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O C TO B E R 2 02 1

La Vita è Dolce: The Food Issue

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LIFESTYLE LETTER

OCTOBER 2021 PUBLISHER

Jeron Traphagan | jeron.traphagan@lifestylepubs.com

Food nerd alert

EDITOR

Katie Currid | katie.currid@lifestylepubs.com AD DESIGNER

Rachel Chrisman

I'VE REALLY ENJOYED EACH ISSUE I'VE HAD THE PLEASURE OF WORKING ON FOR NORTHLAND LIFESTYLE SO FAR, BUT I DON'T THINK I'VE NERDED OUT THIS HARD WITH ANY OF THE OTHERS LIKE I HAVE WITH OUR FOOD ISSUE HERE. Y'all, I love food.

L AYO UT DESIGNER

Emily Lisenbee CONTRIBUTING WRITERS

I love every step of the process when it comes to food. I've worked in agricultural

Katie Currid, Nyonu Branch-Watkins, Brooke Spalding Ford, Gilbert Randolph

journalism for a long time, and I've had a lifelong obsession with how food gets to our

CONTRIBUTING PHOTOGRAPHERS

table and I’m a giant geek about food preparation. Please don't ever ask me about

Katie Currid, Ashley Elwell

sourdough bread fermentation or how to make authentic Italian bolognese unless you really wanna hear me ramble. The only thing I don't like about food is figuring out what to make for dinner. Our cover story this month is about Italian food. I was inspired by the story after I met Michelle Brancato, who is opening Joe Brancato's Market with her husband, and got to talking with her about their family's history in the area, and subsequently, the area's Italian history. My husband and I actually lived in Italy for four years (which is where we picked up our wine truck, Fizzolino!) and man, I get heartsick for it often. Kansas City has a storied relationship with Italian restaurants and Brooke Spalding Ford did a fantastic job digging into it. Two other food stories are related a bit to the pandemic and food security. One is about foraging, which I've been obsessed with since finding @blackforager on Instagram. Local blogger Gilbert Randolph writes about all things wildlife, and he prepared an amazing

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore

guide for us on foraging for fall now that it's cool enough to venture outside again.

ART DIRECTOR Sara Minor

Last year's empty grocery store shelves brought about a renewed interest in buying

OPERATIONS DIRECTOR Janeane Thompson

direct from farmers. Tim Haer of Green Grass Cattle Company walks us through buying

AD MANAGER Chad Jensen

a side of beef for those who may be interested but intimidated by the process. His

REGIONAL SALES DIRECTOR Eric Williams

family is so sweet, patient, and welcoming, and I loved collaborating with them on a

WEB APPLICATIONS Michael O’Connell

story I'm passionate about. It wouldn't be an October issue without something a little spooky, and we managed to marry that with food. Nyonu Branch-Watkins is back again to write about Belvoir Winery's haunted grounds and I can't decide what's more fascinating in her story — the wine or the history. Good thing I don't have to pick.

514 W 26TH ST., KANSAS CITY, MO

Whatever you're eating this month, we hope it's good, and if you're short on ideas, hopefully, we can help keep you entertained and fed. And really, if you have any dinner ideas, send them my way, or it's boxed mac & cheese for us again! Katie Currid, Editor (pictured with her mom, Linda, at a wine grape stomp in Italy!) ON THE COVER Italian food from Joe Brancato’s Market, La Bella Cucina and Scola Bakery.

PHOTOGRAPHY BY KATIE CURRID 4

Northland Lifestyle | October 2021

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Proverbs 3:5-6 Northland Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Northland area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Northland Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE OCTOBER 2021 FEATURES 14 Meeting the Meat Demand Food insecurity and logistical issues during the pandemic brought a renewed interest to buying local and direct from farmers

22 Italian Food for Any Mood Italian restaurants in the Northland have a storied history and cater to any occasion

26 Reintroducing the Odd Fellows A rich history of fraternity and paranormal lore vines around Liberty’s Belvoir Winery

14 26

32 Find Your Own Food A beginner's introduction to foraging in Missouri

22 DEPARTMENTS 4

Lifestyle Letter

Around Town

Local Experiences

Food & Wine

32 Water & Woods 36 Lifestyle Calendar

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AROUND TOWN

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MONEY RAISED FOR LOCAL SCHOLARSHIPS The Liberty Parks & Rec Foundation (LPRF) held its annual Tee It Up Fore Parks golf tournament on Friday, Aug. 13 with 24 teams and 96 players all supporting the youth scholarship program. This year's tournament raised more than $11,400, making the nine-year total more than $102,000! Since the scholarship program began in 2009, the LPRF has provided more than $94,000 in scholarships (used for LCC memberships and youth programs), assisting 1,305 individuals. Thank you to all of the tournament sponsors and players for their continued support as we make sure no child is turned away due to their inability to pay.

