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What Lies Beneath

Kent Buehler is not afraid to get his hands dirty. As an archeologist, he’s searched for information about ancient cultures, but that’s not all he’s digging for these days.

Buehler and his Crime Scene Archaeology Recovery Group are lending their expertise to law officers as they assist in uncovering human remains at crime scenes. That work has taken them all over the state and involves everything from excavating scattered surface skeletal remains to bodies buried under hundreds of pounds of concrete.

“If you think about excavating a buried body, who has more experience in doing that than archeologists?” Buehler asks.

While the work is always challenging and often unpleasant and time consuming, Buehler says it’s a job that needs to be done.

“We do it because there is a need for it,” Buehler says. “It can make a difference in the outcome of a criminal case. And if nothing else, it helps to recover the remains of a loved one who, in some cases, may have been missing many, many years. And it’s a good feeling to help with that, and it’s a good feeling to help put a bad guy away.”

The group, which began working cases a few years ago, also includes Dr. Heather Ketchum, a forensic entomologist, Angela Berg, an anthropologist with a medical examiner’s office and graduate student at OU, as well as other anthropology students.

Buehler says the group has developed a strong relationship with law enforcement across the state, but believes many still are not familiar with their services.

“Sometimes we’re looking for a grave in large area and do not have any information about where it might be.”

“There is a need for this kind of work and it’s something that law enforcement is just not exposed to, nor do they have the expertise and the knowledge to deal with this,” Buehler says.

While helping on crime scenes is something new for Buehler and his team, forensic science is not. In the late 1970s, the Oklahoma Archaeological Survey at the University of Oklahoma became among the first in the country to delve into the subject, when they introduced courses in crime scene archeology.

The department primarily worked with the Oklahoma City Police Department, teaching law officers the principles and techniques of forensic archeology. Buehler joined the staff in 1987 and was later chosen to head the program in 1996.

After a brief hiatus, the program was reintroduced a few years ago. During the few short years the group has been around, they have helped with cases across the state. The majority have been in the Oklahoma City and Tulsa metro areas, but the group assists rural police departments as well.

Buehler says the average case involves about two-and-a-half workdays, but they have spent as many as 21 days on a single case.

“During that case we were looking for a grave over a large area with nothing to indicate where it was,” he says. “We tried ground penetrating radar and ultimately we did not find anything.”

Each crime scene presents a different set of challenges for Buehler and his team, but it is not all that different from an archeological dig.

“We use some high-tech equipment like remote sensing tools, but there can be a lot of physical labor when we do hand excavation,” Buehler says. “You need to be flexible and figure out what techniques will work best. Sometimes we’re looking for a grave in large area and do not have any information about where it might be.”

When he’s not fighting crime, Buehler works at the Oklahoma Archeological Survey, where he manages the lab, conducts research, teaches and works with the State Historic Preservation and Oklahoma Historical Society to preserve and protect cultural resources within the state.

Lunch Lady Land

Soy patties. Cardboard pizza squares. Unidentifiable casseroles. The phrase “school lunch” conjures up a host of unappetizing images for many people. But the nutrition teams at the public school systems in Oklahoma City and Tulsa are changing all of that. In an age when childhood obesity and type 2 diabetes are on the rise, some children are finding the fare at their schools is more nutritious and tasty than what may be served at home.

Steve Gallagher, director of Child Nutrition Services at Oklahoma City Public Schools, is excited about the changes his district recently has implemented.

“One of our most exciting programs is the Fresh Fruit and Vegetables Program at the elementary schools,” Gallagher says. “This is a program that allows us to deliver fresh fruits and vegetables to all elementary classrooms every day through the Fresh Fruit and Vegetables grant. Our goal is to expose our students to a variety of items that they may not usually have a chance to taste and enjoy.

“Ultimately, we feel this will help create better eating habits for life,” he adds.

According to Gallagher, the program equates to $1 million worth of fresh fruits and vegetables being consumed by Oklahoma City students every year.

“Our menus have been adjusted to incorporate a greater percentage of fresh fruits and vegetables.”

Among other initiatives underway is participation in the Farm to School Program, which brings locally grown products to cafeteria tables, and the Made In Oklahoma program, showcasing local products once per month.

