Cornwell Beef is all about the beef – and family

By Beccy Tanner

For four generations, the Cornwells of Stafford County have farmed and raised some of the top beef cattle in Kansas.

Now, it is the fifth generation – the grandchildren who range in ages between 15 and 6 – who are taking the next steps for the future of the family name.

In the process of learning about science and entrepreneurship, they have created Cornwell Beef – a website and business that markets the family’s pasture-raised beef.

“We’re a fourth-generation family farm,” said their grandmother, Lisa Cornwell. “This came about as an entrepreneurship project. I love everything about kids learning entrepreneurship.”

And so, they began an experiment – the timing was perfect. It was right after the Covid pandemic shut almost everything down.

The grandchildren had plenty of time on their hands.

Melissa and Jake Cline run Cornwell Beef East along with their sons – Jack, 15, and Kolt, 13, in Eudora, KS. They have a freezer for beef pickups at Happy Valley Farm in Desoto.

Joe and Lisa Cornwell’s grandchildren who help are Gentri Bright, 14; Hadley Bright, 13; and Victor Cornwell, 11; Tianna Cornwell, 6; and Dawsyn Long, 6.

They also have help with a Great Bend delivery crew with Kambri Klug, 8; and Kenton Klug, 7.

The enterprising students first purchased meat from Walmart, Dillons, and Target –as an experiment. They needed some test products.

“We did kind of a science project, and we measured the grease that came off the meat – and its color and clarity,” Lisa Cornwell said. “Then, we compared that with ours, which is a lot leaner.”

The children then began talking about what a business would look like – what its name would be – Cornwell Beef, of course.

“We learned about labeling and how we had to have a USDA facility to have the meat processed,” Cornwell said. “The bigger kids update the website and do the inventory. My littles – and sometimes the bigs, because they can drive—deliver within the area.”

Cornwell Beef has developed a few food products in addition to their meat cuts  – such as Pat’s Regular Beef Jerky in Liebenthol made with Cornwell Beef. Another product, Stroot’s Beef Sticks of Goddard is also made using Cornwell Beef.

 And this next summer, there are plans to introduce a roast sauce that will make a roast taste more like brisket. They also have hot dogs that are becoming increasingly popular.

The family sells many of their products at White’s Foodliner in St. John and Main Street Deli in Stafford.

“Most of our sales are straight off our website,” Lisa Cornwell said. “And we do the home delivery straight to the porch. Hunting season is a great time of year for us, the hunters like locally raised meat while they’re here and enjoy taking them back home! We are going to try and expand our retail market into the rest of White’s stores later on.

“Right now, I’m out of steaks but will pick up another beef on Monday. The hunters take a lot of the steaks back home.”

Cornwell Farms began in 1917 with Courtney and Naomi Cornwell. Their only son, Jack, began the second generation on the farm when he married June. The couple had three children – Rick, Martha and Joe.

The third generation of Cornwells on the farm were Rick and Gayle who had three children – Jeff, Casey and Bethany. Joe and Lisa had four children – Melissa, Cami Jo, Ty and Marci.

The fourth generation continues the farming and Angus beef production.

“Joe and Ty farm together,” Lisa said. “Gentri, Hadley, and Victor update the website and do inventory. Gentri swaths hay and Victor is a little cowboy, he works cattle and farms. The littles enjoy helping with delivery. 

So, what makes Cornwell Beef different?

“We’re a small family farm,” Lisa Cornwell said. “We have a herd of 500 cows. We butcher two or three cows a month for the business. We are not doing anything crazy. We know each of these cows. We treat them like our kids.

“Our cows are on pasture until we’re ready to butcher.”

The cows live on grass from May through October.

 In late fall and winter, the herd lives on rye pastures and are fed ensilage, corn silage and ground hay.

“We only cut prime steaks which are like steakhouse steaks,” Lisa Cornwell said.