CERNER APPOINTS NEW PRESIDENT AND CEO Cerner Corporation (Nasdaq: CERN) today announced that its Board of Directors has appointed David Feinberg, M.D., MBA, as President and Chief Executive Officer, effective October 1, 2021. He succeeds Brent Shafer, who previously announced his decision to transition from chairman and CEO. Dr. Feinberg will serve as a member of the Board of Directors. Cerner’s current President, Donald Trigg, will leave Cerner. Cerner’s Board of Directors also announced that it will separate the roles of chairman and Chief Executive Officer and has appointed William Zollars as independent chairman, also effective October 1, 2021.

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town that was placed 20 years ago by a

sign that is situated at the south end of fellow Rotarian, the late Leinda Haddock.

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Northland Lifestyle | October 2021

There is a dedication plaque on the new northern sign commemorating Leinda and all her hard work.

Conﬁdence is

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LOCAL EXPERIENCES

FOODIE DURING THE HARVEST SEASON, OUR FOODIE COMMUNITY IS RIPE FOR THE PICKING. From family-friendly outings in pumpkin patches and apple orchards to adults-only wine tastings and seasonal snacks, our city has plenty to offer during this time of year. Photos by Katie Currid.

BREWERIES + WINERIES + DISTILLERIES + Pirtle has something for everyone, such as sweet wines, meads and even wine slushies. Pirtle Winery, 502 Spring St. Weston, MO + A winery with tons of events like live music and yoga, built in an old schoolhouse. Riverwood Winery, 22200 Missouri 45 Rushville, MO + Missouri's first "green" winery, Jowler Creek is a sustainable vineyard. Jowler Creek Vineyard, 16905 Jowler Creek Road Platte City, MO + Known best for the historic O'Malley's Irish pub, this Weston brewery has Irish Fest over Columbus Day weekend. Weston Brewing Company, 500 Welt St Weston, MO + Find lots of fall releases, like Amber Blokc or Coffee Hop'd. If beer isn't your thing, their English Cherry cider will do the trick. Cinder Block Brewery, 110 E 8th St. Kansas City, MOPhoto by Katie Currid

Northland Lifestyle | October 2021

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SEASONAL COMFORT FOODS + Plenty to eat at the Orchard, but we're partial to the slushies — apple for the kids, wine for the adults. Historic Weston Orchard & Vineyard, 18545 County Road H Weston, MO + If you've never had their "churro nuggets" — little corn puffs coated in cinnamon and sugar — change that immediately. Red Barn Farm, 16300 Wilkerson Rd. Weston, MO + A quintessential fall day isn't complete with pumpkin donuts and kettle corn. Carolyn’s Pumpkin Patch, 17607 NE 52nd St. Liberty, MOPhoto by Katie Currid + For those fall days that aren't quite warm enough for hot coffee, we love the iced pumpkin pie latte. Parkville Coffee, 103 Main St. Parkville, MO + Pumpkin bread — with or without chocolate chips? Good thing you don't have to choose here!

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Headrush Coffee Roasters & Tea, 7108 N. Oak Trfy. Kansas City, MO

FALL ACTIVITIES + Find all your fall favorites here – apple picking, a pumpkin patch, mums and local honey! Allredge Orchards, 10455 N Highway Platte City, MO + The Weston Bluffs provide gorgeous views of fall foliage for hikers. Weston Bend State Park, 16600 Highway 45 N Weston, MOPhoto by Katie Currid

+ Get lost — on purpose! Liberty Corn Maze, 17607 Liberty Bend Rd. S, Liberty, MO + Find your mums, pumpkins and all your fall decor all in one place. They even have a bar! Crockett Family Farms, 7810 SW State Hwy KK, Rushville, MO + A full-throttle fall day of apple picking, hayrides, pumpkin patches and corn mazes.

