ABOUT | November 2017

HARVEST

Reflecting the Character of the Arkansas River Valley NOVEMBER 2017

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Russellville High School Invites all veterans and their families to a

Veterans Day Celebration Friday, November 10th 8 a.m.

The Center for the Arts Guest Speaker Lt. Gen John R. Baker, USAF, Retired

For more information please contact: Mrs. Sarah Stobaugh at Russellville High School sarah.stobaugh@russellvilleschools.net (479) 968-3151

Open House Friday, November 10th 10am to 5:30pm & Saturday, November 11th 10am to 2pm

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NOVEMBER 2017 EDITION

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Pg8 ABOUT THIS MONTH’S COVER Paul Foshee’s permanently tannin-stained hands cup three different varieties of finished pecans. These are three of a handful of varieties grown and harvested at their family owned and operated pecan farm.

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ABOUT the RIVER VALLEY ~ NOVEMBER 2017

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8 Harvest brings everybody in

Paul and Caroline Foshee went from farming cattle to planting pecan trees on their Blackwell spread after the historic 1980 drought contributed to all of their hay catching fire.

14 Basic biology for the beginning chef 18 Teen writers — Writing is its own reward

Young writers all across the Pope County area came together, eager to tell their stories and unleash their creativity, as the Pope County Library Teen Writers program kicked off its second summer session in 2017 led by local author, Brandy Nacole.

28 Nitro Coffee 34 Football For All

Intramural flag football keeps that original spirit from the early days of football alive. It’s more casual, less time consuming, and anyone can play. As a result, it has exploded in popularity on college campuses.

42 Hanging out with my girls 44 Meditating on the Hunt 46 Straddling two worlds

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A PAGE FROM

The Editor’s Notebook

Wisdom comes from dirty hands

Opinions are like… elbows. Everyone has a couple. Is that how the saying goes?

It sure seems like it on social media where you can read lengthy pontification on anything you care to know about, and even things you didn’t want to know about.

And it’s often from someone who wouldn’t know their elbow from a hole in the ground when it comes to the subject they’re pontificating on. Mental health, race issues, media, all branches of science — everyone seems to be an expert nowadays. Even folks that flunked high school history will tell you how you need a history lesson.

With this new vehicle for projection, the most arrogant of opinions have somehow become confused with empirical fact through pure promotion. The near-perfect democracy of Facebook and Twitter has given a platform to everyone, and a large following often leads to delusional thinking from social media stars. Because, of course, if a lot of people are following me I’ve gotta be right, right?

Such is the mindset of the lead lemming.

What troubles me most about this is the irresponsibility — the gross irresponsibility — from those with a following, and the utter lack of wisdom on display.

Ironically, wisdom is what they claim to be peddling… uh, I mean sharing.

But wisdom doesn’t holler from the stage. It’s not branded. It’s not trying to sell you something. Wisdom whispers with a quiet dignity and humble words. Wisdom seeks truth not dogma. Wisdom is earned not self-appointed.

There was a time, not that long ago, when expertise was respected, when experience and intelligence as opposed to “likes” and “friends” was the formula for sagacity. There was a time when the only way you could know the mountain was to climb the mountain. And if you wanted to know how pecans were grown you asked the pecan farmer. In this issue, we asked the pecan farmer.

Paul and Caroline Foshee have been growing pecans since long before everyone had a profile picture. They’ve learned how to do it right through trial and error, lots of sweat and sore muscles, and lots of pecans. They carry quiet wisdom on their shoulders. And you know when they speak about fertilizer or trees or making a living in the river bottoms just off Highway 64 with the hope of an autumn harvest, they know what they’re talking about.

They’ve got the pecan-stained hands to prove it.

Johnny Carrol Sain, Editor johnny@aboutrvmag.com

Reflecting the Character of the Arkansas River Valley since 2006 A Publication of One14 Productions, Inc Vol. XII, Issue 10 – November 2017

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 CHRISTINE SAIN | advertising christine@aboutrvmag.com MIKE QUAIN | creative content producer mike@aboutrvmag.com MEREDITH MARTIN-MOATS | freelance meredith@aboutrvmag.com JILL MCSHEEHY | freelance jill@aboutrvmag.com SARAH CHENAULT | 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 is locally owned and published for distribution by direct mail and targeted delivery to those interested in the Arkansas River Valley.

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CALENDAR OF EVENTS: NOVEMBER 2017 November 3-4 — Mistletoe Market at the Boys & Girls Club of the Arkansas River Valley in Russellville from 11 a.m. - 7 p.m.

For more information contact 968-7819.

November 10 -- Case Studies in Genetic Genealogy. Meeting rooms of the cafeteria area in St. Mary’s Regional Medical Center. Historian and genetic genealogist David Travillion Bunton will present case studies, tips, and techniques for beginning/advanced genealogists on using DNA to unravel your genealogy and discover your family history. Sponsored by the Pope County Historical Society, the free session is from 7 to 8 p.m. with Q & A following.

November 11 — Red. Blue and You on Court Square in downtown Clarksville.

Chili cook-off, 4 miler, obstacle course, hero themed costume contest, face painting, cake walk/auction, demonstrations from fire department, Johnson County Sheriff’s Office and Army National Guard. Tailgating for the Arkansas vs LSU Game. Cups of chili may be purchased and veterans eat free with proof of ID. Awards and prizes will for the chili cook-off, costume contest & 4 miler. 50 percent of proceeds will be donated to three local nonprofit organizations. The remaining 50 percent will be divided between the fire department, law enforcement, chamber, and funding for next year’s event.

November 11 — Veterans Day Parade sponsored by Humphrey Funeral Service. Parade begins as 4 p.m. and it will start at Jonesboro Ave. and West Main St. If you have any questions or would like to enter a float into the parade, contact Jim Bob Humphrey at 968-4411.

November 11 — On a Winter’s Night Trans Siberian Orchestra 7 p.m. at The Center for the Arts. Reserved seating available: $35 orchestra, $30 mezzanine, $20 balcony. Tickets can be purchased at www.ac-me.org or at The Center Box Office 498-6600.

ABOUT...the River Valley Su

November 25 — Eagle Tour in Lake Dardanelle from 11 a.m. - noon. Admission is free and meet at the weigh-in pavilion.

Many other spectacular birds will be in the area for viewing including American

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26 27 28 29 30 1 2 *Unless otherwise indicated, all area codes are 479. To have your event included in the ABOUT Calendar of Events, email: editor@aboutrvmag.com or fax to (479) 219-5031. Deadline is the 15th of the month preceding publication.

November 14 — River Valley Arts Center presents Holiday Jubilee at the Holiday Inn Express from 6 - 8 p.m. Tickets are $50. For more information contact 9682452.

November 24-26 — 20th Annual Mountain Man Rendevous on Petit Jean Mountain.

Experience a primitive camp as well as some of the survival skills used by Arkansas pioneers. Watch a variety of demonstrations including muzzleloading rifles, tomahawk throwing, and more. Co-presented by the Early Arkansaw Reenactors Association. Admission is free. For more information contact (501)727-5441.

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white pelicans, ducks, and snow geese.

Please dress warmly as temperatures and winds are more severe on the lake.

In an effort to accommodate as many people as possible for our tours we will take reservations this year. Call the visitor center at 967-5516 to reserve your seat.

Boarding begins 15 minutes before the tour .In case of inclement weather, call one hour before tour time for possible cancellations.

December 1,2,3 — The Nutcracker presented by The Dance Foundation at The Center for the Arts in Russellville.

February 3, 2018 — Savor the Symphony fundraiser for The Russellville Symphony Guild.

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Story by KAREN RICKETTS | Photos by LIZ CHRISMAN

FOR ME, PECANS HAVE A STRONG CONNECTION WITH THE MEANING OF FAMILY. Perhaps it’s because pecans are ready for harvest around the time of year when families get together for the holidays. Pecans ofPaul and Caroline Foshee went from farming cattle to ten grace Thanksgiving dinner tables as the main planting pecan trees on their Blackwell spread after ingredient of pecan pies and other delectable the historic 1980 drought contributed to all of their hay catching fire. “I decided this is the end of this,” said Paul. dishes, or just a dish of autumn deliciousness all “I’m planting pecan trees and pine trees.” on their own. Some of the pecans you enjoy may In 1984 Paul and Caroline planted their first orchard. come from right here in the River Valley.

“I planted 30 acres of pine trees and 12 acres of pecan

trees,” Paul said. It was roughly 350 pecan trees on land that Caroline’s mother had left her. “That year we called everywhere trying to buy pecan trees from nurseries all over,” Caroline said. “Everywhere we called, people said they had a freeze and lost millions in trees. The very last one on the list was Tahlequah, Oklahoma. So we called them and found they did indeed have some.”

But Caroline was dubious about their prospects with the Tahlequah pecan trees.

“They looked like sticks. I said, ‘I don’t want to sound like doubting Thomas, but this just looks like a stick in the ground.’

We planted them and about half of them died and we had to plant more. After that Paul learned how to graft trees so we could replace the ones that died.”

