ABOUT | October 2014

the truth is out there

Reflecting the Character of the Arkansas River Valley October 2014

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October 2014 8 The Truth is Out There

Accompanying me this oppressively humid August night were 15 or so other curious souls, searching for evidence of souls without bodies under the guidance of Reverend V. Duwane Ledbetter Jr. Duwane is a man searching for the truth.

12 It's Only Skin Deep

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Russellville Bike Trails

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Ozark Heritage Poured over a Biscuit

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23rd Annual Downtown Fall Fest

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Arkansas Zombie Challenge

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A Sense of Place on Your Plate

In the last few years, both the Old Post Park mountain bike trail and Ouita Coal Company Mountain Bike Trail, better known as Illinois Bayou Park, have undergone major facelifts.

The Arkansas Zombie Challenge™ is a 5K obstacle race. Runners receive three “life flags” that Velcro to a belt worn around the waist, similar to flag football.

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Old Fashioned Pie & Cake Contest Entry Form

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Send $20 check or money order for a One-Year 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 | October 2014

RUSSELLVILLE SCHOOL DISTRICT

EDUCATING, EQUIPPING & EMPOWERING OUR STUDENTS

Russellville School District Board of Education is strongly committed to the district’s vision of “Educating, Equipping, and Empowering all students to be productive, contributing members of their school, their community, and their world.” To that end, the board has adopted these goals to guide the district’s leadership, help students reach their potential, and build a sense of ownership within our community.

FIVE YEAR GOALS: ALL GOALS SUPPORT A CULTURE OF HIGH EXPECTATIONS AT EVERY LEVEL

GOAL 1:

GOAL 2:

GOAL 3:

Be the “School of Choice” in our region for parents, students, and employees.

Increase partnerships that create a unified community that values and supports education.

All students achieve a level of preparedness and readiness to reach their individual potential so that businesses and universities seek out RSD students.

Address: 220 West 10th Street, Russellville, AR. 72802 Phone: 479.968.1306 Website: www.russellvilleschools.net

October 2014 | ABOUT...the River Valley

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A PAGE FROM

The Editor’s Notebook

ABOUT the River Valley

The Most Important Day this Fall Coming up with an October editorial column that doesn’t sound like a cliché ode to autumn is tough. I mean, we’re talking about October. Cool weather, bright skies, a kaleidoscope of leafy boughs, football, deer season, Halloween, bonfires, chili… you get the picture. Lots to love about October. But hot on the heels of October is the final chapter of election season. Most folks aren’t quite so enraptured with election season.

By October, we are all tired of the campaigning and the mudslinging. Tired of hearing promises and twisted truth. Even though within the rubbish a few gems are shining through, we’re tired of the whole process. We’ve debated with friends and family -some of which are ex-friends and estranged family by now -- and we just can’t believe that this grand diversity of opinion can all fall under the label of “American.” But it does. Diversity is the defining characteristic of being American. There is no such thing as a cookie cutter American. We are not all Americans despite our differences. We are all Americans because of them.

We come in different shades. We believe in different religions. Our opinions about everything differ according to our perspective, local culture and personalities. This is nothing new. Contention among the men who called for our independence and framed our Constitution is legendary. Thomas Jefferson and Alexander Hamilton were so far apart in their ideas about what this new nation should be that from their division sprang the base elements for today’s two-party political scene. Other political philosophies with fewer numbers of adherents push forward, and may yet topple the two-party dominance. Echoing within the parties (both small and large), within the organizations of political philosophy, are the voices of every voting American. It’s a chorus of ideas as varied as our fingerprints.

So as you revel in October’s glory, cast an eager eye to the following month and the tremendous responsibility that falls to you, the American citizen, as November nears.

We are a grand experiment, a government for the people and by the people. Do your part to ensure that the will of the people is done on this upcoming Election Day. Get out and vote.

A Publication of One14 Productions, Inc Vol. IX, Issue 8 – October 2014 Owner/Publisher: Chris Zimmerman DIANNE EDWARDS | founding editor JOHNNY SAIN | managing editor johnny@aboutrvmag.com BENITA DREW | advertising benita@aboutrvmag.com CHRISTINE SAIN | advertising christine@aboutrvmag.com KECHIA BENTLEY | columnist kechia@aboutrvmag.com MEREDITH MARTIN-MOATS | freelance meredith@aboutrvmag.com EMILY LANGFORD | freelance emily@aboutrvmag.com LYDIA ZIMMERMAN | columnist lydia@aboutrvmag.com LIZ CHRISMAN | photography lizchrismanphoto@gmail.com CLIFF THOMAS | illustrator maddsigntist@aboutrvmag.com CHRIS ZIMMERMAN | layout/design chris@aboutrvmag.com

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

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

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

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

Johnny Sain, Editor 479.857.6791

johnny@aboutrvmag.com

www.aboutrvmag.com

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ABOUT...the River Valley | October 2014

Calendar of Events Oct 3 -4 -- 8th Annual Community in Unity at James Park on Independence and 4th Streets. Friday 7 pm - 9 pm is Gospel Night. Saturday will start with a parade a 9:30 am and other festivities until 2 pm.

Starting at 2 pm Our Next Generation.

For more information contact 280-1878 or 264-3250.

Oct 4 -- Sharing Nature with Wildlife at Lake Dardanelle State Park at 10 a.m.

For more information contact 967-5516.

Oct 10 -- Paranormal Activity Tour ‘Spooky Great Night II’ from 9 p.m. – 3.a.m. Not for the faint of heart. If you are terrified of the dark, being touched by the unknown and unseen, don’t like hot then cold environments, we ask you not to put yourself at risk. The tour will be held at an old southern Arkansas hospital. There will be a drawing for a ‘Ghost Meter’ at 9p.m. on the event night. You must be present to win.

Battery will be included. One chance ticket $1 or 6 chance tickets for $5. For more information contact 567-5651.

October 11 - 2nd Annual Ghostly Galla Night at Potts Inn Museum- Festivities begin at 6p.m. with a Santa Claus bank robbery re-enactment followed by Ozark ghost stories in Potts Inn. Before

you leave, roast a hot dog or make s’mores over an open fire. Pumpkins will be sold all day. Cost for ghost story tours are $5, food sold separately. For more information, call 968-8369.

Oct 15 -- ATU Action Day at Museum of Military History 127 East 3rd Street Russellville. For more information contact 970-8028.

Oct 17 – Fantastic Friday with Robb McCormick at River Valley Arts Center from 7 p.m. - 8 p.m. in the Arts Center Gallery. Reservations please so we will be able to accommodate you. For more information contact 968-2452 or email artscenter@centurytel.net Oct 18 -- Letter Writing Campaign Kick Off at 2 p.m. Museum of Military History 127 East 3rd Street Russellville. The Museum of Military History is kicking off their Letter Writing Campaign (writing letters to go to active service men and women). Everyone interesting in writing will meet at the Museum of Military History Saturdays at 2 pm. For more information contact 970-8028.

Oct 18 -- Wonder Boys vs. Henderson State. Kickoff at 2 p.m. at Thone Stadium. For more information contact 968-0389.

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October 17 & 24 - Tour Potts Inn Museum with paranormal investigator Rev. Duwane Ledbetter. For more information contact the Rev. Duwane Ledbetter at 567- 5651.

Oct 21 -- Golden Suns vs. Ouachita Baptist at 6 p.m. Tucker Coliseum. For more information contact 968-0389.

Oct 25 – Downtown Fall Fest & Chili Cookoff in downtown Russellville. For more information contact 967-1437.

Oct 28 -- Casting Crowns concert at The Center for the Arts 2209 South Knoxville Avenue Russellville. For more information contact 498-6600.

Nov 1 -- First annual 5K Harvest Run and after party at the Train Depot in downtown Russellville. All proceeds will benefit the McElroy House Organization. For more information email mwilliams65@atu.edu or call 479-692-1511.

*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.

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ABOUT...the River Valley | October 2014

The

H

aunted buildings are typically depicted as old buildings, but creepiness isn’t generated by the age of a structure. Cozy old log homes and farm houses radiate a warm charm. And even if they were haunted, you would expect the resident spirits to be warm and charming, too. The creep factor of a structure is, however, directly proportional to its design and purpose for its construction.

Anything inspired by the Victorian era is always spooky. The Victorian era was chock full of creep. Jack the Ripper was filling the streets of London with blood, and Edgar Allen Poe was sitting just on the edge of sanity while writing about ravens and catacombs. Easily the creepiest period in history. It may be a form of type casting, but anything inspired by British culture from the years 1837 to 1901 always gets the nod for a likely haunting. The building I was in on this oppressively humid August night was built just outside the years of that Victorian era, but it had the creep factor in spades. Though it didn’t look Victorian, it had other criteria. It was large -- five stories counting the morgue -- but really, we can stop right there when assessing creepy criteria. A morgue in the building means you don’t need other criteria. A morgue in the building trumps even Victorian era design. A morgue means the creepy scale is maxed out.

Accompanying me in the building were 15 or so other curious souls – this was the count for souls still in bodies anyway – and we were looking for evidence of souls without

is out there. bodies under the guidance of Reverend V. Duwane Ledbetter Jr. Duwane is the founder of Russellville Paranormal Investigation LLC. Duwane is a man searching for the truth.

“The first time I experienced a paranormal type of thing was when I was probably seven or eight years of age,” said Duwane. “We lived on a chicken farm around Eureka Springs, this was back in the seventies, and some people will probably remember the cattle mutilations going on at that time. I saw something, some lights hovering in the sky, and then I saw the cattle afterwards. They had their eyes and sometimes internal organs missing, but no blood and no sign of cuts or stitches.” The mutated cattle and hovering lights fueled a curiosity in Duwane.

“But as you know people, parents and religion pushes stuff like that down,” said Duwane. “It’s not part of the norm. So you kind of get desensitized from our society as far as being able to pick up on wave lengths and forms of the paranormal. Psychics are able to pick up on those things because they shut themselves away from the mainstream, and just focus on what they consider their gift.”

Looking for the truth, for an understanding of subjects often taboo in mainstream society, has led Duwane down this path. “If you have an experience that you can’t explain, I want to help you. I’m not here to judge anybody. If you’re dealing with something that you can’t talk to your rabbi or your priest about, email me. I’ll talk to you.” >>

Story by JOHNNY SAIN JR. | Photos by LIZ CHRISMAN Photos were taken at Potts Inn, which was not the building mentioned in this article.

October 2014 | ABOUT...the River Valley

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Duane is a reverend of metaphysics. He has a bachelor’s degree in paranormal science, and is working toward a master’s degree and eventually a doctorate in paranormal science. The degrees are earned from the International Society of Metaphysical Humanism International College of Humanistic Science.

Due to his past experiences and his training, Duwane believes what we witness in this physical world made up of matter and light is only a fraction of the reality out there. Parallel universes are part of this reality. “Déjà vu is when a decision you didn’t make [in this universe] is made by your alternate self [in an alternate universe] and the waves of those parallel universes," said Duwane, "they move in waves, come very close to each other."

Duwane pulls from legitimate science in regards to his theories about parallel universes and wavelengths of matter.

