Volume 102 Fall 2010 Number 2

College of the Ozarks…”Hard Work U.®” • www.cofo.edu • Point Lookout, MO 65726

Fresh Vegetables No Longer History at Hard Work U

2 tHe ozark Visitor

Fall at College of the Ozarks brings a welcome cool, crisp breeze and a

new class of students working to earn their college degree. These students, who are thankful to have been selected for the opportunity, earnestly dig into their studies, work, and campus life. Some already have a dream of what they want to become. Others will discover this as they continue their college studies.

Isaac Hatton, who gradu-ated this past May, is one step closer to realizing his

dream of becoming a missionary doctor. After gradua-tion, he left the United States to study medicine at the Ben-Gurion University Medical School for International Health in Israel. He serves as an inspiration to current College of the Ozarks students. You will find his interest-ing story on page 5.

The College continues to strengthen its mission of providing a quality, Christian education to youth of both sexes who are without the financial means to procure such, but are willing to work. The College’s excellence is not overlooked. Year after year, Kaplan Newsweek, U.S. News & World Report, and The Princeton Review laude the College for its quality academic programs and value to students who cannot afford to pay for college. This year, Forbes magazine recognized the College as being one of the best in the nation. These credits reaffirm that the Col-lege is successfully meeting its mission.

In addition to the mission, the College upholds five goals for its students: Christian, academic, vocational, patriotic, and cultural growth. Each of these is read-ily visible in every aspect of campus life. The College’s

annual 9-11 memorial is a clear example of patriotism. Students assemble this memorial, which is comprised of nearly 3,000 American flags. This memorial is a remind-er of the innocent lives needlessly lost on September 11, 2001. The memorial service is held each year on the eleventh and serves as a reminder to those who are old enough to vividly recall these terrorist attacks on Ameri-ca. It also offers the opportunity to teach younger genera-tions about the tragedy. Please read more about the 9-11 memorial on the back cover.

This issue of the Ozark Visitor is filled with illustra-tions of the College and its students holding to tradition-al values which are rooted in the five goals mentioned previously. This issue also features the annual fruitcake order form and an article about who eats College of the Ozarks fruitcake. One may be surprised at the individ-uals who have tried the College’s special cakes. Please enjoy reading this Ozark Visitor. If you are interested in making a College of the Ozarks fruitcake a Christmas tradition, you will find the order form on pages 13-15.

Promises To KeePMeeting Mission

Jerry C. Davis, President

The Ozark Visitor (USPS 600540) (ISSN 0890-2690) is published quarterly by the Office of Public Relations and is distributed free of charge to friends of our college, alumni, faculty, staff, and parents of our students.

Editor . .Elizabeth Andrews Hughes, Public Relations DirectorAssistant Editor . . . . . . . . . . . . .Jerry McDonald, PR AssistantStudent Writers and Photographers . . . . . . . . . . Ben Dunnam,

RuthAnn Rangel, Shelby Gray, Zak Forkner, Kayla ThomasDean of Development . . . . . . . . . . . . . . . . . . . . .Tim HuddlestonDirector of Alumni Affairs . . . . . . . . . . . . . . Angela WilliamsonDesign Supervisor . . . . . . . . . . . . . . . . . . . . . . . . . . .Laura Lane

Produced by the J.M. McDonald Printing Department in memory of Jerrold Watson

Craig Cogdill, ManagerFounded by an early Presbyterian missionary, Col-

lege of the Ozarks is an interdenominational, Christian, four-year, work college.

The College does not discriminate on the basis of sex, race, color, age or ethnic origin, in its educational programs, activities, or employment policies.

College of the ozarks®…Hard Work U.®

Point Lookout, Mo 65726 • 417-334-6411

Standard postage paid Point Lookout, MO Postmaster: Send address changes to:

Ozark Visitor • P.O. Box 17 Point Lookout, MO 65726-0017

Incorporated in 1906 as The School of the

Ozarks

katelyn Good, along with other children of the C of o daycare, leads the Pledge of allegiance at the 9-11 remembrance ceremony.

FaLL 2010 3

NaTioNal recogNiTioNU.S. News, Forbes and More

it is no secret that College of the Ozarks continues to be consid-ered one of the best colleges in

the nation, especially since U.S. News & World Report, The Princeton Review, Kaplan Newsweek, and Forbes released their latest rankings. Each year the national outlets independently pub-lish a list of schools each considers to be of high quality for students.

This year, U.S. News named C of O as the #7 Best Regional College in the Midwest. U.S. News also recog-nized College of the Ozarks as the #1 Great School, Great Price in the Midwest, the #3 Lowest Acceptance Rate of all regional colleges, and an A+ School for B Students.

Kaplan Newsweek recognized the College as the #6 “Most Desirable Rural School” and the #10 “Most Desirable Small School” in America. Only 25 colleges made the cut for Kaplan Newsweek’s distinguished lists. Forbes ranked College of the Ozarks as the #235 Best College in the U.S. and the #6 Best College Buy in the nation.

The Princeton Review designated College of the Ozarks one of the country’s best institutions for under-graduate education in its 2011 guide-book The Best 373 Colleges. Only about 15% of America’s 2,500 four-year col-

leges and two Canadian colleges are included in the exclusive list.