Which is why their Stafford County beef is beginning to be a sought-after commodity all across the state.

It really is about the beef.

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Hudson Cream Flour specializes in quality flour, tradition and plenty of innovation

By Beccy Tanner

When Darrell Bauer, owner of the Wheatland Café in Hudson talks about the quality and uses of Hudson Cream Flour, his voice takes on that enthusiastic tone of a loyal fan.

“There’s all kinds of flour out there but Hudson Cream never fails,” Bauer said. “And, they have a lot of good products – a biscuit mix, gravy mix that’s really good.”

But then, he starts listing all the dishes he uses the flour in:

“I use it in our cinnamon rolls, bierocks, for making gravy, breading chicken, chicken fries … I’ve used other self-rising flours before when I was out, and it just doesn’t do the same. I can’t tell you what they (Hudson Cream) do differently, but the food is always good.”

Stafford County Flour Mills Company in Hudson, which has produced Hudson Cream Flour for the past 118 years, has developed a mighty loyal reputation.

The gourmet magazine Saveur told readers in 1998 that “Hudson Cream is not a blend of hard and soft wheat flours, as all-purpose flours are, but is made entirely from hard red winter wheat. The result: higher, lighter breads with a rich flavor.”

Hudson Cream Flour is all about innovation and creativity.

It’s also about a loyal fan base of chefs and cooks that grows exponentially with each generation.

Especially in Stafford County, think about a holiday meal that doesn’t somewhere have Hudson Cream Flour included in a couple of the recipes.

But beyond flour, the Hudson mill is also a trendsetter in many other ways.

For example, in 2014, Stafford County Mills installed a wind turbine outside the city limits of Hudson, making it the first commercial flour milling facility in North America to use wind power-generated electricity produced on site.

That kind of innovation really began decades ago.

According to its website, hudsoncream.com, in 1922, “Leila English Reid, who was born and raised in Stafford County, moved to West Virginia.”  Not happy with the type of flour she found there on grocery shelves, she negotiated to bring a train car shipment of Hudson Cream Flour to West Virginia.

The rest is history because now, a majority of Hudson Cream Flour still sells and is popular on the East Coast.

“Why it has survived, I think, goes to two things: number one, it is a premium product on the market, and it’s allowed us to keep a market share when a lot of people sold out.,” said Derek Foote, who is in management at the mill’s corporate office in Hudson. “The other is the local community supporting it. When the mill went up for sale, there were local people buying it to keep it local.”

That happened in 1986 when, the Krug family – the original owners of the mill -were ready to retire and looking to sell the Stafford County Flour Mills. Fearing it might mean a loss for the local economy, several area residents pooled their resources to buy the flour mill and keep the company local.

The end results is that the flour and other products are now shipped to 41 states, Foote said.

“Not all that’s in our bags, nor the Hudson Cream Flour or Stafford County Flour Mills label,” he said. “Most of our label goes either in the Midwest or back to the Appalachian states.”

In addition, the Stafford County Mills supplies the public schools in Hawaii with flour, and product for kosher companies in New York and Chicago.

When the mills are running, 400,000 pounds of flour can be turned out in a day, Foote said.

“A lot of it is the quality of the product,” Foote said. “I think that’s the biggest thing is that we have kind of a cult-like following, especially back in the Appalachian states because of its short patent flour. Basically, it’s how we refine it. We pull a lot of the clear flour, the heavy stuff off. And so, what we are left with is just the heart – a flour that is smother, softer. That’s why the cream is in the name. Big mills can’t do that — or they don’t do it so much. It allows us to make more of a premium product that differentiates ourselves. We have been able to sell to niche markets.

“We are about the only one (in the nation) that does it with winter wheat – that’s the key part.”

In recent years, the mill has also substantially grown a market for organic flour.

“We actually do a pretty good volume of it,” Foote said. “It’s not grown around here as much and not as much of it is sold around here – but that product goes more to the east coast and to places like Denver and Austin. We do a significant volume, and it just keeps increasing.”

