ABOUT | April 2015

The Good Country Doctor

Reflecting the Character of the Arkansas River Valley April 2015

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April 2015 8 The Good Country Doctor

The good country doctor is a character found throughout American folklore. Most of us envision the “good ol’ days” and attitudes long gone when we think of a country doctor, but we don’t have to go back decades to find them.

In fact, we found an archetype right here in the River Valley.

12 Replaced by the Other Woman

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Once a Hotel, Now a Local Landmark It’s a beautiful summer day in 1927. From the lobby of the hotel you can hear the train whistle as it departs the depot after dropping off a few travel weary passengers. Many of these passengers walk a couple blocks southwest and check in at the newest, and one of the finest, hotels around — The Hotel Pearson.

18 Side order to Salad

24 Junior Auxiliary Benefit Ball 2015

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The 2015 Children’s Benefit Ball hosted by the Russellville Junior Auxiliary had over 300 people in attendance.

32 Nothing is Here to Stay

36 Embrace It

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Call 479.219.5031 for more information 4

ABOUT...the River Valley | April 2015

RiverValley AssistedLiving At River Valley Assisted Living

we have recently opened a specialty cottage with 15 apartments. We’ve also increased staffing to care for residents with increased needs, such as those with short term memory or wandering.

We offer total assistance with activities of daily living, and medication administration by a licensed nurse. We have a registered nurse who evaluates the residences’ needs and supervises their care. Specialized activities are planned daily for the individual’s interests. Our courtyard is fenced to allow secure outdoor activities. Couples are welcome! Please come by for a tour or call Sue Gray at (479) 567-5578.

1909 East Fairway Blvd, Russellville

(479) 567-5578 | (479) 970-5669 April 2015 | ABOUT...the River Valley

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A PAGE FROM

The Editor’s Notebook

ABOUT the River Valley

Livin’ in Mayberry I tend to view the River Valley community through a lens of nostalgia. Sometimes I see it in sepia tones, times beyond my 44 years of life. If you travel outside the region, particularly to more urban areas, you notice that the pace of life here at home is a bit slower.

Of course, the River Valley is not immune to the encroachment of newer, faster, and more of... everything. But the tentacles of progress haven't encircled us yet, and that's a good thing. Progress is simply the steady march toward a destination. It's up to us to decide if that destination is where we want to be, but we sometimes leave things behind – ideas, customs, values -- as we race toward the future. Often, we don't realize what we've lost until we discover something precious that's been held in safekeeping by our more thoughtful community members. I have a particular community member in mind as I'm writing this, but I won't say more about this particular community member right now. His story is in this issue, and the last thing I want to do is play the role of spoiler in the editorial.

One of my favorite things about this job is the opportunity to meet these people and hear their stories. Their history is interwoven with the region and their memories are a bridge to yesteryear, and their hearts... their hearts were molded at a time when neighbor looked after neighbor because that's what neighbors did. Kids played in the street until dark and even after because everyone had an eye out for everyone else. Though, admittedly, I'm prone to bouts of romanticism, I think it was a lot like Mayberry, the fictional home of Sheriff Andy Taylor and Deputy Fife. As I listen to the stories from days-gone-by, I find myself yearning for those romanticized days. But are we really that far from Mayberry in today's River Valley? Tell me, can you drive through any town in the region without getting a friendly wave or three? Can you walk into a restaurant without spotting a familiar face and hearing a “howdy” as well?

Our kids still know protective eyes across the community are watching them. Our teenagers know this as well, and that's probably done as much to keep some of them out of trouble as anything else. The reason these values have survived into the 2015 is because of those folks that kept them alive.

I'd like to say “thank you” to those that kept our values safe and passed them on to the community. In contrast to a world that's trying to speed up our lives, bombard our sensibilities and convert us all to cynics, these folks are sharing a better way. For Johnny Sain, Editor this gift I am eternally grateful. johnny@aboutrvmag.com

DIANNE EDWARDS | founding editor JOHNNY SAIN | managing editor johnny@aboutrvmag.com BENITA DREW | advertising benita@aboutrvmag.com CHRISTINE SAIN | advertising christine@aboutrvmag.com KECHIA BENTLEY | columnist kechia@aboutrvmag.com MEREDITH MARTIN-MOATS | freelance meredith@aboutrvmag.com EMILY LANGFORD | freelance emily@aboutrvmag.com LYDIA ZIMMERMAN | columnist lydia@aboutrvmag.com LIZ CHRISMAN | photography lizchrismanphoto@gmail.com CLIFF THOMAS | illustrator maddsigntist@aboutrvmag.com CHRIS ZIMMERMAN | layout/design chris@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.

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

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ABOUT...the River Valley | April 2015

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ABOUT...the River Valley | April 2015

Calendar of Events April 10,11 & 12 - Clarksville Arts and Crafts show at the Marvin Vinson multi-purpose building located at 1611 Oakland Street in Clarksville. April 10 times are 11 a.m. - 7 p.m., April 11 times are 9 a.m. - 5 p.m. and April 12 times are noon - 5 p.m. For more information contact 479-746-1716 or funkyjunk@live.com April 11 – RussVegas Half Marathon in downtown Russellville. For more information contact 967-1762 April 18 - Arkansas Symphony Orchestra.

8:00 PM. ATU Campus in Witherspoon.

Pre-reception at 6:00, at Lake Point Conference Center. For tickets call Ann Squyres at 880-7523.

April 18 - Heroes For Hope 10K, 5K & Superhero 1K Fun Run at Simon Park in Conway 8 a.m. For more information contact (501) 328-3347.

April 18 - Bash at the Ballpark 2015 at Tech Field on the campus of Arkansas Tech University 11 a.m. - 1 p.m. The 2nd Annual Bash at the Ballpark will bring music, food, prizes and other activities in conjunction with the Arkansas Tech Wonder Boys’ baseball game at Tech Field against

the Northwestern Oklahoma Rangers.

Event sponsors include First State Bank, Sherwood Urgent Care and Tyson -Tyler Road. Admission to both Bash at the Ballpark and the game will be free and open to the public. For more information contact 968-2530 April 18 - Pugilism In Pottsville at the Pottsville Middle School Gym 6 p.m. Tickets are $8 for adults $5 for students .. 5 yr old and under free. All proceeds and donations go to Dream Team Boxing Inc. We are a non profit organization working with troubled youth and others including handicap or special needs individuals. For more information contact 393-1998.

April 18 - Saturday’s Fair Presented

by Arkansas Hospice Russellville. A family-oriented fundraiser filled with fun, food trucks, games, auctions and music. Proceeds benefit the Arkansas Hospice River Valley Home (including a portion from food trucks). Admission is $5 per person and free for children 10 and under. For more information contact 479-498-2050.

April 18 - Walk to save lives - Out of the Darkness. Arkansas Tech University

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Campus at 8 a.m. For more information contact 967-0701.

April 19 - March Of Remembrance for Holocaust Remembrance Day. Russellville Train Depot located in Downtown Russellville at 2:30 p.m. International prayer walk and speaker Beryl Wolfson.

For more information contact 567-2493 or jaygpo@hotmail.com.

April 25 - 5th Annual Hope & Justice Dice Run - Let's Roll for Kids! For more information contact (501) 328-3347.

April 25 - Party in the Park Art Festival.

River Valley Arts Center from 10 a.m. 2 p.m. For more information contact 968-2452.

April 25 - BBM Color Run benefitting the Hampton Foundation. For more information contact 964-1270.

*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 (866) 757-3282. Deadline is the 15th of the month preceding publication.

April 2015 | ABOUT...the River Valley

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Story by JOHNNY SAIN | Photos by LIZ CHRISMAN

The good country doctor is a character found throughout American folklore. He was equal parts healer, sage and community leader.

Most of us envision the “good ol’ days” and attitudes long gone when we think of a country doctor, but we don’t have to go back decades to find them. In fact, we found an archetype right here in the River Valley.