We won’t be delving further into this aspect; you can do your own research on quantum physics, string theory and even Schrodinger’s cat. But suffice it to say Duwane’s philosophical approach to finding the truth is grounded in the scientific method of ask a question, do background research, hypothesize, experiment, observe, draw a conclusion and communicate. No séances, incantations or crystal balls. Of course the science of what he’s doing has been called into question. Mainstream science has some problems with the paranormal sciences.

A pillar of science, one of the defining characteristics of a scientific theory, is the ability to recreate the experiment and observe similiar results. It means you can summon a phenomenon by repeatable manipulation. Paranormal phenomena don’t play by those rules. This makes for some tricky research in the paranormal field. “That’s where regular science drops us,” said Duwane. “It’s hard to replicate things that we experience in paranormal investigation.”

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ABOUT...the River Valley | October 2014

At this point the reader needs to understand that Duwane says he is not an advocate of paranormal phenomena. He’s a skeptic. After a youth of experiencing phenomenon like the flashing lights above a north Arkansas cattle pasture and frequent déjà vu, Duwane joined the military. The military changed his thinking for a while. “The service kind of desensitizes you to perception [of the paranormal] because you’re always trying to do the right thing and you’re always on guard,” said Duane. “When you’re always on guard, you shut your feeling off. You become cold.” A stint in military law enforcement solidified his cynicism. “I’m a retired military police officer so I’m always looking at the investigative side. If I can disprove it I’ll go further until I can’t prove or disprove any more, and then I make a call as to whether it’s paranormal or not.”

The methodology of paranormal investigation boils down to awareness. “I look at all possible avenues of my senses and those [of people] that are with me,” said Duwane.

I can personally testify to Duwane’s thoroughness when it comes to collecting information. The opening paragraphs of this story were drawn from my experience on a “ghost tour” hosted by Duwane and Russellville Paranormal Investigation. During the tour, Duwane was asking participants about differences in temperature, odd smells and any gut feelings pertaining to the building or a particular room.

And at this point the reader needs to understand that I am a skeptic as well. That being said, there were a few experiences during the tour that I’ve been wrestling with: 1. At one point on the tour several people, myself included, heard a shriek or whistle from an unoccupied room. Not a lot of possible explanations for this. All living people were accounted for just after we heard the shriek, and no one was in the vicinity of the shriek. Maybe you could write this off as momentary group psychosis.

I’m a retired military police officer so I’m always looking at the investigative side. If I can disprove it I’ll go further until I can’t prove or disprove any more, and then I make a call as to whether it’s paranormal or not.”

2. There was a distinctly different smell in one section of the building. It was a small area, and there could be explanations ranging from chemical to biological, but it was a smell described accurately by Duwane as “sweet tobacco.” The room also felt like ever so slightly cooler than the rest of the building.

3. I rarely experience the willies. Cemeteries don’t bother me.

I’m more worried about what the living can do as opposed to the dead. But the sense of dread I felt in that morgue was stifling. I was ready to leave within two steps of going inside. Was it just my mind hyped up on all the boogeyman stories and horror movies percolating with the fact that I was on a real paranormal investigation? That’s what I kept telling myself. No other section of the building bothered me like the morgue.

I wasn’t the only one to have some weird experiences. Other people on the tour reported feeling a tug on their shirt, hearing a cough in the morgue and we all witnessed the flashing lights of Duwane’s high-tech investigative equipment – the Ghost Meter Pro – an electromagnetic field measurement tool. The instrument measures the electromagnetic field generated by spirits. All living things generate an electromagnetic field, but disembodied spirits are supposed to generate a much weaker field. The Ghost meter is designed to light up when a weak electromagnetic field is picked up. The meter lit up numerous times during our tour, and I wasn’t the only skeptic to notice that Duwane was holding the meter as it lit up. “Are you making that thing light up?” asked

a young woman. “Well here, you hold it,” was Duwane’s reply.

She held it. And it continued to light up.

Several people on the tour asked whatever was making the meter light up yes and no questions, with one blink for “yes” and two blinks for “no.” I’ll just say the blinking only happened after a question was asked, sometimes one blink and sometimes two. The last tour of the morgue (which was sans Johnny) reported asking how many souls were in the morgue, to which the EMF meter blinked 67 times. When asked to confirm the number by blinking one time… the meter blinked one time.

So what do I think about all this after the ghost tour? I don’t really fit a type when it comes to belief in the paranormal.

Curiosity and an open mind are countered by a strong adherence to logic. I want to believe in many things that practicality and my understanding of science tell me are impossible. But what if there’s more to this life and to the universe than what practicality and science tell us? What I do know is that the blinking light in response to a question was unnerving, and I never want to set foot in that morgue again.

What it boils down to is that no one really knows. We all have our beliefs and our faith, but belief and faith operate outside evidence. Proof for what you have faith in automatically makes it a non-faith issue. Duwane claims he’s a skeptic, but I’d call him more an agnostic. He’s searching with an open mind for the truth while believing in his heart that the truth is out there to be found.

Russellville Paranormal Investigation LLC is a non-profit organization. Duwane and RPI accept donations which fund RPI for future events and future tours. Ten percent of all donations are pledged to helping military veterans in Arkansas. (479) 567-5651 Email: pr@paranormalinvestigation.biz | Website: www.paranormalinvestigation.biz October 2014 | ABOUT...the River Valley

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ABOUT...the River Valley | Every Day Life

It's Only Skin Deep Story by KECHIA BENTLEY | Illustration by CLIFF THOMAS

Just read a beauty cream advertisement the other day that asked the question, “Who are you fooling?” And the answer was “Everyone.” And my answer was NO YOU ARE NOT! Seriously ladies, the only people telling your 50-plus year-old-self that you look 30-years-old are other 50-plus-year-olds. The real 30-yearolds think you look 50-plus!

Now, if you are spending lots of money on cosmetic procedures then you may be able to fool a few people with your real age, but let’s face it: We are all getting older!

And yes, you can continue to plump it, fill it, lift it, tighten it, remove it, and suck it out, but age will get us all in the end. That is, if we are lucky age will get us in the end. Over the last year I have realized, once again, growing old is a gift, and growing old in good health is an amazing gift.

Now, before anybody gets me wrong, let’s set a few things straight -- I just spent the last 30 minutes with whitening solution on my teeth. I am not against procedures! I even have an appointment coming up soon to go have my hair highlighted. Because according to one of my dearest friends my current, natural hair color looks terrible on me. Yes, she said terrible. Gotta love good friends. And if the “girls” hang any lower I will need a lift just to make sure they are not a tripping hazard as I get up and go the bathroom in the middle of the night. Yes, I 12

ABOUT...the River Valley | October 2014

know, I know, too much information.

So since I am not against procedures, what exactly am I trying to say here? So glad you asked. I want us to keep all this “Let’s stay young at all cost” that the world is trying to sell us in perspective. Let’s be way more concerned with other things than our appearance. Because I have learned this past year that I, along with a few others, would trade appearances, wealth, the prefect figure, and by all means the perfectly decorated house for just one thing: A long life with those I love, and a long life in good health.

About this time last year I was preparing to go on a once in a life time trip to Hawaii with my husband for my 50th birthday. I was also having some bizarre health issues that we could not figure out. But let me back up just a bit and say that it all started the year before (2012), right before my 49th birthday. Some of you may remember that is when I was training to jog a 5k so my boy would stop smoking.

I was regularly walking five miles a day, five days a week, and I was also regularly going to my doctor because I would sometimes have symptoms of a heart attack when I finished exercising.

Problem was by the time I would get to a doctor or the ER my symptoms had disappeared. Fortunately, I had a doctor that was willing to take me seriously, and we checked my heart out with a nuclear stress test and a heart cath. Both tests came back perfect. So I just kept on running and feeling weird.

I had stopped exercising for about four months. Why? Because I really don’t like it. But my 50th birthday and our trip to Hawaii were on the horizon and I had decided on my birthday I wanted to hike Diamond Head, so I needed to begin exercising again.

Back came all my weird symptoms. The light-headedness, the tingling in my arm, the feeling something was just not right.

I began to have panic attacks. But once again I would go to the doctor and they could find nothing wrong. I felt like I was losing my mind. Fear was winning over reason in a big way.

Then one day in September 2013 I was with a group of friends walking at the state park and I knew I didn’t feel very well. I checked my heart rate and it was 158. I was walking very slowly, barely moving.

Don’t know if you have ever experienced a racing HR, but let me just tell you it is not a fun feeling.

Continued on page 27...

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Russellville Bike Trails

Nearby paths to off-road adventure Story by EMILY LANGFORD | Photos by LIZ CHRISMAN

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ABOUT...the River Valley | October 2014

October 2014 | ABOUT...the River Valley

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RUSSELLVILLE BIKE TRAILS

When you first take a glance at the quaint city of Russellville, Arkansas, you will inevitably notice several things that help make Russellville exactly what it is. From the endless farmer’s markets scattered around, and the Tri Peaks Community Market that occurs downtown every Saturday, to the many local businesses, you can tell community is valued in the area. Stroll down Main Street on any given day, in any given weather, and you will more than likely spot runners, joggers and walkers exercising, reflecting the importance of health to locals. Whether you like to disc golf, skateboard, run, bike or swim, there is a way for anyone to stay active. However, it is easy to become consumed enjoying the plethora of outdoor activities offered, that often forgotten is the hard work put in by many, making all of them possible. mountain bike trail. “There are not a lot of signs, but once you ride it once, you can really get a feel for it. At first, some people did not like the redesign, mostly because they had been riding the old trail for 12 or so years. Now, everyone loves it and it gets nothing but positive feedback,” Housely added. The course was made possible by fundraising and volunteers.

“There is more to building a trail than moving rocks and dirt. Trails are usually part of larger systems that are the result of careful and diligent planning and collaboration. These trail systems must serve the needs of multiple user groups and take environmental and geographical factors into account,” is only a small description found on IMBA’s website regarding standards for trails. Further

In the last few years, both the Old Post Park mountain bike trail and Ouita Coal Company Mountain Bike Trail, better known as Illinois Bayou Park, have undergone major facelifts.

Doug Housely, mechanic at Carr’s Chain Reaction, and one of the driving forces behind bettering local bike trails, lived in Arizona before moving to the River Valley. “Then, I had access to unlimited, quality trails,” said Housely. Because of his experience in Arizona, and a passion for mountain biking that cannot be tracked back to date, he felt compelled to assist with bringing improvements and change.

“I have been mountain biking forever.

I drove a car from age 16 until I was 19, and before that I was on a bike. But, by 19-years-old, I had basically given up on cars and did not own a car again until the age of 25,” explained Housely.

“It is an obsession for me, biking is the most efficient transportation ever made by mankind,” said the former owner of Poppa Wheelies.

Around four years ago, Housely, along with friend, Terry Boyd, spearheaded the project of bettering the mountain bike trails at Old Post Park. “Terry was the real leader of remodeling and responsible for a lot of the laying out of the trail. He wanted it to be IMBA (International Mountain Bicycling Association) specific,” said Housely.

At that time, one of the issues being faced was that the trail was interfering with the disc golf course, and overall, the trails were not in great condition. Now completed, it consists of 7.5 miles of 16

ABOUT...the River Valley | October 2014

"There is more to building a trail than moving rocks and dirt.