Not bad for a flour mill where the majority of its wheat is grown within 26 miles of Hudson.

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September 2023 Radio Show

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This is our September 2023 Radio show with our director Ryan Russel

Read more
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Stafford County zoning commission gives approval for Port Authority permit

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By Beccy Tanner

The Stafford County Zoning Commission has unanimously given their approval for a special use permit that help sets the stage for constructing the Port Authority of Stafford County.

Final approval, though, lies in the hands of the Stafford County Commission, which are set to hear the zoning case in October.  

The Port Authority of Stafford County will be located near the junction of US-50 and US 281 highways, near a BNSF railroad mainline. 

It is a site where hundreds of cars and trucks pass daily.

And while those vehicles will continue to pass daily by the site, there is hope that a 256-acre site will soon be constructed and handle full-size grain trains of more than 100 railcars and semi-trucks that can carry more than just grain but merchandise and consumer goods that may eventually pump as much as $7-to-9 million into the local economy.

The new Port Authority will in fact be a transportation and shipping hub.

Carolyn Dunn, president of the Port Authority and who currently is the Stafford County Economic Development’s Strategic Projects Manager presented the case to the zoning board, Sept. 12.

Dunn is also the county’s former economic development director and has been involved in the county’s development for the past 12 years.

“I was made aware that we were missing some critical business opportunities in the very first few months of economic development being in existence in 2011,” Dunn told the board. “We had a company at the time that was interested in putting a unit car loading facility here and had some purchase options on land but then decided to locate somewhere in Nebraska, instead. We subsequently had two other companies that considered Stafford County closely but invested somewhere else.”

Stafford County, because of its rural population, does not have a large labor force to attract manufacturers. But it does have agricultural products that can bring investment opportunities into the county.

And that is what local business and agriculture leaders are hoping to draw on.

“We are at the crossroads of two U.S. highways that intersect with the mainline railroad,” Dunn said. “It’s not an accident. Some of these companies that were considering Stafford County as a location is because we do have that strategic location when it comes to transportation.”

Additionally, there are few other public points of entry to a major railroad in the western 2/3 of Kansas. Those that do have rail service are owned by private companies, who control who uses the tracks.

“So, that is something we can put out there as an advantage that we could offer for developing,” Dunn said.  “Our purpose here is to create more and better-quality jobs that diversify the economy. One of the biggest goals for me is to increase the tax base with the goal of preserving essential services and quality of life.”

Because construction of the Port Authority will be costly, Dunn said, she wanted to do it in such a way that local taxpayers would not have to pay for it.

“We’ve made an application to the Federal Railroad administration … There is no way we would have even had an application worth sending in if we hadn’t already had over $5 million secured and other components already in place. It’s a very long process,” Dunn has said previously. “There have been a lot of different entities along the way that have been willing to be open and helpful to us. I feel we have the kind of support that the FRA looks for from the Kansas Department of Commerce, Department of Agriculture and the Department of Transportation. We have the support of both our U.S. Senators, US Representatives, and State Rep. Brett Fairchild, and local representatives who have endorsed us.”

The $5 million that has already secured for the Port came from a $2.5 million BASE grant through the Kansas Department of Commerce and a $2.5 million appropriation in the Omnibus Appropriations Bill (HB 2510).  Another $800,000 was awarded to Stafford County Economic Development to loan to the Port Authority with flexible repayment terms. 

Yet, more money is needed – at least another $5 million—which Dunn has applied for and is hopeful the county will receive.

That’s why the special use permit is needed – as part of the process.

“What we have is agriculture and we are missing the opportunities to capture some investment in the benefits that that brings because we maybe didn’t have the right tools to really make it an appealing investment for potential businesses,” Dunn said.

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In the best of years and those not-so-good, Drach’s orchard is still all about family, fun and produce

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By Beccy Tanner

Jean Drach is apologetic as she answers the phone.

