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July 2013 . Vol. 7, Issue 7

Jeff, Emily and Jennifer Tanner

Owners, Micah & Amanda Harp




Du Tag ring Sa our be l g i jew vin es E Ann u de elry g aw vent al R r to a e y a we ed to win ach t pie wil h d e na ce l me sto you ay. the int re a mus In o of t r dra end o th nd e d pu com o w f e t Th e e w the ach rawin you to r d w g i be nne inn ay w . A ew t the pres r doe ers s n nam ill dra ent at ot w e the ing t the t hav . e jew o re ime elr ciev of y. e

(903)735-2336 Monday-Saturday 10-6


RY !


2812 Richmond Rd. Richmond Park Center Texarkana TX, 75503

2315 Richmond Rd, Ste 16, Texarkana, TX 75503 903.223.4506

July 2013 /contents

k / On The Cover


It’s Super, Super Simple... Executive Chef Jennifer Tanner balances work and family...all with ease.

J u l y 2 0 1 3 / Vo l . 7 , I s s u e 7

Publisher / Debbie Brower


45 Becky Williams J u l i e ’ s D e l i

Editor / Miranda Johnson Associate Editor / Jaclyn Gooding


I t ’s S u p e r, S u p e r S i m p l e


It’s Not Just Cooking

46 Micah Neal G u s a n o ’ s P i z z e r i a


A French Chef -- At Home I n A r k a n s a s a n d Te x a s

47 Debbie Brower A L T M a g a z i n e


Now Showing in Theaters N e a r Yo u

51 Lara Alexander A l e x a n d e r ’ s J e w e l e r s

A LT ’ s C O O K I N G AT H O M E 22 J e n n i f e r Ta n n e r J u l i e ’ s D e l i

52 Susan Whitten Beauty & Wellness C e n t e r

30 Jacquelyn Gooding C o p p e r G r i l l


32 Brock Brewer Ta s t e a n d S e e


Dear Kendra

34 Doug Sloan W i n g s t o p


Editor ’s Letter


Financial Focus


F i s h Ta l e s


F u r r y Ta l e s


Real Estate


Second Chances


True Light

48 Uncorked EVENTS

60 Not just cooking...

Texarkana native Jacquelyn Gooding learned from the best -- right here in Texarkana -- and put her knowledge to work when she moved to Little Rock!


ALT Magazine

July 2013


Senior Expo


K L F I G o l f To u r n a m e n t

C U LT U R E 66

Calendar of Events

Photography / Image Forward Photography, Debbie Brower, Jaclyn Gooding, Miranda Johnson, Kendal Dockery, Sylvia Jennings, Brian Kelley Sales & Marketing Manager / Charlie McMurphy Feature Writers / Jane Bouterse, Anne Fruge Contributing Writers / Christine Amos, Mike Brower, Kendra Raines, Vincent Senatore, Dustin Stringer Advisor / Mike Brower If you have an event you would like to include in our Upcoming Events section, please email us at:

w w w. a l t - m a g . c o m 200 Heather Dr., Texarkana, TX 75501 (903) 334-9605 ALT Magazine is published the 1st business day of every month. Reproduction in whole or part without written permission of ALT Magazine is strictly prohibited. ALT Magazine is distributed free of charge. Direct mail subscriptions are available for $42.00 per year. Contributions from our readers are welcome. We reserve the right to edit or reject any material.

©2013 ALT Magazine


. . . it beats to enjoy the view right outside my front door... but my heart beats because of CHRISTUS St. Michael. Bill Roberts Quadruple Heart Bypass


From a 50-year law career, to his family, his church, his community, and his friends, Bill Roberts has planted a lot of seeds right here in Texarkana. With a heart condition described as “a bomb about ready to go off,” he almost didn’t get to see those seeds continue to grow. Bill chose CHRISTUS St. Michael Health System, the regional leader in matters of the heart, for his care. Only four days after his quadruple bypass surgery performed by cardiovascular and thoracic surgeons, Dr. M. Bruce Cannon and Dr. Kenneth Lee, Bill was right back at home. In fact, he enrolled in the CHRISTUS St. Michael Cardiac Rehabilitation Program and soon plans to rejoin the Silver Sneakers® Fitness Program at CHRISTUS St. Michael Health & Fitness Center.  

“When it comes to quality heart care, the grass isn’t greener on the other side. The care I got right here at home was nothing short of wonderful.”

EDITOR’S letter

Delicious... I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that’s driven, a self-confessed perfectionist, thoroughbred, hate incompetence -- and switch off the stove, take off the jacket and become a family man. Gordon Ramsay

Growing up, my mom was always cooking something

only have so much space, but we are delighted you will get

wonderful. From cakes and pies, to casseroles and main

to know a few of them. And as Gordon Ramsay says, they

dishes, she amazed me -- and even at the wonderful age of

have both a life as a chef and a person. For those who know

80, she continues to amaze me. She can whip up wonderful

Jennifer Tanner, Becky Williams and Jacquelyn Gooding

dishes, from her own memory, better than I could ever use a

as a chef at their restaurants, now you will know a little bit


about how they got there, why they love it, and the family that

I remember asking her once to teach me how to make

supports them.

her homemade biscuits. One of the things I love about visiting

her is her wonderful breakfasts -- and her biscuits are one of

through the years grow and learn and become the chefs they

the highlights! She proceeded to tell me to take a little flour

are today. I will admit when this concept came about around

and put it in a bowl, but some Crisco in it until it looked right --

the first of the year, they weren’t necessarily at the restaurants

but you can’t put too much or they will fall apart or too little and

they are now, but as with all plans, you just go with the flow!

they will be hard like Ellie Mae’s -- and then add buttermilk until

For me, it has been wonderful seeing each of them

I hope you will enjoy all the recipes and try a few of

they were the right consistency. Then use a little extra flour

them. I know I am going to! As I write this, I am preparing to

to pat them out in your pan. Well, with that recipe, I was sure

leave on vacation, but upon my return, I may just have to turn

to fail! HA! Over the years, however, I actually learned how

on the stove! (Or maybe I will just call them and have them

to do a pretty good job of making those homemade biscuits.

cook it for me! LOL Okay, no comments from all of you who

Nowadays, however, that would mean I would actually have to

know me!)

go to the kitchen and cook something -- which typically doesn’t

happen often. I would never have made it in the “old days”

great 4th of July! Stay safe!

when women were expected to cook and clean, because I

I hope you are having a wonderful summer! Have a

May God bless you!

don’t do either well!

The focus of this issue is all about some of our

fabulous chefs. There are so many here in our area and we 8

ALT Magazine

July 2013



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ALT Magazine

July 2013

by Jane Bouterse



Jennifer Tanner, Executive Chef and Wearer of Many Hats at Julie’s, can appropriately be called a “Clint Eastwood” figure of the “Chef Set.” Called by some the greatest director of his time, Eastwood has high expectations of himself as well as the people with whom he works. His actors and crews praise him for his thoughtfulness and hard work. Eastwood’s knowledge of his craft, willingness to listen and entertain new ideas plus his creativity produce superior movies. He makes the entire process seem Super, Super Simple, and his Academy Awards prove—obviously, he knows his business. Jennifer Tanner, like Eastwood, knows her craft and has high expectations of herself and her colleagues. She applies her talents and creativity to all of her efforts, whether inaugurating new dishes, planning a menu or coordinating unique events. As a chef, she is considerate of her clients and her crews; she listens and welcomes changes. “It’s Super, Super, Simple!” is also Jennifer’s favorite expression and goal in the profession in which she excels—Obviously, she knows her business. Jennifer is a reader/explorer and encounters ideas and recipes from any sources she can find. She is constantly engaged in the discovery of all things food. “I love stretching my wings,” she admits. “I am also a food snob. I really am.” Measuring her wingspan might be a challenge, as she has been stretching her wings for as long as she can remember.

Jennifer, or Jenny, was born in Texas, in Wadley Hospital, but declares, “My Razorback heart fights that.” She graduated from Arkansas High School, well-educated in food without even realizing how much she knew. Jennifer had grown up learning from four different, yet accomplished cooks-- her mom, her stepmom, her stepgrandmother and her Mamaw (maternal grandmother). Jenny’s mom and dad divorced when she was young. Her mom lived on the Arkansas side; her dad, Texas. Jenny lived with her mom during the week and joined her dad on Friday nights for the weekend. Although she was an only child, she became one of seven children after her parents remarried; they both expanded the family with three new children on each side. Thus, Jenny grew up in a large, close family, but each household had a unique personality. They did have one significant consistency: meals were important times for both families. Jenny’s mom was a stay-at-home mom who made everything from scratch because she thought it was important to be able to provide real food for her family.” “She was from California, so she didn’t prepare Southern foods. She made great lasagna and pot roast and meat loaf. We had foods like buckwheat pancakes, homemade yogurt and bananas. Remember bird seed candy? Carob and raisins all rolled in sesame seeds? I thought that was so good. We never had junk food growing up. “Dinner was on the table at 5 o’clock.”

The whole program changed when Jenny went to spend time with her dad and British stepmom Dorothy. “Mealtimes were important. We sat and talked, and it was my time to catch up. Dorothy introduced me to foods like steak and kidney pie. She would have a whole range of special nights, like a Chinese or Indian night when all the food would be typical of that country.” Dorothy was not only a phenomenal cook but also a great baker. “Their house always smelled like baked bread,” Jennifer recalls. “She taught me to make crepes (super simple). She really influenced my palate.” Dorothy’s mother was from England, as well, and she lived with Jennifer’s stepmom and dad. “She observed teatime every day with her tea and crumpets.” For a youngster, the slower pace of the teatime ritual provided a totally different and memorable dynamic. The working kitchen for Jennifer belonged to her Mamaw who always cooked three meals a day for at least 15 people. “I remember she had a blackberry vine on her back fence, and we would pick the berries to make a blackberry cobbler. [Jenny takes a moment to savor that cobbler in her memories] That was the best cobbler I’ve ever eaten!” Her grandmother had an always-full cookie jar sitting on her counter, and “no one ever left my Mamaw and Papaw’s house without eating.” “My first job was in my Mamaw’s kitchen,” Jenny explains. “I had to grate the July 2013


cheese.” The cheese grater was large and mounted on a tabletop. Suction cups on its base held the grater in place. A large hopper at the top received the cheese, then Jennifer would turn the handle until the grated cheese spilled out. The kidproof grater could be used for multiple tasks (like grating pecans or slicing cabbage) and came apart easily for cleaning. Jenny’s Mamaw would set up and take down the grater for her blossoming “sous chef” who still cherishes her MIX AND FIX (first) Cookbook and the kitchen times with her grandmother. Grandpa or “Papaw” recorded everything on his cameras, so Jenny remembers how all the kids would sit in the middle of the floor with their orange juice, small butter bowls and “the best popcorn on the planet” to watch Papaw’s videos. Realizing the importance of food to not only her physical but also emotional life, however, required Jennifer to take both inventory and risks. In fact, after she and her friend Jessica made inedible chocolate chip cookies with powdered sugar instead of flour, Jennifer determined to stay away from the food industry. So… She tried several jobs and finally landed as the manager of a doctor’s office—a job at which she was very good. For her, however, this was a “soul-sucking job.” One day, she realized she could not do it any longer. She gave her notice to an understanding employer and left without any idea of what she would do next. “I was scared,” she confesses.