Trails are usually part of larger systems that are the result of careful and diligent planning and collaboration." explained on their site, “Since 1988, IMBA has been bringing out the best in mountain biking by encouraging low-impact riding, volunteer trail work participation, cooperation among different trail user groups, grassroots advocacy and innovative trail management solutions.”

When asked about the future plans for adding on at Old Post Park, Housely explained that everything is based on “space, and availability is limited.” “We are land locked at Old Post, we cannot add on any more,” Housely said.

The second project he had his hands on, was with the city of Russellville, redoing the trails at Illinois Bayou Park, also known as the “sweet spot.” “For a while it was a motorcycle only trail and

as a result, covered in old tailings and shale,” said Housely. Now named Ouita Coal Company Mountain Bike Trail, the nine-mile trail is fit for not only bikers, but also those on foot. On this project, Mack Hollis, director of Russellville Recreation and Parks, Chuck Campbell, teacher at Russellville High School , Jeff Davis, local paramedic and fireman and Housely all worked together in order to bring it to what it is today. Davis was responsible for the emergency exits placed throughout the trail in the event that someone is injured.

The city of Russellville has several safety rules in place at the Ouita Coal Company Mountain Bike Trail. These rules include, but are not limited to, walkers, joggers, bikers and non-

motorized vehicles are only permitted, cyclists are encouraged to wear helmets and to ride to their own ability, pets must be on a leash and no unauthorized trail construction is allowed.

Additions to local trails mean additional work and maintenance. “We are trying to start a non-profit group that would help us to be able to work on trails. Old Post Core of Engineers allows us to do some work, but to officially do maintenance, we would need to be part of a group for liability purposes,” Housely explained.

In the meantime, Boyd and Housely do have clean up days and are always in need of volunteers. If you are interested in volunteering, you must be with their team during scheduled clean up days and are not allowed on your own. >>

October 2014 | ABOUT...the River Valley

17

While the improvements are beneficial to mountain bikers, Housely firmly believes there are benefits for all of the community.

“With the disc golf course and mountain bike trails, people will be willing to drive to Russellville, bringing out of town people, which is good for the local tax base. When they are here, they will stop for gas, and then they may stop for a meal and possibly even stay overnight. People come from all over, Clarksville, Conway, Hot Springs,” he added.

It is evident with all of the updates and new businesses Russellville has seen in the last few years that it is becoming a

more desirable place to visit, and even live. “I am telling you, you better buy a house in Russellville now,” Housely excitedly said.

The benefits do not end with the growth of the local economy, but the “health benefits are endless,” said Housely.

“You do not have to race. Really, it is all about getting out there and burning calories. Russellville has taken a big step in adding bike lanes around town.

Getting them all more connected will help, too,” Housely added.

Burning some calories may allow you to indulge more this holiday season, but

according to Bicycling.com, biking is also “fertilizer for your brain.” When pedaling on a bike, you “force more nerve cells to fire. As these neurons light up, they intensify the creation of proteins like brainderived neurotrophic factor (BDNF) and a compound called noggin (yes, really), which promote the formation of new brain cells. The result: You double or triple the production of neurons—literally building your brain,” says Bicycling.com.

The good news is that Housely said getting started does not have to be expensive. “You can get a mountain bike for $400. Our bestselling bike (at Carr’s bike shop) is a Hybrid, which is right around $400. It is perfect for riding at Bona Dea. However, all brands offer beginner bikes,” he explained.

If you are interested in donating your time or need some help finding the perfect bike for your needs, contact Housely at Carr’s Chain Reaction bike shop, 479-8904950 or pop in the shop and take a look around. The bike shop is located at 201 W Parkway Dr in Russellville. l

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ABOUT...the River Valley | October 2014

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ABOUT...the River Valley | Valley Vittles

TARASCO'S | 217 N Front St, Dardanelle

Ozark Heritage Poured Over a Biscuit Story by JOHNNY SAIN | Photos by LIZ CHRISMAN

Chocolate gravy was a Sunday morning staple of my childhood.

A steaming bowl of chocolate gravy with a big pat of butter melting in the middle of it, the smell of buttermilk biscuits, and a side of bacon or sausage crackling in the cast-iron skillet was a delicious way to start the day. The biscuits were crumbled and smothered in chocolate until not a golden flake of crust could be seen. One hand held a spoon and the other a piece of breakfast meat -- sweet and salty in perfect harmony.

Chocolate gravy is a traditional Ozark breakfast. Like many people and their traditions, it came to the Ozarks from Appalachia.

From my research, it appears that chocolate gravy is a distinctly southern mountain food. Pockets of chocolate gravy eaters appear throughout the south, but it’s a staple in the hills with decreasing awareness the farther into flat land you go.

Beyond Appalachia, the history of chocolate gravy gets hazy. One theory is that a very old population of Appalachian Melungeons (tri-racial mix of European, African, and Native American) had preserved the dish from the sixteenth- and seventeenth-century Spanish colonies on the East Coast. The Spaniards seem to be involved in most of this history, and that makes sense due to their trade routes into Mexico. Cocoa 20

ABOUT...the River Valley | October 2014

is native to Central and South America. The story that many historians agree upon is that chocolate gravy made its way to Appalachia through those Spanish trade routes as a variation of a Mexican-style breakfast chocolate.

While some folks pour gravy over whole biscuits, crumbling the biscuits – the way we did it – is considered the traditional method.

Butter is added to the finished gravy most of the time, and a salty breakfast meat of choice is standard.

The best chocolate gravy on the planet is still served in my mom’s kitchen, but since you’re not going to get a seat there during Sunday breakfast (she has only five chairs and the grandkids fill those up quick) my second choice would come from Dover Supermarket. You can get it to go on your way to view the spectacular Ozark fall foliage or maybe sit a spell in the coffee shop area located near the front door. Be sure to eat it slowly, and savor the chocolaty sweetness as it envelopes that buttermilk biscuit with Ozark heritage. l

October 2014 | ABOUT...the River Valley

21

ABOUT...the River Valley | Countertop Creations

An Apple a Day…

Story by LYDIA ZIMMERMAN, Food Editor

A

s the old saying goes, “an apple a day keeps the doctor away.” Regardless as to whether there is validity in that saying, October is National Apple Month.

Being a “GRIT” (Girl Raised In The South) I am no stranger to the edible apple delights that my mother created and graced our table with. My favorite was her Apple dumplins’. Yes, that’s how we say it in the south.

When most people think of cooking with apples they think of pie -- as in “American as apple pie.”

However, in doing some research, I found the first English written apple pie recipe goes back to1381 in England, and was printed by poet/author Geoffrey Chaucer (famous for The Canterbury Tales.) The recipe included apples, figs, raisins, pears and a pastry shell, but no sugar. This was possibly due to the cost of sugar at that time. As most Americans would probably agree after hearing of its origin, the recipe might have come from Europe, but we perfected it, and that makes it an American Classic.

I have included a recipe for those who have a four-legged apple lover. Ours is our horse Tobasco Scout (Toba). It is easy to make and he/she will love them!

Also, just in time for Halloween, a cute “mommy and me” recipe that will be great to make with the help of your little ones, and to serve at the kids' Halloween parties.

As always, enjoy!

22

ABOUT...the River Valley | October 2014

AMARETTO APPLE STREUSEL CUPCAKES Cooking spray 1/2 c reduced-fat sour cream 1 1/2 c all-purpose flour 3/4 c finely chopped Gala apple 1/2 tsp baking powder 1 T all-purpose flour 1/4 tsp salt Streusel: 1/4 tsp baking soda 2 T all-purpose flour 3/4 c granulated sugar 2 T brown sugar 1/4 c (2 oz) 1/3-less-fat cream cheese, 1/4 tsp ground cinnamon softened 2 T butter, chilled 1/4 c butter, softened 2T sliced almonds 2 T amaretto (almond-flavored liqueur) 1/4 c walnuts (optional) 1 tsp vanilla extract Glaze: 1 lg egg 1 c powdered sugar 1/4 c 2% reduced-fat milk 4 tsp 2% reduced-fat milk Preheat oven to 350°. Place muffin cup liners in 12 muffin cups; coat with cooking spray. Weigh or lightly spoon 1 1/2c flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 c butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 c milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 T flour in a small bowl; toss well.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 T flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 T butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

Drizzle glaze over individual cupcakes. At this time if you opted to use Walnuts simply sprinkle over the nuts over the muffins after drizzling topping over them.

Recipe courtesy of cookinglight.com

APPLE BUTTER CAKE 2 c all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 c margarine or butter 1 tsp vanilla 1 c sugar 2 eggs 3/4 c apple butter* 1/2 c whole-bran cereal 1 c sour cream TOPPING 1/2 c light brown sugar 3/4 c chopped walnuts 1 tsp cinnamon 1/2 tsp nutmeg Combine ingredients for topping; set aside. Sift flour, baking powder, baking soda; set aside. Cream margarine/butter with vanilla; gradually add sugar, beating until fluffy. Add eggs, 1 at a time beating thoroughly. Blend in apple butter and cereal. Alternately add dry ingredients and sour cream in thirds to creamed mixture.

Mix only until smooth.

Turn half of batter into a greased 13X9 inch pan. Sprinkle half of topping over batter in pan. Spoon remaining batter into pan; sprinkle remaining top pin over batter.

Bake at 350 degrees for 30 minutes, or until done. Cool in pan. Cut into squares; serve warm. Top with whipped cream or serve with vanilla ice cream.

Mommy DISNEYLAND’S APPLE PIE CARAMEL APPLES 4 large Granny Smith apples 5-6 c caramels (appx. 1 bag Kraft Caramel bits) 7-8 cinnamon graham crackers (or 1 prepared pie crust) 1 1/2 lbs white melting chocolates (or white chocolate chips) cinnamon and sugar, to taste (appx 2 Tbsp sugar + 1/8 tsp. cinnamon) 8 large marshmallows (optional.. only if you want to make “ears”)

and

Me

excess caramel drip off, then place on wax paper. Refrigerate at least 2-3 hours until caramel is completely cooled.

In a food processor, process graham crackers (or pie crust) until well blended.

If doing a pie crust, add a little cinnamon and sugar to the mixture. Place in a bowl and set aside.

Melt chocolate in a microwave-safe dish in the microwave until chocolate is just melted and there are no lumps. Dip each apple in the chocolate and allow chocolate to set up for a few seconds.

When chocolate has set a little, roll the bottom half in processed graham cracker crumbs (or crust). Sprinkle entire apple with cinnamon and sugar and set aside.

Optional: Once the chocolate on the apples have set, roll each marshmallow in the chocolate and place on the apples to make “ears”. Sprinkle with cinnamon and sugar and hold in place until set.

Scrub apples and dry with a dishcloth or paper towel. This is to get the wax coating off (if you REALLY want to get the wax off, drop them in boiling water for a few seconds and wipe dry).

Refrigerate apples for a few hours until they are nice and cold.

Melt caramel in the microwave (in a micvrowave-safe dish) for 30 seconds at a time until caramel is nice and melted or follow directions on package if using the Bits. If you are using un-wrapped caramels you can also put the caramels in a small crock pot on high heat until melted.