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Fun Farm, 13605 Petty Rd. Kearney, MO

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FOOD & WINE

Northland Lifestyle | October 2021

ARTICLE AND PHOTOGRAPHY KATIE CURRID

GREEN GRASS 14

Meeting the Meat Demand

THE PANDEMIC SHAPED OUR FOOD BUYING HABITS IN MANY WAYS, AND BUYING IN BULK IS INFAMOUSLY ONE OF THEM. Last year, deep freezers and refrigerators were notoriously hard to source, as buying a “side of beef,” or a portion of a cow, became vogue. Tim Haer is the co-owner of Green Grass Cattle Company and Mercantile, a family-run cattle farm with a new storefront in Weston. He’s

been a huge interest in people buying a side or

been a cattle rancher for years and loves work-

buying in bulk.”

ing with customers who have questions about

Tim’s family’s farm is half a mile from their

the beef they’re consuming. Like many farmers,

storefront off of 45 Highway in Weston, and their

he’s seen an uptick in interest in buying directly

meat is all processed within the Kansas City

from farmers.

metro area.

“I thought that this shift would happen sooner

“The whole concept is to provide the public

or later,” says Tim. “It’s been a lot quicker than

the ability to purchase local, naturally-raised,

I anticipated. We’ve had numerous requests

responsibly raised cuts of meat,” says Tim. “They

from people all over the place. It just started out

know the farmer — they know who took care of

with friends and family and now I talk to about

that animal.”

2 people a week who are interested. There’s

Green Grass sells individual cuts of meat but also shares of cows, which means you can purchase a whole, half, or quarter of one individual cow. Tim says there are many benefits to buying in bulk by buying a share. “By buying a side of beef, you control every ounce of that product,” says Tim. “You can call out which steaks you want — if you want them cut an inch thick [or thicker], you can determine that on your own. By buying a share of a cow, you’re ensuring that that cut was designed to be that cut. If you’re going to a grocery store and you’re buying five pounds of ground beef, that could come from multiple animals. If you’re buying a side or a share, that all comes from one animal.” If you’re new to buying a share of beef, questions about the cuts can be overwhelming. Sometimes these questions will be asked CONTINUED >

CATTLE CO.

FOOD INSECURITY AND LOGISTICAL ISSUES DURING THE PANDEMIC BROUGHT A RENEWED INTEREST TO BUYING LOCAL AND DIRECT FROM FARMERS

CityLifestyle.com/Northland

FOOD & WINE (CONTINUED)

Joe Bichelmeyer of Bichelmeyer Meats in KCK

Northland Lifestyle | October 2021

by the farmer, or sometimes you’ll communicate them straight to the processor — the place that divides the cow up and packages it for you to take home. “One of the other things that really surprises people when they buy a side or a share is how much ground beef they end up with,” says Tim. “If they buy a half of a cow and let’s say the net packaged wrapped meat comes out to be 300 lbs, they’re typically surprised they’re not getting 200 lbs of steaks and roasts — it’s closer to the opposite.” There are a few things you’ll want to communicate with the farmer or processor about how you want your meat. Tim says sometimes this conversation can be loaded with jargon that consumers aren’t comfortable with, so he tries to break it down into easy-to-understand questions. He likes to ask: How many people are in your family? How many times a week is beef the centerpiece of your meal? What kind of meals do you like — tacos, burgers, roasts, steak, etc? He also makes sure to ask if someone has dietary restrictions, like high cholesterol, because if they do, it might be better to go with leaner cuts than a bunch of ribeyes and 80/20

highest I’ve seen is $5/lb. It’s very cost-effective to

ground beef.

go through that manner.”

When buying a side of beef, you’re actually paying

The cow will have a few different weights —

for two services — you’re paying the farmer for the

the live weight, the hanging weight, and the net

animal and you’re paying the processor to cut and

weight. The hanging weight is the weight of the

package it all up for you. So you’ll pay a lump sum

animal after the inedible parts, like the hide and

for the meat and also a processing fee — some-

carcass, have been removed (but don’t worry!

times by writing one check or two. You’ll want to

Nothing is wasted and there are many byprod-

add these two figures together and divide them by

ucts made from the parts of the cow you don’t

the net weight of the cow to determine how much

consume). The net weight is what ends up in

you’re paying per pound.

your freezer — the nicely packaged cuts that are

“There’s a pretty big fiscal advantage,” says Tim.

ready for your grill. A 1500 pound cow might have

“It’s very cost-effective to buy a side of beef. If you’re

a 900-pound hanging weight and net weight of

buying individual cuts, on average you’re paying

600 pounds ready for your table.

$10-15 a cut. [In buying a share,] I’ve seen prices as

Not only is buying a share of a cow more inex-

low as $3.50/lb [when processing is included]. The

pensive overall, but it can be better for the environment than sourcing individual cuts of meat from the grocery store.