After taking an inventory of her interests—by now the cookies were history, and her kitchen skills had improved significantly—and listening to a supportive group of friends: “You like to cook, why not be a caterer?”—she decided to cook and cater. “I made up a list, shared my decision with lots of contacts, and my phone began ringing the next day.” One of her first jobs was helping


with a 200 person Wine and Jazz dinner—a major fund raiser for the Harvest Texarkana Food Bank. “It was overwhelming. It still is when I think about it,” her expressions reflect her disbelief. “I did all of this preparation in my little kitchen.” Harvest Texarkana was so impressed, however, they asked Jennifer to serve on their Board, a position that became a big part of her life. “It was an eye opening experience for me to see the hunger in Texarkana,” she says. “I could not believe it. In my hometown the sad realization of the number of people here who have no food to eat.” While Jennifer poured her energies into her work on the Board, she found herself working with Julie Furlow, owner of Julie’s. When Julie’s Executive Chef left, Jennifer immediately came to mind as a replacement. Julie realized Jennifer was trying to build a catering business working out of her very small kitchen. Having worked with her on the Board, Julie was impressed with Jennifer’s work ethic and passion. “I quickly learned she is a foodie all the way,” Julie smiles, “so I approached her about working for me.” Aside from her catering business, Jennifer’s adult experience in the food industry had been three days as a Western Sizzlin’ employee and volunteering in lunch preparations for the non-profit South Arkansas Arts Council in El Dorado. Their restaurant was famous for its bread pudding, and the restaurant provided the bulk of the

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ALT Magazine

July 2013

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Council’s funding. “I talked to Julie about working for her,” Jennifer explains, “and had to think about it. Accepting her offer was not a rash decision, but it was the right thing to do.” Immediately, Jennifer was crowned with several titles: Executive Chef plus Catering Manager and Events Coordinator…for starters. “She wears lots of hats,” Julie explains. “Coming on board I got blessed she said ‘yes.’” Jennifer acknowledges, “I quickly learned I love the craziness of the food business.” As Executive Chef, Jennifer’s responsibilities take her all over the substantial space Julie’s now occupies. In addition to offering a lunch menu that ranges from soup to salads to quiche to sandwiches, an appropriate dessert is readily available, as Julie’s bakers prepare eight flavors of cookies, cupcakes and 10 types of cakes. (Custom cakes are also baked on site.) Several food cases bulge with food and casseroles—all kept fresh and made from scratch—for take home consumption. A complete market includes a large selection of freshly prepared salads and high quality Boar’s Head products, committed to excellence for over 100 years. Jennifer, meanwhile, develops menus, monitors preparations (baking she leaves to the bakers, however), and carefully

tries new foods” However, both Jennifer and Julie understand that catering is where her heart lies. Jennifer may spend most of a day visiting with customers to plan their special event—large or small. “I find what they need first—basic information like what kind of event are they hosting— fund raising reception? wedding? retirement party? birthday? anniversary? Once the kind of event has been identified, I have to know things like number of people attending? What’s the mood of the event? Location? What kind of facilities?...lots of questions. “People are usually happy to see a professional caterer because they can depend on everything being done that needs to be done. (Let me worry about whether you have plates there.) Weddings are usually the most emotional. Catering 101, you do not screw up their wedding.” Catering is also the place in her busy schedule where Jennifer can recruit her husband, Jeff, a Lieutenant at Texarkana, AR Fire Station 5, to lend a hand. Whether moving furniture, setting up tents, or donning a white coat and slicing meat, Jeff proves willing and able. “It’s just a good way to see my wife,” he explains. “No one has any idea the kind of hours and planning she puts in to prepare for all these events.” Jeff and Jennifer make an especially good team not

tracks food and labor costs. No day is like any other. Some days are occupied by testing new recipes, experimenting with plating food or doing research. Jennifer is also an active member of NACE (National Association of Catering Executives), a

membership which meets every year in a different location (You can bet Jennifer is at that meeting—wherever it is!). “I am really bad about planning vacations around restaurants. I avoid eating in the chain restaurants available in Texarkana. I just prefer to try new restaurants that aren’t available at home,” Jennifer explains. Julie agrees that one reason for Jennifer’s success is that she does keep up with what’s new. “She travels and always

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ALT Magazine

July 2013

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just for catering but, more importantly, for taking care of their precocious 18 month old daughter, Emily Jane, “even though she has been an adjustment for both of us,” Mom adds. At home, Jennifer practices many of the ideas she implements at Julie’s. Like her mom, she is a “scratch” cook. The ingredients she chooses come from local markets whenever possible. Since she is a “total bookhound” this Executive Chef, wife and mom feels perfectly free to consult an abundance of cookbooks for both ideas and directions. “You can tell the ones I like. They have lots of splotches in them.” Most of her Sunday afternoons these days Jennifer spends in her kitchen preparing dishes that she can quickly withdraw from the refrigerator or freezer during the week. “I try to keep dishes ‘Simple, Super, Super Simple.’” Without reading Michael Pollan’s current best selling history/cookbook COOKED, working mother Jennifer understands Pollan’s contention that what it actually takes to cook is “time.” She is learning to prepare ahead. In spite of her devotion to her job, her prime responsibility currently is to keep her family healthy and happy, i.e. cooking for them and using healthy ingredients. That means no subsitutes or shortcuts— whole foods like sugar, butter, milk, fresh vegetables and hormone free eggs and meats. “You can tell the difference in Emily’s behavior, too.” Jennifer has also enlisted Jeff in her campaign as he masters “from

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ALT Magazine

July 2013

scratch” cooking on their Big Green Egg cooker. Thus, the July 4th fare for the Tanner Family is likely to revolve around homemade pizza—crust and topping, cooked on the Big Green Egg. The rest of the menu may include a green salad made

of mixed greens, fresh herbs and a light vinaigrette. (“Anything earthy.”) On the side will be a “nibbling” plate with handcrafted salami, some Pecorino Romano cheeses and other tidbits to tease their palates. “I like the kick of vinegary, briny items like olives and quick- pickled garden vegetables. A big glass of red wine, like Tempranillo or Guinness beer which can handle a bit of spice, works really well with these dishes. I like to roam around a bit to complement the choices.” “Finish with a big bowl of

strawberries with a splash of balsamic and cracked black pepper.” “It’s Super, Super Simple.” “You can tell when you eat someone’s food they truly love what they do,” Jennifer observes. “You can taste it in their food.” Jeff and Julie both affirm that’s what Jennifer does. “You taste her passion and love in her food.” Whether it’s her family, her customers, staff, vendors or friends, Jennifer proves a perfectionist. Julie describes her as “passionately energetic,” and that she is. She cannot help it. “I do love my job,” Jennifer declares. “It is a big part of who I am. I am in a service industry. I want to make people happy.” Her family understands that is true and so do her customers. Even those who may be strangers when they enter Julie’s leave as friends. They are among the fortunate who have had a delicious taste of Jennifer Tanner’s “passionate energy” and talent. And the WINNER is—— Jennifer Tanner, Executive Chef, Julie’s She knows what she is doing! Have a delicious 4th of July Julie’s 4055 Summerhill Road 903.792.3354 Custom cakes –903.792.5725

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ALT’s Cooking At Home

Jen’s Pizza Crust

Rub the surface of a large bowl with: 2 Tbsp olive oil

Mix together in stainless steel bowl: ¾ c. lukewarm water 1 tsp honey or sugar Stir to blend

Transfer the dough ball to the oiled bowl and roll it in the oil to coat. Cover with a towel and set the bowl aside in a warm place until the dough has doubled in size, about 1 hour. Preheat pizza stone in the oven to 500 degrees - about 20 minutes.

Sprinkle with: 1 Tbsp dry active yeast Set aside and let proof about 20 minutes, until bubbles form on the surface.

Portion the dough into personal pizzas or divide into thirds for large pizzas. Remove the dough to a work surface that has been dusted with: ¼ c. cornmeal

In a separate bowl mix: 2 c. all-purpose flour 1 Tbsp cornmeal ½ tsp. salt ¼ tsp herbs (dried or fresh) Add to bowl of food processor, process to blend then add proofed yeast mixture through the feed tube, process for about a minute, until a dough ball forms, drizzling a little additional water into the feed tube if necessary. Continue to process for another 2 minutes.

Roll out crust evenly to a thickness of about 1/4 inch top with sauce and desired toppings.

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Top pizza with anything you like – just a couple of suggestions: Keep it simple when it comes to toppings…less is more. A lot of heavy toppings will weight down a pizza and make it difficult to achieve the light airy crust that is so wonderful on a just-baked pie. When using fresh veggies, add a little salt and grill or sauté them before you add them to your dough. This will pull some moisture out and make a more concentrated flavor in your pie.

Super Simple Red Sauce

This is an incredibly versatile sauce that can be made ahead and used as a quick weeknight dinner when tossed with pasta or used as a tasty base for grilled pizzas. In a heavy sauce pan heat 3 tablespoons of olive oil over medium heat and add: 3 cloves fresh garlic, minced 2 Tbsp minced carrots ¼ red pepper flakes Cook for a couple of minutes then add: 2 cups of red wine Simmer until reduced by half, about 10-12 minutes

Personal Training Circuit Training Classes Reduce heat to low and add: 28 oz. can crushed tomatoes OR 4 cups chopped fresh Extreme Marine Boot Camp Supplements tomatoes Simmer partially covered for about 20 minutes, stir occasionally. Add: 1 Tbsp chopped fresh basil 1 Tbsp chopped fresh oregano 1 tsp anchovy paste (go ahead and add it…you’ll never know its in there, but you will know if its not!) Kosher salt to taste Stir, adjust seasonings as needed. If too acidic, add a dash of sugar to round out the flavor. Continue to cook for up to 10 minutes depending on how thick you prefer your sauce. This stuff is great – it last for about a week in the fridge and in the freezer for about 6 months.


ALT Magazine

July 2013

Jennifer Tanner Julie’s Deli

photography by Brian Kelley Imagine Photography Little Rock, Arkansas

by Anne Fruge

It’s Not Just Cooking. Create. Experience. Enjoy.