No apples this year for sale.

 And the peaches that she and her husband, Larry, sold, they were brought in from Colorado.

But the heirloom tomatoes were awesome. It was a good year for tomatoes.

She credits two late freezes and blistery hot summer temperatures for this year’s lack of produce.

But this is just one year.

The couple have had lots of good years and have plans that next year will once again be bountiful.

Beginning in 2006, it was the couple’s dream to farm. They started an orchard with five acres.

Drach’s Farm & Orchard is located three miles east of the US-281 and K-19 intersection.

“We didn’t really know anything about crop farming or cattle, so my husband said let’s put an orchard in,” Jean Drach said.

That first year, the apple and peach trees were nothing more than sticks.

“We didn’t have much knowledge about fruit trees,” she said. “We thought we put them in the ground, and we’d have apples and peaches. But no.”

It took time and investigation and testing to see what varieties grew best in Stafford County.

“We did our research, especially on the peaches of what ones would grow in this area.”

The first year they planted 100 trees.

And then, planted another hundred.

“And now, with some of the storms, we are down to 168,” Jean said. “It’s just the two of us.

“It took us 10 years for the apple trees to start producing.”

The orchard has 20 varieties of apples; four different types of pears; as many varieties of peaches and – she emphasizes – in good years, also pumpkins.

There are also blackberry bushes.

The secret to much of their success all these years, she says, belongs to the sandy soil of Stafford County.

“It makes good, good planting for the trees because the water just absorbs down into the roots,” she said.

They have also grown potatoes, watermelon and cantaloupe.

“Now, that we’ve grown a little older we are not doing those as much,” Jean said. 

Like most farmers, the Drachs have discovered the Kansas weather – like the weather experienced this summer – can mean the difference between a good year and a poor one.

“It was unpredictable,” Jean says of the summer’s storms and heat. “We also feel that climate change is here because we are seeing a difference. In good years, each apple tree can produce up to 1,000 apples.”

Last year, the Drachs made 300 half gallons of cider.

This year, the apples split on the tree before they were ripe.

In years past, droves of people come out and pick apples and school groups come to explore and taste.

Their orchard is a feel-good, neighborly oasis in a sea of wheat fields and prairie grass plots.

They’ve had pumpkin festivals and pumpkin hunts, in fact it’s called the Great Pumpkin Hunt  (similar to Easter Egg hunts) in the orchard.

She encourages children to try the different varieties of apples to see which ones entice their taste buds the most.

“They get to walk the five acres and they are pretty pooped when they get back on the bus,” she says chuckling. “It’s (the orchard) turned out to be more than we ever thought it would be.”

And, that’s a good thing.

It’s a good thing area families and social events in Stafford County.

Typically, during the summer months, customers operate on the honor system. Refrigerators in a shed on the orchard grounds are filled with produce, customers are welcome to select produce from the refrigerators and pay for them by dropping their money in a mailbox behind the refrigerators.

“I have never heard anything negative about our orchard,” Jean said. “It’s been so nice.”

Some locals even consider it a stopping point as they do their regular chores.

“One more thing about the refrigerators, we keep pop, candy and Little Debbies for all the guys that are farming near by, or who check the tank batteries. One neighbor — there is a dirt road that goes between us and their house, she takes her grandkids down every Friday night and the boys get their own pop and candy and that makes their day because there’s nothing like that around here.”

It’s also true for the bikers who participate in the annual Bike Across Kansas and other bikers who use the route.

“We have a sign up for them and put a picnic table up for them,” Jean said.

The sign says “Bikers Welcome,” but really anybody is welcome.

“They stop, eat peaches, and take pictures. It’s great.”

One evening when a terrible storm came up, a biker called the Drachs and asked if he could spend the night in their orchard.

Of course, he could.

Some travelers have even left gifts for the Drachs – more soda pop and even Danish rolls.