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ABOUT...the River Valley | April 2015

April 2015 | ABOUT...the River Valley

9

THERE'S A ROCKWELLIAN FEEL TO THE OFFICE even before Dr. William W. Galloway folds his six foot six inch frame into a parlor chair across from me. The mustache covers his upper lip, but it doesn't hide his smile. Tall, lanky, a mustache and an easy smile. Dr. Galloway completes the illusion that I'm sitting in a Norman Rockwell painting. And then he speaks.

He doesn't speak like a doctor. Instead, his voice and dialect remind me of so many other men of his generation here in the River Valley and southern Ozarks.

A unique pronunciation of certain words and a distinct nod to growing up rural. Dr. Galloway is, of course, an educated and distinguished man. He received his medical license in 1972 after attending Arkansas Teacher's College (now known as U.C.A) and medical school at the University of Arkansas for Medical Sciences. He did his internship at St. John's Medical Center in Tulsa, and his residency at the University of Arkansas for Medical Sciences. Dr. Galloway's association memberships in the medical field are numerous and longstanding: Advisory Council of the American Academy of Dermatology, Arkansas Medical Society Trustee, Arkansas Medical Society Vice-Speaker 10

ABOUT...the River Valley | April 2015

of the House, president of the Arkansas Medical Society, Arkansas Rural Medical Practice Board and many more. He's been a doctor for forty three years and yet, that rural upbringing and sense of humility still shines through in his voice. No pretense whatsoever. Sincerity is so refreshing.

He doesn't look sixty-nine years of age.

I tell him this and ask if he feels it. “I am, I am feeling sixty-nine,” said Galloway.

“And I'm taken aback by the modern world.

Who wouldn't be? The way technology is going at such a blinding speed, you can't tell where we'll be in the five years let alone the next twenty.”

There it is, folks. If you can't see where this story is going after that last paragraph please read it again. The world is indeed rocketing along at the speed of a Tweet and what's new changes as fast as a Kardashian changes husbands. You're not the only one

to think so. But this story is the antithesis to the hustle of our modern world. It's the story of a man born and bred here in the River Valley finding reasons to stay. It's the story of the son of a nurse and a barber who grew up in 1950s Clarksville, Arkansas.

“We had a wonderful time in the small town of Clarksville,” said Galloway. “There was only one row of houses between us and Arkansas River, and that was about three miles away. So I could take a shotgun, walk across the street and hunt quail in the afternoons. It was wonderland for a child to grow up in.”

We could go through the timeline of his life, the golden afternoons of his boyhood wandering the woods across from a local creek. His football career in high school and college, and his decision to pursue dermatology as his medical specialty, but all you really need to understand is how this history molded the man. It's the story of a man who values community and the simple pleasures in life. Here's an example when I asked why he chose Russellville instead of a bigger market. “My hobby was paddling whitewater in all these creeks around here.

I was really into it, and this is the jumping off point for all that,” said Galloway. “Judy,

my wife, is still mad at me for not staying in Little Rock. It probably wasn't a very wise economic move.” I tell him that money isn't the most important thing anyway. “I don't think so either,” said Galloway.

The love of wild water and wild land is a testament to his rural upbringing, and even as he nears seven decades of life it hasn't diminished. Galloway mentions Richland Creek in Newton and Searcy Counties as one of his favorites, and this leads to a discussion about some rugged terrain in that area that I enjoy exploring. Galloway, nearly thirty years my senior, has recently been exploring this same country, hiking uphill in terrain that would give a billy goat pause.

As we talk about the creeks and the mountains, Galloway reminisces about the source for this passion. It was his father that introduced him to the creeks. “We didn't go anywhere [out of state] on vacation. We'd go to Piney [Creek] when I was a kid,” said Galloway. “We'd go to Long Pool. We had a '48 Chevrolet, and we could just barely get it up the road. We'd camp out there for a week or ten days and never see a soul.”

Holding on to heritage runs into the material as well as the abstract for Galloway.

His office on West Main in Russellville fits well with his personality. It's an old house refurnished and repurposed for his practice, and its future is a concern to Galloway. “We're concerned that someone will tear it down and haul it off in a dump truck the first time we turn our backs,” said Galloway. “One of the things we're going to do in our retirement is take care of this old place, and try to find a good caretaker to see it into the future.”

I guess I didn't mention Galloway's retirement. Yes, he's retiring after all these years in medicine. “You know you reach a point where you quit doing better and better and start doing worse and worse,” said Galloway. “I've been at the top of my game for a long time, and I still am, but I don't want to get started down the other road.”

And what part of retirement is Galloway looking forward to the most? “Not having to go to work everyday,” he said with a chuckle.

Work tends to get in the way of other interests. Now, with retirement planned for the same week as his seventieth birthday (April 7), Galloway looks forward to pursuing those other interests. And there are many other interests that need pursuing.

"I'm going to do a better job of taking care

of my cows, a better job of taking care of my toys and I'm going to learn to play the fiddle."

“I've got lots of things to keep me busy,” said Galloway.

In addition to a medical profession and exploring the mountains, Galloway has owned a sixty-two acre farm that is home to a unique breed of cattle for more than twenty years. They're called Belted Galloway, but there is no family connection. “I've got a lot of time and money invested in them, not sure if it was a wise investment, but I want to spend some more time messing with them.”

Cattle and more experiences in the mountains will be competing for his time with an interest in old-time music, a style of music similar to but predating blue grass.

“I'm going to do a better job of taking care of my cows, a better job of taking care of my toys and I'm going to learn to play the fiddle,” said Galloway. He's actually been playing fiddle for a while as well as the banjo and mandolin. “But now I'll have time to get better,” said Galloway.

Looking at the field of medicine, where it was when he started, it's present condition and what the future holds, Galloway has some opinions about the current model and how it's changed over the years. “There are all sorts of potentials for abuse,” said Galloway. “Both underutilization, because you can't get paid for it, and overutilization, doing way more than needs to be done, because you can get paid for it.

There needs to be one party that has one

thing, and one thing only, in mind, and that's how well the patient is getting along.

I still like medicine, I just don't like the venue they've created. It's all about money.

It's not about how people get along.”

The complete picture of the man comes together as you look at his past, his practice and his retirement. Finances were not his focus, but a comfortable living resulted from his excellent care of patients. Prestige was not his focus, but it found him due to impeccable character. He settled in an area where he could easily access his passions. Galloway chose a life focused on the intangibles, things that are hard to put a price on.

“Well economics is playing way too big a role on our lives,” said Galloway. “The way it's played out in the last decade or so is ugly, and that philosophy has permeated everything. It's all about money and how to optimize. The right thing to do, consideration for your fellow man, any observation of the Golden Rule seems to have vanished in modern culture. It's really bad that things have gone like that.”

Some would consider Dr. Galloway a throwback. The rural doctor – well educated, consummate professional, a heart for his patients and still just as country as sausage gravy. One of the last remnants of simpler times. But I think of him as a treasure. A place of safekeeping for the values that shaped many of us today. l April 2015 | ABOUT...the River Valley

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ABOUT...the River Valley | Every Day Life

Replaced by the Other Woman Story by KECHIA BENTLEY

Illustration by CLIFF THOMAS

Well it has happened and I knew it would someday, but still there is a slight sting to it: I have been officially replaced by the “other woman”.

Good thing I like this other woman or this could get really ugly. Good thing she seems to love him as much as I do (probably not, but really close). Good thing I trust her to look out for his welfare because I have put a lot of energy over the years in to making sure he was well taken care of. I am just telling you, this turning over your little boy (OK, I know 28 is not a little boy, but still) to another woman is bitter-sweet.

Yep, our Adrin has found the woman with whom he wants to spend the rest of his life. You would think this “being replaced” thing would not be this hard. I mean, I have been praying for the woman who would become Adrin’s wife since he was a little boy. But now that it is here… Ouch.

They have been dating for several years and got engaged September of 2014, (wedding in my backyard October 2015! Yeah, I know. More on that later) so this process has been going on for quite a while now. It has been little things like “Khianna likes my hair like this” and “Khianna bought this shirt for me.” Well, the hair style, yeah not too crazy about, but the shirt, seriously, I have been trying to get him to wear things like that for years. Khianna comes along and he is all about it.