Jacquelyn Gooding wakes up every day and goes to a job she loves. As the Morning Kitchen Manager and Chef at Copper Grill in Little Rock, Jacquelyn manages a crew and is in charge of prepping for lunch, dinner, caterings and parties. However, becoming a chef and working at a restaurant wasn’t always a part of Jacquelyn’s plan. After graduation from Texas High School in 2007, she started at Texarkana College, but felt like she had no idea what she should study. “I knew I enjoyed cooking,” Jacquelyn says, “While I was in college I started watching more and more cooking shows, and I was experimenting with different ingredients and flavors. Pursuing culinary arts at Texarkana College sounded like something that would be fun and that I would be interested in.” Jacquelyn’s family spent a lot of time in the kitchen growing up. Her parents, Jack and Ann Gooding, would host Christmas Eve dinner, and Jacquelyn remembers helping with the honored family tradition of preparing the French pastry with her mom, grandmother and aunts. Though she didn’t realize it as a kid, her family cooking traditions paved the way for Jacquelyn to find her true passion in the

kitchen. At the time, she didn’t pay attention to fancy ingredients and techniques, but she recognized how powerful food was in bringing people together. “Cooking isn’t just preparing a meal; you’re telling a story with your food,” Jacquelyn says. “Food brings out emotions in people. Even the home cook can be

adventurous. Create a supper club, get together with friends and family and assign recipes or have a theme night with food from a place you have visited or a place you wish you could go. You can have a great adventure at home with friends and food.” After Jacquelyn enrolled in culinary

school, she started taking classes in menu management, foodservice equipment and planning, fundamentals of baking, international cuisine and hospitality marketing and sales. The Culinary Arts program at Texarkana College provides students with a number of career options by offering the opportunity to earn a one year certificate or a two year associate’s degree. After graduation, students can become employed as a professional chef, restaurant management or with a career in hospitality. “People ask me all the time, why didn’t you go to a well-known culinary school?” Jacquelyn says. “First, those schools are very expensive, but the education I received was top of the line. I took advantage of every outing, catering, extra credit, or anything I could do to learn about the restaurant business.” While in school, prospective chefs are given hands-on experiences. Brandon Thrash, Director of the Culinary Arts Program for Texarkana College, explains that culinary theory is taught in the traditional lecture setting, but then in labs and other practical applications, students work with ingredients and techniques. July 2013


“Our local industry development in restaurants and hotels has greatly impacted the job market and the need for trained employees,” Brandon says. “We were very pleased this year to confer 13 certificates and 5 associate’s degrees. A lot of our students have gone on to great opportunities in the culinary world like Jacquelyn, Amanda Horton of Flour Child in Texarkana and Jeff Greening, General Manager of Ruby Tuesday, among others!” While Jacquelyn was enrolled, the students worked various catering events like Taste of Texarkana, the annual Harvest Texarkana fundraiser, attended the National Restaurant Association Food Show in Chicago and toured the Sysco distribution center. “I loved everything about the Culinary Arts program,” Jacquelyn says, “I loved the people I was surrounded with; we were all so eager to learn. Brandon Thrash was an amazing instructor. He did all that he


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ALT Magazine

AR Lic # HVACR100733

July 2013

could to make that experience the best it could possibly be. In fact, all my instructors have owned or managed multiple restaurants in multiple cities.” Also, in order to meet graduation requirements, students are required to complete an internship. Jacquelyn knew she wanted to apply for jobs in Little Rock where her parents reside. Through mutual friends Jacquelyn heard about the job at Copper Grill and landed it. Jacquelyn started off working nights, but after three months of hard work, she was promoted to Kitchen Manager. “Jacquelyn was a great student and has great culinary talent. I had dinner at Copper Grill where she works and the experience was spectacular,” Brandon says. “I’m so proud of her. She came into the program with lots of passion and natural

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Now, with over a year and a half under her belt at Copper, Jacquelyn is in charge of a great crew and works every day to help with prepping for lunch, dinner and catering events. “I love my job. I love working with people who care about their jobs and the quality of our food and business,” Jacquelyn says. “Though, working in a restaurant can be stressful, and I don’t think many people realize that until they have worked in one. Our job is to provide you with a great experience…not just to feed you and get you out the door.” Copper Grill is part of a trio of restaurants sharing the same owner. Cajun’s Wharf, Caper’s and Copper Grill are all

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unique and have different menus; however, each restaurant focuses on sourcing local and fresh ingredients for their customers. “At Copper, probably our most popular item is our salmon. We buy great quality, fresh, never-frozen salmon,” Jacquelyn says. “We also serve steaks, grouper, burgers and seasonal seafood.  We love to support our local businesses; a lot of our produce is locally grown here in Little Rock.” Through recent economic times, Jacquelyn encourages people not to forget their locally-owned restaurants. “At a restaurant you’re paying for more than just food… you’re paying for an experience,” Jacquelyn says. “You’re paying for someone to prepare your food, bring you your food and someone to make sure you have everything you need. If you can, support your locally owned restaurants. That’s a way we can immediately affect our local economy.”


ALT Magazine

July 2013

Even after a long day at work, Jacquelyn enjoys cooking with her fiancé, Patrick Peske, or for her family. Her parents live in Little Rock, her older brother, Marshall, and wife, Jaclyn, own several businesses in Texarkana, and her younger sister, Natalie, is a junior at Ouachita Baptist University. “We love cooking together; in fact, Patrick might like cooking a little more than I do! He is the best at grilling pork chops!” Jacquelyn says. “For us, cooking is relaxing and it’s great to come home and unwind from a busy day in the kitchen together with a glass of wine!” The two love to try new dishes and experiment with flavors like Jacquelyn’s “almost” famous bacon chocolate cupcakes. “As a chef, I love hearing that someone loves my food, but it comes with the job that there will always be someone who doesn’t. Not everyone loves Bacon

Chocolate Cupcakes...but only because they haven’t tried them yet,” Jacquelyn says with a smile. “Receiving hand written letters from customers to thank you for preparing something special for them is what makes me enjoy my job.” In the future, Jacquelyn hopes to continue learning and, eventually, study under other chefs and focus on other cultural cuisines. “I’m so glad I was given the opportunity to find and follow my passion,” Jacquelyn says. “I had always done ‘ok’ in school, but never found an area I excelled in or took an interest in until culinary school. Growing up, I’ve always been the kind of person who maybe didn’t fit in or have something to be proud of, but cooking has changed all of that for me. If you have an interest in the culinary field, go to school. If you have a passion, a tough skin and an interest to learn, you will do just fine.” Tip from Chef Jacquelyn Tired of mashed potatoes? Tonight, try root vegetables! Peel celery root, parsnips, sweet potatoes and rutabaga. You can boil and mash them or cut them up, toss them with a little olive oil and roast them at 375 degrees for 30-40 minutes. They are amazing by themselves or with some whole roasted garlic cloves tossed in. Another option is to roast them and then puree them with a little butter, salt and pepper. Delish!

Julie’s Featured Chef:

Brandee Bradshaw Dukes Brandee is a Texarkana native and an integral part of Julie’s culinary team. Brandee graduated from TCC with a Culinary Arts Degree in 2010 and has worked her way through the ranks to her current position as Sous Chef. Brandee is Julie’s main Saturday brunch chef- which are her favorite foods to prepare. She stays busy as a full-time mom to Rhett, Maggie and Levi and an active voluteer with her church. You can taste Brandee’s food every day at Julie’s in the Chef’s Fresh Case or in any of the ready-to-heat casseroles and also see her in action at the Taste of Texarkana in October!

Texarkana made from scratch. July 2013


ALT’s Cooking At Home Arugula salad with crab and crawfish cakes and mango salsa Arugula lettuce, avocados, mango salsa and crab and crawfish cakes

Crab and Crawfish cakes

Mango Salsa

1 small white onion 1/4 cup red bell pepper, chopped 1/4 cup yellow bell pepper, chopped 3 Tbsp butter 1 cups fresh parsley, chopped 3 large eggs 2 Tbsp Worcestershire sauce 2 Tbsp Lemon juice 1 Tsp granulated garlic 1 Tsp dry mustard 1/2 Tsp cayenne pepper 1 Tsp creole seasoning 1/2 Tsp black pepper 2 1/2 cups panko bread crumbs 1 pound crawfish 1 pound lump crab meat

1 mango chopped 1/2 red onion chopped 1 red bell pepper chopped 1 red tomato chopped 1 Tbsp cilantro chopped 1/2 fresh jalapeño chopped

1. Melt butter in pan and sauté onion and peppers until translucent. 2. In a large bowl, mix together parsley, eggs, worcestershire, lemon juice, granulated garlic, mustard, pepper, creole seasoning and panko.

Honey balsamic vinaigrette

3. Squeeze the water out of the crawfish and lump crabmeat. Add to the rest of the mixture. Stir just until combined, do not over stir it. 4. Put in fridge and let rest for at least an hour. 5. Scoop cakes into 2 ounce balls. And fry until golden brown. You can deep fry them or light fry them in a skillet. They will only take 1 1/2- 2 minutes to cook. Makes 4-6 servings

3 Tbsp honey 1 garlic clove 2 Tsp whole ground mustard 1 Tsp kosher salt 1 Tsp ground black pepper 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil 1. In a food processor mix the first 6 ingredients. Mix until garlic is minced and slowly add the olive oil. Enjoy!

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ALT Magazine

July 2013

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ALT’s Cooking At Home Owners: Greg and Denay Maheu, Brock Brewer

Cooking Directions:

Why did you become interested in opening a resturant? We wanted to realize our dream of opening a candy store and be able to share our dream with everyone! What is the most interesting thing that has happened to you in your restaurant? It happens daily really. Someone’s reaction to having one of our products for the first time is always interesting. They are instantly excited and leave with a smile on their face! What do you want ALT’s readers to know about your restaurant’s ambience/ experience? The experience here is unique. It’s fun and welcoming. Having fine chocolates and fresh gelato is unlike ANYTHING else in Texarkana. We view our candies as art. Thats why we give back to the community by allowing other artists the ability to display their work alongside ours. The smell of fresh coffee beans and chocolate is something that anyone can enjoy! Please share one of your favorite recipes! Now this is one of my favs, almost up there

with candied bacon! That is a whole other story though haha! Peanut Butter Fudge Pork Ribs 4 pounds pork baby back ribs, cut into serving size 1/2 cup chopped onion, fine 2 garlic cloves, minced 1 tablespoon cornstarch 1/2 cup water 1/2 cup maple syrup plus 1 tablespoon maple syrup 1/4 cup reduced-sodium soy sauce 1/4 cup light molasses 3 tablespoons cider vinegar 1 teaspoon minced fresh ginger root 1 teaspoon crushed red pepper flakes 2 2oz blocks of Peanut Butter Fudge from Taste and See!

Prepare grill for indirect mediumlow heat. Grill ribs, covered, over indirect medium-low heat for 1 hour, turning occasionally. In a saucepan coated with cooking spray, saute onion and garlic over medium heat until tender. In a bowl, combine the cornstarch, syrup, water, soy sauce, molasses, vinegar, ginger and red pepper flakes until blended. Stir into onion mixture. Bring to a boil; cook for 2-3 minutes or until it thickens. Add your peanut butter fudge; cook for 2 minutes or until the peanut butter fudge is melted, stir constantly. Set aside. Grill 20-30 minutes longer or until meat is tender, basting ribs with sauce several times. Feeds 4-6. Enjoy!

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ALT Magazine

July 2013


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Why did you become interested in opening a resturant? Owning a restaurant and working for myself had always been a dream of mine. What is the most interesting thing that has happened to you in your restaurant? On the night of the Arkansas/Texas High School game, after the game both sides came to WINGSTOP at Stateline. They tried to get 150 people in a restaurant that holds 37 people!

3/4 cups of sugar 5 tablespoons of flour 1/4 teaspoon of salt 1 1/2 cups of milk 1/2 teaspoon of vanilla 2 egg yolks, beaten slightly 1 tablespoon of butter

What do you want ALT’s readers to know about your restaurant’s ambience/ experience? We cook everything fresh to order with a relaxed setting and friendly service!

