Kenny and Kerry Wunderly saw a need in the community and have started a business to meet that need.
Their business is about helping people with their garden needs.
“With the whole process of lockdown over the past year due to COVID, people seem to be more aware of where their food comes from,” Kerry said. “Originally, we wanted to be the link for folks who have space and the desire to grow their own (garden) but didn’t know where to start. It’s very frustrating to have great goals, plant a garden, have everything come up and then quickly go downhill.”
The problems of weeds, insects, improper site preparation, improper plant selection, or the need for soil amendments can ruin the best intentions for many, she said.
“Kenny’s degrees from Kansas State (University) in agribusiness and agronomy have given a wealth of knowledge that we want to share so everyone can be successful and avoid those frustrations,” Kerry said.
The Wunderly farm business name is 1553 Plants & Produce, and it’s located at 1553 205th Street a few miles northwest of Fort Scott. To get there go west on Hwy. 54 and go north on 205th Street almost two miles.
This is the business’s first year, although in the past they have been part of Community Supported Agriculture, she said.
“Community Supported Agriculture consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community’s farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production,” according to https://www.nal.usda.gov/afsic/community-supported-agriculture
Kenny works full-time on the farm, and Kerry works full-time as a hospice nurse in Fort Scott.
In addition, Kerry provides all the marketing via social media as well as bookkeeping.
Kenny provides most of the labor and agricultural expertise.
” We have big plans for development,” Kerry said. “Some of the things we are hoping to do this year are garden tours with discussions on appropriate up-to-date topics…(and) date night dinners with meat and produce from our farm with firepit and all.”
“A couple of years down the road we hope to be able to expand our community garden program to accommodate more local growers, expand our own garden site to be able to partner with local food banks and restaurants, and the addition of an on-site greenhouse,” she said.
Not just plants and produce are sold by the Wunderly’s.
Here is a list of the other business offerings:
“1. Custom built raised beds to fit size, shape, location and budgets.
2. Garden consults- we visit your site and provide input for the best possible outcomes. The first visit is always free of charge!
3. Started plants- vegetables, herbs, wildflowers, decorative grasses.
4. Fresh vegetables and herbs in season available at our self-serve plant stand. We also have a you-pick section in the garden if you want to pick your own.
5. Rejuvenation of flower or vegetable beds that a grower already has in place.
6. Raised bed rentals through our community garden program.
7. Lawn mowing, maintenance, and clean-up.
8. Custom raised meat chickens on request. We will raise and either deliver live birds to you or to the processor for butchering.”
Contact the business by phone at 785-422-5770
They also have a Facebook page where you can get the latest news:
The Boiler Room Brewhaus, 2 S. National Avenue, in historic Fort Scott’s downtown, offers live music throughout the year.
Tonight, Three Chord Justice will be playing classic country music from 7-9 p.m. with a suggested donation of $10.
The original group formed in March 2008 by Liz Grace in San Diego, CA.
“TCJ quickly gained a following of two-steppers and lovers of country music in Southern California,” according to information provided by Liz Grace.
“The short of it is, for Mark ( Markowitz )and I, gigging is what we do,” Grace said. “It’s what we love best and we can’t help but do it as much as possible. It’s church.”
“We met when he came to audition for the band in 2008,” Grace said. “He played the heck out of a train beat!”
“On New Years Eve 2012 he proposed onstage, in front of all our family, friends and fans,” she said. “April 2021 will be our 7th anniversary. Love and music keep us together!”
“In May of 2020, Mark and I moved the band to Grove, Oklahoma, reformed with guitarist Jason Richison and bassist Rick Alumbaugh just a couple months later,” she said. “We couldn’t be more blessed to have our health and a busy calendar in 2021.”
The band features LeeRoy Whisenhunt on pedal steel, she said.
Hailing from Missoula Montana singer/songwriter Grace leads the group through a mix of classic country-influenced originals and handpicked covers from the likes of Emmylou Harris, Hank Williams, Loretta Lynn, Buck Owens, Patsy Cline and other country greats, she said.
