ABOUT | February 2021

Russellville School District is proud to introduce the Russellville Cyclone Virtual Academy teaching staff of 2020-2021:

Amos Anderson Johnny Ayres Alicia Brown Marcia Correria Lynette Ditto Sheila Gamero

RCVA is a school within RSD that is virtual for students whose needs may be better met in a different environment than the traditional classroom.

For more information regarding RCVA contact Digital Learning Supervisor, Bryan Swymn at 479.219.5355 or bryan.swymn@rsdk12.net

Jeanine Humphrey Lindsey Mashburn Ivan Taylor Visit our website for more information on Russellville Cyclone Virtual Academy, www.rsdk12.net.

220 West 10th Street ■ Russellville AR 72801 ■ 479.968.1306 ■ www.rsdk12.net

February 2021 TABLE OF CONTENTS

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A block of heritage Travelers across the U.S. have noticed a trend that originated in the rural Amish communities of Ohio and Pennsylvania — painted wood quilt blocks identifying homesteads and barns. A wood quilt block affixed to a barn or building tells a visitor a little about the heritage of a homestead of its people.

Peas and Qs Devoted It’s doubtful that any River Valley partners in the last 100 years have planned on exchanging vows during a pandemic.

But 2020 was, indeed, the year of the unprecedented.

Downtown Cornerstones The Coca-Cola Building

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She’s been called beautiful, sexy, and classy. She has her own YouTube video and websites detailing her history. All of that is pretty impressive for a 91-year-old. But then, she has had a recent facelift in the form of a historic renovation and modernization by the current owners, The Crow Group, Inc.

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Valley Vittles - Naughty and nice The Seed & the Story American Pokeweed 10 Things ABOUT: Jason Warnick

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Have every issue of ABOUT the River Valley delivered to you monthly! Subscribe online today at www.aboutrvmag.com or send/drop-off a $20 payment for a One-Year Subscription (11 Issues) to: ABOUT Magazine 220 East 4th Street Russellville, AR 72801 Call 479.219.5031 for more information.

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FEATURED MERCHANT Friendship Foundation |

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ABOUT THIS MONTH’S COVER Our cover was created from an array of photographs of found quilt squares from across the River Valley. All put together, they created a unique quilt - symbolic of the very people that populate our region.

If you find yourself on the road, keep your eyes busy by looking for these symbolic pieces of art.

Junior Auxiliary of Russellville

2021 VIRTUAL Children’s Benefit Ball JA’s VIRTUAL Children’s Benefit Ball will take place on the originally scheduled date of Saturday, March 13th. We will offer an amazing take home meal, prepared by executive chef Amanda Jones of the Boys and Girls club. Silent and Live Auction will move online, so you can eat and bid all from the comfort of your home. True Grit Online Auction Services out of Dardanelle has generously donated their services for our virtual event. While things may look a little different this year, we look forward to continuing the tradition of having fun while raising funds to enrich the lives of children and families in our community.

TAKE HOME MEAL On the menu this year is a ricotta gnocchi, italian herbed chicken, salad, brown butter radishes and asparagus, along with a 5 piece dessert box. We will have a drive-thru set up at the Boys and Girls Club and pick up will begin at 5PM on Saturday, March 13th. Order deadline is 2/24/21.

Wild Card Raffle $125 PER TICKET

1 in 100 chance to WIN the ultimate prize! Winner selects favorite LIVE AUCTION PACKAGE Drawing will be held Friday, March 12th at 5:00pm

BILTMORE ESTATE TRIP ASHEVILLE, NC JENNIFER GOODMAN PHOTOGRAPHY PACKAGE

SILENT AUCTION

(1) SHOULDER DEER MOUNT WHITTED TAXIDERMY POINTE REMOVE WINERY TOUR FOR 10 OR 5 COUPLES KANSAS CITY 2NIGHT / 3DAY TRIP FOLLOW US ON FACEBOOK FOR LIVE AND SILENT AUCTION PACKAGE DETAILS.

Live auction will be hosted online at truegritauctionservices.com. Bidding will begin Saturday, March 13th at 7:00pm and close at 9:00pm. Winners will be announced via Facebook live (@jaofrussellville). Packages to look forward to: AUSTIN, TX BREWERIES / DISTILLERIES & WINERIES TOUR ULTIMATE SMILE BY DR. K

$40 or $75 per couple Tickets may be purchased from any JA Member or email jaofrussellville@gmail.om Silent auction will move online at www.truegritauctionservices.com.

Auction items will open for bidding Saturday, March 6th and end Saturday, March 13th at 10:00pm. A link to the bidding site will be posted on our Facebook page. Sneak Peak of a few Silent Auction items:

LIVE AUCTION

Jewelry Raffle $20 PER TICKET

JOSHUA’S FINE JEWELRY

Beautiful 14k white gold antique filigree oval shaped diamond ring with 1.15ctw of round diamonds.

ULTIMATE PRO SPORTS FAN PACKAGE W/AIRFARE ALOHA MAUI 7 NIGHT TRIP WEEKEND GETAWAY AND PERSONAL MAKEOVER EXPLORE KEY WEST WEEKEND AT THE LAKE GUIDED FISHING TRIP ULTIMATE HOME MAKEOVER BUY IT NOW PACKAGE Nashville Unplugged $2000

FEBRUARY 2021

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EDITOR’S LETTER

Writer’s block Of all my responsibilities at ABOUT, the most demanding and stressful is writing an editorial for each issue. The actual writing part ain’t so bad. I can conjure up a lot of words at will, and even if I can’t find the exact “right” word for whatever I want to say, I can tap a few keys and instantly unleash the wisdom of Webster.

The problem is figuring out what I want to write about.

Holidays, seasons, subjects within the issue, and local current events are all low-hanging, over-ripe fruit and, as such, have been beaten to death. Yes, that was a horrific mix of dead metaphors… actually, the latter is an idiom, but I digress.

Anyway, such is the freedom of (problem with?) being the one editor at a publication.

I can usually say what I want and how I want, and that’s what makes it hard. Having limitless options is not always a good thing.

And even each of those hackneyed and seemingly safe choices are fraught with peril. Who’s to say that readers will find my take on any of those tired topics interesting? Some might even find them offensive.

Most folks don’t even realize that there is a very fine line between “interesting” and “offensive”, and it’s a nerve-wracking tightrope to walk.

There’s another mixing of dead metaphors for you, though, this one loosely ties together… Ties? Ropes and lines? Get it?

I could hear your groans even as I typed that.

But the pages in this issue of ABOUT are filled with some downright charming stories. There’s a pretty cool feature about quilt blocks, something that I didn’t even know was a thing until recieving an email about them as a story idea. That’s the inspiration for our dazzling February 2021 cover. And then there’s a super-captivating piece about an iconic downtown Morrilton building to tee us off on a quarterly feature about iconic downtown buildings. We also continue the Devoted bridal section, an ABOUT legacy with roots running back to our first years of publication.

But I’m still stuck trying to write this editorial.

What exactly is an editorial supposed to do, anyway? I mean, what is its purpose?

Is it an almost uselessly vague guide for the issue? Is it supposed to be a more specific guide for the issue? Is it a glimpse into the mind of the editor? Is it a space filler? Is it just a heaping big bowl of word salad that the editor is obligated to provide and so he/she uses it as a vehicle for his/her corny word play? Is it all of these things at once?

No one really knows.

Reflecting the Character of the Arkansas River Valley since 2006 A Publication of One14 Productions, Inc Vol. XVI, Issue 1 – February 2021

DIANNE EDWARDS | founding editor JOHNNY CARROL SAIN | managing editor johnny@aboutrvmag.com LIZ CHRISMAN | photography editor lizchrismanphoto@gmail.com BENITA DREW | advertising benita@aboutrvmag.com KARA JOHNSON | advertising kara@aboutrvmag.com MEREDITH MARTIN-MOATS | freelance meredith@aboutrvmag.com SARAH CLOWER | freelance sarah@aboutrvmag.com LYDIA ZIMMERMAN | columnist lydia@aboutrvmag.com CHRIS ZIMMERMAN | layout/design chris@aboutrvmag.com CLIFF THOMAS | illustrator maddsigntist@aboutrvmag.com

ABOUT the River Valley Magazine is locally owned and published for distribution by direct mail and targeted delivery to those interested in the Arkansas River Valley.

Material contained in this issue may not be copied or reproduced without written consent.

Inquiries may be made by calling (479) 219-5031.

Office: 220 East 4th Street Email: info@aboutrvmag.com Postmaster: Please send address changes to: One14 Productions 220 East 4th Street Russellville, AR 72801

www.aboutrvmag.com

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COMMUNITY CALENDAR OF EVENTS

February 2021 ABOUT the River Valley magazine encourages its readers to enjoy activities within the region but to engage with our community responsibly during the COVID-19 pandemic. Please wear a mask, practice social distancing, and wash your hands. * Please confirm directly with the promoter to ensure event details have not changed.