Mikael Harp, executive chef for Tulsa Public Schools Child Nutrition Services, is also on a mission to revolutionize the way his students eat lunch. Like OKCPS, Tulsa Schools participate in the Farm to School and the Fresh Fruits and Vegetables Program.

In addition, Harp says, “Our menus have been adjusted to incorporate a greater percentage of fresh fruits and vegetables. Sandwich bread, rice and the majority of breaded products are of the whole grain variety. Plant-based (vegetarian) items are offered every day, and legumes are offered at least once a week.

“The menu change also incorporates more scratch cooking and less processed food product usage,” Harp continues. “We have developed training for our staff and expanded communications to our schools, parents and community. The students are in a learning environment in the cafeteria, and we have to encourage them to broaden their experiences with food. Our department is working diligently to balance menu items that are familiar, inspirational, nutritious and fun.”

René Norman, a registered dietician with Nutrition Consultants of Tulsa, fervently applauds the efforts of Oklahoma’s public school systems to bring a healthy lifestyle into the cafeteria, especially during a time of tight funding. According to her, the menus of both school districts “are in good shape, nutritionally speaking.”

 

Fresh Music

My Brightest Diamond, All Things Will Unwind

You may be familiar with Shara Worden, best known as My Brightest Diamond, for her recent collaborations with a range of indie music heavyweights; she’s contributed her haunting vocals and astounding range to works by The Decemberists, Sufjan Stevens and David Byrne. The classically trained musician honed her skills down the turnpike at the University of North Texas in Denton, and she effortlessly combines opera, cabaret, chamber music, rock, punk, electronica and a little bit of everything to create something all her own. Her third studio album is a collaboration with the famed yMusic chamber ensemble.

Ryan Adams, Ashes & Fire

Alt-country dreamboy, Ryan Adams is a quite a prolific guy. Ashes & Fire marks his 13th studio album since bursting onto the scene with his 2000 debut Heartbreaker. He’s also found time to produce for Willie Nelson and for countless collaborations with musicians from Counting Crows to Toots & the Maytals – not to mention his 2009 marriage to Mandy Moore. His latest '60s folk-tinged effort features tracks with Norah Jones.

Coldplay, Mylo Xyloto

With four albums under their belts, Coldplay is by all accounts one of the world’s most successful bands with more than 50 million records sold and a bevy of awards. The band’s last album, Viva La Vida, debuted at number one and sold millions, yet didn’t seem to be as well crafted as previous efforts. According to early reviews, Mylo Xyloto is more reminiscent of the songwriting found on the band’s breakthrough X&Y.

Vince Gill, Guitar Slinger

Norman, Okla. native, Vince Gill, has always done things his own way. He may not get tons of radio play anymore, but he’s still one of the biggest names in country music. And as his last album, the 2006 Grammy-winning four-disc opus, These Days, shows he’s still a master of his craft. As the name suggests, Gill’s latest effort indulges the guitar and includes everything from dark, moody to bright and cheery tracks. It also features his wife Amy Grant and his daughters Jenny, Sarah and Corrina.

Drinking Buddies

Wine clubs come in as many varieties as vino itself, even in a state with arcane laws restricting both mail-order wine-of-the-month clubs and the availability of wines that are everyday in most of the world. Still, clubs of all sorts are great ways to try and to learn about wine and to share with others.

Oklahoma City’s Paseo Grill has launched a special program for wine lovers. With Vintages, guests can purchase fine wines at the best prices available in the market and store their selections in a newly built, 2,220-bottle wine cellar. Their wine steward is available to confer with guests about which wines to purchase. 405.601.1079.

Vintner’s Cellars VC Wine Club offers members fine wines made in Oklahoma from grapes imported from all around the world. Every two months, members receive two bottles of wine selected by their vintner, complete with notes and suggested food pairings. 405.359.9463. 

Tulsa Hills Wine Cellar is free to customers with some interesting benefits in addition to discounts, advance notice of special releases and access to invitation-only tastings and events. Members gain access to a website that enables them to see what they’ve purchased from Tulsa Hills Wine Cellar, add their own tasting notes and rank their purchases. 918.445.8804.