Meringue ingredients: 2 egg whites 1/8 teaspoon of salt 4 tablespoons of sugar

Please share one of your favorite recipes! I love chocolate pie and this is one of my favorites! Chocolate Pie Filling ingredients: 4 tablespoons of cocoa or 1 1/2 squares of baking chocolate

Your favorite pie crust Method: Mix your sugar, flour, salt, cocoa, eggs and milk (all except vanilla and butter) with a whisk. Cook while stirring on medium until it bubbles and thickens, about five to 10 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven so cook until it’s as thick as you want

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ALT Magazine

July 2013

Remove from heat and stir in your vanilla and butter. Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes. Beat your egg whites with salt and when they start to get fluffy add the sugar. Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes. Note: All that’s happening in the oven is the browning of the meringue. So be sure and keep cooking the custard in the pan until it’s your desired consistency. For summertime enjoyment, skip the meringue and use whipped topping with shaved chocolate on top! Enjoy! Douglas Sloan Wingstop

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ALT Magazine

July 2013

by Jane Bouterse

A French Chef --

At Home in Arkansas and Texas

“…I like adventure, by definition, an undertaking of uncertain outcome.” So says Texas journalist, Linda Ellerbee; so agrees Arkansan Chef, Rebecca Williams. Rebecca (Becky) Williams was born and reared in Fouke, AR. The fifth child in a family of six children—4 older brothers and a baby sister—Becky was forced to grow up quickly. Her mother died when she was 11. As the oldest girl, Becky assumed the bulk of the kitchen responsibilities. Although her dad did cook outside occasionally, Becky did most of the cooking for their friends and growing family—two stepsisters soon joined the group. Today, a family gathering includes at least 18 nieces and nephews around the table. “I have a big family,” Becky explains. “They all are almost next door, and we spend lots of time together.” Although her roots are local, her vision and training extend well beyond local boundaries—across an ocean, in fact. Becky is the first to acknowledge that her friend Kortnee is chiefly responsible for her interests in cooking. For three or four years during high school, the girls lived together and cooked together. It was Kortnee who first persuaded Becky to look beyond her familiar Southern cooking to consider French fare. At age 19, Becky met Jason who was in charge of the food service and bar at Bennigan’s in Texarkana. In fact, he already had dreams of some day owning his own restaurant. “Hey I like to cook,” Becky told him, so at age 21 she and Jason combined

their dreams. Becky was 23 when Julian Keith Williams joined the couple. “OK. I have a kid now. What do I do?” Becky asked herself. For such a powerful question, the answer came easily to the Williams Family. After a year of inquiring and arranging, Jason, Becky and one year old Julian moved to Houston where there were a number of family members and the answer to Becky’s “What do I do?” The answer could only be found by undertaking a new adventure. With Jason’s always encouraging support, Rebecca enrolled in the Culinary Institute LeNotre founded by Alain and Marie LeNorte. Alain, trained in Paris, is a certified pastry chef, candy and ice cream maker as well as a cuisine chef. “Everyone advised me that if I wanted to be the best chef, I needed to attend a French school.” So from Arkansas she and her family moved to “France” via. Houston, Texas. What a trip! For two years, Becky studied at the Culinary Institute LeNorte focusing her attention on sauces. “I went the whole nine yards with French cooking.” That meant that she learned how to prepare foods for every course of the four to seven multi-courses which comprise a French meal. She quickly discovered that being a cuisine chef was definitely her preference. “I took all the baking stuff, but I don’t like decorating and little tedious things.” After her graduation, Becky earned an internship with LeMistral, a French fine dining restaurant (Zagat rated LeMistral the

Best Restaurant in Houston 2012). “I was so lucky to get the job,” Becky explains. Becky’s first on-the-job lesson was that the Culinary School had taught her how to be a chef but not how to handle the pressures. “The first night at LeMistral was so scary and fast. The tickets all came in at the same time. When I could take my first break, I went to the restroom and cried. That kitchen was just terrifying, but I got so used to the chaos that it seemed normal. “In the kitchen there was no difference between men and women—just chefs. Everyone dumped pots, plated delicately, and was no longer shy about asking questions. You never knew what the response would be, so you had to develop a tough skin and always smile. To survive in this crazy profession requires passion. “For three years I worked as a rover, meaning I worked all over the restaurant and did everything —ran caterings, sautéd, grilled, constructed salads. It was an amazing learning experience.” Meanwhile, Jason became the manager for the original Carrabba’s, a restaurant described as “real Italian with a Gulf Coast kick.” Outback bought the concept developed by the Carrabbas Family. While mom and dad were learning and developing their skills, Julian was growing. “It was an important experience for both of us to sit around and watch him grow.” However, as a three year old Julian neared four, Becky and Jason decided that July 2013


it was “tag along with him time.” He was nearing pre-school age, and they wanted him to be around family, especially Jason’s mom and only grandmother. Time to return to Fouke and begin another adventure. Surprisingly, demand for the services of a French-trained chef and experienced bartender-manager in Texakana proved readily available. Hopkins Ice House was preparing to open its doors, so Rebecca was hired to set-up the kitchen, while Jason organized the Bar. Call it friendship, contacts, networking, or coincidence, Jennifer Tanner, a high school friend of Jason’s, learned of Jason and Becky’s return to the area and got in touch with them. As a result of their conversations, Becky decided to move to Julie’s. Julie welcomed her arrival and put her to work immediately developing a brunch menu and casseroles for the freezer cases. Jason returned to Northridge Country Club. “Out of every job I had ever had, Julie’s wasn’t the hardest, and Julie was wonderful,” Becky recalls. “She gave me lots of opportunities to grow and did lots to help my career. I just wanted to do my own thing. I like being creative and artistic. When I succeed, it’s an amazing feeling—really therapeutic for me.” That desire meant another adventure for Rebecca, so she applied for the vacant Executive Chef’s job at Northridge. Never having been an Executive Chef, the outcome of her change was


ALT Magazine

July 2013

uncertain, but she was willing to give it her all. Rebecca plunged into her work. Like any Executive Chef, she was responsible for everything, and change was her nature. She planned menus for every meal served at Northridge, whether it was brunch in the Formal Dining Room or more informal dining in the centerpiece Sunset Grill. A Private Dining Room seated up to 16 people and catered to special events

of all kinds. Whatever happened in the kitchen and/or serving areas was Rebecca’s responsibility. Occasionally, Becky even found some time to implement some of her training in sauces and sautéing (a range-top lowfat method of cooking frequently used in a French kitchen). Several offerings on the Northridge menu have a French flair, like “Sautéed shrimp in a Rich and Creamy Bisque,” or “a White wine, Lemon and Parsley Butter,” even “Crawfish Gravy.” Rebecca’s menus included multiple sautéed delicacies: “Sautéed Green Beans; Sautéed Red Onion and Jalapenos, even “Sautéed Eggplant, Squash, Zucchini with Penne Pasta tossed in Marinara.” With her increasing responsibilities, Becky’s hours on the job increased so that she spent most of her waking hours at Northridge. Rebecca had to make a change, i.e. begin another adventure. “No one— not even chefs— realize how much work an Executive Chef does until he/she becomes one. It has been a long three years with lots of changes. I did my very best to grow the business every way I could. “Northridge was a wonderful opportunity for me to really expand,” Becky explains. “I developed lots of solid relationships because the club members became like family. They have all been so supportive of me and will continue to be.” While Becky promises herself to hold onto the good lessons learned, she has come full circle. Once again, she has realized how Julian seems to have grown so much in the past three years, yet because of her working long hours, she has missed many of his changes. Therefore, she is stepping away from her Executive Chef’s position to spend more time with her family, BUT she will not be out of the kitchen. For one thing, Jason will not allow it. “He is so good for me,” Becky admits. Jason expects a “new” meal every night. He always wants a minimum three courses. Since French meals usually include many more courses than three, Rebecca is getting off easily with a salad, an entrée and a dessert or maybe an appetizer, a salad and an entrée. “It varies.” Jason’s meal poses real challenges for Becky because each night he names the ingredient around which the meal should be created. “He keeps me on my culinary toes,” Rebecca smiles as her eyebrows arc on her slightly turned head. Rebecca will also be kept on her culinary toes by her return to Julie’s. “I love the thought of helping her out,” Becky acknowledges. As she notes, she will be returning to a busy, comfortable environment—varied menus, bakery (perhaps she can focus on breads), catering, and a constant parade of predictable and unpredictable events. “Julie’s is a good place for me to learn the business, too. She is always so professional in handling customers and employees. She believes in smiles on the faces of her customers and employees, too.

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“Julie’s has so many things to do. There are lots of opportunities to be creative. “This is a good place to have a life and be a chef— definitely a perk,” Becky concludes. “Being a mom and a chef are both full time jobs. “I start the first week of June in a place I already know I will feel comfortable. Thirty is not old. This is a perfect time for me to be leaving [or starting another adventure]. Losing my mom at 11 puts an important perspective on being with my family.” Ultimately, Rebecca and Jason want to own their own restaurant. Like so many, they have become a part of the food service industry, have learned to deal with its pressures, problems, challenges and rewards. As Julie advises, “If you’re gonna’ dream, Dream Big,” and they are. They dream of a small, bistro restaurant where families are welcome, and Rebecca can practice her preference for “fusion” cooking to her heart’s delight. Adventurer that she is, Becky likes to combine different types of food, like Thai and French, for example, into a single dish. In their restaurant, rich sauces and fresh ingredients will be welcomed along with smaller, healthier portions. “I know it’s trying to work with your husband, but I want


ALT Magazine

July 2013

to work with the best in the industry, and Jason’s the best at what he does.” Writing a cookbook is also on Rebecca’s list of “to do” projects; obviously her cookbook will illustrate a not-so-

traditional flair. Who knows where these ambitious adventurers will find themselves? After all, one reason to undertake an adventure is its uncertain outcome. For Rebecca any adventure is worth undertaking as long as she has her family and her friend Kortnee by her side. Their preparations for the 4th of July require lots

of planning because so many are involved. Potluck dishes which display everyone’s culinary talents will probably determine their celebratory table, while her dad, and some of her brothers light up the grills and Jason takes care of the drinks. “Kortnee, and my dad are the only ones who ever cook for me,” Becky explains. “People are intimidated by a chef and want me to take over.” But Becky is a dreamer, and she has planned what her perfect meal would be: “Head to the ocean. Fish it. Catch it. Enhance lightly. Enjoy. Right on the beach prepare sushi using local citrus and fresh veggies. Or if the catch is mahi-mahi, then sear the fish pitch black with beurre blanc, fresh veggies, and always milk chocolate for dessert. “No flowers or diamonds for me. I just need chocolate. If I could get away with it, I would eat Snickers every day.” Rebecca Williams, daughter, wife, mom, chef, friend, adventurer, and chocolate aficionado, values her small town rearing and the work ethic with which she has been equipped. To the advantage of many, she has taken her curiosity and creativity into kitchens—professional and personal— to implement her skills as a chef.


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What is Aging in Place? (AIP) Simply put, Aging in Place means remaining in your own home safely and independently while maintaining your lifestyle. It means not having to move from one’s present residence in order to secure necessary support services in response to changing needs. Maintain the pleasure of living in your familiar surroundings with neighbors and friends rather than moving to a health care facility.

Why Do I Need a Certified Aging In Place Contractor?

When to Set Up an AIP Plan.

A Certified Agingin-in-Place Specialist (CAPS) has been trained in: • the unique needs of the older adult population; • aging in place home modifications; • common remodeling projects; • solutions to common barriers; • universal design.

It’s for responsible adults who want to ensure their quality of life for years to come. If you haven’t yet retired, AIP means you have to think about what your needs will be, research your options and devise a plan that will work for you and your family. If you are retired, take control of your life and build a plan that will help you deal with potential issues down the road.

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Achieving that title—an intimidating one at that—means that she can handle almost any pressure at any moment with integrity—possibly with a smile and “a little, maybe a lot, of attitude.” She can take criticism and be willing to work with the problem until an acceptable resolution has been found. None of those skills are easily acquired or mastered but the “wild ride” of the professional kitchen requires that they be developed for survival. The engine of all these efforts is “passion.” Rebecca Williams, A French Chef truly at home in Arkansas and Texas, shares a bit of herself, of her heart and hands, with every dish or meal that she prepares. Becky has learned well the accuracy of wise cartoonist Charles Schulz: “All you need is love. But a little chocolate now and then doesn’t hurt.”

