ABOUT | December 2014

Merry Christmas & Happy Holidays

Reflecting the Character of the Arkansas River Valley December 2014

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We prepare our students for 21st century skills Russellville School District believes that all students need to be prepared for the world in which they will one day live. Students must learn the essential skills for success in today’s ever-changing world, including critical thinking, problem solving, communication, and collaboration. At RSD, we are meeting the needs of our students by focusing on the core subjects, teaching them to be critical thinkers and problem solvers, providing technology skills, and preparing them for life and career.

At RSD, students are exposed to a wide variety of opportunities not found at all schools. ¡ ¡ ¡ ¡ ¡ ¡ ¡ ¡ ¡

1:1 Initiative at RHS

Science enrichment classes in Elementary Schools Summer Enrichment Programs Gifted and Talented Programs that include foreign language classes Pre-AP and AP classes Environmental and Spatial Technology (EAST) classes Band, Theatre, and Fine Arts Programs of Study 30 hours of concurrent credit Pre-Engineering in grades 8-12 Biomedical Studies in grades 8-12

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December 2014 8 More than just Christmas

As the holiday season builds momentum, it becomes increasingly difficult to disassociate the holidays from seasonal traditions. When considering the customs and mannerisms passed down from generation to generation, the longestablished value of the holiday season seems to grow exponentially.

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REJOICE!

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Steam Engines and Stained Glass

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Along Highway 64 in Atkins sits the Church of the Assumption with a steeple stretching 121 feet to the top of the cross and towering above the downtown Atkins skyline. The rich heritage of the church can be traced back to construction of the railroad -- an event that forever changed the River Valley.

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Downtown Fall Festival Pie & Cake Contest Winners and Recipes

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River Valley Quilters

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St. Mary's Many Christmas Trees

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Shopping Local is Worth Every Penny

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Quilting is often thought of as a traditional art, but anyone familiar with the craft will tell you that it’s alive and flourishing.

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ABOUT...the River Valley | December 2014

RiverValley AssistedLiving At River Valley Assisted Living

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December 2014 | ABOUT...the River Valley

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A PAGE FROM

The Editor’s Notebook

ABOUT the River Valley

The Month of Anticipation I like cold weather. I also like warm weather. And I especially like the weather between winter and summer on both sides of our journey around the sun.

I enjoy the first frosty days after the riot of fall color is over.

The holiday season, which for me starts with Labor Day and runs through New Year’s Day (for the most part, autumn is my holiday season) is my favorite time of year. But after January first, I’ve had enough. January turns into a gray slog through what seems like the winter of Narnia, and February’s twenty-eight (sometimes twenty-nine) days feel like sixty. I’d gladly, giddily trade February for another October. December is the exception for my winter blues. December is the farewell to fall and to the year. December is almost magical.

Here in the River Valley you never know what the December weather will bring, but it’s usually not too cold and there seems to be a cozy quality to almost everything.

And then there’s that anticipation. Anticipation for what? Christmas? A rouge cold front with the perfect mix of Gulf moisture that brings the chance of snow and chases us to the fireplace? I can’t put my finger on it, but December is the culmination of anticipation that’s been building since shadows grew long in late summer.

We’re all recovering from Thanksgiving dinner and looking forward to winter parties and feasts awaiting us as the year draws to a close. So I guess December is a time of celebration because we made it. We made it through last winter’s ice, the summer’s heat and we’re all set to do it again. Another year is in the books and December is our reward.

The December issue of ABOUT can be your reward after a long day of shopping our local merchants, socializing at the office Christmas Party or while letting the eggnog settle your nerves. Our food sections this month can be summarized with one word – sweet – with representative foods both American and international. International figures into to one of our feature stories as well when we interview Arkansas Tech Students from foreign lands. And then we settle in back home with a look at the history of Atkins’ Church of the Assumption and a comfy story about quilters here in the River Valley.

We hope you enjoy this issue, and as we say goodbye to 2014 look for more stories that reflect the character of the River Valley in 2015. Happy Holidays!

Johnny Sain, Editor

A Publication of One14 Productions, Inc Vol. IX, Issue 10 – December 2014 Owner/Publisher: Chris Zimmerman 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) 857-6791.

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 | December 2014

Calendar of Events Nov 29-Jan 6 – Winter Wonderland in Russellville Downtown. Walk through holiday light display open every night.

Dec 1 -- Visual Art Association Student Art Sale at Norman Art Gallery on the campus of Arkansas Tech University starting at 9 a.m. For more information contact 968-0389.

Dec 4 – 2014 Russellville Christmas Parade held from 10th Street and South Arkansas to West Main and El Paso. Come out and enjoy the kick off to the Holiday Season with the largest lighted Christmas Parade in Arkansas.

For more information contact 968-1272.

Dec 5 -- Downtown Art Walk and Holiday Open House in Downtown Russellville from 5 p.m.-8 p.m.

Dec 6 -- Winter at the Lake “A celebration of our winter wildlife.” Lake Dardanelle State Park at 9 a.m. Bring the whole family to the park for this one-day winter event. There will be programs, crafts, and refreshments all free of charge.

Activities will start at 9 am and end with

the trimming of our tree at 4:30 p.m. For more information contact 967-551.

Dec 6 -- St. John’s Lutheran Church Nativity Tour 3 p.m.-5 p.m. Members of the church will display more than forty different family nativities, many from around the world.

St. John’s invites the community to view the nativities and enjoy refreshments. The event is come and go as you please and admission is free. For more information contact 968-1309.

Dec 6-7 – Tis the Season… a night of music and dance. At the Center for the Arts in Russellville. Saturday show starts at 7 p.m. Sunday show starts at 2 p.m. For more information contact 968-6888.

Dec 7 -- Birding at the Cedar Falls Overlook. Meet at Cedar Falls Overlook Parking Area 10 a.m. - 10:45 a.m. Join Park Interpreter Rachel for an easy 1/4mile, handicapped accessible stroll to the Cedar Falls Overlook. You are invited to watch for and help count birds, as well as enjoy a view of Cedar Falls and Cedar

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Creek Canyon. Admission is free. For more information contact 501-727-5441.

Dec 20 -- Arkansas Tech University Graduation at Tucker Coliseum. For more information contact 968-0389.

Dec 21 – Winter solstice.

Dec 25 – MERRY CHRISTMAS! Dec 31 -- 1st Annual Arkansas Department of Health Hospice New Year’s Eve Gala.

Russellville Country Club starting at 7 p.m.

A benefit to provide help for hospice patients and their loved ones. Your evening will include a silent auction, hors d’oeuvres, prime rib dinner and dessert. Dance the night away with music by “On The Verge.” For more information contact 968-4177 ext. 128

*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.

December 2014 | ABOUT...the River Valley

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INTERNATIONAL CELEBRATI

MORE than just

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ABOUT...the River Valley | December 2014

ONS of the HOLIDAY SEASON

CHRISTMAS

Story by SHANE CRABTREE | Photos by LIZ CHRISMAN

December 2014 | ABOUT...the River Valley

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As the holiday season builds momentum,

it becomes increasingly difficult to disassociate the holidays from seasonal traditions. When considering the customs and mannerisms passed down from generation to generation, the long-established value of the holiday season seems to grow exponentially. Whether considering the time-honored tales of Santa Claus — the fictional but jolly red-suited old chap who flies his reindeer-drawn sleigh during his early morning gift delivery — or the anticipation of a gift-opening extravaganza, the traditions followed within each culture’s version of the winter holiday, in essence, forge a sense of community into individuals around the world.

But the planet we call Earth is shrinking. Not in the physical sense of course, but as a community. The global community is a real, living entity. Once seemingly marooned on separate societal wavelengths, nearly every point of the globe now has some form of contact with another, making the world an infinitely smaller place.

Amidst this high rate of global shrinkage, however, there is an interesting phenomenon at play. Because the world seems so small and commercialized, it is far too easy for one culture to assume that its winter holiday celebrations are echoed by all other surrounding cultures. Take for example North American Christmas symbols — Santa Claus, Christmas trees, stuffed stockings and the burning of the Yule Log. Though not all families follow these traditions, the media’s portrayals of the holiday season understandably plant the idea that these traditions are universal, when in reality, that is far from the truth.

In honor of the holiday season’s perspective of tradition, it seems only fair to gain an understanding of the many winter holiday traditions outside our borders.

And in order to truly break out of the North American version of Christmas, one must attempt to separate themselves from personal traditions.

For the first exploration of the world’s many winter holiday celebrations, imagine a place where winter does not even exist. As confusing as that may seem, it is a reality — if you live in Fiji.

Fiji is a South Pacific island-based country located approximately 1,300 miles to the northeast of New Zealand. One of the most economically prosperous countries of the South Pacific region, Fiji has become a favored vacation spot, and is perhaps best known for its year-round tropical weather. That being said, imagine a place where temperatures in December never drop below 70 degrees Fahrenheit. That world is Fiji, and it is home to 24-year-old Akanesi Fa. Originally from Suva, Fiji’s capital city, Fa came to Arkansas in 2008 as part of Arkansas Tech University’s International and Multicultural Student Services Office (IMSSO) student exchange program. Prior to her arrival in the United States, Fa had not personally experienced Christmas, per se.

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ABOUT...the River Valley | December 2014

Akanesi Fa from Fiji

“In Fiji, we celebrate the holiday spirit, but we don’t really celebrate Christmas,” Fa said.

“What we celebrate is each other. It’s about spending time with family and friends. We’d go swimming for hours and we eat a lot of food.”

Fa said one of the highlights of the Fijian winter holiday is the building of the lovo, a traditional underground oven.

But according to Fa, it is not the oven that makes the holiday special, but rather the socializing that occurs afterward.

“After digging the lovos, families and friends get together and slaughter a bunch of pigs and chickens and stuff,” Fa said. “It’s a really big feast, and it generally goes on for a long time. Between Thanksgiving and Christmas and even after, there is feasting and gatherings and more lovos.”

Though raised with a special appreciation of her culture’s winter holiday, a tradition she misses during her stay in Arkansas, Fa said she was always intrigued by the Western idea of Christmas.

“Christmas here was something new,” Fa said. “I was always really excited to learn about it. What we celebrate in Fiji is not really Christmas, but what you all celebrate here is the real Christmas. I don’t really know how to explain it.

“When I was back in Fiji, I used to watch movies about Christmas. There was always singing and there was snow and things like that.

In Fiji, it is warm all the time. So when I came

“It fascinates me that people look back on this day, once a year, where people celebrate this one thing,” Shantanu said. “A lot of people back home in Bangladesh do not quite understand that concept — that Christianity and Islam really celebrate a similar thing during Christmas. I try to bring those concepts together.”

On the way out of Bangladesh, the journey makes yet another educational pit stop in India. Praharsha Bollam, a student at Arkansas Tech, recalls the winter holiday traditions of her homeland.

