ABOUT | May 2014

End of a Golden Era

Reflecting the Character of the Arkansas River Valley May 2014

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Congratulations Class of 2014

Russellville School District congratulates our 2014 graduates!

RSD is very proud of the hard work and accomplishments of this year’s graduating class. Out of the 336 students graduating this year, approximately 75 percent of RHS students will attend a four or two-year college.

Russellville School District Educates, Equips, and Empowers all students to be productive, contributing members of their school, their community, and their world.

Graduation is a time to commemorate your achievements, anticipate future opportunities, and embrace a world of infinite possibilities. RSD wishes all of our graduates the best as they embark on the beginning of a bright future.

Russellville School District n 220 West 10th Street, Russellville, AR 72801 n 479.968.1306 n www.russellvilleschools.net

May 2014 8 End of a Golden Era

Dr. Robert Charles Brown has been a fixture at Arkansas Tech University since 1993. He is now stepping down from his position as president, and was gracious enough to reflect on goals, accomplishments and regrets with ABOUT...the River Valley Magazine.

14 Every Day Life

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Community Help for Mom

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Summer Dawgs - Big City Style

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Chic on the Creek

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Thanks Mom!

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Becoming a new parent (or even becoming a parent for the third, fourth, or fifth time) can feel like navigating a complicated maze.

The challenges are even greater for families experiencing financial difficulties while also trying to navigate the world of both pre and post natal care.

Variations of the hot dog are found all over the world, but THE hot dog – a mixture of finely minced meat and seasonings – is uniquely American. What were the words to that old saying? Oh yes: “As American as baseball, Chevrolet, hot dogs and apple pie.

Subscribe Today!

Send $20 check or money order for a OneYear Subscription (10 Issues) to ABOUT Magazine P.O. Box 10176 Russellville, AR 72812 Or subscribe online at www.aboutrvmag.com Call 479.857.6791 for more information 4

ABOUT...the River Valley | May 2014

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A PAGE FROM

The Editor’s Notebook

ABOUT the River Valley

The season of yard work is upon us

A Publication of One14 Productions, Inc Vol. IX, Issue 4 – May 2014 Owner/Publisher: Chris Zimmerman

I hate mowing the lawn.

Spring and early summer are wonderful times of year… except for mowing the lawn. This hatred is why, in spite of all the fun activities and good times that roll in with summer, I look forward to that first frost. I know that after the winter we just came through that last statement could be met with buckets of boiling tar and a sack full of feathers. I’m still counting days until October in spite of ill thoughts you may have.

Part of the reason I hate mowing the lawn is because I hate driving to the gas station to fill a gas can, changing the oil in the mower, the inevitable jump start the mower requires after sitting dormant all winter, the belts that need replaced, the cringe inducing sound made by rock meeting blade at high RPM, my ringing ears after an hour at the helm and I so on. It’s not the grass cutting that bothers me, it’s the prep, maintenance and operation of equipment. And, to top it off, I’m not mechanically inclined. Planting a garden, skinning a deer, splitting wood and making camp are the chores I like to do.

Chores that make my hands dirty with actual dirt, not grease and oil.

This contempt for lawn mowing machinery has led to experimentation with alternate methods. Last summer it was goats. Two billy goats, which I named Briggs and Stratton, took care of the rugged back yard; I trimmed the front with a small push mower. It was a good arrangement. The push mower was far less maintenance and much needed exercise for a flabby editor. The goats did a fine job as well, but for those of you far removed from the farm, billy goats stink. They also lack social refinement, which was not a problem for me, but consider the explanations after my 12-year-old daughter’s friends spent an afternoon at our home. There’s sound reason behind those sayings that relate goats and crude behavior. So in the fall the goats found another home.

This year I’m sticking with the push mower for the front. The back yard is too rough for mechanized mowing, so I’m going to other old-school methods. I bought a grass whip – you know, one of those rectangular bladed things used by the inmates in “Cool Hand Luke” – and a scythe. The grass whip is an intuitive tool; you give it to a chimp and he’d figure it out. It’s brutish in technique and results. Working with the scythe is more art. Graceful back and forth with just the right angle and lift on the blade for a short even cut without an edge-dulling plunge into the rocky soil. I’m still figuring it out.

As an added benefit, using both tools is much needed exercise. After only a few go-rounds with each I can feel the effects in shoulders, back, stomach, biceps and forearms. And it’s kind of fun, it might even make me look forward to grass cutting time. But using these old-timey implements is going to be so much more fun when I get new Johnny Sain, Editor yard work attire. I’m thinking a bright orange 479.857.6791 jumpsuit for using the grass whip and black johnny@aboutrvmag.com hooded robe for the scythe. I’m sure the neighbors will love it.

JOHNNY SAIN | managing editor johnny@aboutrvmag.com BENITA DREW | advertising benita@aboutrvmag.com CHRISTINE SAIN | advertising christine@aboutrvmag.com KECHIA BENTLEY | columnist kechia@aboutrvmag.com MEREDITH MARTIN-MOATS | freelance meredith@aboutrvmag.com EMORY TYSON MOLITOR | freelance emory@aboutrvmag.com LYDIA ZIMMERMAN | columnist lydia@aboutrvmag.com STEVE NEWBY | photography stevenewbyphotography@aboutrvmag.com CLIFF THOMAS | illustrator maddsigntist@aboutrvmag.com CHRIS ZIMMERMAN | layout/design chris@aboutrvmag.com

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

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

Inquiries may be made by calling (479) 857-6791.

Office: 220 East 4th Street Email: johnny@aboutrvmag.com Postmaster: Please send address changes to: SPPI, P.O. Box 10176, Russellville AR 72812.

www.aboutrvmag.com

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DIANNE EDWARDS | founding editor

ABOUT...the River Valley | May 2014

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ABOUT...the River Valley | May 2014

Calendar of Events May 1 through 4 - Balloons Over RussVegas . May 1 at 7:30 p.m.

Concert - Georgette Jones. May 2 at 7 a.m. Media Hot Air Balloon Flight.

May 2 at 5 p.m. - 9:00 p.m. Tethered Balloon Rides. May 3 All Day Events at Russellville Soccer Complex. 7 a.m.

Hot Air Balloon Flight and Competition, 9 a.m. Zane’s Flying Circus, 10 a.m. 5 p.m. Tandem Skydiving. May 4 at 7 a.m. Hot Air Balloon Flight. For more information contact (417) 336-6060 May 2 & 3 - Resource Rendezvous at Lake Dardanelle State Park. Lake Dardanelle State Park, along with other conservation agencies in the Arkansas River Valley, invites 4th grade classes to our 7th Annual Resource Rendezvous.

For more information contact 890-7477 May 4 - Exhibit Opening Reception for Lori’s Loft at the river Valley Arts Center from 1-3 p.m. Oil painting, watercolor, acrylic and mixed mediums. Artists will be available for a discussion at the exhibit opening reception. For more information contact 968-2452.

May 4 - Habitat For Humanity Pope County Arkansas Pancake Brunch Fundraiser at Stoby’s Restaurant from 9 a.m. - 2 p.m. For more information contact 477-0070.

May 9 - Leadercast at Doc Bryan Student Center Arkansas Tech University campus from 7 a.m.-4 p.m. Featured speakers in this live broadcast from Atlanta, Ga, include Bishop Desmond Tutu and first lady Laura Bush. For more information contact 968-2530.

May 9 – Arkansas Tech University Spring 2014 Commencement at Tucker Coliseum 6 p.m. Ceremony Graduate College. For more information contact 968-0319.

May 10 – Arkansas Tech University Spring 2014 Commencement at Tucker Coliseum. 10 a.m. Ceremony College of Arts and Humanities, College of Business College of Education. For more information contact 968-0319.

May 10 – Arkansas Tech University Spring 2014 Commencement at Tucker Coliseum 2 p.m. Ceremony College of Engineering and Applied Sciences, College of Natural and Health Sciences, College of Professional Studies and Community Outreach, all associates degrees. For more information contact 968-0319.

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May 16 & 17 – 22nd Annual Picklefest in downtown Atkins. Enjoy the famous “fried dill pickles,” pickle juice drinking and pickle eating contests, live music, food vendors, arts and crafts, quilt show, canning contest, bingo games, kids games and more. For more information contact 747-0122.

May 17 - 2nd Annual River Valley Superhero 5K at Russellville Junior High School starts at 8 a.m. For more information contact 2436427 or 280-4987.

May 17 - Color Pencil Classes at River Valley Arts Center from 9 a.m-1 p.m. For more information contact 968-2452.

May 31 - Night Hike on the Seven Hollows Trail Petit Jean Mountain from 7:45 p.m. 8:45 p.m. Meet at Seven Hollows trailhead May 10 – Mother’s Day Color Run 1K For Admission is free. For more information Kids Main Street Russellville at 7:30 a.m. contact (501) 727-5441.

For more information contact 968-1232.

*Unless otherwise indicated, all area codes are 479. To have your event included in the ABOUT Calendar of Events, email: editor@aboutrvmag.com or fax to (866) 757-3282. Deadline is the 15th of the month preceding publication.

May 2014 | ABOUT...the River Valley

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end of a

Golden ERA

Story by JOHNNY SAIN | Photos by LIZ CHRISMAN & ARKANSAS TECH UNIVERSITY

Dr. Robert Charles Brown has been a fixture at Arkansas Tech University since 1993. Those 21 years have seen extraordinary growth in both student enrollment and nationwide recognition for the green and gold.

Dr. Brown steps down from his position as president of Arkansas Tech University this June, and he was gracious enough to reflect on goals, accomplishments and regrets with ABOUT...the River Valley Magazine.

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ABOUT...the River Valley | May 2014

May 2014 | ABOUT...the River Valley

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JOHNNY: Are you looking forward to retirement? That’s my softball lead-off question?

DR. BROWN: Yes, absolutely.

JS: What drew you to Arkansas Tech?

Dr. B: Well that’s been a long time ago, Johnny. But let me say that I was attracted here because, from my perspective, all the right pieces were in place at Arkansas Tech. I’m very familiar with regional universities in the United States and I had previously worked in one that was one of the best ones. I worked for a president there who was the chairman of the board of the American Association of State Colleges and Universities. His name was Julio Young. It’s a prestigious position because it’s made up of about 400 universities around the United States that are like Arkansas Tech. And as I looked from afar at Arkansas Tech I saw that all the proper things were here for employees.

