July 19, 2017
South Side District
DEFINITION: A burning determination that cannot be stopped or hindered by anything; Extremely resilient.
The Southside Fall Festival, the best steaks in town, and of course, the best fried chicken you’ve ever had. There’s a lot to love about St. Joseph’s Southside! This tight-knit community is on pace for a major comeback.
“I think people can taste the difference.”
Cast iron has earned a reputation in the culinary realm of being one of the most resilient materials in the world. Grace says the cookware at Galvin’s has certainly proven that to be true.
“I’ve been here myself 45 years…and many of those cast iron skillets were here before I came. All of them survived the fire we had in 2010…the kitchen was destroyed but the skillets survived. We pulled them out of the ashes, cleaned them up, and they’re still going.”
Resilient, seasoned, tried by fire – you can’t help but draw the comparison between Galvin’s cast iron skillets and the South Side. It’s a tight-knit community with a gritty fortitude, an uncanny ability to bounce back, and an unmistakable pride in who they are and where they come from.
The South Side has long contributed to the city’s economic growth. Some of its more mature residents reminisce about the glory days when the district was THE hot spot in St. Joseph, boasting rodeos, fine dining at one of the Midwest’s earliest resorts, and a popular amusement park at Lake Contrary with elephants, bathing beauties, and roller coasters.
As flood waters and fires plagued some parts of the district over the years, the development of the city moved east and north while the South Side began to fade from the spotlight. South Side Rotary Club President Martial Thevenot says, when his business, Perka Buildings, first moved to the district, he was warned about the area’s unfortunate aura. What he found, however, was the polar opposite of negativity.
“The people are very down to earth in this part of town. They’re very neighborly.”
Thevenot also compliments the businesses and organizations working to fix up aging properties.
Wanna sink your teeth into a juicy, hand cut, wood fire grilled steak? Hoof and Horn Steak House is ready to take your order! This century old staple in St. Joseph’s landscape was recently reopened by new owners who received help from Missouri Western’s Craig School of Business Center for Entrepreneurship. Got a hankerin’ for some garden fresh fruits and veggies? Check out the South Side Farmer’s Market at The Junction! In addition to being a delicious source of local produce, this revitalization project is working to develop an arts and entertainment destination.
And there’s no better place to work off some of those added calories than the 2,300-acre Bluff Woods Conservation Area. Just a few minutes from the South Side, this 2,300 acre hiker’s paradise features rugged trails, accessible Missouri River scenic overlook trails, and bird watching opportunities.
And lest we forget, it’s not officially autumn until you’ve been to the South Side Fall Festival.
As new business matriculates toward the area, Grace has a simple message for South Side residents referencing the district’s 238 area code, “Hold your head high, look forward to a bright future, and keep wearing the term “238er” like a badge of honor!”
“South Side folks are tough as nails and they’re gonna survive. I see revival!”
Georgetown History and Present Day Economic Development
For 100 years, the iconic Cherry Mash has been made in St. Joseph. The combination of peanuts, chocolate and cherry fondant is the third-oldest continuously made candy bar in the country.
Built in the 1850s, the riverfront warehouse property and its sister warehouse property at 101 Francis were purchased by Pastor Doyle and his congregation at Restoration Church in 2012.
You’re going to hear a lot of “I love downtown” from St. Joseph residents and guests. Downtown is coming alive block by block, with awesome surprises at every turn.
There’s a lot to love about St. Joseph’s Southside. This tight-knit community is on pace for a major comeback.
What does it take to become a local legend in sandwich-making? The recipe calls for a family history of food know-how, plus a generous amount of business savvy.