ABOUT | February 2016

Mindful Fashion

Reflecting the Character of the Arkansas River Valley February 2016

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Creating Futures For Our Children Is Important

That’s Why We’re Doing It Russellville School District strives to meet each child where they are emotionally, socially, and intellectually and move him/her in a positive direction. We believe in offering many opportunities that give our students an advantage. This includes:

Creating Healthy & Safe Environments

Providing Quality Facilities for Students and Patrons

Providing World Class Curriculum in STEM, Art, and Literacy

Offering Varied Extracurricular Activities

Focusing on Career Planning Before Graduation Encouraging Good Citizenship in the Community

220 West 10th Street n Russellville, AR. 72082 n 479.968.1306 n www.russellvilleschools.net

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ABOUT the RIVER VALLEY ~ FEBRUARY 2016

FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

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TA B L E O F C O N T E N T S

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FEBRUARY 2016 EDITION

Pg16

Pg8

Pg36

8 Mindful Fashion

Ana Kilani’s aesthetic describes her character. “Minimally eccentric,” she calls it. She’s small, elegant, soft spoken. Perhaps not what you would expect from a young entrepreneur.

14 ...And a Sundae for my Friend

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Truth, Justice, and the Matrimonial Way

It’s a beautiful afternoon. Greeted by bright orange foliage, you head toward the bluff where the sun will soon bow to an endearing young couple exchanging their vows.

32 Community Pages

38 The Colors of Community Shine Through

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Subscribe online today at www.aboutrvmag.com or send a $20 check for a One-Year Subscription (11 Issues) to ABOUT Magazine 220 East 4th Street Russellville, AR 72801 Call 479.219.5031 for more information.

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ABOUT the RIVER VALLEY ~ FEBRUARY 2016

I’ve driven by that building on East Main Street in Russellville probably a thousand times. I’ve always wondered what it was back in the day.

42 Prepare, do, fail and learn

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Lunar Lore

VALLEY VITTLES Kob Jai ~ Pg. 24

JOHNSON REGIONAL MEDICAL CENTER welcomes

Dr. Robert Kester Urologist from Miami, Florida.

Dr. Kester brings to the River Valley a wealth of knowledge and experience from the Bladder Health and Reconstructive Urology Institute in Florida. He is fellow-trained in Female Urology and has completed his Residency in Brooklyn, New York.

Dr. Kester graduated Medical School in Philadelphia, PA and is Board Certified by the American Board of Urology. He brings to JRMC excellent skills in urology from his experience in Florida, Maine, Ohio, and New York. He has also donated his time and skills in West Africa in the past.

SERVICES: • General Urology • Prostate Exams/Surgery • Urinary Tract Illness • Stone Disease • Female Urology/Pelvic Medicine & Reconstructive Surgery, • Male Sexual Dysfunction

To schedule YOUR appointment with Dr. Kester call 479-754-5396.

Specialty Clinic 2 • 1100 Poplar Street, Clarksville, AR 72830 • (479)754-5396

FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

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A PAGE FROM

The Editor’s Notebook

A Decade of ABOUT A LOT OF THINGS CAN CHANGE WITHIN A DECADE. Toddlers become preteens. Teenagers become adults… legally, anyway. Things we thought immovable and steadfast can shift. Change, whether we like it or not, is the only constant. Adaptation to change is the only thing that can ensure survival, and this is true for the smallest microbe on up to the largest corporation and even societies. In a world of uncertainty this is certain.

But what sets the most successful of entities apart, why some thrive while others die or only endure, is an ability to hold on to the foundation of their existence.

They build on the unique qualities that define them while embracing that inevitable change. This ability borders on the mystical because we all know what often happens to the best laid schemes o’ mice an’ men. You can think and plan and implement all you want, but you never know if it will work.

ABOUT…The River Valley magazine is celebrating a decade of existence in 2016. Not to toot our own horn, but 10 years of publication is an incredible feat for any magazine. Look around the magazine world on every scale and take note of those no longer with us. I have. And I’ve pondered long and hard on why this is. There doesn’t appear to be a common thread among those who have fallen just as there is not a magic formula for success. It would be easy to dismiss it all as simply fate. I mentioned before that the reasons for failure or success often seems mystical, but I don’t really believe that. Though there is so much about life and business that is out of our control, there are ways to tilt the odds in our favor. I point back to my prior words again: it all depends on the foundation. And you know who built the foundation for ABOUT. Dianne Edwards’ vision for ABOUT had a few distinguishing characteristics.

Some key components of the magazine — integrity, honesty, grace and class — were extensions of her personality. I can’t help but think that over the last decade, as waves of uncertainty pounded media and magazines throughout the nation, the foundation of ABOUT is what allowed it to endure. Our challenge is to build on that foundation, to adapt and evolve while staying true to ABOUT’s core values.

I believe those values can carry us to another decade and beyond of reflecting the character of the River Valley.

Johnny Carrol Sain, Editor johnny@aboutrvmag.com

Celebrating a Decade of Character in the Arkansas River Valley A Publication of One14 Productions, Inc Vol. XI, Issue 1 – FEBRUARY 2016

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

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

Material contained in this issue may not be copied or reproduced without written consent. Inquiries may be made by calling (479) 219-5031.

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

Benita DREW

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ABOUT the RIVER VALLEY ~ FEBRUARY 2016

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CHRISMAN

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CALENDAR OF EVENTS: FEBRUARY 2016 Feb 3 — Eagle Tour at Lake Dardanelle State Park. Dress warmly as temperatures and winds are more severe on the lake. In an effort to accommodate as many people as possible for our tours we will be taking reservations.

Call the visitor center at (479) 967-5516 to reserve your seat. Begin boarding 15 minutes before the tour, at the boat dock near the Tournament Weigh-In Facility. These tours are weather dependent.

Feb. 6 — Savor The Symphony Fundraiser dinner presented by the Russellville Symphony Guild. 6 p.m. at the Russellville Country Club. For tickets call board member Judy Murphy at 967-1177.

Feb 9 — Arkansas River Valley Chapter of the Arkansas Archeological Society Meeting 7 p.m. at Arkansas Tech Museum, Techionery Building, Arkansas Tech University campus. The Arkansas Archeological Society brings together people interested in preserving information about the prehistory and history of Arkansas.

Its members help to foster and encourage a constructive approach to the archeology of Arkansas. The Arkansas River Valley Chapter usually meets on the first Tuesday of each month at 7:00pm in the Arkansas Tech Museum in the Techionery Building on the Arkansas Tech University campus.

The February 9th meeting (second Tuesday this month) of the Arkansas River Valley Chapter of the Arkansas Archeological Society will include a presentation by Dr. Jeffery Mitchem titled “The Richards Bridge Site and Its Important Secrets” Chapter meetings are free and open to anyone interested in archeology or Arkansas history.

ABOUT...the River Valley

For more information contact Dr. Beahm at ebeahm@uawri.org or 501-727-6250.

Feb 13 —The Great Migration Challenge at Lake Dardanelle State Park 2:30 p.m. Each year, over 350 bird species travel hundreds and sometimes thousands of miles to find the food they need to survive. Lake Dardanelle State Park makes a perfect place for them to find this food and rest due to its diverse habitats. Can you take on that challenge?

Meet a park interpreter in the grassy area across from the visitor center to try your luck.

For more information contact 967-5516.

Feb 28 — Marsh Mystery at Lake Dardanelle State Park 1:30 p.m. As the Arkansas River journeys through Lake Dardanelle, it continually shapes the land and creates opportunities for people. We have to be careful when enjoying these opportunities that we don’t affect others. Join a park interpreter in the grassy area across from the visitor center and help her solve a marsh mystery. Discover how you can help protect our natural areas. For more information contact 967-5516.

March 5 — Archeology Day at Petit Jean State Park 8:30 a.m. - 7 p.m. March is Archeology Month in Arkansas. Spend a day discovering the archeological treasures of Petit Jean Mountain including the American Indian pictographs of Rock House Cave. Contact the park for a schedule. Admission is Free. For more information, contact (501) 727-5441.

March 7 & 8 — UACCM/UCA partner each year to bring a Holocaust survivor to central Arkansas from the United States Holocaust

Alan Ward Vice President Nick Horner Senior Vice President

Chip Blanchard President and COO

Barton Allen Executive Vice President

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

Memorial Museum in Washington, D.C. The three free public events scheduled for this year: Monday, March 7 at 7 p.m. in the James H. Clark Auditorium at Conway High School; Tuesday, March 8 at 9:45 a.m. in the H.B. White Auditorium at Morrilton High School; and Tuesday, March 8 at 6:30 p.m. in the Fine Arts Auditorium at UACCM. For more information, call 501-977-2081 or email strain@uaccm.edu April 16 — Arkansas Symphony Orchestra Concert on the ATU campus in Witherspoon.

Pre-reception at 6 p.m. at the Russellville Country Club. Concert starts at 8 p.m. For tickets call board member Judy Murphy at 9671177 or at the door.

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479-498-2400 FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

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ABOUT the RIVER VALLEY ~ FEBRUARY 2016

Mindful Fashion Ana Kilani’s aesthetic describes her character. “Minimally eccentric,” she calls it. She’s small, elegant, soft spoken. Perhaps not what you would expect from a young entrepreneur. Her aesthetic extends to her workspace. Everything has function and everything has a simple beauty.

She works in a charming old house, her childhood home, near downtown Russellville. Its walls are plain yet sturdy. The hardwood floors creak, but the woodwork is still grand. There’s a warm glow about the place. It’s timeless and enduring, much like the clothing Ana now sources.

Story written by MIKE QUAIN | Photos by LIZ CHRISMAN

FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

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Ana officially opened Greenhaus, an online clothing store, on November 13, 2015. She focuses on sustainable clothing made with a minimal impact on the earth and manufactured under fair labor practices. Ana fights what she calls “throw away fashion.” Much like the house she works in, her clothes are built to stand the test of time.