We had the right endowment of subject matter. In all of the United States, 75 or 80 percent of the freshman every year will intend to major in one of five things: business, teacher education, engineers, and social sciences like psychology. As I looked around Arkansas there weren’t any regional universities that had all of the five things. They had one or more of the pieces, but they would be missing something. They would be missing engineering, or they would not have the teacher education program, or they would have a business program, but it would not be of their creditable kind of curriculum. I thought that was unique, that those things were all in place here. Having said that, over the years, we installed about 50 new programs of study. But all of that has been built around that framework that pre-existed, and that’s what I was looking for. The other thing about it was that Russellville was a particularly pleasant, beautiful place to 10

ABOUT...the River Valley | May 2014

live. People that have grown up around here and live here do not understand the physical beauty of Russellville. It is spectacular.

Its underappreciated by the natives. I’ve lived all over the United States, and this is one of the prettiest places that I’ve had the privilege of living in. There were some other things. At the time I still had some family attraction to Louisiana. I needed to be just a little closer for business purposes and I thought it was a pleasant place to live.

JS: So it was good blend of career opportunity and personal objectives?

Dr. B: Yes. JS: When you first came to Tech what were some of your immediate goals?

Dr. B: Well the first thing I wanted to do when I got here was not do anything. I wanted to sit for at least a year and get to know as many people as I could and try to understand the dynamics and the workings of the institution; try to get a feel for what the interpersonal relationships were. What the strengths were and where the places for improvement were. And after about a year of that kind of observation we engaged in a formalized planning process which lasted a year. We brought in some expert consultancy and we went through this exercise that resulted in us setting some goals.

JS: Have those goals changed over the years?

Dr. B: They evolved. But basically there were four of them and then we added a fifth one. They’re not in order of importance; they’re the same importance, so if I name one before the other that doesn’t mean that one is more important. The first goal that

we knew we had was we wanted to have the best educational programs of study that we could possibly have given the resources that we had. That’s an all-encompassing goal that means accreditations, faculty, curriculum, that means all of those things. But we wanted to construct those sets of opportunities that were going to be relevant to the market and that were going to be relevant to our students. Second thing we knew we had to do was manage our enrollment. Traditionally, Arkansas Tech had been a place that was open enrollment. If you wanted to come here you were admitted. That’s not a bad thing but if we knew we were going to be ambitious about some of the other things we wanted to accomplish we needed to be moderately selective.

We thought it was not fair to take someone whose record really didn’t indicate that they were capable of earning a degree and admit them to Tech. That’s not proper. We want to give people opportunities but if we don’t think they can do it they need to start somewhere else. So we had enrollment management. Our physical plant was a challenge. We had quite a bit of deferred maintenance. We had some unkempt portions of campus. It was not the most appealing place I had ever seen.

JS: That is one big thing I’ve noticed.

Dr. B: Yes, and we knew from the research, of course that 18-yearolds, and that’s the market we’re appealing to, tend to make up their minds visually and they tend to do it quickly, in the first minute or two. So this is a generation that has grown up with T.V., and computers, and computer games and all these visual things. If it was not appealing then we had a terrible undoing, unselling, reselling process to do when they came to visit. And we knew for the benefit of our faculty, for the benefit of our students, for our relationship with the outside world, we dramatically needed to upgrade our

appearance and our functionality. So improving the physical plant was the third goal. The fourth one was we knew that we weren’t going to be able to do the things we wanted to do with the money that the state of Arkansas was going to send us along with the tuition of our students. We had to get out and make some friends and try to raise some private dollars to supplement what we were doing. So the fourth goal was having some private philanthropy. And then later we had the fifth one. The fifth one really involved Susan Nicholson.

When she came to work for us one of her big tasks was the need to tell our story better. We need people to understand who we are and what we’re doing. So marketing the university, telling our story in an effective way, became the fifth goal. That’s been 20 years ago and we’re still working on the same five.

JS: This is my take on what you just said with the public telling your story: Promoting the ATU brand, carving out an identity here in Arkansas. Something I’ve noticed is that Tech is more well known throughout the state, I mean its always been known in Russellville but I see more Tech caps and t-shirts even here.

Dr. B: Arkansas Tech is a state of Arkansas institution. We are glad that its in Russellville, but its not a Russellville institution its an Arkansas institution. We now have at least one student from every one of the 75 counties in Arkansas, and that’s important to us. We decided that we prefer the future that planned together rather than the one that we just let happen to us, and that’s the reason for the changes. Let me talk about the goals a little bit more. We’ve enjoyed some real success from those goals. When we set this enrollment management goal we had about 4,700 students here at Tech and now we have more than 11,300. People thought when you tighten down on admission standards then the enrollments going to drop. Its exactly the other way. >> May 2014 | ABOUT...the River Valley

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ever earned a degree since 1909 -- when this place opened -- about 52% of them earned their degree during my administration and the other 48% during the other 84 years of the existence of the institution. That’s the thing I’m most proud of. We’ve helped lots and lots of people and that’s what we came here to do.

JS: That was a different response than what I expected.

Dr. B: We’ve more than doubled enrollment and we’ve more than tripled annual degree production. So not only are we enrolling more people but their graduating in a faster clip. That’s what you want to try to do. We do many things around here but in the final analysis we’re helping people graduate in a quality way. I think our accreditations and our national recognitions speak to that quality. That’s really the bottom line.

JS: Do you have any regrets about things you didn’t get to accomplish?

Dr. B: Sure!

When you get a little bit more exclusive on who you’re going to get more people want to come. We have added, as I mentioned, about 53 new programs of study. And accreditations are an important part of that. That’s where you have national professional associations come in and look at you programs of study to see if they adhere to a national standard. Of course we got that accreditation. We had teacher education, business, engineering, nursing; we’ve got a long list of those things. We knew that we had a big task, but over the last twenty years we had invested more than $250,000,000 and improved in the physical plan and instructional equipment and all of those kinds of things. Then in philanthropy we raised quite a bit of money. The biggest hit came when the Reynolds’s Foundation gave us this library. That was a $13 million gift. Now I don’t think we could replace it today for $40 million. I think it would cost more than that, but what you see here is the result of philanthropy and action. So we moved on all those fronts and you yourself observed that Tech is more recognized now than ever and that’s true in all regions in the state of Arkansas. That’s what we wanted to have.

JS: What are you most proud of with that recognition?

Dr. B: Here’s the thing I’m most proud of: The reason you have a college university is to try to help people get their degree and achieve their educational goals. Arkansas, sadly, is 49th in the United States among the 50 states in the percentage in the adult population that has a degree, above only West Virginia. That’s not because the people in Arkansas are not capable, it’s because opportunity has not been extended in this state the way in my opinion it should have been all of these years. So I’m proud of the fact that during my time here at Tech, of all the people that have 12

ABOUT...the River Valley | May 2014

JS: Is there one in particular that sticks out?

Dr. B: There’s not one in particular. If you think about the movie The Wizard of Oz and you think about the yellow brick road. One of the themes of that movie is the road is really endless, you’ve always got more things to do. I can think of about 20 more year’s worth of work that I’d like to accomplish here at Arkansas Tech, but the calendar and the time and your personal situation and the health of the institution all play into that decision and you know it’s not a mystery, I’m 69 years old. It’s time to do some other things. I could probably do this another 20 years, but I don’t think the Lord has that much time left for me, and I need to devote some time to my family and to some other pursuits.

JS: Besides the overall number of students, there seems to be more diversity among those students.

Dr. B: You need to have an experience in college that mimics the world that you’re going to go to work in. You want to have diversity in you student body for a number of reasons. That’s one of the key reasons; you want your experience in college to be a time when you can learn to deal with all sorts of people in all sorts of different situations. But in addition to that it’s the morally right thing to do. Arkansas is a place that’s about 16% minority, and we need to have those people represented here proportionally on this campus like we do everyone else. Now, like all colleges and universities, predominately we’re going to have people from our surrounding area always. That’s the way every college and university is. A big portion of your student body is going to come from 50 miles from your campus, but we’ve made a concerted effort to try and enrich the experience of our students here. One of the ways we’ve done that is with international programs. We enroll people now from about 35 countries. And that’s important because for many of our students this will be the only opportunity that they have to have a close association with a person from a different culture. We’ve enriched the faculty the same way. That’s important to our students. It makes their educational spirits better plus it helps the people who come here. So we’ve got people from

Japan, China, Saudi Arabia, in fact we’ve got at least one person at this university from every continent in the world. And we’ve got 36 states, I think. It changes from year to year so I can’t quote all the numbers off the top of my head, but you get the idea.

JS: Yes. As a life-long River Valley resident, along with being a former and current Tech student, I’ve seen big changes.

Dr. B: And that’s by design. We tried to do that for the benefit of everybody.

JS: Where do you think Tech ranks in the state right now with the other state colleges?

Dr. B: Well in size, we’re fourth or fifth. In program offering I think we’re in the top three. You can do the same things at Tech and other places in this state. But Tech, a university up in northwest Arkansas, and a university in northeast Arkansas are the most complete institutions in the state. Our mission is not research.

The University of Arkansas Fayetteville is a research university, where they’re trying to discover new knowledge as their first obligation. Our first obligation, although we do some research, is undergraduate teaching. That’s what we try to do.

JS: So it’s kind of an apples and oranges comparison?

Dr. B: Yes, it’s an apples and oranges comparison. At Arkansas State University it’s a blend they’re doing more research, but they also have an emphasis on instruction. So we are an instructional institution, we’re a teaching place. I tell everybody that wants to be on the faculty here that you may be the biggest researcher in Arkansas. You may serve on every committee that there is. But if you don’t make a connection with those students in a way that they understand, and the rest of us understand and its helping them achieve their educational objectives then there won’t be any unpleasantness. We’ll just help you find a place that is more in keeping with the talents you have and the interest you have other than Arkansas Tech. And that’s a real educational way of saying, teaching effectiveness comes first. So that’s the distinctive for Arkansas Tech. In that regard I would rate us, well let’s just put it this way, we would rate very, very high. I found in higher education as in many other things, sometimes you are not quite as appreciative of what is familiar. What is right under your nose is sometimes taken for granted. And I’ve noticed that people in this area are not very well informed about what goes on at this campus.

They think they know, but their idea is 20 years in the past. It’s almost a biblical truth, you know, a prophet in his own land. Now I’m not a prophet but Arkansas Tech is a prophetic institution, and we’re not as appreciated in our home as we are farther away.

JS: Excellent Segway. I wanted your opinion of the community support. Have you seen it grow?