Place caramel apple sticks or popsicle sticks into the top of each apple and dip each apple into the caramel until fully coated, rotating the apple as needed. Let Recipe courtesy of favfamilyrecipes.com

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West “C” Street (near the Depot) October 2014 | ABOUT...the River Valley

23

SWEET POTATO AND APPLE SOUP 2 T olive oil 1 medium onion, chopped kosher salt and black pepper 2 lbs medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces 3 apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced 2 c low-sodium vegetable broth pinch ground nutmeg 1 c blue cheese, such as Gorgonzola or Stilton (4 oz ) 1/3 c walnuts 16 crackers or crostini

SLOW COOKER APPLE BUTTER 6 1/2 lb apples, peeled, cored and sliced (Granny Smith, Fuji or Honeycrisp) 1 c granulated sugar 1 c light brown sugar 1 T ground cinnamon ½ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp salt 1 T vanilla extract Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.

Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.

Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.

Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.

Heat the oil in a large pot over medium heat. Add the onion, ½ tsp salt, and ¼ tsp pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.

Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ c water. Bring to simmer and cook, covered, until the potatoes are tender, 12 to 15 minutes.

Working in batches, transfer the mixture to a blender and puree until smooth, adding more water if necessary to reach the desired consistency.

(Alternatively, use a handheld immersion blender in the pot.)

Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.

Recipe courtesy of mybakingaddiction.com

Recipe courtesy of realsimple.com

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ABOUT...the River Valley | October 2014

CINNAMON APPLE ALMOND SALAD 1 c whole, unroasted almonds 2 tart green apples 2 red apples 2 c sliced celery 1/2 c mayonnaise 1/3 c plain greek yogurt 1/3 tsp grated orange peel 1/2 tsp ground cinnamon Mixed greens Heat oven to 350 degrees. Spread almonds in shallow pan and roast for 15 minutes, stirring once or twice. Cool. Core and chop apples; combine almonds,apples and celery.

Blend mayonnaise, yogurt , orange peel and cinnamon. Fold in mayonnaise mixture and on greens.

SIMPLY DELICIOUS PORK (for the slow cooker) 1 1/2 lbs boneless pork loin, cut into 6 pieces or 6 boneless pork loin chops 4 medium Golden Delicious apples, sliced 3 T brown sugar, packed 1 tsp ground cinnamon 1/2 tsp salt Place pork in slow cooker, cover with apples. Combine brown sugar, cinnamon and salt in a small bowl; sprinkle over apples.

Cover and cook on low for 6-8 hours.

Recipe courtesy of Benita Drew/Crock-Pot recipes

APPLE-GINGERBREAD COBBLER 1 (14-oz) package gingerbread mix, divided 3/4 c water 1/4 c firmly packed light brown sugar 1/2 c butter, divided 1/2 c chopped pecans 2 (21-oz) cans apple pie filling Vanilla ice cream Stir together 2 c gingerbread mix and 3/4 c water until smooth; set mixture aside.

Stir together remaining gingerbread mix and brown sugar; cut in 1/4 c butter until mixture is crumbly. Stir in pecans; set aside.

Combine apple pie filling and remaining 1/4 c butter in a large saucepan, and cook, stirring often, 5 minutes over medium heat or until thoroughly heated.

Spoon hot apple mixture evenly into a lightly greased 11x7-inch baking dish.

Spoon gingerbread mixture evenly over hot apple mixture; sprinkle with pecan mixture.

Bake at 375° for 30 to 35 minutes or until set. Serve cobbler with vanilla ice cream.

Recipe courtesy of my recipes.com APPLE UPSIDE-DOWN PIE 1 c chopped pecans 1/2 c firmly packed light brown sugar 1/3 c butter, melted 1 (15-oz.) package refrigerated pie crusts, divided 4 medium-size Granny Smith apples,

peeled and cut into 1-inch chunks (about 1 3/4 lb) 2 large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb) 1/4 c granulated sugar 2 T all-purpose flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-in pie plate. Fit 1 pie crust over pecan mixture in pie plate, allowing excess crust to hang over sides.

Stir together Granny Smith apples and next 5 ingredients. Spoon mixture onto crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning.

Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).

Recipe courtesy of SouthernLiving.com

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25

SLOW COOKER BACON WRAPPED APPLE BBQ CHICKEN 2 small boneless skinless chicken breasts 4 slices bacon 1/2 c BBQ sauce (homemade or store bought) 2 large apples, peeled and cut into small pieces 2 T lemon juice

Mix together all ingredients in a large bowl. Roll into one inch balls and flatten.

Put in oven at 325 for 20 minutes.

Recipe Courtesy of aboutyourhorse.com

Wrap each chicken breast in 2 slices of bacon and place in a slow cooker.

Mix the BBQ sauce, apples and lemon juice and pour it over the chicken.

Cook on low for 6-8 hours. Serves 2 Recipe courtesy of closetcooking.com

MOM’S APPLE DUMPLINS 2 lg apples 1/4 c sugar 1/8 c cinnamon 2 cans crescent rolls 1 c butter 1 c sugar 1 tsp vanilla extract cinnamon to sprinkle 1 can Mt. Dew or 7 Up soda

BRIDLE DELIGHT (HORSE TREATS) 1 cup flour 1 cup oats 2 cups of water 1/2 cup finely chopped carrots 1/2 cup finely chopped apples 1 teaspoon sugar 1 teaspoon salt 2 teaspoons canola oil 4 peppermint candies 1/3 cup molasses

Peel and core apples. Cut apples into 8 slices each. Roll apple slices in a mixture of 1/4 c sugar and 1/8 c cinnamon. Then place an apple slice in a crescent roll, fold roll over and pinch edges to seal dumpling. Place each dumpling in a 9x13 lightly buttered pan.

Melt butter, then add 1 c sugar, and barely stir. Add vanilla, stir, and pour over apples. Then pour the Mountain Dew around the edges of the pan.

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Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

SLOW COOKER HOT SPICED APPLE CIDER 2 qts (64 oz or 8 c) apple cider 6 3-inch cinnamon sticks, plus more for serving if desired 1 medium orange 2 T whole cloves Rum of your choice (optional) Additional cinnamon sticks for serving.

Pour apple cider into a 2.5-quart or larger Crock Pot or other slow cooker. Add cinnamon sticks to cider.

With a toothpick, poke holes all around the orange, about 1/2 inch to 1 inch apart.

Carefully poke the cloves into the toothpick holes in the orange Place orange into the cider in the slow cooker. Cook on low for about 4 hours.

Ladle into mugs along with an oz or so of rum if using. Place a cinnamon stick in each glass. Serve.

Recipe Courtesy of kitchentreaty.com

l

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ABOUT...the River Valley | October 2014

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...cont. from page 12 I could not get in to see my doctor until after my trip to Hawaii in October.

As wonderful as Hawaii was, I can tell you my racing HR, side effects from some medicine, and a torn up stomach due to fear and anxiety did put a damper on our trip.

When you are sitting in an airplane thinking you are going to die, it somehow takes the joy out of the day. It did not, however, stop me from hiking Diamond Head, but it wiped me out from exhaustion.

Upon our return from Hawaii, I went for my doctor visit. Again everything checked out fine.

Well on November 14, 2013 while sitting at my dining room table reviewing an ACT test with a student the dizziness and sweating started. I grabbed my monitor and there it was: HR 171. Trying hard not to panic, I called for my husband and we took it again. It had dropped to 151. We walked around outside trying to keep me calm and finally got it to come down to 119.

To say I did not sleep much that night was an understatement. To say I over reacted is also an understatement. I was beside myself. I now know, I was never in

any real danger, but at the time all I knew was my heart should not go that fast when I am just sitting still.

Through lots of testing over several months, and the patience of a great doctor, who saw me several times a week for a while, we ruled out all the really bad stuff.

Found out my heart is all good, it just likes to, at times, beat too fast. Officially I have sinus tachycardia.

I was afraid to move. I was afraid to be alone. I was afraid to fall asleep because my heart would wake me up going 126 beats per minute. I spent a good four and half to five months in deep fear and anxiety.

But those months turned out to be a great blessing to me. You see I learned a lot about what really, really matters in life. All I wanted was to grow old with my sweet husband, and see my children marry, and see my grandchildren. I didn’t care what I weighed, how many wrinkles I had, what kind of house I lived in, what car I drove, or even if I had black chin hairs (now that I am better, I could do without the black chins hairs, and God and I do have frequent discussions about that). Nothing but the sweetest things of life mattered.

I spent a great deal of time in prayer with my God. We talked through all that I had thought was important in my life and got down to what was lasting, what was eternal: my relationship with Him, my relationship with my family, my service to other people, my use of the blessings I have been given to meet the needs of others.

You can have my stuff and my looks; just give me my people and my God and I am good. I am better than good. I am content, complete and full of confident hope.

This life is fleeting and before we know it we won’t be able to hold back the hands of time no matter how much money we spend on injections, cream, lotions, health drinks, procedures and fitness centers. Make sure that when it is over you have left a legacy of the eternal: faith, hope, and love, but the greatest of these is love.

I pray that whatever life brings for each of us that God will find us faithful through the power and name of His son, Jesus. Blessings!

Now, forgive me but I must go see if I need another round of whitening. Because you know according to the TV only people with really white teeth are truly happy. Oh Lord, help us! l

October 2014 | ABOUT...the River Valley

27

F

23rd Annual Downtown Fall Festival & Chili Cookoff Saturday October 25th

all Fest -- as it’s known locally -originated as a fundraiser for the Main Street Russellville program, and since its inception in 1992 has grown into something akin to a combination of a community wide reunion and harvest homecoming. Held each year on the last Saturday in October, the day’s schedule runs from 7 a.m. until 5 p.m. – a day filled with music, food and fun for all. Admission to the festival is free.

“This daylong celebration hearkens back to the ‘good old days’ when carnivals set up on the streets of Russellville Downtown and the entire community turned out for the event,” commented Betsy McGuire, MSR Executive Director.

The day’s events include: Arts and Crafts, Car & Truck Show, Children’s Costume Contest, CASI-sanctioned and Local Chili Cookoff, Old Fashioned Pie and Cake Contest, Tour de Pumpkin Bike Ride, 5KRun/Walk and 1K Kid’s Run. A children’s game midway, hosted

by Central Presbyterian Church, is very popular during the day in combination with pony rides and a small children’s carnival. The Knights of Columbus will be hosting a Bountiful Breakfast Buffet at the American Legion Hut in addition to the variety of festival foods available in the 28

ABOUT...the River Valley | October 2014

food court. The streets will be filled with a variety of booths that include arts and crafts, nonprofit organizations, commercial business and local politicians.

Early set up for vendor booths is from 6p.m. - 8 p.m. Friday evening before festival day. All exhibits must be set up by 8 a.m. and remain until 5 p.m. the day of the event. The streets will be closed to all vehicle traffic at 8 a.m. on Saturday to allow for safe pedestrian access. Streets will not re-open until 5 p.m. Handicap accessible parking will be provided by Central Presbyterian Church at the corner of Main and El Paso.

An information desk will be located in front of the Depot at 320 W. ‘C’ St. (at the intersection of W. ‘C’ St. and N. Denver Ave), and an attendant will be present to direct registered participants to their assigned spaces, if needed.