The story of Greenhaus begins far away from the Arkansas River Valley. “I was a bartender in New York City. I was working in a small, family owned restaurant called Bread. I got off work; I had a little cash in my pocket. I was going to buy myself something new,” Ana said. Much to her disappointment, there were no stores she could trust to sell sustainable clothing. “I knew I could go to Nordstrom and find, maybe, a brand or two that were considered sustainable, but I would have to look through the entire store to find them. There were a few boutiques in Brooklyn that focused on sustainable clothes, but they had such a small selection that I wasn’t able to find what I wanted,” she said. For all the towering buildings in New York, Ana couldn’t find a sustainably constructed plain white T-shirt. Greenhaus was born 10

ABOUT the RIVER VALLEY ~ FEBRUARY 2016

out of her desire to find a trustworthy shop with a wide selection of merchandise.

Originally the scope for Greenhaus was much larger. It started as an idea for a giant

department store focused on sustainability.

She had visions of a six-story complex with everything from fashion to home decor.

Quickly, she realized this grand plan wasn’t going to happen at once.

All dreams have to start somewhere.

Ana scaled her idea down, down and further down until she had one product — the plain white T-shirt she had been searching for that day in New York City.

This T-shirt became her first private label garment. A white T-shirt might sound like no big deal, but for Ana, that’s exactly the point. Ana primarily focuses on staples, pieces that can be worn over and over again in a variety of situations.

“You could put a blazer over it and go to a meeting. You could put shorts on and go play soccer,” she said. This T-shirt represents two core values of Greenhaus: simplicity and usefulness. Ana’s T-shirt is manufactured by Groceries Apparel in California with a mixture of recycled and organic cotton.

To understand Ana’s mission, you must first understand her definition of sustainability. It’s both a lifestyle and a fashion choice. “As a lifestyle, it means making smart choices that you think

through to the end outcome,” said Ana. “Before you consume, purchase, or do something, think about the footprint you’re leaving.” As a fashion choice, this idea translates to the rejection of throw away fashion. Many people buy clothes that they rarely wear; they’re only good for a few occasions or they don’t last long. No one benefits from clothes that sit in a closet gathering dust. The Greenhaus motto is “Wear me out.” Ana believes that a garment should be cherished. “Wear it until you can’t wear it anymore,” said Ana. “And love it.”

It might seem strange to find a young entrepreneur with such anti-consumer ideals, but Ana believes that such values are essential to our society's sustainability.

“It’s important to think about what we’re leaving to future generations,” she said.

Although she pushes for recycling and reuse, Ana understands the need for new clothes. A large part of her line is made with recycled or natural fabrics like organic cotton, recycled cotton, bamboo, hemp, and lyocell. All are materials with a light footprint. “I’m trying not to promote the use of polyesters and garments that do not biodegrade,” said Ana. “You could put a cotton T-shirt, especially an organic cotton T-shirt, in your compost; it will be gone in 50 years. If you bury polyester it will be around for generations to come.”

In addition to recycling fabric she recycles clothes. She edits garments and curates a collection of vintage clothes on her website. With their carbon footprint long since forgotten, wearing recycled clothing is an economical way to take responsibility for the environment. “I see where we need to make new clothes, but I also see where we have billions and billions of old clothes that nobody is using,” said Ana. >>

“As a lifestyle, it means making smart choices that you think through to the end outcome.

Before you consume, purchase, or do something, think about the footprint you’re leaving.”

FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

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“We just see the glitz, the glamor, and the girls that look beautiful. We don’t think about the work.

It’s not in our face,” For many, the central argument for sustainable clothing is in the ethics of its manufacturing. Third world sweatshops are infamous for their horrid working conditions and unfair wages. In 2013, one such sweatshop collapsed after the overseer ignored repeated warnings to close the building. The Rana Plaza collapse took 1,129 lives and injured more than 2,000. The tragedy in Bangladesh was one of the worst in human history.

Ana’s goal is to help mitigate these disasters. The constant push for lower prices leads to lower pay for the workers, and the cost cutting is so extreme that it leads to substandard working conditions at the manufacturer. “We just see the glitz, the glamor, and the girls that look beautiful. We don’t think about the work.

It’s not in our face,” said Ana. She won’t sell a piece of clothing unless she knows exactly where and how it was made.

It’s not easy finding suppliers you can trust, she explained. Much of her effort goes into sourcing clothing. It took a year just to find four labels. “People will directly tell me falsehoods,” she said. One supplier claimed their clothes were “made in USA,” but Ana’s prodding revealed that they were only designed in Los Angeles. The actual manufacturing was done elsewhere. “They use small wordplay to trick you,” she said.

Ana isn’t the only one who needs to be cautious. Consumers often fall prey to the same misleading tactics. The sustainable clothing movement is similar to the organic foods movement. Just as marketers may try to mislead you with terms like organic and natural while buying food, clothing retailers will try to mislead you while you browse for clothing. For example, some companies will use sustainable materials, but still 12

ABOUT the RIVER VALLEY ~ FEBRUARY 2016

outsource to factories that exploit workers.

“I’m trying to build a brand that you don’t have to second guess,” Ana explained. Still, it’s the customer’s duty to buy responsibly.

Sustainable clothing doesn’t come cheap. Ana explained that in order to pay workers fairly, the consumer must be prepared to pay a higher price. This extra money ensures safer work environments and higher pay for garment workers. Even still, Ana focuses on bringing down prices.

“If I could, I would make no profit. I would get as many people wearing sustainable clothes as possible,” she said. Economy of scale means that prices will drop steadily as the sustainable clothing movement grows. “It’s never going to be as cheap as Forever 21,” said Ana. “But Forever 21 shouldn’t be as cheap as Forever 21.”

Ana’s shop is currently online only, but she may open a brick and mortar shop as it grows. “I’m taking it slowly,” she said. Like an old house, Ana isn’t concerned about time. For now, she focuses on bringing sustainable clothing to the masses.

You can view Ana’s wares at shopgreenhaus.com l

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FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

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EVERY DAY LIFE

ABOUT...the River Valley

...And a Sundae for my Friend Story written by SARAH CHENAULT | Illustration by CLIFF THOMAS

EVERY NEW YEAR’S DAY brings us a new slate and a chance to fix all the things we didn’t like about last year.

For many of us this means attempting to change our eating and exercising habits.

Even when we feel like our eating routine through the year isn’t so bad, every hope of “healthy” is chucked in the bin once the holiday season is upon us. Last year, I not only wanted to start eating better but also planned on cutting out many of my favorite foods and beverages while adding a fierce exercise regimen.

January 2015 started out well. I was motivated, especially by all my new fitness apparel and the hope of fitting into pants that hadn’t been buttoned in two years. But by mid January I was losing steam. The early morning alarms blasting in my ears to get up and work out were getting snoozed… several times. Then my regular alarm would sound leaving no time for fitness and 14

ABOUT the RIVER VALLEY ~ FEBRUARY 2016

fettle, only regret. By the end of January I was drudging along, fantasizing about chocolate and overly caffeinated, highly caloric drinks with lots of sugary drizzle.

By the first week of February I was taunted by every box of Valentine's Day chocolates at the grocery store. I was desperately missing my syrupy-sweet coffee creamer, and I hadn’t donned any workout clothes in a week much less stepped foot into a gym.

I was sliding down that slippery slope.

But one dreary afternoon I had two cancellations at the salon that gave me just enough time to visit the gym. I changed into my spandex get-up, locked up shop and hopped in the car.

And along the way I passed McDonald's.

I’m not sure I remember ordering that first hot fudge sundae or turning that little plastic container of sugary goodness up like a drinking cup. But I did. You can’t eat ice cream with a spoon while driving. It's

completely unsafe. Plus, you can devour it way faster without a utensil. I went so far as holding the cup completely vertical above my mouth and shaking every last drop of that ice cream out. It was as if I were a parched desert traveler making a trek across the most arid terrain. I was so distracted by my frozen treat that I drove right past the gym and straight to my home.

Suddenly, I was in my driveway with an empty sundae container and heart full of shame. I started to cry. I wasn’t crying from the disappointment of breaking a New Year's goal or my failure to go to the gym. I cried because I had eaten all of my ice cream. I desperately wanted another, but couldn’t go back to the same McDonald's and order ANOTHER ice cream. The workers would surely remember me coming through moments before and now I was back for more. Oh, the things they would say.

I sat in my car a few more forlorn moments until I had an epiphany. There is a second McDonald's across town. I could purchase a second ice cream and no one would ever know.

Moments later, I was pulling up to the microphone at the drive thru. “I would like one … no…two hot fudge sundaes, please.”

I said. TWO? No one who is by themselves in a vehicle can order two sundaes! I thought to myself.

“Actually, I need one hot fudge sundae, and one caramel sundae.” I said. Because one person in a vehicle can order one kind for themselves and a different variety for a friend, right?

As the woman instructed me to pull around to the first window, a brilliant plan came to mind. I pulled out my cell phone and put it to my ear. Because that makes it all the more believable!

Continued on page 35...

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Subscribe online at www.aboutrvmag.com or send a $20 check to: 220 East 4th Street, Russellville AR 72801 FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

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Truth, Justice, and the Matrimonial Way It's a beautiful afternoon. Greeted by bright orange foliage, you head toward the bluff where the sun will soon bow to an endearing young couple exchanging their vows.

Your heart warms to what promises to be a wedding as beautiful and predictable as a November sunset. As you approach the guestbook area, however, the Captain America shield and Avengers card box tip you to the fact that this may not be an entirely ordinary wedding.

Story written by JILL MCSHEEHY | Photos by PAXTON GOATES PHOTOGRAPHY

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"Will you make all my dreams come true?"

JAIME AND KAITLYN VALDEZ walked through the doors of Starbucks with smiles and shook my hand. As we began to chat a bit, I was instantly drawn to their cheerful spirits and kind demeanors. They struck me as typical yet mature young newlyweds. I could not wait to hear how this normal young couple chose to incorporate their nontraditional interests into their otherwise traditional wedding.