Dr. B: I’ve seen it increase and part of that is because we are such an important part of the local economy. Three or four years ago an associate of mine named Julie Trivet and myself – we’re both economists -- we did an economic impact study on Arkansas Tech. We wanted to know how big a footprint we had in this area and we used very conservative methods because we’re

both very conservative estimators. Very accepted methodology, nothing innovative here. We took the numbers from our budget and the numbers from people we attract here and our students and we determined that in the Pope, Yell and Johnson county area Arkansas Tech was about 18.9% of the economy. That’s getting close to 20%. That’s one dollar out of every five that flows in this area is connected someway to Arkansas Tech. Now we’ve got some pretty big industries around here, but we have a big impact.

You think about a thousand people that work here. We have a $115-$120 million budget and most of that goes out in payroll.

Cont. on page 35...

May 2014 | ABOUT...the River Valley

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ABOUT...the River Valley | Every Day Life

It Never Ends Story by KECHIA BENTLEY | Illustration by CLIFF THOMAS

It just never ends. I am sorry to report to those of you with younger children that they will in fact continue to make you want to bang your head against a wall even when they are “adults.”

I, of course, never made my mother feel that way. I transitioned into adulthood perfectly with no issues. And if my mother is reading this she is looking for the nearest wall to begin the head banging.

Here is the latest episode in our house that just leaves you wondering, “Why?” Our sons, Dillon (24) and Payton (23) will both be graduating from the University of Arkansas on May 10th. Yes, I know, yea for us!!! We will soon be getting a raise with all the kids finally out of college and at least two of the three completely off our payroll.

With that in mind we have been very pleased with Dillon’s efforts to find gainful employment upon graduation – Civil Engineering Degree. Payton will be attending Law School at the U of A in the fall, so no gainful employment for him. He is, however, paying for Law School himself. Happy Dance from mom and dad, well maybe just mom… dad really can’t dance.

Anyway, Dillon had two job interviews in one week. First job interview went well: got an offer. Good offer, but not to Dillon’s liking so he turns it down. Okay, we can handle that. Besides he has another interview a few days later; let’s see how that one goes.

Job interview on Tuesday goes well. By Thursday job offer number two is going to be emailed to him that afternoon, and they would like for him to start part-time right away.

Mom and dad are beside themselves with excitement: a real job even before graduation! To Every parent who is helping put a child through college this is the dream.

Now we just need to wait and see the offer. Lots of excitement and anticipation, at least on his momma’s part, is building as the day goes on. By 1 p.m. I am calling to see if he has gotten the offer.

Warning: this is where the crazy begins!

Dillon doesn’t know if the offer is in yet. He hasn’t checked. “Are you kidding me? Go check, now!” To which Dillon responds calmly, “I will check later. I am at the park with friends.” Again, are you kidding me? My future, I mean, his future could be wrapped up in that offer.

I waited a couple of hours and called him again. This time he does not answer. So, I do what any good parent would do I send a text that says, “Call me.” Yeah, like that is gonna happen, but you gotta try.

In about an hour I call again. Well, actually I call three times in a row – what my children lovingly refer to as “blowing up their phone”. Yeah, I know, great parenting skills, and remember this “child” is 24-years of age.

He finally answers and tells me that the offer is in his email, but he is fixing dinner and will look at it later. WHAT??!! I suggest that he go look at in NOW, and get back to me. He laughingly says, “OK”.

Yes, I have just failed parenting 101. All red flags should have been waving telling me something is “up”, but I fail to catch on

14

ABOUT...the River Valley | May 2014

at this time. It isn’t until another hour has gone by with no word from my son that I begin to go into full “worst case scenario” mom mode.

I ask my husband if he thinks it is possible there had been no interview and no job offer. Yes, off the deep end I know. But who would not be clamoring to read a job offer and share the information with their parents. Apparently, my son, that’s who.

My husband and I then plan a full frontal attack with phone calls and text messages. We were taking turns calling and texting until he finally answered once again. This time he says he is cleaning the kitchen after making dinner and somehow the way he says it, it dawns on me he is not alone. I inquire if he has prepared dinner for a guest. He answers in the affirmative. I ask if “she” is still there, at which point he happily replies, “Yes, Kristen is still here.”

The world is starting to make sense again.

The boy has been on a date all afternoon and has spent the evening grilling steaks for this young lady. And he knew I would want to play 20 questions about her, so he didn’t mention it. I feel lucky just to know her name is Kristen.

We (I really mean me) apologize for bothering him so much while he was on a date. I did tell him it was actually his own fault for not telling us about the date. That girl must think his parents are crazy people with how many times we called and sent that boy text messages.

Oh well, if she is going to be around for awhile it is better she find out now rather than later: we are crazy.

So being mature, good parents we “patiently” waited until late into the evening to see a copy of the offer.

It was good, and my child is employed even before he graduates! Praise my great God! Oh, and since I am now going to be really busy running a covert operation to gather information on Kristen, I won’t have time to mail official graduation announcements for Dillon and Payton. So heads up everybody the boys are graduating!!!!!!! l

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May 2014 | ABOUT...the River Valley

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B

Community Help for Mom Story by MEREDITH MARTIN-MOATS | Photos by JOHNNY SAIN

Becoming a new parent (or even becoming a parent for the third, fourth, or fifth time) can feel like navigating a complicated maze. The challenges are even greater for families experiencing financial difficulties while also trying to navigate the world of both pre and post natal care.

I work with an organization called the McElroy House: Organization for Cultural Resources and Community Action, a community-based group primarily serving Pope and Yell Counties. Part of our work centers around media projects with the central goal of researching resources in the area and helping connect people with information they can use to strengthen their lives.

Thankfully the region is home to multiple organizations that help parents and caregivers access the tools they need to parent with confidence. Based on suggestions from community members and readers, we spoke with a handful of these local organizations (both old and new) and put together

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ABOUT...the River Valley | May 2014

this short piece exploring a few such resources. You may not be a caregiver yourself, but chances are you know or work with those who are. We hope this piece will help spread the word about how community members can help families.

After all, supporting strong families means supporting strong communities. This is by no means an exhaustive list of resources and we hope that you'll help us grow the list by emailing us at the address listed at the end of the article and let us know about other organizations in the area.

One of the most important things a mother needs during pregnancy is nutrition and access to a wide array of fresh foods.

Whitney Campbell is the outreach director of the Yell County

“A kind word, a simple act of kindness, or even a smile could change a life!

Fear of what others might say stops many of us from reaching out. I would love to challenge every person in our community to do something nice for someone else just once a week. You will want to do it more often!”

WIC (Women, Infant, and Children) office located in Dardanelle.

A USDA-based program, WIC serves low-income families around the state, offering resources such as pregnancy testing, prenatal care, prenatal vitamins and vouchers for local grocery stores which ensure pregnant women and young children are eating well.

“Most counties have a nutritionist on staff,” explains Campbell.

The nutritionist not only helps to ensure a healthy pregnancy but can also help with nutrition after the child is born. This includes “serving as the breastfeeding consultant for mothers wishing to breastfeed,” says Campbell.

WIC grocery vouchers for pregnant women include high protein and fiber items such as eggs, cheese, bread, brown rice and oatmeal as well as a small stipend for fresh fruits and vegetables. In some regions, including Pope County, WIC vouchers can also be used at the area farmers markets, allowing pregnant women access to locally grown fresh foods. Women choosing to breastfeed will continue to receive food vouchers after childbirth. These benefits last up to one year says Campbell, which is the suggested minimum amount of time a woman nurse her baby. WIC also offers double breast pumps for women returning to school or work as well as formula for formula feeding mothers and specialized formulas for formula feeding moms whose children have allergies. WIC also offers immunizations on site and a host of other services to ensure both a healthy mother and child.

Campbell says that far too often parents are afraid to ask for help. “The big thing is a lot of people think their baby has to suffer.

Sometimes the mom doesn't want to call because she doesn't want to be a problem or doesn’t know who to ask or how to ask,” she explains. “But there are a lot people who can help,” she adds. To apply for WIC or to learn more about services, families can contact the WIC office located in their county.

There are a number of national and statewide programs that

can offer assistance for families, but sometimes families in dire situations need access to resources that only locally based resources can provide. Located in Russellville, Open Arms is a relatively new volunteer organization focusing on helping children in crisis, whether this be low-income situations or instances where families' are losing or having to leave a home. Open Arms works to meet these family's immediate needs, supplying free clothing, food, even car seats. “Open Arms began after nearly a year of personally hearing of little ones in need through friends,” explains founder Amanda Sanborn. “Once I had sizes, I would post the need and a bit about the situation on my Facebook page and the swap pages. Within a week the needs were usually abundantly met,” she says.

By October 2012 Open Arms began operating its own Facebook page, using the site as a resource to both find and give away donations. She tells the story of a grandmother who suddenly found herself parenting her two-year-old grandchild who came to live with her one evening with only a “half-packed diaper bag.”

Within a few days, says Sanborn, “several people pulled together and gave this little angel more than she left behind. She was absolutely thrilled. We were so blessed to know that we had a part in putting smiles on her and her grandmother's face in this time of desperation,” Sanborn explains.

Open Arms also hosts large giveaways in Russellville, using business parking lots to help hand out donations to anyone in the region who needs them. They've also worked with the Russ Bus to help a homeless family find milk and a refrigerator for their three year old child. Online networking, Sanborn says, has made all the difference. “We posted the need and within minutes had a perfect answer,” she explains. “A friend that works with a local youth organization happened to have ordered too many cartons of milk.

She had forgotten that several kids would be out for conferences.”

In the end the family wound up with more than enough.

May 2014 | ABOUT...the River Valley

17

Sanborn says monetary donations are always welcome, but she also hopes the organization will serve to remind the community of the need for sustained networks of support for families in crisis. “Too many people feel that once life turns a certain way, they are doomed,” she explains. “This just isn't so. A kind word, a simple act of kindness, or even a smile could change a life!

Fear of what others might say stops many of us from reaching out. I would love to challenge every person in our community to do something nice for someone else just once a week. You will want to do it more often,” Sanborn explains. You can find Open Arms online at www.openarmsAR.com.

Even when families aren't experiencing an immediate crisis, supplies for a new baby can leave huge dents in an otherwise stable budget. As all parents know, things like clothes and toys are only used for such short periods of time before children outgrow them and move on to other needs. Pope County Baby Swap is an

online Facebook group helping connect parents who need items with parents who have items to sell or give away. “People can expect to find anything baby, child, and maternity related on the site,” explains Amy Lee, one of the administrators of the page.

