The people here are well below the poverty line as is their wages and their homes. Little would set it apart from the rest of the small Missouri villages, well kept gardens share with plots covered in rusty old cars.

In the 2000 Census Figures:

The average household income was a paltry $14,000 a year giving it its dubious position of being so far below the poverty line. Although it is a small improvement as in 1990 census the average income was a mere $8,453.

Haywood City Mayor:

Has stated that the reason Haywood is so far below the poverty line is because of a number of reasons, the population has been stated as 239 but he said it could in reality be slightly higher. Also the age of residents does not help, as there is a great many elderly residents that live on Social Security income. The mayor moved to Haywood City when he was a child in 1967, and has been mayor for a few years now although even he has to go to work in Aquila.

What's There?

The town boasts only two-day cares and a small candy store; it seems a shame that most people have to go to neighboring villages to work. He said the town was due for a new water and sewage system that should be finished shortly.

The Towns Topography:

The towns sandy terrain came in useful recently when there was local flooding, as the sand soaked up the moisture and left the people reasonably dry, though of course the same sand in summer can be quite a problem if you want to open your window because of the heat. Just goes to prove what is bad one day can sometimes be a blessing the next.

Jobs for men:

Drivers, sales workers and truck drivers, Cooks or food preparation assistants, Laborers, and hand material movers. Then there are agricultural workers and supervisors as well as Metal workers and plastic workers.

Jobs for Women:

Production and supervisors, Child Care workers, Nursing, psychiatric and home health aides, Food preparation assistants and cooks, Health Technicians and Technologists.

Kopi (or Coffee) Luwak which originates from Sumatra, Indonesia is regarded as a rare type of coffee in the world. The current cost for a pound of Kopi Luwak is around $300 or more, making it the world's most expensive coffee. Besides the excellent taste of the coffee, the coffee is considered rare due to the way it is produced.

The coffee cherries are not hand-picked like the other premium coffees in the market. The beans are in fact collected from the feces of a civet cat animal (scientific name: Paradoxurus) which the locals call "Luwak". It is believed that these mammals are the world's best coffee cherry picker. They pick the ripe and red coffee cherries and eat them up. It is said that the coffee beans will undergo a fermentation process in the civet cat's digestive system, which may describe its exotic taste. The coffee beans will come out of the civet cat system (as poops) intact. The feces will be collected and the coffee beans will be cleaned.

Coffee lovers who have tasted this coffee said that it has a rich flavor with hints of caramel and chocolaty taste. Some also describe it as smooth, earthy and musty. Actually, similar coffee can be found in Vietnam and it is called “caphe cut chon” by the locals (which literally means fox-dung coffee).

2. Coffee Stout

A Japanese cafe manager in Mito, Japan came out with an idea to produce alcoholic drink using coffee beans. With the help of a local brewery, he introduced “Coffee Stout” which is packed in a 330ml bottle, costing 650 yen per bottle. The alcoholic beverage tastes sweet with smooth taste of coffee. In fact the innovative café manager plans to expand the idea of producing coffee-based drinks such as “Coffee Sake” in the near future.

3. Reishi Coffee

“Reishi” means red mushrooms in Japanese. Coffee blend which include Reishi is normally consumed for the maintenance of health and general well-being. This healthy drink has been commercialized by a number of companies and has increasingly becomes common now. However, the ones produced under an American brand called ReishiGo is quite unusual. This special blend of Reishi coffee contains the whole Reishi mushroom including the fruit body, cracked spores, and mycelium, which claims to be more potent in terms of de-oxidation and efficacy. Actually you can see the said mushroom floating in the coffee.

4. Cold brew

To most people, brewing coffee minus the heat is quite impossible. The idea of commercializing the method of brewing coffee without the heat or cold brewing came from a chemical engineer, Todd Simpson. It is said that in 1964 he got the idea in a small café in Guatemala. This is when he received a small decanter of cool concentrate and some boiling water upon ordering. This makes him wonder whether his mother, who couldn't stomach coffee, might be able to enjoy the cold coffee instead. Eventually his mother could and this leads him to develop the cold brewing device known as the “Toddy system” which is being commercialized now. In fact, Seattle's Best Coffee outlets have been using the Toddy system and there are also beginning to sell the Toddy device in the said outlets.

Todd Simpson believes that it may be an ancient Peruvian method, and coffee concentrates first showed up in 19th-century America. Another theory traces it back to Java. However, nobody knows for sure where cold coffee brewing method came from.