Trula

Walk into the lobby of the Mayo Hotel and you’re surrounded by the opulence of a bygone era. Now the Mayo has food worthy of a hotel where presidents, tycoons and movie stars once rubbed shoulders. It’s served in a more casual setting just off the main lobby, a two-tier eclectic jumble of Art Deco molding, postmodern metal pipes and beams, and chairs adorned with frescoes of Prohibition-era flappers. Chef Jeff Meldrum, who spent eight years cooking at Southern Hills Country Club, has designed a menu of elegant, classic dishes that would have been acclaimed by the gilded long-gone elite that patronized the Mayo in its glory days. Sole Marguery, invented in Paris around 1890 and a favorite of gilded-era gourmand Diamond Jim Brady, features filet of sole adorned with crab, lobster, mushrooms, and a rich, bubbling French hollandaise. There are modern, cutting-edge entrees, too. A coffee-crusted filet mignon is topped with wilted shallots and a chipotle demi-glace. For those craving a lighter meal, small plates such as beef Carpaccio and oysters Acapulco round out the menu. 115 W. 5th St., Tulsa. www.themayohotel.com

Kansas City, Here We Come

Arriving early on a Friday evening permits the opportunity to check into your hotel and not have to miss an evening in cultural and cosmopolitan Kansas City, Mo. First you’ll want to experience the culinary king of KC, barbecue. Try the third-generation-perfected barbecue at Gates Bar-B-Q or the Zagat-praised Fiorella’s Jack Stack Barbecue. Feel free to indulge, because you can work off some of dinner’s calories at some of the highest energy nightlife venues in the city afterward. Dance at Marquee in downtown’s Power & Light District or enjoy a classic cocktail at the deliciously old-school speak-easy-inspired Manifesto in the Crossroads District. Czar Bar on Grand Boulevard downtown features live music and DJs in an environment both intimate and energetic. If your nocturnal travels take you to Westport late, check out the wine flights and eclectic menu at Firefly Lounge.

Grab breakfast Saturday morning at your hotel or enjoy the relaxed atmosphere at Happy Gillis or the equally friendly Cook Shack Café. You’ll need your strength for the day’s whirlwind tour of the city. Strategically map out the best route to visit Kansas City’s most colorful sites, such as the Jesse James Farm & Museum, Arabia Steamboat Museum, National Frontier Trails Center and Fort Osage National Historic Landmark. For high culture, the American Jazz Museum is a must-see, and you will want to stroll the Crossroads Arts District to get a look into the vibrant art heart of KC. Don’t miss The Nelson-Atkins Museum of Art, the Kemper Museum of Contemporary Art and the Nerman Museum of Contemporary Art. For an indulgent Saturday night dinner, pull yourself away from iconic barbecue and instead consider The American Restaurant, Kansas City’s only Mobil Four-Star Restaurant, or the acclaimed Progressive American culinary stylings at Bluestern. Your must-see evening jazz crawl should include visits to The Blue Room and The Phoenix Jazz Club. Definitely end up at midnight at the Mutual Musicians Foundation for the historic venue’s weekend “The 12 O’clock Jump” live radio program and general bacchanalia.

Sunday morning after breakfast, see the sites you missed on Saturday, plus the new handsome Kauffman Center for the Performing Arts, and check and see if any of the numerous annual festivals are underway. Otherwise wind down your visit with shopping at the City Market or Country Club Plaza, lunch and a farewell to KC.

Stay In Style

Kansas City has a broad range of accommodation types, including these options.

The Raphael Hotel is conveniently located in the Plaza district and renowned for quality of service and simple elegance. www.raphaelkc.com

The Hyatt Regency Crown Center is a traditional full-service hotel catering to conference guests, so it’s also buoyed by excellent staff, an impressive array of services and amenities and immaculate rooms. Grab an upper floor room for a terrific city view. http://crowncenter.hyatt.com

Q Hotel & Spa is Kansas City’s inclusive “green” hotel located in the heart of the city and complete with free amenities such as parking, wi-fi, yoga, breakfast, evening drinks and shuttle service to area attractions. Affordable accommodations range from clean and simple to the stellar Special Occasion Suite. www.theqhotel.com

At A Glance

Kansas City has been dubbed “Paris of the Plains” as well as the “City of Fountains” for its 200-plus fountains located around the city. Situated opposite of Kansas City, Kan., the surprisingly cosmopolitan city is well-known for its contributions to the musical styles of jazz and blues as well as to cuisine (Kansas City-style barbecue).