“The only thing that is not allowed to be bought or sold is cribs,” Lee explains. “We have too many issues with recalled cribs being sold and we want to keep all our babies safe.”

With a membership of over 4,000 people the items change on a daily basis. Scrolling through the page readers can find everything from bouncy seats to Halloween costumes to Sponge Bob-themed fish tanks. Administrators like Amy help ensure the site runs effectively, allowing community members to connect with one another even if they don't know each other personally. “I have seen many success stories where a family is in an emergency situation and the members help greatly with the needs of the family,” say Lee. “I have also seen pregnant mothers who need basically everything for their newborns and they are able to find mostly everything needed on the swap.”

Participants may also request needs to the page and these needs are often quickly met by those able to help. The service is free and available to anyone with internet access and can be found on Facebook at “Pope County Baby Swap.”

Parenting is more than just meeting material needs. For many families making decisions about parenting begins before labor even starts. In recent years an increasing number of women are opting to approach childbirth in new ways, which includes declining spinal epidurals and other drugs during childbirth. Proponents of the natural birth movement often cite studies that low-risk births are safer when fewer unnecessary medical interventions accompany the birth. Many women in the area choose a home birth and opt for prenatal care through regional midwives such as Kim Jacobs of Kim Jacob Midwife services. But not all women seeking an unmedicated labor may want to (or be able to) give birth at home.

Choosing to have a natural birth at a hospital can be difficult, especially since labor and delivery nurses and OBGYNs are largely

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unaccustomed to assisting women during a planned unmedicated labor. Proponents of natural birth argue that doula -- trained birth assistants that help a woman through pregnancy and delivery -- are one of the best resources for achieving an unmedicated birth in a hospital setting. Yet up until recently women in the Dardanelle and Russellville areas typically had to drive to Conway or Little Rock to work with a doula. Thanks to Nicole Fletcher, founder of Birth

By Design Birth Service in Conway, Arkansas, there are now more options for women living in the central Arkansas area.

Megan Dickerson is one of the first doulas to work with expectant mothers choosing to give birth at Saint Mary's Hospital in Russellville. Having lived for many years in the area she returned recently and now works with Birth by Design. As a doula she strives to offer women alternatives to highly medicalized births, pointing out that “doctors are there for reason and they certainly help, but birth doesn't always have to be treated as a medicalized event.” She strives to help families approach birth as “a part of normal life,” she explains.

Dickerson says the hospital has been open and willing to work with families striving for unmedicated births. “It may be out of their comfort zone,” she admits, “but they have been receptive.” She serves as a doula at the Conway hospital as well. Birth by Design also offers breastfeeding services and post postpartum support networks which will be expanding to Russellville in the coming months. This will include local breastfeeding classes as well as trainings for women wishing to become lactation counselors. “A

lot of new moms assume it will be easy,” Dickerson says about the early days of nursing an infant. “And it's not always.”

Dickerson stresses that working with a doula or accessing breastfeeding support isn't just for women with an abundance of financial resources. Doulas are always willing to work with families to create long-term payment plans, she explains. In many cases doulas are even able to work with Medicaid patients, noting that in some instances mothers on Medicaid aren't always treated the same way as mothers with private insurance.

“Having a doula, another professional in the room,” Dickerson explains, “ensures a mother is treated with respect.” “Too often mothers on Medicaid feel like they have to do whatever their doctors tell them,” she continues. “But they do have options.”

Ultimately her work is about helping families gain access to options that work for them, she explains. “It's about choices,” she says, “and being confident in motherhood.” She advocates for parents having access to a wide-array of parenting options, suggesting families must decide what's best for them even if that may look different from the decisions others around them are making. “My choice doesn’t have to look like my best friend’s,” she explains.

What are your suggestions for area parenting resources? Let us know by visiting us online at www.mcelroyhouse.wordpress. org and clicking on the “Contact us” link. Happy Mother's Day to all the caregivers in the region! And thank you for the hard l work you do!

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salmonsteaksshrimp & more DOWNTOWN: 104 North Denver | Russellville, AR 72801 Phone: (479) 967-0420 | www.fatdaddysbarbque.com

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Friday, May 30th & Saturday May 31st 8 am– 1 pm Russellville Depot 320 West C Street

All items are half-price on Saturday!

To donate items contact Frances Parker at 479-747-3360 All donations are tax deductible.

For more information contact the Depot at 479-967-1437 May 2014 | ABOUT...the River Valley

19

ABOUT...the River Valley | Valley Vittles

Summer Dawgs ~ Big City Style Story by JOHNNY SAIN | Photos by LIZ CHRISMAN

The forerunner of the hot dog has been around since the Paleolithic period when humans first impaled an encased sausage over open flame. Variations of the hot dog are found all over the world, but THE hot dog – a mixture of finely minced meat and seasonings – is uniquely American. What were the words to that old saying? Oh yes: “As American as baseball, Chevrolet, hot dogs and apple pie.

Not only is the hot dog true blue American, it’s also the iconic symbol of summertime outdoor fare. It’s the snack you crave at a baseball game, sitting around a campfire or sitting on the front porch while fireflies flit through the yard. But the humble hot dog has expanded on its long held position in Americana, and in a manner that River Valley residents have not experienced like folks in the big cities. In sprawling metropolis areas lunch on the street often comes out of a cart; a hot dog cart. New Yorkers, Chicagoans and even residents of cities on the left coast have long been patrons of the hot dog cart. Within the last few years the River Valley has joined the ranks of those big cities, at least when it comes to having a hot dog vendor.

Willy’s Dawgs, on Highway 7T in Russellville is probably the only place this side of Little Rock you can enjoy the hot dog experience we’ve been lacking. Icy drinks, al fresco dining and delicious hot dogs with a wide selection of toppings. And when I say wide selection, gentle readers, that is exactly what I mean. You can order a dawg custom topped with sweet, spicy or any combination and the combinations are innumerable. I like the classic beef dawg with chow-chow, Jamaican-me-cry and Willy’s spicy mustard, but in my experience you can’t go wrong with whatever you choose.

Order a dawg. Sit in the breeze while you shoot the breeze with friends. And enjoy a taste of big city living seasoned with down home service from Willy. l 20

ABOUT...the River Valley | May 2014

WILLY'S DAWGS | Highway 7T, Russellville

May 2014 | ABOUT...the River Valley

21

ABOUT...the River Valley | Countertop Creations

Uno non può pensare bene, amare bene, dormire bene, se non ha mangiato bene.

(One cannot think well, love well, sleep well, if one hasn’t eaten well.) ~ Virginia Wolf Story by LYDIA ZIMMERMAN, Food Editor

T

he phrase above rings true for many of us who love to cook and eat.

Italian food is a favorite of many; it is one of the top three favorite food cuisines in America.

Statisticbrain.com research compiled in June 2013 revealed the following about pizza consumed in the U.S.: Pizza sales generate $32 billion each year, three billion pizzas are sold each year, 350 slices of pizza are eaten each second and 93% of Americans eat at least one slice of pizza per month. This data alone confirms that we are an Italian cuisine loving country.

This month’s section is dedicated to Italian cuisine, from pasta to desserts, for those who enjoy Italian as much as my family does.

Come sempre godere! (As always enjoy)

PANNA COTTA WITH BERRIES 1 1/2 c heavy cream 1 1/2 c whole milk, divided 1 1/2 c sugar, divided 1 vanilla bean, split lengthwise 1 orange, peel removed with a vegetable peeler 1 T powdered gelatin 2 c ripe strawberries, washed and quartered 1 c blueberries, washed Few sprigs of mint (optional) Bring the cream, 1 c milk, 3/4 c sugar, the vanilla bean, and orange peel to a boil.

Remove from the heat and cool to room temperature.

Sprinkle gelatin over remaining 1/2 c milk and let sit 5 minutes.

Whisk 1/2 c sugar and gelatin mixture into cream mixture over medium heat.

Whisk until gelatin and sugar dissolve and 22

ABOUT...the River Valley | May 2014

mixture just comes to a simmer. Scrape vanilla bean seeds into the pot, and then strain mixture through a fine sieve into a large spouted measuring cup.

Pour into six (4- or 5-oz) ramekins.

Chill in the refrigerator until set, 6 hs or overnight.

In the meantime, combine strawberries, blueberries, remaining 1/4 c sugar, and the orange juice in a bowl. Refrigerate to blend flavors, about an hr.

Unmold the panna cotta by passing a paring knife around the inside rim of the mold and transfer all the panna cotta on individual serving plates, upside down.

Spoon the marinated berries over the panna cotta. Add sprigs of mint for decoration and serve. Note: If the panna cotta does not unmold right away, dip the ramekin in hot water for a few seconds to loosen it and try again.

Courtesy of lidiasitaly.com

PARTY FOCACCIA Yield: Makes 1 (13 x 9 Inch) Focaccia 4 1/2 c All-purpose Flour 2 tsp Instant Rise Yeast 1 1/2 c Warm Water (Approximate) 1 tsp Sea Salt 2 T Olive Oil Topping Ingredients: 1 1/2 c Chopped Ripe Tomatoes 1/2 c Pitted And Chopped Black Olives 3 Cloves Garlic, Peeled And Thinly Sliced 1 tsp Dried Oregano 4 T Finely Chopped Fresh Basil 1/3 c Extra Virgin Olive Oil Salt & Pepper Place the flour in a bowl with the salt, yeast and olive oil and stir. Slowly add enough water to create a dough that sticks together and isn’t too wet.

Dump the dough onto a lightly floured surface, and begin to knead the dough with

your hands until it is smooth, soft, but no longer sticky.

Place the dough in a lightly oiled bowl, cover with plastic wrap and let sit in a warm spot in your kitchen until it has doubled in size, about an hour and a half. While the dough is rising, mix together your topping ingredients in a bowl and set aside.

Once the dough has doubled, preheat your oven to 425 degrees F. Lightly oil a 13 X 9 inch baking sheet and dump the dough into the prepared pan. Use your fingers to press the dough evenly into the pan, and create dimples all across the top with your fingers.

Spoon the topping mix evenly across the top of the focaccia and let sit for 15 minutes.

Bake the focaccia for about 25 minutes, or until it is crisp and lightly golden brown on top. Let cool for 10 minutes and then cut into fingers using a serrated bread knife. Serve warm or at room temperature.