“We commend College of the Ozarks for its outstanding academ-ics, which is the primary criteria for our selection of schools for the book,” said Robert Franek, Senior VP/Publishing and author of Princ-eton Review’s The Best 373 Colleges. “Our choices are based on institu-tional data we collect about schools, our visits to schools over the years, feedback we gather from students attending the schools and opinions of our staff and 28-member National College Counselor Advisory Board. We also work to keep a wide repre-sentation of colleges in the book by region, size, selectivity, and charac-ter.”

The guidebook, which is The Princeton Review’s flagship college guide, includes detailed profiles of

the colleges with rating scores for all schools in eight categories, plus ranking lists of top 20 schools in 62 categories.

“The College has been ranked by U.S. News as one of the best col-leges in the nation annually since 1989, but this year’s ranking reflects especially well on our institution,” said Elizabeth Andrews Hughes, Public Relations Director. “When one adds Forbes, The Princeton Review, and Kaplan Newsweek to the list of accolades, the quality of education-al opportunities at College of the Ozarks becomes irrefutable.”

To learn more about the annual college rankings, go to www.usnews.com, www.princetonreview.com, http://education.newsweek.com, and www.forbes.com.

special rankings bythe Princeton review

“Most Conservative Students”--#10“Most Religious Students”--#7 “Town-Gown Relations are Great”--#7“Best College Theater”--#13“Got Milk?”--#6“Scotch and Soda, Hold the Scotch”--#3“Don’t Inhale”--#10“Stone-Cold Sober Schools”--#6“Future Rotarians and Daughters of the American Revolution”--#8(Each of these special rankings featured only 20 schools.)

4 tHe ozark Visitor

The Security of aC ollege

of the OzarksGift Annuity

Security and Higher Income Aren't Too Far Away...

A College of the Ozarks Charitable Gift Annuity pays you a fixed income for life. Backed by all of our

assets, your income is secure and your payment amount will never change.

To request additional information regarding a charitable gift annuity to secure your future, visit our website or simply

give us a call.

www.cofo.edu/giving • 417-690-2209

FaLL 2010 5

by sara Carlson sternglass, Columbia University

C of O alumnus (class of 2010) Isaac Hatton, a member of the 2010 entering class at the Ben-

Gurion University Medical School for International Health (MSIH), is one of three recipients of $10,000 scholarships designated for first-year students at the MSIH. The award is given to those applicants whose aca-demic and personal accomplishments and interests most closely reflect the mission of the Medical School for International Health: to prepare doc-tors to address the cultural, political, economic, and environmental factors that impact the health of populations and individuals. In affiliation with Columbia University, Ben-Gurion University of Negev instituted a four-year M.D. degree program; in 2005, the program expanded to become the Medical School for International Health.

Hatton, a 2010 graduate of the College of the Ozarks, was a Studio Art major who minored in Pre-Med-ical studies and maintained a 3.75 science grade point average. He was able to work throughout his under-graduate education years to pay for his education and living expenses and graduate with no debt. An Irish citizen born to Irish missionaries in Papua, New Guinea, Hatton grew up in Papua New Guinea, attending an international mission school where he had classmates and teachers from many countries and where he devel-oped a deep understanding of other cultures. He has spent much of his life in the service of others, focusing on the poor and indigent in his birth-place in Papua, New Guinea and his visits to Nepal, Lebanon, Syria, and Jordan.

During his second year of col-lege he visited a Palestinian refugee camp in Beirut, where he shadowed a French doctor. He described the

camp as “a slum, with its unfiltered, raw reality that shattered my roman-ticized ideas of what practicing medicine in the Third World is like. I saw it as a never-ending, exhaust-ing, and mostly under-appreciated tough work. That experience helped strengthen my resolve to pursue medicine despite what hardships it may bring.”

Hatton visited Nepal for a month of medical volunteer work in the summer of 2009, where he witnessed first-hand the preventable illnesses that individuals suffered from, due to a lack of access to quality preven-tive health care.

His numerous experiences with people from other cultures, his vol-unteerism, and his desire to continue his work with the underserved as a physician make him an ideal repre-sentative of the MSIH, which enrolls a diverse student body of more than 170 men and women from around the world and has 281 graduates in resi-dency, fellowship, private practice, and research in the U.S., Canada, and abroad. Students represent a wide range of perspectives, and many enter the MSIH with an advanced degree. Graduates match in residen-cy programs in leading hospitals and medical centers throughout the Unit-

ed States and Canada. After complet-ing residency training, alumni are expected to make significant con-tributions to global health through clinical work, policy development, research, and medical education.