With the help of family and friends, the Foshee Family Pecan Orchard has grown from a few hundred to a few thousand trees: 2,200 trees to be exact. “We had a lot of help getting them planted,” Caroline said. “Our son and two sons-in-law and their friends planted these with us. We used a machine that dug the hole and then we planted them by hand.”

“BOOT SCOOTIN’ BOOGIE” played in the background as Caroline and I drove down the dirt road leading to the orchard where Paul and several family members were preparing to harvest. Rice and soybean fields flanked us on either side with a gorgeous view of Petit Jean Mountain in the distance. The orchard itself looked like something out of a dream — rows upon rows of perfectly aligned and meticulously cared for pecan trees tucked away in bottomland only a short distance from the currents of the Arkansas River. >> 10

ABOUT the RIVER VALLEY ~ NOVEMBER 2017

NOVEMBER 2017 ~ ABOUT the RIVER VALLEY

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When we arrived at the orchard, Paul introduced his son Randy, sons-in-law David and Jerry, and his granddaughter’s husband Chris. Jerry and his wife also have a pecan store in Hot Springs.

The Foshees grow several types of pecan trees. David, Randy and Paul handed out samples of each to show me the differences. “The Kansa is our pollinator. It’s a lot harder, longer, with a different shape,” David said. The Pawnee are smaller, rounder in shape, while the Oconee is shorter than the Kansa. The Foshees also grow Mohawk, Stuart, and Kiowa varieties, and a couple of Caddo trees. “It’s similar to this size,” Paul said pointing to the Pawnee pecan. “But it’s pointed at both ends.”

While they may be harvesting pecans in the middle of October, some of the pecans are still green. “This is about as green as they get,” Paul said. He pulled back the green hull, broke open the shell and showed me the inside of one of the fresh-fallen pecans. It was starch white. “About the middle of August pecans go through what is called a water stage,” Randy said. “If you were to cut it open you can pour water out from where the pecan would be. Then it will go through a gel stage a couple of weeks later, and then you’re getting into the final nut stage like you just saw there. Eventually that’s how you get the nut that you eat.”

Getting a rich harvest of pecans means work begins in January. “It’s a cycle we start all over in the winter,” said David. “We will prune what needs to be pruned and then, as soon as they start 12

ABOUT the RIVER VALLEY ~ NOVEMBER 2017

budding out, we begin a spray, water, and mowing routine that goes all through the summer,” said David. “These trees probably get better treatment than house plants do.”

Randy added to the care regiment required for a good pecan harvest. “We really pay attention to the kind of nutrients that they need” Randy said. “They’re getting the right fertilizer balance, the leaves are sprayed with zinc to help them pick up the nutrients.

There is a lot of feeding irrigation that goes into it. It was fairly wet this summer, but we still ran irrigation. If you look at the trees, there’s a lot of iron in the water down here and you can see the rusty iron stains on the bottom of the trees.”

Spraying usually happens late at night or early in the morning when it’s not as hot. This so the leaves won’t blister in the sun.

“Pruning usually generates a pile of limbs that’s bigger than most houses. Randy added. “We have four chain saws running at one time and a couple of tractors.” This time of year, though, is all about harvesting the nuts. “This is the fun part, or at least you can call it that,” David said. “There are some 16-hour-days worth of fun.”

After all the equipment is greased and ready, shaking trees usually starts around 8 a.m. They fired up the tree shaker while I was there and it felt like a mini earthquake. As the contraption did its thing, nuts rained down like hail and bounced like rubber balls.

Once a row of trees have been shaken, a large blower attached to another tractor pushes the pecans to one side of the corridor. Then the harvester goes over the fallen pecans, picking them up with

rubber fingers. Finally, the nuts are dumped into a huge trailer and hauled back to the shop for cleaning.

The Foshees haven’t always had all of the equipment to make the job easier. Paul bought a tree shaker years ago, but the family used a big army parachute as a harvester back then. “We would have to drape it below the tree, spread it out, and then move the tractor up to the tree and shake the pecans down on the parachute,” said David. “Then roll it up into wash tubs, move it to a 16-foot trailer and then take it back to the shop where we would sort through them by hand. Every year he’s tried to add another piece of equipment to make it a little bit easier. It hasn’t always been easy.”

“I was younger then. It has to get easier the older I get,” Paul said laughing.

“You had to drag the parachute with the tractor and it would be so heavy, even with nothing on it,” David said. It would get wet if there was dew on the ground in the morning or if it rained, and sometimes you had to work when it was wet. You didn’t have an option to wait until dry weather. I’ve said a lot of times that dragging that parachute was about as tired as I’ve ever been. It will make your legs weary doing that.”

“That was a hated piece of equipment,” said Randy. “It would always get wet and would go from really light to pulling the wheels off the front of that tractor from trying to drag it.” >>

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“We had a parachute burning party when we got this machine that picks them off the ground,” David said.

Once the pecans are back to the shop they are emptied from the trailer into a piece of machinery that cleans and sorts the pecans.

An elevator scoops up the pecans in small trays that carries them upward to another portion of the machine that rolls the pecans, cleaning off the green hull, twigs, leaves and other earthy debris.

A metal chute sticking out of hole in the wall ejects the discarded debris outside. Then the pecans are rolled out onto a conveyor belt where the family picks the green and rotten pecans out of the crop.

“This takes a lot of work,” Caroline said. “We like to have three

to four people on each side when we are cleaning. If you don’t have many of the green hulls, it’s fine. But when we have a bunch we need more help.”

The cleaning leaves a temporary tattoo. Matching black stains on the palms of their hands identify pecan farmers and, in this case, their family help. “You can’t get it off,” said Caroline. “It has to wear off.” And apparently the tannins can penetrate even waterproof material. “We’ve been wearing rubber gloves, and the stain from the pecans goes through,” Paul added.

As the pecans are sorted, the conveyor belt sends the nuts back up an elevator where they’re dropped into large white bags. “They usually don’t weigh them until they are finished drying because the pecans can shrink a little while drying,” Caroline said.

These are called super sacks, and they’re filled to the brim with pecans. The sacks stand taller than five feet and have to be moved

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ABOUT the RIVER VALLEY ~ NOVEMBER 2017

with a forklift. Small, round, yellow fans blow in air from the bottom of the bag, drying the pecans. You can feel the air escaping from the top of the open bag. Once dry, Caroline said the bags can weigh up to 1,500 pounds. After the pecans dry, they’re moved to the store where they are sold either whole, cracked, or shelled.

“We have two crackers and a sheller in the store,” Caroline said.

“We thought the old crackers were fast, they would do 80 a minute. These newer ones, they will crack up to 500 pecans a minute.

We don’t usually run it that fast. We always try to inspect them as they are coming out.”

IN OCTOBER, customers are already calling to see if their favorite pecans are ready. “People are chomping at the bits to get them,” David said. “Our phone and email have been blow-

ing up with people asking when they are going to be ready.

And people are specific. They just only want that one and will wait on that one variety.”

People from coast to coast either order online or call for Foshee Pecans. “We had an order from Anchorage, Alaska, last night,” David said. “People have ordered from Wyoming, Georgia, New York, Washington, North and South Dakota, and Idaho — basically from all over.” The busiest time for the Foshee Family Pecan Orchard is two weeks before Thanksgiving. “That’s when everyone has pecans on their mind for Thanksgiving dinner,” David said. “You’ll have another rush before Christmas, too.”

The autumn season might entail long, hardworking days for the Foshee family, but it’s a time they can spend together. “Harvest brings everybody in,” Randy said. And seeing the fruit of their labor is not only rewarding, it’s also a tasty snack. l

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EVERY DAY LIFE

ABOUT...the River Valley

Basic biology for the beginning chef

Story by SARAH CHENAULT | Illustration by CLIFF THOMAS

“After a good dinner, one can forgive anybody, even one’s own relations.”

- OSCAR WILDE

W

hile Thanksgiving is a time to be gracious and thankful, it’s also a time to fellowship with friends and family. And for most American families that happens around the dinner table on the fourth Thursday of every November.

Thanksgiving recipes are often passed down through generations of women, with so many spices and ingredients being “secret.” Eventually, there comes a time when the proverbial turkey torch is passed down to another member in the family, when the previous cook no longer wants the responsibility. One year, I decided to host my own thanksgiving dinner with my friends the Wednesday before the official “Turkey Day.” I have a lot of friends who don’t have family living nearby or don’t have anywhere to go for the holiday feast, so I decided to invite them to my home.

I consulted with my mother on howtos and how-nots, and while she was able to give me a lot of good instructions, much of it was verbal advice that 16

ABOUT the RIVER VALLEY ~ NOVEMBER 2017

I promptly forgot. The morning of my impending feast, I was dashing around trying to find a recipe to cook the defrosted bird resting in the bottom of my refrigerator.

I Googled Thanksgiving turkey recipes.

“Julia Child... yes I’ll use this recipe!”

I said to myself. I read down the list of steps. “Whoa... way too complicated.” I moved on down the list.

“Paula Dean... oh my, that calls for a lot of butter...”

“Rachael Ray... that’s a lot of EVOO...”

