To me its the big Mo. When I was a kid we would make a big trip once in awhile to the lake, there was only one, LOZ. When I was on my own it was creeks and rivers, and like you, clear was when you could see something a 1" under the surface.
A bikini hatch is inevitable on any decent Missouri stream, but the degree varies. The run from Noel to Cowskin isn't real bad. Cowskin canoe rental is a good source if you don't have a canoe. You end at their campground, with a secure parking area.
If I remember right they started showing up on the north side of the Red in the early 70's, which is also about the time I saw a Road Runner in NE Oklahoma.
Global Warming or not, the winters have been getting easier since the late 50's.
Its my understanding that when they find bacteria in a river the size of the Spring, it requires a source that is bigger than runoff, and more than likely from a fluid leakage with a high level of bacteria.
Turkeys are native to Missouri, but were killed out. The original reintroduction was the native strain, but it was found that they didn't do as well as some others.
I've been told and read, that crawdads and crabs start to decay immediately and that they can make you sick just that quick because of the low cooking temperatures.
I've never tested it however.
Someone Else's experience may differ, but I've seen no Flatheads caught out of there. I heard that a big one was caught off the pier on the east side several years ago, but you know how rumors go.
I've been cooking in Dutch's for years and there is no limit. Recipes suitable for an oven or a crock pot work fine. I like the control of briquet's, but hardwood coals work well also.
Clean up with hot water doesn't hurt my feelings either.