ABOUT | September 2015

Big Dog on Campus

Reflecting the Character of the Arkansas River Valley September 2015

n

www.aboutrvmag.com

September 2015 8 Sam and Jerry

Sam Strasner, Arkansas Tech University’s director of university relations, created the idea of a modern Jerry the Bulldog and is now roommate/keeper of the actual white andbrown-splotched hunk-of-a dog.

14 Every Day Life

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Petit Jean Mountain

The legend of Petit Jean Mountain’s namesake covers the mountain in a thick layer of folklore.

Nothing wrong with folklore, but it’s a shame that it sometimes clouds the natural beauty of the home to Arkansas’s first state park.

24 Countertop Creations

30 The Hampton Foundation

38 Johnson County Peach Festival

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The 2015 festival took place on the weekend of July 30 - Aug 1. Events included musical performances, vendors, street dances, a greasedpig chase, and contests like frog jumping, peach eating and a terrapin derby.

44 The Lucky Buckeye

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ABOUT...the River Valley | September 2015

Develop

Your Passion for

SCIENCE At Russellville School District, we offer many opportunities for our students to discover their interests. With classes such as Principals of Biomedical Sciences, Digital Engineering, and Medical Detectives, students can explore jobs they are interested in before they graduate.

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September 2015 | ABOUT...the River Valley

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A PAGE FROM

The Editor’s Notebook

ABOUT

A Spicy Sacrifice

the River Valley

We live in what could loosely be described as a neighborhood.

Our home sits on a couple of acres, the smallest lot of seven, on a dead-end road. It’s rural and wild critters abound. Foxes cross through the yard and their larger canid cousins, the coyotes, sing to the stars on winter nights. Lizards, toads and squirrels are an every day sighting; even wild turkeys have been spotted once or twice.

And then we have the deer. We are covered up in whitetail deer.

I have always been a fan of deer. I love to hunt and eat deer, but I also enjoy just watching deer. They always seem to be doing something interesting and it’s an enjoyable way to pass time. Seeing a deer was an uncommon occurrence when I was growing up, and it always created a buzz. I remember finding deer tracks and buck rubs near my granny’s house on Bells Chapel Road and feeling as though I’d found signs of Sasquatch. I couldn’t wait to tell my friends at school, who promptly told me I was full of it. Deer were found only in the wildest of places and Bells Chapel did not qualify. But Dad was quick to back my claims when some of those friends came over for a visit, and so my integrity was preserved in the eyes of my elementary school buddies. Dad said the deer were there, likely in more number than I thought, but they were very wary. I would be lucky to see one on the hoof.

Dad was right. It was not until my fifteenth autumn that I saw a deer near Granny’s place. Before then, I saw a few on the road during our trips to visit my other grandparents in Newton County, and I think I saw a couple after five years of hunting in Newton County, but a deer sighting was always cause for excitement during my youth because of its novelty.

A deer sighting now makes me worry about the bell peppers in my garden. My local deer love bell peppers.

The deer around our house are a brazen bunch. They stand in the neighbor’s pasture, placidly chewing their cuds, watching me drape a smelly work shirt over a wooden post on the garden’s border. I hope the stink will keep them away from my produce tonight, they’re just waiting on sundown to fill their bellies, and I know in my heart that all efforts are for naught. The peppers will be gone by morning.

But I’m still in awe of the deer. My nine-year-old self could never have imagined deer as a nuisance, and my 44-year-old self feels the same. The whitetails carry a bit of the wild and a bit of that youthful exhilaration Johnny Sain, Editor into my middle years. I think that’s worth the johnny@aboutrvmag.com sacrifice of a few peppers.

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ABOUT...the River Valley | September 2015

Calendar of Events Aug 30-Sept 7 — Legacy week at Lake Dardanelle State Park. Join park staff as we share the history of Lake Dardanelle to preserve our past while strengthening our appreciation of the park for future generations. There will be programming offered all week to share park history and promote appreciation for our resources.

For more information contact 967-5516.

Sept 2-7 — Legacy Week at Petit jean State Park. In 1923 Petit Jean became the first state park in Arkansas thanks to the efforts of Dr. T.W. Hardison. In 1933, the Civilian Conservation Corps (CCC) laid the foundation for the park as we know it today. Join us to celebrate the founding and building of Petit Jean State Park and the legacy of Arkansas. For more information contact 501-727-5441.

Sept 4 — Downtown Art Walk in Russellville Downtown. For more information contact 967-1437.

Sept 12 — Equestrian Zone Poker Bike Tour. Registration is open on website www.equestrianzone.org. For more information contact 970-8351.

Sept 12 — 13th Annual Rods & Ribs Car Show. BBQ ribs by Rivertowne BBQ, cash awards, door prizes, 50/50 drawing, music, games and great food for all ages.

For more information contact 667-2949.

Sept 15-19 — Pope County Fair at the Pope County Fairgrounds. For more information contact 968-2530.

Sept 19 — Basic fishing workshop at Lake Dardanelle State Park. This one day beginner’s workshop will cover basic equipment, rigging, casting, and knot tying. No matter your age, learning to fish is a great way to enjoy nature.

Sept 26 — Great Arkansas Cleanup and National Public Lands Day at Lake Dardanelle State Park from 8-11 a.m. For more information contact 890-7479.

Sept 26 — Ozark Memories Day on the Dover High School campus. Parade starts at 10 a.m. with events lasting throughout the day. For more information contact 970-7806.

Sept 26 — Fourth Annual Frosted Pumpkin Market. Arts and craft market on a farm setting with vendors, a petting zoo, hayrides, music and food. For more information contact 293-3033.

Sept 23-26 — Petit Jean 18th Annual Fall Swap Meet & Open Car Show. Over 600 spaces available filled with cars, parts, antiques, arts & crafts, a little something for everyone. Open Car Show held next to the Museum building on Saturday 9 a.m.-3 p.m. For more information contact 501-727-5427.

Oct 16-18 — Phases of the Moon Music + Art Festival on Mulberry Mountain in Ozark, AR. This year’s headliners include: STS9 Axe the Cables, The Disco Biscuits, moe., Warren Haynes & The Ashes & Dust Band, Yonder Mountain

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String Band, Lunar Landing Conspiracy, Beats Antique and more. Phases of the Moon Music & Art Festival is a multi-day camping event that will feature four distinct components: feel good music, performance art, visual art and the Sanctuary plus an eclectic variety of activities and attractions. For more information go to phasesofthemoonfestival.com.

Oct. 17 — West Central River Valley Community Band, “Superheroes 2: The Sequel” at the Center for the Arts. All of the band members will be dressed as superheroes and they will be joined by members of COBRA, a cosplay organization from Central AR. The 4 PM show is for families with special needs children and adults. The 7 PM show is open to the general public. Audience is invited to dress in costume to join the festivities. For more information call 479-264-9107 or visit www.ac-me.org.

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

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479-498-2467 September 2015 | ABOUT...the River Valley

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B

ond between man and pet (animal

companion, if you like) grows out of

mutual observation, getting a feel for the other’s fluctuating What makes this bond yet distinct special is that it’s a two personality way street. Both man and trying to and pet are lifelong deduce from an observers and creators unintelligible of this joyful dynamic language what called friendship. on earth it is the Although one may fade companion wants. into the other’s shadow the relationship persists.

Sam Strasner, Arkansas

Tech University’s director of university relations, created the idea of a modern Jerry the Bulldog and is now roommate/keeper of the actual white and-brown-splotched hunk-of-a dog. He doesn’t mind being eclipsed by Arkansas Tech University’s (almost) fearless ambassador—plastic trash bags will send Jerry running.

Story by RYAN SMITH | Photos by LIZ CHRISMAN

The story of Jerry Charles Young I began with an idea of resurgence, and, like all effective symbols, became actualized in the form of a living, often snorting, being to which the idea was applied. This application of abstract to animate has been a success at both levels. The college took to the idea and ran with it, and Jerry certainly doesn’t mind three square meals a day and endless laud.

“There’d been talk for several decades about trying to have something in addition to Wonder Boys and Golden Suns, something that would lend itself to visual representation,” said Strasner. “But I always thought if we were going to do something like that, it was important for it to have a historical importance to Tech.

Any time you’re telling a story, unless you can tell it in a context, it doesn’t really have any meaning.”

Strasner found this context in the form of a short and quizzically violent paragraph on page 349 of Dr. Kenneth 10

ABOUT...the River Valley | September 2015

Walker’s “History of Arkansas Tech University,” which concerned the death of the original Jerry: “In November 1937, he [Jerry] disappeared and soon after was found dead in the hills behind the airport,” Walker writes. “His body was torn almost beyond recognition. He was surmised to have been killed by dogs or possibly by wild cats.”

Despite the incident’s disturbing account, Strasner was nonetheless intrigued this spectral animal had woven his way into the annals of Tech history. Further research uncovered, on a far less dour note, the

celebrated life of the Jerry the Bulldog of the 1930s. The college and its students’ affinity for the animal was apparent.

Through student newspaper articles from the Arka Tech, Strasner discovered the first Jerry belonged to W.O. Young, Tech’s business manager from 19171942. According to the articles, Jerry hung around important events and was adored by the students and faculty. When Young’s Jerry died, the Arka Tech headline read: “Campus loses mascot in passing of Jerry.”