Additional information regarding the day’s events include: Bountiful Breakfast Buffet Festival goers are encouraged to begin their day with breakfast from 7:00 until 11:00 a.m. at the American Legion Hut located at 215 N. Denver Ave. The Mountain Boomers will provide old time fiddlin’ music while guests dine

on pancakes, sausage, biscuits, gravy, scrambled eggs, coffee and milk. Breakfast is presented by the Knights of Columbus.

Tickets are available for $6 in advance, $7 at the door and $5 for kids 12 and under. Tickets may be purchased at the Russellville Depot or from any of the KOC volunteers.

5K Run/Walk & 1K Kids Run The 5K Run/Walk and 1K Kids Fun Run will begin with registration at 7 a.m at the west end of the Russellville Depot.

According to organizers the course is flat and fast, making it a great race to beat your personal record. The 5K Run/Walk begins at 8 a.m. The kid’s run follows, beginning at 8:45 a.m. The race course will close at 9:15 a.m. The run is presented by the River Valley Runners.

Car and Truck Show The Car and Truck Show continues to grow generating excitement and participation from car enthusiasts far and wide according to Bill Butts, Gene Kelly and Jerry Evans, co-chairmen of the event. Thirty classes include original cars and trucks, modified cars and trucks, street rods, Camaro/Firebird, Mustangs, Corvettes, special interest, Rat Rods,

Early Ford’s Flat Heads, unfinished less than 75%, imports, Volkswagens, factory muscle cars and more.

The event is rain or shine. Registration fee is $20 pre-entry, and $10 for one additional car. Registration day of show is $25. Registration takes place from 7:30 a.m. until 11:30 a.m. Vehicles should enter the Car and Truck Show exhibit area on N. Commerce off of West Main Street.

First and second place will be awarded to each class with several special and best of show trophies awarded as well. Organizers request that dogs not be allowed in the car show display area.

A Pre-show Get Together will be hosted on the Friday night before festival day. The gathering will feature music, food, tire kicking and lots of stories. Car show registration is required to attend the pre-show get together. Organizers request at least one can of food to be donated to Main Street Mission. For more information, call Bill Butts at (479) 857-1822, Gene Kelly at 967-1961 or Jerry Evans at 967-2763.

Children’s Costume Contest A Children’s Costume Contest will begin with registration from 10:00 – 10:45 a.m. near the Caboose at Depot Park. The contest begins at 11 a.m. Forms must be completed to participate and include pertinent information including the appropriate age group. Divisions include: 0 to 12 months, 13 months to 2 years, 3 to 4 years, 5 to 7 years and 8 to 12 years. Prizes will be awarded by age group. The event is sponsored and conducted by volunteers with Junior Auxiliary of Russellville.

CASI Sanctioned Chili Cookoff The eagerly anticipated Chili Cookoff begins with 6 a.m. setup. Registration is from 8 a.m. until 9:30 a.m. Cook’s Meeting is at 9:30 a.m. Prepared entries must be submitted at noon. Showmanship is judged between 10 and noon. The presentation of awards will begin at 1:30 p.m. and announced on stage.

Co-chairs Nicole Finkenbinder, Stephanie Jones, Christy Scott and associates of ARVEST Bank sponsor and coordinate the Chili Cookoff.

Entry fee is $25 per 10 x 10 team space with prizes awarded in the following divisions: CASI, Local/Novice, People’s Choice and Showmanship.

The event is sanctioned by the Chili Appreciation Society International so C.A.S.I. chili cook-off rules apply. Those rules include the fact that all competition chili must be cooked “on site” the day of the cook-off from “scratch.” For a complete listing of all C.A.S.I rules, visit the mainstreetrussellville.com website.

Chili will be judged on C.A.S.I. standards which includes the following criteria: red color, aroma, consistency, taste and aftertaste. Prizes will be awarded to 1st thru 10th place in C.A.S.I. Division. See entry form for complete details.

The Local/Novice Division has similar rules to C.A.S.I. entries but organizers describe this division as “chili that is made of anything but the kitchen sink.”

“If you have never cooked in a C.A.S.I. Chili Cookoff, but would like to compete in future events as a C.A.S.I. cook you will need to prepare your chili according to C.A.S.I. rules even though

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you are competing as in the Local/Novice Division in this year’s event,” remind the organizers. “Even though you cannot win the C.A.S.I. division this time you will be qualified to compete as a C.A.S.I. cook at the next C.A.S.I. Chili Cookoff that you attend, and you still qualify to win the Novice division this time!”

When competing in the Novice Division, each contestant must cook a minimum of 10 gallons of chili. Chili will be sold after judging and proceeds will go toward defraying costs and to benefit Main Street Russellville.

Chili-tasting kits will be sold at noon from the ARVEST tent located at the entrance to Chili Alley located at the intersection of Commerce Ave. and ‘C’ Street. Price per kit is just $3.

The Showmanship Category allows participants the chance to “ham it up” with booth decorations and “chili Charisma!”

Showmanship teams must have a minimum of one cook entered in the C.A.S.I. Chili competition. Contestants must declare their intention to compete in show at least 30 minutes prior to the start of the showmanship. This can be done when signing in for the chili judging cup.

Showmanship judging will be based on the following criteria: theme, costume, booth set up, action and audience appeal.

Fall festival chairpersons encourage entrants to be imaginative and pick a theme.

“Don your costumes and compose your skits! Loosen up and have some fun with this one,” they urge.

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Old-Fashioned Pie and Cake Contest Kitchen Essentials and ABOUT...the River Valley magazine will co-host the Old Fashioned Pie and Cake Contest at the Depot.

Pies should be dropped off from 8 a.m.-9:30 a.m. and judging will be from 10a.m. - noon.

There are no entry fees to participate. Entry forms are required, and are available online at mainstreetrussellville.com or can be picked up at the Depot. Categories include holiday, cream, sugar free, fruit, other and youth. A separate form must accompany each entry. Complete rules are available on the registration forms. Two copies of the recipe are required. All recipes and pies become the property of the Downtown Fall Festival and may be published in the future.

Prizes will be awarded in each category including the “Aunt Bea” Award, which will be the top prize. Following the announcement of the prize winning pies, slices will be available for $2.

Becki Bryson and Lloyd Qualls are cochairs of the event.

Tour de Pumpkin Bike Ride The annual Tour de Pumpkin Bike Ride, the official bike ride of the Downtown Fall Festival & Chili Cookoff will leave from the Depot at 9:30 a.m. Registration will be held on the west end of the Depot from 7 a.m. until 8:45 a.m.

There will be three routes. The beginner route is 3.5 miles, the intermediate route is about 17 miles and the advanced route is a 30‐mile course. Maps will be available on race day. All riders must wear helmets. Break stations, a SAG wagon and course markings will be provided. Door prizes will be awarded as well as trophies for youngest male and female participant, best costume, and farthest traveler, etc.

Riders can pick up their pre-registration t-shirt the day of the event. Participation Fee is $20. Make checks payable to: Main Street Russellville. A limited number of T-shirts will be available for late entries.

Registrations will be taken up to and on the day of the ride. Michael and Whitney Stoker are event co-chairs.

Mobile Aquarium This year the Arkansas Game and Fish Commission’s Mobile Aquarium will be on site and ready for display during the

festival. The display was made possible with the assistance of Jerrold McKaughan with CADDIS.

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

Entertainment The Loading Dock in front of the Caboose serves as a stage at Depot Park and provides a great venue for live music and entertainment during the festival and includes performances

by Mr. Brian’s Big Bad Big Band, The Projects and many others!

Sponsors and Volunteers According to event organizers sponsors and volunteers are crucial to the success of the festival. “An event such as this would not happen without the support of the local business community.

Each committee chair does a fantastic job of coordinating their activity and recruiting the cadre of volunteers needed to make their event go off without a glitch. Our dedicated sponsors and hard working volunteers make this classic street festival possible,” emphasized McGuire.

Sponsors of the 23rd Annual Downtown Fall Festival & Chili Cookoff include: Saint Mary’s Regional Health System, Arvest Bank, Centennial Bank, Valley Motors, Peters Family Living, Fat Daddy’s BBQ, First State Bank, Simmons First Bank and Sorrells Body Shop. Additional sponsors include American Homes, Bank of the Ozarks, C&D Drug Store, CenturyLink, Coldwell Banker, Joshua’s Fine Jewelry, Moore and Co., Regions Bank, River Valley Realty, Russellville Steel, Streett Law Firm, Sugar Creek, and Sweeden Florist.

Application Forms and Additional Information Forms for all events are available from the Depot or online at: mainstreetrussellville. com. Checks for registration need to be made payable to Main Street Russellville (indicate activity on the memo line) and mailed (or delivered) with completed application to: Main Street Russellville, 320 W. ‘C’ Street @ the Depot, P.O. Box 694, Russellville, AR 72811. For additional information please call the Main Street Russellville office at (479) 967-1437. Main Street Russellville, is a 501 (c) (3) non-profit organization dedicated to the revitalization of the historic heart of the city. l

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Hard and Simple

A return to old ways of livestock farming in the River Valley Story by MEREDITH MARTIN-MOATS | Photos by JOHNNY SAIN

C

hicken and hog farms are common in central Arkansas. But there’s something decidedly different about Bright Moon Ranch, a small, meat farm operated by Kendal Hern and Brittany Howell. A Tennessee native, Hern started Bright Moon Ranch a few years ago on land near Gum Log. “Me and a couple of friends bought some land out there,” Hern explains. “We wanted to live cheap and have a house out in the country.” A friend’s father suggested they needed a few goats and the next thing he knew, says Hern, “we had 30 to 40 goats.” “Kendal and I actually met because I bought a goat from him,” adds Howell, laughing.

It’s been years since that first meeting.

These days Howell and Hern have a twoyear-old daughter named Maple, and they’ve recently moved from the Gum Log farm to their current location on an18 acre piece of leased land a few miles outside of London. With twelve acres of pasture and six acres of woods, the family is raising antibiotic free chickens, sheep and heritage hog breeds to sell to local markets. “We like to keep it as local as possible,” Hern says.

Even though the markets are larger and the towns are well within driving distance, “we don’t have any desire to sell to Little

32

ABOUT...the River Valley | October 2014

Rock or Fort Smith,” explains Hern. “We are not trying to be huge.”

Like many small-scale growers, their farm is more about a passion than a paycheck.

Hern maintains a daytime job, working as a craftsman woodworker, and utilizing tools from Howell’s parents former handcrafted church pew business. “We’re not doing it for the money,” Hern says as we survey the approximately 185 meat chickens plucking away at the grass. “We’ve gone to markets and people laugh at me,” Hern says. “Three dollars a pound for chicken?” the customers ask, taken aback. “But let’s break it down,” he says. “How much money are we spending on feed, on the processing? And that’s not even factoring in the labor.” “We have to charge a certain amount,” adds Howell. “A lot of people can’t pay that or don’t want to.” Despite the small size of their business or perhaps because of it, Bright Moon Ranch has never taken out an ad or engaged in any kind of marketing aside from word of mouth. “There’s a surprising amount of interest,” says Howell. “We have a steady amount of people who contact us.”

Hern, Howell and Maple walk us around the property to see the animals, and explain their farming practices, many of which would be familiar to the largely subsistence

farmers who populated this region a hundred years ago. The animals live outside in temporary fencing and have shade for cover and room to roam. Their hooves and claws help aerate the soil, and the manure provides a natural fertilizer returning rich nutrients to the soil. In addition to the chickens, there are around eighteen sheep, more than twenty pigs and a recently born litter of herding dogs. The family makes their home just a few miles up the road from the farm. There’s no large equipment or chicken houses or even signage, but rather small clusters of calm animals grazing in the bright afternoon sun.