That’s how it works mommas: The woman who steals their heart is the one they want to please. It is precious and infuriating all at the same time.

The final blow, when I knew I had lost all standing in his life, came on March 6, 2015. Before we get to March 6, 2015, let me back up and provide some details that will help you understand the importance of that day.

My dear son Adrin, my amazing first born, hates and I mean despises to be in pain. He just has a low tolerance for any discomfort. About a year and a half ago he broke 12

ABOUT...the River Valley | April 2015

his little finger and had to have surgery. He was living in Florida at the time and dating Khianna. I was here in Arkansas and knew he could not manage this alone. I was all set to fly down and help nurse him through this event when my sister-in-law, who lives in Florida, offered to be my surrogate. As hard as this was for me, Adrin felt safe with his Aunt Judy and agreed to have her care for him. As good as Aunt Judy and Khianna’s care was at the time, I was still getting constant phone calls from Adrin for advice and comfort in dealing with his pain.

Even if my advice was exactly what Aunt Judy and Khianna had already told him, he needed to hear it from me. I am sure this drove Khianna nuts. But hey, the boy still needed his momma for the “big stuff”.

Now back to March 6, 2015. Adrin had been having some other health issues and the doctors that he had been seeing in Little Rock recommended a colonoscopy. I should have clued in when Adrin called to tell me he was going to have the procedure. You see, I didn’t even know he had been to the doctor; I didn’t get a call asking for help in finding a doctor; I didn’t get a call asking my opinion about what the doctor said. Are you getting the picture? I wasn’t even in the loop at all. I was just being informed as a courtesy that a colonoscopy had been scheduled. Wait a minute here. This is my baby and I should be informed, consulted, do a background check on this doctor! Well, apparently not, because he and Khianna took care of all of that together. Ouch and shout hallelujah all at the same time.

This is it, the moment I got to completely let my child go into the arms of another woman. I told Adrin I would come down to Little Rock and take him to his colonoscopy. I mean, Khianna would be at work and he would need someone to drive him, right? He gently, but laughingly said, “Mom I don’t need you to come. I have a wife (as he so sweetly calls Khianna) now and she will be there. No offense but I would rather have my “wife” with me than my mom.” There it was: a dagger to my heart. OK, not really; I am being dramatic.

Just kind of a little ouch, but thankfully a much bigger HALLELUJAH! What I have spent years praying for has happened. My boy has found the woman who will walk this life with him. She makes him feel loved and safe. Those were at one time my jobs but now they are hers. Khianna is way more than qualified to fill these roles. She is creative, smart, funny, patient (she will need this a lot with our family), loving, and she can cook, which is something I never did very well.

Scripture says “A man shall leave his father and mother……”

Funny how answered prayer can often have an “ouch” to it. But oh, the hallelujahs make it so sweet. l

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CandDDrugStore.com April 2015 | ABOUT...the River Valley

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Once a Hotel, Now a Local Landmark THE 500 BUILDING IS 89 YEARS OLD AND STILL SERVING THE RIVER VALLEY

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ABOUT...the River Valley | April 2015

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Story by DENISE ROBINSON | Photos by LIZ CHRISMAN

t’s a beautiful summer day in 1927. From the lobby of the hotel you can hear the train whistle as it departs the depot after dropping off a few

travel weary passengers. Many of these passengers are traveling salesman making their bi-monthly stop in Russellville Arkansas to display their wares in hopes of selling to local retailers.

They walk a couple blocks southwest and check in at the newest, and one of the finest, hotels around — The Hotel Pearson.

April 2015 | ABOUT...the River Valley

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Located in the Land of a Million Smiles in the Hills of a Million Thrills according to their advertising postcards, The Hotel Pearson was built by Evelyn Pearson and her partner Mr. Mortenson in 1926. Having been partners in the hotel business in Texas from 1924 to 1926, the partners sold their interests in the Texas properties and moved to Russellville. Pressing claims of creditors from the Texas partnership forced them to reevaluate

their business, so they refinanced the hotel building and formed a corporation over the partnerships assets in 1927, thus creating the “Pearson Hotel Company” for which Mrs. Pearson was the major shareholder. Many creditors then took preferred stock in the corporation in lieu of their claims of debt. Mrs. Pearson served as the manager until the hotel closed its doors and the building was sold to a group of investors in 1965.

The hotel was built while there was still a 2,208 foot pontoon bridge across the Arkansas River. Leonard’s Hardware, formerly the Patrick-Leonard Hardware and Furniture Store, was already 25 years old and was located at 118 North Commerce. Thomas Jefferson Terral was the governor of Arkansas and Calvin Coolidge was President of the United States. Route 66 was created as the most scenic trip across the U.S. and Henry Ford announced the 40 hour work week.

The partners had chosen a prime location. Halfway between Fort Smith and Little Rock, and approximately 64 miles from Hot Springs, the hotel was perfectly located near the railroad and the Arkansas River so it could serve patrons from all walks of life.

They served locals in the diner and coffee shop daily in addition to travelers. The hotel served as a meeting place for many local civic groups including the Rotary Club. The lobby entrance was located in the front of the building on West Main Street. In 1941 you could spend $1.00 to $3.00, depending on room size, for a good night’s rest and a great meal at a hotel known for its service. The hotel advertisements boasted free parking, elevator, television, air conditioning and most notably the safety of the buildings structure itself. The floors, walls and ceilings were built using concrete, thus making the structure fireproof. To the west of the building in what is now the parking lot, stood a vegetable garden for use in the kitchen, and in the alleyway were pigeon cages. An artesian well still exists in the basement of the building.

The building was designed in such a way that a 5th floor could be added in the future if needed. It still stands as the original four story structure, although it has seen much renovation over the years.

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ABOUT...the River Valley | April 2015

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In 1965, the building was sold to a group of investors and converted into an office building. James R. Ford and his business partners acquired the building around 1976, and Mr. Ford retains ownership of the building today.

I had the pleasure of visiting with Mr. Ford in his 2nd floor office today and as I looked out the window over the parking lot and West Main Street I couldn’t help but imagine myself taken back in time. I imagined much less traffic, on a street much narrower than it is today. I could almost see the large kitchen garden, with ladies busy harvesting vegetables for the day’s menu. We spoke of the history of this grand old building as if it all happened yesterday. Mr. Ford remembers attending Rotary Club meetings in the dining room of the Hotel Pearson and having coffee with friends in the lobby. He remembers the meat packing plant just west of the building and the restaurant and retail stores just a few more blocks west. Just northeast, in what we call downtown, the Deluxe Hotel sat in the building that houses Opal Mae’s Café today.

When he and his partners purchased the building, it housed offices for Army and Navy Recruiters, Johnny Harris Attorney at Law, and the telephone company occupied the 3rd and 4th floors. Throughout the years, many renters have come and gone.

There have been healthcare providers, psychiatrists, appraisal services and attorneys among the many other business offices that have called this building home. There have also been several

renovations, all designed to keep the building in good condition to ensure it lasts for many years to come.

At 89 years old, this building stands as one of our most beloved local historical landmarks. Next time you’re in the area, stop by just to see the historical items in the glass case on the first floor.

There is an old hotel room key, various postcards from the hotel, and even drinking glasses from the hotel diner. Stop in and have a look, you’ll be glad you did. l

April 2015 | ABOUT...the River Valley

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ABOUT...the River Valley | Valley Vittles

NOTHING FANCY | 407 N Arkansas Ave, City Mall ~ Russellville

Side order to Salad Story by JOHNNY SAIN | Photos by LIZ CHRISMAN

WHEN YOU THINK OF ASIAN CUISINE WHAT COMES TO MIND? Noodles and rice, spicy chicken and sushi for sure, but I’ll bet egg rolls are near the top of the list as well. Crunchy and filled with cabbage, meat and spices, egg rolls have in many ways transcended their restaurant origins and you can find them all over the place now. But did you know the egg roll is not an authentic Asian food?

The egg roll, like so much of what makes American culture awesome, is the result of a marriage between two cultures.