“I got an early start singing in bars and honky-tonks, far before legal age, having to wait in alleys during band breaks,” Grace said.
Here is the entertainment/food truck schedule for the Boiler Room Brewhaus:
The Kansas Department of Transportation (KDOT) plans to begin work on a U.S. 69 resurfacing project at Fort Scott on Monday, March 29, according to a KDOT press release. The project starts at the south U.S. 54 junction and continues south for six miles, ending ½ mile south of K-7.
Project activity includes a cold mill, concrete patching, and a three-inch asphalt overlay, according to the press release. The contractor will start at Wall Street and work south. Traffic is reduced to one lane in each direction at the work zone, with a width restriction of 12 feet. Flaggers will direct traffic on side roads.
Fort Scott City ManagerJeremy Frazier couldn’t be more excited about this street resurfacing project, he said.
“I believe that passers-through, whether right or wrong, assume that the condition of this highway embodies an accurate depiction of the City of Fort Scott,” Frazier said. “Although this highway is a KDOT Highway, there may be an assumption that it is a city-maintained highway. This of course is not the case.”
“To have this highway repaired is great news for Fort Scott,” he said.
” I am ecstatic and believe that this highway repair project lays the groundwork for future plans that we believe will come together with perfect timing,” Frazier said. “We are a long way away from changing the image of this community, but I feel, as I hope that everyone does, that the energy and enthusiasm present in the community will result in turning the corner not only in the downtown area but throughout the community. I am also optimistic that years from now, the community will have progressed in many ways for the better. Thank you KDOT. Thanks to the citizens, Fort Scott City Commission, non-profits, and business community!
KDOT awarded the $2.9 million construction contract to Bettis Asphalt & Construction, Inc., Topeka, according to the press release. Weather permitting, the road work should be finished this summer.
Check KDOT’s updated traveler information website, www.Kandrive.org, for more road conditions and construction details. KDOT urges all motorists to be alert and obey the warning signs when approaching and driving through a work zone.
Persons with questions may contact Iola Area Engineer Troy Howard, (620) 901-6557, or Public Affairs Manager Priscilla Petersen, (620) 902-6433.
“I am additionally excited as I recently began discussions with KDOT to explore resources that might assist in a possible streetscape of HWY 69,” Frazier said. “If this streetscape were designed and constructed after the highway was repaired, it would mean that HWY 69 could become one of the most attractive routes through the community.”
Two area food vendors are planning an event on March 27 at the Tractor Supply parking lot, on South Main Street in Fort Scott.
The Blue Spoon, Pittsburg, and Perry’s Pork Rinds, Bronson, are partnering for a second annual Spring Pop Up Event.
The Blue Spoon is a food truck whose specialty is a variety of macaroni and cheese dishes and was created in Pittsburg, by Brenda Davis.
Davis began her food truck venture in July 2017. Christina Oberle is a partner in the business.
“It became very well-liked and instead of a hobby it became a success,” Oberle said.
“The name (The Blue Spoon) just came to us… we thought and thought and thought,” Oberle said. “Brenda wanted to create a memory and have our customers walking away remembering who we are. With that, the Blue Spoon was formed and the logo created,” Oberle said. “Every dish is served with a blue spoon… if the dish needs a fork, well it’ll be white.”
“We specialize in mac ‘n cheese (dishes)… all varieties,” Oberle said. “Plain to Chicken Mac, to Chops and Cheese, which is a grilled pork chop in a bowl of mac ‘ cheese, and soon to be released, Lobster Mac.”
“We have a great variety, eleven flavors, at big events,” she said. “We also serve fresh-cut fries, nachos, and funnel cakes. All with varieties… nothing plain Jane here, we even put it on a sandwich!”
Oberle lived a few years in Fort Scott, working at Lifetouch and Woods Grocery.
“I came to know a lot of people there and wanted to share our awesome food with Fort Scott,” Oberle said. “A few years ago we got into the Good ‘Ol Days and last year we were able to do the wonderful pop-up with Perry’s Pork Rinds! They are wonderful people and through this journey, we have had the great honor of meeting many entrepreneurs like them!”