The device includes a plastic pitcher with a fabric filter, sitting atop a carafe that catches the finished product. There is no electricity needed as it works only on gravity, a pound of ground beans and nine cups of cold water, and also 10 to 12 hours steeping time. It is said that the coffee produced through this method is less acidic, less caffeine and also friendly to sensitive stomach.

5. Norwegian Egg Coffee

To most people, it is quite unusual to brew coffee with an egg in it. However, this is a traditional Norwegian method for making coffee.

How to make it? First, you have to break a single egg and mix the egg with a half a cup of water (about 120 ml) in a slow heated saucepan. Then, add a cup of ground coffee with six cups of boiling water (about 1.5 liter) and leave it to boil in slow heat for about 3-4 minutes. After that, add a half cup of very cold water and let it steep for another 9 minutes before serving.

I bet you would expect a coffee with a mixture of egg floating in it. What's unusual about this coffee is that, you will get a rich, clear coffee. This is due to the fact that the egg protein binds with the ground coffee and it settles the grounds, providing the coffee with the richness in its taste. This is when a half cup of very cold water is added suddenly to the mixture.

Note that there are many variations in making the Norwegian Egg Coffee. Some people may even use the egg together with the shell (broken up). In this case, the coffee must be carefully strained to remove pieces of egg shell. Some people may use only the egg whites. In any cases, whichever method you use, the result will still be the same, i.e. clear and rich coffee.

"BILK" basically means Beer plus Milk. The idea to produce BILK (which is 30% milk and 70% beer) came from a liquor shop owner in Hokkaido, Japan. In order to solve the problem of overproduction of local milk and to help out his fellow friends and family members (mostly dairy farmers), he proposed to add the milk to beer. BILK also contains hops and the process of making it does not differ much from the normal brewery process. It looks and tastes like ordinary beer with a strong scent of milk and hints of sweet fruity flavor. Currently, BILK is sold only in Japan. However, due to heavy media attention and high local demand, the product is normally out of stock.

2. CHOCOLATE BEER

This limited edition of the "Imperial Chocolate Stout"” is produced by Atsugi, Japan Brewery just before the Valentines Day celebration. What's unusual about this product is it doesn't even contain any cocoa even though the beverage tastes chocolatey and there is a word "Chocolate" in its name. To produce this beer, the malt is roasted at a very high temperature to create the chocolate flavor and darker body. It has an alcohol content of 8.9 percent. The beer costs around 630 yen per bottle and is available only in Japan.

3. CHAMPAGNE BEER

Cobra Beer Inc USA launched the "Krait Prestige Champagne Lager" in 2006. This beverage is a combination of champagne and lager or beer in one bottle. The term "Champagne" actually describes the process of making this product. Once the beverage is packed into 750ml bottles, they will be injected with ale yeast and it is cork conditioned for 2 weeks. The retail price of this product is about $13 per bottle.

4. DOG'S BEER

A pet shop owner in The Netherlands came up with an idea to create beer for her pet dog. The non-alcoholic beverage is made of beef extract and malt. A small local brewery helped her to make her dream come true by producing the beverage, labeled as "Kwispelbier", which basically means beer for the wagging tail. It costs about $2.15 per bottle or equivalent to Euro 1.65.

5. PIZZA BEER

The "Mamma Mia Pizza Beer" was created by Tom and Athena Seefurth of Campton Township, Illinois, USA in 2006. The beer is now sold in their local restaurant and it claims to be the world's first culinary beer. The ingredients to produce this beverage include tomatoes, onions, garlics and spices such as oregano and basil. Obviously, "the beer tastes of the ingredients mentioned above" as claimed by the locals who have tasted it.

6. BEER-SICLES

A restaurant in Alexandria, Virginia came up with the idea of creating the beer-sicles or frozen beer popsicles-look-alike made from 99 percent beer quite recently. However, due to controversy and possible violation of the local alcohol law, the production of the said beer-sicles was put to a temporary stop until further notice.

7. LAUGHING BEER

Israeli chemical engineers came up with the idea of infusing beer with a small amount of laughing gas or nitrous oxide, nitrous oxide, a controlled substance in Israel. It is said that the beer may cause the drinker to laugh. It might be a good way to have some fun and relieve some stress too. However,this product is not in the market yet, pending the approval from the local Health Ministry and patenting procedures.