Their love story began when Jaime met Kaitlyn through a friend. "She was dating my best friend's brother, and we always got along. When that didn't work out, I kind of went for it,” said Jaime. Soon he began attending Kaitlyn’s soccer games with the University of the Ozarks in Clarksville women’s soccer team. This began a four-year dating relationship while Kaitlyn finished up her bachelor’s degree in communications at U of O and her master’s degree in college student personnel at Arkansas Tech University.

Jaime, a Chrysler technician for Orr AutoMall (formerly Valley Motors) for six years, began planning a fairy tale proposal in the most literal sense. Kaitlyn's family frequently vacationed in Disney World, and Jaime would be going with them for the first time. In preparation for the getaway, he asked Katilyn's parents for their daughter's hand in marriage and their help in surprising her when he popped the question.

"He treated me like a princess all day," Kaitlyn recalled fondly. "He bought me a tiara to wear. I had always wanted one. He also got me an 'I am celebrating' button. When I asked what I was celebrating he told me I was celebrating his first visit to Disney World.

Later I realized the real reason for the celebration."

That evening, the family arrived at the Magic Kingdom early to get the best view for the nightly fireworks show. Kaitlyn still had no idea of Jaime's plans or that her parents were in on it. "As the music for the fireworks show began, I acted like I had to tie my shoe," Jaime laughed. Kaitlyn noticed he was taking a long time and said, "What are you doing?"

Then she turned to him and realized he was on one knee with a ring in his hand.

"Will you make all my dreams come true?" Jaime recalled. >> 18

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Kaitlyn said yes — after she stopped crying — and her parents gave Jaime and Kaitlyn Disney bride and groom hats to complete the moment. He also pulled out two "just engaged" buttons to go with the ring.

During their year-and-one-half engagement, Jaime and Kaitlyn worked on planning a wedding that would embody their personalities. It was a quest for a seamless blend of tradition, Kaitlyn's love of Disney and a particular interest of Jaime’s — superheroes.

"It was more superhero, but I had my Disney moments in it," Kaitlyn explained.

"It wasn't over-the-top," Jaime added.

"Our cake was a normal three-tiered cake, but at the bottom it had a Hulk fist popping out. It was little things like that

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Mercedes Roush and fiance Ryan Most

mother Donna

throughout the wedding. We wanted it to be traditional, but we wanted to make it our own. Using the superhero theme and Disney brought out what we liked."

Most of the superhero elements in the wedding itself were purposefully understated so as not to eclipse the sacredness of the event. After being greeted by the Captain America shield and Avengers card box in the entry way, guests probably thought nothing more of superheroes as the white-adorned bride glided in.

Desiring to keep traditional elements in this outdoor wedding, Kaitlyn entered through handmade wooden doors overarched with the Bible verse, "What God has joined together, let no man separate." The song "I See the Light" from the movie Tangled serenaded her bridesmaids' entrances, and her aisle runner held ironed-on photos and memories of the couple's four-year courtship. The unity candle song, ”A Whole New World" from the movie Aladdin, tapped more of her Disney roots. And vows pledged against a canopy of nature's orange brushstrokes left young girls dreaming of their own fairytale wedding beneath an Ozark sunset.

But guests were in for a surprise after the pastor pronounced Jaime and Kaitlyn Valdez man and wife, as the couple exited to the Avengers theme song. "Everyone just laughed when they heard it," Jaime recalled.”But all I could think of was, 'I'm married!'"

At the reception, held at First Baptist Church Clarksville, the couple entered through a paper brick wall as Jaime ripped through it with Hulk fists. In the reception itself, understated superhero decorations could be found on the groom's cake table.

Even the young man who caught the garter found a Hulk cufflink attached, a little detail that showed the groom isn't the only superhero fan in the family.

But the most endearing use of superhero elements were moments between the groom and his groomsmen. "They all had superhero shirts underneath their suits," Kaitlyn explained. The groom was Hulk, and his five groomsmen were Jaime’s five favorite superheroes—Captain America, Thor, Spiderman, Ironman and Superman.

"And for pictures they each had a prop with them," Jaime added. >>

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FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

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Unknown to the young men, Jaime’s groomsmen gifts were accessories to go along with their personas — a Captain America shield, Thor’s hammer, Spiderman gloves, Ironman fists, and a Superman cape. The men opened their gifts before the pictures were taken as they "ripped" open their shirts Superman style and posed in superhero glory.

As Jaime explained these details with a gleam in his eye, I watched his bride smile with delight. Although superheroes are her husband’s interest, she enjoys them, too. When a new Marvel movie comes out in theaters you will find Jaime and Kaitlyn at the IMAX watching it first on the big screen.

After gleaning the details of their oneof-a-kind wedding, I asked the most important question: what is their favorite superhero movie? Kaitlyn responds right away. "Ironman. I like the comedy and the action of the Ironman movies." Jaime, however, has more trouble deciding.

I feel like I am asking him to pick his favorite child. In the end, he chooses the first Avengers movie, closely followed by a surprising Guardians of the Galaxy.

As my talk with Jaime and Kaitlyn came to a close, part of me did not want it to end. Here is a couple who brim with unrequited love, who worked to make each other’s wedding dreams come true. In every detail, from the traditional vows and the Disney fairy tale accents to the superhero touches, their wedding embodied something that can only be described as magical. l

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ABOUT the RIVER VALLEY ~ FEBRUARY 2016

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ENGAGEMENTS

ABOUT...the River Valley

Save the Date!

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

February 27

May 21

Liz Boedeker & Parnell Webb

Erin Grice & Cory Putman

March 12

Julie Paladino & Braden Vaughn

Ashlee Van Peeren & Brian Byrum

May 22

March 18

Allauna Frederick & Brady Boone

Jessica Drain & John Arivett

May 28

March 19

Courtney Hurlbut & Matt Hudson

Andrea Foster & Ben Ball

Candace Scott & Jonathan Robinson

April 2

June 4

Laura Ridgeway & Niall Blasdel

Hannah Limbocker & Logan Taylor

April 16

June 25

Sydney Sulcer & Chris Welk

Morgan Austin & Tyler Balloun

Caitlin Miller & Alex Cravens

Emily Callaway & Alex Enderlin

Lakyn George & Tyler Collins

May 14

Katie Crow & Brandon Goates

July 9

Mercedes Roush & Ryan Most

Alex Hughes & Michael Killingsworth

Kaci Jackson & Luke Posey

Caroline Beavers & Chandler Tedder

Photo by Benita's Photography

June 18 Atalie Knight & Eric Sessions

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

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VALLEY VITTLES

ABOUT...the River Valley

Complexity on a Plate I’ll admit that my experience with Thai food is limited. The yum seen salad and sticky rice from Kob Jai was only my second ever meal of Thai cuisine.

But what comes shining through in the dish, and it’s accompanying glass of Thai iced tea, is a sense of the culture and the place. And isn’t that part of the fun when it comes to trying different ethnic foods? I don’t think there is a better reflection of regional cultures than the taste of those cultures.

Thai food is complexity on a plate with chopsticks. It’s fair to say that all foods are complex to one degree or another, but Thai food is a subtle complexity. It’s a blending of diverse but faint flavors that harmonize in unexpected ways. The only sensation that stands above the melody is heat. Thai food rates right next to other spicy offerings from anywhere in the world. Thankfully, Kob Jai allows a gentle introduction to Thai heat in the form of a three-step hotness ladder. I’ll be climbing another step for my next meal.

24

Story by JOHNNY SAIN | Photos by LIZ CHRISMAN

Among the sensations of a good food, texture is often forgotten. But without texture flavor is often lost. Enter the sticky rice. There is no better compliment to the varied flavors of yum seen. The sticky rice serves as an anchor, a base for the Far

ABOUT the RIVER VALLEY ~ FEBRUARY 2016

Eastern sophistication that peppers your palate with every bite. Wash it all down and cool the heat with some sweet and slightly fruity Thai tea and it’s the closest you can get to a true Thai experience here in the River Valley. l

FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

25

COUNTERTOP CREATIONS

ABOUT...the River Valley

TRADITIONAL BOLOGNESE SAUCE (RAGÙ ALLA BOLOGNESE) 9 oz Minced (ground) beef 9 oz Minced (ground) pork (shoulder) 6 T (3/8 c) Extra virgin olive oil 1 Onion - med size (finely chopped) 1 Carrot - med size (finely chopped) 2 Celery stalks with some leaves (finely chopped) 1 Beef stock cube (use this to prepare about 1 3/4 c stock) 10 T (5/8 c) White wine 8 T (1/2 c) Sieved tomatoes (passata di pomodoro) 10 T (5/8 c) Milk Salt and black ground pepper for seasoning

Food is Symbolic of Love When Words are Inadequate.

Story by LYDIA ZIMMERMAN, Food Editor

T

he title is a quote from Alan D. Wolfelt. After reading it I knew that many people would agree that food is a symbol of love. Whether you are preparing a meal for your family or that special someone you want to impress, it is a simple way to say I care without having to speak.

As Valentine’s Day is once again upon us I can’t help but think of one of my favorite romantic movies — “Lady and the Tramp.” Of course my favorite scene is the dinner for two catered by Tony’s. Tramp nudging the last meatball to Lady is a symbol of love and of him putting her happiness first without having to utter a word.

For those who would agree with me that Italian is the food of love when preparing a romantic dinner for two, I have compiled and created some molto delizioso (very delicious) recipes for you to try on your Valentine.

“There is no love sincerer than the love of food.” ~ George Bernard Shaw As always, enjoy.

26

ABOUT the RIVER VALLEY ~ FEBRUARY 2016

To start, you need two sauté casseroles, one large (about 30 cm - 12” wide) and one medium size (about 22 cm - 8 3/4” wide). Put 45 ml (3 tablespoons) of olive oil in each pan. Heat the olive oil in the larger pan (medium/high heat).

When the oil is hot, put all the mince meat (both beef and pork) into the pan. Stir with a wooden spatula and at the same time press the meat down in order to break it up. We need to avoid the formation of meat lumps. Keep stirring and pressing down until all the meat has browned. Browning the meat could take between 5 and 10 minutes depending on the heat. However, what is important is to give the meat a nice brown colour, but watch you do not burn it.