CONTINUED >

CityLifestyle.com/Northland

FOOD & WINE (CONTINUED)

“It’s more environmentally friendly for everyone,” says Tim. “If you think about it, those cows have to get on a truck, they have to get there and get processed. They’re getting shipped all over the country. By buying it locally, especially when you’re processing it locally, they’re not going more than 2 hours and then going direct to consumer.” Like many aspects of our lives, the pandemic called our food sources into question. Last year, when grocery store shelves were empty, we started to ask ourselves how our food was really getting to our tables, and if this is the way we really wanted to feed ourselves and our families. Was there a better way? Thankfully, farmers like Tim are showing us that there is, and they’re happy to guide us there. Green Grass Cattle Company + Mercantile 17985 MO-45 N, Weston, MO 64098 greengrasscattleco.com

Pictured: Co-owners Megan Haer-Schmidt, Gary, Mary, and Tim Haer.

Northland Lifestyle | October 2021

Siblings Tim Haer and Megan Haer-Schmidt, co-owners of Green Grass

TIP ONE

B u y i n g D i r e c t

Check your local farmer’s market. Even if what you’re

Looking to buy direct from your local farmers

looking for isn’t sold at your local farmer’s market, chances

but lost on where to look? Here are some

are the vendors know other farmers. Ask around — and if a vendor has an item that’s similar to what you’re looking for

good places to start.

but not the exact thing, you can always ask where to find it! They might have what you need or know where to find it.

TIP T WO

TIP THREE

Search a directory. Missouri Farm Bureau has a giant

Ask a processor. It might seem intimidating going

directory of meat producers that you can narrow down

into a processor if you’ve never been before, but they

by county at mofb.org/missouri-meat-producers. If you’re

work directly with farmers every day — and most

looking for all sorts of things (not just meat), you can try

of them are farmers themselves, too! Bichelmeyer

Missouri Grown at missourigrownusa.com. For beef, we

Meats (who works with Green Grass) is pictured here

obviously love Green Grass, but we also love ordering

and based out of Kansas City, KS and a lot of local

from Kansas City Beef Company at kcbeefco.com or

farmers also work with Paradise Locker Meats, who

Kansas City Cattle Company at kccattlecompany.com.

raise their own pigs. CityLifestyle.com/Northland

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Italian food for any mood ITALIAN RESTAURANTS IN THE NORTHLAND HAVE A STORIED HISTORY AND CATER TO ANY OCCASION

ITALIAN RESTAURANTS CAN PUT YOU IN YOUR BEST DRESS OR SUIT AND BILL YOU $22 FOR LINGUINI, WHILE OTHER ITALIAN EATERIES JUST ASK YOU TO HAVE SHOES AND A SHIRT FOR $8 BREADSTICK, SALAD, AND PASTA COMBOS. Italian food has seemed to do what no other immigrant cuisine has been allowed to: bridge the gap between casual, inexpensive restaurants and dressy, fine dining food experiences. Even at Olive Garden, one can see the range of formalities displayed across the restaurant. Some couples are out for a fancy date night but sitting next to them is a couple of teen boys in T-shirts filling up on free breadsticks. Italian food really is a culinary phenomenon. Think about French food — it is rarely a casual outing and almost always the occasion for a fancy date night. Now think about Chinese or Mexican food — this cuisine has, in the past, been treated as a casual and inexpensive meal (until a recent and necessary push for the culinary recognition it deserves). But Italian food has always served the community in a wide and respected range, even in the twentieth century when most immigrants, including Italians, were not treated well. Like other immigrant communities, early in the twentieth century, there was a lot of prejudice towards the

ARTICLE BROOKE SPALDING FORD PHOTOGRAPHY KATIE CURRID 22

Northland Lifestyle | October 2021

“W hen you t h i n k of It a l ia n s, you t h i n k of go o d fo o d , go o d w i ne, a nd t he joy of l iv i n g.”