Access: Although just a few hours easy drive from most of Oklahoma, Kansas City is also served by most major American carriers via Kansas City International Airport.

Population: Approx. 460,000

Climate: Located not far from the middle of the country and sitting at the confluence of the Missouri River and Kansas River, Kansas City’s weather is entirely seasonal with its most extreme weather at the height of summer and winter.

Main Attraction: Arts and culture abound in the Paris of the Plains, including a new performing arts theater, numerous art and history museums and music venues that conjure the original jazz era. Nightlife and dining resemble those of larger, cosmopolitan cities back east.

Hot Picks

Shop: For more than 150 years, KC’s City Market has linked local growers and small businesses to city residents. Consider a weekend morning visit for a vibrant farmers market, but there are also numerous fulltime vendors.

Eat: The Golden Ox (www.goldenox.com) is Kansas City’s most famous steakhouse and conjures memories of when KC was home to the second largest stockyards in the country (after Chicago).

Fest: Beginning in September and running for almost three months, American Royal is an annual celebration originally inspired by agriculture but now encompassing everything from a launch parade to equestrian events, shows, balls and special events that accentuate KC and Great Plains life and history.

Visit Online

www.visitkc.com
 

Sports: Oklahoma City Barons Hockey

It’s been a year since the Barons debuted as Oklahoma City’s official hockey team, and the American Hockey League affiliate of the Edmonton Oilers. Some might guess that the hard part – the first season – is over. When you consider the expectations built up over the course of a year, fans gained and the team’s status as a top development league for players rising in the sports ranks, the Barons have a challenging season ahead. When it comes down to it, the object of the sport from the Barons’ point of view is as much about continuing the momentum as it is scoring on the ice. The team opens its 2011-12 season on the road with an Oct. 9 game against the Texas Stars. Be prepared when the Barons bring it home Oct. 15 to the Cox Convention Center to play the Stars once again. Also look for some hometown action on Oct. 16 with the Houston Aeros. For a look at the season schedule and other information, go to www.okcbarons.com.

A Warrior For Others

I founded the Oklahoma Brain Tumor Foundation after my 18-month-old son Cade died from a brain tumor in 2000. He was diagnosed at six weeks old, and there wasn’t anybody on a community basis to help me, to provide resources or financial assistance, to say, “Have you done this? Have you looked here?”

After Cade died, I immediately began working with families affected by brain tumors. I held my first support group meeting in April 2000. My initial intent was to be a support system for families who were going through what I went through. I likened it to being in a dark room, searching for a light switch, but no one was there to provide help or turn the light switch on for me. I wanted to provide that for these other families. When my son was sick, we lost almost everything we had. There are so many families that don’t have a family that is in a position to help them financially. Some families end up homeless because they can’t afford to pay rent or bills. The Oklahoma Brain Tumor Foundation developed into providing all of these different services that came out of my personal experiences.

I am extremely proud of what we provide for our families. We have patient navigators on staff that help families overcome whatever challenges they’re facing. We are able to work with families and put support services and assistance in place, so the family can concentrate on taking care of their loved one as much as possible. It’s great to raise money for research and educational resources and support groups, but what families need is someone that’s going to hold their hand and walk through these processes and take lots of stress off their plate. There is such a need for the type of services we provide; we hope other organizations start to provide services for immediate needs.

I feel very blessed that I was entrusted with something as important as these families’ lives and this organization. I feel blessed that I had that little bit of time with my son, because he was an amazing little boy. I feel blessed to be able to work with these families every day and see the impact that our staff members are able to have in these families’ lives and the relationships that are built. Everybody always says, “How can you say that when your son died?” The reality is that he didn’t die for nothing, and there have been hundreds of families whose lives have been made better because of this one little boy who suffered with a terrible disease. Because of that, so many people have been helped. Just to be a part of that is an amazing thing.

Fro-Yo CEO

Former University of Oklahoma football player Reese Travis is the CEO of Orange Leaf Frozen Yogurt. Based in Oklahoma City, the successful Orange Leaf has opened more than 80 shops over the last two years. Frozen yogurt fans can find Orange Leaf across the country, and soon they’ll be able to get their frozen yogurt fix in Australia, too.