Young’s son, Robert A. Young Sr., served in the same capacity as his father at Tech from 1941-1984, and his son, Robert A. Young Jr., was the president of the Arkansas Tech Foundation and still keeps close ties to Tech. The Young family’s Tech connection, spanning almost 100 years, has thrived and remains historically relevant. But the tradition of Jerry the Bulldog petered out and was forgotten by time.

“When you put it in the context of history, the world got busy after Jerry died,” Strasner said. “The country was trying to get out of The Depression, and then it was heading into World War II. The story of Jerry, as many stories are, was lost to history.”

After Strasner regenerated the idea, Tech’s Student Government Association voted unanimously to bring back Jerry as the university’s campus ambassador.

A September 2013 trip to Tulsa later and two-month-old Jerry was headed back to live with Strasner and his wife, Heather.

Strasner said he and Jerry both depend heavily on Heather as she maintains Jerry's social calendar and gets him to his appearances.

Strasner said Jerry quickly acclimated to his role as the sagging but always cheery face of Tech. As an employee of the university, Jerry works two or three half

but Strasner said when students pet and love on Jerry, it’s more than affection for a dog. He said it’s a way for them to express how they feel about Tech. Jerry’s pay for such monumental and, at times exhausting, tasks is considerably meager—room, board and food—but what he lacks in monetary

appropriate amount of diva in him. He is not lacking in self-confidence. I watch the way he interacts with people and the way he carries himself, so when I write as Jerry I try to let his unique balance of character traits shine through in a way that, if he was capable, would be what he’d say.”

"With the windows down and the wind flapping the folds of his jowls, you’ve probably never seen a more ecstatic creature."

days a week leading tours and appears at the majority of campus events. He’s a keen salesman, and Strasner said his strut and demeanor are favorites with prospective students, helping to indoctrinate them into Tech’s newly rebirthed tradition.

His apt cuteness and affable personality befitting his job title are his calling cards,

compensation is made up for with belly rubs and 12,000 students as his closest friends.

There’s no doubt, though, Jerry has a best friend. For Strasner, the feeling is mutual. He said they immediately hit it off, and their mindsets jibe so well that he writes a letter from Jerry’s perspective in each alumni magazine.

“This particular Jerry has a very distinct personality,” Strasner said. “He is very well adjusted to his role because he started at such a young age, but he also has the

And what profound thoughts would Jerry the Bulldog articulate if given the chance to speak? Strasner said he seldom says much, calling him a man of few words.

But he summed up his pal’s hypothetical words in the one-liner, “Really?” He said other things he’d say might not be fit for print, especially when Strasner tries to pull him away from events and endless photo shoots with students. Jerry’s content in the moment, and Sam doesn’t want Jerry’s contentment altered in the slightest. >>

September 2015 | ABOUT...the River Valley

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“We both have fairly similar physical dimensions.

We’re short and round, so we both understand the challenge that gravity poses."

Simply put, he’s a human without the stressful nonsense of future planning, balancing budgets and trips to the grocery store. Instead, Jerry focuses his efforts on life’s finer points, like afternoon fetch with his favorite slobber-logged tennis ball.

Strasner said when he tries, futilely, to get the ball back and during tug of war, Jerry 12

ABOUT...the River Valley | September 2015

exemplifies Tech’s fighting spirit.

When it’s time to wind down, Strasner and Jerry usually sit in front of an Animal Planet program, the ebullient bulldog captivated by the barking of another dog.

Then, once work and play are through, Strasner said naps top the list as Jerry’s favorite pastime. He’s good at it, too.

Although Strasner usually can’t fit naptime into his busy schedule, he said he and Jerry share a common stubborn streak that’s tacitly understood between the two. It’s easier to get Jerry and his keeper to do something if it was their idea.

The commonalities extend into bodily characteristics as well.

“We both have fairly similar physical dimensions,” Strasner said. “We’re short and round, so we both understand the challenge that gravity poses. There’s not going to be any high jumpers at our house.

Neither of us is going to set any world records in the vertical leap.”

They do have their differences, though.

Jerry is jealous of Strasner’s opposable thumbs and ability to drive. With the windows down and the wind flapping the folds of his jowls, you’ve probably never seen a more ecstatic creature. Likewise, Strasner envies Jerry’s work schedule, one which he said we should all have.

Even though Jerry has certain obligations as Tech’s representative, Strasner said during the year of planning it took to bring the idea to fruition and what still today remains important to him is that Jerry can just be a dog for the vast majority of his life, and the life of each Jerry that will follow.

“Just like any employee of Tech and anywhere else, it’s important to have that balance between work and the rest of life,” Strasner said. “One way we accomplished this was the spikey collar that he’s known for. He only wears it when he’s on the job. When he’s home, he has what we call the ‘just-a-dog’ collar. That’s critical for his happiness, health and quality of life.”

No less than Reveille at Texas A&M and Smokey at Tennessee, Tech’s Jerry is carefully managed. Strasner said he’s constantly getting a gauge on how he feels, and it’s his hope for Jerry’s relevancy to equate that of Reveille’s to Texas A&M. With a continued pattern of increasing support, Strasner said he believes Jerry the Bulldog has the potential to bear an importance on par with larger university’s mascots.

The idea of Jerry was infinitely more accepted by administrators than Strasner expected, and he said the student body has adopted Jerry—the bulldog along with the symbolic, and physical, weight he carries—as a member of the Tech family.

A good deal of observation on Strasner’s side keeps Jerry content, and Jerry watches Strasner in an attempt to do the same.

Both are characteristically fickle and willful, but the common goal to give Tech a living representation of the tenacity that epitomizes the university keep the two friends attuned to more than just their own happiness. l

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September 2015 | ABOUT...the River Valley

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ABOUT...the River Valley | Every Day Life

I’m off to college…

NO MOM, YOU CAN’T COME! Story by DENISE ROBINSON

I

’m convinced there is a fifth season in the year that has nothing to do with the weather. School season! Millions of children and their parents spent the last month and plenty of money buying just the right school clothes and supplies getting ready for another year of education. First time school parents walk their oldest child to kindergarten, snapping pictures every 60 seconds to make sure they remember every moment of their baby's first day of school. Parents from all over the world spent the first 10 minutes of their day posting first day of school photos to Facebook and commenting on photos posted by friends and family.

I asked my son if I could get some first day of school photos this year, and my innocent question was met with a resounding “NO!” That may have something to do with the fact he is a college sophomore and it would look more than a little odd to have his mommy following him down the sidewalk at the University of Arkansas snapping pictures. But hey, I tried!

Getting ready for the upcoming school year is a lot different for college age parents and their children. I guess I should say young adults. Instead of loading up and heading to the mall for jeans from the Buckle and a new pair of Nike skids, we head to Walmart to stock up on the essentials for the dorm room. Bedding, a mini fridge, a desk lamp and an alarm clock are the must-haves for every college student living the dorm life. Of course, there are the various decorative items the student must have to show his or her own personality in the space they will call home for the next nine months. There is also the paperwork, seemingly mountains of paperwork that must be filled out correctly and turned in on time. The FAFSA, registration forms, financial agreements, dorm assignments and library passes are just the beginning.

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ABOUT...the River Valley | September 2015

I can tell you from experience the amount of deadlines you have to be aware of can be daunting! But by the first day class is in session, the parent of a college student realizes that their child is no longer a child but a young adult and responsible for their own success or failure. Of course we are waiting in the wings for a cry for help, but essentially the student's future is now up to them and we spend their first day of college hoping and praying we taught them what they needed to know to succeed.

I know my own feelings about my son going to college, but I couldn’t help but wonder what it looked like from the student’s point of view. Do they worry as much as we do? Are they nervous?

What do they feel about beginning their adult lives?

Katie Hassell is a 2015 graduate of Dover High School and a freshman at Arkansas Tech University. I spoke with Katie recently about this big change in her life.

Q: So, are you ready for your first day as a college freshman?

A: I think so. I'm just a little nervous, but excited at the same time.

Q: What are you nervous about?

A: Mostly just keeping up with everything on my own. Finding my classes on campus and getting familiar with where everything is.

Q: Are you going to live on campus?

A: No, I’m staying at home. We live close enough to campus there was no reason for the extra expense of living in a dorm.

Q: What is your major, and why did you choose it?

A: Psychology, I really want to counsel young kids someday.

Q: Has your family been supportive?

I’m sure they are very proud of you.

A: They have been really supportive.

I’m the first person in our family to go to college, so everyone has offered to help with anything I need. My Grandmother offered to help buy any school supplies and my mom has been great helping me with all the paperwork and the registration process.

Continued on page 37...

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ABOUT...the River Valley | September 2015

The rugged path to Arkansas’s first state park The legend of Petit Jean Mountain’s namesake covers the mountain in a thick layer of folklore. Nothing wrong with folklore, but it’s a shame that it sometimes clouds the natural beauty of the home to Arkansas’s first state park.

Story by JOHNNY SAIN | Photos by LIZ CHRISMAN

September 2015 | ABOUT...the River Valley

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The legend of Petit Jean Mountain’s namesake covers the mountain in a thick layer of folklore. Nothing wrong with folklore, but it’s a shame that it sometimes clouds the natural beauty of the home to Arkansas’s first state park.

Petit Jean Mountain is part of the Ouachita Mountain range, separated from the Ozarks by both geological form and the Arkansas River. The mountain and surrounding land are characteristic of the Ouchitas as a

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ABOUT...the River Valley | September 2015

whole — steep, benchless hills covered in native shortleaf pine and hardwoods, and spreading valleys of rich bottomland soil.