Courtesy of Italianfoodforever.com CHOCOLATE PEANUT BUTTER BISCOTTI Chocolate Biscotti: 4 oz Dark Chocolate 1/2 c Butter, Softened 1/4 c Sugar 2 Lg Eggs 1 tsp Vanilla Extract 2 c All-purpose Flour 1 1/2 tsp Baking Powder Pinch of Salt Peanut Butter Biscotti: 4 T Unsalted Butter, Softened 1/3 c Peanut Butter 1 c Sugar 1 Lg Egg

1 Lg Egg Yolk 2 c All-purpose Flour 1 1/2 tsp Baking Powder Pinch of Salt 1/2 c Finely Chopped Peanuts (Optional) Preheat oven to 350 degrees F, and lightly grease two baking sheets.

To make the chocolate biscotti dough, finely grate the chocolate. In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, along with the vanilla and beat until blended.

Add the grated chocolate and stir to mix.

In another bowl, combine the flour, baking powder and salt and then add to the creamed mixture just until combined. Place dough in the refrigerator until needed.

To make the peanut butter biscotti dough, cream together the butter, peanut butter and sugar until light and fluffy. Add the egg and egg yolk and beat on medium speed until blended.

In another bowl, stir together the flour,

baking powder, and salt. Add the dry ingredients to the peanut butter mixture and mix just until combined.

Take each of the two flavored dough and divide into half. Roll each half into a 14 inch tube. Take one chocolate tube and one peanut butter tube and place side by side. Twist the dough around each other to marble with lightly floured hands to prevent sticking.

Once marbled to your satisfaction, use your fingers to shape into logs about 5 inches wide. Prepare two marbled logs in this manner and then place each on one of the prepared baking sheets. Bake the logs until firm to the tough and lightly browned, about 30 to 35 minutes. Reduce heat to 325 degrees F. Allow to cool for 10 to 15 minutes, then use a serrated knife to slice crosswise into 1/2 inch slices. Place the slices flat, side by side and bake another 10 to 12 minutes.

Cool to room temperature before serving, then store in an airtight container.

Courtesy of Italianfoodforever.com

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May 2014 | ABOUT...the River Valley

23

When they completely cool garnish with powdered sugar.

Courtesy of cookingwithnonna.com ***

CASSATEDDE For the Dough: 1 Lb Flour 2.5 Oz Crisco or Lard 2 Oz Sugar 1 Egg yolk 3/4 Cup White wine Veg. oil for frying 1 Egg for the egg wash For the Filling: 1/2 Lb Impastata or Drained Ricotta 1/4 Lb Almond flour 3 Oz Sugar 2 tbs Chocolate chips Powdered sugar for garnishing Make the Dough: In a stand mixer, add the flour, the sugar and the crisco and mix well until the crisco is entirely absorbed by the flour.

HOT ITALIAN GIARDINIERA 2 green bell peppers, diced 2 red bell peppers, diced 8 fresh jalapeno peppers, sliced 1 celery stalk, diced 1 medium carrot, diced 1 sm onion, chopped 1/2 c fresh cauliflower florets 1/2 c salt water to cover 2 cloves garlic, finely chopped 1 T dried oregano 1 tsp red pepper flakes Add the egg yolk and mix.

Little by little add the wine and mix until 1/2 tsp black pepper 1 (5 oz) jar pimento-stuffed green olives, you have a ball of dough. chopped Wrap the dough in plastic paper and let it 1 c white vinegar rest for 1 hour.

1 c olive oil Make the Filling: Mix the Impastata or the drained ricotta Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and the sugar.

Add the almond extract and the almond and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic flour. Mix very well. wrap or aluminum foil over the bowl, and Fold in the chocolate chips. refrigerate overnight.

The next day, drain salty water, and rinse Make the Cassatedde: Take a piece of dough and with a rolling vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, pin flatten it very thin.

Line the border with the egg wash and and olives. Pour in vinegar and olive oil, add a Tbs of filling in the middle. Close and mix well. Combine with vegetable the dough to form a half moon and press mixture, cover, and refrigerate for 2 days before using. around the perimeter.

Courtesy of all recipes.com Fry all the cassatedde.

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24

ABOUT...the River Valley | May 2014

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NEOPOLITAN SPAGHETTI PIE 1lb spaghetti, cooked and drained 1 tsp olive oil 4 strips uncooked bacon, diced 1-1/2 c chopped onion 1 tsp minced garlic 6 lg eggs 1 c Whole Milk Ricotta Cheese 1/2 c milk 3/4 c freshly grated Parmesan cheese 2 T chopped fresh parsley 1 tsp salt 1 tsp freshly ground pepper 1/2 c tomato sauce Cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold water.

Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until browned. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes.

Add garlic and cook until fragrant, about 1 minute. Transfer mixture to a small bowl and let cool slightly. Wipe out pan.

Whisk together eggs, ricotta cheese and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper.

Add spaghetti and mix all ingredients together.

Add a thin layer of olive oil to coat pan and place over medium heat. Pour in mixture and distribute evenly in pan.

Cook until underside is golden, moving pan around on burner to ensure even

cooking, about 6 minutes. Invert a large platter over skillet, grasp platter and skillet with oven mitts and carefully turn over.

Lift off skillet and recoat pan with a small amount of olive oil.

Slide mixture back into the skillet and cook until bottom is golden, cover and allow the pie to cook all the way through till firm inside.

Slide spaghetti pie onto a platter.

Courtesy of cookingwithnonna.com *** POLLO CON OLIVE ED ARANCI (CHICKEN BREAST WITH ORANGE AND GAETA OLIVES) 2 T extra virgin olive oil 2 T unsalted butter 1 1/2 lb thin sliced chicken cutlets 1 tsp kosher salt all-purpose flour for dredging 1 lg red onion, sliced 1 c pitted Gaeta or Kalamata olives, halved Juice and zest of 1 orange 1/2 c white wine 1 tsp fennel powder 2 T chopped fresh Italian parsley In a large skillet over medium heat, add the olive oil and butter.

Season the chicken with 1/2 tsp of salt and lightly dredge it in flour. Lightly brown the chicken in the skillet (you want the chicken to end up with a blonde-colored

crust and slowly build the color, and flavor, up) on both sides, about 2 minutes per side.

Cook the chicken in batches, if necessary, depending on the size of your skillet.

Remove to a plate as it is colored.

Once the chicken is colored, add the onion and cook until softened, about 3 to 4 minutes. Add the olives, orange juice and zest, white wine and fennel powder.

Add chicken back to the skillet and simmer until the chicken is just cooked through and the sauce coats the chicken, about 3 to 4 minutes. Season with remaining salt, sprinkle with the parsley, and serve.

Courtesy of Lidiasitaly.com *** ZUPPA INGLESE 1 (10 oz) jar maraschino cherries 1 tsp rum flavored extract 1 (3.4 oz) package instant vanilla pudding mix 1 (3.9 oz) package instant chocolate pudding mix 2 (3 oz) packages ladyfinger cookies 1 pint heavy cream 1 tsp white sugar 2 oz almonds, lightly toasted In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.

C&D Drug Store loves to bring smiles to kids’ faces while promoting a healthier lifestyle for future generations, so we’re giving away a kids’ bike every month for the next three months! To enter, like our Facebook page and fill out the form today!

Downtown Russellville Call 479.968.2456

CandDDrugStore.com May 2014 | ABOUT...the River Valley

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In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.

Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.

In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries.

Refrigerate for 2 hours or more before serving.

Courtesy of allrecipes.com

In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks.

Fold the egg whites into the mascarpone mixture in two or three additions.

In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer.

Soak each individual cookie in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer.

Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.

Courtesy of Epicurious online cooking

recommend trying it with plain milk.

Important: DO NOT use store-bought shredded or grated cheese. Preshredded and pregrated cheeses have an anticaking agent in them that can prevent the sauce from setting up.

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CLASSIC TIRAMASU 6 lg egg yolks, room temperature 1/2 c sugar 16 oz mascarpone cheese 4 lg egg whites 2 oz Kahlúa or dark rum 12 to 14 (4-in) ladyfingers 1 1/2 c brewed espresso (or 3/4 cup American coffee and 3/4 cup espresso), room temperature Unsweetened cocoa powder, for garnish In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a “ribbon” when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine.

COPY KAT OLIVE GARDEN ALFREDO SAUCE 1/4 lb (1 stick) butter 2 c heavy cream 1/2 to 3/4 c freshly grated Parmesan cheese 1 tsp garlic powder Salt and pepper (optional) In a saucepan, combine the butter and heavy cream. Simmer until all is melted and mixed well. Stir in the Parmesan cheese and garlic powder. Simmer for 15 to 20 minutes on low. You may wish to add a little salt and pepper.

Additional Notes I have made this with half-and-half, but we prefer the heavy cream. I wouldn’t

Optional Cream Cheese Method Use this if the sauce is a little thin. The sauce can be thin for a variety of reasons: not using heavy cream, not cooking at a high enough temperature, and using preshredded or pregrated cheese. If the finished sauce is still a little thin whisk in 2 tablespoons cream cheese until the sauce thickens.

Courtesy of CopyKay.com

ZUPPA TOSCANA (OLIVE GARDEN SOUP) 1 lb ground Italian sausage 1½ tsp crushed red peppers 1 lg diced white onion 4 T bacon pieces 2 tsp garlic puree 10 c water 5 cubes chicken bouillon 1 c heavy cream 1 lb sliced Russet potatoes, or about 3 lg potatoes ¼ of a bunch kale Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions

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and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

Add chicken bouillon and water to the pot and heat until it starts to boil.

Add the sliced potatoes and cook until soft, about half an hour.

Add the heavy cream and just cook until thoroughly heated.

Stir in the sausage and the kale, let all heat through and serve. Delicious!

Courtesy of Tuscanrecipes.com *** ASIAGO DIP WITH CROSTINI This dip is best with Asiago, a firm Italian cheese with a rich, nutty flavor, but you can substitute it with other firm, full-flavored cheeses such as Parmesan or Romano, if desired.

1 c mayonnaise ½ c thinly sliced green onions 1/3 c grated Asiago or Parmesan cheese ¼ c sliced mushrooms 1 (8 oz.) container of sour cream 1 T grated Asiago or Parmesan cheese 2 thin French bread baguettes, cut into ½-in diagonal slices Preheat oven to 350°F (177°C).

Combine first 6 ingredients in a bowl, then spoon mixture into an oven proof dish. Sprinkle the top with the 1 Tbsp of grated cheese.

