Recycled Fish is the perfect charity for former SGFer Aaron Scott.

Aaron Scott, former SGFer and MORawk founder, is getting ready for a long weekend on the North Fork of the White River. As a member of Team Longboat, Scott will spend 24 consecutive hours – from Friday (Sept. 10) at 6 p.m. until Saturday at 5:59 p.m. – casting and reeling. It’s the fisherman’s version of a marathon.

The Recycled Fish event provides fly fishermen a unique opportunity to raise money and awareness for the streams. “It’s an organization I really believe in because I try to be as environmentally minded as possible, and I also love fly fishing,” Scott said. “Recycled Fish is the perfect marriage of those two passions, so I’m very glad to dedicate some volunteer effort to the organization.”

Last year, the first 24 Hour Fish-A-Thon raised more than $6,000, making it their largest fundraiser. They’ve set a goal of $20,000 for this year’s event. Team Longboat has already almost reached its goal ($1,200), with $1,000 so far, and is leading the 27 team field in money raised. “I’d love to totally smash that (goal of $1,200) and hit $2,000. That’s my personal goal, anyway.” Scott has a personal pledge of $1/fish he catches and has some other creative ways to grab sponsorships, such as the $15 to earn him a 15-minute power nap. The Coffee Ethic is the team’s official “coffee fix.”

The money is good, but awareness is the main issue. Scott said if water quality on the North Fork and other Ozarks streams is not maintained and improved, we run the risk of not only losing the great rainbow trout, brown trout and smallmouth bass fishing, but also the endangered Ozark Hellbender, a giant salamander unique to only a few streams in the Ozarks.

Team Longboat will be fishing in a traditional wooden White River johnboat, handbuilt by Kyle Kosovich, Scott’s teammate. Brian Wise is the third member of Team Longboat.

Donation opportunities available via Team Longboat.

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Commercial Street has been a buzz word around SGF for a few years. Many people are waiting to see how/when/if it blossoms into the booming district it was before the 1980s happened. TAGsgf.com caught up with the person who has a watchful eye on C-Street’s development, Donnie Rodgers.

Donnie Rodgers, C-Street C.D.C.

Donnie Rodgers: My name is Donnie Rodgers and I am the Community Development
Coordinator for Historic C-Street with the Urban Districts Alliance. My position focuses on serving as an advocate and liaison for Commercial Street. I work closely with the City of Springfield, the Commercial Street Merchants, Commercial Club of Springfield and members of the community. Specific tasks that I work with on a daily basis are business recruitment and retention, event management and planning, marketing and promotion.

TAG: How long have you been the C-Street C.D.C.?

D.R.: I started with the UDA September 2008.

TAG: What is UDA’s goal for the C-Street community?

D.R.: The goals for the community have really been set by the “Commercial Street Strategy for Success” that was developed by the City of Springfield in 2005. We hope that C-Street becomes more than a destination, but rather a thriving business district that is at the core “everybody’s neighborhood”.

TAG: Are there any certain types of businesses you look for to improve the area? New openings to look out for?

D.R.: With the success of Pizza House and Big Momma’s, the next few years we will see a growth of restaurants on the street. Askinosie, Fusion Stained Glass and C-Street Brewing have also paved the way for more artisan businesses to come to the street.

In 2010 we should see the addition of a kitchen to Lindberg’s, an expanded Pizza House and the opening of C-Street Brewing, Savory Bakery, Savoy (event space and dance studio), Professional Massage Training Center Day Spa, and Queen City Emporium.

C-Street

D.R. I think people forget that nothing happens overnight. It took years for Commercial Street to reach the level of decay and abandonment it was in the 80s and 90s. We had a great number of new businesses come to the street right after the City adopted the “Strategy for Success” and the first C-Street Jam. (Askinosie, Big Momma’s and Lindberg’s) Many of those businesses continue to be driving forces in the redevelopment of the street. The Commercial Street will celebrate its 140th birthday this year and I hope that 2010 will be the year that people begin to see major changes once again on the street.