“India, being a diverse country as you know, follows many traditions for many different festivals,” Bollam said. “We have 15 holidays, starting from December 15 to January 1. We celebrate the New Year, too.”

Unlike the cultures visited so far, Bollam said she and her family take part in Christmas caroling, the Christmas tradition of Tahmid Shantanu from Bangladesh publicly singing classic Christmas-based tunes.

“We have carol singing 10 to seven days before Christmas,” to the United States, it felt like I was in one of those movies.”

Bollam said. “We do it from 9 p.m. to late into the night, like 1 Another IMSSO exchange student, Tahmid Shantanu, or 2 a.m..” hails from Bangladesh, a South According to Bollam, pre-Christmas Asian nation bordering India. Unlike celebrations are similar to many of the Fiji’s tropical climate, Bangladesh is Western traditions, such as the decorating typically subtropical. With hot and of Christmas trees and the preparations humid summers and cold, dry winters, for Santa Claus’s arrival. A Christmastime Shantanu was not wholly caught tradition unique to India, however, is a off guard by Arkansas’s odd winter holiday cuisine known as Palaharam. weather, nor was he bewildered by the Bollam said the Palaharam are “tradition, Christmas celebration. In fact, Shantanu snack-type foods that are cooked in the said he considers the Christmas season days leading up to Christmas.” an important time of the year.

And in a special holiday tradition “Christmas is indeed a holiday in our not dissimilar to that of the customary country,” Shantanu said. “But it’s more gift exchange, Bollam said she and her of the season that we celebrate. The family take time out of their Christmas whole month of December is important season to show their appreciation for to Bangladeshis because December those they care about. is victory month. It celebrates our “One of the special things about my separation from Pakistan in 1971. family’s Christmas is that my parents buy “But I think the celebration is even many cakes, and in the evening, we go more different for Bangladeshis than Praharsha Bollam from India to our all our friends and give them the for Americans in that we prefer not to cakes,” Bollam said. “It is our way of showing our love and joy.” celebrate the day, but rather the concept. We don’t look at the

Continued on page 42... religious aspect at all. It’s all about showing appreciation to those around you.”

Shantanu said on Christmas night, he and his family gather together to watch Dr. Seuss movies, bake cookies, and eat cereal and milk. Afterward, many Bangladeshis attend “Christmas bashes.”

“The last bash that I went to in Bangladesh was at a hotel,” Shantanu said. “They had rented out basically the whole hotel for the holiday season. There were people all over and they played Christmas music. Between Dec. 21-31, the food they serve is all Christmas themed.”

Shantanu said that when he was much younger, he spent many Christmas nights waiting for Santa Claus’s arrival. Now that he has grown beyond that, Shantanu said, he holds onto the idea that Christmas is a universal holiday of thankfulness Linda Du from China to be celebrated by all.

December 2014 | ABOUT...the River Valley

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ABOUT...the River Valley | Every Day Life

REJOICE! Story by KECHIA BENTLEY | Illustration by CLIFF THOMAS

Oh you dear sweet mommas who still have children, especially school age ones, at home and are about to be overwhelmed with holiday chaos, I say to you, “REJOICE.” Yes I know, about now some of you are feeling like anything but rejoicing. You are exhausted from Thanksgiving. Either you had everyone to your house (oh, my) or you loaded up the whole gang and made your way to the grandparents. Yes, I know about the burned pies or the spilled casserole. I also know about how adorable the children looked when you put them in the car, but by the time you got to grandma’s house they had managed to find the … (fill in the blank, it is different for all of us) you had lost in the car a month ago and smear it all over themselves and the child next to them. Still I say, “REJOICE.” I know, I know, you have had it with cute school holiday projects (don’t they know you have three children) and programs. And yes, we all do understand the monumental task it was to get that picture made for your family Christmas card. You will not win any mother of the year awards for all the threatening and bribing you did just to get them to wear those matching sweaters and sit still for just one more photo (actually, 20 more photos). And you need to forgive yourself for your homicidal thoughts toward your best friend who could not help but share that her family took the perfect photo in just one take. God did not give you “those” children. He gave you, well He gave you, a challenge. Comfort yourself with the thought that she would fall apart in just one day at your house 12

ABOUT...the River Valley | December 2014

and you are rising to the occasion. God must have a lot of faith in you! That help’s doesn’t it? Yeah, I know, not really, but I tried.

Still I say, “REJOICE.” Brace yourself dear woman because there are still Christmas parades to attend. And yes, it will be the coldest night of the year; your husband will have to work late; you will have to get your oldest child to the front of the parade – position 5 -- to march with the… (again, fill in the blank) and your middle child to position 46 – almost to the end of the parade. Still I say, “REJOICE.” Do I dare bring up the Christmas pageants at church, the birthday party for Jesus that you agreed to bake five dozen cookies for six weeks ago, before you lost your mind. How about the extra rehearsals for the recitals, plays, ballet, or holiday basketball tournament? I haven’t even mentioned house decorating or gift buying! All this needs to be done on top of your already hectic routine of work, housekeeping, chauffeuring, and scheduling doctor, dentist, eye doctor and hair cut appointments. I still say, “REJOICE.” You see, those little darlings that you are running yourself ragged for right now will, in fact, one day be gone. They will leave the nest and strike out on their own with their own lives, friends, and, yes hopefully, jobs.

Continued on page 43...

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ABOUT...the River Valley | December 2014

Steam Engines and Stained Glass

Church of the Assumption looks back on more than a century of history in the River Valley

Story by JOHNNY SAIN | Photos by BENITA DREW

T

he Missouri Pacific Railroad, State Highway 64 and Interstate 40 run in triplicate through the River Valley region of Arkansas with a gentle northern angle from east to west in parallel with the Arkansas River. For centuries after the first explorers ventured west of the Mississippi River, the Arkansas River was the fastest and most reliable means of travel through wild and rugged territory that would become Arkansas.

The first settlements in the River Valley were born alongside the river. As succeeding generations ushered in new technology, and civilization emerged from the wilderness, the communities began to change. One of the more dramatic changes was the introduction of a new culture that came to the River Valley from across the Atlantic. It was an introduction made possible by the railroad.

Highway 64, as it runs pin-straight through Atkins, passes alongside an iconic symbol of that culture. You can see it long before you reach downtown, but if you don’t notice from a distance keep driving until you reach the railroad crossing east of the depot with its rusty Lake Atkins sign. Just across the highway and east sits Church of the Assumption with a steeple stretching 121 feet to the top of the cross and towering above the downtown Atkins skyline. The rich heritage of the church can be traced back to construction of the railroad -- an event that forever changed the River Valley.

“The 1870s was the big migration into this area, and that is directly related to the railroad,” said Charles Ehemann. Charles is a historian and retired journalist born and bred in the River Valley. A member of Church of the Assumption for his entire life, the church is part of his heritage. Charles can trace that heritage back through many generations. “My parents, my grandparents, my great-grandparents and back to the Bartsons,” said Charles.

Today, Missouri Pacific Railroad trains thunder through the River Valley on a path first traveled by the Little Rock - Fort Smith Railroad. By 1873, 100 miles of railroad track was on the ground, reaching from Little Rock to Clarksville. The railroad brought transportation of goods to and from the River Valley, and was an integral part of the big migration mentioned by Charles.

At about the same time as this railroad construction, The United States experienced an influx of European immigrants.

German, Swiss, Pole, French Bohemian, Belgian and Dutch immigrants found work and the promise of better days here in the new world. And while the immigrants came from a number of different countries, the majority of these people shared a common religion – Catholicism.

December 2014 | ABOUT...the River Valley

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Post-Civil War River Valley residents were a mostly protestant bunch, but the railroad brought some of those German Catholic immigrants the region. “What the railroad tried to do was get people that lived in areas like this. Not mountainous, but rolling hills,” said Charles. The growing group of Catholics in the area built their first church very near the current Church of the Assumption, but the wooden structure that sat where a majestic pecan tree now grows went by another name. The Church of the Assumption 100 year anniversary booklet (published in 1979 and compiled by Mrs. William Harvill and former owner and editor of the Atkins Chronicle, the late Tom Gillespie) offers a glimpse of those early immigrants and their first church: In the year 1878, Father Brem, born in Switzerland, arrived here from Ohio and what is now known as Nottenkamper farm was the place where Holy Mass was said in this community for the first time… The first church was built in 1878 at a cost of $5000 and was known as St Fidelis Church. The Iron Mountain Railroad donated several acres of land and a sum of money to help in the erection of the frame church. It faced south and it’s size was about 42 X 24 feet. It was constructed of pine lumber and it was painted white. The parishioners donated money and labor in constructing the church. At this time, also, a combination rectory (parish) and school was erected on the site of the present rectory. Lay teachers had charge of the school in this building. Living conditions were extremely poor in those days. Many families had log cabins and the winters were very severe. There were no roads to speak of and 16

ABOUT...the River Valley | December 2014

the families found the church by the markings on trees. (Church of the Assumption Centennial Celebration booklet 1979) With more immigrants arriving regularly, the small wooden building was outgrown by a burgeoning German Catholic population.

“It started with 16 families,” said Charles. ”But then it mushroomed quickly as the railroad brought in more German immigrants. It jumped to 60 something families and just kept growing.”

Reading again from the COA Centennial booklet: Fr. Aton Jaworski, C. S. Sp., came to take over the flock in 1879… Then in rapid succession there came to these people a number of priests, until the year 1881. Inn this year the parish grew to about 60 families when several Catholic families moved in on a section of land on Crow Mountain and in the following year to about 90 families… The parish continued to grow during the next five years (COACCB 1979).

The present brick church building was constructed in 1897 and then became known as the Church of the Assumption. That first brick building also featured a towering steeple recorded in the COA Centennial booklet that “reached 107 feet high” and according to a period writer “can be seen for miles.” The church also featured “three huge bells that can be heard throughout the surrounding area.”

The German immigrants hired by the railroad filtered through a church in central Arkansas. “They came through Little Rock, and St. Edwards Catholic Church was kind of the separating point,” said Charles. “They (St Edwards) would find places

along the line that people could settle. Atkins was one. Of course, Sacred Heart in Morrilton and St. Joseph’s in Conway, and across the river in Bigelow is St. Boniface. All of those churches were started in 1878 or 79.”

As a steady stream of new railroad workers poured into the valley, German Catholic settlements sprang up along the railroad tracks. For those of you wondering about the diminished influence of Catholicism for points north and south of the River Valley, ties to the railroad are why. River Valley railroad communities were mostly German Catholic, and new immigrants looking for work along with the comfort of their culture stayed close to those settlements. It was a pattern that quickly populated the eastern River Valley.