It’s become a refuge for travelers near the Quivira National Wildlife Refuge.

In the meantime, the vision each year for the Drach Orchard continues.

“Hopefully, next year we will have a better crop,” she said.

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Apple dumplings and hot beef sandwiches are Stafford County staples at Kansas State Fair

You cannot go to the Kansas State Fair without entering the Pride of Kansas building and seeing the crowds line up in front of the Wheatland Café booth.

Sure, you can check out the butter sculpture and the giant pumpkins, but really the main star in that building is Shannon and Darrell Bauer’s food creations.

“We do about 5,000 apple dumplings and 3,000 bierocks,” Shannon Bauer said.

The Bauers do things the hard way – from scratch. Which means, it is really good food.

They, of course, run the Wheatland Café in Hudson, which is open the first and third Sundays of each month – as well as a sizeable catering business.

At the café in Hudson, it’s not unusual for the Wheatland to draw in customers from miles around on the Sundays they are open. Folks line behind the buffet bar and the line snakes out the building and sometimes down the sidewalk.

The Wheatland lines at the State Fair are no exception.

The Bauers draw lots of hungry people to their booth for the 10 days the fair is in operation.

“We do this to make a living, that’s a big part of it,” Shannon said. “Plus, Darrell likes having that break from the everyday things. He likes going to the state fair and seeing all the people and reconnecting with people he’s known for years. Plus, we meet new people.”

They’ve met Kansas governors who have lined up at the booth.

Happy customers tell them they’ve made buying food at the Wheatland part of their fair tradition each year.

“We start making lists and gathering foods the first of August and then, we start cooking our meat, like for our roast beef sandwiches,” Shannon said. “We cook it ahead of time and then, as soon as it’s cool, we bag it off into gallon baggies and freeze it. We do that the second week of August. We cook on and off and freeze. Those are the things we do ahead of time.”

Then, they live at the state fairgrounds the entire time of the fair – in two RV campers, one for the men, one for the women.

“Our help stays with us, as well,” she said.

“My schedule is that I go to work at 5 a.m. and work until 7 at night,” Shannon said. “Darrell comes in at 7 a.m. and works until 10 at night. The building closes at 9 pm and it takes about an hour to clean up after that.”

How many people do they serve each day?

“I couldn’t even tell you,” she said. “Sometimes, they are lined up clear down the middle aisle to the other end of the building. It is mind boggling. It never amazes us every year to see people waiting in lines that long.”

The Bauers often have the same people helping run their booth, year after year.

They have 15 employees.

“We haven’t had to hire anybody new for quite a while now,” she said. “I mean it’s wonderful to get the same people back each year. For years, we had a family drive out from El Paso, Texas and help.”

It’s a team working like clockwork to make to make a little bit of Stafford County heaven possible at the fair.

The most popular items are, of course, the hot roast beef sandwiches and apple dumplings, a la mode.

But then, they also do a hefty business in cinnamon rolls, coffee, cherry and peach cobbler and bierocks.

“Bierocks are big sellers but hot roast beef, I don’t know why because that is the easiest thing to make – that’s our biggest seller,” she said.

As a longtime fair-goers know, you can’t go wrong with a hot roast beef sandwich. Sure, there are the Methodist Church chicken and noodles, the Lady of Guadalupe enchiladas and Pronto Pups at every turn, but the hot roast beef sandwiches are always a winner.

Think of it, after one of those long afternoons of walking around, seeing exhibits, people watching, buying gizmos and coming into the Pride of Kansas building. You finally get a chance to sit down and have something warm and nurturing to eat.

It goes down mighty fine with a hot apple dumpling and a dollop of ice cream.

“The state fair always helps our business as far as catering goes,” Shannon said. “We have booked so many weddings and funerals from our state fair business because people from all over the state come there.

“It’s good for us as we make our living. I mean, it’s really exciting and a lot of fun.”