I kept scrolling until I ran upon an article called “How To Cook Your First Turkey.” It was simple yet detailed. Perfect.

I preheated my oven, measured my broth and seasonings, and dressed the turkey. I was so proud of myself as I pushed the heavy pan into the oven.

An hour later I came back to check on my bird. My kitchen already smelled of sage and thyme and all sorts of savory goodness. I opened the oven door and pulled out the pan slightly. Everything was looking good! I started to slide the

rack back into place when I noticed something peculiar. There was now a thing, a thing which had not been there before, poking out of the hole in the bottom of turkey. I stared at it for a moment, then blushed, realizing it must be the turkey’s, um… private part.

“Gosh… you’d think they would remove that when they took the feathers and everything else off.” I mused. I closed the oven door and returned to my other tasks at hand.

When another hour had passed, I checked on the turkey again. As soon as I pulled on the oven rack and some of the broth sloshed around, that peculiar “thing” slid out of the hole a little further.

I gasped!

“There is no way a turkey can have… ” I jumped as my cell phone started vibrating and sounding off in my apron pocket.

It was my mom.

“Hi, mom.” I answered.

“Hi, honey, how’s the turkey coming along?” She asked.

Continued on page 41...

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ABOUT the RIVER VALLEY ~ NOVEMBER 2017

Teen Writers WRITING IS ITS OWN REWARD Story by TAYLOR BLEAKLEY | Photos by MIKE QUAIN

Young writers all across the Pope County area came together, eager to tell their stories and unleash their creativity, as the Pope County Library Teen Writers program kicked off its second summer session in 2017 led by local author, Brandy Nacole.

Originally from Dover, Brandy found her passion for writing at the young age of 7. Although she never dreamed that she could make a career doing what she loves, she is now preparing to release her tenth novel.

Five years into her published writing career, Brandy is determined to use her love of fantasy to help others, especially teens, who struggle to cope with the burdens of life by teaching them how to find solace in creative writing. “It’s been a crazy journey. It was kind of a vision for me,” Brandy said. “Teenage life can be so awkward. Sometimes you feel like you don’t fit in, sometimes you try to fit in too much, and you kind of become overwhelmed. You’ve got bullying, you’ve got politics, and you’ve got all kinds of things that can mess with your life.”

During her high school career Brandy struggled with an eating disorder that led to her being hospitalized, but she was able to let out her emotions through her writing and the characters she created. Her dream is to show local teens that writing can help them deal with life if it is something they are passionate about. “When I reached out to the library I asked if they had a teen writing group, and what could we do to make it possible,” Brandy said. “I told them my vision and how I just want to help kids learn how to write, how to get it out, and how to be there for one another because we can all relate to one another.” >>

NOVEMBER 2017 ~ ABOUT the RIVER VALLEY

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Regardless of how busy teenage life had become with school and the multitude of extracurricular activities that are now offered, Brandy knew that a judgment-free space for teens to express their emotions was still necessary. “I want to give them a place to come,” Brandy said. “I’m trying to teach them how to write. They want to learn about character depth, and I do that, but I also want them to realize that you have to write what you’re passionate about. I tell them all the time if you have something going on in your life, write about it. If you’re getting bullied at school and you don’t want to talk about it, write a character. Let what’s bothering you inside, out.

And that’s what I really try to incorporate. Tell the story that you feel needs to be known.”

Coming up on its third anniversary in September, Teen Writers Group has evolved from a simple dream to a reality with the support and resources offered by the Pope County Library. Brandy said the library has really done a lot to help bring this program forth. “The library really did help me put it together,” Brandy said. “If it hadn’t have been for them there’s no way that I would’ve been able to do this because they offered the location, they help advertise and they are very supportive.”

Elizabeth Lilley, adult and teen services programming clerk, works alongside Brandy to make sure the 20

ABOUT the RIVER VALLEY ~ NOVEMBER 2017

Teen Writer’s Group runs smoothly, and even fills if when Brandy can’t attend the meetings. “I make sure we have the keys and can get into the building. That’s probably my most important role because we can be a little loud sometimes so they probably don’t want us hanging out in the library,” Elizabeth said laughing.

Elizabeth said she thinks the program is a good way for teens

“I tell them all the time if you have something going on in your life, write about it. If you’re getting bullied at school and you don’t want to talk about it, write a character. Let what’s bothering you inside, out.

And that’s what I really try to incorporate. Tell the story that you feel needs to be known.” to see they are not alone and that they can be successful in their writing. “This is such a good outlet for them to be able to express their emotions,” Elizabeth said. “I know we’ve had people come in and share their poetry and a lot of it is really deep and really meaningful to them. I think it’s good that they have somewhere they can share that and be able to talk about their feelings.”

Elizabeth explained how the teens continue to grow since they’ve joined the program. Although, what they like and what they write about changes, she has noticed that they are beginning to understand how to think through a story and how to grab a reader’s attention. “It’s been a very positive environment and positive vibes going around,” Elizabeth said. “It really is a fun thing that they get to come in and share their ideas. Sometimes we just get to hang out and talk to people that know what it’s like to have a story inside them.”

The class is welcoming, the atmosphere relaxing and a bit silly. The goal is for the program to be teen led so it doesn’t feel like another day at school. Elizabeth said that they want to be a place where the teens can share what they write and feel comfortable doing it.

The teaching structure is flexible and the program offers an open space for teens to work out their emotions, collaborate with each other and receive constructive criticism. >>

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Elizabeth noted the changes that she has seen among some of the student writers, and she admired how the teens have grown in skill and style in their writing.

“We also do more technical writing with the grammar, and the editing, and the stuff that will make it easier when they are going back to edit their first draft,” Elizabeth said. “It’s also showing them how to write a first draft and showing them it doesn’t have to be perfect. You can fix it later. just get those ideas out and then worry about all of the details.”

Apart from having the expertise of a published author, the program offers a variety of resources to help the teens develop their skills and harness their creativity with activity based exercises and online sources that promote networking, provide feedback, and offer tips from other authors. “I know we’ve had some of them participate in NaNoWriMo, the National Novel Writing Month in November,” Elizabeth said. “We also try to do a lot of games to involve writing and storytelling. Sometimes we’ll bring in something called super fight which doesn’t really sound much like a writing game, but it’s about understanding the character you’ve put together.

Elizabeth continually searches for different creative writing op-

portunities and contests that are free for the teens to enter in hopes for them to get recognized or published. “I try to look online and try to find writing based scholarships, essay contests or anything like that,” Elizabeth said. “Something they can do to try and get published or earn some money for college or just earn some money in general. If they want to go to college and get a degree in English or creative writing, we want to help them get there and make that more accessible for them.”

The program also offers a book club meeting on the last Tuesday of the month to see what each teen is reading as opposed to spe-

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ABOUT the RIVER VALLEY ~ NOVEMBER 2017

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cifically assigning books. Then the group discusses why each book was or was not a good read, what made it that way, and how they can learn from it as writers.

Elizabeth said that she coaches the students to read if they aren’t writing and to write if they aren’t reading because the two activities go hand in hand.

Brandy instructs the students to just sit down, follow their heart and to not worry about it being right the first time. She said that she encourages the teen writers to trust their instincts and to know that she is always available to help even when the teens are writing outside of the program. “It’s very rewarding for me to see them grow and to see their writing come out. It’s also flattering, to be honest, when they come to me for advice,” Brandy said. “I’ve met some of them before class to work with them, and they take my opinions very seriously and that’s what matters to me. I want them to know that I am dedicated to them 100 percent.

I give them my contact information that way they can email me, text me, whatever.”

Brandy said that she hopes to see the Teen Writers Group grow in size, but she worries about not being able to reach each individual on a personal level. She said she wants to make sure that she is there for every eager writer that comes her way, and will offer more classes if necessary. In the meantime, the class will continue to laugh, joke and get carried away with their stories.

More information can be found on Facebook at PCLS Teen Writers Group or by calling 968-4368. l

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COMMUNITY PAGES

ABOUT...the River Valley

Gifts of Love

2017 marks the ninth year for the Crow Mountain Extension Homemakers Club to collect toys and handmade items for Arkansas Children’s Hospital Festival of Stars donation drive on December 15.

Through their Gifts of Love program, Crow Mountain EHC also gives to Russellville Nursing & Rehab Center and the Atkins Nursing & Rehab Center The club is small, consisting of president Ida Jones, vice president/project chairman Jane Moody, and secretary/ treasurer Modean Bowman, but the giving is huge. Last year more than 1,000 gifts were donated.

Donations of materials (thread, stuffing, etc.), toys money, and time are all appreciated year round. Jane Moody says that some gifts are given monthly, but December is the biggest season. “There never was a person who did anything worth doing that did not receive more than they gave,” says Jane. “I would like to give my thanks and appreciation to all who have helped in any way by giving to the Crow Mountain EHC. Thanks to my husband Bill for his help in gathering supplies and delivering Gifts of Love.”

For more information about how you can donate, please contact Jane Moody at 479-970-8210.