The mission field from more than a century ago was on a much smaller scale than today’s. Russellville and Dardanelle were the result of Catholic missionary outreach from Atkins. “You have to go to the fifties before the Catholic church was actually built there in Russellville,” said Charles. “Now they had, over in Dardanelle, St. Augustine. Russellville, well it was a church, but it was more like a big hall and it was built at what they call Sandy Point. The building is still there. But Russellville and Dardanelle was a mission of Atkins.”

While the message of Catholicism branched out through the River Valley, the pattern for construction of the Church of Assumption building was used beyond the region. “This style of building was used by the Holy Ghost Fathers,” said Charles.

“They built nine churches between here and Alabama that were this style of architecture. What they did was like in Morrilton, which is a bigger parish, they widened it out and made it longer.

This building (Atkins) was set up to hold about 200 people.”

The interior of the building is gorgeous. Diffused light filters through a spectrum of color in the stained glass windows, and gothic angles in tandem with symbols of the Catholic faith stand in contrast to a small town Americana vibe just outside the heavy wooden church doors. The acoustics are unbelievable. “These churches were built, of course before any sound systems were around,” said Charles. “You can actually go up to the tabernacle wall (located behind the pulpit) and you can whisper, and you

“It started with 16 families ... and just kept growing.” can hear it back here,” said Charles, sitting on the back pew underneath the choir balcony. A slight echo somehow clarifies our conversation as I stand near the tabernacle wall just to verify Charles’ claim. He’s right about the acoustics.

Those stained glass windows deserve another mention. Besides the interesting shapes and beautiful colors, the windows each feature names of church members from years ago. “When they started building the church they asked people to sponsor different things,” said Charles. “And even some of the families from back in Germany donated money.” Almost every name is German: Maus, Bartzen, Vegner (Wagner), Jungblud (Youngblood), Schmidt, Muller (Miller), Berkemeyer and others. Holding on to heritage is important for the church. Another example of this is the patterned wood floor dividing the sanctuary.

“That was covered with carpet, and when they pulled the carpet up the architect just had a fit,” said Charles. “In the 1930s they had put down a heavy linoleum, and that was the pattern on it. So the architect said why don’t you get somebody to make that pattern out of wood.”

Another unique aspect of the Church of the Assumption has had only three major priests over the course of 135 years. Attitude reflects leadership, and the longevity of the church is doubtless a reflection of long-term dedication from its leaders.

For most River Valley residents, the church has always been here. Built by German immigrants flushed from their homeland

by Prussian persecution into a road-less wilderness, working toward a new beginning in a strange new land, and led by men with a deep compassion for their fellow humans. The steeple was destroyed by fire, most likely from a lightning strike, in 1989 yet today the steeple stands tall. It’s a church that has withstood the test of time and is growing to this day. With members of the youngest generation already filling the pews, Charles believes the future is bright. “This last year, our parish has really started to grow,” said Charles. “You know how when you’re sitting in church and the kids just scream bloody murder? Boy that’s a good sound down here.”

That’s the sound of a promising future for a church and people that have endured for more than 135 years. l December 2014 | ABOUT...the River Valley

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ABOUT...the River Valley | Community and Events

Renovations bring new life, new role to Caraway Hall One of the most recognizable and historic facilities at Arkansas Tech University is now a hub for Greek life on campus.

Opened in March 1935, Caraway Hall has been listed on the National Register of Historic Places since 1992. It was named in memory of Sen. Thaddeus Caraway. His widow, Sen. Hattie Caraway, spoke at the dedication of the building in October 1935.

Almost eight decades later, a $528,000 interior renovation has transformed Caraway Hall into a sorority house for all four National Panhellenic Conference organizations at Arkansas Tech --- Alpha Sigma Tau, Delta Zeta, Phi Mu and Zeta Tau Alpha.

Representatives from each sorority moved into the facility at the beginning of the fall 2014 semester. Leaders from the organizations were involved in planning the renovation, which was put on display

for alumni and current students during a Homecoming 2014 open house on Saturday, Nov. 1.

“I feel like Greek life definitely needed something on our campus that was a visual point for campus,” said Chloe Cox of North Little Rock, president of Delta Zeta.

“Caraway Hall is a great place and has a great location. It has increased people’s perception of Greek life and it definitely helped us during recruitment.”

Cox noted that the new lobby furniture is her favorite feature of the renovated Caraway Hall.

“Everybody was in love with it,” said Cox. “On the first night of orientation, the new girls were lined up wanting to move in. It was great to see that they all want to live there, and that is definitely what we wanted.”

All four organizations met their recruitment goals of admitting at least 28 new members for fall 2014, and the number of bids extended by the National Panhellenic Conference sororities on campus has increased by 39 percent in the last three years.

“I love that I am with my sisters in Caraway Hall,” said Katy Gatling of

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ABOUT...the River Valley | December 2014

Wynne, president of Phi Mu. “The meeting spaces give both our on-campus and offcampus members a place to hang out and be together. It’s great to be able to just go upstairs for our meetings.”

Gatling explained that the opportunity to interact with members of the other organizations has been an added benefit.

“You think that they are different because they are in a different sorority than you,” said Gatling, “but seeing them in that environment instead of just seeing them in class, you have the chance to see that you are more similar than different.”

Autumn Asher of Greenwood, president of Alpha Sigma Tau, said that aspect of the Caraway Hall project has been especially helpful for her organization, which is in its second year returning to the Arkansas Tech campus after a three-decade hiatus.

“A lot of us really didn’t know very many of the girls in the other sororities,” said Asher. “Now we all share a laundry room and see each other in the stairways every day, so it’s been a great opportunity to meet the girls in the other organizations.

“Before, when we just joined, it was difficult because we didn’t see each other or talk that much except for our weekly chapter meetings,” continued Asher. “Now, all of our members come up and hang out in Caraway, not just the girls who live there. We have really bonded.”

Asher said that the carpets and hardwood floors are her favorite features in the renovated Caraway Hall.

UACCM art students gather while working on their pieces for the art exhibition.

“I think the main thing Greek life does is show that students can come together for a common purpose,” said Asher. “The main focus of Greek life is philanthropy.

Everyone is different and fits in with different organizations, but we all come together to help the community.”

Bailey Egger of Bentonville, president of Zeta Tau Alpha, said that Caraway Hall already feels like home.

“It’s one big sleepover all the time,” said Egger. “There are 25 of us living there, and we are always together. I didn’t think it was going to be nearly this good. It blew my mind the first time we walked in there. Our floors are beyond anything that I would ever imagine in a dorm room.

py p a H

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“There’s officially a place for everyone to come and spend time,” continued Egger.

“Having a place that we can all call our own has already helped.”

ART, CULTURE, THEATRE EVENTS AT UACCM

UACCM art students’ work is on display for public viewing in the E. Allen Gordon Library on campus. An opening reception was held last week where artist Lydia Shannon won a people’s choice contest for her piece entitled “Trapped.”

Artist Jim Cope’s piece named “Sea Birds” won an honorable mention. These pieces along with many others will remain on display until Dec. 6. >>

Setting a New Year’s resolution to change your life? Let us help!

Call or click today to make plans for 2015 at UACCM.

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December 2014 | ABOUT...the River Valley

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Library hours are Monday through Thursday 7:00 a.m. to 8:00 p.m., Friday 7:00 a.m. to 5:00 p.m., and Sunday 12:00 to 4:00 p.m. The Library will be closed Nov. 26 through 28 for Thanksgiving.

For more information about events at UACCM or for a map of the campus, visit www.uaccm.edu.

ENTERGY ARKANSAS DONATES TO ATU PHYSICAL SCIENCE DEPARTMENT

Entergy Arkansas donated $1,000 that will allow the Arkansas Tech University Department of Physical Sciences to enhance the equipment in its biochemistry teaching laboratory at McEver Hall.

Mike Duncan (photographed, left) made the check presentation on behalf of Entergy. An Arkansas Tech alumnus, Duncan is a customer service representative for Entergy.

Accepting the donation on behalf of the Arkansas Tech Department of Physical Sciences were Dr. Newton

Hilliard (photographed, center), associate professor of chemistry; and Dr. Jim Musser (photographed, right), department head and associate professor of physics.

TROUT DAY 2014

The CADDIS Fly Fishing Club, the Russellville Recreation and Parks Department and the Arkansas Game and Fish Commission (AGFC) are again

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ABOUT...the River Valley | December 2014

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partnering to bring seasonal trout fishing to Russellville. The AGFC will stock Pleasant View Park pond with 1,200 Rainbow Trout, and Trout Day 2014 will be held on Saturday, December 6 from 9 a.m. - noon. This will be an opportunity for folks of all ages to “catch a limit of trout in Russellville.”

The AGFC Family and Community Fishing Program has brought urban trout fishing to more than 20 communities around the State, and it has been tremendously successful. Hundreds of adult “catchable” trout will be stocked.

“We hope that novice and seasoned fisher-persons will take advantage of this convenient opportunity to catch trout in Russellville,” said Dave Snellings, project leader for the CADDIS Fly Fishing Club.

Both bait fishing and fly-fishing will be available, and bait will be provided.

Ben Batten, program coordinator for the AGFC’s Family and Community Fishing Program announced that a “Basic Trout Fishing Clinic” has been scheduled for Tuesday, December 2 from 6 p.m. - 7 p.m.

at the Hughes Center in conjunction with Trout Day 2014. The clinic is free and a certificate for a free rod and reel will be given to each of the first 50 kids 15 years or younger attending the clinic. Children must bring this certificate to Trout Day on Saturday to receive their brand new rod and reel combo.

The Family and Community Fishing program is an effort by the AGFC to provide families and children the opportunity to catch trout and enjoy a fun and exciting day of fishing. “This annual event in Russellville has continued to be one of the best events we do anywhere in the state,” said Batten. “I really look forward to spending time with old friends and meeting new ones every year. This year we are providing more fish than we have been able to in the past, so chances of catching trout should be very high. Please bring your own fishing gear and we will provide the bait.”

A fishing license and trout permit (stamp) are required for persons 16 years of age or older, and all trout regulations will be

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enforced. The limit of five Rainbow Trout will apply for this trout-fishing event.

Jerrold McKaughan, president of the CADDIS Fly Fishing Club, said that members of the club would be on hand to help those who would like to try fly fishing for trout. McKaughan says to “bring your fly rod if you have one.”

For more information, call the Hughes Center at 968-1272. l

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ABOUT...the River Valley | December 2014

ABOUT...the River Valley | Valley Vittles

NENA'S EUROPEAN DESSERTS | (501) 208-6578

Decadent Old World Treats Story by JOHNNY SAIN | Photos by LIZ CHRISMAN

It’s unbelievably rich. Thin layers of flakey pastry, nuts and sweetened with either syrup or honey. It’s called baklava and it’s a treat that has been satisfying the sweet tooth for centuries. Many, many centuries.