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Jaffle Sandwiches part of Kansas State Fair’s annual tradition

It was in 1980 when Leanne and Wade Russell began their Jaffle Sandwich pilgrimages to the Kansas State Fair.

The couple from Hudson have always been great cooks. But that year, before the fair started, they were looking for something a bit different to try.

The Russells had a café in Sterling. And, in 1980, were searching for a way to take their food on the road.

When they are not at the state fair, Wade is the minister at Trinity Community Church in Hudson.  Leanne is a diagnostic therapist at the Center for Consultation and Counseling in Great Bend.

And they are parents to Ryan Russell, Stafford County’s Economic Development director.

But 43 years ago, they were looking for another way to share their love for cooking.

“Well, we just sold our restaurant in Sterling and were looking for something else to do,” said Leanne Russell. “And Wade found out that a space was open at the State Fair. So, he sent off for some information about some products for Turo. The guy sent back 30 pages about the Turo and one page about the Jaffle Sandwich.

“We looked at that one page and I said ‘the Jaffle Sandwich sounds good.’ So, we went with that.”

Jaffle is Australian meaning … well, sandwich.

But the Jaffle Sandwich is so much more than a sandwich.

“The cowboys would bake them with cast iron grills that had both top and bottoms,” Leanne said. “They would put the bread in and the filling and toast them over a fire.”

For those who are long-time fairgoers, the Russell’s Jaffle Sandwich booth is located across from Ye Old Mill.

“The first year we did this, we had to buy bread in Canada,” Leanne said. “The man we bought the Jaffle bakers from sold us the bakers but said we would have to buy the bread from him. His bread was quite expensive for back then.

“It was 80 cents for 1,000 loaves.”

Eight hundred dollars, a hefty price no matter what year it was sold.

Wade had to pick the loaves of bread up in Ontario, Canada.

Leanne had helpers but that first year and the sandwiches sold out, despite the fact that some Kansans can be picky eaters when it comes to trying something new.

The Russells invested in another 1,000 loaves to take their Jaffle Sandwiches on the road – to other events – next in line was the Neewollah Festival in Independence.

And then on to the Tulsa fair.

“So, through all that, we got to selling Jaffle sandwiches,” Leanne said. “People would try them and absolutely love them.”

But, at first, it was hard to get people to try the sandwiches.

“We never had any trouble getting people to try the Jaffles at Neewollah, but at the Kansas State Fair, it was hard, at first.”

But once they did, the Jaffles became a fair favorite!

“Each year, it is a lot of work, but we do enjoy seeing the people,” Leanne said. “People come by and say hi to us.”

Leanne said they even have a few truck driver customers who park outside the fair grounds and walk in – just to buy the Jaffle sandwiches.

“They tell the guys at the gate, ‘We’re just getting Jaffles!”

So, how many Jaffle sandwich varieties are there?

Five.

There is the Meat Jaffle.

“We called it that because 43 years ago, they wouldn’t let us call it the Pizza Jaffle,” Leanne said. “It has sausage, pepperoni, mozzarella cheese and a sauce,” she said. “That’s the most popular and then, we have chicken, ham and cheese, veggie and then the Dessert Jaffle – with an apple pie filling.”

And then, they also have Lemonade.

Pure lemonade made from scratch, none of that powdery stuff.

“We make it with fresh squeezed lemons and our own sugar water. It’s just pure juice,” Leanne said. “It’s pretty yummy.”

Leanne says that she and Wade plan on manning their Jaffle Sandwiches booth at the Kansas State Fair for many more years, until they can no longer do it.

Then, they hope, their grown children will take over their long-standing tradition.

“I just have felt all along that the kids were going to take over,” she said.

And, in his spare time, Leanne said, that Ryan will be helping out his parents this year at the fair.

And that’s always a good fair tradition when families get together.