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ALT Magazine

July 2013




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ALT’s Cooking At Home

Bacon Wrap Shrimp Po’boy

Poblano butter

6 inch baguette, or hoagie roll 4 large or 5 small raw shrimp peeled and devein ½ teaspoon of cayenne pepper 2 teaspoon Tonya’s creole seasoning ½ teaspoon black pepper 2 teaspoon granulated garlic 2 teaspoon cumin 2 teaspoon ancho chili powder 2-3 strips of bacon cut into fourths 1 fresh lime

1 poblano pepper, roasted and deseeded 1 stick of salted butter, softened 1 ½ t granulated garlic

Po’boy garnishes Shredded iceberg lettuce, sliced tomato, sliced red onion, and fresh cilantro leaves. Mix dry ingredients in a bowl with the shrimp, and wrap bacon tightly around the shrimp, grill until bacon is crisp and shrimp are cooked through(careful not to overcook, they should only take 8-10 min.), and squeeze lime juice over the shrimp when they are done.

Blend above ingredients in food processor until smooth 4 ears of corn pull husk from ear without removing, clean ear of silk wash and set to dry. Run ears of corn with butter until coated all the way around, fold the husk back around the corn. Grill it on the outside of the direct heat with lid closed for approximately 30 minutes, (turning as the husk browns)or until corn is tender, you can add more butter after cooking if desired. This meal would go great with American or German potato salad. Becky Williams Julie’s Deli

Slice your baguette in half and rub your dijionnaise on both sides of the bread, add shrimp and garnishes. Fresh jalapeno garlic Dijonnaise 1 fresh jalapeno deseeded and minced 5 garlic cloves minced ¼ cup Dijon mustard 1 1/3 cup real mayonnaise Combine above in food processor and blend until jalapeno and garlic are minced. Yields 16 ounces.

Grilled T-bone with Cilantro Chimichurri with Grilled Corn and Poblano Butter Cilantro chimichurri sauce 1 bunch fresh cilantro 1 T red wine vinegar 1 T dried oregano 1 t minced garlic 1 t tabasco sauce 1 T extra virgin olive oil Pinch of salt and black pepper Combine all ingredients in a food processor or blender for 30 sec. Season T-bone with kosher salt and black pepper and grill to desired temperature, add sauce to steak after you flip it. Yields enough sauce for 8 steaks. July 2013


ALT’s Cooking At Home

Stuffed Potatoes

Owners: Mark James, Wade Simpson, Matt Wilson Why did you become interested in opening a resturant? I love the food service industry and customer service. I take great pride in preparing meals that I would be happy to serve my grandmother. What is the most interesting thing that has happened to you in your restaurant? I would have to say the most interesting thing is how the people of Texarkana have embraced our concept. I love meeting new friends from all walks of life.

What do you want ALT’s readers to know about your restaurant’s ambience/experience? We serve the best pizza in Texarkana and our service is second to none! We offer a FAMILY friendly environment that appeals to all ages, both young and old! Let’s not forget 15 HDTV’s with every sports package anyone would want! Please share one of your favorite recipes! Men love meat and potatoes -- so here is my potato recipe!

Filling ingredients: 6 Baking Potatoes 1/4 Pound Chopped Ham 3 green onions, diced Real Bacon Bits to taste 1 Cup Sour Cream 1/4 Pound Real Butter 1 Tablespoon Seasoned Salt Salt & Pepper to Taste. 8 Ounce Shredded Cheddar Cheese Method: Bake potatoes until soft. Scoop potatoes out of shells and keep shells. Mix potatoes with all other ingredients, except cheddar cheese. Fill each empty shell with mixture. Top with shredded cheddar. Cook in 350 degree oven until cheese is melted. Enjoy! Micah Neal Gusano’s Chicago Style Pizzeria

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ALT’s Cooking At Home

Grape Salad

Great with Meals in the Hot Summertime!

Ingredients: 2 lbs green seedless grapes 2 lbs red seedless grapes 8 ounces sour cream 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract, to taste

Stir grapes into mixture, and pour in large serving bowl. For topping: Combine brown sugar, and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.

Topping Ingredients: 1 cup brown sugar, packed, to taste 1 cup crushed pecans, to taste

p.s. I use extra cream cheese and pecans -- and it is delightful! Enjoy!


Debbie Brower

Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.

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by Vincent Senatore

Summer Pasta When I was a kid, pasta in my house was served 3 different ways; with a big, rich tomato sauce, white clam sauce or garlic and oil (sometimes with anchovies). Obviously there were no complaints. We’re 100% Italian and pasta was always wonderful. However, I do remember some of those really hot summer days back in New Jersey when the kitchen was just too hot to cook. We didn’t have air conditioning and the mere boiling of water made the room a virtual sauna. We ate very early on Sunday so it wasn’t too bad. But, I would be miserable throughout the afternoon. Cold meatball or sausage sandwiches would be great around 6 pm or so -although, Mom’s sauce was best when served hot. Since my childhood, the wine industry afforded me many trips to Italy and my culinary life would never be the same. This is where I learned to eat pasta outdoors. I even learned to like cold pasta. And, you would not believe the amount of ingredients that can be added to cold pasta. Most importantly, I was delighted to learn that one could eat Parmesan cheeses in chunks. The first time I broke off a piece of Reggiano Parmigiano and consumed it with a slice of salami and a

bread stick, I wanted to shout praises to the gastronomic gods. Then, during a break from one of our sales meetings, we wandered into a little Piazza in Florence. Very quickly, we were dipping fresh, hard crusted Italian bread in a dish of olive oil and assorted herbs and spices. The wine was an amazing white wine called Galestro. Again, I was awestruck by the flavors and tastes of this superfresh white wine that is very rarely found in the US (because it doesn’t travel well.) The fresh flavors of the wine and the rich herbal aroma of the olive oil were enough to change my mind about how one might consume cold dishes. While Mom would simmer her tomatoes (in the sauce) for hours, I actually prefer fresh Roma tomatoes, sautéed in olive oil for a short 3 or 4 minutes. The best part of this very simple dish is that it can be consumer hot or cold. The hardest and most time consuming part of this dish is boiling the water for the pasta. Further, the best part of this dish is that many components are interchangeable and each component will be equally delicious. So, let’s get started!

Capellini Pomodoro (Angel Hair and Roma Tomatoes) Ingredients: 4 cloves of garlic (I like to thinly slice the clove, rather than mince) About 8 to 10 ripe Roma Tomatoes (dice them into 8 pieced per tomato) 6-8 fresh Basil Leaves 3 oz Virgin Olive Oil 3-4 oz Parmesan Cheese (preferably Reggiano, shredded or grated) 12 oz of Capellini pasta ½ teaspoon black pepper Pinch fresh oregano 48

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July 2013

Pinch crushed Italian red pepper (Optional) Directions: Heat Olive oil and garlic until the garlic starts to turn white, add diced tomatoes and half of the black pepper cook for about 3 to 4 minutes. Add basil and remove from the heat. Add half of the parmesan cheese. Place Capellini in boiling water (break in half); Drain cooked Capellini. (Be careful this pasta cooks very fast.) Blend the pasta with the cooked tomatoes and sprinkle with the remaining pepper and Parmesan cheese. Serve immediately with a Sauvignon Bland or Pinot Grigio. This dish is great because it can be served hot or cold and one can change the style by adding a few different flavorings. For a more zesty dish, add some Italian Dressing (I like this one cold); if you would like to spice this dish up a bit, add a teaspoon of Italian red pepper flakes. One can always add Shrimp or Scallops and hard-crusted Italian bread to the meal to make it more robust. Lastly, grill some chicken breast and cut them into bite size pieces and add it to the Capellini with a small can of Cream of Mushroom Soup. This is a really rich and velvety dish that will satisfy any hunger. I hope you like this recipe because I am now starving!!!





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brought a 85,000 flow and a less productive bite as the fish were in a transition. Add in a cold front that came through Thursday night and you could tell fishing was not good.

by Mike Brower

Cast, Cast and Cast Again


he June BFL tournament this year was at Lake Dardanelle (Arkansas River) and the water conditions from practice to tournament day were, to say the least, EXTREME. On Thursday morning the level at Ozark dam was 352 feet (about 8 feet above normal) and they were releasing 100,000 cubic feet of water a minute. The larger bass were positioned in the current of muddy water and would slam a spinnerbait. By noon, the Corps made a gate change and reduced the flow to 80,000 and the level was falling, as was the bite. Friday


ALT Magazine

July 2013

Friday afternoon the Corps made another gate change and the water fell 7 feet up river at the lock and 2 feet down at Dardanelle. Now that you have a grasp of the conditions, let’s talk about how I dodged a bullet and caught 15 pounds to finish 11th. When conditions change that drastically, in such a short period of time, the fish will move to hard cover (wood) like logs and leaning trees, even large stumps, close to deep water. It will take multiple casts to the same spot to trigger a bite. I had four places that fit the bill and would make 5-15 casts at the same target before I caught the fish there, then I would move to the next target and start all over again. In these kind of conditions the fish tend to move to the cover and become inactive until aggravated into biting, so you will need to make multiple casts before one bites or you decide to move on to the next target. Also, you need to remember that isolated cover tends to be more consistent in holding fish.

ALT’s Cooking At Home

Sugar Crinkles 1 cup butter (not marg) 2 cups sugar 2 eggs 1 tsp vanilla 2 2/3 cups flour (I use Cup 4 Cup Gluten Free Flour) 1 tsp cream of tartar 1 tsp baking soda 1 tsp salt Cream butter and sugar. Add eggs and vanilla. Mix in dry ingredients. Cover and chill for 2 hours or overnight. Form balls from 1 Tbls of dough, roll in sugar and sprinkle with water. Bake at 350 for 20 minutes. I have no idea how far back in my family this recipe goes. I remember when I was little we had a glass cookie jar with a metal lid and my mom would make these cookies so big that they wouldn’t fit in the jar. It didn’t matter- they never lasted very long. Still don’t! Lara Alexander

July 2013


ALT’s Cooking At Home Crisp Cucumber Salsa 1/4 cup is only 16 calories! (YES ONLY 16 Calories!!!) 2 cups finely chopped seeded peeled cucumber 1/2 cup finely chopped seeded tomato 1/4 cup chopped red onion 2 Tbsp minced fresh parsley 1 jalepeno pepper, seeded and chopped 4-1/2 tsp minced fresh cilantro 1 garlic clove, minced or pressed 1/4 c reduced-fat sour cream 1-1/2 tsp lemon juice 1-1/2 tsp lime juice 1/4 tsp ground cumin 1/4 tsp seasoned salt Tortilla chips


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In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips. Enjoy! Susan Whitten The Beauty and Wellness Center

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Submitted by Dustin Stringer Stringer Wealth Management LPL Financial