The MSIH is the only four-year, American-style medical school to incorporate global health coursework into all four years of the medical school curriculum. The MSIH cur-riculum includes a year-long course in global health, modules on interna-tional health topics, and specialized training, through courses such as Nutrition in the Developing World, Disaster Relief, Infectious and Tropi-cal Diseases, and Global Health and the Environment. All students study the first three years at the MSIH cam-pus in Beer-Sheva, Israel (located one and a half hours from Tel Aviv). An eight-week required international health and medicine clerkship with an underserved community dur-ing the spring of the fourth year is the capstone to the student’s global health medical education. Clerk-ship sites in locations such as Ethio-pia, Kenya, Uganda, Peru, Vietnam, India, Nepal, Israel, and the United States provide hands-on experience in cross-cultural medicine and popu-lation health.

alumNus isaac HaTToNScholarship to Study International Health

6 tHe ozark Visitor

by Ben Dunnam

Just an average day at work, Alum-ni Laundry student workers Zak Konyha and Dylan Curtis make

their campus-wide quest for dirty laundry. Seeing friends at other work-stations, they pleasantly joke while gathering up all the cleaning rags, mop heads, and uniforms from the previous day’s work. With a smile and a nod to passersby, they move on to the next laundry pick-up. Konyha, Curtis, and fellow Laundry student workers had begun work that morning by cleaning the Alumni Laundry facility and ready-ing their washers, driers, and irons for all the clothes they would receive that day. This workstation is just one of the 80 to which students are assigned to work 15 hours per week and two 40- hour work weeks annually in order to satisfy the College’s work-study program requirements.

These young men are among the 30 student workers needed to keep the College of the Ozarks laundry service running smoothly. The students are expected to work hard, be pleasant with customers, work well together as a team, and be reliable. Even with all the expectations, students look forward to work. Student worker Chastity Lo says that Laundry Supervisors Phil and Connie Ens-minger are what she enjoys most about working at the Laundry. “They are very easy and fun to work with,” she says.

Students are assigned to different aspects of the laundry, including itemizing the laundry coming in and going out, washing, drying, pressing, and folding the clothes. Students assigned to work there arrive with dif-ferent experience levels. Some have been doing laundry for their families or themselves for years. Others have never even seen a washing machine. “I’ve learned how to be on time, earn and give respect, and I actually learned to iron for the first time,” says Laundry student worker Laura Murray. Even if a student has never ironed a shirt before, he or she will help press around 45 student shirts during an average week.

In addition to taking care of laundry from all campus departments, the Laundry offers services to the students as well. Students may place all of the clothes they would like to be washed at an assigned pick-up point. (By the way, roughly 7,000 socks are laundered for students dur-ing each school year.) Laundry workers make rounds Monday through Thursday of every week to gather all the laundry from each dorm to be cleaned, pressed, fold-

ed, and returned spotless and neat to the residence halls. This service helps students who may not have the time to do their own laundry every week. “It’s great that I can just send in all my dirty clothes and they come back in one day, clean and folded,” says Nicholas Martin, a stu-dent who often utilizes this amenity. “It saves me a world of time and trouble.”

Laundry from different campus departments varies from a few cleaning rags submitted by administrative offices to roughly half of a ton sent in from The Keeter Center on a daily basis. As the largest campus facility offering public dining and lodging, The Keeter Center accounts for the lion’s share of dirty laundry. Each day there are over 50 tablecloths and around 1,000 napkins washed, dried, and pressed for The Keeter Center’s Dobyns Dining Room. In an average month, The Keeter Center’s Mabee Lodge and Good Center each send 500-600 pounds of bed sheets for laundering.

The laundry workstation has been an integral part of the work education program since the institution’s incep-tion; though in the early years the department did not have its own building. In the 1920s it resided in Steven-son Hall (a women’s dormitory that was torn down in the early 1960s). In 1968, the Alumni Laundry facility opened and has since been the home of the laundry workstation. In 2007, the Alumni Association helped fund a facility makeover, which included the addition of new wash-ers, driers, and presses. Laundry Supervisors Phil and Connie hope that when the students finish working at laundry they will have learned humility and developed a servant’s heart.

WorKsTaTioN sPoTligHTAlumni Laundry Department

FaLL 2010 7

academic NoTesHigher Learning Commission To Make

Evaluation Visitsubmitted by Dr. eric Bolger assistant Dean of the College

College of the Ozarks will undergo a comprehen-sive evaluation visit December 6-8, 2010, by a team representing The Higher Learning Com-

mission of the North Central Association of Colleges and Schools. College of the Ozarks has been accredited at the bachelor’s degree level by the Commission since 1971.

The Higher Learning Commission is one of six accrediting agencies in the United States that provide institutional accreditation on a regional basis. Institu-tional accreditation evaluates an entire institution and accredits it as a whole; accreditation is voluntary. Other agencies provide accreditation for specific programs.

The Commission (recognized by the U. S. Depart-ment of Education) accredits approximately 1,100 institu-tions of higher education in a 19-state region.

For the past two years, College of the Ozarks has been engaged in a process of self-study, addressing the Com-mission’s requirements and criteria for accreditation. The evaluation team will visit the institution to gather evi-dence that the self-study is thorough and accurate. The team will recommend to the Commission a continuing

status for the College. Following a review process, the Commission itself will take the final action.

The public is invited to submit comments regarding the college:

Public Comment on College of the ozarks the Higher Learning Commission 230 south Lasalle street, suite 7-500 Chicago, iL 60604

Comments must address substantive matters related to the quality of the institution or its academic programs. Written, signed comments must be received by Novem-ber 5, 2010. The Commission cannot guarantee that com-ments received after the due date will be considered. Comments should include the name, address, and tele-phone number of the person providing the comments. Comments will not be treated as confidential.

Note: Individuals with a specific dispute or grievance with an institution should request the separate Policy on Complaints document from the Commission office. The Higher Learning Commission cannot settle disputes between institutions and individuals. Complaints will not be considered third party comment.