Find up-to-date information and future events @

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Save the Date

ENGAGEMENTS

List your engagement or wedding announcements in the pages of ABOUT the River Valley magazine at no charge. You can email yours to: editor@ aboutrvmag.com or mail to: ABOUT Magazine, 220 East 4th Street, Russellville AR 72801. A phone number must be included for verification.

FEBRUARY

APRIL

JUNE

Andrea Kindrick & Michael Mullen

Kelli Collins & Augustus Ramey (17th)

Alivia Eckart & Chance Stines (5th)

Hannah Sanderson & Lane Benefield (27th)

Avery Elliott & Brant Collins (24th)

Carlie Taylor & Hunter Hobby (27th)

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MARCH

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Bethany Freeman & Jackson Hogue (tba) Amy Wetzel & Cameron Coker (27th)

Summer Sanders & Bryce Johnson (15th) Madison Van Horn & Cody Davenport (15th)

Madison Roberts & Colt Short (12th) Paige May & Hayden Knowles (19th) Mallory Harrison & Miles Tumbleson (26th)

AUGUST Tori Peek & Easton Carter (7th)

Maebre Hale & Luke Curtis (22nd)

OCTOBER

Alix Ann Laws & John Harpool (28th)

Lindsey Kirby & Ryan Richardson (2nd)

Our LOBBIES are

OPEN!

A protective face covering must be worn upon entering and we continue to practice social distancing. Drive-thrus and ITM’s are also available. ITM’s are open M-F 7am-7pm and Sat. 8:30am-12:30pm

Member FDIC

FEBRUARY 2021

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A block of heritage Story by SUSAN CHESSER | Photos by LIZ CHRISMAN

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ravelers across the U.S. have noticed a trend that originated in the rural Amish communities of Ohio and Pennsylvania — painted wood quilt blocks identifying homesteads and barns. A wood quilt block affixed to a barn or building tells a visitor a little about the heritage of a homestead of its people. And, as if you needed another reason for a road trip, finding unique painted quilt blocks along a state’s “quilt block trail” gives the traveler an excuse to visit even more places.

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The quilt makers among you, or those with quilt makers in the family, are probably familiar with quilt blocks. These are the smaller blocks of patterned fabric that, when sewn together, make up a quilt. Wooden quilt blocks are simply another medium for those comforting and often symbolic patterns to adorn. Two River Valley women would like to see more Pope County homes and businesses added to the Arkansas Quilt Block Trail (AQT) brochure. Pope County AQT Coordinator Deanna Bohanan of Hector and quilt block enthusiast Sharla Hartzell of Dover are eager to share their fervor for quilt blocks with everyone.

These ladies are on a mission to see the unique designs on homes, businesses and fence posts throughout the Arkansas River Valley.

“Quilt Blocks can take on many stories.

And, the trails can give an economic boost to local business. It shows they are interested in investing in their community.”

“Your homestead quilt block preserves your history,” Sharla explains. “It tells your story of your home.” A big fan of quilt blocks from traveling through Mountain Home and other areas, Sharla came home after a trip and created a wooden quilt block of her own. Her patriotic theme on one of the Hartzell Homestead Mercantile and Creative Studio blocks is representative of the American dream, as her retail and craft studio are a dream come true for her. She also crafted a second quilt block utilizing the green and gold colors of Arkansas Tech University as a nod to our local institute of higher learning.

Sharla loves quilt blocks so much that she teaches workshops and individual crafters how to create their own unique family block. Her retail and creative studio space has everything available for someone to design and paint their own quilt blocks. While quilt blocks don’t have to be square or a set size, there are templates and pre-cut boards with grooves that crafters can make into their own unique design. “You can take a template star design, change the colors and add patterns to make it your own,” Sharla says. “Some designers have used the LaMoyne star that reflects their Louisiana heritage.” Sharla also notes that stars can vary from one geographic area to another. >> FEBRUARY 2021

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Every home has a story Many people assume their home doesn’t have a story, but Deanna says yes, they do. Deanna uses her own creation as an example.

“My quilt block has a design of the four colors of the maple leaf with a cabin in the center,” she says, explaining that it’s representative of two family properties which were established in 1881 and 1947. The cabin on the quilt block represents the cabin that her husband’s father was born in. It still stands on family land.

“Even if the property is sold, it will still be known as the Bohanan Field,” she says. The maple leaves represent the family’s later home that is located on Maple Street in Hector.”

Deanna painted the block herself using high-grade treated plywood and a good exterior paint. Then she applied sealer to ensure a piece of durable artwork that people can see on the front of the homestead.

A day trip to find quilt blocks “Folks take day trips to view the homestead quilt blocks in the state,” Deanna says. Ozark Mountain counties such as Searcy and Baxter have several. And while the original intent of quilt blocks may have been to identify the family farm, today the art of preserving history and telling the story of the homestead is the primary purpose. Deanna says that Johnson and Yell Counties have 10

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also joined in on the quilt block action, noting a quilt block at the foot of Mount Nebo with a primitive crow as its centerpiece.

Sharla encourages businesses to join in on the trail as they can use a quilt block to tell their story and utilize their logo in their design. Also, being on the trail guide can encourage tourists to stop, shop and eat. “Quilt blocks can be customized to make them fit to a farm or a business. Some towns are using them for historical reasons,” she says. “Quilt Blocks can take on many stories. And, the trails can give an economic boost to local business. It shows they are interested in investing in their community.”

Getting started with a quilt block of your own Deanna says that if you want to create a quilt block that will be approved for the Arkansas Quilt Block Trail brochure, to first contact her. “They don’t like duplicate designs,” she explains. “As a county coordinator, I serve as a filter to see if a design meets criteria and is unique to the trail.”

As for tools and supplies, other than a sturdy wood base and frame, a straight edge ruler is essential. Deanna advises, whether using a projector or hand drawing your design, to utilize a straight edge ruler and painter’s tape. She said the wood can be solid or a good quality MDF board, and it’s best to use outdoor or chalk paint along with a good sealer. She notes that paint layers will

need lots of drying time. Once complete, designers can submit their project to the Arkansas Quilt Block Trails for approval.

“While they originated on the side of barns, they can be affixed to buildings, fences, business signs and even houses,” she says.

To be listed on the trail, submissions must be reviewed for the following criteria: It must be viewable from the road, it should preserve history, the designer must own the property, the designer must agree to display the quilt block for five years, and it must tell the story that goes with its pattern.

If designers prefer to not fly solo, Sharla welcomes them to her crafting studio at Hartzell Homestead where she has every-

thing they need to create heaped with a topping of design ideas and advice. “We talk about their design, if there is any history, and where it came from,” Sharla says. “I love teaching how to paint quilt squares.” New quilt block creators can paint their squares there or they can buy what they need and take it home to paint. Sharla encourages would-be quilt block designers to find a quilt design they love or a story they want to represent. “What does your family like to do? Do they hike? You can add a trail with trees. If you are patriotic, your design can reflect that. You can design a wood block in memory of someone who served (in the military) and even add names.” >> FEBRUARY 2021

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She specifically recalled a patriotic quilt block framed with a gold medal. “Some designers like to replicate heirloom quilt designs, adding or changing colors, and even adding to a pattern,” Sharla says. “For the barn quilt blocks, maybe they have memories of a grandmother quilting a particular quilt and they want that block up on there. Some of them custom make them to fit their farm.”

Making the Arkansas Trails Brochure “There are three listed quilt blocks in Pope County,” explains Deanna, expressing a desire to see more people apply for quilt blocks of their own. Besides her quilt block, the other two are located on the side of the Hartzell Homestead. In order to be listed in the next AQT brochure, Pope County needs 12 approved quilt

block designs by October 2021.

“Crafting a quilt block is a labor of love,” explains Sharla . “You take something that means something to you. When it’s done, you have preserved history. You have shared your story.” l If you’re interested in more information about designing your own Homestead Quilt, contact Deanna Bohanan at popecountyquiltrails@gmail.com ) or via text to 479-223-9411 You can also visit the Pope County Quilt Trail Facebook page and the Arkansas Quilt Trail website and trail brochure by visiting www.arkansasquilttrails.com. In addition, Arkansas Quilt Trail brochures are available at welcome centers throughout the state and places of business that cater to travelers.

Diesel Technology

Heavy Equipment Operator Training

Construction Technology

coming soon

www.uaccm.edu/heavy_equipment_training

www.uaccm.edu/academics/degree_prog/cons.html

New Credit and Non-Credit Programs Available at UACCM in 2021

GET A MOVE ON Become a mover, shaker, or a building maker

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 Hands-on training in small class sizes  Valued credentials for the workforce  Financial aid and scholarship options

www.LIZCHRISMAN.COM

T HER E’ S N O Better P L A CE.