We also still struggle with the negative perception that the district is unsafe. One of the most interesting arguments to this is the fact that C-Street is home to over 15 female-owned businesses. We wouldn’t have such a high number if the district was unsafe.

TAG: What kind of role has the economy played?

D.R.: The economy has slowed some projects down. However, the last year has seemed to become a year of planning for many of the projects to happen on the street this year. By the end of 2010, C-Street will be home to a new micro-brewery, bakery, day spa and new dance studio. Each of these projects are major construction projects on the street. Since the economy tanked in the Fall of 2008, we’ve still seen considerable growth on the street. We welcomed 10 new businesses since then. Pizza House has been one of the biggest recent successes to the street. Their first year on the street, they expanded into the building adding additional kitchen space, with plans for future expansion of their dining room in the near future. Pizza House not only managed to survive a sudden move and a recession, but has managed to thrive in an area of town many have discredited.

TAG: What’s the best part of your job?

D.R.: The Community of C-Street has to be the best part of my job. The merchants on the street are really like an extended family and I think their close relationships are really a great positive force that helps drive the growth of the street. I never expected it, but being part of such a tight knit group definitely doesn’t make it seem like work.

TAG: Where do you see the development of Commercial Street in five years?

D.R.: Momentum is starting to pick up speed as the economy improves. I think in the next five years we will really see a transformation in the street and finally become the thriving business district we once were. Areas on the street I see the most potential for growth are offices and restaurants.

TAG: Who are some of the key players in making C-Street thrive?

D.R.: The City of Springfield has been such a major driving force. Without the planning that went with Vision 20/20 and the “Strategy for Success”, the development we’ve seen on Commercial Street would be nothing but a dream. The Urban Districts Alliance is a key player as well. Many people have reminded me in the past that there’s been numerous plans to redevelopment Commercial Street, however the difference I see today is that we actually have staff and leadership behind that plan. Previous plans have always relied on volunteer support solely. Strong volunteer support is vital and has got us to this point, but the street has always needed a fulltime advocate and resources. However, I would say they most important key players in the success of C-Street are the building and property owners that have had vision and taken a risk on the street. Without them nothing, would be possible.

TAG: Do you dance in the car?

D.R.: Only when I think no one is looking.

TAG: What’s your favorite guilty pleasure song?

D.R.: Recently its been the remake of the 80s song “Africa”. Its one of those songs that reminds me of some great memories of college.

TAG: Anything you’d like to plug?

D.R.: We are partnering with Drury University’s SUB and SGA to bring back the Center City Shuttle on First Fridays starting in March. We are looking to connect Drury, Commercial Street and Downtown.
We’ve got some great events coming up.

30th Annual St. Pat’s Parade- Saturday, March 13

Farmers Market Kickoff, Sidewalk Sale and Ecco Fair- Saturday, May 8

C-Street Jam- Saturday, June 26

People can find us online or on twitter and facebook.

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(The event passed, so story was edited for to keep it interesting.)

The Discovery Center is compiling relaxed educational events geared to adults.

Todd Frye, owner of the Home Brewery in Ozark, spoke Thursday night at the Discovery Center’s Science of Wine. The event was part of DC’s continual move away from a load of children’s events to an increasing volume of informal adult learning. Along with appetizers and a wine tasting there was a series of speakers from Xena 100, Vesta, Missouri State and (as already mentioned) the Home Brewery, covering the entire process of wine-making – from growing grapes all the way to the retail side.

As far his wine tastes, Frye said he prefers the “knuckle sandwiches of wine – bordellos and fat cabs” but the hobbyist in him won’t let him make the same wine or beer twice. “When I got into this it was for the variety of what I could make.” He bought the Home Brewery 15 years ago from Sam Womack. “I had only brewed a couple batches of beer when Sam retired, but he took me in and me everything I know.” He helps people in their craft and his biggest reward is getting nothing in return. It might sound a bit twisted, but when somebody comes back to the store and says ‘I was going to bring you a bottle, but everybody drank it’ is when he gets the biggest kick.