Sports Teams Receive Academic Honors

all four of the College of the ozarks athletic teams have been awarded the National association of inter-collegiate athletics (Naia) scholar team of the Year

awards. the Volleyball, Baseball, and Men’s and Women’s Bas-ketball teams received the honor.

For a team to be considered for the Naia scholar team award, it must have a minimum 3.0 grade point average (on a 4.0 scale) as defined by the institution. the team grade point average must include all varsity student-athletes certified as eli-gible. a record total of 857 teams received the award.

C of O

8 tHe ozark Visitor

by zak Forkner

Patrons of Dobyns Dining Room may notice the green beans and tomatoes seem a little fresher

than at most restaurants. College of the Ozarks Agriculture and Land-scaping departments have teamed up to raise a vegetable garden for use at The Keeter Center.

“[This project] helps make a statement about who we are and what this college stands for,” Robert Stricklin, Keeter Center Executive Chef, said.

In decades past, C of O had a garden which supplied food for the students. Any surplus was canned and sold. How-ever, with the increase in the number of students and modern agriculture making it cheaper to buy crops rath-er than grow them, the garden was abandoned.

“We’re returning to our tradi-tions,” Dan Swearengen, Chair of Technical and Applied Sciences and Manager of Farm Operations, said.

Swearengen had only done small-scale gardening before taking on this project. So he met with Direc-tor of Landscaping David Ray. “He had the expertise,” Swearengen said.

Ray chose to follow the common practice of square-foot gardening—planting small varieties in densely populated gardens.

“We’re doing some things that aren’t exactly recommended,” Ray said. “We’re going to spread [the plants] out to ease harvest…We’re concerned more with quality and flavor than volume.”

Ray said the College is grow-ing Blue Lake Bush Beans, Celebrity tomatoes, and Juliet salad tomatoes because they have eye appeal and they are disease-resistant varieties. These crops have already been raised and used in Dobyns Dining Room.

“They are used in salads, appe-tizers, and as vegetable side-dishes,” Stricklin said. There are numerous benefits for a restaurant to grow its own products.

“Freshness would be the first,” Stricklin said, “and that we’re using a product grown by the students would be the next. We try to buy local products when we can, but a lot of our produce comes from overseas. This allows us to buy products grown in the U.S., and we know under what conditions it was grown.”

Ray said he hopes to grow more of the salad items in the future—lettuce, radishes, broccoli, turnips, squash, cucumbers, peppers, and cab-bage.

If the garden continues to be suc-cessful, plans are in place to triple the garden’s size by the beginning of the 2011-2012 school year, Swearen-gen said.

While all parties involved agree the garden is a good thing, there are some drawbacks. The garden did not replace any previous duties for the Agriculture or Landscaping depart-ments.

“We don’t want to sacrifice any-thing we have in place,” Ray said.

The Landscaping department takes care of five green houses, 7,500 orchids, 150,000 bedding plants each spring, 65 annual flower beds, and landscape maintenance on about 100 acres of land. The Agriculture

department takes care of about 1,700 acres of land on-and off-campus w it h bet ween

50-60 dairy cows, 110 beef cows, and 30 sows, as well as a processing plant.

“Sometimes, you really do put in 80-hour work weeks,” Swearengen said.

Both departments try to make sure neither one is taking on too much of the work, Ray said.

cover sToryFarm Fresh Vegetables No Longer History

The garden is the College’s latest endeavor to keep its tradition of hard work and self-sufficiency alive.

a student sautées fresh green beans picked from the garden.

FaLL 2010 9

The Keeter Center also has had to make some adjust-ments. “The sizing is less consistent, [as well as] the packaging,” Stricklin said. “It doesn’t come in a nice box; it comes in milk crates … [but] the benefits far outweigh the drawbacks.”

The garden is not the only place on campus provid-ing food products to be used in Dobyns Dining Room. “We use jelly and apple butter from the Fruitcake and Jelly Kitchen [and] flour and cornmeal from the Mill,” Stricklin said.

The Agriculture department also provides other products for The Keeter Center. “We provide all of the pork products for The Keeter Center—our hogs through our processing plant,” Swearengen said.

The garden is the College’s latest endeavor to keep its tradition of hard work and self-sufficiency alive.

“[This project] has helped build relationships between different departments,” Stricklin said. “It used to be that there were several different entities all work-ing separately, but now we’re all working together.”

FresH TomaTo Pomodoro

by Chef robert stricklin

Ingredients:1 cup diced garden tomatoes1 teaspoon chopped garlic1 teaspoon capers1 1/2 lemon1 tablespoon butter, softened1 teaspoon chopped parsley

Heat pan; add butter, tomatoes, and garlic. Cook until tomatoes begin to soften. Add capers and squeeze fresh lemon juice into pan. (Use care; sauce may spatter.)

Finish with chopped fresh parsley.

Pomodoro is a type of Italian tomato sauce (similar to marinara) that is often served over cooked pasta. Pomodoro sauce is somewhat thicker than the traditional marinara sauce, because it is simmered longer. The Keeter Cen-ter’s Dobyns Dining Room features this sauce over its sautéed pork medallions.

Mr. Dan swearengen walks through the garden.

