Young composer embraces melody, noise

Published in the Springfield (Mo.) News-Leader, March 14, 2014
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Joe Misterovich. Photo credit: Ed PeacoMost musical composers think in terms of notes, chords and bars. Joe Misterovich thinks about sound first — and sometimes exclusively. That means writing a chamber piece that includes a digitally generated drone that meanders in and out, or creating a noise piece that sounds like variations on the dense buzz that an old television makes when there’s no reception.

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Dining profile: Junction Café

Published in the Springfield (Mo.) News-Leader, March 19, 2014
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IMG_0429tilapia

Blackened tilapia with broccoli, macaroni and cheese, and cornbread. Ed Peaco/For the News-Leader

Blackened tilapia with a mango chutney glaze: This dish really stood out for its originality. It was a great treatment for a mild variety of fish begging for flavor. …

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MOJO plays Cartoons with new music in the works

Published in the Springfield (Mo.) News-Leader, March 14, 2014
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Missouri Jazz Orchestra (MOJO). Submitted photo

Missouri Jazz Orchestra (MOJO). Submitted photo

… Because MOJO relies mainly on sight reading for learning new pieces, Vaughan will face special demands during their debuts. MOJO members are great readers, Vaughan said, and he’ll give them a quick bandstand briefing before each piece begins. But there’s more in store.

For example, “Starburst” shifts from a fast swing-march to a ballad, then it speeds up for a high-register trumpet passage and a drum break, then it returns to the ballad and ends with a brief brass flurry.

“We’re going to have to make all these transitions, and I’ll have to conduct all these things, just because I know how they go,” Vaughan said. …

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Dining profile: Avanzare

Published in the Springfield (Mo.) News-Leader, March 12, 2014
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IMG_0458pasta

Frutti di mare is spaghetti with shrimp, calamari, scallops and black mussels in marinara sauce. Ed Peaco/ For the News-Leader

Frutti di mare, from the dinner menu: Spaghetti with shrimp, calamari, scallops and black mussels in marinara sauce. In addition to great tastes from the sea, this dish covered a range of texture. The soft mussels carried the most assertive marine flavor. The shrimp reached the optimum state of delicate juiciness, no more, no less. The scallops were somewhat firm, and the calamari rings were firmer but not too firm, and the little calamari tentacles were dainty and a little crispy. For diners who avoid squid, frutti di mare offers an opportunity to override that personal veto and begin enjoying this distinctive fruit of the sea.

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Women Who Rock Concert

Published in the Springfield (Mo.) News-Leader, March 7, 2014
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Shannon Stine

Shannon Stine

… [G]irls need to hear and see women playing music as models for opportunities in their own lives. Shannon Stine, an award-winning thumb-picking guitarist, said she’s usually the only woman participating at the events she enters.

“I know that there are other women out there playing that style, and younger girls, but, for some reason, they’re not getting out to these events,” Stine said. “I think it’s important to participate so that younger girls can see that there are women playing these styles.”

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Cottengim brothers’ new venture takes flight

Published in the Springfield (Mo.) News-Leader, Feb. 28, 2014
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Papa Green Shoes (from left): Stoney Cottengim, Mark Allred, Jody Guy Cottengim and Jerry Passwaters. Photo credit: Jen Fournier.

Papa Green Shoes (from left): Stoney Cottengim, Mark Allred, Jody Guy Cottengim and Jerry Passwaters. Photo credit: Jen Fournier.

Stoney Cottengim said his father instilled in him and his brother the value of entertaining people.

“We caught that bug from him. People need to get out of the house and let their hair down and have a good time — and have a place to go where it’s not just a jukebox band,” he said. “I think Dad’s focus was always entertaining people. He loved to see people smile.”

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Dining profile: Big Pop’s Fresh Louisiana Gulf Seafood

Published in the Springfield (Mo.) News-Leader, March 5, 2014
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The Big Pop's team (from left): Lance Patterson, Larry Burt and Ryan Burt. Ed Peaco/For the News-Leader

The Big Pop’s team (from left): Lance Patterson, Larry Burt and Ryan Burt. Ed Peaco/For the News-Leader

Take a bite out of the Gulf at Big Pop’s.

Larry Burt and his sons, Lance Patterson and Ryan Burt, maintain a 700-mile supply line that keeps Springfield stocked with fresh seafood and traditional cooking from the Louisiana Gulf. …

Blue crab po’ boy ($9.50): This creature of the Gulf made a light, soft meal with a muted flavor. Before you bite into this po’ boy, be sure to fold the claws into the bun. …

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Hometown Mardi Gras: For one night, C-Street to echo Bourbon Street

Published in the Springfield (Mo.) News-Leader, Feb. 27, 2014
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Screen shot 2014-02-27 at 8.07.58 AMShop owners on Commercial Street are banding together on Saturday to celebrate the tastes, sights and sounds of Mardi Gras, focusing on New Orleans-style live entertainment, some of it with a bit of an edge.

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Eddie Valen’s musical outlook: Be yourself

Published in the Springfield (Mo.) News-Leader, Feb. 21, 2014
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The Eddie Valen Band members are (standing from left) Dave Wilson, Dion Sansoucie, Bill Lowery and (seated from left) Brad Vaneffen, Eddie Valen and Kevin Lyons. Submitted photo

Over a long career in music, Eddie Valen has learned many lessons that he is applying now as he renews his presence across the wider Ozarks region. He has a way of breaking down the music business into simple principles …

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Good food, lasting aura at Galloway Grill

Published in the Springfield (Mo.) News-Leader, Feb. 19, 2014
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Galloway Grill’s yellowfin tuna steak sandwich. Ed Peaco/For the News-Leader

Dan and Ann Carter last year bought the place along Galloway Creek Greenway just south of the old quarry, renovated the building back to front, and started from scratch in November with a new business: Galloway Grill. …

Dan Carter described the restaurant as a bar and grill with large, honest portions and low prices. During the renovation last year, people often stopped by to comment on all features of the project, including the menu. One frequent suggestion was to add healthy entrées. The Carters responded with salmon, tuna, a veggie burger and hummus. …

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