When you see that the meat cannot cope any longer with the heat (otherwise you risk burning it), add the white wine.

Let the wine evaporate (it will take a couple of minutes).

Meanwhile use the wooden spatula to scrape the bottom of the pan so that nothing sticks to the bottom. Scrape also the side of the pan. Slightly tilting the pan, so that the wine wets the side, will help to remove the substance that sticks to the side (it’s all good stuff so we try to put it back into the sauce). After 2 minutes, bring the heat to very low and leave the pan with the meat alone.

While the meat is cooking on a very low heat, heat the olive oil in the second pan (medium/high heat). When the oil is hot, add all the chopped vegetables (onion, carrot and celery) into the pan. Stir and sauté the vegetables for about 5 minutes until they are soft. Then, add all the vegetables into the larger pan containing the meat. Put the smaller pan away, from now on all the cooking will be done in the larger pan.

Raise the heat a bit. From very low, bring it to low/medium and stir for few seconds so that the meat and vegetables are evenly distributed. Then, add the sieved tomatoes and stir.

Season with a tiny pinch of salt and pepper. Stir for few seconds and continue cooking for about 5 minutes.

Then, add the hot stock to cover the sauce (my recipe took 1 3/4 cups). There you go! Now everything is ready for the simmering stage. Bring the heat to very low. Cover with a lid and simmer for 1 hour, stirring occasionally.

After 1 hour of simmering, remove the lid and continue simmering for another couple of hours, stirring occasionally, until the sauce is reduced to the right consistency (having completed the third hour, the sauce should have lost most of the water and should be ready to top the pasta). Half an hour before the end, season with salt according to taste. I suggest doing the seasoning at this late stage when the sauce has lost most of the water. Immediately after the seasoning, add the milk.

Stir and continue simmering until you have reached the end of the third hour.

Now, since you added the milk, it could be that you need some extra simmering to bring the sauce to the right consistency.

Do not be worried about simmering for an extra half an hour or more, if required, because the more you simmer the better.

Finally, we have got the ragù alla bolognese. Now, it is up to you how to use it.

You can top pasta, you can use it for lasagne or put part of the sauce in the freezer to use the first time you are in a rush.

Buon appetito!

Recipe courtesy of italyum.com

BELL PEPPER SOUP (CREMA DI PEPERONI) 6 large red and/or yellow peppers 1 medium potato 2 pints vegetable stock 1 c milk 1/2 c yogurt 2 cloves garlic Herbs to garnish (e.g. fresh oregano, parsley) Grill or roast the peppers until the skin is blackened. Place in an airtight container to “sweat” for half an hour, so that the skins slip off easily.

Cut the peeled, deseeded pepper into strips and place in a pot with a generous swirl of olive oil and a clove of garlic, cut in half. Fry for 5 minutes.

Add the potato, peeled and cut into 1 inch cubes, and the vegetable stock, to cover (no more).

Cook on a medium heat until the potato is tender.

Blend the soup, adding the milk.

Add a finely minced clove of garlic to the cup of yogurt.

Serve bowls of soup with a little swirl of extra virgin olive oil and a swirl of the yogurt on top, and a tiny sprinkle of fresh oregano (or parsley) for color.

Recipe courtesy of organictuscany.org

CHICKEN CALABRESE 8 boneless skinless chicken breasts [half breasts] 4 oz of goat cheese ½ c sun dried tomatoes in olive oil ½ c basil pesto sauce 8 slices prosciutto or another cured nonsmoked ham 2 T extra virgin olive oil ½ c white wine ½ c tomato sauce 1 T fresh basil, chopped Salt & pepper to taste 1 bunch parsley chopped, leaves only for garnish Split or butterfly the chicken breasts and pound flat.

Layer goat cheese, prosciutto, a teaspoon of pesto, and tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.

In a chicken fryer or deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil.

Salt and pepper as needed and simmer 30 minutes.

Serve with rice or polenta.

Garnish with parsley flakes.

Recipe courtesy of thegutsygourmet.com

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POLPETTONE ~ TUSCAN MEATLOAF For the polpettone: 1 lb very lean, quality ground beef (or if you don’t mind extra fat, replace a third of this with good sausage meat) 1/5-1/2 a nutmeg, grated (adjust quantity to taste)(1/5-1/2 tsp ground nutmeg) 2 eggs 1 c parsley, chopped 2 cloves garlic, finely chopped Small bunch of parsley, finely chopped 1/4 lb Parmesan cheese 1/4 lb Ricotta cheese 2 boiled, mashed medium potatoes 3 heaped T flour 1 c breadcrumbs to coat 1 glass white wine (when it is in the oven) 2-3 c vegetable stock (if necessary – when it is in the oven) For the sauce: 2 lb ripe tomatoes, skinned and chopped 2 cloves garlic Bunch basil (20 leaves)

Mix the ingredients for the polpettone very well, using a fork. (Not the breadcrumbs, wine or stock).

Roll/flatten out into a dinner plate size shape.

Placed the vegetable on the rolled mixture Roll up into a “Yuletide log” shape. Try to seal the seams.

The loaf should be compact but not to compact…

Cover with breadcrumbs. Roll the meatloaf in the breadcrumbs.

Place in an oiled glass oven dish with the seam down (so that it doesn’t open up while cooking).

Cook in the oven for 30-40 minutes on 200°C until well browned.

Add the glass of white wine, baste well and return to the oven. * Meanwhile, make a tomato sauce by cooking the tomatoes slowly with olive oil and garlic, adding basil at the end. Save some leaves for decoration.

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ABOUT the RIVER VALLEY ~ FEBRUARY 2016

If you like, press the garlic through a garlic press back into the sauce. If not, discard.

Cook the meatloaf for an additional few (around 10) minutes in the sauce. Decorate with basil leaves.

Notes: • You can serve this dish with or without the tomato sauce, as you wish. Without the sauce, it makes great picnic food, served at room temperature.

• * If you make it without the sauce, you may need to add a cup or two of stock to keep it form going dry (once the wine has evaporated). This depends on how much water comes out of your ricotta, meat etc!

Recipe courtesy of organictuscany.org LYDIA’S EASY TIRAMISU 7 egg yolks 1 1/4 c sugar 1 1/2 c Mascarpone cheese 1 pint heavy whipping cream 1 1/2 tsp Almond extract 1 c espresso (or very strong coffee), cooled.

3 T rum 1 1/2 packages of Biscoff cookies (found at Walmart) 1 tub Cool Whip Combine egg yolks and sugar in the top of a double boiler, over boiling water.

Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored. Add almond extract and stir well.

Add Mascarpone to whipped yolks, beat until combined.

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In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside Mix the cold espresso with the rum and dip the cookies into the mixture just long enough to get them wet, do not soak!

Arrange the cookies in the bottom of a 9 inch square baking dish or trifle bowl.

Spoon half the mascarpone cream filling over the cookies. Repeat process with another layer of cookies and cream. Cover with cool whip and refrigerate overnight.

Sprinkle the top with baking cocoa before serving.

LYDIA’S CHICKEN CARBONARA 1 stick butter 3 T olive oil 1 pint heavy whipping cream 1 garlic clove, minced 1 tsp oregano 1 1/2 tsp parsley 1 1/2 tsp white pepper 1/3 c grated parmesan cheese 3/4 c shredded Italian cheese blend (mozzerella, asiago and romano) 1 1/2 c cooked chicken, shredded 8 slices of cooked bacon, crumbled 1 c sliced mushrooms 1/2 c chopped onions 12oz pkg. of thin spaghetti noodles, cooked In a sauce pan combine butter, olive oil and heavy whipping cream. Cook over medium heat, stirring frequently. Stir in the minced garlic, oregano, parsley, white pepper and cheeses. Let simmer for approx 10 minutes.

While butter mixture is simmering, place 8 strips of bacon in a skillet and cook over medium heat until crispy.

Remove bacon from skillet and place on paper towels to drain, leave bacon grease in skillet.

In the skillet bacon was removed from place sliced mushrooms and chopped onions. Saute’ mushrooms and onions in bacon grease for approx 5-7 minutes on low heat. Remove mushrooms and onions from skillet using a slotted spoon and place in sauce pan with sauce.

Place shredded chicken and the 1/2 of crumbled bacon into pan with sauce, stir well.

Serve sauce over cooked spaghetti noodles and sprinkle with the extra crumbled bacon pieces and grated parmesan cheese.

ZABIAONE CREAM PUFFS For the Cream Puffs: 1 c Flour 1 Stick (4 Oz) Butter 1 c Water 4 Whole eggs Pinch of salt For the Zabaione Cream: 10 Egg yolks 10 T Sugar 10 T Sweet Marsala wine Make the Cream Puffs: In a pot add the water, the butter and salt.

Put the pot on the stove and melt the butter in the water.

Slowly add the flour and mix well until the flour is totally absorbed and you have a ball.

Put the ball in a stand mixer and one by one add the four eggs until you have a soft dough.

Preheat the oven at 425F Put the dough in a baker’s bag and

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deposit about 1 T of dough on a baking sheet lined with parchment paper.

Bake for about 20-22 mins. until the Cream Puffs turn golden. Remove and set aside to cool.

Make the Zabaione Cream: In a rounded bottom bowl add the egg yolks and the sugar.

With a hand mixer, mix the two ingredients well until you have a smooth whitish cream.

Slowly add the Marsala wine and continue to mix. Once the Marsala has been completely absorbed into the cream, put the bowl in a water bath and continue to mix for another 15-20 minutes. At this point the cream will have swollen, firmed up and look velvety. Make sure the water never boils while you are mixing as you do not want lumps in the cream.

Remove the cream from water bath and let it cool.

Assemble the Cream Puffs: Take each cream puff, with a sharp pointed knife make a tiny hole on top and fill each cream puff with zabaione cream. Enjoy!!!

Recipe courtesy of cookingwithnonna.com

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29

small chunks as it cook. Remove from heat and drain any fat.