Bake for approximately 30 minutes or until bubbly. Serve with the toasted bread.

Courtesy of Tuscanrecipes.com

GIADA’S CABONARA 1 bunch asparagus, trimmed, rubber band left on 1 lb linguini 1 c Basil Aioli, recipe follows 1 c shaved pecorino 1/2 tsp salt 1/2 tsp freshly ground black pepper 4 T butter 4 to 6 lg eggs Salt and freshly ground black pepper BASIL AIOLI: 1 clove garlic, minced 2 lg egg yolks* 2 tsp mustard 1 tsp lemon juice 1/4 c finely chopped fresh basil leaves 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/8 tsp cayenne 1/2 c vegetable oil 1/2 c extra-virgin olive oil Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a

bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.

Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.

Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.

Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

Courtesy Giada De Laurentiis cookingchanneltv.com

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ABOUT...the River Valley | Community and Events

Arkansas Tech to celebrate 100 years of band May 3-4

Instrumental music was woven into the fabric of Arkansas Tech University from its earliest days as an institution.

“The instruments are furnished by the school,” wrote the 1915 Agricola yearbook, “thus giving many talented students a chance to broaden their musical education.

The frequent concerts given by the band are greatly appreciated by all.”

One hundred years have brought many changes to the music department and the institution in general, but a century later that same opportunity for students to broaden their musical education still exists at Arkansas Tech.

Alumni, faculty, staff and friends will celebrate the 100-year tradition of the Arkansas Tech band --- known far and wide as Arkansas’ Band of Distinction --- with a weekend-long celebration in Russellville May 3-4.

Activities for the anniversary weekend will include: 28

ABOUT...the River Valley | May 2014

for Young Women impacted the lives of 40 incoming 8-12th grade River Valley high school girls in a positive way.

Thanks to a grant from Chartwells, once again this week-long Institute will expose participants to all areas of the hospitality industry including: entrepreneurship, nutrition, culinary, job readiness and other areas pertinent to college level course work.

In addition, there will be a dinner at Williamson on Thursday June 19th featuring Chef Diane Marez Bratton, Chef and Owner of Cafe 1217 and Taco Mama; both are in Hot Springs. Tickets for the public dinner are $50.

Culinary Institute dates & times: June 1620th from 8:00 am until noon. The cost for this camp is FREE and there will only be 50 participants allowed. For more information & registration for incoming high school age girls, please contact Susan West at swest7@ atu.edu or (479)200-6136, or you may call SATURDAY, MAY 3 • Coffee and Donuts, 9 a.m., Williamson Williamson (479)968-0378. The deadline for registration is May 16th 2014.

Hall Dining Room • Campus Tours, 10 a.m., Depart from UACCM FOUNDATION Williamson Hall • Visit the Tech Museum, 10 a.m.-2 p.m., ANNOUNCES NINTH ANNUAL ‘LINKS FOR LEARNING’ Techionery • Mass Reading Band, 2:30 p.m., Young The University of Arkansas Community College at Morrilton Foundation Board Ballroom • Concert by Tech Bands, 5 p.m., announces plans for its ninth annual “Links for Learning” golf tournament to be held Witherspoon Auditorium • 100th Anniversary Dinner, 6:30 p.m., May 15 at the Morrilton Country Club.

The three-man-scramble will begin with a Chambers West Dining Room shotgun start at 10:00 am.

SUNDAY, MAY 4 • Brunch with the Tech Jazz Band, 11 The Foundation is seeking teams and sponsors for this year’s tournament. The a.m.-1 p.m., Chambers Cafeteria entry fee is $300 per three-person team Online registration for the events and includes: two mulligans per player, is available at www.techties.atu.edu/ goody bags, lunch (provided by Farmers and Merchants Bank), and beverages on band100.

For more information about the the course. Petit Jean Meats gift boxes celebration of 100 years of band at will be awarded to winners in three flights.

Arkansas Tech, contact Julie Morgan at Sponsorships are available at levels from $100 to $5000. There will be a golf ball drop (479) 968-0332. at the end of the day. Tickets are available for $10 and a cash prize of up to $1000 will GIRLS CULINARY CAMP be awarded to the person with the number REGISTRATION OPENS In 2011, the Summer Culinary Institute that drops closest to the hole.

The Foundation is a non-profit organization established to raise funds, accept gifts, and invest resources for the sole benefit of the college. Proceeds from the tournament will support the UACCM Foundation and its mission to provide broader opportunities and services to its students, former students, and the residents of the College’s service area by supporting and promoting increased educational, community, and cultural events.

Registration forms and sponsorship information are available online at www. uaccm.edu or by calling 501-977-2085.

For more information contact Doug Cahill at 501-354-6630.

DARDANELLE TEAM WINS ARKANSAS TECH BUSINESS CHALLENGE

Three students from Dardanelle High School won the top prize in the second annual Arkansas Tech University Business Challenge.

Luke Bartlett, Tyler Calavitta and Tyler Cooley were selected as presenting the best business idea during the finals of competition at Rothwell Hall on the Arkansas Tech campus in Russellville on Friday, April 11.

High school students participating in the Arkansas Tech Business Challenge pitch their ideas for a business start up or expansion to a panel of judges.

The judges for the 2014 Arkansas Tech Business Challenge were three representatives from Arvest Bank: Lacie Caughron, consumer lender; Jason McGee, treasury management representative; and Tony Warren, mortgage lender.

Bartlett, Calavitta and Cooley earned $500 for their winning presentation.

Arvest Bank, Cargill Pork, Pope County Farm Bureau and Yell County Farm Bureau served as sponsors for the 2014 Arkansas Tech Business Challenge.

The Arkansas Tech College of Business is accredited by the Association to Advance Collegiate Schools of Business (AACSB).

Arkansas Tech offers Bachelor of Science in Business Administration degrees in accounting, business data analytics, economics and finance and management and marketing as well as a Bachelor of Science degree in business education.

As of fall 2013, the Arkansas Tech College of Business also offers a Master of Science degree in business administration. The degree is designed for students who received their undergraduate training in a field other than business administration and wish to sharpen their business acumen for enhanced career opportunities.

MALIN WINS JIM ED MCGEE AWARD AT ARKANSAS TECH

Krista Malin is the recipient of the 2014 Jim Ed McGee Award as the most outstanding graduate student at Arkansas Tech University.

A native of Brinkley and resident of Russellville, Malin was presented with her award during the Arkansas Tech Graduate Council meeting at the Doc Bryan Student Services Center on Tuesday, April 15.

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opportunities available through the Arkansas Tech Graduate College, visit www.atu.edu/gradcollege or call (479) 968-0398.

2ND ANNUAL BASS FISHING EVENT TO SUPPORT WOUNDED WARRIOR PROJECT

have been possible without the research and mentorship that I was exposed to through my graduate studies.”

Nominees for the Jim Ed McGee Award must have completed their graduate course work with a minimum cumulative grade point average of 3.75.

The award’s namesake --- Dr. Jim Ed McGee --- served as vice president for academic affairs at Arkansas Tech from 1973 until the time of his passing in fall 1992.

His service to Arkansas Tech before attaining the rank of vice president included time as associate professor of education, director of institutional research, director of institutional services and director of development and public relations.

For more information about educational

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ABOUT...the River Valley | May 2014

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Malin earned a Master of Education degree in educational leadership from Arkansas Tech in December 2013. She has been a teacher for 15 years, including the last 14 years as a kindergarten teacher at Crawford Elementary School in Russellville.

Dr. Mary Gunter, dean of the Arkansas Tech Graduate College, presented Malin with her award. Gunter said that among the factors that made Malin stand out was a summer enrichment program that she developed for students in the Russellville School District.

“The opportunities that I had as a graduate student at Arkansas Tech not only made an impact on me, but they helped those 150 students in the summer program,” said Malin. “None of it would

The Wounded Warrior Project, in cooperation with the Arkansas Wildlife Federation, Yell County Wildlife Federation, Russellville Advertising & Promotion Commission, Arkansas Game and Fish Commission and Lake Dardanelle State Park are pleased and proud to announce the forthcoming Wounded Warrior Project Lake Dardanelle - Bass Fishing Tournament, June 7, 2014 from 8 a.m.-1 p.m.

This Fishing Tournament will be held at the Lake Dardanelle State Park Weighin Pavilion on Saturday, June 7, in honor of our nation’s Wounded Warriors who have served in the Iraq and Afghanistan military operations. Wounded Warriors will be paired with local volunteer boat captains and spend a day on the waters of Lake Dardanelle enjoying the beauty, outdoor experience and hopefully catching fish.

It is expected the River Valley will be host to Wounded Warriors from across the nation, who have journeyed to Russellville and Lake Dardanelle to enjoy the great outdoors. The event even brought in 34 Wounded Warriors from various states besides Arkansas, and was one of the largest Wounded Warrior Project events.

The success of last year’s event paved the way for a return this year.

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very worthwhile and rewarding project.

If you have a boat and would like to volunteer your time as a captain, or if you don’t have a boat and would simply like to volunteer, feel free to contact us at the numbers below. There are numerous Local Partners and National Sponsors, but sponsorships are still open.

WOUNDED WARRIOR APPLICATION: Michael Records: 832-536-3265 or mrecords@woundedwarriorproject.org

Friday, June 6 at 6 p.m. under the Big Tent at Lake Dardanelle State Park, the Wounded Warriors will meet and greet fellow Warriors, local volunteers and Boat Captains and be partnered or teamed together for the Fishing Tournament on Saturday.

At 7 a.m. Saturday the Wounded Warriors and boat captains will be treated to coffee & donuts. Please note that there will be no walk-up/day-of entries. All entrants must pre-register through the Wounded Warrior Project number provided below.

There will be a Color presentation and the Pledge of Allegiance by a local Color Guard prior to the start of the tournament.

Boats weigh anchor at 8 a.m. and return for the official weigh in at 1 p.m.

Although the name states this is a bass tournament, the fishing tournament format is wide open with all fish species qualifying. There will be Wounded

SPONSORS & CONTACT INFO: Wayne Shewmake: 479-229-2298 or wayne093@centurytel.net; or Andy Warrior awards in all categories. At 2 Thomas - andy.thomas@arkansas.gov or p.m., after the weigh in, the Yell County 479-890-7474 Wildlife Federation will provide a catfish dinner and drinks for the Wounded VOLUNTEER BOAT CAPTAIN - SIGNUP INFORMATION: Warriors, boat captains and volunteers.