CHILDREN’S BENEFIT BALL 2018

The Junior Auxiliary of Russellville would like to invite you to escape for a night of fun and glamour to support the children and families of the River Valley.

The 2018 Children’s Benefit Ball will be held on February 24th at the L.V. Williamson Boys and Girls Club in Russellville. The theme for the Children’s Benefit Ball is “Reliving Old Hollywood.” The evening will begin at 6:00 p.m. with hors d’oeuvres and a seated dinner to follow.

There will be live music, dancing, and both a silent and live auction for all to enjoy. We hope you join us for an elegant evening as we raise money for those so

deserving of a bright future.

The culmination of this night’s success and efforts will go towards the many projects and grants JA provides for Russellville. As a National Non-Profit Organization Junior Auxiliary of Russellville is one of 97 chapters in the national association and the members provide more than 3,000 volunteer hours annually. Some of the projects include: “Lunch Buddies” in which JA members provide support to local elementary children, and “Milk and Cookies” which brings many children together in celebration of the Holiday season, and “Teacher Assisted Grant Program” (TAG) where JA supports local teachers in the

Nutcracker

The

Friday, December 1st ~ 7:00pm Saturday, December 2nd ~ 7:00pm Sunday, December 3rd ~ 2:00pm

Tickets available at First Security Bank at 2504 W. Main St., Russellville, or online at eventbrite.com 24

ABOUT the RIVER VALLEY ~ NOVEMBER 2017

2018 Children’s Benefit Ball Chairs (Left to right): Samantha Huggins Assistant Treasurer, Jennifer McCoy Finance Chair, Amanda Miller Friends and Tickets Chair, Julie Paladino Finance Chair, Bethany Swindell Hospitality Chair, Sarah Neihouse President, Cassity Hogins Live Auction Chair, Leigh Ann Veach Food Chair. Photography by Ashley Bryan Photography

Russellville School District to fund projects in their classrooms.

In the heart of every member is the passion and desire to be active and constructive community participants, and to render charitable services beneficial to the general public with particular emphasis on children, and that is our motto and objective in everything we do.

This event, like no other, brings individuals, businesses, and former JA members in the Russellville community together for one cause. The difference this night makes will change lives. We hope to see you there. For more information please contact Kristen Foster, Public Relations Chair, jaofrussellvillepr@gmail.com.

GREEN & GOLD CUPBOARD OPEN, READY TO SERVE ATU FAMILY

Members of the Arkansas Tech University community in need can now look to their fellow members of the Tech family for assistance.

A cooperative project between registered student organization Because We Can, Tyson Foods and ATU has yielded the creation of the Green and Gold Cupboard. Because We Can hosted a ribbon cutting ceremony on Friday, Sept. 29, and the facility formally opened on Monday, Oct. 2.

The food pantry for ATU students and employees will provide a confidential resource for individuals facing food insecurity, which is defined as lacking reliable access to a sufficient quantity of affordable, nutritious food. >>

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Green and Gold Cupboard will be open Mondays, Wednesdays and Fridays from 3-6 p.m. during the fall 2017 semester. Any individual with a need and a valid ATU identification card can visit the pantry at 1019 N. Arkansas Ave. to receive food and personal hygiene items.

“Every student, faculty and staff member who came together to help make this happen…I think we’ve all felt an abundant amount of joy from it,” said ATU senior and Because We Can member Marlie Ball of Gravette. “Being able to help our community and to make not only Russellville a better place, but the Tech community a better place…we want it to feel like a real family. I feel like we have done so much good, and to have been involved with this from the time it started until now is the best feeling ever. You get a feeling of pride.”

Tyson presented ATU with a $67,760.46 grant to begin work on a fully-equipped food pantry in 2016. ATU is making the space for the cupboard available, and Because We Can is organizing efforts to stock, maintain and staff the Green and Gold Cupboard.

During summer 2017, members of the ATU community donated 2,492 pounds of food and more than $1,000 in cash to help provide the initial inventory of items at the cupboard.

ATU junior and Because We Can member Sydney Stone of Clarksville believes the opportunity to assist with the cupboard is preparing her for her future.

“I plan to go to graduate school, so I know this is really going to help with that pursuit,” said Stone. “Because We Can helps develop student leaders, and student leaders get good jobs. I think it’s definitely 26

ABOUT the RIVER VALLEY ~ NOVEMBER 2017

professional development as well as being the feel-good organization we are.”

Additional contributions that have made the opening of the Green and Gold Cupboard possible include volunteer efforts by faculty, staff and students to clean, assemble shelving, paint and otherwise prepare the facility.

Volunteers, food donations and cash donations will remain welcome on an ongoing basis. Future drives will be announced on

Because We Can social media platforms.

Dr. James Stobaugh, co-advisor for Because We Can along with fellow ATU Department of Behavioral Sciences faculty member Dr. Sean Huss, said that the opening of the cupboard is just one step in a multifaceted effort to identify and address the root causes of food insecurity.

“We know there’s a need there and we’re trying to meet the need, but we want to start doing some research assessing the need,” said Stobaugh. “We’re getting some students involved in a research project to measure the need in our community as it relates to food insecurity and college students. We’ve all had students we’ve known over the years who tell us they’re living in their cars for whatever reason, so we know it’s an unseen situation and we’re going to try to quantify that so we can develop solutions to meet those problems.”

For more information about the Green and Gold Cupboard, send e-mail to jstobaugh3@atu.edu. Those wishing to make requests for assistance or seek more information may send e-mail to ggc@atu.edu.

Happy Thanksgiving to you and your family!

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ATU DEPARTMENT OF PUBLIC SAFETY NAMED TOP 25 IN THE NATION

The Arkansas Tech University Department of Public Safety has garnered national recognition for its service to the ATU community.

The National Campus Safety Summit has selected the ATU Department of Public Safety as one of its 2017 top 25 campus safety departments in the United States. Arkansas Tech is the only institution in Arkansas to earn the distinction this year.

“ATU Department of Public Safety is intentional in their pursuit to develop relationships with our students, faculty and staff,” said Dr. Keegan Nichols, vice president for student services at Arkansas Tech. “They understand that safety is about physical safety, but also about helping create a safe learning environment for all to visit and learn. I am so proud they are being recognized as one of the top 25 university departments making a difference in student safety.”

According to the National Campus Safety Summit, the departments included in the top 25 are “recognized for having increased the safety and security of their campus community in 2017.”

Joshua McMillian serves as chief of the ATU Department of Public Safety.

“There are numerous examples of how ATU Department of Public Safety goes above the role of providing a secure campus,” said Nichols. “They take it a step further to create an environment where it is not only safe to learn, but truly caring about making sure that every student counts. One example of this is how one of our officers saw an upset student sitting in his car. He approached the student to make sure he was okay. The student was having a rough day, so the officer took time to ride around with the student, which completely turned that student’s day around. The ATU public safety team understands how to make a difference in every student’s life.”

The departments included on the National Campus Safety Summit top 25 list will be honored during an award luncheon at the organization’s national conference Feb. 20-22, 2018. l

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NOVEMBER 2017 ~ ABOUT the RIVER VALLEY

27

VALLEY VITTLES

ABOUT...the River Valley

Nitro Coffee

Photos by LIZ CHRISMAN | Story by JOHNNY CARROL SAIN

MIDTOWN COFFEE | 407 N Arkansas Ave, Russellville

When I was a kid, coffee was a blue-collar beverage for adults, and it was served one way — black. Dad, Granny, Poppy, uncles and aunts, they all drank the bitter stuff straight and preferred it quarter-floating strong. If they could see the bottom of the mug at any time before the mug was empty, it was a weak cup. Discussions about coffee options tilted back and forth between Maxwell House and Folger’s. Decaffeinated brown liquid was not coffee.

My, my how the times have changed.

Coffee is now the drink of choice for it seems like everyone, and the spectrum of options seems to grow daily. There’s various types of coffee beverages and seemingly infinite numbers of flavoring options. You can get fruit flavored coffee.

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You can even get iced coffee. What would my grandparents think about iced coffee?

And now you can get nitrogen infused coffee. Who thinks this stuff up?

Whoever it was, bless their hearts, because unlikely as it sounds they hit a winner. It’s a totally unique coffee experience, and you can find it at Midtown Coffee in Russellville’s City Mall.

Tiny nitrogen bubbles change the consistency and taste of coffee in a weirdly pleasing way. It’s a foamy, unexpectedly smooth velvety texture that seems to soften the brooding bite of coffee that’s dark as a sinner’s heart. It’s highly caffeinated. It’s a coffee experience you’ve never encountered before. And in homage to coffee from back in the day, it’s best served black. l

ABOUT the RIVER VALLEY ~ NOVEMBER 2017

NOVEMBER 2017 ~ ABOUT the RIVER VALLEY

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COUNTERTOP CREATIONS

ABOUT...the River Valley MAPLE BACON BAKED BRIE 8 slices bacon, chopped 1/4 c maple syrup 1 sheet puff pastry, defrosted 1 wheel Brie Egg wash, for pastry 2 T pecans Bread, for serving Preheat oven to 400º. In a small skillet over medium heat, cook bacon until crispy, 8 minutes. Drain fat. Add maple syrup to skillet and stir until combined.