The food truck is currently part-time, Oberle said.
“You just never know when this can become a full-time gig,” she said.
Perry’s Pork Rinds
Perry’s Pork Rinds is a family-owned business, with the husband and wife team of Thaddeus and Kelly Perry.
They make small-batch pork rinds in the following flavors:
They recently expanded their business with a new product: fudge.
They can make up to 350 flavors but they feature chocolate walnut, chocolate fudge, birthday cake, and peanut butter.
“We use real cream and butter to make our fudge,” Kelly Perry said. “We pour them directly into containers and ship them nationwide and take them into the fairs and festivals.”
The cost for both rinds and fudge is $8 for 8 oz.
“The company that we actually bought into is the same company that is selling inside of Bass Pro shops and Ozark Land,” Kelly Perry said. “We had to pay a hefty price for a custom kettle, as much as a small car!”
Hound Nutrition, 116 S. Main, is under new ownership.
Kelly Perry and Ashton Dowell have purchased the shop from former owner Haven Kelly, who is a Fort Scott Community College student and catcher on the school’s softball team. Haven Kelly became the tenant of the shop in August 2020, following the move of the Common Ground Coffee Shop to a different location.
“With the softball season starting, Haven was unable to give it the extra care it needed,” Dowell said.
“We have a 50% investor from Oklahoma and Ashtyn represents his 50% of the business and works the retail side of the business,” Perry said.” I am another 50% owner in the business. All of us have some skin in the game so to speak.”
The business sells meal replacement shakes, energizing teas, and protein coffee.
Customers can contact the business on Hound Nutrition Facebook page or Instagram, or coming soon, their new call-in line.
“We are selling the same products, but some new flavors are coming,” Dowell said.
There are some new services.
“The new service we provide is our delivery,” Perry said.
In addition, they are planning some upcoming events that will be hosted at the facility including: songwriter nights, joining the Chamber of Commerce, and tea parties “where we give informational meetings to anyone looking to start a program,” Perry said. “We break down each of the products one-by-one and educate customers on what the products do for their health. We sample a few of the products and for those who want to purchase the programs they can, or they can continue to pay for retail via our nutrition club.”
Herbalife Nutrition is the brand of product sold at the shop.
“Herbalife Nutrition is a multi-level marketing group we are #2 in the nation behind Amway,” Kelly said. “And the #1 nutrition company worldwide that has been in business for 40 years.”
“Anyone working behind the counter is an Herbalife Distributor that can sell any of our products,” Perry said. “Our nutrition clubs are a hub for people to come to try products, narrow down their wants and then purchase healthy products.”
“The customer receives one-on-one coaching and guidance from their independent distributor,” Perry said.
“Our hope is to pick up retail sales before the end of our lease in four months so the business can continue to grow and run in Ft Scott,” Perry said.
“All of the independent distributors are highly motivated self-driven and want to see a change in the community for the better,” Perry said.
“This is the second store that I have opened since January 18,” Perry said. “My husband is not involved (in this venture), he is fully invested into the pork rind business which is going full steam ahead.”
“We will soon be offering protein pretzel bites, protein waffles, and protein donuts in this location,” Kelly said.
Employees, who at this shop are called distributors, include Reaghn Dowell, Kelsey DeMott both of Fort Scott, and Chris Ames of Bronson.
Kelly Perry is also the owner of The Protein Place in Iola and co-owner of Perry’s Pork Rinds of Bronson, with her husband, Thaddeus.
Dowell said they will be focusing on setting up meetings for Herbalife, the supplier of their products, and those interested in say, a weight loss program.
“We can help them along their journey,” Dowell said.
Fort Scott Kiwanis Club had to do a little rearranging of days for their annual pancake feed.
Because of the frigid weather, the fundraising meal was switched from Feb. 16, Fat Tuesday, to Feb. 23.
“The Kiwanis 100th Pancake Feed hasn’t missed serving the community one year in a hundred,” Mark McCoy, spokesman, said.