Boat captains & bass clubs with boats Andy Thomas - andy.thomas@arkansas. and equipment from throughout the River gov or 479-890-7474; or George Rowland – Valley & state are volunteering for this rowlandg66@yahoo.com or 479-857-5709.

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ABOUT...the River Valley | Backyard Living

Read more from Meredith at www.boileddownjuice.com

The Boiled Down Juice

Lessons from a Snail

Story and photo by

MEREDITH MARTIN-MOATS

THIS TIME OF YEAR MAKES ME RESTLESS. Between the warming

days, the strong winds that whip through the mid mornings, and the bright sun that stays up way past dinner time, I find it almost impossible to stay inside. I want to dig new garden beds and build arbors for vines. I make plans to go in search of wild plants and start plant four thousand seedlings on the front porch. I want to build trellis and enlarge garden beds. I am certain I drive my incredibly patient husband crazy when I tell him for the one hundredth time about my “great, new idea for the garden.� Basically, I get a little manic. It's the only time of year my energy level comes anywhere near the perpetual excitement my four-year-old sons live with daily.

But at 35 weeks pregnant, my body has other plans. With my huge belly giving me a weeble wobble like physique, I'm finding it increasingly difficult to get up and down, bend over to weed, or dig in the dirt with a shovel. I'm easily winded and quickly lose my balance; it takes several extra minutes just for me to walk up down the hill from the house to the garden patch. Thankfully, I've had a healthy pregnancy and a doctor who encourages me to exercise daily. During my first pregnancy I carried twins, so growing one baby at a time feels quite a bit more relaxed. But there's a reason women' bodies slow down in the third trimester, and I try and respect this shift in a way that honors the work my body is doing.

In our culture we tend to treat pregnant women as if they're fragile and need protecting. But I think of the former generations of my own relatives who had no choice but to toil in fields until they went into labor. For many women born into communities where financial resources are scare, this is still the norm. Both situations are problematic. Somewhere there is a middle ground, a way of treating 32

ABOUT...the River Valley | May 2014

pregnant women in a way that honors the strength of what their bodies are doing while also recognizing their need to slow down and focus on what's happening internally, both mentally and physically.

Our culture is filled with dialog about what babies need to survive and to thrive in the world. You'll never be bombarded with so many opinions as when you're pregnant. Yet I've come to believe that if we, as a culture, care about babies the first thing we must realize these tiny creatures need is a strong and supportive caregiver (be it a birthmother, grandparent, adoptive parent, or any other loving family member) who feels safe, respected, honored, and supported in their journey.

This past weekend I was tending to our small strawberry bed, adding mulch from a decaying log at the bottom of the hill. While filling up my bucket with the soft, spongy wood, I flipped over the log and found it covered with over fifteen snails. I've always felt a certain kinship with any creature possessing a thick, outer shell. The juxtaposition of toughness and vulnerability speaks to

the human qualities I most admire. I was winded and feeling a little achy, so I sat down to take a break and stare at the snails.

As I watched them just sitting there, I thought about how they, too, are somewhat awkwardly shaped around the middle. I wondered if they were moving. After all they're movements appear so slow as to hardly be perceptible to the human eye. I don't want to anthropomorphizing these little creatures, but as I sat there taking watching them move ever-so-slowly (or were they?), I felt myself shift from being angry about how slowly I was moving to being grateful for a moment to be reminded of the importance of just sitting still. I noticed the ants nearby; heard the birds singing; took a moment to listen closely to the conversation my sons were having about all the “worm families” in the garden.

Later that night I decided to read a little about my snail friends. I discovered that in the wild they can live to be twenty-five years. And though they only move about fifty yards per hour, they keep a steady pace, moving great distances over long periods of time. As I was dozing off I thought about how often I tell my sons about the importance of respecting the time lines of nature, encouraging them to remember that time tables aren't always us up to us no matter how other people around us may try and prove otherwise. I want to offer them a counter narrative to this ever-present societal belief that success must always means growth, pushing yourself to the limits, and forward progress. Busyness isn't a virtue unto itself and adequate rest and time for deep reflection is what makes our brains and bodies capable of meaningful, important work. I tell them these things, but clearly I need reminding, too.

Sure, speed is great sometimes. Linear lines of “getting form point A to B” are helpful. Pushing yourself can sometimes help you grow. But it's all about context and balance. These ideas can be downright foolish when used at the wrong place and the wrong time. I didn't get that much gardening done that day. But my husband, helpful partner that he is, helped finish the strawberry patch. And even though I'll be welcoming our third child, I realized I still have a lot to learn about being a human who raises other humans. I'm thankful I had little time with the snails to remind me of what I already believe. l

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ABOUT...the River Valley | Style in the Valley

Chic on the Creek Story and photos by EMILY LANGFORD

Regardless of a few chilly days that the River Valley has seen in the past few weeks, a majority of the afternoons have been delightful. So delightful, that I have begun to notice kayak and canoe galore gloriously floating on the tops of vehicles.

Spring has sprung and it is safe to say that the water is waiting.

Most don’t give much thought, other than a layer of sunscreen and an ice chest, on what to take when headed to the creek, especially when it comes down to looking fashionable. However, I know you people are out there.

Do you worry if your Chacos match your swimsuit? Do you color coordinate your Kavu bag to the straps on your Teva sandals? If you answered “yes” to any of those in your head, or chuckled – chances are you’re OCD or fashion conscious when it comes down to the time you spend outdoors. Lucky for you, there is a local business in Russellville ready to accommodate your needs. You guessed it; Feltner’s Athlete’s Corner is the place! Do not let the name turn you away. You certainly do not have to be an athlete to shop at Feltner’s.

Offering a wide range of brands, Nike, Chaco, Keen and Reef, to name a few, if you are searching for a place where down-home service merges with assortment, look no further.

Whether you want a more polished look when hitting the water, or are unsure of how to pair your items, the following tips will surely be of assistance.

COLOR BLOCKING ~ Lucky you, color blocking is in!

So, what exactly is color blocking? Basically, it means mixing

complementary colors together. The main idea is to pair colors on the opposite end of the color wheel. To give this trend a whirl, try pairing one of the multi-color Chaco sandals with a swimsuit in a complementary color, or with one of the many maxi dresses Feltner’s is carrying right now.

HATS, HATS, HATS! There is no better way to stand out and look put-together in the warmer months than a sunhat. Why did women every stop wearing big hats? They are extremely versatile.

If you are afraid (rightfully so) that you might lose it due to an unexpected gust of wind or accidental tipping over into the water, there are more functional and cute hats to be had at Feltner’s.

Furthermore, a hat will protect your face from the sun.

WATCH OUT! How many iPhones have been lost while on the water or fallen victim to ole Piney? This is why a waterproof watch to keep up with the time is necessary. This is also a chance to express individuality with your choice in color and style. Oversized watches are being done by every major brand, so if you are looking for a trend-based watch, that could be a perfect way to go.

SOAK UP THE SUN…but, not too much. The warm sun on your skin may feel good, but it definitely is not doing you any favors over long periods of time. Purchasing a pair of durable but attractive sunglasses could save you money and health problems for years to come. Although sunglasses are great, do not forget that sunscreen is always the best act of caution.

You can find Feltner’s Athlete’s Corner conveniently located on Facebook, or stop by their store located at 2320 W. Main St. in Russellville. Running short on time and curious if something is in stock? Give them a call at (479)-968-6464. Do not forget to tell them we sent you! l

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ABOUT...the River Valley | May 2014

...continued from page 13 Our students come here and they buy pizza, and they buy clothes, and they put gas in their car, and they do all sorts of other things that impact the local economy, yet if you were to take that piece out of the local area, it would be a very different place. I think people are slowly starting to realize how important Arkansas Tech is to the local economy. I think that’s one of the reasons we’ve enjoyed an increased level of public support.

JS: I’ve got two more questions for you. Obviously, you’re a man of great ambition, a lot of drive, and now you’re going to hang it up. Where are you going to channel all of this energy?

Dr. B: Well, Johnny, as you might expect, this is a business that requires your full time and attention. The average college president in this country lasts five to six years and I’m in my 21st year. So it’s time for me to slow the pace down a little bit. I’m going to rest for a few months.

JS: I know the business owners appreciate Tech. They’ve given me numbers even bigger than what you gave me. It feels like the town doubles in size when everybody comes back to campus.

Dr. B: Interview Judge Jim Ed Gibson at the courthouse and he can tell you what happens to sales tax revenue when they all come back. That’s a big difference in the county budget. We’re proud of that. One of the things we want to try to do is promote all local business growth and we do that not only with our size, but we’re supportive in other ways. We have lots of members of the Chamber of Commerce out here on this campus.

JS: Are you really going to rest?

Dr. B: Yes I am. I have kept that promise with my wife for 46 years and I really will rest.

JS: Switching gears, I’ve got kind of a quirky question. I know what the official word from Arkansas Tech is about this, but I’ve got to ask you: Jerry the Bulldog.

Dr. B: Well sure, you’re sitting with the person who’s the inspiration. Jerry the Bulldog is a long held tradition here at Tech.

JS: I know but the word on the street is that this is an attempt to change the mascot.

Dr. B: Well if we wanted to make a change in mascot, we’d make a change in mascot. That’s not what’s going on here. Jerry is a symbol of Arkansas Tech, and it’s a symbol of our university life and our cooperation. The students love it and that’s very important. It’s a unifier for the community and it’s a revival of a very old tradition.

No family in the history of this institution has been more connected than the young family. They’ve been connected here for about five generations, and it goes back to the nineteen teens. They were the people who owned Jerry and the ROTC people kept track of Jerry and took care of Jerry. So it goes back over 80 years and that’s important to a 105 year old institution. We were glad to bring it back because we were fortunate enough to get a beautiful, registered, fine-line bulldog who has become a celebrity around here.

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JS: Haha. Ok. Dr. B: And I have to tell you while we’re on that subject and I want you to write this in your article. None of this would have been possible without her efforts and her support. She’s about the most pro-Arkansas Tech person I think there is and she has been willing to move here with yours truly and put up with all of my spending all my energy on this and all that sort of business.

JS: A good wife is priceless.

Dr. B: Absolutley. Besides that, I married someone who was a lot smarter than me and I’m very grateful for that. That is providential.

I want you to put that in there. I reached way above myself when I got her. But I will take some time just to recuperate and reflect.