In a large bowl, blend cream cheese, Boursin cheese and mayonnaise until well combined. Add sun-dried tomatoes and peperoncini and continue blending. Stir in cooked sausage.

Add mixture to a one quart baking dish and swirl the top with a small knife (just for looks). Sprinkle with Parmesan cheese and pizza seasoning.

Bake for 25 minutes in a 350 degree oven until top is golden brown. Serve with a baguette.

Recipe courtesy of noblepig.com

HOT ITALIAN DIP 1 lb Johnsonville All Natural Fresh Italian Mild Ground Sausage 1 (8 oz) package cream cheese, softened 2 (5.2 oz) packages Boursin Cheese Garlic & Fine Herbs Flavor (found at Kroger in Specialty cheese section) 1/3 c mayonnaise 3 oz sun-dried tomatoes (not in oil) Italian herb flavor if you can find it, chopped 1/2 c drained, sliced peperoncini (they are sold sliced) 3 T shredded Parmesan cheese 1/2 tsp pizza seasoning or Italian seasoning baguette, sliced In a nonstick skillet, cook Italian sausage until nicely browned, breaking it up into

LASAGNA ROLLATINI Béchamel Sauce: 2 T unsalted butter 1 T flour 1 c whole or reduced-fat milk Salt and pepper Pinch ground nutmeg Lasagna Filling: 10 oz fresh spinach leaves* 1 (15-oz) container whole or skim milk ricotta cheese 4 oz mozzarella cheese, shredded or finely chopped 1 c grated Parmesan cheese 1 egg, beaten Salt and pepper Pinch grated nutmeg 12 lasagna noodles 2 c marinara sauce, divided 1/2 c shredded mozzarella cheese for topping 1/2 c grated Parmesan cheese for topping

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ABOUT the RIVER VALLEY ~ FEBRUARY 2016

*Alternately you can use one 10-ounce package frozen chopped spinach. Thaw the spinach and squeeze out as much water as possible.

To make the Béchamel Sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour; cook for 1 minute. Whisk in the milk; bring the mixture to a simmer. Cook until the sauce is thick and smooth; remove from heat. Season with salt and pepper; sir in the nutmeg. Set the sauce aside.

Heat a large skillet over medium-high heat. Add the spinach in batches, turning it several times, until it is all wilted. Transfer the spinach to a cutting board; allow to cool. Coarsely chop the spinach; set aside.

In a large bowl, combine the cooled spinach with the remaining lasagna filling ingredients. Cook the lasagna noodles in boiling salted water for the time indicated on the package. Arrange the drained noodles on parchment paper or baking sheets to prevent sticking.

Preheat the oven to 450 degrees F. Butter a 13 x 9-inch baking dish.

Spread the Béchamel Sauce over the bottom of the prepared baking dish.

Spread about 3 tablespoons of the ricotta filling evenly over each lasagna noodle.

Starting at one short end, roll each noodle up. Arrange the lasagna rolls, seam side down without touching, on the bechamel sauce. Spread 1 c of the marinara sauce over the lasagna rolls. Sprinkle the 1/2 c mozzarella and 1/2 c Parmesan cheese over the top. Cover the baking dish with foil.

Bake for 20 minutes, or until the sauce begins to bubble. Remove the foil and bake

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about 15 minutes more, until the topping is golden. Remove from the oven and allow to rest for 10 minutes before serving. Heat the remaining cup of marinara sauce. Serve the lasagna rolls with the additional sauce alongside.

Recipe courtesy of mangiabenepasta. com CAPPUCHINO BROWNIES For the brownie layer: 8 oz fine-quality bittersweet chocolate, chopped 1 1/2 sticks (3/4 c) unsalted butter, cut into pieces 2 T instant espresso powder dissolved in 1 tablespoon boiling water 1 1/2 c sugar 2 tsp vanilla 4 lg eggs 1 c all-purpose flour 1/2 tsp salt 1 c walnuts, chopped For the cream cheese frosting: 8 oz cream cheese, softened

3/4 stick (6T) unsalted butter, softened 1 1/2 c confectioners' sugar 1 tsp vanilla 1 tsp cinnamon

preheated 350°F. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.

For the glaze: 6 oz fine-quality bittersweet chocolate 2 T unsalted butter 1/2 c heavy cream 1 1/2 T instant espresso powder dissolved in 1 T boiling water

Make the cream cheese frosting: In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners' sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well.

Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.

Make the brownie layer: In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a

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Make the glaze: In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature. The brownies keep, covered and chilled, for 3 days.

Makes about 24 brownies Recipe courtesy of thegutsygourmet.com

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COMMUNITY PAGES

ABOUT...the River Valley

Arkansas Tech prepares 37,000 meals for local relief organizations More than 300 volunteers from the Arkansas Tech University community and the surrounding area packed 37,000 meals for neighbors in need during an event coordinated by The Pack Shack Saturday morning at the W.O. Young Building Ballroom. >> Those in attendance needed just one hour to pack the cheesy rice and vegetable meals, which were given to local service organizations for distribution to the food insecure in the Arkansas River Valley.

“This was a fun way to do something very useful for our community,” said Susie Nicholson, vice president for student services and university relations. “The students had a good time working together for a common cause. It was the perfect way to start our Martin Luther King Jr. celebration.”

The food will be distributed to those in need through First Baptist Church of Atkins, Main Street Mission, Manna House, Ray of Hope Pantry, River Valley Food Pantry, St. John’s Catholic Church Food Pantry and River Valley Food for Kids.

A non-profit organization headquartered in Rogers, The Pack Shack was co-founded

by Arkansas Tech alumnus Jarod Ring. The mission of The Pack Shack is to “supply provisions and opportunities for our neighbors in need.”

A 2007 Tech graduate with a degree in emergency management, Ring was back at his alma mater on Saturday to coordinate the effort.

“Really good music is crucial,” said Ring when asked how it is possible for 300 volunteers to pack 37,000 meals in one hour.

“It’s a well-oiled assembly line. Each bag has eight meals, so each bag makes a lot of 32

ABOUT the RIVER VALLEY ~ FEBRUARY 2016

food. We just have to keep the energy high, keep people pumped up and they’ll pack a lot of meals in a short period of time.”

According to data on The Pack Shack website, Arkansas is the most food insecure state in the union with 21.2 percent of its citizens regularly facing limited or uncertain availability of nutritionally adequate and safe food.

“People are often shocked…they think no, not here in our community,” said Ring.

“That’s why we encourage them to get out and get involved with organizations that are doing amazing work day in and day out. People are determined to help and want to know what they can do to help.

It’s our job to present the issues and give them something to do about it. It’s their job to take that information and do what they want with it beyond packing meals. What’s really exciting is the people who get fired up to do something beyond what they’re doing with us. We love to hear the stories of the people who make a daily and weekly difference.”

SAVOR THE SYMPHONY FUNDRAISER

Savor the Symphony 2016 is hosted by the Russellville Symphony Guild board members and will be held at the Russellville Country Club on February 6, 2016. The evening will begin at 6 p.m. with heavy hors

d’oeuvres, assorted beverages and an open bar. A silent auction and live music will be followed by a seated steak dinner.

Mr. Drew Irvin, a member of the Arkansas Symphony Orchestra Chamber Group, will perform throughout the evening as the strolling violinist.

Chairman and Co-Chairman Doris Lawrence & Marty Davis announce that auction items include a trip to Napa Valley, CA to the wine country, a trip to Tuscany, and a long weekend in New York City.

A raffle for a .96 round diamond solitaire valued at $5,000 will also be part of fundraising efforts Funds generated from Savor the Symphony will be used to bring the Arkansas Symphony Orchestra, featuring Maestro Philip Mann, to Russellville on April 16, 2016. Funds will also help to promote music education in our schools with the ASO Quartet performing for the students. In addition, music scholarships are awarded to students who qualify.

For more information, please call board member Judy Murphy at (479) 967-1177.

HOLOCAUST SURVIVOR TO SPEAK IN MORRILTON

UACCM and UCA partner each year to bring a Holocaust survivor to central Arkansas from the United States Holocaust Memorial Museum in Washington, D.C.

Each year, a different survivor shares his or her story at three FREE public events. This year’s events are set for Monday, March 7 at 7 p.m. in the James H. Clark Auditorium at Conway High School; Tuesday, March 8 at 9:45 a.m. in the H.B. White Auditorium at Morrilton High School; and Tuesday, March 8 at 6:30 p.m. in the Fine Arts Auditorium at UACCM. For more information, call 501977-2081 or email strain@uaccm.edu

CRAIG MORGAN IN RUSSELLVILLE APRIL 30TH

American country music artist Craig Morgan will be in concert at the Center for the Arts in Russellville on Saturday, April 30 at 7 p.m. Morgan will perform his number one hit “That’s What I Love About Sunday,” along with more of his top-ten singles including: “Almost Home,” “Redneck Yacht Club,” “Little Bit of Life,” “International Harvester,” “Love Remembers” and “Bonfire.” Morgan has charted seventeen times on the Billboard country charts.

Morgan was born in Kingston Springs, Tennessee, the son of a bass-playing father whose work gave him behind-thescenes views of many classic country music stars. At 10-years-old he sang the national anthem during a school field trip to Nashville. The crowd included Minnie Pearl who told him: “Son, someday you’re gonna be a famous singer.”

Craig Morgan’s resume is varied — soldier, sheriff’s deputy, EMT, adventurer,

TV host, motocross racer, outdoorsman, farmer and family man. His career ties it all together. “Music is like a center for all those things,” said the man known as one of country’s most popular singers and songwriters since “Almost Home” put him on the map in 2002.

“It’s the outlet for me to express everything I am. When I’m riding my dirt bike you may not know about my music, and when I’m in a military environment it’s not the center point. But my music career allows me to talk about and be a part of all those other energies in my life. When I’m on stage I get to express all of it. If you don’t know Craig Morgan you can listen to my music and see where I’ve been, where I’m at and where I’m going,” said Morgan.

Craig Morgan was recently selected as the recipient of the 2015 AutoZone Liberty Bowl’s Outstanding Achievement Award.