But Petit Jean Mountain is home to its own spectacularly distinctive natural wonders.

Breathtaking vistas are tops on the list. The warm, brown Arkansas River shoulders past the mountain’s base directly below Stout’s Point with a view of the Ouachita Mountains and their folded rock ridges to the south. To the west sits trapezoid Mount Nebo, and north, across the river and in the hazy purple distance, the Ozark Plateau rises with White Oak Mountain standing as sentinel. But there are wonders of a more intimate type found in the heart of Petit Jean Mountain. There’s Rock House Cave full of ancient Native American rock art and the turtle rocks that makeup the path to Rock House. The centerpiece of the mountain is Cedar Falls with its misty silver cascade plunging seventy feet into a rocky pool.

Taken as a whole, Petit Jean Mountain is a magical place. It was this way long before and after a certain French teenager followed her love to the New World and fell to fever here on the mountain.

The magic of Petit Jean Mountain is obvious to any who looks for it. One of those people is park Interpreter B.T. Jones.

Jones has been employed at Petit Jean State Park for nearly a decade now. He comes from an education background, and

that combined with his fondness for nature makes him a natural fit his job. Jones’ soft-spoken personality belies an in-depth knowledge of Petit Jean State Park, both natural history and park history. Despite the professional qualifications, there was likely one shining attribute that probably guaranteed his employment at Petit Jean State Park. “I was here a lot,” said Jones.

His spare time was spent as a volunteer for the forest service, mainly for the Flatside Wilderness area in Perry County, but also helping keep trails and campsites clean in Petit Jean State Park. Jones stands in a long line of people that have fallen in love with Petit Jean. But one man stands as the catalyst for protecting Petit Jean Mountain, and his actions led to protection for many other beautiful natural areas here in the Natural State. His name was Dr. Thomas

William Hardison. B.T. Jones knows the story behind Dr. hardison and Arkansas’s first state park like he knows the trails winding though its hollows.

“Dr. Hardison moved to Adona, Arkansas in 1906 as company physician for the Fort Smith lumber Company,” said Jones. The lumber company owned the timber rights to large swaths of land on Petit Jean Mountain, and Hardison would spend his spare time exploring the rock formations and hollows. Hardison marveled at the beauty and was soon exploring ideas of how to protect it from the saw. The topography of the mountain helped his plans.

“Hardison was buddies with some of the board members,” said Jones. “They went into the Seven Hollows (an area on Petit Jean) to determine cost effectiveness of getting timber out of that area and decided it wasn’t very cost effective. They also discussed donating as a park, which was Hardison’s idea.” Ultimately, the land sat untouched, too rugged for logging yet no real plan to protect it.

The only parks in existence at that time were national parks. No one had heard of or

dreamt up the idea of a state park. But over the next decade the national parks made some big changes. “National parks were protected and watched over by the calvary units of the U.S. Army since right after the Civil War,” said Jones. “But around 1916, the army said they had other things to do.”

And so the National Park Service was born.

A man named Stephen Mather was named as director. “When Mather took that post, Hardison caught wind of it and knew this was a man he needed to see,” said Jones. >>

September 2015 | ABOUT...the River Valley

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Sometime around 1921, Hardison gathered maps and photographs, and headed to Washington D.C. to meet with Mather. Hardison and Mather were likeminded individuals, both geared toward conservation and preservation of natural places, and so they quickly formed a relationship. After gazing over photos and maps, Mather agreed that Petit Jean Mountain was a place worth protecting, but the acreage donated by Fort Smith Lumber— around a thousand acres — was too small to justify administrative costs for a national park. Mather had received requests from other people with smaller

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ABOUT...the River Valley | September 2015

tracts of land so he came up with a solution.

“Mather formed a National conference of State Parks and asked Hardison to join it,” said Jones. And Hardison did. The idea behind the formation of this conference was that National Parks planners would come and oversee the planning and construction of park facilities when park proponents had raised enough funds to support it. This was the seed that grew into the Arkansas State Parks service, and other state park services, we enjoy today.

A couple of years went by and Hardison gained a few political connections in Arkansas’s state legislature. Hardison’s

political friends brought a bill before the Arkansas General Assembly in 1923 requesting a state park on Petit Jean Mountain. “Of course the first words the legislators asked is ‘what’s a state park?’” said Jones. “ And then of course the politicians’ next question was ‘how much is this state park going to cost?’” The park proponents were ready for that question. It was not going to cost anything. The land would just be set aside until funds and plans came together to build and organize the park. The legislature voted unanimously to preserve the land for a future park, and Arkansas’s first state park was a reality.

Arkansans read about that first state park, nothing more than a pocket of natural area with no buildings or organization, and still, they drove a rugged dirt road to the top for camping and hiking. The land was preserved, but organization for the park would have to wait. Ten years later, Franklin D. Roosevelt is President and riding the promise of the New Deal designed to pull America out of the Great Depression.

Continued on page 36...

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September 2015 | ABOUT...the River Valley

21

22

ABOUT...the River Valley | September 2015

ABOUT...the River Valley | Valley Vittles

STOBY'S RESTAURANT | 405 West Parkway Drive, Russellville

Say Cheese

Story by JOHNNY SAIN | Photos by LIZ CHRISMAN

September weekends in the River Valley often flirt with the ideal of what a weekend should be. Cool mornings lead to bright sunny days. The temperature is just right for opening windows and letting that first breath of autumn filter through the house. Because despite glorious weather, in the house is where you want to be. It’s football season.

Sitting on the sofa with a refreshing September breeze caressing your summer-sunned skin as you watch large gentlemen run into each other with ferocity is one of fall’s most cherished traditions. There’s really only one way to push this experience into nirvana — delectable snack food.

Or maybe you do want to be outside? Maybe in the parking lot at a local college, grills warming up, the smell of hickory smoke in the air, but the main course won’t be ready for another half hour. There’s only one thing that can cover the gap between your growling gut and the wait for grilled meat — delectable snack food.

How about something slightly spicy with a creamy texture that pairs perfectly with a crunchy corn chip? How about some famous Stoby’s cheese dip from right here in Russellville, Arkansas? There’s not a snack out there that goes better with River Valley football Covering a crisp corn chip with a contrast of smooth dairy and subtle peppery warmth, Stoby’s cheese dip has been the perfect football snack since 1992. That’s a lot of kickoffs and touchdowns, and a whole lot of satisfied snackers as well. l September 2015 | ABOUT...the River Valley

23

ABOUT...the River Valley | Countertop Creations

SWEET AND SPICY CHIPOTLE CHICKEN WINGS 1 (15-oz) can tomato sauce 2 T butter 1/2 c honey 1/4 c chipotle-flavored hot sauce 1 T grated lime rind (about 3 limes) 3 T fresh lime juice 1/4 tsp ground red pepper 4 to 5 lb chicken wings 1 T salt 1 tsp pepper 1 c all-purpose flour Peanut or vegetable oil

Football Time = Tailgating Time Story by LYDIA ZIMMERMAN, Food Editor

A

ccording to Wikipedia, a tailgating party is a social event held on and around the open tailgate of a vehicle.

I did not know what tailgating was in relation to football until a few years ago. I graduated from a high school that, at the time, did not have a football program.

My family and I never watched football on television or attended a football game. We were basketball people. I never even attended a football game until my daughter started junior high school band and marched at half time.

After I married, my husband watched Monday Night Football or the Razorbacks when their game was televised. I did not watch it with him because I had no idea what was happening and generally had other things to do.

This changed a few years ago when I heard talk of a talented, passionate, morally grounded college football player, a leader and an outspoken Christian. If you guessed Tim Tebow you are correct. I remember my husband sitting down to watch a Gators game just to see this young man play, and they were showing pregame activity in the parking lot outside the stadium. There were people everywhere grilling, eating, and visiting. That was my introduction to tailgating and Tim Tebow, whom I jokingly refer to as my future son-in-law. And yes, if Tim is playing and the game is televised I watch if I can.

So to get the tailgating, I mean football, season started, I have compiled some yummy recipes you can fix at home and eat or finish preparing when you get there. Or you can just sit in front of the big screen and eat while psyching yourself up for the game.

As always, enjoy!

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ABOUT...the River Valley | September 2015

Heat tomato sauce and butter in a small saucepan over medium heat, stirring until butter melts. Stir in honey and next 4 ingredients, and bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.

Cut off wingtips, and discard. Cut wings in half at joint, if desired.

Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.

Pour oil to a depth of 1 1/2 in into a large, deep skillet or Dutch oven; heat oil to 375°.

Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)

Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.

Recipe courtesy of southernliving.com

thick. You can now put down the whisk, and enjoy the fruits of your labor!

Remove the brats from the grill along with the beer-soaked onions and peppers.

Place the veggies on a bun to make a bed for the brat. Once your brat is in place, smother with cheese sauce, and serve alongside a cold beer, of course!

Recipe courtesy of saturdaydownsouth. com

TAILGATE BEER BRATS 1 c Milk 2 T Butter 1 T Flour 1 T Worcestershire Sauce 2 tsp Whole Grain mustard 1 tsp Salt 1 tsp Pepper several dashes of Hot sauce 3 c Sharp Cheddar Cheese, grated Brats 1 Onion – wedged 1 Green pepper – cleaned and sliced Porter Beer 1 tsp Raw Agave Nectar Nutmeg – freshly grated These brats are so simple. Here’s how to do them: In a shallow reusable aluminum container, place brats, wedged onions, and cut green peppers. Fill the pan with enough beer to cover the meat and veggies, and salt generously. Cover the pan, place in the fridge, and let sit overnight.