Baklava is likely one of the oldest recipes of the civilized world. Though its specific origins are hard to trace, most food historians agree that the first baklava was cooked and enjoyed in the Middle East all the way back in 8th century Mesopotamia. For those that don’t know, Mesopotamia is known as the birthplace of civilization, and delectable food is a wonderful byproduct of civilization. Hats off to Mesopotamia … for a lot of things.

But sweet food was considered a luxury back then. The early civilized world was still much more concerned with eating for survival rather than pleasure, and decadent victuals were enjoyed only by those that could afford them. A common saying in Turkey to this day is “I am not rich enough to eat baklava every day.”

Modern day America is a different story, though. You don’t have to be rich to enjoy baklava whenever you want. Even every day. We know a good source for all your Old World dessert cravings, and especially baklava.

That place is the kitchen of Nena’s European Desserts – a catering service in Morrilton owned and worked by a woman who crafts tasty sweets in the tradition of the old ways. Nena’s baklava would make a Mesopotamian’s mouth water, and it can do the same for citizens of any other civilization -- old or new. l December 2014 | ABOUT...the River Valley

23

ABOUT...the River Valley | Countertop Creations

OVERALL WINNER “THE AUNT BEA AWARD” FRUIT PIES; 1ST PLACE PIE: _______________________________

Sweet Tooth Heaven

FRESH PEACH PIE -- Heather Watson of Russellville Crust: 2 1/2 c all purpose flour 1/4 tsp fine salt 3 T sugar 1/4 c shortening, cold 12 T butter, cold and cubed 1/4-1/2 c ice water

Story by LYDIA ZIMMERMAN, Food Editor

S

weet tooth heaven is how I would describe this year’s Downtown Fall Festival pie and cake contest. Our judges had the pleasure of sampling twenty-five entries this year, and all the entries easily satisfied every sweet tooth.

Mayoral candidate Randy Horton, local businessman Ronnie Tripp and assistant professor of hospitality administration at Arkansas Tech University, Susan West, joined returning judges Jeff Phillips and Carney Callahan.

Entries this year were anything but traditional. There were no pumpkin or sweet potato pies, and what might have started as traditional recipes, such as coconut and apple, were spiced up a bit with ingredients you may have never thought to add.

I am sure you will find at least one pie/cake among these recipes that will satisfy you and your family’s sweet tooth, and possibly became a family favorite.

A special thank you from Kitchen Essentials and ABOUT magazine to all of this year’s participants and volunteers. Once again, you helped make it a great success.

As always, enjoy! We sure did.

24

ABOUT...the River Valley | December 2014

Sift flour, salt and sugar. Add the shortening and start to break it up with your hands as you start to coat it with the flour, add the butter cubes and into the flour with a pastry cutter. Add the ice water a little at a time until the mixture forms a dough.

Make a ball. Divide dough in half and press into a disc shape. Wrap in plastic. Chill for 30 minutes. On floured surface, roll each disc into desired crust.

Filling: 1 c sugar 2 T cornstrach 1 c water 1 (3 oz) package peach gelatin 3 c sliced peeled ripe peaches In a saucepan, combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from heat, stir in gelatin until dissolved. Cool. Arrange peaches in crust. Pour filling over peaches in crust.Chill until set, about 2 hours. Top with cool whip.

2ND PLACE PIE: _______________________________ FRENCH CANADIAN APPLE PIE -- John LaFave of Russellville

*One teff pie crust (recipe for this not included in pie recipe submitted, see added recipe below) Line a pie pan with a teff crust dough, trim the excess dough and bake at 375 degree for six minutes. Bake the excess dough also and save it for the use in the crumb topping.

Filling: 2 lb apples 4 oz (approx 1/3 c) maple sugar 4 oz (approx 1/3 c) sugar 3 T starch 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 2 T Applejack (alcoholic beverage) 1 tsp vanilla 4 T heavy cream 4 T butter

Caramel Apple Blondie Pie

Crumb topping: 4 oz lightly baked pie crust trimmings 3 oz (approx 1/3 c + 1 T) brown sugar 1/4 oz (approx 3 tsp)

are cooking, combined dry ingredients in large bowl and add maple syrup, applejack, cream and vanilla. Stir until ingredients are well incorporated. Add to the apples and cook until it thickens. Cool filling then pour it into pie shell.

Cover the pie loosely with foil and bake it for ten minutes at 425 degrees. Remove pie from oven. Reduce oven temp to 375 degrees. Spread crumb topping evenly on pie and sprinkle with maple sugar. Bake for an additional 35-45 minutes.

Preheat oven to 425 degrees. Peel and slice apples. Sprinkle with lemon juice.

Place apples in a pan and cook for approx.

8 minutes to soften apples. While apples

*Teff pie crust Preheat oven to 375 degrees.

Without sifting, combine: 2 c teff flour

1/2 c maple syrup 1/2 c unrefined corn oil or canola oil 1/2 tsp sea salt Without rolling or refrigerating, press dough with your fingers into a pie plate.

Recipe Courtesy of teffco.com

3RD PLACE PIE: _______________________________ CARAMEL APPLE BLONDIE PIE -- Logan Pate of Pottsville

6 lg (approx 3 lbs) Granny Smith apples 2 T all purpose flour 2 c firmly packed light brown sugar, divided 1 c butter, divided 1 1/2 c all purpose flour >>

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1 1/2 tsp baking powder 1/2 tsp salt 3 lg eggs, lightly beaten 3 T bourbon 3/4 c coarsely chopped toasted pecans 1/2 pkg refrigerated piecrusts (*I use my own pie crust recipe) Apple Cider Caramel Sauce (see recipe below) Peel apples, cut into 1/4 inch thick wedges. Toss with 2 T flour and 1/2 c brown sugar in a large bowl. Melt 1/4 c butter in a large skillet over medium high heat; add apple mixture, and sautĂŠ 15 minutes or until apples are tender and liquid is thickened. Remove from heat: cool completely (about 30 minutes).

Meanwhile, preheat oven to 350 degrees.

Melt remaining 3/4 c butter. Stir together 1 1/2 c flour and next 2 ingredients in a large bowl. Add eggs, bourbon, 3/4 c melted butter and remaining 1 1/2 c brown sugar, stirring until blended. Stir in pecans.

Fit piecrust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of the skillet. Spoon two-thirds of apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.

Place pie on lower oven rack and bake at 350 degrees for 1 hr and 10 minutes to 1 hr and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.

Drizzle cooled pie with 1/3 c Apple Cider

Kirt Mosley

Interior Design

Pineapple Upside Down Layer Cake with Pineapple Pecan Buttercream

Caramel Sauce. Serve with remaining sauce.

Apple Cider Caramel Sauce: 1 c apple cider 1 c firmly packed light brown sugar 1/2 c butter 1/4 c whipping cream Cook cider in a 3 qt saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 c. Stir in remaining ingredients. Bring to a boil over mediumhigh heat, stirring constantly, for 2 minutes. Remove from heat and cool completely.

Refrigerate up to 1 week. To reheat, microwave on HIGH 10-15 seconds or just until warm, stir until smooth. *Never Fail Pie Crust 2 c flour

1 c shortening salt in hand (about 1 tsp) Mix together until it forms small balls 1/2 c cold water 1/4 c flour Shake together, add to the mixture.

Knead together. This recipe makes 2 pie crusts.

CREAM PIES 1ST PLACE PIE: _______________________________ PINEAPPLE COCONUT PIE -- James Whitlock of Russellville

1/3 c flour 2/3 c sugar 1/4 tsp salt 3 tsp vanilla 2 c milk 4 eggs, separated (reserve whites for meringue)

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ABOUT...the River Valley | December 2014

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2 T margarine 1/2 c crushed pineapple 1/2 c coconut 1/3 c sugar (for egg whites/meringue) Baked pie crust (*see recipe below) Mix flour, sugar and salt together. Warm milk over moderate heat, then stir in dry ingredients. Bring to a boil, boil for 2 minutes. Slightly beat egg yolks and stir in small amount of hot mixture. Cook for 1 minute. Add margarine, vanilla, crushed pineapple and coconut stirring well. Pour into a baked 9-inch pie shell.

Make meringue with egg whites and sugar. Put on top of filling and sprinkle with coconut. Make in 400 degree oven until light brown.

Pie Crust: 1 1/2 c all purpose flour 1/2 c butter flavored shortening 1 tsp salt Mix the above ingredients together.

Then stir in: 5 T cold water 1 egg 1 tsp vinegar Roll out into a crust and place in pie pan.

Bake until lightly brown. Makes 2 crusts.

2ND PLACE PIE _______________________________ PEANUT BUTTER & BANANA PIE -- Regayla Loveless of Russellville Crust: 1 1/4 c graham cracker crumbs

Mama's Coconut Cream Pie

1/4 c sugar 1 stick melted butter Filling: 3/4 c brown sugar 1/2 c cream cheese, softened 1/2 c peanut butter 1/2 tsp vanilla 1 tub (8 oz) cool whip, thawed 1 1/2 c sliced bananas chocolate syrup Place brown sugar, cream cheese, peanut butter and vanilla in a mixing bowl. Beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange sliced bananas in bottom of crust. Spread peanut butter mixture over bananas. Drizzle with chocolate syrup. Cover and freeze for 8 hours.

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3RD PLACE PIE _______________________________ MAMA’S COCONUT CREAM PIE -- Pam Sellers of Russellville

1 lg bag Baker Coconut 1 baked deep dish pie crust 2 sm boxes instant coconut cream pudding mix 1 tub (16 oz) cool whip 2 c milk Bake pie crust and let cool. Roast 1/4 c coconut in a skillet on medium heat and let cool. With electric mixer, mix pudding mix and milk until well blended. Add 8 oz of cool whip and blend well. Add 2 T roasted coconut and 1 c raw coconut, blend well then pour into cooled pie crust. Mix 1 c raw coconut and 8 oz cool whip and spread over top of pie filling. Sprinkle roasted coconut over the top. Refrigerate for 1 hr.

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HOLIDAY PIE 1ST PLACE PIE _______________________________ CHOCOLATE PECAN PIE -- Heather Watson of Russellville Crust: 2 1/2 c all purpose flour 1/4 tsp fine salt 3 T sugar 1/4 c shortening, cold 12 T butter, cold and cubed 1/4-1/2 c ice water Sift flour, salt and sugar. Add the shortening and start to break it up with your hands as you start to coat it with the flour, add the butter cubes and into the flour with a pastry cutter. Add the ice water a little at a time until the mixture forms a dough. Make a ball. Divide dough in half and press into a disc shape. Wrap in plastic. Chill for 30 minutes. On floured surface, roll each disc into desired crust.