Each year this award is presented in recognition of excellence in the field of music and entertainment as well as service to the community. Craig was the headline honoree at the President’s Gala Dinner Dance and starred in the Liberty Bowl’s halftime spectacular on January 2, 2016, as Arkansas defeated Kansas State.

“When you’re talking about the people who come to my show well, I am those people,” said Morgan. “I’ve heard people say they’re a different person when they get on stage. I’m Craig Morgan all the time. The only difference between me on stage and me in the barn is that on stage I’m singing, and in the barn I’m feeding chickens or working on a tractor.”

All facets of his life come together on his television show, “Craig Morgan’s All Access Outdoors,” which is in its fourth season on the Outdoor Channel. Morgan served ten years in the U.S. Army and now performs frequently for military audiences both here and abroad. He is also a regular guest at the Grand Ole Opry. Craig’s widely varied background adds believability no matter what subject matter he sings about, and it allows a unique connection with his audience.

Reserved seating tickets for his April 30 concert in Russellville can be purchased online at www.craigmorgantickets.com or by calling 479-304-7777. >>

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The Arkansas Small Business and Technology Development Center will feature three workshops in the month of February to assist those interested in starting a business.

“Startup Small Talks” is from 11:00 a.m. to 12:00 p.m., on Feb. 16 at the Russellville Area Chamber of Commerce.

This free event features a business consultant, a certified public accountant, and a lender who will share valuable tips on starting a small business.

Another free event is “Starting a Business in Arkansas” from 9:00 a.m. to 12:00 p.m. on Feb. 25 at Arkansas Tech University in Russellville. This basic seminar discusses essential startup steps, legal business structures, regulations, licensing, key issues that affect your business success, and common pitfalls entrepreneurs face.

The final workshop in the campaign, “How to Write a Business Plan,” is from 1:00 to 3:30 p.m. on Feb. 25 at Arkansas Tech University in Russellville. All businesses, especially new ventures, need a business plan. Crafting a plan helps you define your concept, evaluate your competition, determine risks, and estimate costs. Using our “To the Point” outline, learn how to put together a plan that will guide the growth of your business and you can share with lenders and investors. Cost to attend is $35 per person.

Seating is limited and registration required for all events no later than the day prior to the workshop at 479-356-2067 or asbtdc.org/training/russellville-events.

Additionally, four free webinars will be presented to help those interested in

starting a business. For a list of webinars, or to register, visit http://asbtdc.org/ training/webinars.

For more information, please contact Ronda Hawkins at Arkansas Small Business & Technology Development Center 106 West O Street, Rothwell Hall, Room 406 or call 356-2067.

RIVER VALLEY ARTS CENTER COLLEGIATE ART COMPETITION

Acceptable entries include 2 and 3 dimensional works of art. No works from kits or hobby crafts will be accepted. All works must be original. 2-D works must be matted and secure hanging wire is required, framing is preferred. Failure to comply will result in automatic rejection.

No work may be withdrawn until the dates indicated. There is a non-refundable $5 handling fee per entry. Make checks payable to the River Valley Arts Center.

Limit 2 entries per student.

Awards are as follows: best of show — $200 & exhibit in December 2016, second place — $100, third place — $50, honorable mention — ribbon, and other prizes may be awarded.

Submissions deadline is February 2429. Juried judging is March 1 and the gallery reception is March 6 from 1-3 p.m.. All submissions must be picked up on March 30 & 31.

Exhibits and receptions are free and open to the public. Family, friends, area residents, artists and art instructors are invited to attend.

Call 968-2452 or email rvartscenter@ gmail.com for questions and entry forms. l

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ABOUT the RIVER VALLEY ~ FEBRUARY 2016

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...cont. from page 14 I pay and drive to the next window still conversing with my “friend.” Another McDonald's employee opens the next window. “Ma’am, would you like nuts with your sundaes?” I didn’t want nuts, but did my “friend?” Is it too suspicious that both sundae eaters don’t prefer nuts?

“Uh... Let me check.” I relay the question to my “friend,” nod my head as if I were hearing an answer and smile back at the employee.

“Um, can I have one with nuts and one without?” Because that sounds plausible, right? One with and one without?

“Well, they just come in little packages, and you can put them on yourself,” she tells me. I just nod, like I didn’t just ask a make believe person on a make believe phone call if they wanted nuts on their sundae.

She hands me my order and I drive out of the parking lot with my phone still held to my ear. A few hundred yards away I slowly lower the phone, all the while looking to see if anyone is watching.

How do you hang up a fake phone call?

Can anyone tell that I wasn’t actually talking to someone?

On the drive back to my house I felt like I had pulled off some sort of dessert heist. I had them all fooled! No one would have thought both ice creams were for me! I parked my car, got out and walk into my house with a gleeful bounce in my step. I placed my loot on the kitchen counter and started to pick up the remote. And then I caught a glimpse of myself in the mirror on the wall.

I stared at my reflection with embarrassment brewing in my gut. The face that stared back at me was a face with a shiny, sticky and quite obvious hot fudge ring that emerged from both sides of my mouth and crested on the bridge of my nose. There was a slightly bigger dollop on the side of one nostril that looked as if it had attempted to streak down my face but had turned into syrupy sludge before that could happen.

Suddenly, I was no longer concerned about whether or not the McDonald's employees thought both sundaes were for me. l

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www.fatdaddysbarbque.com FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

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true colors Shine Story written by DENISE ROBINSON Photos by LIZ CHRISMAN

36

ABOUT the RIVER VALLEY ~ FEBRUARY 2016

community Through

of

FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

37

I’ve driven by that building on East Main Street in Russellville probably a thousand times. I’ve always wondered what it was back in the day. It looks industrial to me, and I’ve often wondered what was made there and what family owned it. The paint has been peeling for years and if you look closely you can just make out what looks like mechanical gears painted on the front walls. Weeds have overtaken the grounds and it just looks sad. Well, it did until recently.

You may have noticed the fresh coat of paint on the Bailey building that sits just west of the Brangus parking lot. Within this last year I’ve been pleased to notice a little life going on around that old building, and as I was passing by one Saturday in 38

November there was a team of folks giving it a facelift as part of Paint the River Valley.

Paint the River Valley was organized by local members of the Uncommon Communities program through the Winthrop Rockefeller Institute. The Uncommon Communities

ABOUT the RIVER VALLEY ~ FEBRUARY 2016

program works with community leaders and, through education and examples of proven successful programs, assists in brainstorming ideas to revive and beautify neglected areas.

Last year, the Winthrop Rockefeller Institute teamed up with local community leaders to form a steering committee for the purpose of finding ways to improve and beautify the River Valley in order to help draw people to our area. WRI offered the committee a series of five retreats where people from across the United States who were responsible for similar programs in their respected areas educated the members and provided presentations on programs that have proven successful.

Tonya Gosnell, a member of the steering committee, recently spoke to me about the initiative. “These retreats have been so helpful in coming up with ideas to help our community,” said Gosnell. “The first retreat we attended provided loads of information on the successful programs ongoing in Greenville, Kentucky.” Gosnell said Paint the River Valley is based on Greenville’s Let’s Paint the Town program. “Over the years, the citizens in Greenville saw their downtown area being used less and less. People were moving out of the area and the buildings were in desperate need of minor repairs and paint so they decided to do something about it,” said Gosnell. “Using donated supplies and

volunteers, they revitalized their downtown area and are now listed as one of the Top 10 Coolest Little Towns in America. That’s what we want for our area. When we left that retreat we were sent home with a homework assignment to come up with some ways to beautify our area.”

The committee also includes Russellville Mayor Randy Horton, President of Arkansas Tech University Dr. Robin Bowen, Tabitha Duvall from the Chamber of Commerce, and Steve Mallett from City Corporation. After the first committee meeting and planning for Paint the River Valley, the members met with business owners and chose buildings in Dardanelle,

Pottsville, Russellville and Atkins for refreshing. Gosnell called this phase one.

They set the date for November 14, 2015, began contacting area businesses for supply donations and spoke with volunteer groups to get the manpower needed to complete such an endeavor. Some of the businesses who donated supplies were Lowes, Ridout Lumber and Sherwin Williams. Tyson Foods even provided lunch for all the volunteers. Betsy McGuire lent a hand choosing paint colors and organizing painters while Minister Tom Harkness beat the pavement talking with business owners.

Arkansas Tech University played a large role as well. >>

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“We are so blessed to have Arkansas Tech University in our Community,” said Gosnell.

“Once the word got out we were looking for volunteers, several groups of students called us and signed up. We also had numerous calls from individuals, churches and local businesses wanting to help in any way they could.”

On a sunny Saturday morning in November everyone met at the train depot to get started.

Gosnell said one of her main concerns was getting enough volunteers. “We had all these people contact us to volunteer, but were unsure of how many would actually be able to show up,” said Gosnell. But Gosnell’s worries were for naught. “We had over 300 volunteers. It was amazing. Tech students were everywhere and the church groups came in vans,” said Gosnell. “At one point I looked up the street and there was an older gentleman walking my way with his arms loaded down with painting supplies and brushes. He came to me and asked ‘where do you need me?’ He hadn’t signed up but heard about what we were doing and came ready to help. The turnout was more than we could have ever dreamed. The generosity of our community is beyond measure. I knew we lived in an area where people helped each other, but this was beyond what we expected.

We are truly blessed.”

By the end of the day, the buildings that border Depot Park had a fresh coat of paint.

The Bailey building was looking as good as new, and the building next to Street Law Firm had been spruced up also. Several buildings on Front Street in Dardanelle were painted along with the Atkins International Café and Rackley Furniture. The Paint the Valley crew also cleaned up several lots, the old Millard Henry Clinic and painted several other buildings on Church Street in Atkins. Several loads of trash

40

ABOUT the RIVER VALLEY ~ FEBRUARY 2016

were picked up, and over 18 bags of leaves and yard debris were taken to Russellville’s compost facility behind the Russellville Animal Shelter. Needless to say the day was a wonderful success, and Tonya attributes that success to everyone who helped in the planning, donated supplies, picked up trash or wielded a paintbrush.