At your tailgate, fire up the grill and begin by making the cheese sauce for your brats (this recipe should cover about 6 – 10 brats). In a saucepan, over medium heat, melt butter. Then, add flour and whisk constantly. Continue whisking and Worcestershire sauce, whole grain mustard, salt, pepper, and a few dashes of hot sauce. Incorporate, and keep the whisk going while slowly adding 1 cup of milk. Let the

milk mixture get back to a warmer temperature, and then add grated sharp cheddar cheese one cup at a time. …and keep on whisking!!

Get some help from a fellow-tailgater at this time and have them place the brats on the grill over medium heat.

Then, drain the excess beer from the veggies and generously salt and pepper them. Place the entire aluminum pan with the onion and peppers on the grill.

Stir occasionally and allow them to sauté. Meanwhile, reduce the heat on the cheese sauce to low, and continue whisking until all of the cheese is melted, and the sauce becomes very

GRILLED TOMATO SALAD 1 T extra virgin olive oil 1 T fresh lemon juice 2 cloves of garlic minced 3 dashes of Worchestshire sauce 1 c chopped fresh basil Salt and pepper to taste 5 large vine ripened tomatoes - quartered loaf of crusty bread torn in 5 pieces Prepare the grill Whisk in a medium bowl - oil, lemon juice, garlic and Worcestershire sauce, add basil and let set.

Combine salt and pepper with the quartered tomatoes. When grill is hot shear the tomatoes, turning frequently until brown on all sides.

Toss sheared tomatoes in the basil mixture. Season with salt and pepper.

Divide salad among 5 salad plates. Serve with the crusty bread for dipping.

Recipe Courtesy of tailgating.com/ Coleman Nascar Team Challenge >>

September 2015 | ABOUT...the River Valley

25

LOADED POTATO RINGS 4 c Instant mashed potatoes 4 1/4 c boiling water 8 oz grated cheddar cheese 8 slices cooked bacon (crumbled) 2 c flour 3 eggs Mix the potato buds with the boiling water.

Stir well. Mix in the cheese and bacon.

Spread the mixture 1/2 in thick on to a baking sheet lined with parchment paper.

Put it in the refrigerator for 3-4 hours until firm.

Using one large and one small cookie cutter or other round cutter, cut the potato mixture into donut shapes.

Mix the flour into two separate bowls and season. Crack the eggs into a bowl and whisk.

Dredge the potato rounds in the first bowl of flour, shake off the excess flour and dip into the egg mix, then coat in the other flour bowl. Fry at 350°F for about 2 minutes until nicely browned.

Repeat with all the potato rounds until finished. Allow to dry briefly on paper towel, then serve immediately. They may be hot, so be careful!

Serve with Yogurt Ranch Dip (recipe below) 1/2 c Greek plain yogurt 1/2 c mayonnaise 1 clove garlic (grated) 1 lemon (juiced) 1 splash Worcestershire sauce 1 tsp dried oregano 1 tsp smoked paprika Mix all ingredients and serve!

Recipe courtesy of tablespoon.com

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ABOUT...the River Valley | September 2015

BACON CHEESEBURGER BOMBS 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits 1 lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs 1 block (8 oz) Cheddar cheese, cut into 16 cubes 16 slices bacon Long toothpicks or skewers Canola oil for frying Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.

In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.

For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.”

In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to

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5 minutes or until dough is golden brown on all sides. Place on paper towels to cool.

Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.

For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Recipe courtesy of tablespoon.com BIG IRV FAVRE’S RED BEANS AND RICE 1 lb dry red kidney beans or dry red beans (about 2-1/2 c) 2 T butter 1 medium onion, chopped 1 -2 cloves garlic, minced 1 T all-purpose flour 1 lb cooked smoked sausage, andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices 1 meaty smoked ham shank or pork hock 1 tsp ground black pepper 1/2 tsp salt 5 c hot cooked white or brown rice Rinse beans. In a 4- to 6-quart Dutch oven, combine beans and 8 c water. Cover and let soak in a cool place for 8 hours or overnight. (Or, bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.) Drain and rinse beans. Set aside.

In the same Dutch oven, melt butter over medium heat. Add onion and garlic.

Cook and stir until onion is tender but not brown. Sprinkle flour over onion mixture; stir to combine. Carefully stir in drained beans, sausage, ham shank, black pepper and 6 c fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until beans are tender, stirring occasionally.

Remove ham shank. When cool enough to handle, cut meat off bone; coarsely chop meat. Discard bone. Return chopped meat to Dutch oven. Return to boiling; reduce heat. Simmer, uncovered, about 20 minutes more or until heated through and a thick gravy forms, stirring occasionally. Season with salt. Serve the bean mixture over hot cooked rice. Makes 10 (1/2-c rice and 3/4c beans) serving.

Make Ahead Tip: Advance tailgating preparation: Prepare red bean recipe as directed; store in a covered container in the refrigerator for up to 24 hours. To reheat, transfer beans to Dutch oven. Cook over medium-low heat, stirring frequently, until heated through.

Recipe Courtesy of midwestliving.com HAM-STUFFED BISCUITS WITH MUSTARD BUTTER 1 (1/4-oz) envelope active dry yeast 1/2 c warm water (100° to 110°) 2 c buttermilk 5 1/2 c all-purpose flour 1 1/2 T baking powder 1 1/2 tsp salt 1/2 tsp baking soda 1/4 c sugar 3/4 c shortening 2 lb thinly sliced cooked ham *Mustard Butter (see recipe below)

Combine yeast and 1/2 cup warm water in a 4-cup liquid measuring cup, and let mixture stand 5 minutes. Stir in buttermilk.

Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.

Turn dough out onto a well-floured surface, and knead 4 to 5 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 1 hour.

Bake at 425° for 10 to 12 minutes or until golden. Split each biscuit, and spread evenly with Mustard Butter. Stuff biscuits with ham.

Mustard Butter 1 c butter, softened 2 T minced sweet onion 2 T spicy brown mustard Stir together all ingredients until blended.

Recipe courtesy of Oxmoor House/ myrecipes.com

Entertaining has never been so easy.

SAUSAGE, BEAN AND SPINACH DIP 1 sweet onion, diced 1 red bell pepper, diced 1 (1-lb.) package hot ground pork sausage 2 garlic cloves, minced 1 tsp chopped fresh thyme 1/2 c dry white wine 1 (8-oz.) package cream cheese, softened 1 (6-oz.) package fresh baby spinach, coarsely chopped 1/4 tsp salt 1 (15-oz.) can pinto beans, drained and rinsed 1/2 c (2 oz.) shredded Parmesan cheese Serve with: Corn chip scoops, red bell pepper strips, pretzel rods Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted.

Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.

Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.

Recipe courtesy of myrecipes.com >>

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September 2015 | ABOUT...the River Valley

27

SOUTHERN CHEESE STRAWS 1 lb block of extra sharp cheddar cheese 1/2 c (1 stick) of unsalted butter, softened to room temperature 2 c all purpose flour, divided 1 tsp salt Dash black pepper 1/4 tsp of cayenne pepper Dash of garlic powder Preheat the oven to 325 degrees F. Shred the cheese in the food processor, remove it to a separate bowl while you change the blade to the steel blade. Return the cheese to the food processor, add the butter, 1 c of the flour, salt, pepper, cayenne and garlic powder and process, adding additional flour 1/4 c at a time as needed, until dough begins to gather around the blade. You want slightly stiff dough, but that is pliable enough to pipe through the cookie press.

Using the star tip of your cookie press, place a portion of the dough in the press and pipe out strips all the way across the length of a piece of parchment paper on an

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ABOUT...the River Valley | September 2015

ungreased cookie sheet.

Bake at 325 degrees F for about 20 to 25 minutes, or until golden brown and crisp.

Cut the strips into smaller pieces about 3" long and using a flat spatula, transfer to a cooling rack to fully cool. Store in a tightly covered container.

Variation: Instead of using a press, roll dough out to a thickness of about 1/4-inch.

Use a pizza cutter to cut dough into narrow strips, roughly 6 inches in length. Line a baking sheet with parchment paper and bake at 325 degrees F for about 20 to 25 minutes.

Recipe courtesy of deepsouthdish.com APPLE PIE CUPCAKES Apple Spice Cake Mix 5 - 6 apples peeled and chopped ¾ cup sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt 2 tablespoons butter Combine all ingredients in a bowl and saute the mixture to soften the apples.

Once the apples are less firm, place them in a Tupperware to cool overnight.

Make the Spice Cupcakes according to the directions on the box.

Once the cupcakes are cooled, hollow them out and spoon the apple pie filling in the center.

Place the top of the cupcake back on top and frost with a buttercream icing and drizzle with caramel topping.

Recipe courtesy of thenymelrosefamily.com HOG HUGGED SWEET POTATO WEDGES WITH HONEY-SCALLION SAUCE 2 medium sweet potatoes, sliced lengthwise into wedges {about 16} 8 slices of bacon {preferably center cut}, cut in half 3 T butter, melted 1 to 1 1/2 T honey 2 scallions, chopped {white & green parts} salt & pepper to taste Preheat oven to 400 degrees. Line a sheet pan with parchment paper or foil. Set aside.