529 Plans and Financial Aid Eligibility


f you’re thinking about joining a 529 plan, or if you’ve already opened an account, you might be concerned about how 529 funds will affect your child’s chances of receiving financial aid. Of all the areas related to 529 plans, financial aid is perhaps the most uncertain, and the one most likely to change in the future. But here’s where things stand now. First, why should you be concerned? The financial aid process is all about assessing what a family can afford to pay for college and trying to fill the gap. To do this, the institutions that offer financial aid examine a family’s income and assets to determine how much a family should be expected to contribute before receiving financial aid. Financial aid formulas weigh assets differently, depending on whether they are owned by the parent or the child. So, it’s important to know how your college savings plan account or your prepaid tuition plan account will be classified, because this will affect the amount of your child’s financial aid award. A general word about financial aid: Financial aid is money given to a student to help that student pay for college or graduate school. This money can consist of one or more of the following: A loan (which must be repaid in the future) A grant (which doesn’t need to be repaid) A scholarship A work-study job (where the student gets a part-time job either on campus or in the community and earns money for tuition) The typical financial aid package contains all of these types of aid. Obviously, grants are more favorable than loans because they don’t need to be repaid. However, over the past few decades, the percentage of loans in the average aid package has been steadily increasing, while the percentage of grants has been steadily decreasing. This trend puts into perspective what qualifying for more financial aid can mean. There are no guarantees that a larger financial aid award will consist of favorable grants and scholarships-your child may simply get (and have to pay back) more loans. The two main sources of financial aid are the federal government and colleges. In determining a student’s financial need, the federal government uses a formula known as the federal methodology, while colleges use a formula known as the institutional methodology. The treatment of your 529 plan may differ, depending on the formula 54

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July 2013

used. How is your child’s financial need determined? Though the federal government and colleges use different formulas to assess financial need, the basic process is the same. You and your child fill out a financial aid application by listing your current assets and income (exactly what assets must be listed will depend on the formula used). The federal application is known as the FAFSA (Free Application for Federal Student Aid); colleges generally use an application known as the PROFILE. Your family’s asset and income information is run through a specific formula to determine your expected family contribution (EFC). The EFC represents the amount of money that your family is considered to have available to put toward college costs for that year. The federal government uses its EFC figure in distributing federal aid; a college uses its EFC figure in distributing its own private aid. The difference between your EFC and the cost of attendance (COA) at your child’s college equals your child’s financial need. The COA generally includes tuition, fees, room and board, books, supplies, transportation, and personal expenses. It’s important to remember that the amount of your child’s financial need will vary, depending on the cost of a particular school. The results of your FAFSA are sent to every college that your child applies to. Every college that accepts a student will then attempt to craft a financial aid package to meet that student’s financial need. In addition to the federal EFC figure, the college has its own EFC figure to work with. Eventually, the financial aid administrator will create an aid package made up of loans, grants, scholarships, and work-study jobs. Some of the aid will be from federal programs (e.g., Stafford Loan, Perkins Loan, Pell Grant), and the rest will be from the college’s own endowment funds. Keep in mind that colleges aren’t obligated to meet all of your child’s financial need. If they don’t, you’re responsible for the shortfall. The federal methodology and 529 plans Now let’s see how a 529 account will affect federal financial aid. Under the federal methodology, 529 plans--both college savings plans and prepaid tuition plans--are considered an asset of the parent, if the parent is the account owner. So, if you’re the parent and the account owner of a 529 plan, you must list the value of the account as an asset on the FAFSA. Under the federal formula, a parent’s assets are assessed (or counted) at a rate of no more than 5.6 percent. This means that every year, the federal government treats 5.6 percent of a parent’s assets as available to help pay college costs. By contrast, student assets are currently assessed at a rate of 20 percent. There are a few points to keep in mind regarding the classification of 529 plans as a parental asset:

A parent is required to list a 529 plan as an asset only if he or she is the account owner of the plan. If a grandparent is the account owner, then the 529 plan doesn’t need to be listed as an asset on the FAFSA. (However, distributions from a grandparent-owned 529 account are counted as student income on the FAFSA, while distributions from a parentowned 529 account are not.).

education savings accounts, mutual funds, and U.S. savings bonds (e.g., Series EE and Series I) owned by a parent are considered parental assets and counted at a rate of 5.6 percent. However, UTMA/UGMA custodial accounts and trusts are considered student assets. Under the federal methodology, student assets are assessed at a rate of 20 percent in calculating the EFC.


Any student-owned or UTMA/UGMAowned 529 account is also reported as a parent asset if the student files the FAFSA as a dependent student. A 529 account is considered an UTMA/UGMA-owned account when UTMA/UGMA assets are transferred to a 529 account.

Also, distributions (withdrawals) from a Coverdell ESA that are used to pay qualified education expenses are treated the same as distributions from a 529 plan--they aren’t counted as either parent or student income on the FAFSA, so they don’t reduce financial aid eligibility.

If your adjusted gross income is less than $50,000 and you meet a few other requirements, the federal government doesn’t count any of your assets in determining your EFC. So, your 529 plan wouldn’t affect financial aid eligibility at all.

One final point to note is that the federal government excludes some assets entirely from consideration in the financial aid process. These assets include all retirement accounts (e.g., traditional IRAs, Roth IRAs, employer-sponsored retirement plans), cash value life insurance, home equity, and annuities.

Note: Investors should consider the investment objectives, risks, charges, and expenses associated with 529 plans before investing. More information about specific 529 plans is available in the issuer’s official statement, which should be read carefully before investing. Also, before investing, consider whether your state offers a 529 plan that provides residents with favorable state tax benefits. Disclaimer This report is intended to provide you with an analysis of your major financial goals. It is based on the data and assumptions you have provided or instructed us to make. Consequently, the outcome of the analysis will be dependent upon the accuracy of your data and reasonableness of your assumptions. Assumed rates of return may also either be assigned by your Adviser, or if utilizing Asset Allocation, be based on the historical returns of the benchmark indexes for the asset class. Please review all assumptions before reviewing the rest of the report to ensure the accuracy and reasonableness of the assumptions. Inaccurate or unreasonable assumptions may materially impact the results of the plan. It is important to note that actual results may differ due to any number of events. Some events are within your control, such as your spending habits, while other events, such as market performance, interest rates and tax policies, are not. To the extent that any of the referenced assets represent current account holdings there is no guarantee that these rates will be achieved. Securities Offered Through LPL Financial. Member FINRA/ SIPC.

Distributions (withdrawals) from a 529 plan that are used to pay the beneficiary’s qualified education expenses aren’t classified as either parent or student income on the FAFSA. The federal methodology and other college savings options How do other college savings options fare under the federal system? Coverdell

The institutional methodology and 529 plans When distributing aid from their own endowment funds, colleges aren’t required to use the federal methodology. As noted, most colleges use the PROFILE application (a few colleges use their own individual application). Generally speaking, the PROFILE digs a bit deeper into your family finances than the

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Regarding 529 plans, the PROFILE treats both college savings plans and prepaid tuition plans as a parental asset. And once funds are withdrawn, colleges generally treat the entire amount (contributions plus earnings) from either type of plan as student income.

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by Christine Amos

Be Careful What You Ask For... When you sit down in the salon chair at your hair dresser, the first thing you are asked is how would you like your hair to look. Perhaps it may be phrased as what style or cut will it be. Your stylist goes to work on your locks. I’m quite certain no one goes to a salon windblown, with rats in their hair, and sits down and says, “Ok, just cut out the knots and give me short on the front because I can’t see. Leave a little on the back because I don’t want my neck to get sunburned.” As I’m typing this on my patio, I’m laughing over my cup of coffee with THAT mental image! We trust our hairdresser to give us the best style possible to maintain the image that we have of ourselves. We know when we make our appointment that we have chosen someone that has been board certified to professionally cut and style our hair. We sometimes take a photo from a magazine to illustrate what we prefer to have done. We know we do not have to tell our stylist how to actually do that cut as they have been trained to use their tools and have probably done that cut hundreds of times. Which leads me to tell you about some things that professional groomers have been asked to do. A customer comes in with their little dog and has trouble combing or brushing out the legs. Their little angel likes to nip at them during a brush out session at home. So guess what? Rats, mats and tangles. We can usually fix that in a quick minute. If it’s too badly matted, we prefer to not suffer your baby and shave it off to an easier length for you to maintain at home. Humanity before vanity, I always say. Owners says, “Well we really like to have Boo Boo with long hair but she got matted so will you just cut out the knots and leave about an inch all over her body?” WHAT?! You want to actually pay me to cut your dog’s hair gapped up? We then talk about styles that are actually available for your particular needs. For the safety of your pet we look at the tightest mat on the pet and explain that to take that off and make it look even, we will have to use a blade 58

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that will safely remove it. We don’t want your pet to leave the salon looking as if a young child had played around with scissors. The length left after the mat is removed is typically the length that should be blended all over the pet. Sometimes the owner doesn’t understand this concept but realizes upon picking up their baby that it actually looks pretty cute! We try to help you understand what can and cannot be done so you will be happy with your cut. If your dog is matted like Bob Marley’s hair, and is not a Puli or a Komondor, a dematting session will not be available to you. We want you to be happy with what you have gotten and not ashamed to take your dog out in public. Having said that, I have to share with you that on occasion I have thought, “Hmmm wonder what would happen if I did give them that short cut on the legs and leave that body?!” Would they be happy? Would they hate it? Would they blame me for the decision? I don’t chance it! I will tell you if I think you won’t be happy with the result BEFORE I cut. I was recently sent a photo from a groomer friend of just said haircut. Owner asked for something that her groomer did not want to do but gave in. Funny to me, but that poor little darling had to endure it until it grew out. I wonder if it was traumatized? I wonder if all the dogs in the neighborhood laughed at him? Poor baby. If you trust your groomer enough to leave it for an extended period of time to be groomed, it’s safe to say that you can trust your groomer’s professional opinion. If you can’t trust your groomer, then you should find a new one! Be careful what you ask for!

Christine Amos has over 30 years experience grooming pets and an owner of Georgia’s Pet Salon. She is a Certified Groomer, Master Groomer, AKC Canine Good Citizenship Evaluator, and Obedience Trainer. She is also Mom to Georgia (pictured), MoMo, and Annabelle!