CONTINUED >

CityLifestyle.com/Northland

ITALIAN FOOD FOR ANY MOOD (CONTINUED)

Italian people. Kansas City Magazine published a story about the Italian experience in a 1977 issue, in which a source recalled, “They’d arrest you if you were south of [the North End],” he said. “There were signs in windows that said, ‘No Italians May Apply.’” Many Italian families immigrated to Kansas City from Sicily. There was a large port in New Orleans that families came through, looking for work. Kansas City drew many immigrants up north because of the jobs the railroad provided. From there, buildings and resources for the Italian community in Columbus Park were built. The Holy Rosary is a Catholic church whose parish was founded in 1891 still stands in Columbus Park today. This historic area and the Italian food culture live on in Kansas City today. Though people from the “North End” experienced discrimination in the Kansas City community, Italian restaurants thrived throughout the KC area in the 1950s and ‘60s — not just casual “red sauce joints”, but well-respected restaurants that the business crowd made their regular lunch spots. This has continued in the present moment, with the variety of Italian food thriving all over the city, including the Northland. One of the Italian restaurants started by a Sicilian family during that time was Jasper’s Italian Restaurant. Open in 1954, Jasper’s began as a small mom-and-pop shop with only eight tables. As the restaurant became more recognized, it transitioned to a more upscale Italian restaurant with tuxedo-clad waiters, busboys, and captains. This was until their move in 1997 when the family decided to make the restaurant more accessible and casual again. In the 1980s the Mirabiles also started their Italian deli, Marco Polo’s. This transition has created the Jasper’s and Marco Polo’s storefront we can visit today. Jasper’s isn’t the only Italian restaurant that has been serving Kansas City for a few generations. Cascone’s in the Northland has also been open since 1954. Their lobby is adorned with family pictures to show customers the true history of Cascone’s. Scimeca’s is an Italian sausage company that has been in business for nearly one hundred years. Garozzo’s started cooking up traditional Italian food 24

Northland Lifestyle | October 2021

in Columbus Park 32 years ago. The list of Italian history in KC is long and delicious. There are many well-established Italian restaurants in the area, but this doesn’t stop new ones from opening up. Joe and Michelle Brancato are re-establishing an old family business under the name Joe Brancato’s Italian Sausage & Market. Joe’s grandpa, Sam, originally helped run his family’s grocery store, Brancato’s Market, in Dallas. After marrying his wife, whose family was from Kansas City, he moved to the area and opened his own market under the same name in the Historic Northeast neighborhood in 1989, serving the community delicious, homemade Italian sausage until 2002. This new deli concept will use recipes that have been passed down from generation to generation from both sides of the couple’s Italian families, as well as new recipes they have created with an East Coast influence. For people who want to taste this wide range of Italian foods in action, this year’s Festa Italiana, put on by the Kansas City chapter of Unico, is happening October 8th through the 10th at Zona Rosa. Many local Italian vendors will be serving up some ancient family recipes, while others will cook innovative ItalianAmerican food. There doesn’t seem to be a particular reason Italian food, in whatever setting, is so widely accepted and appreciated by the Kansas City community. But, Unico member Joe Nastasi seems to be onto something when he said, “When you think of Italians, you think of good food, good wine, and the joy of living.” Maybe the Italian community has always been good at passing this feeling onto its customers. Maybe Americans developed a palate that Italian food fit into. Whatever the reason, we now live in a community that has an Italian dish for whatever mood or attire you’re in.

Italian staples in the Northland, pictured here: Scola's Italian Cookies

Scimeca's Market & Deli

A family-owned bakery with

A sausage company known for

Kansas City roots, baking

their brats and meatballs, with

fresh bread and classic

a deli in North Kansas City

Italian cookies

1611 Swift St.,

8002 North Oak Trafficway,

North Kansas City

Kansas City

Joe Brancato’s Italian Sausage & Market A new standing-room deli with East Coast-style sandwiches, homemade sausages and signature ice cream

La Bella Cucina Italian Market A quaint market selling Italian wines, olive oils, imported pottery and anything you might crave from Italy 406 Main St., Weston

7315 North Oak Trafficway, Gladstone CityLifestyle.com/Northland

REINTRODUCING THE ODD FELLOWS

A RICH HISTORY OF FRATERNITY AND PARANORMAL LORE VINES AROUND LIBERTY’S BELVOIR WINERY ARTICLE NYONU BRANCH-WATKINS PHOTOGRAPHY ASHLEY ELWELL

Northland Lifestyle | October 2021

As the 20th century unfurled and changed the landscape of American society, so did change the Odd Fellows Home. In its many iterations, the structures and acreage assumed roles as a production farm, almshouse, orphanage, school, hospital and laboratory, nursing home and, eventually, a haunted house, all before settling into its current life as a vineyard, winery, and inn. THERE ARE TWO THINGS YOU SHOULD KNOW ABOUT THE