Arkansas is something special. The great outdoors are even greater in the Natural State, and the people here make it even better. We can find picturesque views from mountain tops and front porches – or soak up the sun on the back of a bike.

The First Security team has a lot to be grateful for – like family, friends and close-knit communities – but home is pretty high on our list. Thank you for sharing it with us.

Proud to be your community bank. Call or click today!

Member FDIC FEBRUARY 2021

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EVE RY DAY L I F E

Peas and Qs Story by SARAH CLOWER Illustration by CLIFF THOMAS

AS WE BEGIN ANOTHER NEW YEAR and mark the end of 2020 (can I get an Amen?), I started thinking about all the traditions, superstitious foods and ceremonial practices that are thought to bring us good luck in the coming 12 months. My mother has always been fastidious in her New Year’s Day traditions, and with the year we just finished, I think we need all the luck we can get.

Growing up in the Deep South, blackeyed peas, hog jaw (jaw… jowl… who knows what part of the pig it was), and cornbread were an absolute must.

We would gather around my mother’s dining room table with our loved ones present. My mother insisted this would guarantee we stayed close with our family all year and would insure our good health. Other family members would bring all sorts of sides, most incorporating black-eyed peas in some way — salads, relishes, jams (bacon jam with black eyed peas is actually quite delicious) and even sometimes partially dehydrated peas coated with seasoning, my personal favorite.

Later in the day, we would finish off our cornbread by drowning it down in a glass of buttermilk. My mother would tell us that it all had to be eaten by sundown and held on to the belief that cornbread signified sustenance and abundance.

I disliked black-eyed peas when I was younger, but my mother always insisted that my sister and I would not have good luck in the new year if we did not eat our peas. She usually only made us eat 12 little peas, signifying good luck for all 12 months. But eating 12 of anything you dislike can seem like torture.

Black-eyed peas still aren’t my favorite vegetable, but I don’t dislike them like I used to. However, I’ve always been very curious as to how these humble legumes, 14

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and other somewhat unsavory foods, became such a symbolic presence on our dining tables come January first.

According to the Talmud, or Jewish religious scriptures, the practice of eating black-eyed peas on holidays for good luck dates all the way back to 500 A.D. The Jewish people brought this tradition with them to the United States when they settled in Georgia in the 1730s. The tradition of eating cornbread and salted hog jowl on New Year’s Day stems from the Civil War. Union soldiers would raid Confederate camps and take all of their rations except for the cornbread, jowl, and other pork scraps, mistaking these items for animal slop. The Confederate soldiers considered themselves lucky to be left the two things that would not perish quickly. Therefore, they became a symbol of good luck all across the South.

Once I started reading about our own Southern New Year’s traditions, I wanted to know what the rest of the world did, especially this year. So I reached out to my friends in other regions of the US and

FEBRUARY 2021

abroad via Facebook, inviting them to share their good luck traditions with me. Some of these traditions sounded delicious, some… well, let’s just say I’ll be much happier to eat my black-eyed peas!

“The only food related traditions on New Year’s Eve where I’m from relate to bringing a slice of bread and a lump of coal into the house just after midnight on NYE. While everyone else was holding hands and singing Old Lang Syne, I’d be bustled out of the door into the freezing night with a piece of coal and a slice of bread. Then I’d have to knock on the door and wait to be let back in, carrying the coal and bread. The idea was to invite food and warmth into your home so that you’d never be cold or hungry. Then we’d have a ‘fry up.’ This would be all of the leftover vegetables that weren’t eaten on Christmas thrown into a frying pan, mashed up together to form a kind of green substance similar to mashed potatoes, then served with leftover cold turkey. There’s also to be pickled onions served with it.” Paul Voodini, Yorkshire, England

“In Italy, we eat grapes, lentils and zampone (stuffed pig foot) for humility and prosperity on New Year’s Day.” - Matteo Borini, Laspezia, Italy “We always ate New Year’s Day dinner at my grandmother’s house. She fed us hog jowl and celery with a pineapple cream cheese concoction. I would rather have had bad luck for the rest of my life than eat either thing and, I’m ashamed to say, I stuffed the jowl and the celery between the cushions of her (thankfully vinyl) couch.

The shame haunts me to this day.” - Shannon F., Arkansas “We have a custom to give thanks to our ancestors, to our immediate family, and our family and friends that have passed on. We toast each group, then each other with mulled apple cider, mulled wine, and mulled mead.” - Lothar Malmberg, Rosebud, Alberta, Canada “My parents would make us eat cooked codfish (codfish that is preserved in salt) with boiled cabbage and potatoes, and then served with good homemade olive oil from our olive trees. That kind of codfish was very expensive at the time, so it was considered a luxury to my parents. I liked it all except the cabbage. Then at midnight we had a second meal, with fried garlic shrimp, migas de miolos (a sort of smashed bread with pig’s brains) to migas de sarrapatel (kind of like a spongey white bread)

Welcome!

polvo à lagareiro com batata à murro (literally translated ‘octopus made by a guy that grows olives and punches potatoes’) hare stew, tons of homemade pastries like filhoses belhoses, and sweet rice with milk.

So basically Diabetes and cholesterol is what we have!” - Francisco Dias, Alentejo, Portugal “My mother is Jewish, and growing up we would go outside at midnight on New Year’s Eve and bang on pots and pans with wooden spoons to ward off any evil that may try to follow you into the new year.” Mary Mousch, Meriden Connecticut “New year’s Eve is my parent’s anniversary, so we usually have a charcuterie board (what my mom has always called a “ham and cheese plate”) French bread, fancy crackers, cream cheese, a port wine, cheese ball, pickles, olives, smoked meats, and of course lots of Jewish wine and eggnog by the fire, and Champagne at midnight.” Tommy Ketcheside Hinton, London, AR “Tamales!” - Hope Gonzalez Meredith, Russellville, AR “My mom and I would go to my Aunt Doris’ party every year, and she would make bierocks (like a beef and cabbage turn over) from scratch, always placing a coin in each one before they went into the oven to bake. From what I remember, these were traditionally eaten by poor people, so when

my great grandparents immigrated here and made a better life for themselves, my great grandma still made them to remind the family what they had overcome, but put the coin there to symbolize the good fortune they had when they got here.” - Krystal Younglove, York Pennsylvania “My mom is not Southern, she’s from Michigan, so even though I was born here, we always had very different traditions.

My mom always made pork ribs and sauerkraut, and said Northerners ate pork and cabbage on New Year’s Day for good luck and good fortune.” - Rachel Warner, Russellville AR “Mama always said don’t sweep on New Year’s Day or you will sweep out your luck for the new year!” - Jean Cook, Atkins AR “I love New Year’s celebrations in general and my children and I had special dinners celebrating Rosh Hashanah. Salmon cakes for wisdom, carrot coins and bitter greens for wealth, and apples dipped in honey for sweetness. We also enjoyed the Vietnamese New Years celebrations at our church with new fruit and sweet sticky rice. And, on February 2nd, Candlemas. On this day, you make a pancake, hold a gold coin in your right hand, and flip the pancake in the pan. If you’re successful, good luck in the coming year.” - Shannon Farhat, NWA Continued on page 37...

Conveniently located to Arkansas Tech University, Shiloh Creek is nestled in a cozy forest setting with Lake Dardanelle nearby. Come by and tour our beautiful property and amenities. We also offer furnished one and two bedroom corporate apartments.

• Fitness Center • Pool Table • Tanning Bed • Clubhouse w/Big Screen TV • Business Center • Basketball Court

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Meadows.properties Shilohcreek1@meadows.properties

FEBRUARY 2021

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devoted

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vendor list Tristan Presley (Wedding Photography) ihatetristanpresley@gmail.com Instagram: @ihatetristanpresley (479) 264-1476

Perfect Seams (Wedding Dress Alterations) 121 E Harrell Dr Ste 13, Russellville (479)-692-1558

It’s doubtful that any River Valley partners in the last 100 years have planned on exchanging vows during a pandemic. But 2020 was, indeed, the year of the unprecedented.

Weird Breakfast - Design and Fine Arts Company.

(Wedding Direction & Design) 508 S. Denver, Russellville (479) 968-3865

Holiday Inn Express

Russellville couple Adrianna Jackson and Josh Murchison dreamed of a

(Reception) 300 E Harrell Dr, Russellville (479) 219-5152

wedding conducted in a natural setting with local public areas like Long

Peaceful Valley Farms

Pool Recreation Area and Mount Nebo State Park on the list. But with COVID precautions in place, those options were questionable.

(Flowers & Decorations)

Susan Moorhouse (Bride and Groom’s cakes)

A family friend came to the rescue by offering a downtown Russellville lot, which also provided a more central location for family and friends in attendance and added to the ceremony’s Bohemian theme. The bride’s uncle Andy Jackson provided a canoe for a centerpiece that served to keep various drinks chilled and available for guests. And the bride’s father Robert Jackson designed and created an altar from wood milled by Bewley Orchard Farms in Dover.