In this case, Asian recipes and American taste. From what I’ve read, there is an

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ABOUT...the River Valley | April 2015

actual egg roll with roots in China, but the crispy treat we enjoy in the States is based on a Chinese food item called the spring roll. The original American egg roll is said to have originated in New York City sometime in the 1930s.

The egg roll might not be authentic Asian eating, but it’s still delicious. It’s standard fare as a side order for almost any Chinese dish. The River Valley is home to a restaurant that makes some delicious egg rolls. In fact, they’ve been called the best in the state.

Nothing Fancy is found in the heart of the Russellville City Mall, and they offer

egg rolls as a stand alone, and egg rolls playing a few other roles in other dishes. I recommend their egg roll salad.

It’s crumbled egg roll sitting on a bed of noodles and greens with a side of, what else — more egg rolls. You can choose from pork, shrimp or tofu. Cover it all with some sauce and enjoy.

And I guarantee you won’t care a bit about where it was invented. l

April 2015 | ABOUT...the River Valley

19

ABOUT...the River Valley | Countertop Creations

Summer fun leaving you on the run and hungry?

Story by LYDIA ZIMMERMAN, Food Editor

M

any people agree that when the weather starts to warm up, our schedules become more and more hectic due to sports and other activities our families get into. With all of this running to get here and there you have very little time for home cooked meals so you are constantly grabbing fast food, which gets old very quick and can put a strain on the pocketbook.

For this issue I have collected some great recipes you can make ahead to freeze or put together and throw in the slow cooker for a home cooked nutritious meal. Included are a few tips to help prevent freezer burn to your freezer meals: 1. Avoid putting hot food in the freezer. If you cook your meal ahead to reheat later, put it in the fridge to cool off completely before sticking it in the freezer.

2. Keep temperatures below freezing. Freezer burn only occurs if the temperatures fluctuate above 0 degrees F. If you’re not sure what your freezer’s temperature is, get a freezer thermometer to keep track. Also, keep the freezer door closed as much as possible, if you are opening and closing it repeatedly this will cause the temperature to fluctuate increasing the risk for freezer burn.

3. Package your food tightly. For soups, put in a plastic container with a little room on top. Put some plastic wrap or foil over the surface of the soup, and then add the lid. For freezer meals in large casserole containers you could add plastic wrap, foil or wax paper on top and then cover with aluminum foil or a lid. Use thick freezer bags or vacuum-sealed bags to store food. With freezer bags, remove as much air as possible by pushing out air before you seal the bag. For extra protection wrap the bag in aluminum foil. For extra protection to baked goods and meats, wrap each item in foil and then place in a freezer bag.

4. Don’t put too much in your freezer at once. To help prevent temperature fluctuations, avoid putting to much food in the freezer at one time that is not already frozen. You’ll want to keep it to about 2-3 lbs of non-frozen food for every cubic foot that your freezer can hold.

5. Fill your freezer to about 75% or more. Having lots of frozen food in your freezer can actually help your freezer from having to work so hard and can help keep the temperature steady.

6. Keep ice in your freezer. I rinse out my empty milk jugs and fill with water (approx 75% full) and place them in the freezer. This helps the food in the freezer to stay colder and if you lose power to your freezer it will slow the thawing of your frozen foods.

As always enjoy!

20

ABOUT...the River Valley | April 2015

BEEF STROGANOFF 2 lb stew meat 1 lb sliced mushrooms 1 diced onion 1/2 c red wine 1 T beef stock paste (or 2 bouillon cubes) Place all the above ingredients into a zip large zip lock freezer bag, remove all the air possible before sealing. Place in freezer for later use.

The night before cooking, remove bag from freezer and place into refrigerator to thaw.

Add 1 c water to slow cooker before cooking.

Cook for 8 hours on LOW. Before serving, stir in 1/2 cup sour cream (do not add to freeze with other ingredients or add at beginning of cooking time or it will curdle) Serve with: rice or noodles Recipe courtesy of hellonatural.co

HONEY LIME CHICKEN 4 Chicken Breasts, cut into strips 1½ tsp garlic salt 1 T Oil 1 - 20 oz can pineapple tidbits, keep the juice! ¼ c honey 3 T Lime juice 2 T Soy Sauce 2 tsp Corn starch Cut the chicken into strips or bite sized pieces and sprinkle with garlic salt.

Heat oil in a skillet over med-high and add chicken.

Cook chicken until golden brown.

Drain the pineapple, keeping the juices.

Add ¼ cup of the pineapple juice to the skillet.

Cover and simmer 6-8 minutes.

Remove the chicken from the pan.

Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice to the pan.

Bring to a boil stirring constantly.

Cook and stir until thick and clear, about one minute.

Add chicken and pineapple tidbits last and heat through.

Serve over hot rice and it's cool to garnish with lime wedges or Chow Mein noodles.

Note: To freeze this recipe, cook it all up as directed above. Then let it cool, and add it to a gallon size freezer bag. Label and freeze. Then warm it up and serve with fresh hot rice.

Recipe courtesy of happymoneysaver.com

BACON COVERED KALUA 3.5-5 lb boneless pork shoulder (butt) roast 6-8 slices of bacon 6 cloves of garlic 1 T pink Hawaiian sea salt- if you can't find it white sea salt will work just fine 1 T liquid hickory smoke- optional Rinse and pat dry your pork roast. Trim any large pieces of fat off the meat. Next, take a fork or knife and poke holes over the entire roast. Tuck pieces of garlic in the holes that you just poked in meat. If your roast needs a little help with keeping a nice shape, use bakers twine and tie that baby up. Sprinkle meat with 1 tablespoon of liquid smoke if you choose, and then rub the Hawaiian sea salt in to the meat.

Lastly, take your bacon strips and wrap them around your pork roast. You are now ready to place your meat into the crock pot.

Cook in crock pot on low for 12 hours.

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If after 12 hours your bacon isn't as crisp as you would like it, feel free to put it under your broiler for a few minutes to crisp it up.

At this point you can gently remove the pork roast from the crock pot and place on a large plate or serving platter. Remove the bacon (if you used twine, now would be a good time to remove that) and shred meat, discarding any fatty pieces along the way. You can either choose to eat the bacon immediately or crumble it up and add it to the shredded meat. Serve this on it's own, over rice, veggies, or my personal favorite on a bun with some BBQ sauce. Enjoy!

Notes: To Freeze: Follow the directions to prep roast for the crock pot. Place in freezer safe zip lock bag and freeze. The day before you cook it, remove from the freezer and let thaw completely. Place in crock pot and cook on low for 12 hours.

Recipe courtesy of happymoneysaver.com >>

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21

Add the applesauce mixture in with the rest of the ingredients and let sit for 10 minutes.

Drop the cookie dough onto a lined cookie sheet. Bake 30-35 minutes or until golden brown.

Let cool for 5-10 minutes on a cooling rack.

Dough can be prepared ahead and placed on wax paper or plastic wrap rolled up then into a Freezer bag to be placed into the freezer to bake at a later time.

Simply remove from freezer and place in the refrigerator the night before to thaw and bake in the morning.

Recipe courtesy of watching-what-i-eat. blogspot.com

SOUTH OF THE BORDER MEATLOAF 1 lb extra-lean ground round beef 8 oz ground turkey breast 3/4 c salsa 3/4 c soft bread crumbs 1 c chopped onions 1/2 c whole kernel corn 1 egg, lightly beaten 2 cloves garlic, minced 1 1/2 tsp chili powder 1/2 tsp ground cumin 1/4 tsp ground black pepper 1/8 tsp salt 1/4 c reduced-sodium tomato sauce 1 T reduced-sodium ketchup 1 tsp sugar Preheat the oven to 350°F. In a large bowl, combine the beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic, chili powder, cumin, pepper, and salt. Mix well. Form into a loaf. Place in a 9" x 5" no-stick loaf pan.