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The Tri-County Tribune is here to serve, here to stay

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By Jennifer Stultz

Editor

[email protected]

And just like that we ripped the band-aid off something new that has been in the works for some time but not considered public information until today. Hopefully by the time readers make it to the back page of this weekly newspaper they will realize the Pratt Tribune, the Kiowa County Signal, and The St. John News have merged into one beautiful and efficient collaboration now called the Tri-County Tribune.

Three papers have become one in order to capitalize on printing cost savings and to re-energize a local readership and advertising base. This is an exciting time and as a lifelong journalist in close relationship with south central Kansas news, views and people, I kind of like this new idea.

The fresh look of the Tri-County Tribune front page pops with color, the local stories and inside articles reflect a long-standing commitment to bringing hometown news to the heartland, which is where we all live, whether home is in Pratt, Kiowa or Stafford County. And that sunflower on the front exemplifies the benefits of digging in, hanging on, and blooming where planted.

The old Pratt Tribune, the former St. John News, and the tornado-tested Kiowa County Signal haven’t been lost. They just join a number of other past newspapers for this area that served well and long with a spirit that continues on in the pages of the now Tri-County Tribune.

Newspaper name changes really aren’t something new. At one time the Pratt Tribune was called the Union Dispatch, several decades were recorded as the Pratt County News, there was the Pratt Daily Dispatch, and the Pratt County Union.

The first newspaper of Pratt County was called the Pratt County Press, printed in 1878 in Iuka, the county seat at that time. Change happens over time, all the time. It is inevitable. That doesn’t mean, however, that it is easy to adjust to something new and better, but once the band-aid is ripped off, so to speak, one can see that most changes are for the better. Pointing fingers, calling names and pouting past bedtime rarely serve any positive purpose.

In the case of the Pratt Tribune turned Tri-County Tribune, I think we can all agree that those who take the time to read these pages each week are far better off than those who don’t.

It always makes me cringe when someone glibly states that they don’t read anymore, or that there hasn’t been a Pratt Tribune for years. That is just so wrong.

When the Pratt Tribune went from three issues per week to one during GateHouse or Gannett ownership years ago (there really wasn’t much difference between the two), subscription numbers dropped as people insisted they could get their news elsewhere. And in some ways that was true. The age of social media was upon us and phone scrolling suddenly became so much cooler than turning printed pages and savoring words along with that morning coffee.

But through it all, as social media platforms came and went, as Facebook algorithms spoon-fed pre-determined news choices, local newspapers like this one continued quietly and consistently serving their loyal customers. News about real people, with real stories backed by real facts continues to be the backbone of what drives communities forward.

Inevitably, when it comes down to what really matters, the statement of “I read it in the newspaper,” almost always precedes the story of the anonymous donor or the miracle check in support of a community need.

There is much to remember and like about the Pratt Tribune, Kiowa County Signal and St. John News. There is much to appreciate about the continuity and opportunities opening up with the new Tri-County Tribune. We will have a digital presence. Coming soon will be a story contest for local authors, Remember When features, the usual Veteran’s Day honors and fall event coverage. Advertisers take note: you get so much more bang for the buck in a paper with expanded coverage.

It’s going to be good. I hope you smile when you see the redesigned front page of the Tri-County Tribune. I hope you like how the name rolls off the tongue and keep that subscription current. I hope those who let their subscription lapse for one reason or another, come back to see the benefit of getting local news, in the mailbox, consistently every week. We’ll be here, serving each community as best we can and connecting the dots between us all so we can live and thrive together like the state sunflower.

Please be sure to call Deb Jacobsen for any circulation and subscription needs at 316-283-1500, and enjoy the new Tri-County Tribune! We are here for you and thank you in advance for your continued readership and support. There are several places around town to pick up a copy of the Tri-County Tribune and keep up with the local news, including Dillons, Walmart, several gas-station/convenience stores and in hotel lobbies. We are working on website upgrades and will soon be able to refer digital readers to the new and improved online location.