With an outside venue and masks, the wedding was a COVID-aware event that carried over to the reception which took place at the Holiday Inn Express. Charcuterie boards loaded with various finger foods as locally sourced as possible were available for reception guests, and Peaceful Valley Farms provided natural elements for the wedding and brought those to the reception area.

Located at 421 East Parkway!

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We offer a variety of items for your next party or event!

Wedding Accessories Tables/ Chairs • Chair Covers Tablecloths/ Runners/ Toppers Dinnerware/ Flatware • Glassware Wedding Arches/ Columns Reception Equipment Paper and Plastic Products (479) 967-0541 FEBRUARY 2021

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The Coca-Cola Building M O R R I LT O N , A R - B U I LT 1 9 2 9

Story by CATHY GRAVES | Forward by JOHNNY CARROL SAIN | Photos by LIZ CHRISMAN

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t’s long been cliche to say that downtown is the heart of a city. But it’s an easy and accurate analogy. Downtown areas were at one time the financial epicenters of their towns. The core of businesses in downtown districts powered local economies as streams of money flowing from the city limits and beyond often wound up back at the place they likely originated from, recirculating through other hands and shifting into other commercial forms. A city’s prosperity was dictated by the vibrancy of its downtown, its future foretold through storefront windows full of merchandise and bustling sidewalks.

As cities and economies evolved, the use of downtown structures evolved as well. Some remained corner-

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stones of commerce as others served as headquarters for local government, and some took on even more divergent roles. But regardless of their mission today, those old buildings lining the streets of River Valley downtown districts offer a strong visual reminder of our past and an inspiration for our future.

This is ABOUT’s first installment of quarterly features to the tell the stories of a few iconic downtown buildings found in the River Valley — what they once were, what they are today, and how they’ve influenced their communities. We invite you to read the history that led to the present and think on your own memories of downtown’s yesterdays. But we also hope that these pages can help you to envision downtown’s tomorrow.

SHE’S BEEN CALLED BEAUTIFUL, SEXY, AND CLASSY. She has her own YouTube video and websites detailing her history. All of that is pretty impressive for a 91-year-old. But then, she has had a recent facelift in the form of a historic renovation and modernization by the current owners, The Crow Group, Inc. Since 1929 she has been an essential part of the growth and vitality of downtown Morrilton.

Designed by the Arkansas architectural firm Thompson, Sanders, and Ginocchio, the Coca-Cola Building located at 211 North Moose Street in Morrilton features unusually fine classical detail in a streamlined commercial building in the Colonial Revival style. The structure itself is a rectangular two-story divided horizontally with stone-string courses. It’s unique Art Deco sign cut in stone with Coca-Cola written in script is flanked by two images of Coca-Cola bottles against stylized foliage.

The building’s first floor once contained a bottling room and an office with a storage room and loading dock in the rear. On the second floor was the manager’s apartment, a boardroom, and a storage room along with the syrup room. The bottling room had

glass on two sides so the public could view the bottling operation.

The Coca-Cola Building was the fifth Coca-Cola bottling plant in Arkansas and brought a boost to the economy in the form of jobs for Morrilton and the surrounding area. The grand opening on August 7, 1929, was attended by 10,000 people. Visitors danced to an orchestra from Memphis, toured the building, and were treated to unlimited Coca-Cola. The opening was featured in a 52-page article in the local newspaper, The Arkansas Unit, that included pictures of the machines and detailed descriptions of the processes used in the plant. It also contained greetings and well wishes to Coca-Cola and advertisements from local companies that had provided services or materials for the building. The entire town of Morrilton celebrated with pride. This was an incredible event for a few reasons. Most notably, the population of Morrilton at the time was just around 4,000 and the current local newspaper only averaged 10 pages per issue.

The Coca-Cola bottling plant was active in the downtown area for more than 70 years before moving to a larger facility in Morrilton in the mid1960s. At this time, Wal-Mart Store No. 8 moved in to the building.

Wal-Mart-Store No.8 was Sam Walton’s first research and development venture for new products and Morrilton’s first Wal-Mart store. It opened on October 24, 1967, and was met with much enthusiasm from the town. The local paper at this time was the Petit Jean Country Headlight, and it featured Walmart’s two-page grand opening advertisement of discounted products — everything from automotive and sporting goods to deodorant.

The exterior of the building had banners that read, “We Sell for Less,” “Quality Merchandise,” and “Wal-Mart Discount City.” >> FEBRUARY 2021

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The store opened with a no-frills atmosphere. “I recall when Walmart came to town,” Larry Miller, a retired newspaperman says.” Store No. 8 was new and a lot of people didn’t know if it would succeed. They set up the building like a warehouse. They didn’t do much to improve on it, just tables with merchandise to keep the prices low.”

In the 2015 Preserve Our Past Essay contest, Atkins Middle Schooler Reese Bixler recalled that when Wal-Mart came to town “from clanging Coke bottles to crashing shopping carts, it was a huge change.”

With the success of the store, Wal-Mart moved to a larger facility in Morrilton in the mid-1970s, and the building was bought by the City of Morrilton.

Some renovations were made before Morrilton City Hall and Police Department were moved into the Coca-Cola Building.

Crews built offices to accommodate the staff, constructed 13 jail cells, and removed the elevator to the second floor. They also cut a hole to connect the parking garage to the office area. When crews started cutting through the wall, they discovered that those walls were one-foot thick concrete. “It took a week with a hammer-drill the cut through the wall,” says former Morrilton Mayor Stuart Nelson. “The building will never fall. It could be used as a shelter.”

An old fire truck was stored at the end of the building so it could be designated as a fire station. And an Art Deco feature that remained in the bottling room was a reminder of the building’s history. “Up by the ceiling all the way around were little coke bottles,” says Nelson.

An addition to the exterior was an engraved plaster sign that read: Morrilton City Hall 1978, Mayor Dr. T. H. Hickey, City 22

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FEBRUARY 2021

Clerk & Treasurer Maude White, City Attorney Bill Cree Anderson and followed with a list of other employees.

In the new facility, the City of Morrilton served the community with daily services and eventually as a 911 facility. The building staffed a jailer and dispatcher at all times, and the public could easily access the building for help or information from the dispatcher.

The City of Morrilton remained in the building until 2016.

The building was then purchased by the Crow Group, Inc. in 2018. Owned by Mike Miller, the Crow Group is a full-service construction and engineering firm with expertise in historical renovation projects. The Crow Group worked with the National Park Services Historic Preservation Department and the Arkansas Historic Preservation Program to preserve the historic architecture while modernizing the facility to become their corporate headquarters. These newest renovations came with a price tag of $2.2 million. Crow consulted with HTW Architects and Engineers in Russellville on the conceptual design then worked with many local contractors to complete the renovation.

“When we bought the building, Morrilton was on the cusp of revitalization,” said Brain Rohlman, Crow Group president. “We could have purchased a new building or built one; we’re one of the largest employers in the area and had a self-use for the building. But we wanted to be a catalyst for others to renovate.”

Rohlman’s statement proved true when two developers purchased other properties in downtown Morrilton to renovate into useful spaces. A local economic development group also worked with Main Street Morrilton to purchase and revitalize a vacant lot into a multi-use outdoor space for the community.

Crow’s extensive restoration started with demolition to remove jail cells and interior additions by former occupants. This revealed the original Coca-Cola bottling room complete with crown molding featuring medallions and life-sized coke bottles that were repaired and restored. Renovation crews replicated the original tile surround, large exterior windows, and were able to restore the original tile in the entryway. Solar panels were added to the roof to offset utility costs for the large space.

Office spaces, a conference room, a break room, restrooms, a kitchen, and a workout room were added. A wall opening between the original building and the annex was widened and fitted with a fire exit door.

These are only some of the changes and restorative steps made, and every change was pre-approved by the National Park Service Historic Preservation Department.

The completed restoration brought the iconic building’s exterior close to its original look from 1929. An additional landscaped area was added that brings even more curb appeal. The interior is a combination of industrial-modern design with original features restored to match the original architectural design.

The Crow Group celebrated its new corporate headquarters with a grand opening on September 27, 2019 with a crowd of around 200 visitors included employees, clients, vendors, and members of the community. A ribbon-cutting ceremony and evening event was co-hosted by the Morrilton Area Chamber of Commerce with

a guided tour of the facility following.

The grand opening included comments from Crow Group President, Brian Rohlman, owner Mike Miller, and Conway County Development Corporation President, Jerry Smith whose closing words were, “it’s a great day for Conway County.” Mayor Allen Lipsmeyer praised the Crow Group for its investment in Morrilton and commitment to providing employment opportunities in the area and proclaimed it ‘Crow Group Day.’ Since that grand opening, the Crow Group, Inc. was recognized for its corporate headquarters at the Morrilton Chamber of Commerce Banquet as the Business Site of the year, and owner Mike Miller was named the 2019 Earl Love Business Leader of the year.