The birds live closest to the farm’s entrance, making their homes in covered portables cages, which are moved twice a day, allowing the fowl daily access to fresh air and fresh grass. A Cornish Cross variety, these are the same kinds of chickens raised in large chicken operations around the region. “You have to give them antibiotic in their feed everyday,” Howell says of the birds raised for mass production “Out here you don’t have to do that. They’re in a clean environment and they’re healthy.” “People don’t believe us,” she continued, “but we rarely lose any.”

Getting away from meat raised with antibiotics was one of the main reasons

Howell was first drawn to this kind of small-scale farming. Her other concern was confinement raising, especially when it comes to pork. In confinement hog farming, Howell explains, the pigs on some farms are “kept in tiny stalls and they’re miserable and they’re stressed out. They cut their tails off so they can’t chew them off because they’re so stressed.” Likewise Hern was deeply concerned about the kind of food available in large scale grocery stores. “In learning about where our food is coming from, and learning about how everything is raised,” explains Hern, “the more I learn about it the less I want to go to the super market and buy anything on the shelves at all.” Throughout our conversation they both mention their conviction that animals need room to roam and to grow. In a myriad of ways they express a nuanced concern for both the animals and the quality of the meat we humans put into our bodies.

We walk out to the hog area and are met with a host of friendly, grunting sows and boars running from the adjacent woods to say hello. They spend their days roaming in an ever-rotating five-acre fenced-in pasture and wooded strip, giving them access to acorns, bugs, and a host of non GMO (genetically modified organisms) grains Howell and Hern seed on the area.

Every week Howell and Hern move the pig’s fencing a little further down the strip, allowing the pigs access to a new area of pasture. “They turn the soil over which can be beneficial,” Howell explains. But the pigs have very hard hooves and if they aren’t moved on a regular basis they will compact the soil to point where things

can’t grow. “But if you work with them,” Howell says, “they’ll till up that entire section.” After the pigs spend a week in each patch, Howell and Hern put seeds on it, let it rain on the soil, and grow out a new patch of cereal grains, repeating the process season after season.

The pigs are incredibly docile, allowing young Maple to walk amid them as they root around in the grass. “The way we raise them,” Howell explains, “we couldn’t have a lot of pigs out here that are skittish or wild.

We don’t have handling facilities. When we load them on a trailer we just entice them,” she says. For this reason they choose particularly calm breeds like the Berkshires, Large Black and Red Waddles and breed for temperament as much as meat. “We’ve got several sows that are bred,” Hern explains.

“About here in a week until December we’ll be having a bunch of piglets. We should do pretty good next year.”

Though Howell had been raising sheep since she was a teenager, operating a smallscale meat farm is still a somewhat new venture for the couple, and each season they add to their knowledge. They laugh about the year they decided to raise fifty turkeys and butcher them for Thanksgiving. “We had a 55 gallon drum over a camp fire in the yard. And you have to maintain the water at 160 degrees,” says Howell. And so we were out there in the middle of the night butchering turkeys, plucking them by hand,” they laugh as they describe how unprepared they were for the job. But these are the kinds of lessons that have help them envision and create the successful farm they have today. “It’s good to learn to do things by hand before you move on,” Howell adds.

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After their recent move to this new property, for example, they decided to invest in new forms of temporary fencing, which cuts down on infrastructure costs and allows them to rotate the animals with greater ease. Their sheep herd numbers around 18 and even includes the offspring of one of the sheep Howell raised when she first began keeping sheep as a teenager.

Most of the sheep are of the Katahdin variety, they explain, a hair sheep (as opposed to a wool sheep) known for their parasite tolerance and the mild taste of their meat. “They’re easy keepers,” Howell explains. “We do nothing except give them grass.” Unlike many other sheep varieties they seldom need to be wormed, a rarity among sheep breeds in the south, Howell notes. On occasion, they sell whole and half lambs as well as lamb chops to market.

“But we don’t really have that many,” says Howell, “mostly because I love sheep.”

They hope increasing numbers of farmers will join them in these efforts to provide more humanely-raised, localized meat.

“If there were more local farmers,” Hern explains, “it would make it more possible for people to do this.” Ultimately, explains Howell, the farm is about their care and concern for raising a more humane meat: “Mostly it’s for our own state of mind.”

Their long-term goal includes moving away from market sales and creating a local meat CSA (Community Supported Agriculture), a system of farming where growers raise and sell shares of food to consumers who buy a membership or a subscription to the farm. “Ideally we would love to find twenty to thirty families and just work with them and just raise all their meat,” says Hern. l

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ABOUT...the River Valley | Community and Events

Arkansas Tech becomes thirdlargest university in state

Arkansas Tech University reported a preliminary 11th day enrollment of 12,003 students for the fall 2014 semester.

Enrollment at Arkansas Tech has increased 5.6 percent over fall 2013.

With the increase, Arkansas Tech has surpassed the University of Arkansas at Little Rock and the University of Central Arkansas to become the third-largest institution of higher learning in the Natural State.

Only the University of Arkansas at Fayetteville and Arkansas State University have larger enrollments among Arkansas colleges and universities.

“Today marks a significant milestone in the history of Arkansas Tech University,” said Dr. Robin E. Bowen, who took office as the 12th president of Arkansas Tech on July 1. “The fact that in one decade we have grown from the sixth-largest university in our state to become one of the three largest is a testament to the quality of our academic programs and our institutional commitment to serve a diverse community of learners. This achievement is a point

of pride for each member of the Arkansas Tech family.”

Enrollment at Arkansas Tech has increased by 183 percent since 1997.

This fall marks the 16th consecutive year that Arkansas Tech has established a new institutional record for largest enrollment.

The growth in fall 2014 is bolstered by the largest freshman class in Arkansas Tech history. There are 1,684 incoming freshmen on the main campus of Arkansas Tech in Russellville this fall. The previous record for largest Arkansas Tech main campus freshman class was 1,572 students, which was established in fall 2011.

Much of the growth in freshman enrollment came from Pulaski County and Benton County. The number of Arkansas

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ABOUT...the River Valley | October 2014

Tech freshmen from those two counties increased by 76.9 percent from fall 2013 to fall 2014, going from a combined count of 143 freshmen one year ago to 253 freshmen from Pulaski and Benton counties this fall.

Freshman enrollment at Arkansas Tech main campus for fall 2014 increased 17.5 percent over fall 2013, when 1,433 incoming freshmen enrolled.

The Arkansas Tech Class of 2018 achieved a high school grade point average of 3.24 and an average ACT score of 21.88.

This fall marks the 20th consecutive year that the Arkansas Tech freshman class has beaten the national and state averages on the ACT exam.

Among the 1,684 freshmen at Arkansas Tech in Russellville, 844 (50.1 percent) are female and 840 (49.9 percent) are male.

When the first-time students from Arkansas Tech-Ozark Campus are included in the count, there are 1,951 freshmen enrolled at Arkansas Tech this fall.

Friday’s enrollment announcement by Arkansas Tech comes on the heels of the release of the “Almanac of Higher Education 2014” by The Chronicle of Higher Education. The almanac reported that Arkansas Tech is among the 10 fastest-growing master’s degree-granting universities in the United States for a second consecutive year.

The “Almanac of Higher Education 2014” showed that enrollment at Arkansas Tech increased by 87 percent from 2002-2012, making it the fastestgrowing university in Arkansas for that time frame.

Growth at Arkansas Tech has included many enrollment milestones along the way.

Arkansas Tech exceeded 5,000 students for the first time in 2000; 6,000 students in 2003; 7,000 students in 2006; 8,000 students in 2009; 9,000 students in 2010; 10,000 students in 2011; 11,000 students in

2013; and now 12,000 students in 2014.

Other numbers of note from the fall 2014 enrollment at Arkansas Tech: *included in the overall enrollment number are 2,172 individuals studying through Arkansas Tech-Ozark Campus, which has seen its enrollment increase by 622 percent since joining Arkansas Tech in 2003; *there are 904 graduate students at Arkansas Tech in fall 2014, the highest such count in institution history; *53.9 percent of Arkansas Tech freshmen this fall self-reported as first-generation college students; *students from minority groups represent 22.4 percent of the Arkansas Tech student body, compared to 10 percent of the student body in 2004;

*Arkansas Tech enrolled 450 international students representing 33 foreign countries for the fall 2014 semester; *and among the 1,951 freshmen at Arkansas Tech, 1,831 (93.8 percent) are from the State of Arkansas.

For more information about Arkansas Tech University, visit www.atu.edu.

LOCAL COUPLE ARE CO-CHAIRS OF THE OPUS BALL Elizabeth and Dr. Chris Stinnett have the honor this year, of being the Co-Chairs of this famous gala event, The Opus Ball.

This year’s grand ball will take place on Saturday, November 1st, , 2014, at the Capital Hotel in Little Rock. This year marks the 30th anniversary of the Opus

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Ball, which is the main fundraiser of the year for the Arkansas Symphony Orchestra.

Funds raised support the music education programs, with a particular emphasis on children throughout the state and the ASO youth orchestra.

Elizabeth and Dr. Chris Stinnett are from Dardanelle and grew up there, always giving of themselves with their voluntarism and donations to help whenever they could. They are a very special and well known couple in the area. The Russellville Symphony Guild is especially proud to have one of their own receive such an honor to chair the Opus Ball. Elizabeth Stinnett has served on The Russellville Symphony Guild for 18 years, 6 of those as president. She has served on The Arkansas Symphony Orchestra Board for 21 years. She remains on the two boards today.

Dr. Chris Stinnett is a private practice psychiatrist in Little Rock and Russellville.

He is also medical director of the behavioral unit at St. Mary’s Hospital in Russellville.

Elizabeth Stinnett is the business manager at the Little Rock office.

For any questions, or to purchase tickets to the Opus Ball, please call Kelly Parker, Special Events Coordinator, at (501) 6661761, Ext. 114.

Saturday, Oct. 4 from 10 a.m. to 2 p.m. This event is designed to connect employers with future generations of employees as well as feature the numerous hands-on training programs offered at UACCM. The goal of UACCM’s “Step Up to Employment” event is to provide business representatives with an opportunity to meet future employees and discuss the shortage of skilled workers they currently face.

UACCM has invited numerous businesses to set up booths next to the technical areas that provide training for them.

UACCM invites the public to drop in and join us as we demonstrate the value of technical training and how it links directly to employment opportunities.

Unemployed and underemployed adults are encouraged to attend this event along with individuals considering the possibility of making a career change. Since junior and senior high students will benefit from exploring the numerous career options that are available, UACCM hopes families with students enrolled in the eighth through twelfth grades will participate.

For additional information, please contact the UACCM Office of Community Education at 501-977-2189.

STEP UP TO EMPLOYMENT AT UACCM

The race will take place at the train depot in historic downtown Russellville.

The race will begin at 10:00 a.m followed by an awards ceremony at noon. All racers will receive a race packet including t-shirts designed by the McElroy House.

Entries fee for the race is $20 until October 1. After the first price is $25.