In a small bowl, combine the tomato sauce, ketchup, and sugar. Spread over the top of the meat loaf. Cover with foil and bake for 1 hour, or until a meat thermometer inserted into the thickest part of the meat loaf reads 160°F. Uncover and bake or for 5 minutes, until the top browns slightly. Let stand for 10 minutes before slicing.

To freeze: Remove the cooled cooked loaf from the pan. Wrap with a double layer of freezer-quality foil.

To use: Thaw overnight in the refrigerator. Bake the foil-wrapped loaf at 350°F for 20 minutes, or until hot.

Recipe courtesy of prevention.com

CRANBERRY OAT BREAKFAST COOKIES 1 1/2 c oatmeal (quick or old-fashioned) 2 ripe bananas (mashed until creamy) 1/3 c raisins or dried cranberries 1/4 c chopped walnuts 1 c unsweetened applesauce 1 tsp vanilla extract 1 tsp cinnamon (or more if you’re a cinnamon-lover like me) Preheat oven to 350 degrees Mix mashed bananas, oats, raisins/cranberries, and walnuts together in a large bowl.

In a separate bowl, combine the applesauce, cinnamon, and vanilla extract.

BAKED FRENCH TOAST STICKS 4 slices Texas Toast (or other hearty, thick-cut bread) 3 eggs 1/2 cup milk 1 Tablespoon melted butter, slightly cooled 1 teaspoon vanilla 1/2 teaspoon cinnamon Preheat oven to 350 degrees then spray a baking sheet with non-stick spray very well and set aside. Cut bread slices into thirds then set aside.

In a large shallow dish, whisk together eggs, milk, melted butter, vanilla, and cinnamon. Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet. Bake for 16-18 minutes, spraying the tops of the French Toast Sticks with non-stick spray before flipping halfway through.

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ABOUT...the River Valley | April 2015

IN-HOME PERSONAL CARE

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To freeze: Let French Toast Sticks cool then place onto a baking sheet and freeze in the freezer. Transfer to a freezer bag or container when hard. To reheat, microwave for 30 seconds to 1 minute.

Recipe courtesy of iowagirleats.com SPICED BRAISED BEEF WITH SWEET POTATOES 1 1/2 lb beef chuck, cut into chunks 2 sweet potatoes (about 1lb), cut into 1/2-in-thick half-moons 1 28-oz can whole peeled tomatoes 1 large red onion, cut into wedges 1/2 c dried apricots 2 tsp ground cumin 2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp cayenne kosher salt 1 10-oz box couscous (1 1/2 c) 1 15-oz can chickpeas, rinsed 2 c baby spinach (1 1/2 oz) 1/4 c roasted almonds, chopped In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 tsp salt, and 1/2 c water.

Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.

Ten minutes before serving, prepare the couscous according to the package directions.

Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes.

Stir in the spinach. Serve with the couscous and sprinkle with the almonds.

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To freeze: Omit the couscous and spinach. Cool the beef to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.

To reheat: Thaw in a bowl of cold water or overnight in the refrigerator.

Cook in a pot, covered, stirring occasionally, until heated through, 20 to 30 minutes. Stir in the spinach. Serve with the cooked couscous.

Recipe courtesy of realsimple.com EASY CHICKEN NOODLE SOUP 2 boneless chicken breasts 8 cups water 4 chicken herb bullion cubes 1 can cream of celery soup 1 1/2 tsp Cavanders seasoning 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 tsp sea salt 1 tsp ground black pepper 1 tsp dried parsley flakes 3 c egg noodles Place thawed boneless chicken breast in a large sauce pan and cover with water.

Cook on medium heat until chicken is tender. Remove from heat and pat dry with a paper towel. Place on a cutting board and cut into small chunks or if your prefer shred chicken using a fork.

Set aside.

Place 8 cups of water into a large stock pot and set on a burner. Set heat to medium.

Add the bullion cubes and the remaining ingredients and chicken, except noodles.

Stir well making sure the soup is no longer in clumps as the mixture heats. Add additional salt and pepper as needed to taste preference.

When water gets to boiling point add noodles and cook until noodles are tender.

To freeze: Simply let soup cool completely and place into freezer storage bags (be sure to remove as much air as possible) or into sealable freezer containers.

To use: Remove from freezer and place in microwave on defrost cycle for 5-6 minutes, the heat in microwave until throughly warm.

Continued on page 27...

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April 2015 | ABOUT...the River Valley

23

J U N I O R A U X I L I A RY

outstanding. This ball financially supports Junior Auxiliary projects throughout the year.”

Junior Auxiliary is a national non-profit organization that encourages members to render charitable services which are beneficial to the general public with particular emphasis on children.

Projects sponsored by the Russellville Jr Auxiliary include:

T

he 2015 Children’s Benefit Ball hosted by the Russellville Junior Auxiliary had over 300 people in attendance. While final financials are not yet in, estimates are around $75,000.

Leslie Blanchard and Kate Saul served as chairs for this years event.

Jennifer Samuels, 2015 RJA president, expressed her gratitude for community support. “We are thrilled with the outcome of the ball,” said Jennifer. “So many attended despite the weather. The support from the community to our organization has continued to be

24

ABOUT...the River Valley | April 2015

Boys and Girls Club School Backpack Food Supply JA Adopt a Rider Food for Kids Student Sponsorship Royal Family Kids Camp Food Pantry Food Drive Summer Food 4K Crawford Elementary Eagle Bucks Store Project Athena Something to Call our Own Buttons and Bows Head Start Emergency Dance With Oakland

Stock the Closet Downtown FallFest Summer Arts Camp Pope County Library Reading Programs Back Packs for Commodities Mistletoe Market Toys for Kids Milk and Cookies River Valley Super Hero 5K Senior Center Activity Stand Beside Her RussVegas Spirit Station and Event Volunteers

April 2015 | ABOUT...the River Valley

25

A few of the friendly faces from this years Children's Benefit Ball.

26

ABOUT...the River Valley | April 2015

...cont. from page 23 GRILLED PEPPER, ONION AND SAUSAGE CALZONES 1 portion Homemade Pizza Dough (can use already made dough) 1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices (about 14 ounces) 1 red bell pepper, quartered 1 yellow bell pepper, quartered Cooking spray 1 lb hot Italian turkey sausage links 1 3/4 c plus 3 T New York-Style Pizza Sauce, divided 1 1/3 c (about 5 oz) shredded part-skim mozzarella cheese Remove Homemade Pizza Dough from refrigerator; let stand at room temp. for 1 hour.

Prepare grill to medium-high heat.

Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly.

Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.

Preheat oven to 500°. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers.

Sprinkle each calzone with 1/3 cup cheese.

Fold other half of dough over filling; press edges together with a fork to seal.

Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.

To Freeze for later use simply bake and let cool completely. Place on a baking sheet lined with wax paper and “flash freeze” for 30 minutes before placing into freezer storage bags. Flash freezing with help keep calzones from becoming freezer burned.

When ready to use thaw by placing in refrigerator 6-8 hours before baking.

Recipe courtesy of cookinglight.com l

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ABOUT...the River Valley | Community and Events

Arkansas Symphony Orchestra Concert There is nothing like a live performance to inspire and excite! The Russellville Symphony Guild is proud to once again, present a concert performance by the Arkansas Symphony Orchestra on April 18th. The concert will take place at 8:00 p.m. at Witherspoon Auditorium, on the campus of Arkansas Tech University.

The concert will feature an assortment of pop favorites, and light classical music such as “Born on the 4th of July”, “Clarinet Candy”, “Sandpaper Ballet”, “Chicago”, and more.

The Symphony is under the direction of the very popular, award winning Maestro Philip Mann. He and the orchestra are well known throughout the state for its performances at Robinson Center music Hall in Little Rock.

General admission tickets are only $10.00 for adults, and $5.00 for students in Kindergarten through 12th grades. The $25.00 tickets are reserved seating, and include an invitation to

the pre-concert reception at Lakepoint Conference Center. This reception is generously sponsored by the Russellville Office of Wells Fargo Advisors, and the Russellville Symphony Guild. Tickets are free for current ATU and UACCM students with proof of college ID. For more information or to purchase tickets, please call board member Ann Squyres at 880-7523. Tickets are also available at Brown & Brown Insurance at 706 West Main Street in Russellville.