Filling: 1 1/2 c chopped pecans 1 c semi sweet chocolate chips 1 c dark corn syrup 1/2 c sugar 1/2 c packed brown sugar 1/4 c water 4 lg eggs 1/4 c butter, melted 2 tsp cornmeal 2 tsp vanilla 1/2 tsp salt Press prepared pie crust into 9 in deep pie pan. Sprinkle pecans and chocolate

evenly onto bottom of piecrust. Combine corn syrup and next 3 ingredients in a saucepan and bring to a boil over medium heat and cook for 3 minutes. Remove from heat. Whisk together eggs and next 4 ingredients. Gradually whisk 1/4 of the hot mixture into the egg mixture. Then add egg mixture to the remaining hot mixture, whisking constantly. Pour filling into prepared pie crust. Bake at 325 for 55 minutes or until center of pie shows signs of firmness.

2ND PLACE PIE _______________________________ APPLE PIE -- Jacki Miller of Dover Crust: 3 c flour 1 1/4 c shortening 1 tsp salt 5 T water 1 T vinegar 1 egg, slightly beaten Cut shortening into flour and salt.

Combine vinegar, water and egg, mix well then pour all at once into flour mixture, blend with a fork. Yields 3-4 crusts.

Filling: 4 lb mixed apples 2/3 c sugar 2 T lemon juice 6 T butter 2 T flour 1 tsp cinnamon 1/4 tsp salt 1 lg egg, beaten

Peel and core the apples, slice thin.

Transfer to a bowl and toss with sugar and lemon juice. Melt 4 T butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12-15 minutes. Add the flour, cinnamon and salt, stir until juices thicken, about 2 minutes. Remove from heat and let cool completely. Place one crust into pie pan and add the cooled filling, dot with remaining 2 T butter.

Place top crust over filling, crimp with fingers. Brush top with beaten egg. Cut slits in the top crust to allow steam to escape. Chill 1 hr. Place baking sheet on low oven rack and preheat oven to 425 degrees. Put pie directly on hot baking sheet and reduce heat to 375 degrees.

Bake until the pie is golden and bubbly, 1 hr to 1 hr and 10 minutes, rotating the pie as needed. Cover the edges with foil to prevent browning too quickly.

Transfer to a cooling rack and cool until filling is set.

LAYERED/SHEET CAKES 1ST PLACE CAKE _______________________________ PINEAPPLE UPSIDE DOWN LAYER CAKE WITH PINEAPPLE PECAN BUTTERCREAM -- Heather Watson of Russellville Non stick cooking spray 3 c cake flour plus more for pan 1 c butter, softened, plus 1/2 c melted 2 1/4 c sugar 5 lg eggs 1 tsp vanilla extract 2 tsp baking powder 1/4 tsp salt

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ABOUT...the River Valley | December 2014

1 1/4 c whole buttermilk 1 1/2 c firmly packed brown sugar 2 (20 oz) cans of pineapple slices (reserve 2 T juice) 1 jar maraschino cherries drained Pineapple Buttercream Frosting: Chopped pecans for garnish 1/2 lb butter, softened 3 1/2 c confectioners sugar Beat all the frosting ingredients in a bowl until well combined.

Preheat the oven to 350 degrees. Spray 2- 9 inch deep cake pans with spray and coat with flour. In a large bowl, beat 1 c of butter on medium speed with a mixer until creamy. Add sugar, beat until fluffy.

Add the eggs, one at a time, beating between each addition. Stir in the vanilla and set aside. In another bowl, add the 3 c of flour, baking powder, salt, stir to combine. Add the flour mixture into the egg mixture, alternating with the buttermilk, starting and ending with the flour. Divide the brown sugar evenly between each pan. Pour the melted butter evenly over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Pour equal amounts of batter over the fruit and bake until a toothpick inserted comes out clean (40-45 minutes). Let the cakes cool in the pans for 10 minutes and then invert onto wire racks to cool completely. To assemble the cake, arrange 1 layer on a cake plate, then stack the remaining layer. Frost with buttercream and press pecans on the sides.

2ND PLACE CAKE _______________________________ PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE AND MAPLE CARAMEL SAUCE -- Theresa McPherson of Russellville 1 c butter, softened 2 c sugar 4 lg eggs 1 (15 oz) can pumpkin 1 tsp vanilla extract 3 1/2 c all purpose flour 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp baking powder 1 tsp ground cinnamon 1 tsp salt Cream Cheese Frosting* Maple Caramel Sauce** Preheat oven to 350 degrees. Spray a 13X9 inch baking pan with baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating

well after each addition. Stir in pumpkin and vanilla.

In a medium bowl, combine flour and next 5 ingredients. Gradually add to butter mixture, beating just until combined.

Spoon batter into prepared pan.

Bake for 45 minutes or until a wooden pick inserted in center comes out clean.

Cover with foil halfway through baking to prevent excess browning, if necessary. Let cool completely on a wire rack.

Spread Cream Cheese Frosting on top of cake. Drizzle Maple Caramel Sauce over frosting and swirl as desired. *Cream Cheese Frosting 3 (8 oz) pkgs cream cheese, softened 2 1/2 c confectioner’s sugar 1 T vanilla extract 1/2 tsp maple extract In a large bowl, beat cream cheese and confectioner’s sugar with a mixer at medium speed until smooth and creamy.

Add vanilla and maple extract, beating to combine.

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**Maple Caramel Sauce 1/3 c butter 1/2 c firmly packed dark brown sugar 3/4 c heavy whipping cream 1 tsp maple extract 1 /4 tsp salt In a heavy bottomed medium saucepan, melt butter over medium heat. Add brown sugar and cook, whisking often, until sugar melts. Bring to a boil over medium-high heat and boil for 3 minutes. Gradually add cream, whisking constantly. Continue to boil over medium-high heat until sauce is thickened and coats the back of a wooden spoon. Remove from heat. Stir in maple extract and salt. Let cool completely.

Cover and chill for up to 1 week.

CHEESECAKES 1ST PLACE CAKE _______________________________ KAITLYN’S CHEESECAKE WITH WALNUT TOPPING -- Kaitlyn Munroe Crust: 10 graham crackers (crumbled) 2 T butter, melted 1/2 c walnuts (crumbled) 2 tsp brown sugar Mix graham cracker crumbs, walnut crumbs, brown sugar and butter. Spray 9 inch spring pan with oil. Press crust into pan.

Cake: 4 (8 oz) cream cheese blocks, room temp 1 1/2 c sugar 3/4 c milk 4 eggs

Kaitlyn's Cheesecake with Walnut Topping

1 c sour cream, room temp 1/4 c flour 1 T vanilla extract 1 tsp honey Topping: 2 T butter 1/3 c brown sugar 2 T honey 1 1/2 c walnuts Preheat oven to 350 degree. Mix cream cheese with sugar. Blend milk, eggs (1 at a time). Blend sour cream, vanilla, flour and honey. Pour onto prepared crust, sprinkle topping onto cake mixture and bake 1 hour. Let cool in oven for 6 hours, then refrigerate.

2ND PLACE _______________________________ KEY LIME -- Avery Foster of Dardanelle Crust: 1 1/4 c graham cracker crumbs 2 T sugar 5 T melted butter

Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar and butter until well combined. Press into the bottom of a greased pie pan. Bake crust for 10 minutes. Cool while making filling but leave oven on.

Filling: 1 (14 oz) can sweetened condensed milk 4 lg egg yolks 1/2 c + 2 T fresh key lime juice Whisk together condensed milk and egg yolks. Add juice and whisk until combined (will thicken some). Pour into pie crust and bake for 15 minutes. Chill for at least 8 hours. Top with whipped cream.

3RD PLACE _______________________________ NO-BAKE CARROT CHEESECAKE -- Theresa McPherson of Russellville 1 lb cream cheese, softened 1/2 c sugar 1/2 tsp vanilla extract

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ABOUT...the River Valley | December 2014

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1/2 tsp pumpkin pie spice 1 pinch salt 3/4 c carrot juice 1/2 c heavy cream, cold 1 graham cracker crust 1/4 c caramel sauce 1/2 c walnuts, roughly chopped With mixer on high speed, beat cream cheese, sugar, vanilla, spice and salt until fluffy. Reduce speed to low, slowly beat in carrot juice until well mixed; set aside.

Whip cream until stiff peaks form.

Gently fold whipped cream into cream cheese mixture. Spread filling in graham cracker crust. Refrigerate at least 4 hrs or up to 1 day.

Place caramel sauce in microwave-safe bowl. Microwave on high 10 seconds or until slightly runny. Stir in walnuts.

Spoon walnut mixture onto cheesecake.

Refrigerate until ready to serve.

SPECIALTY CAKES 1ST PLACE CAKE _______________________________ PEANUT BUTTER CUPCAKES WITH CREAMY PEANUT BUTTERVANILLA FROSTING -- Sabrina Jones of Russellville 1/2 c butter, softened 3/4 c firmly packed brown sugar 1/2 c granulated sugar 1/2 c creamy peanut butter 4 lg eggs, separated 2 c all purpose flour 1 tsp baking powder 1/4 tsp salt 1 c milk 24 mini Reese’s Peanut Butter Cups

*Creamy Peanut Butter-Vanilla Frosting Garnish: Minis Reese’s Peanut Butter Cups, gold sugar sprinkles Preheat oven to 350 degrees. Line 2 (12cup) muffin pans with paper liners.

In a large bowl, beat butter and next 3 ingredients with a mixer at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition.

In a small bowl, combine flour, baking powder and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.

In a medium bowl, beat egg whites with a mixer at high sped until stiff peaks form.

Gently fold beaten egg whites into butter mixture. Spoon batter into prepared muffin cups, filling two-thirds full. Place 1 mini Reeses cup in the center of each muffin cup, pressing down until edges of peanut butter cup are even with cupcake batter.

Bake for 15 to 20 minutes or until edges of cupcakes are golden brown. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

Spread or pipe Creamy Peanut ButterVanilla Frosting evenly over cupcakes.

Garnish with mini Reeses and gold sugar sprinkles, if desired. Cover and refrigerate up to 3 days. *Creamy Peanut Butter-Vanilla Frosting 1 c butter, softened 1 c creamy peanut butter 1/4 c milk 1 tsp vanilla extract 6 c confectioner’s sugar

2ND PLACE _______________________________ ANGEL CAKE SUPREME -- Kelly Tucker of Russellville 1 c flour 1 1/4 c confectioner’s sugar 1 1/2 c (approx 12) egg whites 1 1/2 tsp cream of tartar 1 1/2 tsp Almond extract 1 c granulated sugar Sift first 2 ingredients and set aside.

Beat egg whites, extract and cream of tartar until soft peaks. Beat in sugar until stiff peaks. Fold in flour mixture, 1/4 at a time. Bake in tube pan at 350 degrees for 30 minutes. Invert pan and cool.