For many years, pancakes were served at the Scottish Rite Temple in downtown Fort Scott, then at Buck Run Community Center.
This year, it will be a drive-thru only at the First Methodist Church at Third Street and National Avenue, from 11 a.m. to 1:30 p.m and then from 4 p.m. to 6 p.m.
“It’s a drive-through only in the front of the church on National,” McCoy said.
“The driveway entrance is on Fourth Street, at the front of the church,” he said.
The cost for pancakes and sausage is $5 a plate.
“Come out and enjoy the pancakes,” McCoy said.”And support a good cause.”
Kiwanis International is a global community of clubs, members and partners dedicated to improving the lives of children one community at a time, according to its website. There are more than 550,000 members from K-Kids to Key Club to Kiwanis and many ages in between in 80 countries and geographic areas.
Each community has different needs, and Kiwanis empowers members to pursue creative ways to serve the needs of children, such as fighting hunger, improving literacy, and offering guidance.
Following is a list of supporters of the Fort Scott Kiwanis Club Pancake Feed event.
2021 PANCAKE FEED CORPORATE SPONSORS
Billiard Hammer Hartman Insurance
Cheney Witt Funeral Chapel
City of Fort Scott
City State Bank
Crain Insurance Agency
Diehl Banwart Bolton, CPAs, PA
Edward Jones – Jamie Armstrong
Edward Jones – Richard Goldston
5 Corners Mini Mart
Fort Scott Broadcasting
G & W Foods
Graphic Resources Corp
H & H Realty
Heidrick’s True Value
Kansas Teachers Community
Konantz-Cheney Funeral Home
Liberty Savings Association, FSA
Max Patterson, DDS
Mid-Continental Restoration Co.
Mike Carnes Family
Norris Heating and Air
Nuss & Farmer, PA
Reynolds Law Firm
R & R Equipment
Security 1st Title
SEK Financial, LLC
Sekan Printing Company, Inc.
Union State Bank
G & W FOODS
FIRST UNITED METHODIST CHURCH
A VERY SPECIAL THANKS TO THESE SPONSORS
Kiwanis is a global organization of volunteers dedicated to improving the world one child and one community at a time.
Local business owner, Marsha Lancaster, has been in the hospital for over a month, according to her sister Debbie Baxley.
“She went into the hospital at Pittsburg for two to three days, then they took her to Arkansas,” Baxley said.
“Her kidneys were shutting down and they couldn’t find a hospital to take her with COVID (the pandemic virus plaguing the nation and the world),” she said. “They found one in Arkansas and we said just take her to wherever she can get help.”
They have tested Lancaster three times for COVID-19 and each was negative, her sister said.
Lancaster is currently on dialysis every other day and oxygen.
“Her kidneys’ aren’t functioning yet, the doctor said they could kick in any day,” she said. “They have been trying to get her off of oxygen. That’s been going well.”
“We can see her on our cellphone and she looks good when we talk to her,” Baxley said.
Cards can be sent to Marsha at
Regional Springdale NW Medical Center,
609 W. Maple Avenue, 6th floor, attn: Marsha Lancaster
Springdale, Arkansas 72764
Her business is running with the help of others.
Her well-known restaurant, Marsha’s Deli, is continuing with the help of staff and family. The restaurant is located at 6 W. 18th in Fort Scott.
Baxley and her daughter, Shelly Rowe, along with Carla Hemrick, and Lisa Bradley “are taking care of the business for her,” Baxley said.
Monday and Tuesday the restaurant was closed due to the ice roads and arctic weather conditions.
A fundraiser has been started for Lancaster.
Meanwhile, a fundraiser has been started for Lancaster.
“We thought being self-employed, there was no way she wouldn’t need help,” Linda Findley who is spearheading the fundraiser said.
The fundraiser is Friday, Feb. 19 from 11 a.m. to 6 p.m. at the Elk’s Building at 111 W. 19th. People are asked to drive to the east door of the building and orders will be taken by helpers. Then the meals will be brought out to the buyer.