10 tHe ozark Visitor

by ruthann rangel

over the summer, ten Col-lege of the Ozarks students joined with other students

from Missouri and Oklahoma and members from the Branson com-munity on an unforgettable journey to the Holy Land. The sites were as wondrous as the view standing on top of Mount Carmel and as sensory-overwhelming as the crowded cob-blestone streets of the Via Dolorosa, the pathway where Jesus carried the cross in Jerusalem.

One activity that strengthened the bond of the group was a visit to the Temple Mount in Jerusalem. It had already been a long day of vis-iting multiple sites, compounded by the hot sun, lack of sleep, and pre-vious week of travel. Nevertheless, the last stop proved to be a poignant moment in the journey. Senior Pas-tor Howard Boyd, of Branson Hills Assembly of God, led an unforgetta-ble interactive exercise to experience history in real life.

Each person in the group took turns reading the psalms of ascents, Psalm 120 to 134, as they slowly climbed the tall stone steps in uni-son that lead to the wall of the inner courtyard of the Temple Mount. Con-structed thousands of years ago by King David, the enormous structure that is the Temple Mount housed the

Ark of the Covenant within the Holy of Holies.

Members of the group took turns, guys then girls, reading the verses while climbing the steps until all the psalms of ascent were read, ending at the top step with the last verse. The sound of voices was strong and resounded in the court-yard as the age-old psalms were read with new vigor.

This seemingly simple task was powerful and moving because it pro-vided a visual to the text on the page.

Psalm 122:1-2 (NASB) states, “I

was glad when they said to me, ‘Let us go to the house of the Lord.’ Our feet are standing within your gates, O Jerusalem.”

To proclaim those verses as the group climbed the steps to the house of the Lord brought a realism to words they had read many times.

It was a significant moment for many of the travelers includ-ing junior graphic arts major Nicole Harris. She, too, found the Southern Steps leading to the Temple Mount as meaningful. Harris said that to look out over Jerusalem and to realize the

Holy laNd TourLooking Over Jerusalem Gives Students

A New Perspective

thousands make the pilgrimage to this tomb, thought to be where Jesus Christ was placed after the crucifixion.

FaLL 2010 11

majority of the dense population does not believe in the Lord is heartbreaking.

Though Jerusalem is a religious center, two of the major religions do not recognize Jesus Christ as Savior.

Moments like these were numerous and gave real-ity to the ancient stories and places. “I feel fortunate to have sailed on the Sea of Galilee and noted how it could have been frightening to the disciples if a storm came,”

said student RuthAnn Rangel. “At the place where Jesus fed the multitudes, I’ll remember how our tour guide explained the slopes create a natural amphitheater, that would have carried Jesus’ voice to the large crowd.”

The tour of the Holy Land provided understanding to the context of Scripture and gave students a new per-spective of Bible stories.

June MeMorial ScrollSMrS. SHirleY BaSore FROM HARRIETTE E. REUTER, Ruth Raley, and Jeff and Tamara SchneiderBeulah n. Brashears from Mr. and Mrs. Wayne BumgarnerMr. and Mrs. M. r. Broom from Mr. and Mrs. G. J. Cloydenancy clark Butcher from Leola J. Thomsenolen DePew from Mr. Justin R. DePew, Mr. and Mrs. Joseph M. Weadon III, Mr. and Mrs. Ronald W. Blessin, Mr. and Mrs. Eugene Youngblood, Mr. and Mrs. William M. Glaser, Mr. and Mrs. Brian E. Youngblood, Mr. and Mrs. Coy DePew, and Mr. and Mrs. Wayne DePewanna M. Donze from Gene Grell and Mr. and Mrs. Gerold T. WojcikMrs. easley from the National Society of Daughters of the American ColonistsTom edmondson from Mr. and Mrs. Wayne MadduxPaul Fritzmeyer, Sr. from Ms. Ruth J. SchroederPaul Fritzmeyer, Jr. from Ms. Ruth J. SchroederMildred l. Garbe from Leola J. ThomsenHallie Holmes from the National Soci-ety of the Daughters of the American Colonistsedgar l. Howard from Patricia A. Persingerron Jaacks from Mr. and Mrs. Bill F. Wrightcorinne Keil from Louise HallWilliam rex McKinney from Fran Lundgreneloise reeder from Walter F. ReederBetty Swanson from Mr. and Mrs. James R. SwearengenFlecher Wilson from F. Russel Zartler

JulY MeMorial ScrollSHarriett Baldwin from Mr. and Mrs. Jim BurkeeDGar e. BoBo FROM CONRAD MARTINJames Bryan from Ronnie A. JanesHoward coleman from Margaret LahrmannJames H. Downs from Mr. and Mrs. Albert L. MartinVivian eidson from Mrs. W. E. HemmerlingMary Fogg from Commander Reginald S. FoggMargaret Gillespie from Mr. and Mrs. Valgene E. HartMadelyn Gilmore Jason from Mr. and Mrs. F. Russell ZartlerDorothy M. Jones from Mr. and Mrs. Richard F. Jonesrubye Keith from Mr. and Mrs. Dan SwearengenMax D. Kime, Sr. from Mrs. Ruth S. KimeJane Krusor from Mr. and Mrs. Jerry L. DavisMarjorie lessentine from Ross H. Lessentineedward Mccall from Mr. and Mrs. Eldon E. JohnsonGlenna J. Peintner from Bob and Johnna Welcheloise reeder from Walter F. ReederGeneva runer from Pat Tolbert and Roberta HallSammy Shrum from Mr. and Mrs. Don E. Baker, Mr. and Mrs. Phil Lockard, Mrs. Veneda Slicer, and Mr. and Mrs. Gene KenyonBertha M. Waite from Mr. and Mrs. Albert L. MartinJoe Warwick from Mr. and Mrs. B. R. Taylor