In 1993, Dr. John Bean and his wife, Marsha Bean, purchased the

PREVIOUSLY NAMED ODD FELLOWS HOME: IT IS THE LOCA-

property, which is now under the ownership of their daughter,

TION OF ARGUABLY THE MOST PICTURESQUE WINERY

Melissa Leimkuehler, and management of her husband, Jesse

YOU’LL FIND IN THE NORTHLAND AND IT IS NON-ARGUABLY

Leimkuehler. Jesse laughs as he recalls the state of the building,

THE MOST INGRAINED WITH SPIRITS. The fact that the site of

which is now the winery and inn, when the property was first pur-

Belvoir Winery and Inn has also been featured on paranormal inves-

chased by Mr. and Mrs. Bean.

tigation programs including “Ghost Adventures,” “Ghost Hunters”

“Before we bought it, it was used as a haunted house,” he says.

and the evocatively named “Most Terrifying Places In America” does

“So they had, down the hallways, like, railroad tracks. You know, there

not escape the grasp of irony, but it’s the history of the transnational

was black paint painted on the hallways and stuff hanging from the

fellowship that once called this compound home that most vividly

walls to make everything dark. So yeah, it was just in a fine, normal

brings to mind the word “spirit”.

state, that’s for sure.”

The inception of the Odd Fellowship is largely undetermined, but

There’s something about the land at Belvoir Winery that causes

there are two commonly held theories in circulation. One is that

all to visit it to experience a sense of stillness. It emotes a timeless

the organization stems from the medieval trade guilds that grew

CONTINUED >

in prominence in the 12th and 13th centuries, and the other is that its origins began in the mid-17th century. Regardless, what is certain is that there were several established lodges of the “Society of

Jesse Leimkuehler

OddFellows” by 1745. By 1819, the Odd Fellows had traversed the Atlantic Ocean and became established on American shores in Baltimore. In the same vein as the medieval guilds that clearly influenced the ethos of the society, fraternal brotherhood, social agency, and employment support services were extended to the members of the Odd Fellows. According to the Independent Order of Odd Fellows (I.O.O.F) website, there was a system for fellows who were experiencing job insecurity: “when a brother could not obtain work he was given a card and funds enough to carry him to the next Lodge, and if unsuccessful there, that Lodge facilitated his farther progress in the same way. Where he found employment, there he deposited his card.” When the Odd Fellows compound that now houses the site of Belvoir Winery was built in 1900, its architectural uniqueness was immediately notable. William B. Ittner, who was nationally celebrated for his distinct visual renderings, designed the first three structures as an assemblage of Jacobean Revival-style buildings. In the following 23 years, the “Administration Building”, the “Old Folks Building” and the “Old Hospital” were all added to the complex.

CityLifestyle.com/Northland

REINTRODUCING THE ODD FELLOWS (CONTINUED)

dying organization. Literally every day they’re being talked about because it’s part of the experience here.” When discussing the experience rendered by Belvoir Winery, it’s impossible to do so without mentioning George. George (whose favorite wine would be Casaova, if you’re looking

T here’s something about

for recommendations), is a beloved mainstay and

the land at Belvoir Winer y that causes all to vis it it to exper ience a sense of stillness.

natural attraction at the winery. His journey to Belvoir is intrinsically linked to the I.O.O.F and is as spirited as the rest of the organization’s history. [George] was used as part of a ritual where they basically lift their blindfolds and they present them with a coffin and a body and say, you know, ‘do what you can while you’re alive because eventually, this will be you’, right?” says Jesse. “So

eccentricity that seems to exist inexplicably untouched by the diz-

it’s just a mortality check basically for them.”

ziness of modern preoccupations. Once inside, other-timeliness

That’s right, George donated his remains to the fellowship he

touches every edge and corner, from the ceremonious stained-

dearly loved in life, and Belvoir Winery is where he remains today.

glass windows and Tiffany light fixtures to the dignified portraits

It’s not completely certain who he was or his role in the operation

tucked among early 19th-century, Victorian-influenced couches

of I.O.O.F (“George” is a ubiquitous name given to all of the skeletal

and chaise lounges.

remains at the Odd Fellows’ lodges), but his presence is thoroughly

The rooms are filled with relics from yesteryear and the walls are

appreciated by visitors.

lined with the history of the property and its previous custodians, the

“People talk to him all the time,” says Jesse. “People bring in flow-

Odd Fellows. Jesse admits, surprisingly so, that the majority of the

ers and set them out there for him. It’s also become a custom for

rarities distributed throughout the winery were not intentionally left

brides to bring flowers to him on their wedding day for good luck.”

behind as decor.