On a parchment-lined baking sheet, roll out puff pastry.

Place brie on top and top with all but 1 or 2 tablespoons of maple-bacon mixture. Fold up each corner of puff pastry, brushing each with corner with egg wash.

Top with pecans and remaining maple-bacon mixture.

Bake until puff pastry is golden (cover with foil if too dark).

Serve immediately with bread.

Recipe courtesy of delish.com

Something to whet the appetite Story by LYDIA ZIMMERMAN, Food Editor

A

ppetizer is defined as food or drink meant to stimulate the appetite. It’s usually served before a meal or as the first course. It’s a warmup for the main event.

Every Thanksgiving, millions of Americans will be stimulating their appetite for the big meal on various sweet, salty or tangy concoctions. We do, too. We always look forward to going to my in-law’s home and enjoying familiar pre-dinner appetizers that are tradition this time each year.

For this month’s recipes, I’ve found appetizers — some sweet, some salty and some tangy — that might become a new holiday tradition as your go to “appetite whetter.” All of these appetizers are Thanksgiving/fall themed with recipes containing pumpkin, cranberry, sweet potatoes, pecan or apple cider.

As always, enjoy!

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ABOUT the RIVER VALLEY ~ NOVEMBER 2017

PUMPKIN CHEESE CREAM TRUFFLES 2 1/2 c white chocolate chunks 1/3 c gingersnap cookie crumbs, plus more for garnish 1/4 c canned pumpkin puree 1/4 c graham cracker crumbs, plus more for garnish 1 T confectioners’ sugar 1/2 tsp orange zest 1/8 tsp ground cinnamon pinch of fine sea salt 2 oz cream cheese, softened Melt 1/2 c of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Recipe courtesy of wholefoodsmarket.com

SWEET POTATO CASSEROLE BITES 2 Medium Sweet Potatoes 5-6 Large Marshmallows 15-20 Pecan Halves Olive Oil/Non-Stick Preheat oven to 400°. Peel sweet potatoes and slice 1/4-1/2 inch thick. Slice each marshmallow into 3 pieces. (It is easier if you use a serrated knife and chill marshmallows in refrigerator before slicing.)

Lightly drizzle sweet potato slices with olive oil and toss to coat evenly. Transfer sweet potato slices to foil lined baking sheet that has been sprayed with non-stick.

Bake for 10 minutes. Flip slices and bake 10 more minutes. Top sweet potatoes with marshmallow slices and broil on high for 30-60 seconds or until lightly browned.

Remove from oven and immediately top with pecan halves. Serve.

Recipe courtesy of wonkywonderful.com

GOAT CHEESE CRANBERRY KISSES Puff Pastry, thawed in fridge overnight Goat Cheese, Chévre (or Brie) Cranberry Sauce Preheat oven to 375º F. Spray the cups of a mini muffin pan with cooking spray.

Roll puff pastry according to package directions. Cut pastry into square large enough to fill a mini muffin cup. Scoop about 1 tsp of cheese into each pastry lined cup and top with a dollop of cranberry sauce.

Place muffin tin into the oven and bake about 18 minutes, rotating at about 10 minutes and checking again at about 15 minutes. Bake until puffs are lightly browned and sauce is “melty”. Remove from oven and remove puffs from the muffin tin onto a serving plate. Serve immediately, and enjoy!

Recipe courtesy of kimlivlife.com PEAR-PECAN CHEESE BALL 8 oz reduced-fat cream cheese, softened (may substitute 4 oz of cream cheese with 4 oz goat cheese to add more flavor) 1 medium firm ripe pear, finely chopped 1 scallion, white and green separated, finely chopped 1/2 tsp salt 1/4 tsp ground pepper 1/3 c finely chopped toasted pecans Stir cream cheese, Cheddar, pear, scallion white, salt and pepper together in a medium bowl.

Coat a large piece of plastic wrap with

cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.

Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 2 days.

Recipe courtesy of eatingwell.com GINGERED CRAN-ORANGE SALSA OVER CREAM CHEESE 1 package (8 oz) cream cheese, softened 1-1/2 c fresh cranberries, rinsed & patted dry 1 c fresh cilantro leaves 6 T sugar 1-1/2 tsp chopped seeded jalapeno pepper 3/4 tsp minced fresh ginger root 1/4 c chopped pecans 3 T thinly sliced green onions, divided 1 T orange juice Assorted crackers or baked pita chips Place cream cheese on a rimmed serving plate. In a food processor, combine the cranberries, cilantro, sugar, jalapeno and ginger; cover and pulse until finely chopped. Stir in the pecans, 2 tablespoons green onions and orange juice. Spoon over cream cheese; sprinkle with remaining green onion. Serve with crackers. Yield: 8 servings.

Recipe courtesy of Appetizers for Every Occasion 2012 >>

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BENNE-MAPLE ROASTED PECANS 1/4 c butter 4 c pecan halves, toasted 1/4 c firmly packed brown sugar 1/4 c maple syrup 1 T soy sauce 3/4 tsp kosher salt 1/8 tsp ground red pepper 1 T sesame oil 2 T sesame seeds, toasted PRETTY PUMPKIN WONTONS 1 can (15 oz) solid-pack pumpkin 1 c ricotta cheese 1 tsp salt 40 wonton wrappers Oil for deep-fat frying DIP: 1 c confectioners’ sugar 1/2 c sour cream 1/2 c apricot preserves 1 tsp ground cinnamon In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels.

Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons. Yield: 40 wontons (1-1/2 c dip).

Recipe courtesy of tasteofhome.com

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Melt butter in a saucepan over medium-high heat; stir in pecans and next 5 ingredients. Cook, stirring constantly, 5 minutes or until syrupy coating on nuts almost evaporates. Stir in sesame oil; remove from heat. Spread pecans in a parchment paper-lined jelly-roll pan; sprinkle with sesame seeds. Cool completely.

Make these a few days ahead, and chill in an airtight container.

Recipe courtesy of Southern Living magazine/December 2014 GRAHAM BREAK-AWAYS 12 graham crackers, broken in half (24 squares) 1/2 c butter or margarine 3/4 c packed brown sugar 1-1/2 pkg. (4 oz. each) BAKER’S SemiSweet Chocolate (6 oz.), chopped 1/2 c finely chopped PLANTERS Pecans Heat oven to 350°F. Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.

Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min.

Cook in

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ABOUT the RIVER VALLEY ~ NOVEMBER 2017

407 N. Arkansas Ave, City Mall • (479) 280-1933

or until butter is completely melted and mixture is well blended, stirring frequently.

Pour over grahams; immediately spread to completely cover grahams.

Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

Recipe courtesy of kraftrecipes.com PUMPIN PIE DIPPERS 1/2 c pumpkin purée 1/4 c sugar 1 tsp pumpkin pie spice 2 store-bought pie crusts (such as Pillsbury) Egg wash, for dough 2 T cinnamon sugar Caramel, warmed in microwaved, for dipping Preheat oven to 425º. Make pumpkin pie mixture: In a medium bowl, mix together pumpkin purée, sugar, and pumpkin pie spice.

On a floured work surface, roll out one pie crust. Spread pumpkin mixture all over, leaving 1/4” border. Top with second pie crust and brush all over with egg wash.

Sprinkle with cinnamon sugar.

Using a pizza or pastry cutter, slice into fries. Transfer to a parchment-lined baking sheet and bake until golden, 15 minutes.

Serve with warm caramel for dipping.

Recipe courtesy of delish.com

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is still clumpy). Drizzle over pretzles and allow to harden for 5 minutes. ENJOY! Recipe courtesy of realhousemoms.com

CINNAMON PUMPKIN PRETZELS 2 c twist pretzels 1/4 c sugar 1 T ground cinnamon 1 T oil 2 oz white chocolate Candiquik (almond bark) 1/4 tsp pumpkin spice flavoring 1/2 tsp pumpkin puree Add pretzels to a bowl and set aside. In a small bowl mix together sugar, cinnamon and oil. Pour over pretzels and mix well together until completely coated.

Pour onto a cookie sheet lined with parchment paper and allow to dry. In microwavable bowl microwave Candiquik for 30 seconds. Mix in pumpkin spice flavoring and pumpkin puree (this will be clumpy) Microwave for 5 seconds and mix until smooth. (microwave another 5 seconds if it

MULLED CIDER SHRUB 2 c sugar 4 cinnamon sticks 1 vanilla bean, split and scraped 2 T whole cloves 2 T whole allspice 1 large black cardamom pod, slightly crushed 1 qt apple cider 1 1/2 c apple cider vinegar 2 in nub fresh ginger, sliced thin 2 apples, quartered and sliced thin (I use sweeter varieties like Fuji or Golden Delicious) Peel of 1/2 orange Peel of 1/2 lemon In a large pot, combine sugar, cinnamon, vanilla bean, cloves, allspice, and cardamom. Place over high heat. Once the sugar begins to melt and caramelize slightly in places, stir occasionally to ensure somewhat even caramelization and some toasting of spices. Once sugar is all melted and caramel is almost the color of maple syrup, remove from heat and carefully add cider, then vinegar, ginger, apple and citrus peels.