In 2020 the Crow Group received the Excellence in Construction award by Associated Builders and Contractors of Arkansas and the Downtown Revitalization Excellence Award presented by Main Street Arkansas.

The Coca-Cola building has served the community of Morrilton with economic opportunities and a wealth of community services from its occupants. Its historical significance can be linked to two of the largest companies' first stores and its unique architecture is timeless. With its restoration, the Crow Group has enabled this building to continue its fascinating legacy. The Coca Cola Building was listed on the National Register of Historic Places in 1982 and as one of 60 commercial historic buildings on the tour of Morrilton. l

For further information about the Coca-Cola Building and the City of Morrilton visit the following links: www.arkansaspreservation.com/national-register-listings/coca-cola-building www.arkansasonline.com/news/2020/aug/18/morrilton-teems-with-history-even-skyscraper/ www.communitywalk.com/morrilton • www.youtube.com/watch?v=R13PK1VlyKg&t=286s • www.storeno8.about-us/our-story.

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COMMUNITY

Dr. Matt Waller will join the Winthrop Rockefeller Institute Board of Directors The Winthrop Rockefeller Institute is pleased to announce Dr. Matt Waller, dean of the Sam M. Walton College of Business at the University of Arkansas, had accepted a three-year appointment to our board of directors.

“Dr. Waller will be a great addition to the Institute’s board. He values our collaborative approach to problem solving and sees unique opportunities for synergy between the Institute, the business community, and the Sam M. Walton College of Business,” said Winthrop Rockefeller Institute Executive Director/CEO Dr. Marta Loyd.

Waller has served as dean since 2015, is a professor of Supply Chain Management, and the Sam. M. Walton Leadership Chair in Business. After completing graduate degrees at Penn State University, including a Ph.D. in Business, he began teaching at the University of Arkansas in 1994. The undergraduate and graduate programs at the Sam. M. Walton College of Business consistently rank highly nationally and in 2020 the supply chain management undergraduate program was ranked #1 in North America by leading global research firm, Gartner.

“I am thrilled to have the opportunity to serve on the board of directors of the Win-

throp Rockefeller Institute because of their outstanding collaborative programs that are truly transformational,” said Waller. “Collaborative problem solving, using a diverse set of perspectives, is needed today more than anytime I can remember.”

Waller was appointed to the Institute’s board of directors by Dr. Donald R. Bobbitt, president of the University of Arkansas System. His appointment officially begins January 1, 2021.

ler Ethic” which represents the belief that diversity of opinion, engaging in respectful dialogue, and practicing collaborative problem solving combine to create transformational change. The productive energy of our mountaintop location coupled with the highest levels of hospitality ensure all who come here are able to do their best work.

About the Winthrop Rockefeller Institute The Winthrop Rockefeller Institute is a nonprofit organization whose mission is to continue Winthrop Rockefeller’s collaborative approach to transformational change.

We engage our resources and Winthrop Rockefeller’s values to convene purposeful gatherings on his historic cattle ranch. We do this work by employing the “Rockefel-

The University of Arkansas Community College at Morrilton and Arkansas Tech University have signed eight new 2+2 transfer agreements, allowing students to have a seamless transfer process from UACCM to ATU in specific degree areas.

The memorandum of understanding, signed

by UACCM Chancellor Lisa Willenberg and ATU President Dr. Robin E. Bowen,

UACCM, ATU SIGN 2+2 TRANSFER AGREEMENTS

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ABOUT the RIVER VALLEY ~

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bring our partnership with Arkansas Tech University full circle,” Willenberg said.

UACCM and ATU currently have 9 existing 2+2 transfer agreements benefiting students across the region. These 2+2 plans are enhanced agreements that go beyond the Arkansas Course Transfer System (ACTS), which guarantees the transfer of applicable credits among all of the Arkansas public colleges and universities.

ATU No. 1 in social mobility in Arkansas for 2020 took place on December 10 at UACCM’s Fine Arts Auditorium.

“Arkansas Tech University is committed to creating seamless transfer opportunities for graduates from two-year colleges,” Dr. Bowen said. “We are pleased to have the opportunity to partner with UACCM to provide its graduates with a pathway to continue their studies in pursuit of a baccalaureate degree.

Partnerships such as this one help Arkansas produce a well-trained, adaptable workforce and drive economic development.”

Under the agreement, UACCM students will enter a structured plan, providing a clear pathway to both an associate degree at UACCM and a baccalaureate at ATU. These agreements cover certain academic majors at ATU, including accounting, criminal justice and criminology, elementary education, psychology, sociology, and three business administration tracks (business management, data analysis analytics, and digital marketing).

To be eligible, UACCM students must earn the appropriate associate of arts or associate of science related to ATU’s majors and have a 2.0 cumulative grade point

average. Students pursuing one of these agreements will have access to UACCM’s academic counselors to enroll in the correct courses and to ensure a smooth transfer process.

“Throughout the past three decades, thousands of students from the River Valley area have taken advantage of the education and skills training presented by our institutions, and partnerships of this nature will only increase those opportunities, which in turn will further strengthen the region’s workforce and continue to vastly improve the lives of those in our area,” Willenberg said.

During the ceremony, Willenberg highlighted the deep connections between the two institutions, noting that ATU advised UACCM (then Petit Jean Technical College) in the process of adding general education classes in the early 1990s. ATU faculty members even taught classes at the UACCM campus in the interim until the college achieved its North Central Association Higher Learning candidacy status in 1994 and hired its own general education instructors.

“This is such a special day, and helps

RUSSELLVILLE, Ark. (December 16, 2020)--For a seventh consecutive year, Arkansas Tech University is No. 1 in upward social mobility among all Arkansas higher education institutions.

CollegeNET’s 2020 Social Mobility Index ranks ATU No. 1 in Arkansas with a score of 59.16.

The CollegeNET Social Mobility Index evaluates inputs such as tuition rates and the economic status of incoming students and compares them to outputs such as graduation rates and early career salaries for graduates.

“We have maintained our position as Arkansas’ leader in social mobility by adhering to a mission of student access and success,” said Dr. Robin E. Bowen, ATU president. “By providing students with a supportive and innovative learning environment, our faculty and staff help ATU students fulfill their academic goals. I am pleased that ATU continues to hold this distinction. It is indicative of the fact that every student counts at Arkansas Tech.”

View the CollegeNET Social Mobility Index at www.socialmobilityindex.org. l OVER

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NAUGHTY BBQ 1561 HWY 22, WEST ST DARDANELLE, AR (479) 858-1720

Naughty and nice Photos by LIZ CHRISMAN Story by JOHNNY CARROL SAIN

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WHILE FOOD GENRES traditionally associated with a celebration of Valentine’s Day don’t necessarily fall into the haute designation, there is a definite trend toward the more refined. Linen napkins and crystal wine glasses, delicate delicacies served on fine porcelain and a utensil for every course often round out the dinner experience.

It can all seem a bit pretentious.

Especially when you learn that Valentine’s Day’s modern appeal to the Hallmark-romantic belies its purely carnal roots. There’s evidence that says those roots trace back to a celebration of the coming of spring. Since the birds and the bees started to… ahem… get busy about this time of year, a lot of folks thought they should, too. So this late-winter festival was all about pairing couples in the

FEBRUARY 2021

name of procreation. Love was just a happy byproduct.

In light of this information, a more earthy eating experience seems apropos.

No cuisine fills that bill better than barbecue, and when you find a place named Naughty BBQ, you know the epicurean pleasures piled on each plate will be off the charts.

We enjoyed a meaty spread of ribs, pulled pork, and smoked sausage along with macaroni salad, coleslaw, baked beans, the aptly named wowza beans, and a heaping helping of naughty nachos.

My wife and I demolished it all in a couple of settings and nearly fought over the last of the wowza beans and ribs. It was a fitting end for a primal feast with my mate. l

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CO U N T E RTO P C R E AT I O N S

It makes everything taste better Story by LYDIA ZIMMERMAN, Food Editor Photos by LIZ CHRISMAN

I

was recently discussing food with a patient and we both agreed that the one ingredient besides chocolate that makes most food taste better is cream cheese.

Out of curiosity, I did some research and found the origins of cream cheese in America is not Philadelphia but New York. A dairyman named William Lawrence from Chester, New York, was attempting to make Neufchatel cheese (a soft but crumbly, mold-ripened cheese) when he accidentally added too much cream. The final product was a richer, more spreadable cheese which is what we know as cream cheese.

For all those, like me, who love the taste, I’ve gathered together some tasty recipes using cream cheese.

As always, enjoy!