It’s a chicken and noodles dinner with mashed potatoes, green beans, and bread for $10 cash or check only.
Pre-ordering is encouraged. Call 620-215-2036 or 816-797-4884.
Findley said she is anticipating serving 500 meals, with over 200 already ordered.
“Numerous people have sent big donations,” Findley said. “Marrone’s of Pittsburg and G & W Foods of Fort Scott has helped with food.”
Helping the day of the fundraiser will be Nancy Maze, Brenda Collinge, Debbie Myers, JoLynne Mitchell, and Adina Findley, Findley said.
Saint Martin’s Academy joins a growing list of community organizations and churches that are contributing to the success of Feeding Families in His Name.
Feeding Families in His Name started Ten years ago on May 11, 2011, at the First United Methodist Church serving a free weekly meal to the community in the Fellowship Hall to about forty people.
The meal currently serves an average of three hundred meals a week. Only to-go meals have been served since the first of March 2020 because of Covid-19 restrictions.
Each year the number of people who volunteer for the project has grown until now it encompasses more of the community.
The Bourbon County Network which includes United Methodist Churches of Fulton, Hammond, Uniontown, Redfield, Hiatville, West Liberty and St. John’s congregations have all supported Feeding Families.
Community Christian Church cooks and serves the Wednesday every other month; a small group of the Nazarene Church cooks and serves every third Wednesday; a group from First Presbyterian Church cooks and serves every fourth Wednesday; and Pioneer Kiwanis cooks and serves the fifth Wednesday of the month. Many volunteers bake desserts for the meal every week.
Feeding Families in His Name is supported by private donations from churches and individuals, commodities from USDA through the Kansas Department of Children and Families, and a grant from the Fort Scott Community Foundation.
Submitted by Jean Tucker, Coordinator of Feeding Families in His Name.
Dining with Diabetes program to help cut diabetes risks
Imagine a gathering with 10 of your friends and family members. Now imagine that at least one of you has a disease that can lead to blindness…or amputation…or a stroke. The prospect is not at all far-fetched.
About one in 10 Kansans has been diagnosed with diabetes, a chronic disease characterized by elevated blood sugar (blood glucose). High levels of blood glucose are a result of inadequate production of insulin or a resistance to the effects of insulin, a hormone produced by the pancreas.
Diabetes increases the risk of stroke, heart disease, kidney disease, or retinopathy that can cause blindness and neuropathy leading to lower limb amputation.
The vast majority of adults who are diagnosed with diabetes – 90 to 95 percent – have Type 2 diabetes which occurs when cells in the body become resistant to the effects of insulin. Prediabetes is a condition in which the blood sugar levels are higher than normal but not high enough to be diagnosed as type 2 diabetes. Unlike Type 1, which occurs when the body cannot produce insulin and cannot be prevented, the onset of Type 2 can be prevented.
Risk factors for prediabetes and Type 2 Diabetes include being overweight, age 45 or older, and low levels of physical activity (less than three times per week). Other risk factors include having a family member (parent, brother, or sister) with type 2 diabetes, or having gestational diabetes (diabetes during pregnancy). To a small degree, race, ethnicity, and gender contribute to overall risk, too.
Some risk factors cannot be changed such as age and family history, but others can be modified. This includes managing your weight, being active, eat healthier, and if you smoke, quit. A quick assessment of your risk can be done at the American Diabetes Association website www.diabetes.org/dibetes-risk/tools-know-your-risk, takes less than a minute,.
Adults with type 2 diabetes, prediabetes, and their family members, caregivers, and support persons may be interested in K-State Research and Extension Dining with Diabetes online course beginning March 1. Individuals will learn strategies to manage diabetes through menu planning, carbohydrate counting, portion control, and label reading. The five week course is self-paced and participants can choose the level of interaction with the instructor and other participants.
Cost is $25, class size limited, and registration required by February 18th at southwind.ksu.edu/events. For more information or questions, contact Joy Miller at 620-223-3720 or e-mail email@example.com.