It’s hard to deny the intimate notion of camaraderie that becomes

“The stuff that’s on the walls on the hallway, that all came out of

evident in the enduring commitment of George and his kin to the

the restroom or the time capsule in the cornerstone,” he says. “The

survival of the Odd Fellows and their altruistic philosophy. Jesse

cornerstone was laid in 1900 as a part of a commencement cere-

expresses this same sentiment himself.

mony when they finished the building. Then, I want to say it was like

“A lot of people, you know, they come for the wine or they come

2000 or something like that, the stone cracked. So right away, we

for the ghosts,” he says. “They don’t know about the Odd Fellows

popped it open and pulled all this stuff out because we didn’t want

and what they were. They were a benevolent, very charitable order.

it to get molded now that it was exposed to heat and moisture. We

Their ritual was based on the parable of the Good Samaritan — all

pulled all that stuff out and hung it in the hallway. And then, what’s in

they did was just charitable work all the time. So it’s good to keep

the room, some of it I’ve purchased and some of it is donated.”

their history alive.”

In addition to extending their enthusiastic approval of the winery and the survival of the history of the I.O.O.F through the winery, the legacy holders of the fellowship have also made significant contributions to Belvoir. “I was allowed by the Grand Master to go to the Grand Lodge and see if I could use anything here on site,” Jessie says. “The Odd Fellows wanted stuff to be here because it helps them as a

Northland Lifestyle | October 2021

Belvoir Winery's rooms are filled with relics from yesteryear and the walls are lined with the history of the property and its previous custodians, the Odd Fellows.

CityLifestyle.com/Northland

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Northland Lifestyle | October 2021

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WATER & WOODS

Northland Lifestyle | October 2021

A BEGINNER'S INTRODUCTION TO FORAGING IN MISSOURI

Y O U R

O W N

ARTICLE GILBERT RANDOLPH

AUTUMN IN MISSOURI MEANS LURID ORANGE LEAVES. The hints of winter blow in on every cold front. The Missouri River floodplain changes colors, too. A cacophony of waterfowl begins their annual migration, the evening sky swollen with their silhouettes. Fall is also an ideal time to forage. Kansas City is a hidden gem for foragers. Missouri has over 2.5 million acres of public land to be explored and the KC metro is rich with outdoor recreation opportunities. We’ll look at a few easy-toidentify wild treats, places to forage, and what rules and ethics you need to know before harvesting food from the wild. THE RULES OF FORAGING There are rules surrounding the gathering of wild plants, but don’t curb your enthusiasm for foraging! The first thing you need to know is that it is generally illegal to sell any wild plant, fruit, or mushroom taken from public lands. Public lands include municipal and county parks, Missouri Department of Conservation areas, U.S. Forest Service land, and State Parks. Typically, Missouri Department of Conservation areas allow the collection of wild fruit, nuts, and mushrooms for personal consumption, but make sure to go to mdc.mo.gov and look up the conservation area in question. Many municipal and county parks have similar rules, which allow you to take wild fruit and nuts for yourself. Missouri State Parks often prohibit the taking of wild plants except for wild mushrooms, so make sure you look at the rules for any park you plan on traveling to before you go! Forest Service land and National Parks may require a free foraging permit to gather wild plants. Take the time to understand the local regulations surrounding foraging before you head out into the woods.