JulY Honor ScrollSSharon carter from Atha June Hembreecarol evans from Atha June HembreeSue robinson Head from Ms. Lynda L. WexlerJean Simpson from Atha June HembreeWanda Wilson from Atha June Hembree

auGuST MeMorial ScrollSMargie Bartlett from Nancy D. Taylor RushingShirley Basore from Mr. and Mrs. Stanley G. Dixonalta M. Tittle Beck from J’Nell Beck TruittJohn charles Beck from J’Nell Beck Truittlindle Divine from Dr. and Mrs. Eldon DivineStanley & Myra Druhot from Phyllis D. LeversBillie Flournoy from Mr. and Mrs. Bill F. Wrightcoral crandall Hodde from Kathlyn H. FlatenThomas Jemes from Geraldine Jemesaugust Junge from Mr. and Mrs. Bill F. WrightDale logan from Louise HallMarvin oetting from Mr. and Mrs. Dan Swearengeneloise reeder from Walter F. ReederP. James Schaefer from Mr. and Mrs. Francis X. RuggieroTom Smith from Mr. and Mrs. Dan Swearengenruth S. Stephens from Sharon A. WattsVera c. Whitfill from R. Kenneth WhitfillJames T. & Mildred Workman from Dr. James L. WorkmannaMeS in caPiTal leTTerS rePreSenT GiFTS oF $1,000 or More.

Memorial Gifts

12 tHe ozark Visitor

By shelby Gray

the Fruitcake and Jelly Kitch-en student staff bakes nearly 40,000 fruitcakes during the

months of January to October. Thou-sands of jellies, preserves, and apple butter are also made during these months. Then in November and December the kitchen closes while the products are packaged and shipped across the country and abroad. Throughout the years, patrons from many places have journeyed to buy the College of the Ozarks’ famous fruitcake, which has become the insti-tution’s trademark sweet. The Fruit-cake and Jelly Kitchen, which has approximately 22 student workers during academic sessions, allows the students the opportunity to interact with people from many places, and occasionally meet someone famous.

From school children to famous guests, thousands of visitors tour the quaint kitchen. Upon entering the kitchen, they are greeted with the pleasant aroma of cinnamon and other spices and given a fruitcake sample. All visitors are encouraged to walk through the kitchen to see the students in action. “Over 90 per-cent of the people who come in try out the fruitcake, and even the skep-tics, come out happily surprised,” said Mynette Ulrich, Fruitcake and Jelly Kitchen Supervisor. Some of the more famous individuals to taste the College’s fruitcake include Dr. Frank-lin Graham, General Colin Powell,

Lady Margaret Thatcher, and most recently, Actor/Economist Ben Stein and Governor Sarah Palin.

During Lady Thatcher’s visit to the College in 1997, she toured the kitchen and visited with stu-dents who were mixing a batch of the renowned fruitcake. “The stu-dents were nervous at first, but soon opened up when they realized how personable she was,” said Ulrich who witnessed Lady Thatcher’s visit to the kitchen. “I thought it was neat how she strived to connect with them one-on-one.” Along with the former Prime Minister, many other famous guests have toured the kitchen and written letters expressing their gratitude for receiving a College of the Ozarks fruitcake. These notes are proudly displayed on the kitch-en’s walls. “Thank you so much for remembering us at Christmas. Your

thoughtfulness adds to the warmth and joy of the holiday season,” wrote First Lady Barbara Bush.

C of O fruitcake is a popular gift for Christmas and is ordered by thousands of loyal customers year round. The kitchen receives orders of all sizes, from a single mini fruitcake to an order of 12 cases of jelly, 100 fruitcakes, and 100 packages of pan-cake and waffle mix. About half of the orders received are purchased as gifts. One customer buys hundreds of products each year to give away around his neighborhood so that he may brighten the day of others.

With visitors from many places coming to try the fruitcake and the cake shipped abroad to places such as Italy, Australia, France, China, and England, the College of the Ozarks Fruitcake has earned its own fame.

WHo eaTs c oF o FruiTcaKe?

a.

these famous individuals have eaten the College’s renowned fruitcake. Can you identify them?

answers on page 14

B. C.

FaLL 2010 13

Holiday giFTsfrom College of the Ozarks®

Direct from our Jelly kitchen…Gift box assortment of four delightful 1/2-pint jars of jellies, preserves, and apple butter. For even more flavor, try the 8-pack or case of 12.4J— Four assorted 1/2-pint jars of jellies, preserves and

apple butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . $27.008J— eight assorted 1/2-pint jars of jellies, preserves

and apple butter . . . . . . . . . . . . . . . . . . . . . . . . $44.001JYPr— twelve assorted 1/2-pint jars of jellies, pre-

serves and apple butter . . . . . . . . . . . . . $65.001PtaB— twelve 1-pint jars of apple butter . . . . $95.00

still available…From the ozarks’ oven…Edwards Mill Cookbook features nearly 200 recipes tested using products from our own Edwards Mill. Cookbook also includes history of Edwards Mill. spiral bound $9.25