Return pot to heat, bringing to a gentle simmer over medium heat. Stir occasionally. Once all sugar has melted back down, remove from heat and allow to cool to room temperature before pressing through a fine mesh strainer. Keep chilled, shaking gently before using as shrubs tend to separate a little in storage.

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Keeps for at least a month.

Special equipment needed: stock pot and a fine mesh strainer.

Recipe courtesy of seriouseats.com

ORANGE-CRANBERRY HOLIDAY PARTY PUNCH 1 (64 oz) jug cran-apple juice 1 (12 oz) can frozen cranberry juice concentrate - NO Additional water added 3 c orange juice Juice of 1 lime (or 2 T) 2 ltr ginger ale ice fruit for garnish - cranberries, apples, oranges, limes In a large pitcher mix together cran-apple juice, frozen cranberry concentrate, orange juice and lime juice. This is the punch base.

Chill the base until ready to serve. Just before serving, add ice to punch bowl or drink dispenser.

Add punch base and then add ginger ale.

Add any garnishes to punch you like.

Turn this punch into an adults only drink with 1 cup vodka, silver rum, or coconut rum.

Recipe courtesy of realhousemoms.com

When we count our blessings, we count you.

Happy Thanksgiving!

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NOVEMBER 2017 ~ ABOUT the RIVER VALLEY

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No pads. No pain. Jus 34

ABOUT the RIVER VALLEY ~ NOVEMBER 2017

st fun.

Story by MIKE QUAIN | Photos by LIZ CHRISMAN

ON NOVEMBER 6, 1869 THE FIRST AMERICAN FOOTBALL GAME WAS PLAYED BETWEEN RUTGERS AND PRINCETON UNIVERSITY STUDENTS IN NEW BRUNSWICK, NEW JERSEY. On that fall day in New England, 50 college students lined up for a game that would kick off what would be the most popular viewed sport in the country. Those early games were played with two teams of 25 players and a round ball that couldn’t be picked up or carried. Football started out as a game very similar to soccer with the addition of rugby elements. Over the years, carrying the ball was legalized and teams were limited to just 11 players. By the time 1880 rolled around, the snap was introduced and we had something that looked very similar to modern American Football.

Since that time, American football has become the most popular sport in the country with leagues ranging from pee-wee on up to the professional National Football League. It’s now an American tradition, and especially here in the South. While those Rutgers and Princeton students would surely be proud to see how popular their game has become, many college students are now unable to play. College football has become serious business with daily practices and strict fitness requirements. Between classes, jobs, and other responsibilities, the average football-loving college student just doesn’t have the time for this level of dedication. Adding to that, you’ll rarely get minutes even on the practice squad unless you’re one of the most talented. Traditional college football is out of reach for many.

But intramural flag football keeps that original spirit from the early days of football alive. It’s more casual, less time consuming, and anyone can play. As a result, it has exploded in popularity on college campuses.

NOVEMBER 2017 ~ ABOUT the RIVER VALLEY

35

Jafett Puga t’s the perfect sport for students like Jafett Puga, an Arkansas Tech computer science major, who has a heavy class load and just wants to have fun with friends. The season is short and matches happen after class, just across the street from Feltner’s Whatta-Burger.

Jafett was with friends one day and when he noticed people playing flag football at the intramural fields. They decided to

I

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ABOUT the RIVER VALLEY ~ NOVEMBER 2017

Lauren Bryan watch, but were soon drafted onto a team that was short on players. He quickly fell in love with the sport. Practices are few and the games are casual fun between friends, not rival campuses. He says it fit into his schedule perfectly and was a great way to relieve the stress of his studies.

Jafett’s team “The Last Kings” didn’t make it far in the playoffs, but not for lack of trying. “We always started strong, but by the time the second 20-minute half came around we were tired and didn’t have substitutions.” Still, he says, “It was a lot of fun, and I’m going to try to start my own team next year.”

Compared to traditional tackle American football, flag football’s most obvious difference is the lack of contact. Kerry Shannon, head of Arkansas Tech Campus Recreation, explains that the play is finished when the ball carrier's flag is taken. The flag is worn on a belt and offensive players are not allowed to guard their flag with their hands. In addition, physical blocking by the defenders is not allowed. This makes the sport more agility based than tackle football. Players learn to dodge and twist away from defenders, and quickness is a big advantage. Furthermore, the field is only 80 yards from goal line to goal line and the first downs are 20 yards instead of 10 yards. The resulting game is much safer and easier to play than tackle football while still being competitive.

Flag football rules let players experiment with lots of strategies that you wouldn’t normally see in tackle football. Jafett’s job as a defender was to rush the quarterback almost every play. His team’s strategy gave the other team’s quarterback little time to think and resulted in some great plays. Since players can’t block with their hands, speed becomes an important asset.

Arkansas Tech has a thriving intramural flag football program with nine women’s teams and 29 men’s teams. The program dates back to 1966, when it was organized by Coach Dobson, and has been a great success. Flag football season lasts four weeks between September and October, followed by a three day tournament to determine the champion. The regular season is a standard round-robin competition where each team plays each other team in turn.

The top six women’s teams and top 16 men’s teams are then chosen to play in a three-day tournament to determine the champions. These playoffs are where the real action happens. These top teams battle it out for bragging rights and a chance to play the final game in ATU’s football stadium in front of a crowd of fans. In addition, the winning men’s and women’s teams are both offered a free entry into the regional flag football competition of their choice.

“When I was a student, flag football was always a great place for me to meet people and make friends. Now that I’m a graduate assistant, it’s still fun to see students getting involved.”

NOVEMBER 2017 ~ ABOUT the RIVER VALLEY

37

Lauren Bryan is the graduate assistant overseeing intramural sports. She is also a member of this year’s championship team, the Show Stoppers. She started her flag football experience much like Jafett. “When I was a freshman, I didn’t know a lot of people, but I’d go out and watch some games. I didn’t know enough people to start my own team, but during my sophomore year a girl asked me if I wanted to play with them. According to her, “You’ll have people out there who will come to class and say ‘Hey, do you want to play on my team?’”

Many players start their flag football career in a similar way. Some are ex-high school football players who love the sport

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ABOUT the RIVER VALLEY ~ NOVEMBER 2017

but couldn’t commit to a full season playing with the Wonderboys. Others just like playing sports with their friends, meeting people, and working off energy.

Most Arkansas Tech students are eligible to play. The exceptions are varsity athletes and students enrolled in less than half of their full time class requirement. In addition, former varsity players are limited to two athletes per team. School faculty and staff are also eligible to play, provided they work more than twenty hours per week on campus. Teams must also meet a minimum sportsmanship rating. This rating is affected by personal fouls and unsportsmanlike conduct penalties.

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Practice regimens vary by team. The Show Stoppers and The Last Kings had relatively few practices compared to some of the other teams. “Most of us have jobs, and we keep it very casual” Lauren says.

Other teams take things a little more seriously with regular practices and scrimmages.

Despite their lax practice schedule, the Show Stoppers are a force in the women’s flag football league winning the 2014, 2015, and 2017 championships.

Lauren says they started as a team years before she attended Tech. The girls were originally friends who played many different sports together including soccer and basketball. She’s one of the older members of the team now, but the name and spirit of her team is still being carried on into the future.

“When I was a student, flag football was always a great place for me to meet people and make friends.

Now that I’m a graduate assistant, it’s still fun to see students getting involved,” says Lauren. Now, she and her team of student workers run the leagues. “There’s a lot to set up and do to make sure everything runs properly,” she says, “You’ve got to get it set up online, and that the teams have enough players. We paint and maintain the fields, train officials, and make sure students meet eligibility requirements.”

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It’s a lot of work, but it’s all worth it in the end, according to Lauren. She says that her favorite part is that it’s just a fun, relaxed place to see your friends and sometimes win. Kerry sums it up in a few words: “It’s a great place to meet new people, make new friends, keep active and healthy, and be competitive.” l

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COMMUNITY COMMERCE

Orr Auto Mall

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ABOUT...the River Valley

Story by MEREDITH MARTIN-MOATS | Photo by JOHNNY SAIN

rr Automotive opened their first lot in 1927. Now they fun buying a car. People tell us their guts hurt from laughing and have more than 30 locations in Arkansas, Texas, Louijoking the whole time they’re here,” he laughs. siana, and Oklahoma. This huge selection is a large part The Russellville location is known for 150 foot flagpole hoisting of what makes Orr Auto Mall in Russellville such a popular spot. a 40 by 80 foot American flag, says Parker, and “ it’s the largest “You have up to 500-plus vehicles to choose from,” says manager flag flown in the state of Arkansas.” It’s dedicated to the memory James Parker. Sitting underneath a huge American flag, their Rusof Robert, Wes and Julie Harris, and Phillip Cowger, victims of an sellville business boasts both new and preowned selections, and is airplane crash in Pope County on October 29, 2015. Robert, Wes, located at 3115 East Main Street. and Julie were the sons and daughter of John Harris, founder of Whether you go into the Russellville location Valley Motors, who sold the dealership to Orr. The or choose to browse online, potential customHarris siblings played a central role in growing the Orr Auto Mall ers have access to inventory on all of Orr’s 32 business in the River Valley. Phillip Cowger was a (479) 967-5575 lots across the region. They sell everything from well-respected pilot with over 10,000 hours logged.