Wrap each sweet potato wedge in bacon.

Secure with a toothpick if needed. Bake for 25-30 minutes or until potatoes are tender and bacon is cooked and crisp.

Meanwhile, mix melted butter, honey, scallions, salt, and pepper in a small bowl and whisk together to combine.

Place potato wedges on a serving platter and serve with dipping sauce.

Courtesy thekitchenprepblog.com/ adapted from Food Network magazine PIGGY CHEESE DIP 1 lb. Bacon 1 lb. Sausage (hot sausage) 2 lbs. Velveeta Cheese Habanero Tabasco sauce to taste Few sprinkles of steak seasoning 2 bags of Tostito's Gold tortilla chips Cook bacon and set aside. Then cook sausage and add a sprinkle of the seasoning and a few drops of the Tabasco sauce. Cut the cheese into little cubes and put it all into a Crock-pot. Stir about every 7-10 minutes.

After it is all melted add a little more steak seasoning and Tabasco sauce and stir it all

in. Drink lots of your favorite cold beverage in this time because this is an appetizer and there will be nothing to sponge up the beer in your stomach. But make sure to not drink it all because this stuff is HOT. Recipe courtesy of tailgating.com THE BULLDAWG 8 all beef hotdogs 8 hotdog buns 1 sweet onion, diced 1 1/2 c shredded cheese For the Bulldawg sauce 1.25 lb ground chuck 1/2 c onion, finely chopped 1/4 c jalapeno, finely chopped, seeds removed 1/4 c white vinegar 1/4 c ketchup 1/2 c water 1 T sugar 1/2 T chili powder 2 tsp kosher salt 1 tsp celery salt 1 tsp black pepper 1 tsp chipotle hot sauce

Preheat a wide pan over medium high heat. It's important to use the wide pan so the meat is not crowded when you brown it.

Brown the ground beef, breaking it up into fine pieces with a spatula while it cooks (about 10 minutes). Remove and drain.

In the same pan, saute the onion and pepper until the onion is softened and translucent (about 5 minutes).

Return the cooked beef to the pan with the onion mix. Stir in the remaining ingredients. Bring to a simmer and cook for 30 minutes or until sauce is reduced and thickened.

Preheat your grill over medium heat and grill the hot dogs for 5 minutes, rotating frequently.

Serve hot dogs topped with cheese, then chili, and onion.

If you like "saucier" chili, just increase the water to 3/4 cup. But don't keep asking me for napkins (ha ha)!

Make ahead and then just warm up on the grill.

Recipe courtesy of nibblemethis.com l

The

IDENTITYof the

415 N College Ave | Clarksville, Arkansas

Walton Arts & Ideas Series W hat makes the South Southern? From

SEPT 16 | DR. ANGIE MAXWELL

_______

____________________

Walton Arts & Ideas Series is made possible through an endowment by the Walton Family Support Foundation.

Nov. 12 Sleepy LaBeef

Go to www.ozarks.edu for more information on these and other events throughout the year.

2015–2016

its tumultuous Civil Rights history; to its notable and colorful brand of politics, food, art, music, and literature; to today’s conflicts over the Confederate flag, the South has distinguished itself as a compelling, influential and unique region. In the 2015-16 edition of the Walton Arts & Ideas Series, University of the Ozarks explores this region’s intriguing blend of history, literature, music and pop culture with several engaging and enlightening events. There is no charge for general admission.

We invite you to join us this year on the University of the Ozarks campus for this exciting lineup of culturally enriching events.

SOUTH

Oct. 12-13 Aj Smith & Marjorie Williams-Smith

Assoc. Professor of Southern Studies, University of Arkansas

Feb. 17 Lightin’ Wells

OCT 6 | LECIA BROOKS

Outreach Director for Southern Poverty Law Center

OCT 12-13 | AJ SMITH & MARJORIE WILLIAMS-SMITH Artists

NOV 12 | SLEEPY LaBEEF “Rockabilly” Musician

DEC 2 | MATT McCLURE

Mar. 3 Rick Bragg

Executive Chef of The Hive at 21c Museum Hotel

FEB 17 | LIGHTNIN’ WELLS Acoustic Folk Blues Musician

MAR 3 | RICK BRAGG Author

APR 7 | PETER GURALNICK Author

Apr. 7 Peter Guralnick September 2015 | ABOUT...the River Valley

29

The Hampton Foundation A helping hand for parents in need

Story by DENISE ROBINSON | Photos by LIZ CHRISMAN

A

ccording to the World Health Organization, there are approximately 450,000 premature babies born in the United States every year and approximately 15 billion born worldwide.

That’s one in every nine babies born to U.S. families expecting to have a full-term healthy bouncing bundle of joy.

Premature birth is the leading cause of death in children under age 5, and those that survive can suffer a variety of ailments ranging from anemia, jaundice, infections, respiratory problems from underdeveloped lungs, intestinal issues, heart problems, and sleep apnea just to name a few. Other problems like learning disabilities can be permanent.

There are approximately 13,500 children diagnosed with cancer in the U.S. every year, with 35,000 children in the nation being treated for cancer at this very moment.

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ABOUT...the River Valley | September 2015

There is no way to predict a premature birth or development of terminal illness like cancer, but when this happens parents are faced with worry over their children’s health along with the stress of caring for other children and paying the bills. Regular day to day responsibilities can become almost impossible in this scenario. This is where The Hampton Foundation comes in.

Early November 2009, Angela and Seth Thornsberry found themselves at UAMS in Little Rock after Angie had gone into labor early that morning. Just the night before, Angie had painted her belly like a jack-o-lantern and handed candy out to the neighborhood children for Halloween.

Everything seemed fine although she was a bit tired. Upon waking, Angie realized she was in labor with the due date still two months away. Seth rushed her to the emergency room and she was transferred

Hampton Thornsberry

to UAMS, but they were unable to stop her labor. Seth and Angie had a beautiful baby boy they named Hampton the very next day. Since Hampton was born so early, he stayed in the NICU (neonatal intensive care unit) after Angie was released. The following is Seth’s story about the events leading to the birth of his son Hampton, and the inspiration behind the forming of the Hampton Foundation: “On November 1, 2009 I woke up to go deer hunting. I decided to hunt in the deer stand in the woods directly behind my house due to the fact my wife was 7 months pregnant and not feeling well. I’d been in the woods for about 20 minutes and could still see my house from where I was sitting. I heard the door to the house open and turned around to see my wife standing outside with tears in her eyes. I knew something was wrong. I climbed down and returned to the house to find her water had

“I feel

Lord spoke to me...

the

...how can I not listen?”

broken. We immediately got in the car and went to St. Mary’s Hospital and found out she was having complications. The doctors decided to hospitalize her at UAMS in Little Rock, located about an hour away from our home in Russellville, for a couple of weeks so the baby could grow. My mother-in-law called on November 2 to let me know my son was coming. Hampton was two months premature so naturally he had to stay at the hospital for a few days short of two months.

During Hampton’s stay at UAMS, my wife and I were driving back and forth to Little Rock daily, sometimes in separate vehicles, sometimes together. Most days we would stop and eat at ChickFil-A, just as a treat, since Russellville didn’t have one at that time. Due to the significant gas prices and the real estate market being slow, money was tight. On a Tuesday morning at a sales meeting, one of the agents at my office shared the story of a family in need whose little boy [Asa Rubio] was terminally ill and staying at St. Jude’s Hospital in Memphis. The family was struggling to travel to and from the hospital to be with their little boy. It hit me that I had the means to travel back and forth to see a healthy baby, and I couldn’t imagine what it felt like to not be able to travel to see your terminally ill child. I decided to donate as much money as I was able to give to help this family travel to be with their son.

I told my wife that I had written a check for this family when I got home that evening. My decision to donate money, which was a significant amount to me,

Kasey Champ - his family were recipients of The Hampton Foundation's assistance.

to this family, compounded the issue of money being tight in our own. Initially my wife didn’t understand how I could give money to another family when things were tight, and I didn’t understand how I couldn’t do it. I had the ability to travel to see Hampton for the two months that he was hospitalized, and I wanted this family to be able to do the same for their son, who, sadly, is no longer with us.

Shortly thereafter the idea came to me that I had to find a way to help others in situations similar to theirs. I began to search for resources available to help families with children who were ill, and I discovered none were available. I decided that I had to do something to help families in these situations.

I have to believe that Hampton being born at the same time this little boy was dying was for a purpose. I continue to have the reoccurring thought of not being able to travel to see a terminally ill child because of something such as money. My goal is that

no one has to miss time any time away from their child with a terminal illness."

Seth and Angie made many trips from Russellville to Little Rock during little Hampton’s stay, incurring additional costs in the monthly budget for fuel, food and other necessities. Of course it was money well spent, but what happens when a family doesn’t have spare resources? When Seth was told the story of terminally ill child Asa Rubio, and learned his family didn’t have the funds needed to travel to see him while he was being treated for cancer, he knew he had to do something to help. He made the decision to donate to the family to help them cover expenses. And out of that one small act of kindness the idea for The Hampton Foundation was born. >> September 2015 | ABOUT...the River Valley

31

CHANGE I S O N T H E W AY And we’re not talking about the weather!

Kirt Mosley is bringing his 33 years of experience in Interior Design to Retail!