Miracle in the Ozarks by Jerry C. DavisMiracle in the Ozarks features anecdotes from the College’s 100-year history, as col-lected and written by Jerry C. Davis. Hard-bound, 276 pages. All proceeds go to Camp Lookout. $17.95

a holiday tradition—the always delicious C of o Fruitcake.The ideal gift for everyone on your list is pre-pared with the finest ingredients and is avail-able in these popular sizes:1-lb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$24.002-lb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$31.003-lb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$36.006 mini fruitcakes (4 oz. each) . . . . . . .$30.00

assorted C of o Gift Boxes…two 1-lb. packages of summer sausage. GB1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$20.00

one pint jar of apple butter, a 1-lb. package of C of o summer sausage, and a 1-lb. fruitcake. GB2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$36.00

one pint jar of apple butter, a 1-lb. package of C of o summer sausage, and a 2-lb. Mill prod-uct of your choice. specify Mill choice. GB3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$24.00

two 1-pint jars of our mouth-watering apple butter just right for topping a piping hot roll. GB4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$22.00

Delicious 1-lb. fruitcake packed with two 1-pint jars of apple butter. GB5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$38.00

two 1-pint jars of apple butter and a 2-lb. Mill product of your choice. GB6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $27.00

one 1-pint jar of apple butter and a 1-lb. sum-mer sausage. GB7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$20.00

From edwards Mill…A tradition of milling excellence.

Discover the goodness of whole grain meals and mixes.

2-lb. Mill products *5-lb. Mill products * 25-lb. Mill products *

* Prices vary. See list on order blank.

Williams Memorial Chapel Christmas Cards

Full color 5 x 7 Christmas cards feature a reproduction of Missouri artist Charles Summey’s Williams Memorial Chapel painting. Envelopes

included. Sentiment: May God's richest blessings be upon you and yours this holiday season. Merry Christmas!

set of 12 $12.00 (shipping included)

Williams Memorial Chapel Note CardsNote cards as shown above. Blank inside. Envelopes included. Full color 4-1/4 x 5-1/2

set of 12 $6.50 (shipping included)

14 tHe ozark Visitor

Quan. items Price total

Famous c oF o FruiTcaKes_____ 1F 1-lb. fruitcake $24.00 ea. _____________ 2F 2-lb. fruitcake $31.00 ea. _____________ 3F 3-lb. fruitcake $36.00 ea. _____________ 6MF 6 mini fruitcakes $30.00 bx. ________

in a gift box (4 oz. each)

Jellies aNd Preserves_____ 4J Four 8 oz. jars, $27.00 bx. ________

assorted jellies and preserves

_____ 8J Eight 8 oz. jars, $44.00 bx. ________ assorted jellies and preserves

_____ 1JYPr Twelve 8 oz. jars, $65.00 bx. ________ assorted jellies and preserves

_____ iPtaB Twelve 1-pint jars $95.00 bx. ________ apple butter

edWards mill ProducTs(Please check products of your choice)

tWo-PoUND sacksChoice of the following $12.00 ea. – any 2/$16.00 17 Yellow Cornmeal __________ 16 Whole Wheat Flour __________

Choice of the following $13.00 ea. – any 2/$18.00 10 Yellow Grits __________ 15 Pancake and Waffle Mix __________ 18 Muffin Meal Mix __________

13 Funnel Cake Mix $16.00 ea. - 2/$24 __________

19 Hubie’s Biscuit Mix $14.00 ea. - 2/$20 __________

FiVe-PoUND sacks 61 Yellow Cornmeal $14.50 ea. _________ 54 Pancake and Waffle Mix $17.50 ea. _________ 59 Hubie’s Biscuit Mix $20.00 ea. _________

tWeNtY-FiVe PoUND sacks 85 Yellow Cornmeal $35.00 ea. _________ 82 Pancake and Waffle Mix $47.00 ea. _________ 80 Hubie’s Biscuit Mix $56.00 ea. _________

Quan. items Price total

c oF o giFT Boxes_____ GB1 Two 1-lb. packages

of summer sausage $20.00 bx. _____________ GB2 One pint of apple butter

1-lb. of summer sausage and 1-lb. fruitcake $36.00 bx. ________

_____ GB3 One pint of apple butter, 1-lb. of summer sausage, and 2-lb. Mill product choice___________________ $24.00 bx. ________

_____ GB4 Two 1-pint jars of apple butter $22.00 bx. ________

_____ GB5 1-lb. fruitcake and two 1-pt. jars of apple butter $38.00 bx. ________

_____ GB6 Two 1-pint jars of apple butter and 2-lb. Mill product choice___________________ $27.00 bx. ________

_____ GB7 One pint of apple butter and 1-lb. of summer sausage $20.00 bx. ________

c oF o HaNdWoveN iTems_____ 700 Placemats $46.00_______

“Lovers’ Knot” pattern (set of 4) o white o ivory o cream o ecru

_____ 710 Placemats $46.00_______ “Rosepath" pattern (set of 4) o white o ivory o cream o ecru

_____ 720 “Mug Rug” coasters $16.00_______“Rosepath” pattern (set of 4) o white o ivory o cream o ecru

c oF o giFT iTems_____ CarDs Chapel Christmas Cards __________

5 x 7 Full Color (set of 12) $12.00 _____ Notes Chapel Note Cards __________ 4-1/4 x 5-1/2 Full Color (set of 12) $6.50_____ 951s Edwards Mill Cookbook