3115 E. Main Street Chrysler to Hyundai. You can browse the lot on In addition to Orr’s huge new selection, they Russellville, AR 72802 site or sit down at one of their desks in-store and also have over 1,300 pre-owned vehicles in their look through the online selection to choose your inventory and every vehicle can be to delivered to next vehicle, which can then be delivered to RusRussellville. All their vehicles are certified with a sellville. “Whether it’s a new Chevy or a new Volkswagen, we lifetime warranty, which means customers can feel safe buying have a lot that has it,” says Parker. “You can sit at one desk and something preowned. “We won’t sell anything that won’t make see everything that’s been made.” our lifetime warranty,” says Parker.

Some customers choose to do all their shopping online, a unique Orr automotive is known for their investment in the community. benefit of the Orr experience says Parker. He tells the story of one “We support downtown concerts, ball teams, horse riding, rodeos, customer who did all their researching and shopping online, inall the schools; there isn’t anything we aren’t doing,” says Parker. cluding the financing. He came into the shop for the delivery and “We almost never tell anyone no.” Orr is particularly proud to to sign the paperwork. “It’s the most convenient way to shop there sponsor the downtown events,” adds Parker. He notes that having is,” says Parker. a larger budget allows them to give back in big ways.

But for those who choose to do their shopping in person, com You can view their selection and learn more at orrnissanarkaning into the store is a fun experience, Parker adds. “We make it sas.com l 40

ABOUT the RIVER VALLEY ~ NOVEMBER 2017

...continued from page 16 “Well, good… but… well there’s this thing starting to come out of the bottom of the turkey.” My voice lowered as I finished my sentence.

“What?” She asked. “I couldn’t catch what you said. There’s a thing in your turkey?”

“Yes!” I hissed. I could feel the heat creeping into my face. All of the sudden a thought entered my brain (as common sense left it) and my eyes grew wide with my realization.

“Oh my gosh… I think there’s a baby turkey in my turkey!” I said loudly.

“What?!” Exclaimed my mom. “What are you talking about, Sarah? Turkeys lay eggs, honey. Did you remove the neck bone and the bag of giblets from the turkey before you put in in the oven?” She asked.

I felt embarrassment rush over me. Of course turkey’s lay eggs. Of course the skinny rod that was poking out of the bottom of the turkey is the neck I had neglected to remove. I breathed a sigh of relief. I finished my conversation with my mom, and returned to preparing my other dishes while the turkey cooked.

A few hours later, my house smelled delightful and my perfectly browned turkey sat on a carving board on the kitchen island, waiting to be sliced into deliciousness. I had removed the neck and bag of giblets and made a scrumptious gravy from them, as instructed by my mother.

I stood at the edge of my kitchen and admired the savory spread before me. I had been cooking for hours and prepared several dishes and desserts in addition to my handsome turkey. I was so proud of myself (minus the fleeting moment where I thought there was a baby turkey in my turkey) and was filled with so much gratitude.

The doorbell chimed, and I turned to the front door to welcome the first of my guests with a smug smile. I had successfully cooked my first Thanksgiving dinner!

Which of course meant, that I was now officially a grown up! l

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BACKYARD LIVING

ABOUT...the River Valley

Hanging out with my girls Story by JILL MCSHEEHY | Photo by JOHNNY SAIN

I

Read more from Jill at www.journeywithjill.net

slipped on my Slogger boots and walked through the dewsoaked grass toward my garden. Opening the gate, my white hen trotted to greet me.

“Good morning, Lucky Duck!”

My daughter named this hen when we brought our first flock home four years ago. With her snowy feathers, she reminded my then 3-year-old of a duck, and the name stuck. Though she seemed cute at the time, Lucky Duck turned out to be the bully of the flock. But with us, she’s a fun blend of both feisty and friendly.

After greeting Lucky Duck, I counted the other four hens as they paused their pecking to look up at me. Though a fence surrounds the garden to keep predators out, hawks lurk around our property, and I want to ensure each hen is accounted for.

Most days when I enter the garden, I find the hens under the canopy of the black-eyed pea vines, between rows of spindly okra stalks, or enjoying the shade of the leftover pole beans. Not until I owned hens did I realize their nature is to live in brush.

Normally by October or November, I’ve cleared out all the spent crops from the summer, putting the garden to rest clean and uncluttered. But this year I’m delaying my final clean-up. It provides protection for my girls, and I can’t get myself to take away their shelter just yet.

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ABOUT the RIVER VALLEY ~ NOVEMBER 2017

I’ve never considered myself a “farm girl.” In fact, a couple of years ago I spoke at a writer’s meeting and made reference to my chickens. One lady approached me afterward and said, “So you live on a farm?” I’m sure confusion was written on my face, so she clarified her question. “Well, you said you have chickens. I assumed that meant you live on a farm.”

I suppose her sentiment isn’t an uncommon one. But, no, I don’t live on a farm. Nor do I consider myself a farmer. I’m a hobby gardener with backyard chickens. And up until this season, I viewed my hens for the practical purposes they served: they give me eggs to eat and manure to help me grow food to eat. And they eat ticks.

That’s always a plus.

But this season, I’ve noticed my heart softening a bit.

Something leaps inside me each time I greet my hens in the garden, watching them frolic in their newfound freedom. For most of their four years with us, they’ve spent their days inside a spacious chicken coop. And from time to time, before our rooster unexpectedly died, we let them free range in the yard.

But to let them free range in my winding-down garden -- in their preferred environment -- this has brought me more joy than I ever imagined it would.

Initially, my motivation for letting them roam free once the main summer crops finished fruiting, was purely practical. They eat the leftover bad bugs and fertilize the garden with their nutritious manure. And having compact, clay soil, I knew their

scratching would help aerate it, promoting a more root-friendly soil structure for next season.

Never did I realize, though, the satisfaction I get, watching them enjoying life beyond their practical purpose as garden helpers. Working in my garden alongside them, their presence and companionship adds another dimension to working the land -enjoying nature for more than scenery.

As owning backyard chickens becomes a more normative activity, I hope we will all embrace not only their practical benefits but also the fun and joy a backyard flock can bring. I hope in the mainstream, people will realize owning chickens doesn’t equate to owning a farm, and caring for these “pets” that provide nutritious eggs as well is something many of us can feasibly do.

Early last spring, we added another nine hens to our flock, anticipating the diminishing egg supply from our older hens. Though these nine took up residence in the old hens’ coop, I’m dreaming up ways we can move our new flock to frolic in the same freedom their older sisters enjoy.

Of course, the unfortunate reality is when spring comes around and the new crops go in, the hens will have to vacate their new home at least until the crops establish themselves. But I’ll deal with that next year.

For now, you’ll find me in my garden, hanging out with my girls, enjoying this additional perk of backyard living. l

There’s a lot to love here.

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43

OUTDOORS

ABOUT...the River Valley

Meditating on the Hunt

I

t was that distinct big hound bawl booming up from the hollow that got my attention. The sound rolled over top of the choppy beagle barks and brought my focus to the mountain bench below. Gripping the shotgun, I focused every bit of my ten-year-old awareness on that Ozark bench and waited as plumes of vapor drifted up with every ragged breath. Dry oak leaves crunched with the rhythm of a running deer, but before I could shoulder the old 16 gauge, the brown form dashed across my lane of view and that familiar white flag of defeat waved goodbye. Not far behind, my uncle’s long-legged bluetick hound trotted through, nose to the ground, bellowing with every other step. Seemingly minutes later, my beagles Ziggy and Rascal, yipped and yelped on the trail, and I remember wanting to call them over for a few pats on the head. But knowing that Dad frowned on pampering the dogs while hunting, I simply watched them trail the deer down into the hollow.

This was deer hunting for the Sain clan in Newton County, Arkansas, circa 1981. The vast Ozark National Forest surrounding my grandparent’s property was our hunting ground, and it was tough hunting. Mountain deer were sparse. Couple that with rug-

Read more from Johnny at www.aviewfromthebackroads.com 44

ABOUT the RIVER VALLEY ~ NOVEMBER 2017

Story & photo by JOHNNY CARROL SAIN

ged terrain and a utilitarian attitude toward deer, and it’s easy to see how the hounds became a favored tactic. The few deer checked at my grandparent’s country store were mostly credited to the dogs. My name was never on one of those tags, though, and even my dad rarely scored.

I quit dog hunting when I bought my first bow at age 15. I even protested the hounds because it seemed too easy. Though the numbers didn’t support it, though we rarely saw more than a handful of deer per season, and though I never killed a deer by way of dog, I thought deer hunting with dogs was unfair to the deer.