Looking forward, the committee hopes this is the first of many public work projects to enhance the beautiful River Valley. In the near future they will be exploring the

possibility of acquiring grants to assist with the cost of even larger community projects with the ultimate goal of drawing more people and businesses to the area and creating jobs. Tonya’s excitement and energy about the endless possibilities is infectious. “We want people to come and enjoy what we have to offer. This area provides something for everyone like fishing, boating, kayaking, and hiking. We should be doing everything we can to invite others to enjoy our towns.” l

Dwane Ahrens, Manager Shop: 479-968-9732 • Fax: 479-968-0821 Dwane@advancedcollisionsolutions.com 2731 S. Arkansas Ave., Russellville, AR 72802

Thank You River Valley for letting us Serve You for the past 10 Years!

Home Care is still here for you and the ones you love.

With the recent changes in our state’s home care offerings, there may be some confusion about your options. One thing remains clear, you can still receive quality in-home care for you or the ones you love.

Call AMCARE today at (479) 880-1112 for your FREE ASSESSMENT. Our Certified Care Assistants are trained, screened, bonded and insured employees.

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(479) 880-1112 • youramcare.com FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

41

BACKYARD LIVING

ABOUT...the River Valley

Prepare, do, fail and learn

By Jill McSheehy

Read more from Jill at www.journeywithjill.net

THE FIRE CRACKLES IN THE HEARTH. My face tingling from the heat, I nestle underneath my cozy blanket. Homemade hazelnut cappuccino in hand, my finger taps the screen on my kindle as unread gardening books sit waiting on the side table.

It may be winter outside and in my home, but it's spring in my thoughts. After the winter solstice passes and the days imperceptibly begin lengthening, my mind's eye is set on the first bloom of the jonquils.

Indulging in gardening books and planning for my spring garden has been my favorite winter afternoon activity for several years. I recall the year the habit formed. I had just become a stay-athome mom and was gearing up to save money on our grocery bills by planting my first plot of fruits, vegetables and herbs.

My two raised beds would be expanded to over 2,000 square feet in one season. Knowing the size of my task, I set out to learn as much as I could. I devoured the Everything Grow Your Own Vegetables Book and Vegetable Gardening for Dummies. Then I graduated to more sophisticated reading and taking detailed notes. I may not have known exactly what

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“With three gardening seasons of experience, I realize I learned the most not from what grew well based on my careful implementation of book knowledge, but rather what flopped.” the pH of soil was, but I knew blueberries needed it to be about 5.0. Thank goodness for free soil testing from the County Extension Office.

As the first blades of jonquil leaves emerged from the frozen ground, I considered all of my newly acquired book knowledge. I felt like a fresh college graduate with a headful of facts but no life experience. Would everything I learned be enough to sustain a successful garden?

Which diseases and pests might pose a problem? I had no idea.

As it turned out, my carefully planned garden area prepared during the previous fall proved entirely too wet in our spring. My first ambitious planting of potatoes rotted. Seeing my discouragement, my husband offered to till a piece of soil a little further away

that appeared to drain better. Though this garden got off to a late start, it was the best decision we made.

Now, with three gardening seasons of experience, I realize I learned the most not from what grew well based on my careful implementation of book knowledge, but rather what flopped.

My failures proved to be my biggest lessons.

It seems today we strive to avoid failure at all costs. I think that's because we don't observe failure. One scroll on Pinterest shows the best versions of a creation, not what didn't work on the first try. We see successful entrepreneurs but not their prior business busts. Many times, in an attempt to avoid failure at all costs, we avoid risk. In doing so we miss out on not only the greatest adventures but also some

of the best learning opportunities.

Am I glad I spent hours poring over gardening literature? Absolutely. Preparation will never lose its value. But what I learned through preparation and failure has proven to be my greatest lessons yet.

We prepare. We do. We expect failures.

We learn. We adjust. And if we make that our method to approaching any new task won't we be more successful because of it?

I never stop preparing because I never want to stop learning. That's why there's a new gardening book on my kindle right now. But as the sun warms the ground and I place my boots onto the wet soil, and as I flip pages of past garden plans with memories of successes and struggles, even then I’ll expect failure. Because I know that within failure lies the greatest opportunity for growth. l

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Since 1972 FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

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OUTDOORS

Lunar Lore

By Johnny Carrol Sain

ABOUT...the River Valley

MOONLIGHT IS A MAGICAL THING. The winter woods illuminated by a crisp full moon seem almost unearthly. Black shadows stand in contrast to the deep purple-blue of the forest with its silver accents of lunar light. Of course, the moon doesn’t generate its own light. It’s only a reflector. What we see in the pale luminosity is reflected sunlight.

The cycles of the moon follow an on average 29.5-day path from the black new moon to full and back to new through the stages of crescent, quarter and gibbous both waxing and waning. Because of its orbit, and the revolutions of both Earth and moon, we see only one side of our nearest celestial neighbor. There is no such thing as a dark side of the moon. There is, however, a side that we never see because the moon’s orbit is perfectly synchronized with its revolutions. It’s a heavenly dance between

Earth and moon dictated by gravity, magma and water. It’s beautiful, though not by design, and it is vital for life and everything that sustains life in the thin blue and green biosphere on our home planet.

But enough about the cold science of moonlight. Even more interesting is the folklore attached to the moon and the full moon in particular. In European cultures, the full moon has been both blessed as a symbol of feminine divinity and cursed for unleashing beastly transformations. But much of American folklore about the moon revolved around it’s very pragmatic use as a marker for the seasons. This lore was passed down from the Algonquin language groups that inhabited pre Euro-settlement North America. This language group of First Nations People stretched from the North Atlantic coastline to the Great Lakes and even into the northern Great Plains. It

Read more from Johnny at www.aviewfromthebackroads.com 44

ABOUT the RIVER VALLEY ~ FEBRUARY 2016

consisted of dozens of tribes. This is where the full moon names we are most familiar with come from, and the names are tethered to specific cycles in the natural world. Here’s a list of those names along with a few words about why the names were chosen.

January has the Wolf Moon. I imagine this name came to be because the cold and silent January nights easily carried the wolf pack’s howls into camp.

February has the Snow Moon. Northern winters are in full stride for February and often brought even more snow to the region March’s full moon is called the Worm Moon. As the ground began to thaw, earthworms came near the soil’s surface and robins returned from their southern wintering areas.

April has the Pink Moon, which is sometimes called the Egg Moon. This one is easy to figure out. The pink is in reference to blooming wildflowers and the egg symbolizes the births of spring.

May’s full moon has a couple of names, too. It’s called the Flower Moon, again a reference to spring blossoms. It’s also called the Corn Planting Moon because, well, it’s corn planting time.

June has the Strawberry moon because, obviously, strawberries ripen during the month of June.

July’s full moon is called the Thunder Moon. July is usually one of Arkansas’s drier months, but summer thunderstorms are common in the North.

The August full moon has several names.

Tribes around the Great Lakes called it the Sturgeon Moon because the big fish were more easily caught in late summer. Many tribes called it the Red Moon because the humid and hazy summer air gave the moon a scarlet tint as it rose above the horizon.

And other tribes called it the Green Corn Moon because while the stalks were high and the ears growing large, the harvest was still a few weeks away.

September brought the Harvest Moon.

You guessed it, crops — and specifically corn — hit peak ripeness in September.

October brings my favorite full moon — The Hunter’s Moon or the Blood Moon.

This moon ushered in the hunting season when summer-fattened deer and other animals were hunted for meat and hides in preparation for the cold nights of winter.

November has the Beaver Moon.

Beaver pelts were highly prized among both the First Nations People and European settlers. November was the first month when beaver fur reached maximum thickness and density.

And finally, December brought the circle to a close with the Cold Moon, a fitting name for the month of shortest days and the onset of winter.

Most calendar months have only one full moon, but on the rare occasion of a second full moon in a month that moon is called a Blue Moon. l

FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

45

On a Personal Note More than just a Magazine Guest Written by Patty Balcerzak

It’s funny how something you don’t give a second thought about can become something much different than originally intended.

46

I am a transplant from the North. I have lived just outside of Russellville, in the same house with the same man, for 24 years. We have two teenaged children and call the River Valley home. In the fall of 2007 ABOUT...The River Valley was just a means for me to hock my wares. I had started making and selling pet products, and decided to put a couple of product photos in the December issue just in time for Christmas. My parents, Jim and Sue Robinson, lived in Western New York State where I was born and raised, and were tickled that I had an ad in the publication. I was going to send them a copy, but then I decided to buy them a year’s subscription so they could keep up with what was going on in the River Valley and Russellville. They looked forward to every issue because they liked to hear about the “doings” down South. The most recent copy was always left sitting on the coffee table for friends and family to peruse.

They had visited us a couple of times together but then poor health prevented my father from traveling. My mother started coming down every February, around Valentine’s Day, which falls right between my kids’ birthdays. We anticipated every visit, as did she.

In 2009, just before Christmas, my father died.

My husband and I packed up the kids and all of the Christmas presents and headed north. As anyone that has lost a family member knows, the weeks that followed were hectic and blurry. After getting back home to Arkansas and into our normal routines, I received a call from my mother. She was bright and cheery and had to alert me that “my” magazine had arrived. It was then that I realized that this “magazine” was more than just a magazine. It was a part of me that my parents could have when they couldn’t have their little girl in person.

Over the years my mother’s eyesight has diminished. It went from straining to read to reading the headlines to looking at the pictures. However,

ABOUT the RIVER VALLEY ~ FEBRUARY 2016

she always knew when “my” magazine arrived. Her home health aide would read it to her and then she would call to let me know all about it (as if I wasn’t the one who lived here and had my own issue). She wouldn’t throw any issues out so the stack on the coffee table just kept growing. My brother snuck out several issues at a time for recycling. Whenever I was there for a visit, Mom would tell me that she saved me the issues and asked if I wanted to take any of my magazines home. Every time I answer the same, “No, Mom, I have my own copy. You can throw those out.”