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Dear Kendra Dear Kendra, I have been battling issues for over a year now on being hurt, confused, and loss of feelings for my husband. We have fallen apart from each other in so many different ways. I have tried to fix and heal things between us. I have done everything I could think of to make things work. Nothing is working. What I have been dealing with are issues that only he can fix. I told him I was unhappy and just didn’t think this would work anymore. Could we take time apart? He suggested that time apart isn’t what married couples do. Married couples work out their issues together, but we aren’t getting anywhere and nothing gets fixed or changed. So I’m left with stay unhappy or move on with my life. What do I do? Move on? Hi Move, I have gone back and forth with how to answer your letter. I know my advice is probably not going to be popular but I just feel like I have to tell you the way I see it. I was married for 17 years to my first husband. He was/is a good man. For the last 7 years of our marriage, I was very unhappy. I wanted to leave many times but I would stay. Why did I stay if I was so unhappy? Sometimes it was the guilt of getting a divorce, other times it was fear of the unknown or just not wanting to give up on something I had invested so much of my life on. Like you, I also tried everything I knew to try to make my marriage work. Everything. The thing is, sometimes people outgrow each other. Did you marry young? I got married at 20. Well at 37, I was a completely different person and so was my ex. We had grown up into two people that didn’t really mesh any longer. No matter what anyone tells you, that really does happen and it isn’t 60

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anyone’s fault! Some people grow, some people don’t. In the end, I decided that I had to put my emotional and mental health first and I moved out. It hurt…everyone. Including me. But it was the right move. Now, 3 years later, I am remarried to the love of my life and experiencing happiness on a daily basis. Yes, I said daily basis. I wake up so happy to be alive and so happy to be loved and give love. My ex-husband also found the love of his life and I know that we are both better off now, even though 3 years ago no one could see past the pain of the divorce. Time really does heal. I truly believe that if you can’t look at your spouse now and say “I’d marry you all over again” then there is a serious problem. If you truly do want it to work, then try the time apart. Sometimes time apart can help heal a marriage. That could be exactly what you need (and what he needs!). Time apart will give you a taste of what it is like without him and give him a taste of life without you. I am sorry you are struggling with this. I would not wish that kind of unhappiness on anyone. I think a lot of people feel the same way you do, but they just don’t voice it. I am in no way encouraging you to get a divorce, but what I am encouraging you to do is to find your happiness, because here’s the deal: You only have this one life. You only have the time allotted you. Spend it filled with love and happiness. If you think you can stay, then stay and choose to be happy, regardless of your circumstances. I can tell you that I do not regret my first marriage because I have 3 beautiful children as a result. I also do not regret calling it quits. It takes a lot of courage to leave a marriage, and I truly believe that my courage made us all a lot happier in the end. I wish you the very best. Much love, Kendra

Dear Kendra, My toy poodle died last month and I have been having trouble moving on. Skittles was my best friend. Everyone keeps saying it was just a dog but she was more than that to me. I don’t think getting another puppy would make me feel better. It just wouldn’t be the same. How do I move on? I miss her so much. Grieving Dear Grieving, First off, let me just say how very sorry I am for your loss. Essentially, you lost a “person” that was very important in your life and your grief is very real. Those that say “It was just a dog” just don’t get it. That’s all they have ever had, pets. You shared a bond with Skittles that can’t be explained, it can only be felt. I have two dogs. I have had Lucy for 8 years. I love her, but she is my pet. I also have Sky, she is 1. And Sky is like my child. I worry about her getting hurt or being sick. I look forward to seeing her after work each day. I get it. The love is different. Skittles wasn’t just a pet to you; she was your best friend. I would recommend a grief counseling group. There are lots of groups online where you can mourn with people who understand. I wouldn’t talk about it to those that don’t. Find those with like feelings and allow yourself to mourn your best friend. It’s ok to cry. It’s ok to be sad. Here is a support group I found online: http:// Connect with those that understand your loss. That is key in helping you move on. Airhug and much love to you, Kendra

Dear Kendra is not a licensed therapist. The guidance offered on ‘Dear Kendra’ is intended for informational purposes only. Use of this column to provide guidance is not intended to replace or substitute any professional, financial, medical, legal, or other professional advice. If you have specific concerns or a situation in which you require professional, psychological or medical help, you should consult with an appropriately trained and qualified specialist. Kendra is a happily married wife with three wonderful children, two perfect grandchildren and two spoiled doggies. She bases her guidance on a life packed full of experiences and a passion to help others. Besides being Dear Kendra she is also an entrepreneur and On Air Personality on KKYR 102.5. You can “Like” her on Facebook by visiting Submit your anonymous questions by email: or by mail: ALT Magazine 200 Heather Dr Texarkana, TX 75501

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by Anne Fruge

There was the true Light which, coming into the world, enlightens every man. John 1:9

Our next meal. We go to the grocery store and peruse the fresh produce. We meet friends at our favorite restaurant for a dish we crave. Yet as we plan and purchase and ponder our many options, one in four children in Texarkana do not know where their next meal will come from. It seems unfathomable that children in our community go to bed at night with an empty stomach, and yet, our community’s food pantries and assistance programs say that they are seeing an even greater need. “More and more families in Texarkana are facing hunger than ever before,” Rachael Schwartz, Development Director for Harvest Texarkana says. “Unfortunately, there is a stigma that the hungry are lazy or simply looking for a handout. This is simply not so. Most of our citizens are only a few paychecks away from needing assistance after being laid off or facing a medical emergency.” Upon graduation from Ashdown High School, Rachael attended the University of Arkansas where she majored in Marketing. Shortly after, Rachael began graduate school at Texas A&M- Texarkana then began working as development director at Harvest Texarkana, where she is currently serving as Interim Executive Director. “It’s only by luck that I found this job. I was not planning on a career at a non-profit, but the opportunity has been more rewarding than I could have hoped for,” Rachael says. “I love that I can have a positive impact on the community, and I really enjoy working with different organizations and meeting new people.” Texarkana’s local food bank, Harvest Texarkana, is working daily to alleviate hunger in our community by providing food for shelters, group homes, food pantries and after-school programs. They provide a dizzying amount of invaluable services behind the scenes. Right now they 62

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provide food to over 100 agencies in nine counties in Southwest Arkansas and Bowie County. As long as a non-profit agency has applied and met food safety requirements, they can receive food from Harvest Texarkana. “We solicit donations of food from local, regional, and national producers and manufacturers, wholesalers, distributors and supermarkets, and collect additional products through community food drives. In fact, we pick up food from seven Walmarts, five days a week and bring that food to our warehouse,” Rachael explains. “Sometimes donated food simply has a dent in the can or the packaging is torn, but the food inside is still perfect so we can save it from going in the trash.” Once the items arrive at the warehouse, they are sorted and stored by volunteers so that the food can be matched to those in need. Harvest Texarkana has been helping the needing in our community since 1989. Harvest Texarkana distributed its 10 millionth pound of food in March of 2010. Most of this was surplus product that would otherwise have simply gone to waste. “We are constantly try to save perfectly safe and nutritious food from going to waste. It’s overwhelming when you think of how much a family, store or restaurant throws away every day,” Rachael says, “especially when our agencies are receiving daily calls from people in our community who have nothing in their pantry for supper tonight. Our mission is to help these families and educate the community about how much they can make a difference. With a $1 donation, the food bank can distribute 7 pounds of food.” Harvest Texarkana is a working food bank, but they also provide other programs to the community like their mobile pantry. Once a quarter, the food bank’s volunteers pack at least 150 boxes of food into trucks to distribute at Murfreesboro, Arkansas, or

Stamps, Arkansas. Both locations are rural communities with a lack of discount grocery stores and food pantries. “There is always a line for food on the day before we arrive,” Rachael says, “and we always run out of food. One time at a mobile pantry distribution in Murfreesboro, a lady stood in line to sign up to receive a pantry box. I noticed that she was in much better spirits than everyone else in line. She then told us that this would be her last time to come to the mobile pantry distribution because she was about to graduate from a nursing program and would be starting a job shortly afterward. She explained that the pantry boxes had helped her family while she was trying to finish school so that she could have a better to job to provide for them. Next time, she said that she wanted to come back and volunteer to give back.” Also in the Harvest Texarkana warehouse, there is a special section set aside for their BackPack program. In this area, volunteers help fill backpacks with kidfriendly food for those who might not get a meal on breaks, weekends or holidays when school isn’t in session. The backpacks are stuffed with items like Vienna sausages, fruit snacks, cans of ravioli, applesauce, or peanut butter crackers because they require little to no preparation. This year, Harvest Texarkana distributed food to 19 campuses and sent out over 600 packs a week with the help of Agency and Program Coordinator, Robin Hidalgo. “This is one of our growing programs, and we are very excited because we just received a $45,000 Walmart child hunger grant to expand and better equip this program,” Rachael says. “We know hunger affects a child’s behavior in school. When a child has to worry about something as basic as finding a meal, they might not focus in the classroom or exhibit some behavioral problems.” One time, Rachael heard Andrew Williams, the Arkansas High student who is attending Yale University, speak at Kiwanis. While talking about his childhood, he said that he was once on the BackPack Program. “He told us how much it meant to

him to have meals provided for him on the weekends when he did not have food at home,” Rachael says. “The BackPack food gave him the ability to focus on his studies, instead of being hungry, and eventually be accepted to Yale University.” In order to help the community, Harvest Texarkana relies on their amazing volunteers, donations, grants, and their two big fundraisers: Wine and Jazz in April and Taste of Texarkana in October. Right now, Harvest Texarkana is working on a new venture: their one acre garden. A Girl Scout working on her gold project was inspired to help Harvest Texarkana provide fresh produce to those in need. She worked with Aloha Aire to run a water line from the warehouse to the garden. She also worked with local retail stores to provide seeds and gardening tools. Now volunteers help plant and tend to the garden which will provide an abundance of watermelon and cantaloupe, two low- maintenance, high-yield crops. The food bank also accepts community garden donations from farmers with surplus crops. Harvest Texarkana also has a refrigerated Food Rescue van that picks up left-over food from area restaurants and school cafeterias and delivers it to local agencies that can use it for community meals. “Last year Harvest Texarkana was able to help over 50,000 individuals and distribute over 2 million pounds of food,” Rachael says. “We hope to expand that

number every year. We’ve been blessed by the number of people who purchase tickets for fundraisers, host can food drives, and volunteer. Even a small effort can make a big difference in a neighbor’s life.” Harvest Texarkana is already planning for Taste of Texarkana in October and has several vendors already signed up for the event. If you are looking for another way to get involved make sure you follow Harvest Texarkana on Facebook. Rachael posts any current needs that may arise throughout the day. “One day we posted that we needed 20 backpacks on Facebook, and by the end of the day, we had every single one,” Rachael says. “We have a very attentive and giving community.” Another great way to get involved is during Hunger Action Month every September. Harvest Texarkana provides a “30 Ways in 30 Days” calendar to help alleviate hunger in the community. Each day has a different challenge and the whole month is filled with food drives and opportunities to spread awareness. In September and several other times a year, Harvest Texarkana, extends the SNAP Challenge where they encourage community members to follow the same budget as a person on food stamps (USDA Supplemental Nutrition Assistance Program): $4 a day. “I’ve done the challenge and it’s very difficult to eat healthy on a budget,”

Rachael says. “Until you try to only eat or drink what you can buy on $4 a day, you cannot appreciate how hard this.” Harvest Texarkana provides so many opportunities for everyone to get involved and make a difference. Whether you follow them on Facebook and provide a need when you see it, volunteer in the garden, give up your time to pack boxes, host a can-food drive, help raise a donation, take the SNAP Challenge or attend a fundraiser, Harvest Texarkana’s goal is educate the community about how easy, and how necessary, it is to help. “Working here has really helped me realize how important it is that we help our neighbors who are struggling,” Rachael says. “Even small acts of kindness, like providing food, can truly help them get to the next level where they no longer need assistance and can begin giving back as well.” Texarkana’s local food bank, Harvest Texarkana, is a member of Feeding America and a United Way agency. They work daily to alleviate hunger in our community by providing food for shelters, group homes, food pantries and after-school programs. If you would like to get involved, please visit for links on how to make a donation, volunteer, or host a drive. You could also check out the Harvest Texarkana Facebook page at for up-to-date news and postings about events.

July 2013


The Texarkana Humane Society is a non-profit volunteer organization dedicated to re-homing orphaned animals, promoting the human-animal bond, preventing animal cruelty, educating children and adults about responsible pet ownership and preventing pet overpopulation. In order to reduce the number of unwanted animals and the euthanization of them at the shelter people need to spay/neuter their pets. The Texarkana Humane Society has a program to help individuals do this and urge everyone to get involved and tell your neighbor, family, and friends to be responsible and do their part in putting a stop to this problem here in our city. Have them contact us regarding our program. Call 903 8386334 and we will be glad to help you.