As I became more proficient with the bow, the gun seemed unsporting as well. That arrogant yet accurate bowhunter’s mantra — A bowhunt begins where a gun hunt ends — became my creed. My goal was to get whisker-counting close, and I worked at it. I studied topographical maps and walked my tail off, probing the terrain, searching for the place I could predict a deer’s path would intersect my stand within a 20 yard radius. Physical and mental work was the sacrifice I made for the hunt. But then circumstances changed.

It was only 55 acres surrounded by other rural holdings, but it was all mine. I bought it when the food plot/corn feeder craze really hit whitetail hunting culture. No more winter scouting, no more topographical maps, but plenty of deer. In fact, I expected to see deer on every hunt. A sense of entitlement followed me to the stand. I practiced selective killing and doe management while perched above a green plot with a corn feeder sitting in the distance just far enough away for me to feel OK about it. It was a far cry from everything the hunt had offered in years past.

But long sits in a tree offer opportunity to think, and one bright November afternoon all that thinking led to a question. Perhaps the best way to describe it was doubt because it was a question I could not articulate. I felt as though something had been lost along the way.

Philosopher Jose Ortega y Gasset, in his thought provoking book “Meditations on Hunting,” said that separating sport from utilitarian hunting was pointless: “That hunting is a sport is incidental. There is also the purely utilitarian form of hunting, which was practiced by Paleolithic man and which the poacher of any epoch practices. This type of hunting, not at all sport hunting, is no less hunting than is the other type.”

Gasset’s words cut to the bone of what hunting is. Dress it in pretense, substitute other verbs to sanitize it, and argue about method all you want — hunting is still about killing. Gasset’s take on sport and hunting was the catalyst for my doubt. It led me to my own meditations on hunting.

Hunting, by it’s most primal and basic definition, is not a sporting endeavor. It’s defined as a sport today in the developed world only because it is not a necessity. Sure, we eat our kills and many of us nearly live on meat that’s never rested on styrofoam. The meat is our connection to times-past when running the herd off a cliff was the chosen method of hunting. Explaining the idea of a sporting kill to our grandfathers from the Pleistocene or some Ozark hunters from my childhood would be like trying to explain

PRE-BLACK

a sporting kill to the coyote. It’s a concept beyond their scope of understanding. It’s a concept afforded to us only because a refrigerator full of food allows it.

What we search for, what we pay homage to when we pick up a weapon and take to the woods, is that hunt for survival. Our efforts to level the playing field and earn our kills are symbolic gestures. They’re meant as a sign of respect to the animal and to those who followed the mammoth herds, and our closer kin from just decades ago who survived on what the wilderness had to offer. We want so badly to emulate this purest form of hunting, but we can’t even understand it. We try to do it through sacrifice of convenience, and that’s why getting a pizza could never be considered sport. It’s why I took a long hard look at my tactics on that crisp November day. Of course, the definition of convenience is up to the individual, and a long list of variables define it. Sweating your butt off while preparing a food plot might be your definition of sacrifice.

As for me, I’ve gone back to hunting far away from food plots and feeders. I’ve quit using cameras and even broke out my old paper topographical maps. This November, after 20 years of exclusively bowhunting, I dusted off Dad’s Model 94 and remembered his advice of taking a full bead as I fired a few rounds. The nagging feeling that I’ve left something behind has dissipated a bit, but I’m still searching. I think I can find what I’m looking for with rifle in hand on one of those Ozark ridges. l

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On a Personal Note Straddling two worlds

My hope is that my liberal elite friends will see that blue-collar, rural people are hard-working, intelligent humans with valid concerns, capable of reason. And I hope my conservative friends will see that Iranian and Middle Eastern people are some of the brightest minds on the planet with a warm, welcoming culture similar in so many ways to Deep South American culture.

46

Andy “Cotton” Sarjahani, a Russellville native who now resides in Austin, Texas, left the world of academia in 2014 to become a documentary filmmaker. He was involved with the production of “Tower,” an award-winning documentary released in 2016 about the 1966 University of Texas shootings. Andy’s first solo-directed documentary wrapped up in 2017. Titled “Downstream People,” the video can be viewed on VIMEO and explores the environmental and cultural impact of the hog farm built on a tributary of the Buffalo River in Newton County, Arkansas. Andy is currently working on a documentary about an aging mountain climber in Montana.

Late last fall, Andy took a trip to Iran, his father’s home country, in a pilgrimage of sorts to gain a better understanding of his cultural heritage. What he found was that even in a country whose traditions would seem to clash with ours, the similarities between people “over there” and people here at home far outweighed the differences. Andy documented his trip with photos and some commentary. You can find his recorded experience on Instagram at @iranianhillbilly or @ andysarjahani or at iranianhillbilly.com I grew up in Russellville, Arkansas, fishing the Arkansas River and learning about the ancient Persians whose blood runs through my veins. I straddled two worlds: My mother is originally from Alabama, and my father is an Iranian immigrant and engineer that has been a taxpaying US citizen for over three decades.

Like Hank Williams, Jr., I have a shotgun, rifle, and a four-wheel drive. I can skin a buck and run a trot line. I also regularly cook Persian food, study the films of Abbas Kiarostami, and when I walk around Tehran, people speak to me in Farsi (also known as the Persian language). I can’t speak Farsi… yet. So for now my features are Iranian, but my twang is all Arkansas.

I’ve shared fried pork chops with friends after

ABOUT the RIVER VALLEY ~ NOVEMBER 2017

Guest Written by Andy Sarjahani

a Southern Baptist sermon in Arkansas. I’ve also been welcomed into a mosque in Iran where I walked around taking photos instead of praying, and it didn’t matter to the people who treated me to pistachios and pomegranates afterwards. My preferred work boots are Danner and my preferred overalls are Carhartt, because they are made in the USA. I have discussed free will and stoicism with a hillbilly in West Virginia and watched Iranian men clean while their wives scrolled Instagram and discussed nuances in a Persian film. I see the same friendship and humanity in my friend Bubba as I do in my friend Hossein and I think they’d see it in each other, too, under the right circumstances.

Some see me as a confusing juxtaposition. But I believe any confusion is rooted in unfamiliarity because this bi-cultural identity has always been the norm for me. It’s given me tremendous insight into two cultures often misrepresented by the media and politicians: Persian and rural American.

My goal through iranianhillbilly.com is to humanize both cultures through documentary photography and film, to show you both of these worlds I love and am proud to be part of.

The world is complex and full of nuance, and critical thinking skills are absolutely essential right now. My hope is that my liberal elite friends will see that blue-collar, rural people are hard-working, intelligent humans with valid concerns, capable of reason. And I hope my conservative friends will see that Iranian and Middle Eastern people are some of the brightest minds on the planet with a warm, welcoming culture similar in so many ways to Deep South American culture. I hope you’ll see beyond the narrative spun by politicians, by both the far left and far right media, and think critically the next time someone mocks the “dumb redneck” or vilifies “the jihadists over there.”

Look for more interesting features and tidbits in "On a Personal Note" each month in future issues of ABOUT... the River Valley. You'll find short stories, interesting pieces and other great reads from people you know, or would like to know from around the River Valley.

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ABOUT...the River Valley

Save the Date!

Calendar listings of engagement, wedding and anniversary announcements on the pages of each issue of ABOUT…the River Valley are available at no charge. They may be mailed to: ABOUT Magazine, P.O. Box 10176, Russellville AR 72812 or sent via email to: editor@aboutrvmag.com. (A phone number must be included for verification.)

November 4

December 2

Kandis Benefield & Jared Alley

Savannah George & Justin Payne

Allison Duke & Patrick Long

Tori Taylor & Kristian Thompson

Stacia Martin & Kenneth Mazzia

December 9

Kelsi Todd & Robert Gardner

Jenny Haisty & Jacob Moore

November 11

Jessica Mabry & Michael Elrod

Libby Croom & Chris Pledger

Marisa Rodgers & Thomas Galloway

Amanda Rodgers & Ethan Standridge

December 16

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Leighton Babb & Hunter Gately

November 18 Scott Arnold & Ben Stevens Anna Marie Deschenes & Cody Dennis

November 25 Jaclynn Pianalto & Zachary Seresinhe

Larken Pew & Scott Record Rachel Tischer & Andrew Lee

December 17 Erin Edwards & Mason Rhodes

Photo by Benita's Photography

January 5 Emily Cowell & Jared Wesselhoft

January 13 Miranda Possage & Wade Ivy

Moira Murdoch & Judd Moore

April 14

December 30

Lisa Morrison & Jonathan Hawkins

December 1

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May 19

Audrey Rye & Karson Lee

Kaylee Wiedower & Domonic Fragale

Grace Berdin & Jason Walker

To have your engagement or wedding published in a future issue of ABOUT Magazine, send your information, photo* and a check for $57.50 to: ABOUT Magazine, PO Box 10176, Russellville AR 72812, or visit www.aboutrvmag.com/forms.html. Word count is limited to 225 words. Deadline is the 15th of the month preceding publication. For additional information, call (479) 857-6791. *Digital files are accepted and will be published upon receipt of payment.

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