JOPLIN, MO.--- Eric Dicharry is happy to be in a new line of work. For more than a decade he stocked vending machines.
"So, rather than organic fresh foods, I stocked non organic foods into vending machines for 15 years," states Eric Dicharry, Co Owner of Mohaska Pizza.
He's now one of the owners of the new Mohaska Farmhouse restaurant in Joplin. They're inside the old Green Yates building on South Main. The sign remains, but nothing inside looks alike. It took them months to clean out the debris. The restaurant is a bit different than most, their ingredients and bread are all made from local farmers.
"We've all eaten the other stuff, we're just not that," says Dicharry.
For instance, the basil he's putting on this pizza was growing in his own garden a few days ago.
"We made it with our own hands. It's didn't come on a dolly, frozen in a brown box out of a large factory. We know the toppings that go on it, who grew it, or who brought it to us," states Dicharry.
One of the regulars is Jim Hackney, who's gained a few pounds over the months.
"I'm holding in my stomach as we speak," says Hackney.
Hackney says it's important to support local farmers and businesses.
"Nothing against the chains, but I want to support local businesses and that's what I'm doing," states Hackney.
They rely on buying items from the local farmers markets and they say old school cooking can't be beat.
"It's thousands of years of what we're doing. We could loose electric as long as we had flour delivered, we can still make our pizza," says Dicharry.
"So, rather than organic fresh foods, I stocked non organic foods into vending machines for 15 years," states Eric Dicharry, Co Owner of Mohaska Pizza.
He's now one of the owners of the new Mohaska Farmhouse restaurant in Joplin. They're inside the old Green Yates building on South Main. The sign remains, but nothing inside looks alike. It took them months to clean out the debris. The restaurant is a bit different than most, their ingredients and bread are all made from local farmers.
"We've all eaten the other stuff, we're just not that," says Dicharry.
For instance, the basil he's putting on this pizza was growing in his own garden a few days ago.
"We made it with our own hands. It's didn't come on a dolly, frozen in a brown box out of a large factory. We know the toppings that go on it, who grew it, or who brought it to us," states Dicharry.
One of the regulars is Jim Hackney, who's gained a few pounds over the months.
"I'm holding in my stomach as we speak," says Hackney.
Hackney says it's important to support local farmers and businesses.
"Nothing against the chains, but I want to support local businesses and that's what I'm doing," states Hackney.
They rely on buying items from the local farmers markets and they say old school cooking can't be beat.
"It's thousands of years of what we're doing. We could loose electric as long as we had flour delivered, we can still make our pizza," says Dicharry.
