harvest--tomatoes straight from the garden can be transformed into to tasty, healthy salads and meals.
My love and interest in growing tomatoes began at 30,000 feet, about three years ago with a seatmate and stranger who used to live in Knob Noster.
The spiral staircase at the Cave Restaurant is an emergency exit, but customers can take an elevator or stairs to reach the entrance.
FAITH BEMISS FOR THE DEMOCRAT William West, on left facing customers, prepares to shuttle visitors up to The Cave Restaurant entrance. 8-1-12 cave restaurant
Grilled Tilapia with lemon pepper, served with hush puppies, soup or salad and a choice of two sides.
The Cave Restaurant, near Richland, can seat 225 people and serves American cuisine.
On a extremely hot Sunday in July my husband, Roy, and I and two friends, Tony and Alice Martinez, decided to try an unorthodox spelunking adventure.
Camdenton –– For those who’ve always wondered, Der Essen Platz Restaurant, formerly located in Cole Camp, is still in business only now it’s sitting high on a hill in Camdenton overlooking the Big Niangua, at the Lake of the Ozarks.
On May 5, Kathy Burnett and her nutrition coach, Angela Kammeyer, were the first to kick off the summer lineup of Healthy U participants who will be demonstrating nutritious recipes at Woods Supermarket.
Carla Caldwell has enjoyed the challenge of cooking for 46 years. Whether it’s making a pawpaw or persimmon pie, her mother’s skillet spaghetti or beef tongue, she’s found adventure in cuisine.
COLE CAMP – Opening the German Table Restaurant in Cole Camp a month ago wasn’t without a little providence and prayer for Alicia Cole, owner.
GEORGETOWN — Vicki Walton, of Georgetown, began an adventure with sealing and storing food about a year ago with the purchase of a costly piece of equipment called a FoodSaver, but her perusing led to a gadget, just as effective, for a fraction of the cost.
Laurie Petree, of Bunceton, has always had a creative streak stemming from childhood, with interests from oil painting and watercolor, to crocheting and woodworking, but it’s cake decorating that’s sprung to life with her new business, Creative Cakes.
Super Bowl Sunday wouldn’t be complete without some great food to munch on, but finding and deciding on new appetizers can be frustrating.
Keeping it simple is my motto for the coming new year and that applies to making New Year’s Eve treats and appetizers.
Ken Holstine of Veterans of Foreign Wars Post 2591 plays taps at the conclusion of the Sedalia Democrat’s tribute to the 50th anniversary of the Vietnam War on Oct. 30. DVDs of the entire program are on sale now.
Christmas food plans begin as early as summer for Terri Ballard, executive director of the Liberty Center Association for the Arts, and as soon as Halloween for kid-friendly, bite-sized treats.
It’s that time of season when a warm stew can break the cold of autumn with its comforting aroma and tasty ingredients, but this year I decided to do away with traditional and go with innovative recipes.
For the record, I want to say I understand the stance of those who need pseudoephedrine HCI (PSE) and oppose it being made a prescription drug. I, too, use it and need it for chronic sinus/allergy problems.
Darrell and Betty Lamb, of Sedalia, have long enjoyed fine wines but a chance introduction into home brewing paved the way for a collaborative hobby named for the couple’s canine, Salty Dog.
Caring for a spouse or parent with Alzheimer’s disease can be a daunting task, said Linda Fisher, Pettis County Ambassador for the Mid-Missouri Alzheimer’s Association. As the disease progresses, communication is even more difficult — but there are techniques that help.
Grandchildren being raised by grandparents is on the rise for several reasons, and raising youngsters in the fall and winter of one’s life can affect grandparents in many ways, but help is out there for the stressed.
My husband, Roy, and I are from the Baby Boomer generation; all of our children are grown, had moved out, had their own place and the “nest” was empty.
Debra Kelly, of Sedalia, began catering a year ago, and with the encouragement of her husband, Mark, and a business class at State Fair Community College, she’s now creating country comfort foods and chic meals.
Joe Siercks, of Lincoln, speaks quietly about his son, 1st Sgt. Billy J. Siercks, who died Sept. 28 in Landstuhl, Germany, of injuries he suffered on Sept. 27 in Logar, Afghanistan, after insurgents attacked his unit.
Toni Siercks places her hand next to her son's photo.
Lip-smacking ribs served with creamy coleslaw and baked beans are a popular item at B.B. King's Blues Club in downtown Nashville.
I was going to Nashville, Tenn., for the weekend to attend a writing workshop with spoken word artist Minton Sparks, and I couldn’t think of a better way to spend spare time in Music City than exploring the food.
Making pies has only been in Kristie Price’s cooking repertoire for three years, yet she’s mastered the art of it to become the Best of Show winner this year in the Missouri State Fair First Lady’s Pie Contest.
Barbecue-style beef short ribs, by Faye Hunton, of Sedalia, placed first in the Kehde's Barbeque Beef Short Ribs contest Saturday afternoon.
Pat Finkes, of Steelville, placed first in the Starline Red, or Pink Hat competition, with her Taste of Summer cobbler made with sweet, black Corinth table grapes.