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ABOUT...the River Valley | October 2014

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In recognition of Manufacturing Day, the University of Arkansas Community College at Morrilton plans to enhance community awareness of the demand for technical and professional education by hosting “Step Up to Employment” on

FIRST ANNUAL 5K HARVEST RUN AND AFTER PARTY

Awards will be given to the first three runners in each age/division. Additional awards will be given to the overall top three runners. All awards will be handed out after the run at the finish line. A virtual run will also be offered for those wishing to run the race from an alternate or out of town location.

Families and intergenerational organizations are invited to enter the race as a group. If you’re interested in entering the race and have multiple people in your party, including children under twelve who wish to run with an adult, contact the McElroy House for registration and discount information. Sponsorships and vendor opportunities are encouraged.

All entry forms and questions about the race can be send to Marie Williams for at mwilliams65@atu.edu, 479-692-1511.

Our after party will feature an information and cultural sharing event featuring regional music, local food vendors, information booths on chicken raising, honey making, knitting, and other area traditions and art forms (both old and new). We will also hold our second annual pie and postre sale featuring area pie makers and bakers.

When you purchase one of these regionally-made pies you’ll get a handcrafted card with more information about both the pie and the pie maker.

These pies shed light on the variety of baking traditions and call attention to the family and community oral histories.

Community members are encouraged to share their own stories and donate pies to the sale! Read more about last year’s pie sale here.

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Booths: Information and Cultural Sharing: In addition to the pie sale and some music we’ll have tables set up with booths. Organizations and individuals from Dardanelle to Little Rock will be setting up tables to talk about the work they do and why they think it matters. We’ll have a complete list of booths in the near future, but so far we have gardeners, saurkraut makers, knitters, midwives, local action agencies, and many more. There is no fee to set up a booth or to vend. We just want people to come together and share ideas and connect.

If you’d be willing to donate a pie or host a booth at the after party, please contact Meredith Martin-Moats at meredithmartin_moats@yahoo.com or call 479-957-0551.

Located in Dardanelle and serving Pope and Yell Counties, the McElroy House is grassroots community-based organization working to find local solutions to local problems. Valuing our landscape and our cultural resources, we explore how the past informs the present, and how, by building bridges across generations and cultures, we can work toward a stronger and more inclusive future for Pope and Yell Counties. We do this through community-based media work, community organizing, oral histories and much more. We also work to find connections and commonalities between communities in rural and urban areas and help grow conversations and partnerships between communities. l Submit your Community Events by emailing editor@aboutrvmag.com or visiting our website at www.aboutrvmag.com.

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REFRIGERATORS – WASHERS & DRYERS – DISHWASHERS – RANGES Free Local Delivery & Haul Away ~ Service After the Sale For Music & Voice Lessons: River Valley Music Center

3521 West Main Street Russellville • 479-967-3744 October 2014 | ABOUT...the River Valley

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2014 Arkansas Zombie Challenge in Hector Photos courtesy of Arkansas Zombie Challenge

The Arkansas Zombie Challenge™ is a 5K obstacle race. Runners receive three “life flags” that Velcro to a belt worn around the waist, similar to flag football. The object of the race is to complete the 5K course, maneuvering through a dozen challenging obstacles and several “infected zones” where Zombies attempt to snatch a “life flag” off the Runner’s belt. The Runner who completes the race in the shortest amount of time with at least one “life flag” still in place will finish in top standings and gain awards accordingly.

The AZC is to benefit CASA of the 5th Judicial District, which is a non-profit organization that recruits and trains community volunteers to advocate for the best interest of children placed into the foster care system due to abuse and neglect. CASA of the 5th has been serving kids since 2000.

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ABOUT...the River Valley | October 2014

October 2014 | ABOUT...the River Valley

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ABOUT...the River Valley | Backyard Living

Read more from Meredith at www.boileddownjuice.com

The Boiled Down Juice

Fragments of life image by image I TEND TO BE ONE OF THOSE PARENTS who take and share a lot of photos of my children. At least part of the day, I keep my cellphone camera in my back pocket and frequently snap candid shots of my fiveyear-old sons playing trucks, digging in the dirt or caring for their baby dolls. I regularly take images of my three-month-old daughter, hoping to document that elusive first year as she grows exponentially by the day.

For years I rejected owning a so-called smart phone. I didn’t want to be distracted by the lure of constant information, and I certainly didn’t want to pay the phone bill that comes with it. But then there was that stormy spring of 2012. It seemed like every day sirens were blaring and we were huddled in the hallway with a mattress over our heads terrified and longing for a basement.

We don’t have cable in our home, and the thought of a device that would alert me to the locations of fast-approaching storms held an illusion of safety. I caved and finally accepted the free upgrade my phone company had been offering me for years. Suddenly I could read the weather all day long, check Facebook whenever I wanted and take thousands of photos of every detail of our lives.

From the beginning, I tried to set healthy boundaries around my phone. It may seem ridiculous, but in our home we make it a constant practice to give ourselves large chunks of time away from the accoutrements of entertainment-based technology.

Though it’s sometimes challenging to make a conscious decision to turn off the computer and put the phone away, it gives us time and space to notice the details of our daily lives: the colors of 40

ABOUT...the River Valley | October 2014

Story & Photos by MEREDITH MARTIN-MOATS

the sky, the pauses between our children’s sentences, the clue-filled ramblings of our own hearts and brains.

Turning off the computer feels freeing.

Ignoring the constant flow of information from social media can be liberating. But fighting the endless desire to take photos of my kids and share them with dear friends and family? Now that’s a real challenge. Yes, it’s true I want to be in the garden all day far, far away from a scrolling news feed. But I also want a picture of having been there. Why? Am I a product of our societal addiction to information and over-sharing? Am I more concerned with capturing the moment than actually living in it?

My mother was the documentarian of our family. Even in the days before digital she managed to take thousands of photos. She never missed a chance to record a special occasion or a birthday cake or relative who came visiting. I’m not sure how she would have felt about Facebook or Twitter. But I’m pretty certain she would have loved Instagram. Years after her death I look through those boxes of photos and can put together fragments of my childhood, image by image. This is, of course, a gift beyond measure. I’ve clearly inherited my mother’s love for taking photos. Whereas she used film to capture special gatherings and events, the endless accessibility of my cellphone camera allows me to document frame after frame of the everyday stuff.

Though I love taking photos, I hate the thought of my kids feeling like they have to perform or be on display. Instead, I prefer

to capture the daily chaos of it all: the late afternoons in the front garden, their hands and feet covered in dirt; the impromptu dance parties in the kitchen where there’s upbeat music and four little legs forever dancing underfoot; my daughter sitting on my husband’s lap on a Saturday morning, her fat little legs hanging out of her slightly stained onesie. The photos are often blurry, snapped quickly so as to not interrupt the movement of it all.

In the spirit of helping to develop autonomy in my children, I usually ask my sons if it’s okay to take their picture, quickly putting the camera down on those rare occasions when their reply is “no.”

I’ll do the same for my daughter when she’s old enough to answer. But still I sometimes wonder, should I put down the camera more often? Despite my best attempts---or perhaps rationalizations--to never make them feel on display, am I focusing more on capturing the moment then actually being in it?

My children’s lives are not my own and, within reason, I try to never force

my own desires into their realities. After all, this is their childhood. Not my own to relive. And I recognize my yearning to take thousands of photos stems, at least partially, from my memories of my own mother. I see those boxes of photographs as one small way I can still be near her, viewing the world from her camera’s temporary lens. I fully understand the depth of the gift she left me in those large, unorganized Rubbermaid boxes.

R T D 22 13 S

Someday I want my children to have their own troves of treasures, albeit packaged in little small boxes we call hard drives. Even though my obsession with the ease of the cell phone camera is somewhat at odds with my desire to unplug, my children’s generation will likely have decidedly different views on the prevalence of handheld devices. We older people likely won’t agree. But it won’t be our decision to make. And if my children someday choose to pilfer through my library of images, I hope they’ll find something useful about their pasts and the people who came before them, and, perhaps, a connection to what will most surely feel to them like a simpler place and time. l

A N N A N U U AA LL

Saturday, Oct. 25, 2014 Historic Russellville Downtown 6:30 a.m. - 5:00 p.m.

5K Run/Walk and Kid’s 1K Run • Car & Truck Show • Arts & Crafts and Exhibits Booths Old Fashioned Pie & Cake Contest at the Depot • Tour de Pumpkin Bike Ride CASI & Local Chili Cookoff • Arkansas Game & Fish Mobile Aquarium Children’s Costume Contest • Live Music and Entertainment Throughout the Day! For Information Contact Main Street Russellville 320 W. “C” Street @ The Depot • Russellville, AR • 479.967.1437 msrsvl@centurytel.net • www.mainstreetrussellville.com October 2014 | ABOUT...the River Valley

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ABOUT...the River Valley | Community Commerce

Kirt Mosley Interior Design kirtm1101@hotmail.com | (479) 890-1715 Story by EMILY LANGFORD

I

f you are lucky in life, you will find a job that you do not hate, that also pays the bills. If you are blessed, you will find your passion and be able to make money pursuing it. Kirt Mosley, local interior designer, is definitely a blessed man.

Years ago, Mosley’s father and grandfather owned Home Furniture Store, unknowingly paving the way for an aspiring young boy to grow into a man who has done nothing short of placing foundations under his dream of doing interior design full-time.

Before going into business for himself, Mosley was finding ways to incorporate his dream into everyday life, taking on clients on his days off, weekends, because he “loved it that much.”

“I have always done it [interior design]. It is not a trained thing, but a God given talent. Everything I do is done with love and passion,” said Mosley.

So, what do you get when you hire Kirt? Services include, but are not limited to, design by the hour to “fluff” up your house, remodeling, new construction and much more. His 30 years of experience, “I’m a hugger” greeting, warm personality and heart for the community are bonuses, though. “I want people to know this is all much more affordable than most probably think,” said Mosley.

“I try to work with vendors in Russellville because these people have to eat, too. If they cannot supply what I need then I check surrounding areas,” said Mosley.

Technology Simplified.

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:: PC/Apple Service & Repairs :: Drop-Off or On-Site Service Available :: Virus Removal ~ FREE Diagnostics :: Computer Sales & Training :: Website Hosting & Design

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ABOUT...the River Valley | October 2014

While his business strategy encourages local entrepreneurship, it also advocates the next generation of potential business leaders.

“I employ three Tech students. Students are looking for jobs to pay their way through school, and anything I can do to help someone get their degree – well, I feel like I have succeeded,” explained Mosley.

Interior design, and decorating a home in general, can be a daunting task for some, but rest assured, Kirt will “see you from the very first to the very last.” His process varies by client, but the first step is always a consultation and walk-thru of a home or business.

Mosley’s talents have not been limited to just the Russellville area. He has traveled to places such as Missouri, Colorado, Florida and Mississippi to work with clients.

“I want the River Valley to know how happy I am to live and work in the area that I have grown up in. As a native, it is very special to me. I know so many people, and

so many people know me, therefore; it is a privilege to have this position,” said Mosley.

While Mosley does not believe he necessarily has a “signature,” he said people could usually tell when he has decorated a room.