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ABOUT...the River Valley | September 2015

Asa Rubio was diagnosed with liver cancer on July 25, 2009, at age 10. His parents wanted to get the best possible treatment for Asa and took him to St. Jude’s Medical Research Hospital in Memphis, TN. Asa’s extended family surrounded his parents and siblings with all the love and support only a family can, but the added expense of traveling between Russellville and Memphis to take care of Asa and caring for their other children were piling up and there was not enough money coming in due to missed work.

The family depended heavily on their community, friends and neighbors to help meet their needs. Sadly, Asa lost his battle with cancer in 2010, but will always be remembered not only for his beautiful brown eyes and winning smile, but also as the inspiration for the forming of the Hampton Foundation.

Established as a 5013c non-profit in 2013, the members of The Hampton Foundation set out with one goal in mind — to help take some pressure off parents with severely ill children by assisting with funds to cover some costs incurred by travel to care for their little ones.

The Hampton Foundation assists by providing food and fuel cards to families who otherwise may not be able to afford the additional expense of traveling from their home to the hospital every day to be with their sick child.

Angie and Seth Thornsberry serve on the board of directors along with Mr. David Lopez, Ms. Jody Reel, and Mr. Dan Solley. The board members work tirelessly with volunteers throughout

the year to raise funds by organizing bake sales and 5k runs. Recently, they were able to raise over $1,000 by participating in the 64 Galore yard sale weekend. These events combined with the loving donations from individuals and local businesses like Harp’s, Hardee’s, Regions bank, Shoptaw, Laban & Company, River Valley Realty, River Valley Music Center, Firestone and Cornwell Funeral Home provide many families with the extra push they need to get through another day.

After speaking with Angie and Seth today, I find myself inspired and warmed by their generosity. Seth told me “Who am I, if I can walk up a flight of stairs, to leave someone in a wheelchair at the bottom?” “I feel the Lord spoke to me when our family was going through a hard time and told me there was a way to help others. How can I not listen?” Angie says the hardest days are the days when there is not enough funds to fill all the requests. On these days, her solution is to put the problem in God’s hands; she knows he will find a way.

Life sometimes throws us a curveball we were not expecting. When the challenges we face concern our children and their wellbeing, life seems to get much harder in an instant. I commend these wonderful people and their willingness to help others when their need is so great.

To make a donation of funds or volunteer your time, please visit the Hampton Foundation website at www. hamptonfoundation.com and click on the appropriate links. l

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33

ABOUT...the River Valley | Community and Events

Dr. Rollans retires from ATU after 35 Years

Dr. Mary Ann Rollans retired from Arkansas Tech University on June 30 of this year. She leaves ATU after 35 years, numerous accomplishments and accolades, and a lifetime dedicated to education.

Dr. Rollans is a 1968 graduate of ATU with a B.A. in English education. She completed her M.S.E. at the University of Central Arkansas in 1974 and her Ed. D. in adult education in 1986.

She joined the staff at ATU in 1980 as affirmative actions coordinator. In 1995 Dr. Rollans took positions as director of special projects for academic affairs, affirmative action officer and assistant professor in the secondary education department. Just two years later she became dean of the College of Professional

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ABOUT...the River Valley | September 2015

Studies and Community Outreach as well as professor of secondary education.

Dr. Rollans was sought out for her consultation as well. She was the envoy to the Republic of China as a guest of the Chinese government for increasing educational collaborative projects. Dr. Rollans made three trips to China in four years, traveling to provinces throughout Beijing, Shanghai and the surrounding areas.

She also served as an advisor for Lavity Stout Community College, British Virgin Islands, on the development of agreements for transfer students entering the emergency management program at ATU. While at ATU, Dr. Rollans helped with curriculum development for degree programs including: B.S. emergency administration and management, M.S. in emergency management and homeland security, bachelor of professional studies, associated degree online program, associate of science early childhood education, associate of applied science industrial plant maintenance and industrial electrical technology with certificates of proficiency.

Dr. Rollans was also responsible for procuring over $5.5 million of funding for Arkansas Tech University. One grant from the U.S. Department of Education established the dedicated instructional computer labs on the ATU campus from 1980 to1985.

Dr. Rollans thoughts on retirement were bittersweet: “As I reflect on my 35 years at Tech upon approaching retirement, the memories I will cherish are filled with the hundreds of colleagues whose friendships

have meant so much to me and the thousands of students I have advised and taught.

Seeing the students cross the stage at commencement always gave me such a strong sense of fulfillment. I value all the people who have supported and mentored me throughout my life and one of my primary concerns was to “pay it forward” in hopes of providing support and encouragement to my students. In like fashion, I was dedicated to helping my staff and faculty reach their potential and facilitated my promotional opportunities when possible. On a personal note, my greatest sense of fulfillment is knowing that all three of my children are in responsible and successful careers.”

FIRST EXHIBIT OF 2015-16 OPEN AT NORMAN HALL ART GALLERY “People, Places and Things,” an exhibit featuring the works of Dennis McCann and Jason McCann, is available for viewing at the Arkansas Tech University Norman Hall Art Gallery through Sept. 18.

The exhibit opened on Monday, Aug. 17.

There will be a reception and gallery talk at 2:30 p.m. on Wednesday, Sept. 2.

The artists — Dennis, and his son, Jason — are natives of Arkansas.

Dennis’ artwork has been accepted in more than 160 regional and national juried exhibitions, in which he has won more than 40 awards. He is a captain with the Little Rock Fire Department, where he serves in the community outreach and public education program.

Jason has displayed his art in exhibitions

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around the southeastern United States for two decades. He teaches art at Little Rock Central High School.

The Norman Hall Art Gallery is open weekdays from 8 a.m.-5 p.m. It is located on the Arkansas Tech campus in Russellville at 203 West Q Street. Admission is free.

ARKANSAS TECH SEEKS TO ADD TWO NEW DEGREE PROGRAMS

Arkansas Tech University will develop two new undergraduate degree programs following action by the Arkansas Tech Board of Trustees on Thursday.

Trustees approved letters of intent that will be forwarded to the Arkansas Higher Education Coordinating Board (AHECB) announcing the university’s plans to create a Bachelor of Arts degree in game and interactive media design and a Bachelor of Science degree in environmental science.

Dr. AJ Anglin, interim vice president for academic affairs, wrote in a memorandum presented to the board that the game and interactive media design degree

will “enable students to work in various entertainment fields, utilizing skills in animation, programming and web design.”

In regard to the environmental science degree, Anglin wrote that it “will include courses in animal and plant taxonomy, geographic information systems and environmental assessment.” The memorandum states that the degree will prepare graduates for careers in both government and private industry.

The next step in the process will be for the Arkansas Tech Department of Art and the Arkansas Tech Department of Biological Sciences to continue program proposal preparations.

Once complete, the program proposals would require approval by faculty governance, trustees and the AHECB before the degree tracks are made available to students.

RUSSELLVILLE KIWANIS CLUB RAISES $100,100

The Russellville Kiwanis Club raised $100,100 to go toward a joint project between UNICEF and Kiwanis International called the Eliminate Project, working toward the eradication of maternal/neonatal tetanus. The money will be used to provide

vaccines for isolated and impoverished areas around the world. The amount raised ensures that 55,000 babies will be vaccinated. The Russellville club also has the distinction of being the first club in the region to reach $100,000 in donations.

2015 also marks Kiwanis International’s 100th anniversary as well as the Russellville chapter growing to 100 members.

RVAC SEPTEMBER GALLERY EXHIBIT: SANDRA SELL

A native of New Hampshire, Sandra Sell grew up with a passion for visually emulating nature and constructing objects. Upon completing a Military career she relocated to Arkansas, where she pursued and achieved a Master of Arts at The University of Arkansas Little Rock. With experience in Drawing, Painting and Sculpture, she strives to convey the observations of her emotional responses to life.

River Valley Arts Center is open to the public from 10 a.m. to 5 p.m. Monday through Thursday, and 10 a.m. to 4p.m. on Friday. To schedule a group or private tour please call 968-2452. l

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ABOUT...the River Valley | September 2015

BT Jones, Petit Jean State Park Interpreter

...continued from page 20 The jobs portion of the New Deal was the Civilian Conservation Corp, and the creation of the CCC caught the attention of Petit Jean State Park’s founder.

“Dr. Hardison is reading the Arkansas Gazette, and he reads about this Civilian Conservation Corp,” said Jones. And the wheels turned. “They can move up here on this mountain and build a park with the assistance of the National Parks Service which was promised through the National Conference of State Parks.”

A veteran company named V1781 was assigned to build the park atop Petit jean Mountain. Most were veterans of World War I. The CCC camped on Petit Jean Mountain from 1933 to 1938 and built roads, buildings, bridges and trails designed by National Parks planners. The remnants of a CCC camp house chimney still stands right across the road from the old water tower. CCC workers and their efforts are memorialized in a bronze statue near the chimney.

There were originally eight cabins built on Petit Jean Mountain. But the masterpiece of the CCC’s work on the mountain was Mather Lodge, named in honor of the first National Parks director, Stephen Mather. The architectural design of structures and buildings on Petit Jean is the same as those found on National Parks across the nation. “That type of architecture is called National Park Service rustic,” said Jones. “It’s got a colloquial nickname — parkitecture. the old lodge [Mather Lodge] is authentic parkitecture” The look is definitely woodsy, but not rough. The edges are softened and that is part of the mission behind all parks, both

state and national. It’s sanitized wilderness designed to make the park accessible to as many people as possible. “That’s the goal,” said Jones. “To have accessible areas for people who need them and also to keep as much area as natural and rugged as possible.” It’s a tough balance to hold.