Tickets may also be purchased at the door the evening of the concert.

ENTERGY AWARDS $10,000 TO UACCM FOUNDATION

Entergy has awarded a $10,000 grant to the University of Arkansas Community College at Morrilton Foundation “Give Meaning” campaign. Grant funds will be used to support the new Workforce Training Center at UACCM as well as scholarships and academic programs.

The award is part of the Entergy Charitable Foundation’s grant program whose goal is to support initiatives that help create and sustain thriving communities.

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ABOUT...the River Valley | April 2015

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initiatives as well as educational and literacy programs.

“We’re grateful for the continued support of Entergy and the Entergy Charitable Foundation,” said UACCM Foundation Chair Doug Cahill. “It is through funding opportunities like this that the UACCM Foundation will make the Workforce Training Center a reality in the near future.”

The estimated 70,000-square-feet Workforce Training Center at UACCM will house many of the college’s existing technical programs including automotive service technology; automotive collision repair technology; and heating, air conditioning and refrigeration technology.

Also to be included in the $13 million facility is a proposed diesel mechanics program and a new industrial mechanics and maintenance technology program which includes many classes in the

petroleum technology plan of study.

In addition to technical programs, an open space for workforce training will be included in the facility for use in recruiting new industry to the area as well as assisting current industry with workforce development needs.

Also included in the “Give Meaning” campaign are efforts to launch a $1 million scholarship endowment fund. The fund will help relieve the financial burden on the college’s budget due to scholarships, providing support for a greater number of students in need of financial assistance.

For more information about the “Give Meaning” campaign including ways to support the fundraising efforts, visit www.uaccm.edu/GiveToUACCM, or contact UACCM Development Officer Morgan Zimmerman at 501-977-2085 or zimmerman@uaccm.edu.

Thanks to River Valley residents who donated blood with Arkansas Blood Institute(ABI) in the last three weeks, the blood emergency announced March 4, has been lifted today.

The blood center reached less than a one-day supply for local hospitals it serves due to weather-related cancellations. Many donors expected to give at blood drives and the donor center cancelled due to consecutive winter storms. Arkansas Blood Institute is the sole source of blood for patients in 24 hospitals in western and central Arkansas and eastern Oklahoma.

“It’s hard for most to fathom the number of blood donors it takes every day to meet all the needs of patients in area hospitals,” said John Armitage, M.D., president and chief executive, “but that is the reality.

We are grateful for the enthusiastic, civicminded donors who made giving blood a priority. We could not have done this without media and drive sponsors who responded with impressive urgency to support our communities’ need for blood donation.”

With the end to the ‘emergency’ situation, ABI now faces the challenge of enlisting donors as Spring Break approaches. “Many will be traveling or involved in activities next week that typically hinder donation,” Armitage said. “Those who haven’t helped out yet during the winter storms are urged to give before spring break begins.” >>

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Choosing assisted living at an Emeritus Senior Living community will actually give your loved one greater independence. You will gain peace of mind knowing that they are nearby in a safe and comfortable senior living community.

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STUDENTS HONORED FOR WORKS IN ART AND ARCHITECTURE EXHIBIT

Arkansas Tech University student Jose Cardiel won best in show in the 2015 Art and Architecture exhibit hosted by the Arkansas Tech Museum. Cardiel is a junior graphic design major from Rogers.

Honorable mention prizes were presented to sophomore art education and graphic design major Kimaly Ballard of Clarksville, sophomore graphic design major Hanna Bauer of Malvern and junior art education major Jessica Smith of Rogers.

The awards were announced during an opening ceremony for the exhibit on Wednesday, March 11, at the Tech Museum in the Techionery.

The annual exhibit features watercolors of historic buildings on the Arkansas Tech campus painted by students in the Department of Art. The piece that is judged best in show is purchased by the museum for addition to its permanent collection.

This year, the exhibit features watercolors of Crabaugh Hall and its predecessor, Old Main, as well as photographic diptychs (paired photographs) of Crabaugh Hall captured by the basic photography class.

The exhibit, which will be on display until April 23, also includes the 2-foot by 2-foot Valentine given to Dean Alfred J. Crabaugh in 1969 by the Arkansas Tech student body.

Due to its fragile nature, this marks the final scheduled appearance of the original Crabaugh Valentine for public viewing.

It will return to storage conditions that enhance its preservation at the conclusion of the exhibit on April 23.

The Arkansas Tech Museum is open weekdays from 8 a.m.-5 p.m. at 1502 North El Paso Avenue in Russellville.

ARTS CENTER ANNOUNCES DATES FOR ANNUAL SUMMER ART CAMPS FOR AGES K-5TH

1400 North Arkansas Ave | Russellville, AR 72801 www.rentnowpaylater.com | (479) 498-2665

30

ABOUT...the River Valley | April 2015

A Multi-Media Summer Art Camp at River Valley Arts Center, 1001 East B Street, Russellville, will feature different art styles and mediums taught by local art instructors and pottery by Winston Taylor.

June 8th – 12th July 13th -17th August 3th-6th A camp tee shirt, daily snacks, certificate, and supplies are furnished for all camps.

Camps will be from 9:00 a.m. - 12:00 noon Monday through Friday in the months of June and July. In August the camp will be Monday through Thursday from 9:00 am – 1:00 pm. Cost for each camp is $75 for Arts Center members and $85 for nonmembers. Assisted by the Junior Auxiliary of Russellville!

Kids Pottery - Ages 6-12, Winston Taylor Instructor: 6 week session, starts Tuesday, March 31st, 4-5:30 pm Space limited to 8 students to learn hand techniques and working on the wheel NEW for 2015: The Afternoon Artist: Instructed by Art Center staff & special guest instructors.Every Thursday, 1-3 pm.

Projects will range from canvas painting to Lego block art. Ages 6-12. Sign up now to secure your spot. Each week may feature a new project and be a lot of fun!

Cost: Monthly $80 (includes personalized apron) / Weekly $25 NEW Specialty Workshops: 3 Day Large paper mache ART projects. Want to make a 4-ft tall soda can to use as a coin bank or just make a cool piece of art?

YOU can Design, build & paint your large scale masterpiece at this NEW and fun 3-day workshop. Ages 10 & up. Cost: $45 members / $70 Non-Members. June 15, 16 & 17th, 1-4 pm NEW Summer Scrapbooking for kids/teens, Ages 10-18: Class preregistration has started! Email us or call us if your child is interested in scrapbooking or making a photo book!

Are you going on vacation, want to make a gift for someone? Basic supplies are included and learn how to organize your photos or learn how to go online and create a special photo/memory book.

Class times/dates will be set once we have interest.

Call 479-968-2452 to sign up, spaces are limited.

Coming Soon! Spring/Summer 2015: Drama & Acting Camp and Music Camp: Guitar 101. Call or email us to get your child’s name on the list, once dates are set we will contact you with more information. l

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S.

ARKANSAS

•

(479)

968-3991

SAVE THE DATE! The 23RD ANNUAL Award-Winning Tasting Party

of the

Thursday, April 30, 2015 • 5pm until 8pm Featuring Area Restaurants, Caterers, Bakeries, Delicatessens, Food Service Providers & Vineyards.

Tickets: $25 Advance ($30 at the door) The signature fundraiser of…

Russellville Depot

320 W. C Street • Downtown Historic District (479) 967-1437 • www.mainstreetrussellville.com April 2015 | ABOUT...the River Valley

31

ABOUT...the River Valley | Backyard Living

Read more from Meredith at www.boileddownjuice.com

The Boiled Down Juice

Nothing is here to stay WHEN I FIRST SAT DOWN TO WRITE THIS MONTH'S COLUMN I was thinking about how I couldn't wait for Spring to get here. And not just because I love all things gardening. There are five humans and four animals who call this little two bedroom house a home. By the end of the winter, when we've been cooped up in here for going on three months, our cozy little space seems to shrink by the minute. We're anxious for those warm days when our front and back yards become an extension of the living room. Don't get me wrong. Simple, small-scale living is filled with joys.