Kirt’s quick tips for sprucing up a home: • Did you catch last issue’s article on Brian Irwin, owner of The Frame Shop & Gallery? Kirt agrees with Irwin’s mother – every room needs a touch of black!

• Incorporate something sentimental • Instead of spreading little things everywhere, pick an area in a room and ‘beef it up’ • Holiday decorating tips + must-haves: • Candles, fresh flowers • Things handed down in the family • A signature – something that people say “oh, she always puts that out at Christmas!”

• If entertaining, utilize unexpected rooms such as a sun room or breakfast room.

To hire Kirt, or simply chat, email him at kirtm1101@hotmail.com or call him at 479-890-1715. l

October 2014 | ABOUT...the River Valley

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ABOUT...the River Valley | Outdoors

A Sense of Place on Your Plate Story & Photo by JOHNNY SAIN

Fire and meat. Is there a pairing more quintessentially human than fire and meat?

The hunks of whitetail tenderloin in front of me just came off the grill. Seasoned with garlic, salt, pepper, cumin and just a dash of crushed red pepper they were every bit as mouth-watering delicious as they looked. Seasoning, coal fire and a soaked piece of hickory working in concert underneath the hood of my old grill crafted a masterpiece of flavor that my --and your -- prehistoric ancestors might call overkill. I call it perfection.

Nobody really knows how and when we started cooking, but somewhere back in our murky past meat found its way to fire after the kill, and it was good. Taste was the reason back then, and a good reason at that. The sense of taste tells an animal what to eat. If something tastes good a creature will eat more of it. This was before junk food threw our perceptions out of whack by going overboard on the tastes we crave. It only makes sense that palatability was the original goal for cooking, and our taste buds were right. Cooked meat is better for us. Cooking unravels proteins and loosens muscle fiber in meat, which makes for easier chewing and digestion. My taste buds tell me that grilled venison is far superior to venison prepared any other way. Because of the great decisions taste buds made in the past for benefit of bodily health, I choose to listen to them today. We eat deer meat cooked a lot of different ways, but tenderloin is almost always reserved for the grill.

Backstrap tenderloin is good eating without the spices. Some folks can’t seem to get past the “gamey” taste of deer compared to beef, but I’ve never found deer meat to be gamey. Venison is not beef, and shouldn’t be compared to beef any more than pork should be compared to beef. Venison’s flavor comes from a variety of influences. The conditions surrounding the hunt are important.

A deer run half to death, it’s muscles loaded with lactic acid won’t please your palate like a deer shot while peacefully browsing. Age 44

ABOUT...the River Valley | October 2014

Read more from Johnny at www.aviewfromthebackroads.com

and sex of the deer matter, too. Many eaters of deer say there is no difference in taste between buck and doe. I said the same thing a few years ago. I was wrong. There is a difference; one isn’t better than the other only different. And it goes without saying that the younger the deer the more tender the meat. At least one young doe is on my wish list every season.

But far and away the most powerful influence on taste is what the deer ate. This is where the connection between hunter and hunted gets very earthy. It has to do with a topic I’ve talked about a few times before: a sense of place.

I’ve eaten deer plumped up on corn and soybeans, their hams covered with a thick layer of fat, and their taste was both mild and rich. Domesticated is the best description. Domesticated is a good description of the land they fed on as well. Crops grown in neat rows with pockets of trees breaking the monotony of fields here and there. They were wild deer, but they were eating cultivated food, and there’s nothing wrong with that. If your local whitetails gorge on grain, then enjoy. But, to me, it didn’t really taste like deer. It was much different taste than the venison my family usually chows on from the southern Ozarks and River Valley of western Arkansas.

My local whitetail herd primarily eats greenbriers, honeysuckle and grass through the summer; acorns and assorted soft mast in the fall; and back to honeysuckle and winter greens in a few scattered food plots for winter. A deer’s diet is diverse, and there are countless other bits of vegetation browsed throughout the year, but these are the staples. You can taste this through the deer’s flesh. Energy from the sun and nutrients from the soil cycling through the vegetation, through the deer and to you with every morsel. Each bite tinted with notes of what that deer ate. I always say I can pick up hints of acorn, but I’m probably reaching a bit. It might be just because of the autumn season when the smell of a hardwood ridge is in my nose nearly every day. But the deer tastes like an October morning in the place I call home. It’s tastes like where I belong.

The next time you’re seated at the dinner table with a venison steak in front of you, take a moment of reflection for meal, for the hunt, for the deer, for the place it came from. And when you take that first bite savor the flavor. Savor the sense of place resting on your plate. l

Old Fashioned Pie & Cake Contest

Saturday, October 25, 2014

SPONOSORED BY

Kitchen Essentials and ABOUT...the River Valley Magazine

Entries will be received at The Depot from 8:00 until 9:30 am and a shuttle will be available from Bates parking lot at those times. Judging will be 10 a.m. until Noon. “Aunt Bea” Grand Prize and 1st – 3rd Place Prizes will be awarded.

Slices of pie and cake will be sold for $2 each beginning at noon.

All proceeds benefit Main Street Russellville

For information, call (479) 967-1437 or visit: mainstreetrussellville.org Pie Categories:

□ Fruit

□ Cream

□ Holiday

Cake Categories:

□ Layer/Sheet

□ Cheesecake

□ Specialty

Recipe Title: ���������������������������������������������������������������������������� List the ingredients in order: �������������������������������������������������������������� �������������������������������������������������������������������������������������� �������������������������������������������������������������������������������������� �������������������������������������������������������������������������������������� �������������������������������������������������������������������������������������� �������������������������������������������������������������������������������������� �������������������������������������������������������������������������������������� Directions: (use back of form or separate sheet if needed.) �������������������������������������������������������������������������������������� �������������������������������������������������������������������������������������� �������������������������������������������������������������������������������������� �������������������������������������������������������������������������������������� �������������������������������������������������������������������������������������� • This form may be photocopied as needed. There is no limit to the number of entries submitted.

• TWO COPIES of the recipe are REQUIRED per entry. Names will be separated from entry form prior to judging by an independent panel of judges.

• Entries MUST be submitted in DISPOSABLE or NON-RETURNABLE DISH. Dishes will NOT be returned.

• Recipes in which the finished recipe contains raw eggs are NOT allowed.

• All recipes become the property of the Fall Festival Bakeoff Committee and may be published at their discretion.

• Prizes will be awarded to 1st, 2nd, and 3rd place winners. The “Aunt Bea” Award will be the top prize. Decisions of the judges are final.

• Entries eligible for judging will be received from 8:00 until 9:30 a.m. only.

Name:________________________________________________ Email: ������������������������������������������������ Address: ���������������������������������������������������������������������������������������������������� Home Phone:__________________________________________ Cell Phone: �������������������������������������������� October 2014 | ABOUT...the River Valley

45

On a Personal Note Protecting and Serving My Community Guest Written by Drew Latch, RPD Public Information Officer

The Russellville Police department is full of officers that have grown up in the River Valley, and are raising families in this community.

We, as a department, have as much at stake as the community does at keeping Russellville safe.

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I have lived in Russellville for twelve years. The small town feel with the midsize town amenities has made my decision to stay and raise a family here a better choice every day. I was born and raised in Little Rock, Arkansas. I graduated from Little Rock Catholic High School in 2002. I relocated to Russellville in the fall of 2002, enrolling in Arkansas Tech University. In December 2007 I graduated from Arkansas Tech University with a bachelor’s degree in emergency administration management. I grew to love Russellville while I was attending college, and welcomed the opportunity to stay and start a family here. I married my wife, Elizabeth, in 2007 and she wanted to make Russellville our home, too.

We welcomed our first child, Collins, in 2012. She is now two, and I am happy to know she is being raised in a safe and thriving community. It is a great feeling to know that one day I can let her play in the front yard without worrying (too much) about her safety.

Shortly after graduating from Arkansas Tech, I became a realtor with River Valley Realty. I enjoyed this career path for several years, and continue to keep my licenses active. Even though I was happy working in real estate my heart was pulling me somewhere else.

I had wanted to be a police officer for most of my life, and always had an interest in law enforcement.

After six months of begging my wife, I applied with the Russellville Police Department. I joined the department in 2009 as a patrol officer. I valued being a patrol officer. Like most officers at the department, the best feeling was going home at the end of the day knowing something you did was instrumental in making the community safer.

I loved the experience of being able to help people in need. My favorite part of being on patrol was talking to children, and helping them become more comfortable around police. I was, and still am, known as the worst ticket writer on the force. I always joke that instead of writing tickets I would talk to people and joke around with them. The department realized after two years that my job

ABOUT...the River Valley | October 2014

needed to be altered. The public information officer position opened in our department, and it was the perfect fit for me.

The public information officer is a job that puts you in direct contact with the public on a day-today basis. I have always enjoyed talking to people, and helping them understand that our department would not succeed without the support of our community. Early in the position, I realized the core of my job was to help bridge the gap between the community and police department. This department is full of officers that have grown up in the River Valley, and are raising families in this community.

We, as a department, have as much at stake as the community does at keeping Russellville safe. The hardest part of my job is being able to listen and read criticism of our department. I have matured in the fact that I can listen to the criticism and learn from it. I know that as a department there is always room for improvement.

I have spent the past several years building a youth academy that is held twice a year in the summer. The youth academy is great opportunity for our officers to build relationships on trust and friendships with the youth of our community. I also hold the annual Citizen’s Police Academy each year. The Citizens Police Academy reaches out to people in the community who are influential or highly involved in the community. The program allows the attendees to see behind the scenes of the police department. We want to continue to be a transparent department, and this program further pushes that agenda.

I am pleased to have been blessed with my family and career. I enjoy going to work every day, and love knowing I can influence somebody’s day in a good way. Knowing that one day my little girl will grow up in this community drives me even more to make this a safer community than what it already is. I read an article the other day that stated that Russellville was the eighth safest city in the state of Arkansas. The only thing that went through my head is “why are we not number one?”

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

ABOUT...the River Valley | Engagements

Save the Date!

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

~ October 4 ~

~ December 6 ~

Breanna Vestal and Logan Pruitt

Sarah Rose Wilbourn and Josh Jefferson

~ October 11 ~

~ December 13 ~

Amy Hindsman and Jason Able

~ October 18 ~

Allison Caldwell and Cody Nash Carly Ward and Garrett Robinson

~ October 25 ~

Carmen Flurry and Jonathan Halbert Morgan Whorton and James Roe

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

~ December 20 ~

Lauren Nelson and Justin Morden Bethany Wade and Shawn Sutton

~ January 3 ~

~ October 26 ~

Meagan Hamby and Steven Minniear

~ November 1 ~

Emma Finch and Trey James

~ November 8 ~

Kathryn Dicken and Alexander Lopez

Mandie Moore and Patrick Hudson

Lacie Oels and Kyle Bohannan

~ February 28 ~ ~ March 14 ~ ~ June 13 ~

Sarah Alpe and Eric Neihouse Katelyn Simmons and Dale W. Brown, II

Alisha Sears and Braden Carson

~ November 29 ~

~ June 27 ~

Tessa Brunetti and Austin Floyd

Photo by Benita's Photography

Lindsey Branham and Matt Williams

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

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(479) 968-3117 • www.joshuasfinejewelry.com • 310 West Main, Downtown Russellville October 2014 | ABOUT...the River Valley

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