Low Carb Chicken Salad Rollups

LOW CARB CHICKEN SALAD ROLLUPS ABOUT Magazine Featured Recipe ~ FEBRUARY 2021

1 8 oz pkg cream cheese, softened 1 lg avocado 1 1/2 c cooked, shredded chicken* 2 rounded T mayonnaise 1 tsp celery seeds 1/2 c dried cranberries 1/2 c finely chopped walnuts 4 Low Carb tortillas (soft taco size)

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Place cream cheese in a mixing bowl. Peel avocado and remove seed.

Using a cheese shredder, grate the avocado pieces and place in mixing bowl with cheese.

With a hand mixer on medium speed, beat cheese until smooth.

Stir in the next 5 ingredients and mix well.

Lay a tortilla flat and spread the chicken/cheese mixture on it leaving approx 1/2 in outer diameter of the tortilla free of mixture.

Roll up tortilla and cut in half. Refrigerate until ready to serve. *For an easy and tastier option use shredded rotisserie chicken.

JALAPENO POPPER CHICKEN CASSEROLE 2 lbs boneless, skinless, chicken breast cooked and shredded (about 3-4 chicken breasts) 1/2 tsp garlic powder 8 oz cream cheese, softened 1/2 c heavy cream or milk 1/4 c chicken stock 1/2 lb jalapeño peppers (about 5-6 peppers) 4 oz sharp cheddar cheese, grated 1/2 tsp paprika 1/2 c crumbled crispy bacon

NEAPOLITAN CAKE WITH STRAWBERRY-CREAM CHEESE GLAZE 1 8 oz pkg cream cheese, softened 4 eggs 1 box vanilla cake mix 3/4 c milk 1 tsp vanilla extract 1/3 c Nesquik strawberry powdered drink mix 1/3 c Nesquik chocolate powdered drink mix 1 8 oz pkg cream cheese, softened 3/4 c strawberry jam 2 1/2-3 c powdered sugar 1-2 T heavy whipping cream or half and half (optional) Preheat oven to 350 degrees.

Grease and flour a bundt pan, set aside.

Place 8 oz cream cheese in a mixing bowl and beat until smooth. Add eggs, one and a time and continue to beat until smooth.

Add cake mix and milk to the mixing bowl and beat on medium speed for 3 minutes.

Divide cake mix evenly into 3 separate bowls. To the first bowl add 1 tsp vanilla extract and mix well. To the second bowl add the strawberry drink mix and mix well.

To the third bowl add the chocolate drink mix and mix well.

Add the vanilla cake mix to the bundt pan and spread evenly, add the strawberry flavored cake mix to pan and spread evenly and lastly add the chocolate flavored cake mix and spread evenly.

Neapolitan Cake with Strawberry-Cream Cheese Glaze

Place in preheated oven and bake for approx 35-40 minutes at 350 degrees or until when a toothpick is inserted it comes out clean.

While cake is cooling, prepare glaze by placing 8 oz cream cheese and strawberry jam into a mixing bowl. Beat on high until smooth, reduce speed and slowly add powdered sugar. Continue to beat until smooth, add whipping cream or half and half if needed to thin glaze.

Let cool in the pan for 10 minutes then turn onto a cake plate/tray.

When cake has completely cooled, pour glaze evenly over cake.

Refrigerate until ready to serve.

To cook this jalapeño popper chicken casserole recipe: Preheat your oven to 375˚F (190ºC). Lay shredded cooked chicken in a casserole dish. Season with garlic powder, paprika, and pepper.

Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture evenly over shredded chicken.

Wash the jalapeño peppers and cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spicy. Cut the peppers into strips and lay them on top of the cream cheese. Sprinkle the cheddar cheese on top.

Bake the chicken casserole for 20 minutes or until bubbly and hot. Remove from oven 5 minutes before cooking is complete and sprinkle with bacon; then return for the remaining cooking time. Garnish the jalapeño chicken casserole with fresh chopped parsley. Enjoy!

Recipe courtesy of eatwell101.com

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BAKED CINNAMON CREAM CHEESE ROLL UPS 10-12 slices bread (any kind) 4 oz cream cheese , softened 3 T powdered sugar ½ c sugar 1 tsp cinnamon ½ c butter, melted Preheat the oven to 350F. Slice the crusts off the bread Using a rolling pin, flatten the bread out.

Combine the cream cheese and powdered sugar until smooth.

Lay out 2 shallow dishes (I use pie plates sometimes) Combine the sugar and cinnamon until well combined and add to one of the shallow dishes.

In the other, add the melted butter.

Spread each slice of bread thickly with the cream cheese mixture.

Roll up tightly, dip in the butter, then the sugar and place on a baking sheet.

Bake for 20 minutes until lightly browned.

Recipe courtesy of kyleecooks.com SPICY CAULIFLOWER MAC N CHEESE 6 slices bacon, chopped 3 c riced cauliflower 1 ½ c Mexican blend cheese or other melting cheese ½ c heavy whipping cream 4 oz cream cheese, cubed and softened 1 tsp black pepper ½ tsp kosher salt 2 jalapeños, seeded and chopped

Heat a large skillet over high heat. Add the bacon and cook, stirring occasionally, until crisp, 8 to 10 minutes.

Meanwhile, in a large bowl, combine the cauliflower, cheese, whipping cream, cream cheese, pepper, and salt. Mix well.

When the bacon is cooked, add the jalapeños to the pan and cook, stirring, for 1 minute. Add the cauliflower mixture and stir well to combine. Cover and cook over medium- low heat until the cheese has melted, about 8 minutes; stir to combine.

Recipe courtesy of chowhound.com EASY, CHEESY HOT PIZZA DIP 8 oz cream cheese 4 oz Parmesan cheese, finely grated (about 1 c), divided 6 oz low-moisture mozzarella cheese, shredded (about 1 1/2 c), divided 1 tsp dried Italian seasoning 1 c pizza or marinara sauce 20 pepperoni slices (about 2 oz, optional) Serving options: sliced baguette, toast rounds, pita chips, flatbreads, crackers, bagel chips, or tortilla chips Cut 8 ounces cream cheese into small cubes, place in a 9-inch pie plate, and let sit at room temperature until softened, about 1 hour.

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, shred 6 ounces mozzarella cheese (about 1 1/2 cups). Finely grate 4 ounces Parmesan cheese (about 1 cup).

Add 1 teaspoon dried Italian seasoning to the cream cheese, stir to combine with a rubber spatula, and spread into an even layer. Sprinkle evenly with 3/4 cup of the

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479.880.2005 FEBRUARY 2021

mozzarella, followed by 1/2 cup of the Parmesan. Pour 1 cup pizza or marinara sauce over the cheeses and spread into an even layer. Sprinkle with the remaining 3/4 cup mozzarella and 1/2 cup Parmesan. Place 20 pepperoni slices in an even layer over the cheese if using.

Bake until heated through and the cheese is melted and bubbling, about 20 minutes.

Let rest 5 to 10 minutes before serving.

Serve warm.

Recipe courtesy of thekitchn.com EASIEST LOW CARB CREAM CHEESE PANCAKES 4 oz cream cheese, at room temperature 2 large eggs 1/4 c flour, such as almond, coconut, or all-purpose 1/2 tsp baking powder 1/4 tsp fine salt Cooking spray or butter, for greasing the pan Sliced strawberries and powdered sugar, or maple syrup, for serving Place the cream cheese, eggs, flour, baking powder, and salt in a blender and blend until smooth.

Heat a large nonstick frying pan over medium heat. Coat with cooking spray or butter. Once the butter is melted, pour in 2 to 3 tablespoons of the batter. Cook until deep golden-brown on the bottom, about 3 minutes. Flip and cook until the second side is golden-brown, 1 to 2 minutes more.

Transfer to a plate.

Repeat with cooking remaining batter.

Serve with sliced strawberries and powdered sugar or a drizzle of maple syrup.

Recipe courtesy of thekitchn.com

CHEESY SLICE-AND-BAKE CRACKERS 6 oz extra-sharp white cheddar cheese Small handful of chives (about 15) 1¼ c all-purpose flour 1½ tsp kosher salt 1/2 tsp sugar Pinch of cayenne pepper 6 oz chilled cream cheese 3 T poppy seeds Grate 6 oz. cheddar on the medium holes of a box grater, letting shreds fall into a medium bowl.

Slice a small handful of chives very thinly and add to bowl with cheese. Add 1¼ cups flour, 1½ tsp. salt, ½ tsp. sugar, and a pinch of cayenne. Toss mixture with your hands until cheese is coated in flour and ingredients are evenly distributed.

Cut 6 oz. cream cheese into ½” pieces and add to bowl with flour mixture.

Using your hands, quickly smash pieces into flour. Work until cream cheese disappears into flour and only a few dry spots remain.

Knead dough in bowl 2–3 times to bring it together. Transfer dough to a 1-gal. resealable plastic bag. Seal bag, pressing out air.

Press dough to bottom of bag, forcing it into the crease with the back of a knife so you have a tight log that spans width of bag. Roll log over work surface a couple of times to smooth sides into an evenly round shape. Freeze dough until very firm but not yet frozen, 15–20 minutes.

Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°. Line

2 baking sheets with parchment paper.

Cut open bag with your knife. Take out dough. Carefully sprinkle 3 Tbsp. poppy seeds across work surface (do this gently so they don’t fly everywhere). Roll dough over poppy seeds, pressing into dough, until log is completely and evenly coated. Discard any poppy seeds that don’t stick.

Quickly and confidently slice dough into thin rounds with a sharp knife, aiming for even slices between ¼”–⅛”. Rotate log every few slices to keep bottom side from flattening out. Transfer rounds to prepared baking sheets, spacing about 1” apart (crackers won’t spread as they bake).

Bake crackers, rotating sheets front to back and top to bottom halfway through, until tops and edges are golden, 25–30 minutes. Crackers will crisp as they cool, so let cool completely on baking sheet.

Recipe courtesy of bonappetit.com PADDY’S REUBEN DIP 4 packages (2 oz each) thinly sliced deli corned beef, finely chopped 1 package (8 oz) cream cheese, cubed 1 can (8 oz) sauerkraut, rinsed and drained 1 c sour cream 1 c shredded Swiss cheese Rye bread or crackers In a 1-1/2-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 2 hours or until cheese is melted; stir until blended. Serve warm with bread or crackers.

Recipes courtesy of tasteofhome.com

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COMMUNITY COMMERCE

Friendship Foundation FRIENDSHIP COMMUNITY CARE, presently located on University Drive, has served children and adults with disabilities, behavioral health, and complex support needs since 1972. Most River Valley residents are familiar with Friendship either through a friend, acquaintance, or family member who has received services, or as one of its more than 1,600 employees. Com-

prised of 54 facilities state-wide, Friendship offers its more than 2,000 clients services such as therapy, pediatrics, nursing, behavFriendship Foundation 115 West Main St., Russellville www.fccare.org 501.336.5500 | hutchisonm@fccare.org

• Apartments

ioral health services, job training, transportation and Special Olympics.

Many people, however, aren’t familiar with Friendship Foundation, formed in 2019, with the purpose of securing philanthropic and voluntary resources for Friendship Community Care. Friendship Foundation’s new separate location recently celebrated its grand opening in a renovated historic build-

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ing on the corner of South Boulder and West Main in downtown Russellville.

“We moved downtown because we view this as ‘Russellville,’” Executive Vice President Michael Hutchison says. “We could have moved anywhere in the state, but we feel this is our home. Where there are great businesses, great schools and great non-profits, you have great communities, and we want to be a part of that. We’ve been committed to service to the community for 50 years, and we’ll be committed for the next 50 years.”

CEO of Friendship Community Care Craig Cloud works closely with Hutchison.

Hutchison explains. “I work at a strategic level with Craig to see which projects we can raise funds for. We don’t have day-today interaction, but are keenly aware of what the other is doing. It’s not just about raising money. It’s about impacting lives.

You can’t separate those or there’s no pas-

sion for what we do.”

Guided by a 13-member board of directors, Hutchison and the Foundation have raised more than $300,000 since the foundation’s inception for the Living Learning Center for Autism, scheduled to open in March. “Autism is a key factor of focus and a crucial issue for us as an organization,” Hutchison says. “There’s not enough funding and services.”

The center consists of two newly renovated homes designed to house and teach eight autistic adults how to live more independently. It also features a day-use therapeutic site for up to 50 autistic high school students and/or adults at a time.

Hutchison says this was a pilot program in Russellville that they plan to replicate throughout the state in coming years. “We want to ensure long term sustainability,” Hutchison says. “We don’t want to grow the fastest, but the best. We want to be certain we can replicate it at a high level.”

Support is also provided for employees during the ongoing COVID-19 pandemic.

“We can’t leave our clients, and without our employees we can’t do what we do,” Hutchison says, “so the foundation provided 121 gift cards to help those impacted by COVID and installed 13 foggers for Friendship facilities with a $25,000 relief fund.”

Amidst the challenges of 2020, Friendship Community Care and Foundation have continued to work together to care for the needs of their clients and build a better community. Next time you are in downtown Russellville, driving or strolling down Main, stop by or think about checking their website. Learn how you can help them build a better community for all. l

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THE SEED & THE STORY

Be a part of the solution Story by MEREDITH MARTIN-MOATS

T

he seed catalogs recently started coming in the mail. Most mornings there’s still frost on the grass and a thin layer of ice on the chicken water. Yet the catalogs are filled with pictures of ripe tomatoes and juicy watermelons, reminding me that it’s time to start preparing for the warm jolt of early spring.

Just this past week I went to make my online orders only to discover that a whole host of varieties were already sold out. This never happens so early. Sure, you have to be quick on the draw to get some of the rarer items, though, even then the pickings are still good until at least mid-March. But this year my favorite company, Southern

Exposure Seed Company, was all out of peanut varieties, my favorite watermelons, and the long beans we experimented with last year (thankfully,I saved some from my own crop). I’ve heard the same scarcity is happening out west.

This situation actually started early March of last year when COVID fears caused almost all of the heirloom seed companies to run short on their inventory.

People who seldom paid attention to food supply lines started their small plots. And those of us who already gardened started wondering if we needed to up the production to share with our neighbors. I may or may not have ordered a little more than I

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needed. Thankfully, none of the major food supply lines were drastically disrupted, but we were all aptly reminded that supply lines are a fragile thing —one of those many things you don’t really notice until it’s broken.

Now, to be clear, I don’t want to give the impression that seeds are universally in short demand and you need to freak out.

The shelves are fully stocked in Walmart and Atwoods. But if you prefer to shop with seed-saving organizations who sell varieties that are best suited to certain regions and are open pollinated — meaning you can save your own seeds for the coming years — you better get to ordering. But

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ultimately this isn’t a column where my sole intention is to remind you to get on top of that to-do list. What I really want to talk about is the importance of taking a scary situation and turning it into a cultural shift that supports our community’s futures.

I sometimes hear people joke about how if things get really bad they’ll just plow up their backyard and feed the family. Or they’ll just move further out and work the land. I find myself laughing at the thought because I think I probably felt the same way years ago. But if gardening has taught me anything, it’s that you don’t master the art of growing in one season, and you sure don’t start meeting the nutritional needs of a family in just one season. A bumper crop of summer tomatoes does not equal a well balanced winter-long food supply for the humans and the pets. I've been gardening for more than a decade, and I’ve learned that I’ll be learning for the rest of my life.

Could I keep my family from starvation if I had to? I can answer that with a resounding… maybe. But it’s taken me 10 years and a lot of trial and error to get to that shaky “maybe.” At this point, our skills can ensure that we probably wouldn’t die from starvation. But we sure wouldn't be awash in abundance. There’s a reason that our elders who had to rely on the garden are not so enamored with our romantic notions of getting “back to the land.”

The good thing is that we live in community. We aren’t meant to be islands only feeding ourselves. We need each other. If we think about feeding our family as a relationship only with the dirt, and you’re ready to isolate yourself in the literal or metaphorical woods, you’re gonna stay

hungry. But if we think about raising a little food as a sacred community contract with our literal and metaphorical neighbors, new doors open up.

We can all be part supply-line and part of the solution. And now is the time to start figuring out what roles you can play. If you’re totally new to this, start with growing your favorite tomatoes. See if you and your neighbor can try different varieties and share. If you are an experienced gardner, reach out to a hunter or a meat grower you know and see if you can work out a creative trade. If you have the room, get a few chickens. And if you’re in the country, try ducks. They’ll lay even in cold weather. If you are someone who doesn’t grow anything nor want to, but has access to good growing land that’s just sitting empty, consider working out an ethical relationship with someone who wants to grow on it. Or maybe you can purchase the seeds for someone who could use the help. After all, you don’t have to be the gardener.

You may just be the person sitting on the dirt or the financial access. I promise you, there’s something unique and essential you can bring to the collective table. Figure out what it is.

And rather than stay scared and hunker down, let’s recognize the fragility of our systems and take creative action to bolster them at the local level. Take stock of your own skills and resources and put them to work. Recognize that in times of fear people tend to silo themselves, which often makes things worse. Know this and get ahead of it. We all need each other. After all, no one wishing to build a real future grows a garden of only one crop. l

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Story & photo by JOHNNY CARROL SAIN

A JOURNAL of our RURAL & NATURAL HERITAGE

Woodcraft THE BLUE JAY’S soft, bell-like call sounded like it was saying “look, look.”

So I did.

As my eyes scanned the tangle of honeysuckle, other communications — a faint, familiar scent carried on the breeze and quick footfalls on dew-softened leaves — told me to be patient and keep watching.

Something was coming. And based on this thread of information, I knew it wasn’t a deer; it wasn’t a squirrel. It was likely something canine.