3RD PLACE _______________________________ LEMON POUND CAKE -- Becky Manning of Russellville

1 lb (2 c) butter 1 lb (2 c) sugar 6 eggs 1 lb sifted plain flour 1 lb golden raisins (dredged in a little of the flour) 1 lb chopped pecans 1 oz lemon extract Cream butter and sugar well. Add eggs one at a time. Then add flour, raisins and last nuts and lemon extract. Bake at 250 degrees in a tube pan, paper lined and greased, or, spray with Baker’s joy. Bake for about 1 1/4 to 1 1/2 hrs depending on your oven. Cake is done when a toothpick comes out clean.

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479.747.1587 December 2014 | ABOUT...the River Valley

31

River Valley Quilters Much more than Sewing

Quilting is often thought of as a traditional art, but anyone

Story by MEREDITH MARTIN MOATS Photos by JOHNNY SAIN

Many of the women are native to the River Valley whereas others moved to familiar with the craft will tell you that it’s alive and flourishing. the region later in life. As we conversed about the importance of craft, textiles, Implementing the skills of former generations with modern color and geometry, they pulled out examples of their handiwork. tools, quilters create works of everyday art ranging from beautiful Most quilt designs have names, many of which are centuries old. There was a utilitarian blankets to intricately crafted wall hangings. beautiful Grandmother’s Flower Garden quilt hand sewn from flower sacks generations ago, a block quilt A few weeks ago, I had the opportunity to visit with the River made by students in the Pottsville school, and a wedding ring quilt Valley Quilters in Russellville, a group of area quilters who meet in a deep shade of vibrant blue. There was a star quilt in shades of every third Thursday at the First Presbyterian Church on West sunshine yellow and river blue, and a hand embroidered Sunbonnet Main in Russellville. Founded in 1986, they meet to share skills Sue design made for grandchildren. Embroidered names stitched and ensure the art form stays alive for generations to come. Their in black thread on some of the older, lovingly used quilts spoke monthly meetings feature a variety of skill sharing workshops, of a connection to generations past. Some of the quilts were made helping quilters grow in their craft. Though they do not typically in recent years; others created by mothers and grandmothers, work on quilts during their meetings, they do often pool their and passed down decades ago. Some were the work of a solitary efforts to create textiles for donation to storm and flood victims, quilter whereas others were the product of a larger group effort. and for regional women and children’s organizations. One of their Each quilt evoked a story that spanned generations. core goals, explains program chair Beatrice Burnett, is to help For many women in the group, quilting is a skill they learned “fill the needs of people in distress with a quilt made by caring from their mothers and grandmothers. “Just like a lot of other hands.” They also participate in the Quilts of Valor program, people,” Beatrice Burnett explains, “my mother and grandmother creating handmade quilts for area veterans.

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ABOUT...the River Valley | December 2014

made quilts before me.” She says quilting has been a hobby of hers “for as long as I can remember.” Many of her grandmother’s quilts from the 1800s now belong to her daughter, who has also taken up quilting.

“I love fibers, textiles, the feel, the color,” Beatrice says. “It does something for my inner soul I guess.”

Quilting is a traditional craft with its roots in utilitarian use. Yet quilt makers have always found a way to make these everyday objects works of art. Modern quilting allows craftsmen and women to experiment with a host of fabrics and designs, placing an emphasis on aesthetics.

“I love to go to the quilt shows and admire the colors,” explains Beatrice. “To me, it’s really the colors that make the quilt.” Like many quilters, Beatrice loves learning new techniques and notes that her mother used mule shears to cut fabric for her quilting.

Today, quilters can choose from a wide array of tools made specifically for the craft. “I think textiles, sewing, it’s lifelong learning,” she explains. “You never learn everything there is to know. There are still avenues, new tools, and new fibers coming on the market,” she continues. It’s largely about the process for Beatrice, the nuances of choosing fabrics and experimenting with techniques. “It keeps it interesting and keeps my mind going,” she adds. She’s also passed on the craft to her daughter, giving her a needle, thread and buttons to practice with as a young girl. “She can’t remember the first time she had a needle and thread in her hand,” Beatrice explains. Today, her daughter makes quilts for community auctions and fundraisers, using her skills to generate money for her community.

Other women grew up around quilting but didn’t pick up the skill until they were adults. “I’m a 5th generation quilter.” says Karen Womack . “I first started because when I first married I was too poor to buy any Christmas presents,” she laughs. “So I made these bags, one for mom and one for mother-in-law.” Karen pulls a quilted textile fabric bag up for us to see. “Mom still uses hers,” she continues. “My motherand-law is gone so I got this one back.” Like many people who quilt, these early designs have become family heirlooms -- a thread connecting families and communities. >>

"One of our core goals is to help fill the needs of people in distress with a quilt made by caring hands.”

December 2014 | ABOUT...the River Valley

33

Karen says she first learned to quilt after taking a beginning class taught by a friend. She passes her love of quilting on to her many social studies students in both Pottsville and Dardanelle schools.

“I taught about when the nation was beginning, and we studied different crafts,” she explains. The class worked quilting into their language arts activities, and members of the River Valley Quilters would often visit the classroom to help students work on their project. She pulls out a large block quilt for us to see.

“This is a governors’ quilt,” she explains, pointing to the blocks of fabric, many of which contain a signature and a state emblem.

“We sent patches to all the states and got about 36 of them back,” she notes. The children, she says, did the quilting, and fellow quilters from the group mentored the children along the way. Quilting is about so much more than just sewing. It’s about geometry and problem solving. “It’s like working puzzles,” Karen elaborates. “Except you make the parts to the puzzle.”

Donna Rogers grew up in a family of quilters, but it wasn’t until she and her husband lived overseas that she picked up quilting. She recalls the day her oldest son called saying he had good news. She intuitively knew their first grandchild was on the way, and involuntarily exclaimed, “let’s make a baby quilt!”

There was a quilting group in the international community where they lived, and they taught the Rogers how to piece that first baby quilt together. As she tells her story, she pulls out another early quilt she and her husband made together decades ago. “We GREAT DEALS ON THE WORLD’S

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ABOUT...the River Valley | December 2014

took it to this show and tell and there were cute smiles from everyone. We thought they were proud of us,” she laughs. She points out the misplaced fabric, noting that neither she nor her husband knew anything about the importance of quarter inch seams, rendering pieces of the fabric upside down.

They’ve come a long way since then. Today, she and her husband continue to quilt together. They operate a longarm quilting business, a form of machine quilting that uses an industrial sewing machine to sew together the top and backing into a finished quilt. Together they make beautifully intricate designs, some of which come from popular and well-loved international quilting artist Jinny Beyer.

Current organizational president Clarice Grace said it was the River Valley quilting group that provided the impetus she needed to become a quilter. It was about 1989 when she saw an article in the Courier newspaper about a meeting the group was hosting just a few blocks up the street from her home.

So Clarice called and asked if she could attend. “When they had show and tell I was hooked,” she remembers. “I had been sewing all my life but had never seen anything so beautiful

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as the quilts they were making.” She signed up to take a continuing education class at Arkansas Tech and learned as she went along. Today, she makes quilted designs for friends and family including intricate wreath designs, Sunbonnet Sues and block quilts filled with stories. She has become increasingly interested in adding applique to her work.

As we visit, the women share stories about their closets full of fabric, how quilting helps them relax and find peace, and their admiration for the craftsmen and women who have come before.

They speak frequently of the tools they use today, laughing about the many conveniences they have that were never afforded to the elders from whom many of them learned. They talk of the few remaining purists out there who continue to quilt solely by hand,

paying deep respect to the intricacy such work entails. But for many modern quilters, the craft offers participants a way to bring traditional art forms into the modern day. Karen Womack says that for years she harbored conflicting feelings when using a sewing machine to create her designs until one day her daughter asked, “Mom, if Martha Washington had a sewing machine don’t you think she would have used it?”

The River Valley Quilters welcome new members including both beginning and advanced quilters. Anyone interested in learning more can contact President Clarice Grace at 479-2648525. Are you a quilter? I’d love to hear your story. Visit me online at www.boileddownjuice.com to see more photos from the River Valley Quilters. l

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www.happy-jumpers.com December 2014 | ABOUT...the River Valley

35

ABOUT...the River Valley | Outdoors

A Change of Pace The ice storms last winter left behind considerable dendrodamage. Large pine limbs covered the front yard, and two fencepost diameter cedar trees had cracked under the weight of early December ice and snow.

A few days after the ice melted, I was headed to the shed for gas can and chainsaw. As luck would have it, the can was empty and saw blade dull. Dropping the gas can into my truck bed, I climbed into the cab, and that’s when the hatchet caught my eye.

The hatchet has been riding inert in my truck – kind of like I ride in my truck -- since this past summer. I’m not even sure where it came from, but the ancient shape set wheels to spinning. I had an idea that would save a little gas money.

The pine tree limbs were chopped into manageable pieces and one cedar tree completely limbed before taking a break. I was tired. A chainsaw will wear you out, but it’s nothing compared to the hatchet at full throttle. It’s a good tired, though. Muscles and tendons that don’t normally don’t see much action were stretched and abused. Forty-four degrees outside and I had broken a good sweat. My lungs were aching. Great cardio workout, but I was going to burn out quickly at this pace.

Pace… Something about that word gave me pause as it flashed through my brain. Maybe I needed to rethink pace.

Prehistoric technology is rarely compatible with twentieth century work creeds. The “time is money” mantra just doesn’t translate very well to ancient tools. The hatchet, like the longbow and the garden hoe, calls for a more deliberate pace. Nothing wrong with working hard, but whacking away until you’re exhausted and lathered up like a racehorse is not the most efficient way to use a hatchet.

So I slowed the pace.

Rhythm soon developed. A staccato “thak, thak, thak” brought to 36

ABOUT...the River Valley | December 2014

Read more from Johnny at www.aviewfromthebackroads.com

Story & Photos by JOHNNY SAIN

conclusion with a light metallic “shring” as tree limb separated from trunk. Fresh cedar fragrance sprang from the doomed tree with each stroke. Romanticizing a task that is in fact hard manual labor says a lot about my level of privilege. If the hatchet was my only option every time I’d probably hate it. But if I had to pick one word to describe the work that day it would be agreeable. Yep, it was a product of my position, my freedom to choose, but on that cool winter day the combination of work, smell and sound was very agreeable with my disposition. I even chopped the cedar trunks down to lengths easily carried to the kindling pile. Everything about the experience was satisfying and -- here’s that word again -- agreeable.

It was only one afternoon doing marginally important work -hardly a baseline for philosophical change about collecting firewood and cleaning the yard. This change is, however, something I want to explore for lots of reasons. I’m not saying the chainsaw won’t see action this winter, but an old crosscut saw with a busted handle found its way to me this weekend. I’ve ordered a file to sharpen the blade, and I’ve got my eye on a double bit axe, too.