 

Oklahoma Magazine: You’re turning frozen yogurt into cash, but you’ve proven yourself as an entrepreneur; you could probably be turning other things into cash. Why frozen yogurt?

Reese Travis: When we began our involvement with Orange Leaf, we were just a franchisee. We thought, hey, let’s do a few of these stores. The model is easy to reproduce. It’s a high-quality product. It’s very profitable. And it’s a fun, family experience. When we were still at the store level, we thought, “Let’s take this small chain, put our business practices to use and capture the momentum of the yogurt industry.”
We thought we had momentum when we started, but our momentum now is incredible.

Yogurt Capital of the World?
What is it, 1985 again? Frozen yogurt is everywhere these days, and Oklahoma companies are banking on the trend. In addition to Orange Leaf, Tulsa-based FreshBerry now operates more than 30 franchises in eight U.S. states, Bahrain, Saudi Arabia and Venezuela. Broken Arrow-based CherryBerry is rapidly expanding its franchisee base to dozens of locations in 20 states.

OM: I’ll be hunting down some Orange Leaf tonight. What flavor am I having?

RT: I’m on this big kick right now. I used to do three flavors. Always chocolate, peanut butter and then I’d do one of the decadent flavors like wedding cake, birthday cake, cookies and cream or cheesecake. And I’d go for a hodgepodge of toppings. Now I get a tart flavor and I top it with granola and cocoa pebbles.
 

OM: That’s good. It’s good to experiment.

RT: It’s fun to watch our Facebook page. People will say, “I thought that was my favorite but you guys came out with a new flavor and now that’s my favorite.”
People like to mix it up. Our customers have a lot of fun with that.
 

OM: You’re even expanding into the Land Down Under. You’re worldwide. How’s that feel?
RT: There’s nothing like Orange Leaf over there. We’re getting a lot of interest. People are lined up down the road wanting to try it. It should be pretty exciting to see what happens in Australia. Obviously, we won’t have a problem with the language barrier, and that makes it easy, as well.
 

OM: Why will Orange Leaf still be serving up the good stuff in 50 years?

RT: Our franchisees. At the end of the day, what makes Orange Leaf successful is our franchisees. When they open a store in their market and they get plugged into their communities, it works. They’re marketing to their communities. That’s really what makes Orange Leaf so successful. We’re really a community shop. That’s what’s going to keep us going. And, of course, we have the best frozen yogurt on the market.
 

OM: You had a great career as a football player at OU. I’ve heard that you lean on your experiences there for ideas and philosophies that you apply to your business.

RT: It’s very true. A lot of what I’ve learned is stuff I learned from playing football. I’ve had a lot of great coaches in my life that were great leaders that led by example. I played with a lot of teammates that I learned lessons from on a daily basis. My athletic career is really the foundation for what I do today, whether I’m at work or with my family. In athletics, philosophies are simple and a lot of them are based on having a good work ethic, discipline and dedication. I use all my sayings from those days around the office all the time. I’m sure my people get tired of hearing them but I’ve got a great group of team members up here. It is like having a football team. It’s like the locker room, where everybody is focused on the same goal and working hard. That’s the atmosphere I like to have here at work.

Hideaway Pizza

With humble beginnings as a staple in the college town of Stillwater, Hideaway Pizza has expanded its borders with multiple stores in both of the state’s metro areas and even into – gasp – Norman – solid Sooner country.

Now, the folks at Hideaway have opened perhaps their most groundbreaking restaurant in downtown Oklahoma City’s historic Automobile Alley district. This location is filling a niche as a reasonably priced lunch destination for downtown workers; it’s also a hip eatery for those who live near Automobile Alley. The location is also the first Hideaway to offer a full bar, serving liquor in addition to beer and wine.

The thing that has remained constant with this location, however, is the menu filled with delicious pizza. Staples, such as the Big Country, a pie piled high with red sauce, meats and cheeses (which was also recently named the best pizza in Oklahoma by Food Network magazine) are on the menu, along with other meat- and veggie-laden pizzas. Hideaway is set to open another Oklahoma City location at McArthur Boulevard and Memorial Road in mid-to-late October. 901 N. Broadway, Oklahoma City. www.hideawaypizza.com