Texarkana Humane Society

The Texarkana Humane Society is always needing volunteers as well as foster homes. If you would like to get involved and lend a helping hand they would love to talk with you. They are also needing the following items to help with the care of all the babies that come into foster: Puppy and kitten chow, formula for the babies, animal baby bottles, as well as monetary or debit card donations. We have a big need for individuals who have the time to bottle feed some of these babies. It is so sad when we cannot take any in because we are full and would welcome a few more bottle moms. It is a great expereince as well as very rewarding taking care of these little ones. If you can help with donations or feeding call Sherrie at 903 838-6334. Volunteers who agree to provide a foster home for our strays are provided with medical care for the animals. The Humane Society pays for all immunizations and spays or neuters the animal.

Our goal is to place these animals in permanent homes with responsible, loving pet owners. All of our services are provided through private donations from our community. Donations are accepted and needed! Our animal friends appreciate you and your donations are tax deductible! (The Humane Society is all volunteers and all money goes towards the animals.) We’ve got a full house! Please come visit us! You might find the addition your family has been looking for! Do you have an animal that needs a new home? Please don’t neglect it! Call us and let us help you find a foster home. We will list your animal on our Facebook page at no charge. Let us help! For more information, contact Sherrie Thompson, President, at 903.838.6334, or go to www. We’re also on Facebook!

Come visit us at Petsmart on the fourth Saturday of every month!



1. Scarlett is a terrier mix weighing 33 pounds. She is spayed, current on shots, heartworm negative, microchipped and full of love. She walks well on a leash, housetrained and rides well in a car. Scarlett will need a privacy fence as she has the ability to hop right over a 4ft fence. For more info call Sherrie at 903-838-6334. 2. Sissy is a pretty little Pom mix that is around a year old. She weighs 14 pounds, spayed, fully vetted, heartworm negative and microchipped. She is housetrained, gets along well with other dogs but is still a little shy. A fenced yard is required. For more info call Sherrie at 903-8386334. 3. Izzy is an 11 pound Boston terrier mix that was rescued from our local shelter. She is spayed, heartworm negative, microchipped and current on all her shots. She is 2 years


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old. This sweet girl would be a great addition to any family. Fenced yard required. For more info call Amber at 903949-9389. 4. Luna is a blue chihuaha mix weighing in at 8.3 pounds. She was born with a birth defect but that hasn’t slowed her down. She is housetrained, current on shots, gets along great with other dogs and would be a great addition to any family. For more info call Sherrie at 903-838-6334 5. Orey is a handsome 10 month old Lab/retriever mix weighing 43 pounds. We rescued from him from our local shelter and he is truly a great pup. He is neutered, current on shots, heartworm negative and microchipped. He is working on his housetraining, gets along with other dogs and would be a great addition to any family. A fenced yard is required. For more info call Jerry at 870-773-3740.




6. Roscoe is a 15 pound beagle mix. This little guy had a bad start, he was dumped then his leg was run over and broke, but now he is on the road to recovery. He has been fully vetted, neutered, microchipped, heartworm negative and is ready to go. He gets along with other dogs, cats, and his housetrained. This little fella is around 5 months old. For more info call Sherrie at 903-838-6334. 7. Zoe is a 35 pound heeler mix that is full of love. She has been spayed, current on shots, heartworm negative and is microchipped. She is being worked with on her crate training, walking on leash, gets along with other dogs and is eager to please. A fenced yard is required. For more info call Amber at 903-949-9389.





1. Black is a male Chow mix. He’s about 2 years old and ready to go home with a loving family. He’s very loving, but prefers dogs no bigger than himself. He’s been waiting since March. 2. Deon is a male Pit Bull mix. He is 2-3 years old and loves to run and play. He’s been at the shelter since February.

The mission of the Animal Care & Adoption Center of Texarkana, Arkansas is to be a technologically advanced, self sustaining, human and animal friendly facility that specializes in personal customer service from a team of knowledgeable, caring individuals who endeavor to achieve rapid placement of all adoptable animals. We are always in need of caring, capable volunteers to assist in with duties at the center, adoption events, fund-raising activities and more. Your tax-deductible donation will help care for and assist in the adoption of loving animals to good homes! The Animal Care & Adoption Center of Texarkana, Arkansas is located at 203 Harrison, Texarkana, AR, 71854. For more information, call Connie Slater at 870.773.6388, or visit www. We’re also on Facebook! We’re open Monday-Saturday from 10:00 - 5:00. Please note, all dogs adopted from this shelter MUST be spayed or neutered. Spays cost $89-$104, neuters are $76-$92 depending on the weight of the dog.




3. Jase is a male Chiuahuah mix. He’s about 3 years old and would love a family to call his own! 4. Ce Ce is a spayed, female Chihuahua mix. She is about 7 months old, energetic and loves to be around other animals. She also loves to play with toys, as well. Ce Ce has been waiting since March. 5. Lara is a female Pit Bull. She is laid back and loving. She’s been at the shelter since August.




8. Sabrina is a female mixed breed. She is loving, playful and would make a great addition to any family. She’s been waiting since January. 9. Rae is a female Labrador mix. She is goofy and loves to be loved on. She’s been waiting on a family to call her own since January. 10. Toby is a male Beagle mix. He’s 2-3 years old and he’s been waiting at the shelter since February.

Artex Animal Welfare, Inc. (mostly horses) 903.824.1990

Poodle Patch & Friends Passion for Pooches (mostly small dogs) 903.832.8632 Texarkana Animal League 877.525.4825 Texarkana Reptile and Amphibian Rescue 903.809.3761

How can you help the THS? The Texarkana Humane Society is always in need of dry food for puppies, dogs, cats and kittens, scoopable cat litter and litter boxes, collars, leashes, toys, beds, heartworm and flea medications, gift cards and monetary donations. These donations are all tax deductible, as the Texarkana Humane Society is a 501c3 organization. If your are interested in donating, helping with events, fostering or working fundraisers call Sherrie at (903) 838-6334.



11. Rocky is a male Black Mouth Cur. He’s ready for a place to call home and has been waiting since November. 12. Tyler is a male Heeler mix. He’s ready to be loved and has been waiting at the shelter since January. 13. Wendy is a female terrier mix. She loves to cuddle and give kisses! She’s been waiting for her loving home since March.

We’ve got lots of kittens needing good homes right now!

Who else can help?

Three Rivers Animal Rescue 903.490.4048


6. Leon is a male Hound. He loves to cuddle and play. He’s been waiting since February. 7. Monique is a female Pit Bull mix. She has a really big heart full of love. She’s been at the shelter since January.

1 1. Not sure which one is happier, Coco or Marlin but we are so happy for the both of them. Marlin had held off getting a new fur baby after losing his long time pet but when he felt he was ready to take that leap again he chose little Coco. Thank you to the Masey family for adopting him, we know he will receive lots of love, not only from Marlin, but his mother was crazy about him too!

2. We were so happy that Bentley was adopted by David and Angela McDonald. Bentle y will have lots of kids to play with since the McDonald family has 4 children at home, not to mention Cookie the shepherd and Phantom and Priscilla the cats that he will also have to keep him company. We thank the McD onald family 2 for giving this sweet boy a forever home. Cour tesy of the Texarkana Hum ane Society

Happy Tails! July 2013



Calendar of Events

Historic Silvermoon on Broad. Tickets are $20 and can be purchased in advance at For more information, 903-792-7191.

July 13

July 2 - July 23

Knitting For Kids at the Texarkana public Library. Registration required. Ages 10-16. Students must furnish their own knitting supplies. Supply list available at circulation desk. For more information, 903-794-2149.

July 10 - July 11

MASH BASH Community Blood Drive enjoy hamburgers, hot dogs, pepsi and t-shirts for all donors. Help keep the blood supply available during summer emergencies. 10:00AM-8:00PM. For more information, 903-794-3173.

July 11 - Aug 10

TRAHC presents the 25th Annual Regional Juried Exhibition from July 11 - August 10, 2013 at the Regional Arts Center. Juried artwork submitted by regional and national artists will be on display on all three floors of the Regional Arts Center. An Opening Reception will be held Saturday, July 13 from 6:30-8:00PM in the Regional Art Center’s second floor Cabe Hall. Awards will be presented at 7:00PM. Beverages and hors d’oeuvres will be served. Call (903) 792-8681 or visit for more information. The Regional Arts Center is located at 321 West Fourth Street (at Texas Blvd), Downtown Texarkana.

July 13

Texarkana Museums System Paul Prater Magic Show. Magician and Mentalist Paul Prater will be performing at The


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July 2013

Gospel Extravaganza at 4:00PM. Come out and be a part of this event, with the community coming together to hep our on. The proceeds will go to Randy Sam’s homeless shelter. There will be a great line up of singers, choirs, praise dancers, speakers, mime dancers and much more. If you are interested in participating or wanting further information please feel free to contact LaRhonda Hamilton at 903-2449283 or For more information, 903-244-9283.

July 18 - July 20

AIJCA Jr. Nationals at Four States Fair Entertainment Center.

July 20

TRAHC presents 1964: The Tribute live at the Perot Theatre on Saturday, July 20 at 7:30PM. This re-creation of a classic Beatles concert has been called “the best Beatles tribute on Earth” by Rolling Stone Magazine. Tickets are $49, $43 and $33 with half-priced student discounts in the balcony. Call the Perot Theatre Box Office at (903) 792-4992 or visit to purchase tickets.

July 27

18th annual children’s health fair with free health screenings, free immunizations and free activities. Four States Fairgrounds. 10:00AM-2:00PM. For more information, 903-244-4282.

Aug 1

Mariana trunk show at Gayle’s from 5:00PM8:00PM. This event will have the latest in fall fashion from Joseph Ribkoff and Mariana Jewelry. Special orders will be taken. Discounts and door prizes! Follow up show is August 2 from 10:00AM-1:00PM.

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Want a New Home in the New Year?

Call today to find out how much you can afford.

Jason Cree

Branch Manager NMLS #209270 | AR #17523

If you’re thinking of buying a home, call me first to learn how much you might be qualified to borrow. Knowing how much you can afford can put you in a stronger position when you negotiate your purchase contract.

903-223-5632 office 903-277-2726 mobile

Even if another lender has provided a quote, call me. We’ll perform an apples-to-apples comparison to ensure you are receiving the best financing for your situation. This is a complimentary service so there’s nothing to lose—and the straight facts to gain.

Visit my website to apply online Providing exceptional service to Texarkana and surrounding area borrowers for more than 15 years.

Once you find your home, ask SWBC to provide you with a homeowners insurance quote, too.

Ask for your complimentary home buying booklet today.






3101 Kennedy Lane, Ste. 200 Texarkana, TX 75503 •




© 2012. SWBC. All rights reserved. Loans are subject to credit approval. Certain conditions and lending guidelines apply.


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July 2013


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Many people can benefit from rehabilitation, but don’t even know it. There are several signs to look for to see if you could be a candidate for admission to HealthSouth.

Are you or someone you know having trouble with any of the following? · Difficulty rising from a chair or getting out of a car · Falls · Fatigue or shortness of breath · Increased difficulty in walking · Problems with bathing, grooming, toileting and dressing · Unsteadiness If you answered “yes” to any of the previous questions, give us a call at 903-735-5011 for a FREE in-home evaluation. We’ll visit you at your convenience in the comforts of your own home to see if rehabilitation is right for you. You deserve a higher quality of life.

ALT July 2013  

ALT Magazine's July issue is full of great recipes, stories and ideas for summer! Check it out today!