Will the “time is money” doctrine interfere with this new interest? Maybe. It seems that I’m looking for ways to slow my pace in a world obsessed with speeding it up. Can I find compromise between these conflicting attitudes? My definition of time well spent will be the deciding factor. Is an afternoon in blessed winter silence, turning my body and soul back to the old ways with their abstract value worth more than time saved by a growling chainsaw and gasoline fumes? And what am I saving time for? Sitting in front of the television? More work for the sake of work? These are the questions I’m asking as my firewood pile dwindles, and a cold north wind filters through the Ozarks bringing winter to the River Valley. l

About Products

Looking for the best products in the River Valley? These retailers have them! Shop local for the best deals!

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Full zip hoodie in grey and dark green.

Arkansas Tech in green and gold on chest, oversized tech swoosh on back. Wonderboys up sleeve. Availble in sizes small thru 4X.

Dip baker comes with leak or onion baked dip mix (others available.) Dishwasher, microwave and oven safe. Lots of gourmet foods and gift items to match.

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Men's and women's MTN Scarves and Brooklyn Headgear by Kavu FELTNER'S ATHLETE'S CORNER; 2320 West Main, Rsvl; (479) 968-6464

2014

Drive Thru * Walk Thru * Make Memories NIGHTLY! November 29 thru January 6 December 2014 | ABOUT...the River Valley

37

ABOUT...the River Valley | Community Commerce

Dependable Air Conditioning Company Inc. 3904 S. Arkansas, Russellville | (479) 968-5555 www.dependable-air.com Story by EMILY LANGFORD | Photos by JOHNNY SAIN

W

hen I think of Arkansas, specifically areas like Russellville, I cannot help but hear the theme song from Cheers in my head. “Sometimes you want to go where everybody knows your name.” With the picturesque scenery, Southern hospitality and endless opportunities for adventure, Arkansas is a place many choose to call home for a lifetime. For folks like James E. and Carol Johnson, a good opportunity and the things mentioned above led them back to Arkansas from Pasadena, Texas.

The year was 1972, and James E. Johnson, native of Dover, was working as a maintenance supervisor for a chemical company in Texas that made sulfuric acid. His uncle, who was the distributor for Carrier in Arkansas, informed him that a dealership in Russellville was in the works and asked if he would consider QUICK TIPS FROM RUSTY • With very cool temperatures creeping in, it is recommend to get heaters serviced for winter to make sure everything is safe as far as carbon monoxide • Make sure filters are changed frequently 38

ABOUT...the River Valley | December 2014

moving back home.

Thrilled with the idea of being back in his home state, James jumped at the offer and moved his family back to The Natural State, where Dependable Air was born. Their first location was on East Main Street where Tops Shoes is. After experiencing growth over a couple of years, they moved into a larger building located on South Arkansas Ave, and the business is still run out of that location.

James and his wife, Carol, ran the business three to four months and then began hiring people as needed.

After the passing of James three years ago, Rusty Johnson, son of James and Carol, took over the business with his mom. “Any time I was not in school or it was summer break, I spent working with mom and dad. It was in 1976 that I began working fulltime for them,” said Johnson.

Rusty is not the only Johnson helping keep Dependable Air running. Robin Johnson Freeman, daughter of James and Carol,

oversees office operations, with the help of trusty guard dog, “Chewy.”

Dependable Air specializes in heat, air and plumbing sales and services including installation and change outs.

“We love this area. You have got the lake, stuff to do outdoors, plenty to do when you are not working,” said Johnson.

Johnson added that by being a local business in an area like Russellville or Dover, you know most of your customers personally and repeat customers become friends. “We like new customers, but we often work with people we have known for years, have been neighbors with and so on,” said Johnson.

“The biggest challenge has been that we may not always be the cheapest, but we have someone on call 24-hours a day,

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who will work on holidays, weekends, deer season, anything. People can depend on us after the sale to still be there for them,” Johnson explained.

When doing business with Dependable Air, Johnson ensures that everything is in per state code, they are state certified and insured, that quality work can be expected every time and that they will always back work up if problems arise in the future.

To learn more about Dependable Air and everything they offer, you can visit their website at www.dependable-air.com or call them at 479-968-5555. l

RIVER VALLEY EQUIPMENT SALES, LLC 4200 E. Main • Russellville

479-968-5900 December 2014 | ABOUT...the River Valley

39

ABOUT...the River Valley | Backyard Living

Read more from Meredith at www.boileddownjuice.com

The Boiled Down Juice

Running Dry A few weeks ago, my family and I went walking in the country where we came across a partially dry creek bed. It was the same creek I once played in as a child, just a little further upstream from the banks I knew. Water congregated in shallow, leaf-filled puddles. We found a tiny frog, likely seeking out a spot for hibernation.

Everything was still and quiet. But you could tell from the high banks that this creek had once been filled with rushing water.

As we walked along I told my sons about how I used to write messages on scraps of paper and stuff them inside empty Sprite bottles, sending them down stream. I was probably around eight-years-old at the time, and had read somewhere that all streams lead to the ocean. I became obsessed with this realization that water is forever winding its way downstream.

I wish I could remember what I wrote on those little scraps of paper, but I am pretty certain I always included my mailing address in hopes someday I’d receive a letter from another country. I know now that my messages in a bottle probably never made it out of Arkansas and likely 40

ABOUT...the River Valley | December 2014

Story by MEREDITH MARTIN-MOATS Photo by JOHNNY SAIN

only contributed to the piles of trash along creek beds in Yell County. But at the time, the creek seemed fundamentally connected to water systems of the world. Perhaps I overestimated the potential of that small branch to carry messages to the Arkansas River and beyond. But the core idea---that the creek was intrinsically connected to a global water system which sustains us all--stands the test of time.

My sons were curious about the height of the rocky creek bed. In some places it was taller than even me, dark brown dirt woven with roots tangled in the curves of the soil. I imagined the fast rushing creek I once I heard as a child and how, during rainy months, I’d hear it moving long before my eyes ever caught sight of the sun bouncing off the water. I recalled the voice of my father telling me that when he was a child the creek ran all year long and had once provided enough water for the area cattle. Downstream there was even a dipping vat where farmers once dipped their animals in the current.

By the time I was a child in 1980s the creek only ran part of the year. These days it doesn’t run much at all. I looked over at my

sons, bending over poking fallen limbs into leaves in the muddy puddles. I searched for a way to explain to them how and why a creek can dry up. I tried to find a way to tell them about the sacred nature of water.

Mostly I just told them the stories I knew about my own childhood and my father’s childhood. Something shifted in me that afternoon as we walked around that mostly dry creek bed; a stirring feeling I will likely try to name for decades to come.

My father probably didn’t realize it at the time, but those stories he told me about the history of the creek left a huge impression on me as a child. I didn’t know a thing about depleting water tables or aquifers or drought or how massive agricultural ventures and our own wastefulness as a nation is depleting our most precious natural resource. All I knew was that the water is always in motion and that the creek I loved to play in---the creek that I somehow knew was connected to all other creeks---used to run year round.

I didn’t have a name for what I felt, but I could feel that story somewhere deep in my psyche. All children recognize the importance of a running stream.

My dad’s stories set the stage for research I did years later while working as a reporter for KUAF 91.3 FM where I once produced the Saturday version of Ozarks at Large, a weekly news and cultural program based in Fayetteville. In the early 2000s, I interviewed city water officials about the regional drought and learned just how much water the average household wastes every day. It’s not just a matter of us taking long showers, always running the washing machine or dumping millions of gallons of water on spacious lawns that will never grow into food for animals or people. Even the way our water systems are set up encourages waste. For example, the water we use to flush our toilets goes through the same purification process as the water from the tap. There are people around the world desperately in need of clean water and we use a huge chunk of

ours to flush the commode. Just think about that for a minute. In a country that values innovation and claims to relish the beauty of our natural landscape, is this really the best we can do? Can we begin to rethink our relationship to water?

This past week I read about a project in San Francisco where a group of artists took images of the city and painted all the arroyos (streams that only run in the rainy season) that once ran through the heart of downtown. With all the development in the city, these streams have been rerouted or have dried up. I began to wonder what such a map might look like here in central Arkansas. Although still largely rural, we’re losing our waterways all the time.

Aquifers lower. Creeks become seasonal.

We spend millions of dollars using water fit to drink just to keep our front yards green. What if we used that water to grow

food instead? It would take at least a tiny bit of pressure off the massive agricultural ventures that need more and more water to feed our growing populations. We keep laying down pavement for new roads, adding to storm water runoff that erodes the soil and sends toxins to the water sources.

What if we implemented water retention gardens around our new parking lots and roads? It’s a simple investment that can cut down on erosion and even flash flooding.

As a culture, we may believe that water is a fundamental resource, but our actions sure don’t show it. Maybe we’ve become apathetic; maybe we think there’s nothing any of us can really do. As I looked at that creek bed with my young sons standing near, I realized that no excuse is valid. Water is sacred, and I’m making a commitment to act on this belief. Do you feel the same? l

December 2014 | ABOUT...the River Valley

41

...continued from page 11 Though experiencing India for only a short while, it is unfortunately time to trek onward. Now to examine the winter holiday traditions of one more culture, move the pin from Bangladesh to the far northeast corner of China.

Set the pin down on the city of Baoding. Located 87 miles northeast of China’s capital, Beijing, Baoding is home to Xiaohan Du. “The Chinese culture is very, very old and its history is rich,” Du said. “But first things first — we don’t actually celebrate Christmas. The closest thing we have to Christmas is our New Year’s celebration. It’s a 15-day celebration and it’s full of tradition.”

According to Du, the Chinese New Year is to China as Christmas is to the Western cultures. Just as winter holiday traditions are observed in many ways around the world, the traditions of the Chinese New Year are equally diverse.

“I think it is very hard to try and compare the two holidays,” Du said. “But at the same time, it is hard to say they are different.

They both focus on family and gift giving. But I think what makes them different is that the Chinese New Year is a longer holiday, and there are more traditions that we follow.”

Among the many traditions observed during the Chinese New Year, Du said there are many small traditions that make the Chinese New Year special and unique to her and her family.

42

ABOUT...the River Valley | December 2014

“Each one of our traditions has a story behind it, something to explain its importance to our culture,” Du said. “For example, almost everything that we do during the festivities involves the color red. That is because of the Nian.”

“According to tradition, there was a monster, the Nian, which would attack the villages and eat the children. One day, when the monster attacked a village, it did not eat one of the kids because he was wearing red. From that time until now, we always decorate in red. It is for good luck.”

On the day of the New Year, Du said all the children run to their parents and close relatives and wish them a happy new year, at which point they will receive a red envelope with money in it.