But boundaries to the wild are almost a necessity, especially today. “Young people are probably over protected today, and probably for good reason. They spend too much time indoors and too much time with electronics to experience the outdoors here without being overwhelmed by it physically.” But even in a technology crazed era, the park attracts visitors by the hundreds of thousands. Today, Petit Jean State Park has an estimated half million visitors annually. “I think it grows every year,” said Jones.

Jones speaks about the history of Petit Jean Mountain with an intimate knowledge, telling the listener that park interpreter is more than just a job to him. “I love parks,” said Jones. “Anybody that works here loves parks, and it’s a labor of love. We’re wilderness first responders, first aid, search and rescue. That’s part of it. Some parts aren’t pleasant. But what makes Petit Jean a beautiful place is also what makes it a dangerous place.”

Indeed, the mountain’s allure is tied directly to its rugged and sometimes treacherous topography. The jagged, rocky outcroppings and overhangs shaped through years of elemental caress stir a song in the spirit while also representing mortal peril. No doubt this exquisite contradiction captured the heart of Dr. Hardison as it still captures the hearts of park visitors today. l

...cont. from page 14 Q: Do you think your mom is worried at all or even maybe a little sad that you are off to college?

A: I think she may be a little of both, but I think it helps that I am living at home.

I think she would be a lot worse if I had moved away to go to school. She might have tried to come with me!

Q: Has anyone given you any advice that sticks with you?

A: My Grandfather told me to remember school comes first, then work, and then family. I know he wants me to work hard to make a good life for myself.

Q: Did you apply for any scholarships?

A: I applied for and was awarded the Arkansas Challenge Scholarship, which is a big help.

Katie told me she is most thankful for her mother Angie, who put in many hours to help get all the paperwork and financial aid in order. What she is most looking forward to is feeling a little more independent and putting in the hard work it takes to be successful. She said she has a plan for her success, and that is to work hard and prioritize her time to keep up with schoolwork and her job. I asked her one last question of which she didn’t need any time to think about the answer; Q: What is the one thing you are looking for in your first year of college versus your time in high school?

A: BETTER FOOD! I was able to visit with a few other college students and ask these types of questions.

I’ve come to the conclusion that they worry about many of the same things we parents do. They have concerns about being on time to classes, keeping up with studying and money. They also worry about their parents, especially if they have moved away from home to go to school.

As I write this column, my son Nicholas is a little over a week away from the first day of classes at U of A. Though I joked with him about taking first day of class photos, like all parents I take pride in knowing he is out there, finding his own way and staking his claim on his future.

Best of luck to Katie, Nick and all students for the upcoming school year. l

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2015 Johnson County Peach Festival

The Johnson County Peach Festival arose from the area’s successful peach industry, which got its start in the 1890s. In 1893, James R. Tolbert and Johnson J. Taylor decided to purchase and grow Elberta peaches in Johnson County.

Plans for a peach festival were discussed as early as 1937, but no festival was held until the summer of 1938. The first festival was held at Ludwig, about four miles from Clarksville on Highway 21 on June 26, 1938.

Since that first year, the peach festival has been held in Clarksville. The 2015 festival took place on the weekend of July 30 - Aug 1. Events included musical performances, vendors, street dances, a greased-pig chase, and contests like frog jumping, peach eating and a terrapin derby. The beauty pageants include “Queen Elberta,” “Miss Arkansas Valley,” “Miss Arkansas Valley Outstanding Teen,” “Princess Elberta,” “Little Mister,” “Teen Peach,” “Tiny Peach,” and “Teeny Peach.” Events also included a parade, a cardboard boat regatta, a four-mile race, and a fishing derby. ~ Information courtesy of The Encyclopedia of Arkansas History and Culture ABOUT...the River Valley | September 2015

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September 2015 | ABOUT...the River Valley

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ABOUT...the River Valley | Backyard Living

Read more from Jill at www.journeywithjill.net

Grandma and Google AS I TOOK A BITE OF THE DEFROSTED STRAWBERRY and its distinctive flavor melted on my tongue, memories of visits to Mema's house came flooding back. As a child of the Great Depression, preserving food was second nature to her. Endless containers of fruit and vegetables packed her deep freeze. One of those foods was frozen strawberries.

I learned how to freeze my strawberries differently than Mema did. I instinctively turned to Google and Pinterest for methods of preserving the bounty of my berry patch. Reading methods from a variety of bloggers, I decided to make a simple syrup. Then I poured it over the fresh cut berries and popped them into my own deep freeze. Whether that's how Mema did it, I don't know.

How I wish I had Mema's recipes and her knowledge of preserving food from an era when it was a necessity. But we didn't visit enough for me to learn, and I don't recall her taking time to teach me.

My mom, by her own admission, wasn't a cook. She did can tomatoes in the heat of August — and made the kitchen smell putrid in my opinion — but this was out of character for her. A child of women's liberation, she was the first of her family to graduate high school and even procured a master's degree. She was a working mom, 40

ABOUT...the River Valley | September 2015

the best in her field, and I am who I am in part because of her. My success in college and my career can be attributed to her passionate, excellent work ethic.

But as many women of my generation are learning the hard way, it really isn't possible to have it all, and learning culinary and food preservation skills was something I didn't learn from my mom's hand. When I became a stay-at-home mom after a decade in the workforce, and began gardening and preserving my own food, I literally had no first-hand knowledge.

When my tomatoes began coming in, and I set out to make spaghetti sauce, I piecemealed some recipes I had found online. It tasted great, but I struggled with knowing how long to simmer the sauce. It never seemed to thicken well, and eventually I just canned the runny concoction anyway. In hindsight, I learned I needed to simmer the sauce much longer to avoid opening a runny

Story by JILL MCSHEEHY

mess in the middle of January.

And then there was the time I couldn't get strawberry jam to gel. After much frustration in trial and error from canning two batches, I finally achieved perfect nopectin strawberry jam.

Learning curves are inevitable in taking on new tasks. I get that. But how I could have used face-to-face instruction by Mema.

This is why I invite my children in the garden and kitchen with me anytime I begin canning. Alyssa, 5, is more of a willing participant than Drew, 9, but each of them is gaining knowledge of some of the most basic elements of life — elements that have lost their importance in the past half century.

And the truth is, knowing how to produce one's own food and preserve it may be more of a necessity for our children's adulthoods than it has been for ours. Many experts are concerned that modern agricultural practices are simply not sustainable. Drought conditions and the depletion of aquifers could dramatically cut water supply to major crops we depend on. Plus, from a health standpoint, studies show that modern produce contains as much as 1/3 less nutrients than it did 60

years ago. Homegrown produce contains more of the nutrients our bodies need. For these reasons, I want to equip my children to grow and preserve their own food should the need arise.

But even if none of those fears come to pass, and I hope they don’t, my children are

gaining memories of working alongside their mom in the garden and in the kitchen.

That might be the best part of all.

I'm grateful for Google and Pinterest and blogs, but the best technology can't replace learning at the side of one who loves you.

When my children taste a bite of defrosted strawberry, I want them to be flooded with memories of their mom passing down the family recipes and traditions. And I hope they in turn pass it to their children and beyond.

Because in my mind, Grandma always trumps Google. l

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ABOUT...the River Valley | Community Commerce

Lefler's City Mall, Russellville, AR (479) 968-3001 Story and Photos by EMILY LANGFORD

E

very business you buy from and visit has a culture, whether the business creates it intentionally or unintentionally.

Lefler’s in Russellville, one of five in Arkansas, boasts of three things: customer service, family and a passion for making women look and feel great.

The beginning of Lefler’s is as enchanting as their culture. “Our retail background actually began at the turn of the century with my great-grandfather operating a general store in Clinton,” said Lefler’s owner, Marty Lefler. “Roy, my

father, bought the store from his uncle who owned it at that time. What then grew to a second location in Conway that focused on women's clothing and accessories started the direction that we have now and has grown to five locations.”

“The Russellville story really began in the late forties when my father enrolled at Arkansas Tech after WWII where he met my mother, Carolyn Griffin. The story goes, he told her on their first date he was

Marty Lefler's parent, Roy and Carolyn Lefler

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ABOUT...the River Valley | September 2015

going to marry her. She told him he was crazy. Fortunately for us, she ended up doing just that,” added Lefler.

However, it was after Marty Lefler graduated from college and was brought into the family business that they began looking at adding a third location, and Russellville was the target. They had an opportunity to open with Estee Lauder in Russellville and decided to remodel the previous Croom’s building location downtown on Commerce.

As 2000 neared, the Lefler family had the opportunity to be one of the first boutiques in Arkansas to add a Clinique counter, and they moved to the City Mall to make their location “more appealing to the Clinique company.” This spring, after the violent windstorm damaged their location in the rear of the mall they moved to the front, to the spot previously held by the Copper Pig. Even though the employees who’ve worked at Lefler’s through the years don’t share the last name of the store, they are definitely related by association. “In our store we are like a family, and when we talk to the ladies at the other stores it’s like talking to one of our favorite girlfriends — we are one big family,” said store manager, Gail Anthes.