CONTINUED >

CityLifestyle.com/Northland

WATER & WOODS (CONTINUED) THE BASICS Fall is prime time to collect two of Missouri’s most iconic wild foods — persimmons and black walnuts. Both are easy to identify and delicious. There are a few things you’ll need to take with you. First and foremost is a good pair of hiking boots or shoes. Ideally, they should cover your ankles since foraging typically takes you over rough terrain. Wear long pants, socks, and a hat, and for black walnuts, a pair of garden gloves that you don’t mind getting dirty. Also, you’ll need something to carry your wild treasure in. PERSIMMONS Persimmons grow in dry, rocky areas, the edges of fields and trails, as well as in bottomlands, beside streams, and by lakes. Persimmons are most common south of the Missouri river in the KC region, but you won’t have to travel far to find them. Trails in upland woods or old field edges are a great place to start looking. Their distinctive fruit is ping pong ball-sized, and a mixture of orange, red, and yellow hues. The fruit has four woody petals at the top where it connects to the tree stems. More mature trees have dark, deeply-ridged bark like alligator skin. Younger trees sometimes don’t have this distinct characteristic. Thankfully, persimmons shed their leaves early and are often loaded with fruit. You might even get bonked on the head by one while picking! They ripen in October, but their fruit can be found as late as November. Knowing when the fruit is ripe takes some practice. Unripe persimmons have a highly tannic flavor, which gives you a cottonmouth sensation you won’t want to repeat. Persimmons are ripe when they are soft to the touch and the petals can be easily peeled off the top. If the skin cracks when you press a fruit, it’s most likely ripe. Though it’s not foolproof, a frost or other cold weather can be a good indication of when the fruits are ripe. While persimmons do ripen off the tree, I often find they don’t develop as much sweetness or depth of flavor as those ripened on the tree. To collect them, shake the tree and pick up the fruits that have fallen off or pick those that are within reach. Bring a bucket, but don’t stack persimmons too high. They’ll easily squish underneath their own weight if you overfill your container. BLACK WALNUT I first discovered black walnut while fishing the Blue River here in Kansas City. They are native to Missouri, with delicious nut meat, high-quality wood, outer husks that can be used as organic fertilizer, and a natural dye, and their nutshells can be used as an industrial abrasive. You won’t have to look far to find a black walnut tree. They grow in a variety of soils, including open meadows, alongside rivers, in the woods, and on the edges of fields. The distinctive nuts have green outer husks that decay into a brown color and have a spicy,

Northland Lifestyle | October 2021

Author Gilbert Randolph with a paddlefish

almost boozy smell. Inside the husk, the nut is covered in a dark, tough shell. Bring a large bucket with a handle and gloves. The husks contain a natural pigment that will stain your hands for weeks and clothes permanently. To remove the husks, break them off by hand or with a hammer and rinse them thoroughly. Spread the washed walnuts on a large screen for a few days to allow them to dry. Dried walnuts will last a few years in a cool, dry place. To crack them, use a hammer or vise grip. Most nutcrackers are not up to the task of breaking into the strong shells of black walnuts. To remove the meat, use a nut picker or a small crochet needle. The meat can be roasted and frozen or brined in salt, then dehydrated for preservation. They go great in nut breads, salads, even in meat dishes. A bonus tip: If you gather black walnuts in the early summer before they ripen, you can age them in vodka or other neutral spirits for a few months to get a spicy liqueur called nocino that you can use as the secret ingredient in cocktails and baked goods. THE ETHICS OF FORAGING While it’s exciting to harvest wild food, wildlife depend on the same fruit and nuts that humans enjoy. Urban parks receive a ton of visitors, so it’s safe to say that if you are planning on harvesting wild food, someone else is as well. It’s a good practice to leave behind some of the bounties for wildlife and other foragers! Never post specific locations where you harvest wild foods on social media. Putting specific locations can cause “spot burn,” which is overharvesting and habitat destruction due to over-exposure. Tag your foraging posts with statelevel hashtags like #Missouri, #foraging, or #KansasCity. Remember to share the space with other recreationists. Fall is the start of deer archery and waterfowl season. In late October and November, consider foraging in areas where hunting is not allowed — close to parking lots, and on trails that do not receive heavy hunting pressure. If you see other foragers, cyclists, or hikers, smile and say hello! They are there to relax, experience nature and escape from the stresses of their day-to-day life. Cultivating a friendly atmosphere on public land goes a long way in making outdoor recreation a positive experience for everyone. Don’t forget to share your wild food with friends and family to help inspire in them a love for wild spaces! For more tips on foraging and wildlife in the area, check out Gilbert’s blog, thenerdventure.wordpress.com or follow him on Instagram @gilbertwriting. For more wild plant info, visit the Missouri Department of Conservation’s field guide at https://mdc.mo.gov/discover-nature/field-guide. CityLifestyle.com/Northland

OCTOBER

LIFESTYLE CALENDAR

ALL MONTH BORN OF FIRE: ITALIAN ART GLASS

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Northland Lifestyle | October 2021

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OCTOBER

LIFESTYLE CALENDAR the designated dog area. All dogs must be accompanied by owner while inside dog park.

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Prepare yourself for an evening of fun, scares and paranormal activity. Expect the unexpected at the abandoned swimming pool and this 1940’s spa of healing. Your paranormal expert, T.R. Kennedy, and his team will utilize specialized paranormal equipment including electromagnetic field meters that can detect dark presences and trapped spirits. Tickets are $50. Register at visitexcelsior.com.

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WESTON BLUFFS TRAIL 5K &10K

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