Moments later, blinks of motion through the dense understory quickly condensed into the form of a handsome gray fox (all gray foxes are supremely handsome) weaving through the vines. The fox passed by less than 15 steps from my camouflaged form.

Back when we were hunter/gatherers, this primal premonition would have been just another moment in just another day. Centuries later, it would have been chalked up to mystical practices and communion with gods of the forest. Today, some might call it new-age or Zen. But really, it happened because I was paying attention. I was simply aware.

Woodcraft, knowing the ways of wild things and wild places, is nothing more than paying attention and those compounded experiences building a storehouse of knowledge. But you’ve got to go slow, put the phone down, empty your head of any agenda for the day, and use your evolved animal senses to their full powers to build that storehouse.

In case you’ve forgotten or didn’t know, you are, after all, an animal. Everything you need to experience nuanced natural wonder is already in your DNA. 36

ABOUT the RIVER VALLEY ~

SIGHT This should be an easy one, but it’s often the hardest. Just like the tired old cliche says, we can’t see the forest for the trees.

Breathtaking vistas are super cool, but there’s so much more than landscapes to look at. Our eyes were designed by evolutionary forces to catch stuff that’s slightly out of place.

Look “big” and look “small” at the same time. Don’t dismiss or overlook anything from cloud formations to that one blade of grass that seems to be moving in the overall stillness.

Horizontal lines in a vertical forest, splashes of color, tiny movements, all of these and more should grab your vision. And they will if you take the time to look.

FEBRUARY 2021

SOUND My first encounters with wild animals are almost always audible. It can be the soft daylight clucks of a hidden whippoor-will, the tiny chatter of hummingbirds battling over a trumpet vine blossom, or an elk’s brassy bugle echoing through the Ozark hills.

I love listening to the background noise of seasons. Winter woodlands are mostly mute with a building crescendo of birds (especially mornings) into spring. Then the insects take over in summer with katydids and cicadas buzzing and singing at near-deafening levels. It all subsides into the chirp of crickets as cool autumn breezes dislodge the leaves and then back to silence as the first frosts nip the forest.

Again, the key is to slow down and get rid of filters. Hear everything.

TOUCH The sense of touch is often overlooked as a part of outdoor experiences. The gentle, damp push of southerly breezes against your skin usually means warmer weather is on the way. Sharp, north winds mean clear skies and cooler, drier air will be moving in. And sometimes, in the dead of winter, the message seems conflicted and snow is a possibility.

Touching living things could be hazardous for your health — or their’s — depending on what you’re touching.

But thoughtful, tactile connections to tree bark, leaves, and even some accommodating creepy crawlies can be enlightening.

TASTE I won’t go into a list of wild edibles here, there’s just too much to cover, but my life would be emptier without the seasonal tang of wild blackberries or sometimes puckering astringency of persimmons. The taste of a cracked white oak acorn isn’t bad on a crisp October morning despite the bite of tannic acid. Pawpaws are ambrosia of the gods, and I haven’t tasted nearly enough of them.

Purchase a top-notch field guide to point you in the right directions for enjoying the raw flavors of native fruits and nuts. You’re not really experiencing the wild unless you’re tasting it now and then.

SCENT Our sense of smell is the most underutilized. A bobcat’s scent-marking smells unmistakably like cat. The sweet cervid scent of deer both with musk (in rut) and without has alerted me to the presence of many whitetails before I saw them. The vibrant green odors of a creek rich with fishy life always brings a grin. My nose has led to a hatful of muscadines more times than I can count. And in New Mexico a few summers back, I was treated to an odiferous orchestra of ponderosa pine (it smells like vanilla), wild mints, and Apache plume that defined the region for me even more than the bighorn sheep, the prehistoric petroglyphs, or the Rio Grande River.

Even different weather patterns have their own distinct smell.

Breathe deeply and sort through the smells one by one. Take note of the conditions and surroundings. You may not be able to identify every scent on its own, but with context and more experience, you can solve most of them.

There’s no mystery to honing woodcraft skills. In fact, the best way to do it is to not try so hard. Let your senses do their thing uninhibited and unfiltered by the clutter and cacophony of modern life.

Go back to an old state of mind, a “childlike” sense of wonder about the breeze in your hair or the sweet scent of honeysuckle, when all that mattered was what you saw, heard, smelled, and touched at this very moment. l

...continued from page 15 “In Spain, we eat exactly 12 grapes at the stroke of midnight. Back in the 1800s, my family had vineyards and came up with this tradition as a means of selling more grapes toward the end of the year. Today, Spaniards all over the country eat one grape for each of the first 12 bell strikes after midnight for a year of good fortune and prosperity.” - Maria Casaragi, Alicante, Spain “In Scotland, we have Hogmanay. On this day, we celebrate the first footing.

Traditionally, the first person who crosses through the threshold of your house after midnight on New Year’s Day should be a dark-haired male if you want to have good luck in the coming year. The man should bring gifts of coal, salt, shortbread, and whiskey, all of which further contribute to the idea of having good fortune.” - Laura Thompson, Moray, Scotland My family has all sorts of traditions, many probably stemming from old wives’ tales. But as I get older, I find them oddly comforting and strive to carry them on.

But after learning about all of these other New Year’s Day traditions, it makes me want to try all of them! Not entirely sure how I feel about the stuffed pigs feet, though, to be honest. We can’t ever have too much good fortune in a new year, and considering how 2020 was for most of us, I think we can all agree we need all the help we can get in 2021! l

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COMMUNITY LEADERS

...

Jason

WARNICK AGE: 41 OCCUPATION: Professor of psychology and

director, Office of Distinguished Scholarships HOMETOWN: Jonesboro, Arkansas YEARS IN THE 15

RIVER VALLEY:

FAMILY: Wife, Kyla Warnick, Ph.D. Sons,

Ian Warnick (13 years old) and Eli Warnick (7 years old)

1. What is your favorite book and why?

This will sound like I’m cheating at first, but I would have to say the 51 volume Harvard Classics book series. When I was a college freshman, I was at a flea market and saw this series for $50. I saw this series as a chance to educate myself. Over the course of about a year, I read every book. Some were great and some I would still struggle to understand. Finishing that series was an accomplishment that I am still proud of because I did it for myself and my personal development, not a grade or a degree. That series of books changed the way I see myself and the world.

2. Dog or cat? Why? Both dogs and cats are equally great! I have a golden retriever named Milo and a young kitten named Ollie. They are both part of our family and I couldn’t imagine our house without them.

3. What do you think is the most positive aspect of living in the River Valley?

Photo by LIZ CHRISMAN 38

ABOUT the RIVER VALLEY ~

FEBRUARY 2021

When I first moved here, I would have said the beauty of the region. There are so many places that just take your breath away. But over the last 15-plus years I’ve lived here, I would have to say that the people are what make this region a great place to live. Our community wants to help each other and

give back to their community. I have been involved in a lot of charity and service projects and each time I am amazed at the outpouring of support. So yes, this is a very beautiful place, but it is because of the people.

get the attention, but it’s the bands from the Midwest that speak to me. Case in point, my favorite band of all-time is The Replacements. Their singer, Paul Westerberg, is one of the greatest songwriters of our generation.

4. What’s something no one would ever guess about you?

6. What do you nerd out on?

As a professor, it surprises a lot people when I tell them how close I came to dropping out of college. I was lucky to have family support, good professors who mentored me, and students around me who were successful. These people changed the trajectory of my life, and I cannot possibly thank them enough for all they did for me.

5. What is your favorite music genre and artist? Why? I grew up around skateboarders and bmx riders and punk and alternative music was everywhere. I was told I would outgrow it, but I’m in my 40s and it hasn’t happened yet. I still go to shows and keep up with new bands. It keeps me young at heart. Los Angeles and New York bands

I consider myself a professional nerd so I could include a list of topics for this question. But my latest hobby is making guitar effects pedals. I spend a lot of my free time reading about electronics components and how they affect the sound of guitar signals. I have stacks of resistors, capacitors, integrated circuits and printed circuit boards in my workshop. I am slowly learning and having a lot of fun trying to figure everything out.

7. If you could change one thing about the River Valley, what would it be?

We need a Whole Foods (or something similar) in our region. It is the only thing

a large city has that I wish we had.

8. Where is the one location in the River Valley you would tell a first-time visitor that they must go?

If they want to stay around Russellville, I tell them to go to Long Pool. If they want a longer drive, I get them to go to Boxley Valley. The drive to either place is enough to make them want to move here.

9. Pizza, tacos, cheeseburger, or fried chicken? Any particular reason why?

I have been a vegan for over 10 years and a vegetarian for years before that.

The only food I miss eating is my mom’s homemade fried chicken. There are some delicious meat substitutes, but they haven’t come close to that fried chicken.

10. What is your favorite quote? Could be from an inspirational person, could be an original.

“Live to the point of tears.” Albert Camus. We’ve got one life, let’s make the most of it.

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ABOUT the RIVER VALLEY

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