“In the end, we almost have several holidays all at one time,” Du said. “We celebrate Thanksgiving and Christmas, and we also have something like a Halloween.”

Now, after following four individuals on an informationfilled journey through their winter holiday traditions, one can no longer assume that there is only one structure to the Christmas season. From Fiji, to China, to Bangladesh, India, and back to North America — even with the realities of globalization, every culture has its winter holiday traditions. Nothing will ever change that.

That being said, to all who are beginning holiday preparations — may the holiday spirit be upon you, and may you be granted every happiness this holiday season has to offer. l

...continued from page 12.

Oh now, don’t get me wrong. I am not saying rejoice because one day it will all end and you will be free. I am saying rejoice because you are in the midst of it.

You can put your hands on those sweet faces every day. They go where you go and you go where they go.

You know where they are and what they are doing – that is unless they are teenagers, and then you need private detectives to know exactly what they are doing. And again forgive yourself for your homicidal thoughts toward your girlfriend with the perfect kids. God’s got “this” and your kids covered. And if you need some help with that detective work just give me a call. I have lots of experience. I am especially good at tracking down drunken high schoolers in the middle of the night, in the middle of the woods – in my pajamas no less! Fun times. Still I say, “REJOICE.” The day is coming when you will no longer make all their appointments, drive them to the appointments, call them to make sure they have driven themselves or their siblings to the appointment.

You will no longer have to get anyone to the parade, practice, music lessons, or games. Your house will be empty. No more school programs or class trips. Do not rejoice over this.

There will come a day as the holidays arrive that you will call your precious child who has moved out of your house and off your payroll – yes, rejoice over that! You will call to see if they can make it home for Thanksgiving or Christmas.

Our boys are now 28, 25, and 23. The oldest moved away to Florida for a few years. We missed some holidays with him. New job and too much distance.

He is now closer, but still vacation days are limited and there is a young woman in his life. Her needs must be accounted for.

Our middle son has started his career as a Civil Engineer in a town about two hours away so not bad but again vacation days must be considered because the family Thanksgiving is a five hour drive for him. And every other year our Christmas is in Florida.

Our youngest has just started law school,

and up until this year jobs have kept him away for Thanksgiving.

This is what we spent all those crazy years training them for: life on their own. Our goal was to raise young men who could lead and provide for their households. Men who could make their wives and children feel secure and safe.

From all accounts it looks as if we have been successful.

But now each year that passes we wait to see who will be able to make it home and

who will have to miss the family gathering.

Thankfully, this year we get to have all three boys together for both Thanksgiving and Christmas.

So you mommas who are still in the thick of it, REJOICE! You know all your babies will be right by your side this Christmas morning.

And for those of us with grown up babies, we will REJOICE as well, whether they are with us or not, for we have been greatly blessed with memories of the chaos! l

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Saint Mary’s Many Christmas Trees

For more than a decade, Saint Mary’s has displayed a variety of beautiful Christmas trees throughout the hospital. Now, with nearly a dozen trees in a multitude of styles and colors, the tour of trees is something to behold.

It all began in 1999 when Sharon Edgell, former Volunteer Coordinator at Saint Mary’s, wanted to improve on the Christmas tree used to decorate Cafés 2 & 3 where the annual Volunteer Christmas Tea was held. Decorations on the tree were sparse, mismatched and more than a little worn. The tea was the next day, so there didn’t seem to be any options.

That night, Saint Mary’s elves loaded the tree’s branches with gold lame’, and large burgundy and gold balls. The tree was topped with sprigs of gold curly sticks and burgundy plumes. Plus, every ornament and each yard of fabric was donated. The transformation thrilled Sharon; the volunteers were most appreciative, and a tradition was born.

The tree brought so much joy that several hospital departments asked if they could have a Christmas tree in their area as well. “It would really be great for our patients,” the staff said. “Just think how much patients AND family members would love to have a little Christmas cheer if they have to be in the hospital.” Who could argue with that?

What started out as a desire to bring cheer to patients, families and visitors throughout the holiday season has evolved into a passion for a small but enthusiastic group of hospital employees, volunteers and many generous individuals and businesses.

“You can’t believe how generous people have been,” said Brenda Harrison, director of marketing and community relations for Saint Mary’s. Of the eleven trees decorating the hospital, seven of them were donated. And over the years, hundreds of ornaments in every possible color have been shared with us as well.”

Two of the newest trees are located in the inpatient rehab department and the fourth floor. Donated by Flowers Etc., these trees are really fun and colorful. The Mardi Gras tree in the rehabilitation department is loaded with royal blues, bright pinks, lime greens and purples. Many of these ornaments were donated by Sweeden Florist and Jean Oates. The fourth floor tree is called the citrus tree because of the gold, orange, lime green and red ornaments. Many of these ornaments came from Denise Howard and others who were kind to share their ornaments. Cathy’s Flowers and Millyn’s have donated ornaments as well.

Jeri and Mike Summers donated a beautiful new nine foot tree that adorns the diagnostic recovery department. “Over the years lots of people have donated all sizes of gold and silver balls,” said Diana Herrera, current volunteer coordinator. “We added some gold and silver mesh, a variety of bronze ornaments and snowflakes, and some beaded ribbon to create an elegant silver and gold tree. This tree is my favorite.”

Of all the trees, the most popular is the ten-foot Be A Santa To A Senior tree in the hospital outpatient services department lobby. “This tree has a very special meaning for all of us,” said Regina Yingling, outpatient services unit secretary. Scattered among the beautiful red and white ornaments, paper ornaments hang on the tree. Each ornament holds a Christmas wish list for a senior member of our community. Often that senior doesn’t have family, and will likely spend the holidays alone. “We love being a Santa to these seniors.

Sharing the Christmas spirit with others is very gratifying,” Yingling added.

For a location map of all the trees, stop by the volunteer desks at the main hospital entrance or the reception desk in outpatient services. To donate a tree or ornaments call Brenda Harrison at 479-964-5687 or email brenda.harrison@saintmarysregional.com 44

ABOUT...the River Valley | December 2014

December 2014 | ABOUT...the River Valley

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On a Personal Note Shopping Local is Worth Every Penny Guest Written by Tabatha Duvall

There is a growing following for the “Shop Local” movement, and for good reason.

Utilizing our local businesses is the groundwork for keeping our economy and our community healthy,

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Christmas shopping -- the best part of the season and the worst part of the season. Giving is the true meaning of the season, but fighting crowds, monitoring sales and stalking parking spots makes us wonder if it’s worth getting out in the cold. Honestly, the introvert in me has won out many times and off to Amazon.com I went.

However, after taking the position of Membership and Sales Director at the Russellville Area Chamber of Commerce, I’ve been able to see the direct effect of spending our dollars at home. This year, I plan on doing all of my Christmas shopping locally. Taking the state of our economy into consideration, buying local could be the best decision we as shoppers make this season.

There is a growing following for the “Shop Local” movement, and for good reason. Utilizing our local businesses is the groundwork for keeping our economy and our community healthy, and it was reported by the National Retail Federation that 20-40 percent of sales in small and mid-size retailers happen in the last two months of the year.

At the very basic level, when you spend money in your community, more money stays in your community. According to a 2008 Civic Economics study, 68 cents of every dollar spent in your town will remain in the town.

Chances are the small businesses we’re shopping in aren’t making a huge profit, but recirculating those 68 cents into their cities. With our current economy, job creation is a major talking point and support of our local businesses can help provide new jobs and keep the ones we have secure.

Local shops are twice as likely to use other local businesses including architects, designers, cabinet shops, sign makers and contractors for construction.

Local accountants, insurance brokers, computer consultants, attorneys, and advertising agencies help ensure the shops run smoothly. A percentage of sales go to local taxes supporting our schools, our transportation, our parks and our safety, as well as putting money in the pockets of our teachers, drivers, park rangers and emergency workers.

Small businesses are more likely to carry a higher percentage of locally produced goods than chains,

ABOUT...the River Valley | December 2014

meaning more jobs for local producers. More people inside the community are able to reap the benefits this money can provide. These businesses are the ones employing our friends, family and neighbors keeping them financially secure and giving them the ability to reinvest their wages back into the local economy.

Local business owners living in the community are less likely to leave and are more invested in the community’s future. They are our decision makers -- sitting on our city councils, school boards, nonprofit boards and sponsoring our little league teams and community events like the RussVegas Half-Marathon and Relay For Life. Because they have so much vested in the community’s long-term health, they make their decisions carefully and personally feel the impact of those decisions.

Though our local shops may individually carry a smaller variety of products and gifts, this creates a diversity and community culture unique to Russellville and surrounding areas. When asked about your favorite shop or restaurant, chances are it’s a local unique entity, and our Best of the Best lists reflect that. Feltner’s Whattaburger and C.J.’s Butcher Boy are both recognized regionally for their burgers and have both become symbols of Russellville and our community culture. Millyn’s in Dardanelle is a staple for bridal registries throughout the River Valley. No matter where you call home, these and other small locally owned businesses help provide identity to our communities, but we often forget their survival depends on our patronage.

In 2012, a Google Consumer Survey found one-fourth of consumers purchased gifts from a retailer they had never shopped with before, and I urge you to do the same. The diversity of our retailers guarantees unique gifts for our loved ones while supporting our neighbors and our community culture. The River Valley has options for your father who’s a hunter, little brother who’s a musician, mother who’s a baker, best friend who is a fashionista and everyone in between. Your local chambers of commerce would be a great resource to find listings for your local businesses. This year, take a stand for your community and shop locally.

It’s worth every penny.

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.)

~ December 6 ~

~ March 14 ~

Sarah Rose Wilbourn and Josh Jefferson

Kathryn Dicken and Alexander Lopez

~ December 12 ~

~ March 20 ~

Sarah Katharine Haney & Lance Ketchum

Erin Marsh & Joey Brown

~ December 13 ~

~ April 18 ~

Madison Carroll and Charley Buford Lyndsey Hunt and Jordan Vinson Lauryn Tereza and Taylor Carr

~ December 20 ~ Lauren Nelson and Justin Morden Bethany Wade and Shawn Sutton

~ January 3 ~ Meagan Hamby and Steven Minniear

Katherine Wohlgemuth and Cole Smith

~ May16 ~ Abbey Darnell & Kyler Lee

~ May 21 ~ Hanna Crane and Kurtis Kulbeth

~ May 23 ~ Jessica Virden and Dillon Hickman

~ June 13 ~

~ January 17 ~

Alisha Sears and Braden Carson

Jennifer Johnston and Chris Reed

Kelli Couch & Mark Jelks

~ February 28 ~

~ June 27 ~

Emma Finch and Trey James

Lindsey Branham and Matt Williams

Photo by Benita's Photography

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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