Todd Frye of the Home Brewery likes the "knuckle sandwiches" of wine.

While the Home Brewery pays the bills, it’s not a venture Frye remotely considers a job. “If you love what you do, it’s not really working. The people I deal with are hobbyists, they’re coming to me to talk about something they love.” And something Frye loves? Beer. But, not your everyday, run-of-the mill beers. If he goes out for a brew, you aren’t likely to find an American Lager on his coaster. “I’m a real big fan of pales, IPAs, anything full flavored. I like it more intense – the more hops, the more everything you can cram into a beer, the more I’ll like it,” he chuckled. He admires brewing companies like Dogfish Head and Rogue, who “stick to their experimental roots. They’re not involved in the marketing or the money side, but for the love and to push the limits of what’s acceptable in a beer.” Even as his ability to brew and experiment grows, he says he wouldn’t consider commercial brewing. “I don’t have aspirations to brew on a large scale and turn a hobby into a real job. When you brew 1,000 gallons of a beer you love, but nobody will buy, you’re out of luck. You have 1,000 gallons of beer that will go bad.”

For more information, visit the Discovery Center online or call 862-9910. Learn more about the Home Brewery.

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Billiard's sit at St. Louis and Kimbrough across from the Shrine

When Scott Morris stepped away from managing Billiard’s in the mid-90s to raise his son, the pool hall was a constant packed house. They were tops in the city in draft sales – before a place called Remmington’s took that crown (before a place called Remmington’s flamed out almost over night). Well, Morris is back: “I dropped my boy off at college on a Thursday and walked back in here on a Monday.”

So, in with Morris and out with the Blue Room – as a music venue, that is. It was among the first orders of business for Morris, to turn Billiard’s back into a pool hall first. “The bulk of our customers come to play pool,” Morris said. For now, the room is open for reservations, with no deposit or charge. “If you need a room and can bring 20 people in, you can have it for the night.” The room has already undergone renovations, with fresh paint and new carpet. It lost some of that … how do you say? Gross feel. The room has been used recently for private parties, from sorority dances and Halloween parties to meetings. Morris spoke of nights less than 20 years ago when the Blue Room would get packed throughout the week for Blues’ hockey. He has plans to add television sports packages in the future to progress on the sports bar edge, but that will likely come before the 2010 NFL season.

The Blue Room is under transformation, from live music to whatever you need it for (unless you need a music venue).

Other than the absence of noise near the restrooms, there aren’t any noticeable differences (if you don’t count the beautiful, new HD Golden Tee arcade game by the back door). It’s a hot spot for pool – clearly, check the name – but it remains nice low-key option for a pitcher of beer and a cheap, delicious bite to eat. The menu screams bar food, but sometimes that’s what you want to hear.

They grill your angus burger on a flat top behind the bar. A variety of grilled sandwiches (from chicken to cheese) keep a place on the menu. Nothing you order will break your bank with some other usual suspects available for order (hot wings, chili, toasted ravioli, fries, mozzarella sticks, etc.). Unless you make a day of it (two full meals), it’d be difficult to reach a $10 food ticket.

Alongside the Buds and Miller Lite handles you will normally find a selection of wheats (Blue Moon, Boulevard and Leinenkugel’s Sunset) and occasionally another specialty, with a fair selection of bottles (it reaches the Sam Adams, Rolling Rock, Red Stripe level). AND, as Scott Perket said: “They have Mello Yellow!”

Billiards will always be king at ... Billiard's

Billiard’s
541 E St. Louis
(417) 866-4319
Mon-Sat: 11 a.m.-1:30 a.m.
Sun: 11 a.m.-Midnight

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Drury

Oh, the monotonousness! Holiday programs get so old so quick every winter. It’s hard to stomach more than one children’s choir or Andy Williams special in just one season. But, ALAS!, each year holds one concert that consistently breathes fresh life and people are starting to notice.