And one of those joys is welcoming the room to roam that spring brings.

The air was warmer, but there was still a sloshy layer of snow on the ground last weekend when our eldest dog, Patchen, passed away peacefully at the foot of our bed. She'd been diagnosed with cancer and heart disease in December of 2013. The doctor had told us to not expect to her live past Christmas. We prepared for her death, explaining to our then four-year-old-sons how everything that lives must eventually die. We gave her delicacies like cheese and canned dog food daily.

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ABOUT...the River Valley | April 2015

For reasons we will never understand, she defied the vet's predictions. She stuck around to welcome our new daughter who was born the following May. She helped wave the boys off on their first day of school. She happily accompanied us on trips out of town. The vet told us to keep an eye out for signs that she was getting worse – decreased appetite, evidence of pain, etc. The night before her death she was wagging her tail and delightedly scarfing down the baked potato crumbs falling from our nine-

Story by MEREDITH MARTIN-MOATS Photo by JOHNNY SAIN

month-old daughter's high chair. She went peacefully sometime in the middle of the night, sleeping within arm's reach, while we all slept soundly. There are a lot of ways to leave this world. Her's was certainly a preferable way to exit.

Spring is here now, and we're outside more often. The house feels, if not larger, a bit quieter. She'd been with us for 12 of her 17 years. We moved five times since we adopted her from the Fayetteville Shelter so many years ago. Her life with us predates our children and our recent years as folks trying our best to stay put. I miss the sound of her tag jingling as she jumped on the couch. I miss the sound of her feet running into the kitchen in hopes of finding food on the floor. I miss the feel of her scruffy hair in my hands.

The day after she passed the snow melted and the weather was warm enough for short sleeves. It seems she chose the last cold day of the year to make her transition. This morning I sent the boys to school in shorts.

We all know what they say about Arkansas weather, right?

Though we miss her greatly, we all seem to have a peace about the situation, including our young sons, whom we'd prepared for this event. I was lucky enough to grow up in a home where the people around me were straightforward and honest about death. From a young age I was surrounded with examples of care giving and end of life realities. I was taken to visitations and cemeteries and funerals, and I learned early on that we're only here temporarily. I didn't quite welcome the opportunity to talk to my sons about our dog's death, but I tried to treat it like the normal event that it is.

If you're a regular reader of this column you know I often ramble on about the importance of gardening and how it provides so much more than just a space to grow food and flowers. It's a place to

observe the endless cycles of life and death and to see how things are always coming and going and recycling themselves, walking that fine line between something ancient and something brand new. One of the things I love about digging my hands in the dirt is the way it encourages me to see human (and animal, too) lives in seasons.

It doesn't take away the pain of loss. Gardening just amplifies our ongoing realizations that nothing is here to stay. Not even the rocks or the trees.

My sons have talked a little bit about our dog, wondering about decomposition and when the rest of us will die. I try to answer their questions honestly and patiently, with clarity and without fear. Even when I can't answer their questions they go on asking, which is, I am certain, a form of deep intelligence. I tell them about when I can't

Gardening just amplifies our ongoing realizations that nothing is here to stay. Not even the rocks or the trees.

figure out the answers to my own questions – which is so often the case – I dig in the soft, muddy, spring dirt. Sometimes such digging is about death and graves; sometimes it's about planting seeds. Sometimes it's hard to know the difference.

I wrote a long obituary for our beautiful dog. If you'd like to read about her storied life as a therapy dog, a demo dog for dog training, and her time as a dog ambassador for foster dogs from the local shelter, you can visit www.tendingthebittersweets. wordpress.com.

In closing, I'd like to ask all readers to consider becoming a part of the solution to the overcrowding in shelters both near and far. Adopt a rescue dog; take in a stray, and make sure you spay and neuter your pet. For every lucky dog who is taken in there are literally millions who are euthanized due to overpopulation. You don't have to go to a breeder to buy a pet.

Contact a local rescue organization and save a life instead. l

April 2015 | ABOUT...the River Valley

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ABOUT...the River Valley | Community Commerce

Yell County Gin Company 709 S. 2nd Street, Dardanelle, AR | (479) 229-4841 www.oldgintractors.com Story and Photos by EMILY LANGFORD

FACT NOT OPINION - THE SOUTH When you come IS A BEAUTIFUL PLACE. There is no here, we work denying that some of earth’s greatest to understand gems, natural and man-made, call one of the “fly over states” that make up the South your needs home. Many consider Arkansas to be and what you God’s country because of the abundance are trying to of incomparable scenery and recreation. accomplish and What is equally as worthy of admiration is what will really the backbone of Arkansas, small business fill your need. owners, farmers, the 5 a.m. risers, and the ‘I will rest when it is finished’ work ethics that fuel our area, and enable it to thrive.

This is what Yell County Gin Company epitomizes. Originally opening in 1947 as a cotton gin, this historic business in the heart of Dardanelle was passed through several hands before Delma Merritt purchased it on April 1, 1966. Humble beginnings led to expanded offerings as they evolved into a supply store, “selling feed, seed, fertilizer, and many other farm related goods.” Furthermore, in 1976, Yell County Gin Company made the decision to quit ginning cotton as the “cotton crop was moving out of western Arkansas.”

In 2014, at 89 years old, Delma made the decision to retire, leaving the reins in the hands of his son, David, who left the business in 1983 to open his own John Deere dealership.

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ABOUT...the River Valley | April 2015

“I got out of the business for 10 or so years and came back in 2004,” said Merritt. In December of 2013, third generation member and son of David, Dylan Merritt, joined the family business full-time. “With Dylan being here, he understands new technology and helps out a lot. This is a changing business. Before, your customers were in a 20-mile radius, but now with things like Craigslist, our scope is much larger,” said Merritt.

Over the years, the structure of the business has changed, but the heart of it has not. “Dardanelle is an old, historic city. There have been times we have thought about moving across the river where there is higher traffic count, but we want to keep our business in Dardanelle to help prosper Yell County,” said Merritt.

For Merritt, the best part of being a family business is the self-satisfying feeling of being able to work for himself and maintain, but also being able to help people out. “Your customers become more than customers. They become your friends. Someone told dad when he started that you ‘have to do business with your friends, because your enemies are not going to trade with you’,” added Merritt.

Yell County Gin Company currently has three full time employees, one part time employee. “It continues to take more and more. Business is growing, and a lot of it has to do with the economy. Cattle prices good, tractor sales boosted, it has made a difference,” explained Merritt.

“When you come here, we work to understand your needs and what you are trying to accomplish and what will really fill your need. We do not want to just sell you something, but also educate you on how to use it, and use it effectively,” said Dylan Merritt.

What the Merritt family values in business is quite simple, but certainly important. “Everything for us comes back down to ethics, truth and trust,” said Merritt.

Yell County Gin Company is located at 709 S 2nd St. in Dardanelle, AR, and be reached at (479) 229-4841. Be sure to visit their website, www.oldgintractors. com for more information. l

ARKANSAS’S OLDEST DEALER OF

THE WORLD’S NUMBER 1 SELLING TRACTOR, MAHINDRA

YELL COUNTY GIN COMPANY South 2nd St. • Dardanelle

479-229-4841

www.oldgintractors.com

April 2015 | ABOUT...the River Valley

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ABOUT...the River Valley | Outdoors

Read more from Johnny at www.aviewfromthebackroads.com

Embrace it

Story & photo by JOHNNY SAIN

TURKEYS...THAT WORD IS MUTTERED WITH RESPECT, whispered with urgency and grumbled with frustration more than any other word in my vocabulary come springtime. Turkeys are on my mind with the first performance of chorus frogs in February until late spring's bugs and humidity close the chapter on another season. To say they are an obsession is an understatement, but I haven't really figured out the reason.

They are, of course, beautiful birds, and gobblers in particular.