Anthes found her beginning with the Russellville Lefler’s by being in the right place at the right time. “I was in the store one day and heard that one of their employees had been ill, and the manager at the time was saying that she needed help and hadn’t been able to find anybody,” said Anthes.

Anthes offered to work a few days a week greeting customers and showing them products, and now, 13 years later, she is known by many as a staple of the store.

When the previous manager was ready to settle into retirement, Anthes’ transition into the role of manager was as simple as Lefler saying “please, Gail!” As they say, the rest is history.

The women who work at Lefler’s in Russellville are much more than just a group of women selling clothes and makeup, though.

They treat their customers, who’ve become more like family to them, like girlfriends and sisters. “It’s not just shopping. We consider ourselves friends to our clientele. We try to know everyone by name. We’re representing 50 years of tradition and a business whose focus has always been customer service,” said Anthes.

Having a local, small business selling brands such as Brighton, Hobo and Estee Lauder and Clinique cosmetics is an asset to the community, and they don’t take that lightly. “We go to trainings and seminars for both Estee Lauder and Clinique and our Brighton rep works with us regularly to keep us up to date. Also, by having five store locations, we can communicate with them if a customer needs a garment or product and we are out,” said Anthes.

It has taken many years of entrepreneurial spirit, tenacity and vision to reach the incredible legacy Lefler’s has, and Lefler himself, could not be more humble or gracious about it. “We are so thankful for our customer’s response to our new location and are appreciative of the support from our mall neighbors and the owners (the McCarley Family) and management (Pro-Team Realtors) of the property,” said Lefler.

To learn more about brands from all price points or about the Estee Lauder gift with purchase during the month of September, visit Lefler’s in the City Mall. You can also visit Lefler’s in Conway, Harrison, Searcy and Batesville. l

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ABOUT...the River Valley | Outdoors

Read more from Johnny at www.aviewfromthebackroads.com

The Lucky Buckeye You may have noticed the tan colored pods varying from cherry to peach size. The pods hang from small trees that usually stand no more than five feet or so. These are red buckeye trees, they’re actually more of a shrub, and the pods contain the namesake nuts.

The buckeye got its name because the dark brown nut resembles a deer’s eye. They are probably best known as symbols of good luck. The nut was sometimes strung and worn as a necklace, but most folks put it in their pockets. Every September I gather a few just to carry on the tradition that my dad started years back for good luck during the coming deer season. You won’t find me in the woods without a buckeye in my hunting pack.

This good luck tradition had been cleaned up quite a bit by the time it was passed on to me. In generations past, the buckeye’s luck was originally aimed at the womenfolk. The shape of the buckeye is similar to… well…you can look at the picture. It was a symbol of virility, and any young man that had his heart set on a particular -- or more likely any -- young lady stuffed a buckeye in his pocket when courting or carousing.

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ABOUT...the River Valley | September 2015

Story & Photo by JOHNNY SAIN

The buckeye nut might be good luck for hunting and with the ladies, but eating it isn’t a good idea. If you do collect a few be sure not to eat them raw.

They can cause some rather unpleasant stomach issues. The Native Americans used them to poison sections of a creek. High tannin content in the shiny nuts would drug the fish, which would then float to the surface for easy pickings.

Native Americans would also eat the buckeyes after proper processing. They roasted, peeled, mashed and then leached them to get the toxins out. I think I’d rather just eat a handful of acorns instead of going to all that trouble, but then I’ve never tried mashed buckeye. It might be well worth the effort.

In more modern times, the buckeye has been used to remove mildew stains from linens and the moonshiners used it to add color to their homemade concoction. That’s a pretty diverse resume for a humble looking seed hanging from an ordinary looking little tree. l

ABOUT...the River Valley | Engagements

Save the Date!

Calendar listings of engagement, wedding and anniversary announcements on the pages of each issue of ABOUT‌the 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.)

~ September 5 ~

~ October 16 ~

LaRaye Anderson & Josh Harris

Kelsi McClanahan & Clint Collins

~ September 6 ~

~ October 24 ~

Kelly Langton & Aaron Williams Emily Richison & Drew Pendergraft

~ September 12 ~

Taylor Harrington & Jackson Jacobs Courtney Jones & Austin Foster Ashley Paxton & Jeremy Nordman

~ September 19 ~

Bethany Richardson & Jonathan Reasoner Ashley King & Dekota Crowell Kellie Sweeden & Greg Boren

~ September 26 ~

Laura Bryant & David Taylor

~ October 3 ~

Lessica Portugal & Joey Duncan

~ October 10 ~

Lauren Berdin & Mike Strong Erin Duvall & Bobby Possage

~ November 7 ~ Emily Blackard & Clayton Frazier Mindy Cooper & Derick Echols

~ November 14 ~ Ramie Hay & Ethan Domerese

~ November 27 ~ Emma Zachary & Thomas Van Hunt

~ December 20 ~

~ February 13 ~

Amanda Lutz & Kirk West

Sloane Roberts & Zach Hocker

~ December 28 ~

~ April 16 ~

Khianna Wilson & Adrin Bentley

Lucy Busch & Andrew Behrendt

~ October 15 ~

~ January 2 ~

Breckan Gatlin & Micah Piker

Photo by Benita's Photography

Savannah Callan & Drew Hancock

Bailey Craig & Casey Nickleson

~ June 4 ~

Hannah Limbocker & Logan Taylor

~ June 11 ~

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www.aboutrvmag.com September 2015 | ABOUT...the River Valley

45

On a Personal Note A Change in the Air

Guest Written by Billy Reeder

There’s a change in the air. As children once again pile on yellow buses and the noon sun has tilted a little more to the south all signs point toward fall. Around the cabin there are more. The elms and the sycamore trees are fading from green to yellow and black gum trees already have crimson leaves hanging from their branches. Beneath them fawns are rapidly losing their spots and the summer’s heat is beginning to lose its determination as cooler mornings greet the rising sun.

It’s as if the world has taken in a great sigh of relief.

On the farm, our winter’s supply of hay is now in the barn and the cattle have been moved to their winter pastures. Increasing numbers of nomads, in clean pickup trucks, from the city stir up great clouds of dust each weekend as they come to our mountains, but haven’t quite embraced our slower pace.

We have our rhythms. We dance our dance.

ECCLESIASTES 3 1-8 There is a time for everything, and a season for every activity under the heavens: a time to be born and a time to die, a time to plant and a time to uproot,

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a time to kill and a time to heal, a time to tear down and a time to build,

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a time to weep and a time to laugh, a time to mourn and a time to dance,

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a time to scatter stones and a time to gather them, a time to embrace and a time to refrain from embracing,

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a time to search and a time to give up, a time to keep and a time to throw away,

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a time to tear and a time to mend, a time to be silent and a time to speak,

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a time to love and a time to hate, a time for war and a time for peace.

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Soon the air conditioners will be turned off and windows will be opened. Soon my chainsaw will once again be busy cutting dead trees into firewood and standing pines for lumber. Soon the county fair will become the talk of the town where farm kids show their prized animals and people compete for the county’s best peach preserves.

The seasons of growing are passing. The seasons of dying are approaching.

Around the cabin we still mostly follow an agrarian calendar. Early spring is the first calving season and when we take our first crop of steers to market. Summers are mostly about cutting and baling hay, managing pastures and keeping an eye out for things that can cause sickness in the herd. The peak summer heat makes it near intolerable to do much else. Fall is the second calving season and when the next crop of steers goes to market. It’s also the time for campfires, cutting firewood and hunting. Winter keeps us occupied with feeding animals and doing repairs around the farm. And winter’s long and cold nights are for staying inside by the stove with a good book and a warm glass.

Every season has its responsibilities. Every season has its limitations.

There is a part of me that mourns for those who don’t live their lives beneath the sky. A part of me that pities those who don’t notice the moon. For whom the rain holds no significance.

For most of my life I’ve lived within the reach of nature and I’ve intentionally kept it so. When we insulate ourselves from it we forget that we’re a part of a living and breathing world. The natural world is a world built of circles. All of them turning and coming back around again. One thing flows into the next thing. From the smallest bacteria to the largest predator, all of them connected and all of them dependent.

Unfortunately, the modern world makes it easy to forget this. Climate controlled everything makes it easy to ignore the weather. Digital screens make it easy to ignore the outside world. It’s this insulation that makes it easy to forget that we’re part of something far larger and far more complex and keeps us living in sweet oblivion to the things that really matter.

There is a time for everything under the sun. Especially a time to step out in it.

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

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ABOUT...the River Valley | September 2015

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September 2015 | ABOUT...the River Valley

47

Heart Stories from Home Jean Harbison | Cardiac Cath Patient

HER HEART PROBLEMS WERE SOLVED RIGHT HERE. All Jean Harbison knew was that she was not feeling her best. Her primary care physician referred her to cardiologist Dai-Yuan Wang. After he performed a few tests, it was determined that Jean’s heart condition was serious. Her arrhythmia was life-threatening. Dr. Wang performed a surgical procedure in Saint Mary’s cardiac cath lab to install a dual pacemaker, correcting Jean’s heart rhythm. “Throughout my treatment, the nurses were great about keeping my friends and family informed of my progress,” Jean said. “Dr. Wang and his team were all very nice. I never had to ask for anything.” Now in her 5th week of cardiac rehabilitation, she is getting stronger every day.

Today, Jean has returned to putting her heart into her favorite hobby — solving jigsaw puzzles.

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