Spiral bound – 173 pp. $9.25 ea. _______________ ozarks Miracle in the Ozarks by Jerry C. Davis Hard Cover – 276 pp. $17.95 ea. __________

Holiday giFT order Form 2010College of the Ozarks Order Department • Point Lookout, Missouri 65726

Phone 417-690-3395 • Fax 417-690-3388 • E-mail: fruitcake@cofo.eduView items on our website: www.cofo.edu

answers: a. Governor sarah Palin B. actor/economist Ben stein C. Lady Margaret thatcher

FaLL 2010 15

order BlaNKs It’s time to start thinking about shopping for Christmas 2010. College of the Ozarks is again pleased to offer an outstanding collection of gift items, including our famous fruitcakes, jellies, and Edwards Mill products. Why not take a few minutes to select your items from the list on the previous page and send in your order? By mailing your order early, you’ll avoid the holiday rush and guarantee that, when Christmas comes, you’ll please everyone on your list! If you use the enclosed envelope, please write “Attention: Order Department” on the cover.

Please print. Please return entire form.Your Name _____________________________________________ E-mail address_________________________________Your Address _____________________________________________ Daytime telephone___________________________City ___________________________________________________________State__________Zip Code_________________

Orders will be filled promptly and mailed to any address you request. Satisfaction guaranteed. Gift packages include a special note stating that you are the sender and YOUR greeting, when requested. Please tell us your preferred arrival date. Gift orders from commercial firms are welcome. Our prices include shipping and handling within the continental United States. Overseas shipping charges, including Alaska and Hawaii, will be billed to the ordering party. Prices subject to change without notice.

Make checks payable to: CoLLeGe oF tHe ozarks

Use forms below for gift items you want sent to friends or relatives…

To: Name _____________________________________________________________________________________________

Address _______________________________________________________ Telephone______________________________

City ________________________________________________________State___________Zip Code___________________

Gift Description _______________________________________________________________________________________

Greeting you wish to accompany gift: ____________________________________________________________________

______________________________________________________________________________________________________

Ship to arrive p Now p By Thanksgiving p By Christmas p Other (date) ____________________________

To: Name _____________________________________________________________________________________________

Address _______________________________________________________ Telephone______________________________

City ________________________________________________________State___________Zip Code___________________

Gift Description _______________________________________________________________________________________

Greeting you wish to accompany gift: ____________________________________________________________________

______________________________________________________________________________________________________

Ship to arrive p Now p By Thanksgiving p By Christmas p Other (date) ____________________________

extra gift orders?Use additional sheets if necessary.

Orders received by December 1 will be processed for shipment before Christmas.

(Note: Orders shipped out of the U.S., allow at least 8 weeks for delivery.)

ORDER SUMMARY Total of orders pg. 13 $ ____________

Missouri Residents add 3.100% Sales Tax $ ____________

Total amount enclosed $ ____________

16 tHe ozark Visitor

www.cofo.eduIncorporated in 1906 as The School of the Ozarks

College of the Ozarks®

P.O. Box 17Point Lookout Missouri 65726

ElEctronic SErvicE rEquEStEd

by kayla thomas

College of the Ozarks held its fourth annual National Day of Remembrance. To observe the day, the College had a flag memorial and a brief

ceremony to honor those whose lives were taken in the terrorist attacks on September 11, 2001. The flag display, comprised of nearly 3,000 American flags in the shape of the numerals “9-11,” represented each life lost on that day nine years ago.

“I was truly touched by the ceremony that was won-derfully orchestrated to honor those who perished as a result of the events of 9-11,” said Marcia Mahlman, Assis-tant Professor of Education. “It was quite emblematic to see a plane flying through the clouds just as the musical piece, honoring the victims, was at its crescendo.”

The C of O Concert Band performed “Flight of Valor,” which was written to honor the passengers of United Airlines Flight 93, which crashed in Shanksville, Pennsylvania, on that fateful morning.

Much younger students (from the College of the

Ozarks daycare) accompanied by local police, firemen, and paramedics, placed American flags in the shape of a cross to complete the flag memorial.

“This exercise teaches younger generations about the unnecessary tragedy,” said Elizabeth Andrews Hughes, Public Relations Director. “The College is intentional about ensuring that what happened does not get lost in the sands of time.”

During the ceremony, College of the Ozarks Presi-dent Jerry C. Davis reminded attendees of the impor-tance of honoring those who tragically lost their lives. “If we forget what happened September 11 of 2001, our nation might be at risk,” Davis said.

Dr. Davis displayed the 9-11 National Remembrance flag, explaining the significance of its design. The memo-rial flag was designed to symbolize each of the tragic events that took place on that September day.

Mr. and Mrs. Ron Willet and Mr. and Mrs. Orland Amundson raised the remembrance flag on the flag pole at the campus entrance. Both couples lost sons in the September 11, 2001, attacks.

The College plans to fly the 9-11 National Remem-brance Flag every September 11 as a reminder of the needless tragedy.

c oF o oBserves 9-11 NaTioNal rememBraNce day