And after that, my plans are kind of in a formative state. A person my age and stage in life is not prone to launch out on too many adventuresome things. But there may be some other things in my future. I’m probably not just going to sit the rest of my life.

JS: I didn’t expect that. Last question. Is there anything surprising, unique, quirky about you? Habits, interests, hobbies that you want to share?

Dr. B: Well I’m probably not the best person to ask that question. There are some things that I really enjoy that I don’t think people know about. I love reading about the history and structure of the American Railroad. I’m sort of a railroad aficionado. I’ve got models and books and that has been a continuing interest of mine and has been since childhood.

That’s probably about enough. l

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ABOUT...the River Valley | Outdoors

Read more from Johnny at www.aviewfromthebackroads.com

"Thanks for understanding how your now grown, middle aged son still treasures everything outdoors and thanks for allowing me to collect all these memories from a great childhood."

Thanks Mom! Thanks Mom! Thanks for my first fishin’ pole.

Thanks for letting Dad and Grandpa take me to the pond and put me in the boat when I was barely big enough to hold the fishin’ pole.

Thanks for reading the animal and dinosaur books to me before I could read.

Thanks for letting me bring the multitudes of lizards, frogs and bugs into the house to show you how pretty they were.

Thanks for letting me hang out with Poppy and Uncle Ted when you knew good and well they were showing me how to catch snakes.

Thanks for letting me hang out with Poppy and Uncle Ted all summer long in spite of the snakes we caught.

Thanks for my Daisy Red Ryder BB gun when I was seven. BEST CHRISTMAS PRESENT EVER!!!

Thanks for understanding the inquisitive nature of a little boy when he shot a bird just so he could get a good look at it, and then telling him you 36

ABOUT...the River Valley | May 2014

Story by JOHNNY SAIN

understood when he cried a little because he felt bad about killing something.

And thanks for not embarrassing him by telling anybody about it. We won’t mention the name of that little boy; it can still be our secret.

Thanks for letting me walk to the pond whenever I wanted as long as homework and chores were done.

Thanks for the aquarium.

Thanks for letting Dad take me out of school to go deer hunting with him.

Thanks for sitting in the cold deer woods with me when Dad wanted to go to some rough country I wasn’t big enough to hike through.

Thanks for letting me have my huntin’ dogs, Ziggy and Rascal.

Thanks for letting me go out in the woods on my own.

Thanks for you and Dad taking us fishing on the river, sleeping on the sandbar, building a fire, and getting up to make breakfast at sunrise. I won’t mention the time you forgot the paper plates and forks so we had to eat our

scrambled eggs out of cups.

Thanks for letting me keep and grow the mountain of outdoor magazines that: A) Cluttered my room. B) Interfered with my school work. C) Only made me want to hunt and fish MORE! Thanks for letting me ride my bike to the lake.

Thanks for getting up at daylight to make a breakfast when I woke up early to ride my bike to the lake.

Thanks for letting me keep the chipmunk and the flying squirrel in my room.

Thanks for letting me join the bass club when I was 15.

Thanks for helping me buy my first bow.

Thanks for letting me spend all the money I made at my summer jobs on fishin’ and huntin’ stuff without saying a word… well, without sayin’ much.

Thanks for understanding how your now grown, middle aged son still treasures everything outdoors and thanks for allowing me to collect all these memories from a great childhood.

Love you Mom! l

ABOUT...the River Valley | Engagements

Save the Date!

Calendar listings of engagement, wedding and anniversary announcements on the pages of each issue of ABOUT…the River Valley are available at no charge.

They may be mailed to: ABOUT Magazine, P.O. Box 10176, Russellville AR 72812 or sent via email to: editor@aboutrvmag.com. (A phone number must be included for verification.)

~ May 3 ~

~ June 7 ~

~ June 21 ~

Stacy Baldwin and Jason Pollack

Jillian Colten and Steven Walker

Ashley Beam and Devin Thaxton

~ May 17 ~

Heather King and Blake Hendricks

Lori Carter and Seth Brunetti

Emily Lacy and Andrew Tackett

Amanda Collins and Nathan George

Abby Halley and Colt Wright

~ June 8 ~

Sara Davis and Chris Smith

Jessica House & Daniel Walters

Megan Freeman and Blake Harris

~ June 28 ~

~ May 23 ~

~ June 14 ~

Jaclyn Blake and Matt Kitchens

Paige Griffin and Caleb Bubbus

Sara Benfer and Paul Swearingen

~ May 25 ~

Amy Bruce and Jeremy T. Hall

Megan Brunetti and David Lensing, Jr.

April Carr and E.J. Hall Cendyl Carter and Jordan McGowan Brooke Vaughn and Joey Lamb

Amanda Gordon and Brandon Weaver

Megan Moore and Phil Brick

Megan House and Nick Jones

~ July 5 ~

Anna Martin and Justin Pool

Meghan Cantlon and Blake Dixon

Stephanie Hentschel and Adam White

Kirsten Sordelet and Daniel Bell

Laura Scheible and Ben Bandimere

Janey Jacimore and Jacob Gatling

Alesha Marie Upton and Kyle Meatheany

Allie Pipkin and Jacob Sparks

~ June 20 ~

~ July 11 ~ Mary Epperson and Hunter Hawkins

Kayla Avery and Kyle Johnson

~ July 19 ~

~ May 31 ~

Megan Teer and Drew Cahill Hannah Ulrich and Ryan Jones

Savanah Strecker and Chase Standridge

Amy White and Adam Anderson

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

Dr. Bob & n w Mrs. Jill Bro

r the Thank You fo service f o rs many yea Tech to Arkansas ! ity rs e iv Un

At Rose Drug Pharmacy, Gifts & More we offer Bridal, Baby Shower, and Children’s Birthday Registries. We will assist customers in finding that perfect gift for your occasion.

With our variety of top name brands and endless ideas, you’ll love receiving a gift from Rose Drug. Check out our growing line of educational games and toys for ages 0 – 9 years.

3103 W Main Place, Russellville AR ~ (479) 968-1323

CARING

For YOU, SERVICE To ALL! May 2014 | ABOUT...the River Valley

37

On a Personal Note Excuses Not Accepted Guest Written by Paula Reeder

So like many people do at the beginning of the year I made a resolution to lose weight and get in shape.

Guess what happened next? I started making excuses.

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As a school teacher I hear a wide range of excuses on a daily basis. Although some are very creative I seldom accept them. But why then do I allow myself to make excuses for my own behavior?

Simple, it’s easier to make excuses than actively doing something.

January 2013 - I no longer could accept excuses as to why I was overweight and out of shape because I had a cruise coming up in three months.

So like many people do at the beginning of the year I made a resolution to lose weight and get in shape. Guess what happened next? I started making excuses. I’m working two jobs, I don’t have time to work out. There’s no time to cook and eat healthy. I’m tired of treadmills and elliptical machines. I’ve dieted and exercised before only to have the weight come back plus some. No need to go on and on, I am sure you have probably made similar excuses. So how did I overcome?

First I had to start my fitness plan, and that led me to Crossfit. My friend, Jessica White, told me about her new gym in Russellville called Crossfit Russellville. Jessica said I wouldn’t be using treadmills or elliptical machines there. I told her that I was not an athlete. She said not to worry; the workouts are scaled to fit all fitness levels.

Nervous and feeling as if I was going to be sick I showed up for Crossfit 101. Let me just say that first day pushed my limits and with sweat dripping off my nose –crazy as it sounds -- I knew I would be back. Day two, I showed up sore and ready for the next workout. Again I left with a sense of accomplishment. Before I knew it a week had passed and I was looking forward to my daily workouts. Now a year and four months later I’m still excited to go to Crossfit.

Why did Crossfit work for me? Why does Crossfit continue to work for me? One word: Community. Let me first explain a crossfit workout. You show up at the ‘box’ not the gym and you’re greeted by several people. You begin your pre-workout stretches with

ABOUT...the River Valley | May 2014

other people. Next you complete a group warm up, which as most crossfitters would say, “is harder than other gym goers’ workout”. After warm up you walk over to the whiteboard to discuss the WOD (workout of day). Now it’s time to work out as a group. Everyone sets up their weights and equipment according to their ability and skill level. Coaches walk around encouraging and correcting movements. Those who finish early push others to keep going. High fives and compliments are seen and heard throughout the box. When the WOD is completed there’s a cashout, sometimes just as hard as the WOD. Before heading home groups gather, more words of encouragement are heard and congratulations are given. Crossfit is a family. We push each other, we encourage each other, and we celebrate together. I may be sore for a week and can barely sit down but with my Crossfit family I can improve my overall fitness and keep pushing myself to be better.

Within my first week of crossfit I started focusing on my diet. I was introduced to the Paleo -- gluten free, dairy free, and processed sugar free -- diet. It’s an all natural food plan of meats, vegetables, and fruits. Processed food and frozen meals were no longer acceptable. Not an easy diet when you like fast food and pasta. But with the help of Pinterest for recipes, my husband and a group of friends willing to try new foods I have stuck to this healthy way of eating. There are the occasional cheats, but for the most part my taste buds prefer the natural foods. My new rule is if I can’t pronounce all the ingredients I am not to going to eat it.

So here I am, one year and four months later without excuses. I have continued to make time to exercise and eat a healthy diet. Crossfit has proven to me that I am an athlete and I challenge myself daily to improve. My healthy diet has led to planting a garden and preparing foods for others who want to eat healthier.

My advice to anyone looking to make a change is to start by stopping the excuses and finding your support community. I’m here to help.

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.

JUNE 7th 2014

VOLUNTEER BOAT CAPTAINS CONTACT: George Rowland at 479-857-5709 rowlandg66@yahoo.com Andy Thomas at 479-890-7474 andy.thomas@arkansas.gov

WOUNDED WARRIOR APPLICATION CONTACT:

Michael Records at 832-536-3265 mrecords@woundedwarriorproject.org

SPONSORS OR DONATIONS CONTACT: Wayne Shewmake at 479-229-2298 wshewmake@gmail.com Andy Thomas at 479-890-7474 andy.thomas@arkansas.gov

Lake Dardanelle State Park

SHOW YOUR SUPPORT

JOIN US AT LAKE DARDANELLE STATE PARK JUNE 7TH COLOR’S PRESENTATION & TOURNAMENT LAUNCH AT 8:00AM WEIGH-IN & AWARD PRESENTATION AT 1:00PM May 2014 | ABOUT...the River Valley

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Cardiology Associates

of North Central Arkansas

REGIONAL

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