Drury’s annual Christmas Vespers concert is what the director of DU’s music program, Dr. Allin Sorenson, calls a “coming together of a community of musicians.” Sunday’s concert hosted a packed house in its move back to Stone Chapel. A series of renovations to the historic site allowed the return which was so well received many latecomers got turned away when standing room crowds lined even the stairwells. “I wonder how much of that was because we went back to chapel. When the news hit, people started coming back out of the woodwork. It’s such a great space for (Vespers).”

The concert has a long-running tradition, but records can’t keep up historically. Sorenson said he’s unsure of how long it’s run, but can confirm there have been at least years of Vespers. Maybe “show” isn’t appropriate for what took place on Dec. 6. That term may better suit other regional holiday music programs, most of which perform a play or a rendition of “Messiah” with no participation. Part of Vespers’ charm is the give-and-take. Viewers aren’t merely that. “People get to participate. They get to sing carols. We perform music people like and is familiar.”

There are 81 singers included among three choral groups (Concert Choir – ensemble open to all Drury students; Drury Singers – a select group which travels, including yearly world tours; Chamber Choir – a 12-member group auditioned from Singers), all of which keep very flexible, as they added music just days before. One member of Singers heard the Concert Choir was performing a rendition of “Carol of the Bells” and wanted to join. “It was a last-minute addition, something everybody knows and is a lot of fun for both the performers and the audience.” Vespers ran just more than an hour and closed with the floor-level crowd surrounded by all singers to a classic medley of “Night of Silence” into “Silent Night” – in which everybody joined.

“(Vespers) is something we can give to the community that we enjoy as well,” Sorenson said. “It’s really nice to see so many people from the community and Drury get together.” While a great holiday concert can be tough to find, pencil Vespers into your 2010 calendar.

Come back to this post, as an MP3 from Sunday’s performance should be here in the next couple days. (nudge, nudge Doc)

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Plants can offer large yields in small areas in hydroponic systems

Caleb Stiles was never too interested in plants. But his grandmother – a horticulturist – was always playing in the dirt. When she passed in November of 2008, she left a piece of herself with her grandson – the tinge of green on her thumb.

“I received several plants from friends and relatives,” he recalls, “then all of a sudden I started growing all sorts all over the place.”

Soon after, in January of 2009, Stiles found himself laid up after surgery on his back. Idle time with no physical activity led to a lot of magazines. He began by reading a few that had peaked his grandmother’s interest, when he came across a magazine introducing hydroponic gardening. He scoured for sources and when he was back on his feet he built a system.

That system led to a massive tomato plant and above else, an obsession.

the hydro helpers is a hydroponics and sustainability shop which Stiles seeking to provide another avenue for local growers without as much space. Stiles says they are working to get hydroponic “systems in every business we can.” The Sassy Spoon in Carthage was the first to jump on board, installing a system to produce mint and herbs. Eventually, Stiles says there will be a storefront, but that could be a little further down the road.

What is hydroponics?
It’s the growing of plants in non-soil, using inert growing mediums (rockwool – processed lava rock, clay pebbles, etc.). The basic idea focuses on plant growth, not root growth. The smaller root system has a constant source of nutrients, so the roots don’t need to spread as much to find what they need to sustain.

“The big advantage is the amount of yield in the space required,” Stiles says. “You can double your yield in half the space.”

Options are limitless
While you “wouldn’t want to grow a big ol’ cedar tree, you could get it a great start” in a hydroponic system, Stiles says. For as little as $250 you can get a good, basic system (lights, reservoir, tray or bucket, air pump, water pump, pH test kit, kit of nutrients) started. Stiles says it’s as easy as keeping a fish tank, and can fit on an end table or a bookshelf. The “I live in an apartment” excuse to not grow food is no longer valid.

From tomatoes to ornamental orchids (even those big ol’ cedar trees – Stiles says he has started several trees in hydroponics and transplanted them with great success), you can grow anything in a hydroponic system.

The first tomato plant he ever started “with no prior experience” (pictured at the top) has grown to more than 10 feet in size with tremendous yield … in a basement.

For more information contact Caleb Stiles with the hydro helpers at caleb@hydrogreenhouse.com or hit up their website.

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