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Sunflower Trailer, a landmark for St. John

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It was only a few years after Keno Maxom opened Sunflower Trailer at the corner of the old St. John Motel off US-281, that Bruce Heller, first began hauling trailers.

It’s been a trailer dealership since 1991, according to their website, sunflowertrailersales. Com.

Their inventory is endless – equipment trailers, car haulers, tilt trailers, utility trailers, dump trailers, livestock trailers and more.

The address is 2-A, N.E. 20th Street.

“Then I was working in Chapman, Ks. and Junction City and hauling trailers for him and different things,” Heller said. “It got to be every night I was going somewhere half the night and delivering stuff. In 1993, he came to me and said, ‘Why don’t you come down here and we will just start growing this thing.”

And before he knew it, Heller had moved to St. John. “The more I was down here, the more I liked it.”

Now, he is the owner and president of Sunflower Trailer.

His customers technically come from across the nation.

“Yesterday, we had a guy come from Waco, Texas and last week, there was a guy from Colorado.”

More specifically, the business has customers in an eight-state region around Kansas.

“We’ve had some really good ones over the years and a lot are repeat business,” Heller said. “We go to the state fairs and set up for 10 days and man, you end up seeing people you saw 20 years before. I mean, it’s crazy how you hear from people. One guy bought a trailer from me in ’97 and a friend he knew decided he wanted to come try them. Pretty cool when it’s word-of-mouth.”

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Elroy’s Pizza in Stafford brings in crowds from all around

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Years ago, there was a little restaurant on Stafford’s Main Street with a sign out front saying “Pizza.”

That’s how it was known until a family stepped in.

Now, it is “Elroy’s,” and its pizza is legendary.

And so is its family history.

In July of 1985, Leroy and Ollie Meyer bought that restaurant – because the lifelong area farmers wanted something different to do with their lives.

 Their daughter, Jennifer and husband, Todd Alpers, have since bought the place in 1995 and have since created a mecca for the pizza-starved of south-central Kansas.

As the family story goes, the name “Elroy” started as a joke for Leroy Meyer.

It was Stafford students who started the nickname – and he loved it, so, the name stuck.

That’s how the restaurant started.

But there is more to the story.

“I came back in 1995 and took over,” Jennifer Alpers said. “My brother bought it – it would have been in 1992.”

 Her brother, Jeff Meyer is the owner of Meyer Electric.

“My folks had it from 1985 to 1992. And then, in 1995, I came back on September 1, 1995,” Jennifer said.

And the date, September 1, 1995 is significant because on Oct. 7 of that same year was the first time Jennifer went out on a date with Todd Alpers.

“We got married in 1997,” she said.

Her parents both died in 2000.

 The couple have since raised their three children in the restaurant.

“People have asked us, ‘why don’t you move to such and such a place.’ Well, you can’t replace that much history. We have people come in and say, “I can remember being here when I was a kid.’”

The restaurant walls are covered in family memorabilia.

Both Todd and Jennifer’s families have lived and worked in Stafford County for more than five generations.

“She (Jennifer) trained her parents how to do this and she trained me,” Todd Alpers said. “She loves to bake. She’s the rock star.”

So, with the ovens going at a fiery 650 degrees, Jennifer laughs and explains, “The guy who owned it before my parents bought it gave me a day’s training. It was Basic Training and then you just do it.”

She tells the story of why they don’t use Hudson Cream Flour in their dough (although Todd worked there before they were married).

“It’s cake flour, basically,” she said. “It’s great for something where the dough can be fine – but we need sturdy dough. We need a higher protein content so technically, a lower grade flour.”

So as the years have gone by, Elroy’s has become a meeting place where locals gather to discuss the latest and where families and friends come to get great pizza.

“We are so lucky to have the community’s support,” Jennifer said. “I tell people that the whole town – the whole community – helped raise our kids.”

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