Mom has moderate Alzheimer’s disease. We had to move her into a nursing home just before her 80th birthday this past October. She has trouble recalling names and events but recognizes “my” magazine when my brother brings it to her.

My family went to visit her in New York for her 80th birthday party. Both of my brothers were there with their families as well as my aunt. I took a picture of her holding the issue with Tech’s ambassador, Jerry the Bulldog on the cover because I work at Tech and my son is a Tech student. I told her there was going to be an article about her in an upcoming issue. She gave me this look like I was out of my mind, although she was perfectly happy to pose for the picture. Hopefully she will remember all this when the issue comes out.

It’s funny how something you don’t give a second thought about can become something much different than originally intended. I sent my parents their first issue of ABOUT...The River Valley to toot my own horn a little bit and it took on a life of its own. The interesting part is that I bought one year’s subscription and to this day, eight years later, “ABOUT” is still sending my mother the issues.

Who knew? Well, whomever you are…thank you for making an old woman who misses her baby girl very, very happy.

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

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This is an “HGTV” kind of moment for you. The winning bidder gets to pick a room and have a top to bottom custom makeover.

The Package includes the following: • $3000 furniture shopping spree from Furniture Factory Outlet • 4 hours of decorating credit and a $500 accessory credit from Flowers Etc. • $200 credit for paint from Sherwin Williams • $500 Electrical budget from Birginske Electrical • Flooring budget • Contract labor for flooring and paint with Todd Barnett Construction

vice “Spa Terra”. Daily resort fee is included featuring a bottle of wine and shuttle service to downtown Napa. This package must be booked 60 days in advance and includes the following: • 3-night stay in the Meritage Resort and Spa in Napa Valley • Daily continental breakfast for two • 6-consecutive hours of chauffeured luxury sedan service • 3-hour gourmet dinner for 2 on the Napa Valley Wine Train • Round trip airfare for 2 to San Francisco or Oakland, CA

6. THE PERFECT SMILE

Get ready to show off the perfect smile! The winning bidder will choose either Invisalign or traditional braces. The entire course of treatment will benefit children, teens or adults. This package includes x-rays, treatment plan, aligners or braces, office visits, retainers and 12 months of retention visits. The 12 year molars must be fully erupted for Invisalign. Course of treatment must begin by August 31, 2016 and does not include lost or replacement aligners or retainers.

7. GIRLS’ WEEKEND PASS

The winning bidder gets to customize a photography session with Russellville’s top photographer, Jennifer Goodman. An artist who uses her talent to create a work of art, Jennifer Goodman, will craft you a treasure for your family for generations.

The session must be completed by December, 2016. Photography package includes the following: • On-location session • (5) 4x6 portraits • (5) 5x7 portraits • (2) 8x10 portraits • (1) 11x14 portrait • (1) 3x3 Accordion Album which contains 12 images

The winning bidder gets a fun weekend for friends, mothers, daughters, sisters, or any combination of 4-6 people. Start your fun with a trip to “Tangles” Salon for a blow out and style, and manicures and pedicures for all! A limo will pick your party up for a trip to “Leaning Willow” where you will each have a shopping card and a gift bag to add some pizazz to your wardrobe.

Afterwards, be whisked away to Little Rock for some quality girl time. Your group will enjoy an evening at the boutique hotel, “The Burgundy “ in West Little Rock with a beautiful dinner and drinks at their gourmet restaurant “Table 28”. The next morning, a limo will be waiting to bring you home from your great weekend pass. This package includes: • Styling at Tangles Salon for 4-6 people • Manicures and pedicures • $100 Shopping Card and gift bag each at Leaning Willow • Limo service to Little Rock • Dinner at Table 28 –includes $300 dinner/drinks voucher • Two Suites at The Burgundy Hotel • Breakfast • Limo service return

4. ST. LOUIS CARDINALS’ FIRST PITCH

8. BEST OF LA

3. PRECIOUS PHOTOS

Time to check off an item on your bucket list! Imagine being on the pitcher’s mound at beautiful Busch Stadium, gripping the baseball, and throwing out the ceremonial first pitch at the St. Louis Cardinals game! With a stadium capacity of approximately 60,000, this is a chance of a lifetime and the premier package for the ultimate baseball fan! The winning bidder will receive: • Throwing out the opening pitch of the St. Louis Cardinals game • 4 tickets to watch the St. Louis Cardinals game • 4 Autographed baseballs • 2-night stay at the Hilton St. Louis at the Ballpark

5. NAPA VALLEY BACKROADS AND RAILWAYS

The winning bidder will enjoy a leisurely 3-hour train journey for two. Enjoy a 36-mile round trip between the historic town of Napa through one of the world’s most famous wine valleys to the quaint village of St. Helena and back. Enjoy a freshly prepared gourmet lunch or dinner as you view the vineyards and wineries from any of the vintage 1915-1917 Pullman Dining rail cars, which have been lavishly restored. The Meritage Resort and Spa offers an immense cave of 20,000 square feet with the full ser-

The winning bidder will enjoy a private, custom tour for two in a chauffeured luxury SUV along scenic Hwy 1 through Santa Monica, Malibu and Venice beaches. Stroll along the Venice boardwalk, visit the famed Getty Center, and take a tram ride up a winding Brentwood hill to the famed gardens and enjoy the natural light pavilions to see the works of Van Gogh, Renoir, Degas, and Monet. You will also experience dinner at The Ivy, Los Angeles while staying at the Fairmont Miramar Hotel in Santa Monica. Depending on when you choose to travel, you will have a choice of tickets for 2 to several hit TV shows or back lot tours. (You must choose shows prior to travel to secure seating, show availability is dependent on schedule and seating). This package includes: • 3-night stay in Fairmont room at the Fairmont Miramar Hotel, Santa Monica • Daily breakfast for 2 • Private Chauffeured coastal tour with the Getty Center • $ 150 dining card at The Ivy, Los Angeles • Two tickets to the filming of one television show (subject to film schedule) • Round-trip airfare for 2 to Los Angeles, CA

9. PERSONAL CHRISTMAS EXTRAVAGANZA 2016

The winning bidder will receive the best Christmas present of ALL—elves coming in to decorate for you! This package includes outdoor lighting from Burns Landscaping. You will also get two hours with designer Carmen Stump to decorate your interior tree with a $400 decorating budget to make your house sing with Christmas Cheer. Decorating must be completed before Thanksgiving, 2016. This package includes: • $1000 Outdoor Christmas Lights set up and take down from Burns Landscaping • Interior tree decorating with Carmen Stump (2 hours) • $400 decorating budget from Flowers Etc.

10. FOOD, ART, AND SHOW-LET’S GO TO CHICAGO! Chicago’s theatre scene is one of the seven wonders of this vibrant city. It’s so woven into the urban neighborhoods that it has become part of the fabric of Chicago. The winning bidder will get two tickets in Premium Orchestra seating (first 15 rows center section) to one of the following shows (based upon availability): Beautiful, The Lion King, Cabaret, IF/Then, 42nd Street, Matilda the Musical, Bullets Over Broadway, Chicago, Beauty and the Beast, The Sound of Music, The Book of Mormon, Newsies, and Finding Neverland. You will have $200 in gift cards towards dining at a large selection of iconic Chicago concept restaurants. Your accommodations on the Magnificent Mile situate you to enjoy the art and architecture of Chicago, as well as all the great shopping. This package includes: • 2 Premium Orchestra tickets to one Broadway show of your choice • 2 tickets to “Second City” (Subject to time show schedule) • 2 tickets to Chicago Architecture Foundation River Cruise • $200 gift card towards dining at your choice of participating Chicago restaurants • 3- night stay at Hyatt Chicago Magnificent Mile • Round-trip airfare for 2 to Chicago, IL

11. COLORADO EXCURSION

Get ready to explore beautiful Vail, Colorado on this weeklong Colorado Excursion. The winning bidder will receive 8 days and 7 nights at the Streamside at Vail-Aspen Resort. Enjoy the use on on-site amenities including swimming, fishing, health club, racquetball, golf, and tennis. This one-bedroom unit will sleep 4 guests includes a kitchen and fireplace. Trip Dates are June 24-July 1, 2016. This package includes: • 1-week stay in Vail Colorado at Stream Side Resort • $400 Adventure Pass to be used towards White Water Rafting, Jeep Tours or Horseback Riding • Access to endless trails for hiking (guided tours available) • Access to quaint local restaurants and taverns

12. HONEY DO, I LOVE YOU

Complete your long “Honey Do” list and be equipped to get it all done, then enjoy a big “I love you!” If you have a wish list, Christmas list, or punch list, and can never seem to get it all done, then this package is for you! Honey Do includes the following and MORE: Lawn Service from “NOW and LATER” Lawn Service, that includes 1 year of weed control, lime treatments and 4 mowing/weed eating service (up to 1 acre lot). This package includes: One utility trailer that will fit a small riding lawn mower or a four wheeler, landscaping from Russellville Landscaping and outdoor seating to sit by a new fire pit once all the work is done! You have to come to the Children’s Benefit Ball to see the rest of the goodies that we have put onto the trailer!

FEBRUARY 2016 ~ ABOUT the RIVER VALLEY

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ANNOUNCING A HEALTHY ADDITION TO THE RIVER VALLEY.

Valentino Piacentino III, M.D.

Sarahrose Webster, M.D.

Suzanna Chatterjee, M.D.

MILLARD-HENRY CLINIC

MILLARD-HENRY CLINIC

MILLARD-HENRY WOMEN’S CLINIC

General Surgery | 479.890.2433

General Surgery | 479.890.2433

OBGYN | 479.890.2428

Saint Mary’s Regional Medical Center and Millard-Henry Clinic welcome general surgeons Valentino Piacentino III, M.D. and Sarahrose Webster, M.D. along with the Millard-Henry Women’s Clinic addition, OBGYN Suzanna Chatterjee, M.D. Saint Mary’s is proud to bring the quality services of these skilled specialists to the River Valley. All three physicians are now taking appointments.

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ABOUT the RIVER VALLEY ~ FEBRUARY 2016