This isn't a slight toward the hens. Hens are beautiful in a different way. The contrast in physical appearance is all about ensuring another generation of turkeys. Hens are a mottled buff coloration. It's a pattern geared toward concealment because hens are tasked with incubating a clutch of eggs right on the forest floor. The best defense against predation is to disappear, and if you've ever come across a hen turkey trying to hide you know she does a dang good job of it. Gobblers, on the other hand, are working toward the opposite goals. They want to be noticed by the hens. Savage red wattles and a snow white head look too vibrant to be real on a strutting gobbler. And then he has those iridescent feathers. In the shadows a gobbler's feathers look dark as April storm clouds, but in the sunbeams... oh my...

The colors are simply dazzling. I distinctly remember a gobbler encounter from more than a decade ago when my first thoughts were that the bird was on fire. Brilliant bronze and red leapt from the turkey like flames as he stepped into sunlight. The scene was so spectacular I forgot to raise my gun.

Maybe it's the voice of a wild turkey. The clucks, purrs and yelps are cool. And turkeys make some other lesser known calls; a secret language known only to the turkeys, the trees and the dedicated woods-wise person spending time in their company. The gobble of a lusty tom is perhaps the ultimate song of southern wilderness.

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ABOUT...the River Valley | April 2015

Really, there's nothing in the Arkansas forests that compares with its urgency and virility. Its the definitive sound of spring.

Combining these spectacular physical attributes with turkey lore makes the path to obsession easier to see. Turkeys are smart, but not in the way we humans think of smart. Turkeys are smart in a Zen-like way.

There are no yesterdays or tomorrows in turkey time.

There is only the now. This is not to say they don't have a good memory because they do. They know every inch of their home, are quick to spot anything that looks out of place and they are suspicious of everything. This suspicion is a product of their place on the food chain. Humans aren't the only critters that enjoy a meal of turkey. Total awareness is a necessity in their world. This form of thought, so alien to most of us, is what makes the turkey such an intriguing pursuit. Trying to get into the hickory nut sized mind of a turkey is THE challenge of turkey hunting. But figuring out what a turkey is going to do before he knows what he's going to do is mostly an exercise in futility. Sure, there are some behaviors considered normal for turkey behavior that you can try to bank on, but turkeys aren't bound by what they are supposed to do. And that's what makes them so maddening. You make your calls, and you make your moves, and then you hope for the best. There are no guarantees.

Actually, there are some guarantees.

As the gray gives way to dawn's pastel light show, and the whippoor-wills give their encore songs, I guarantee you'll give thanks for that alarm clock you cursed a couple hours before. And as that first barbaric gobble of spring echoes through the trees I guarantee the path to obsession will open right before your eyes.

No, it doesn't make logical sense, but logic never answers all our questions. Maybe it's best if I quit trying to figure this thing out and take a page from the turkeys for a few weeks each spring. Maybe it's best if I quit asking why and just embrace the obsession. l

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On a Personal Note Be Part of the Story Guest Written by Sara Jondahl

It is because of their core beliefs that Building Better Moms has teamed up with The Hampton Foundation to put on the 2015 5K Color Run and kids 1K fun run. It’s all to raise funds and help families pay bills so that they can be with their child.

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Have you ever heard of a Color Run? It is a 5K or 1K running race where people run a course and at different points color is thrown out over you. At the end you are also given a chance to throw color on surrounding runners, friends who came out to support your crazy running habit, or that best pal you’ve always wanted to throw something at.

Sounds fun, right? Well we have an opportunity for you to join in this fun and to support a wonderful compassionate organization.

This will be the second annual BBM 5K Color Run and it is being held to support the Hampton Foundation. What is BBM and who is the Hampton Foundation? Well I am glad you asked.

My name is Sara Jondahl and I lead the Building Better Moms Group at the First United Methodist Church. BBM is a group of Moms — married moms, single moms, mothers of teenagers and mothers of infants — that meet on Wednesday nights. It is a sanctuary of support. It is a place where you can share who you are, what you struggle with and be able to ask questions that you have of other moms. I can say that we are not perfect, we do not have it all together, but we are here to share and learn together. A place to call home where we know it is safe.

Also, as mothers, we know how important it is to share that love with others, to be examples through the struggles of motherhood, parenting and being wives. Each year is different. Each year begins the same but we grow for the better.

We learn how to adapt, how to be present in our lives and the lives of those around us. As we grow, one thing remains the same, and that is our desire as mothers to help. To help those less fortunate, those struggling and to help them for the better. One of the ways that we help mothers is through the Hampton Foundation.

The Hampton Foundation’s core beliefs are to provide support so that families may be with

ABOUT...the River Valley | April 2015

loved ones. The Hampton Foundation provides gas cards so they can travel to the hospital. It provides a hotel room so they can stay a little longer with their child. It provides a caring, nurturing system with love, prayer and support. The Hampton Foundation helps families with children who have been diagnosed with a terminal disease or born prematurely. It is because of their core beliefs that BBM has teamed up with The Hampton Foundation to put on the 2015 5K Color Run and kids 1K fun run. It’s all to raise funds and help families pay bills so that they can be with their child.

Last year we raised over $4,000 for the Hampton Foundation. The Foundation used those funds to help pay bills for people like Ashly. Ashly’s baby, Champ, was born at 26 weeks although he had stopped growing and his effective age was 22 weeks. Did you know that doctors don’t really treat children less than 24 weeks because the expectancy is less than 10 percent? I did not, and was sad to hear that the doctors asked Ashly to remove life support. She refused to give up on her son, and we have watched a miracle happen. Miracles still happen today. Champ truly lives up to his name and now, at 8 and a half months old, has surpassed all the doctor’s expectations.

I love to be part of this story, and there are many more stories like this that the Hampton Foundation has helped. Don’t you want to be a part of these lives, to stand with the Hampton Foundation and provide support for these families and children when they cannot stand for themselves? Your chance to help is here. Just sign up to run in the 5K Color Run, or walk if you prefer, sign your kids up for the 1K fun run, help sponsor the run or show up on race day and help throw color at those crazy runners. We would love to have you stand with us and support those who cannot. Sign-up sheets can be found at Coldwell Banker, Regions Main Bank, or at the First United Methodist church, or of course the day of the race. Thank you!

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.

ABOUT...the River Valley | Engagements

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.)

~ April 11 ~

~ May 30 ~

~ April 14 ~

Brooke Flippo & Colton Williams Alyssa Shaw & Matt Bradley Natalie Trower & Matthew Greenfield

~ April 18 ~

Cayce Connolly & Corey Cloud

Amanda Kimbrough & Will Farley Dr. Ashley Mason & George Mallory, IV Lauren Russell & David Robinson Jill Van Es & Matt Gregory Katherine Wohlgemuth & Cole Smith

~ May2 ~

Mary Caughman & Jordan Baumberger Megan Hale & Cody Campbell Hanah Winton & Chase Peek

~ May 9 ~

Jessica Roper & Jeffrey Powell

~ May16 ~

Abbey Darnell & Kyler Lee Jami Hoyt & Mitch Wilson Dawn Thomen & Ryan Timmons

~ May 23 ~

Hanna Crane & Kurtis Kulbeth Jessica Virden & Dillon Hickman

~ June 5 ~ ~ June 6 ~

Taylor Eshnaur & Joshua Willis Alyson Frost & Ryan Ragsdale Lauren Sisson & Caleb Powers

~ June 13 ~

Alisha Sears & Braden Carson Kelli Couch & Mark Jelks Bailey Vaughn & Josh Hambuchen

~ June 20 ~

Miranda Bradford & Joey Potts Rachel Jackson & Cade Richards

~ June 27 ~

Lindsey Branham & Matt Williams

~ July 18 ~

Morgan Newton & Clay Ramey Susan Taylor & Josh Falls

Photo by Benita's Photography

~ July 26 ~

Shirley Carr & Brandon Wade

~ September 5 ~

LaRaye Anderson & Josh Harris

~ November 7 ~

Emily Blackard & Clayton Frazier

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 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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Taylor Nursery 130 S Cumberland • 479-968-2778 April 2015 | ABOUT...the River Valley

39

REGIONAL

HEALTH

SYSTEM