ABOUT | December 2017 by ABOUT the River Valley Magazine

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Reflecting the Character of the Arkansas River Valley DECEMBER 2017

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Pg8 ABOUT THIS MONTH’S COVER A young ewe poses amongst her fellow Katahdin (hair sheep.) Think sheep are raised for their wool alone? Think again.

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8 Bellwether

Ed Martsolf’s passions are sheep and homestead cheese. He’s combined the two on top of Petit Jean Mountain, offering a new perspective on animal agriculture in Arkansas.

14 All I want for Christmas 16 Managing dementia with dignity

26 Italian comfort food 34 My Hometown - Morrilton

Slightly less than 60 miles northwest of the state capital and nestled in the heart of the River Valley, is the historically charming seat of Conway County, the town of Morrilton.

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42 The people before us 44 Answered questions

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DECEMBER 2017 ~ ABOUT the RIVER VALLEY

A PAGE FROM

The Editor’s Notebook

Season of peace

It seems to happen during the week of Thanksgiving every year. Usually there’s a few warm, breezy, and muggy days — though we are deep into autumn, these are the last gasps of summer — before a chilling front moves through and all of sudden it’s winter. I love those mornings afterward. Though I already miss the verdant lushness of our warm months, that first watercolor dawn with naked trees and drab tones is beautiful in its stark austerity. First light offers a stillness that seems unreal in our world that ranks busyness as a virtue. The sun finally peeks through bare tree limbs as sparrows and juncos chirp softly from leafless blackberry brambles. Tranquility envelops my wooded backyard, and I make an effort to get outside in the brisk air to experience it. I take my cues from nature. She’s decided this is the season for slowing down, for finding rest, for reflection on what was, for gestation of ideas about what will be. Later on these mornings, I can hear the train as it greets Russellville. My mind’s eye follows as it click-clacks down the rails through downtown heading east toward Atkins, my hometown. From nine miles away, here, just south of Dover, the train’s song is comforting and fits the mood perfectly. It pulls my thoughts toward the towns I’ve known since birth, and the people I call friends and family. It’s a cozy sound on frosty mornings. The blanket of winter peacefulness falls on our communities as well. Even among our businesses, many that count on holiday spending to push them through to the black, there is a sense of calmness. Maybe not calmness, but the energy registers as only a low and pleasing hum of earnestness. Same goes for the shoppers. Same goes for just about everyone. It could be that all of this is just my perception, my idealist fantasy stuck in a rut about all I want it to be. But other folks have told me they see the same thing. And don’t our perceptions shape reality anyway? It’s almost a self-fulfilling prophecy: If you truly believe that this season — blessed to so many for various reasons — is the season of peace and rest then so it shall be. I’m thankful I live in a region that still moves at a slower pace, and this is most evident during the holidays. Here in the River Valley, it truly is the time for peace and rest. Johnny Carrol Sain, Editor johnny@aboutrvmag.com

Reflecting the Character of the Arkansas River Valley since 2006 A Publication of One14 Productions, Inc Vol. XII, Issue 11 – December 2017

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

ABOUT… the River Valley is locally owned and published for distribution by direct mail and targeted delivery to those interested in the Arkansas River Valley. Material contained in this issue may not be copied or reproduced without written consent. Inquiries may be made by calling (479) 219-5031. Office: 220 East 4th Street Email: info@aboutrvmag.com Postmaster: Please send address changes to: One14 Productions 220 East 4th Street Russellville, AR 72801

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CALENDAR OF EVENTS: DECEMBER 2017 December 1 — Downtown Art Walk in downtown Russellville from 6-9p.m. For more information contact 967-1437. December 1,2,3 — The Nutcracker presented by The Dance Foundation at The Center for the Arts in Russellville. Dec 1 & 2 shows 7-9p.m. The Center for the Arts, 2209 S Knoxville Ave, Russellville. Dec 3 shows 2-4p.m. For more information contact. December 4 — Highpoint Hike at Mt. Magazine State Park from 11a.m.-12:30p.m. Join a park interpreter on a short guided hike to the top of Signal Hill. Learn about the park’s history, habitat, and creatures as you climb to the highest point in the state. Admission is free. For more information contact (479) 963-8502. December 7 — Russellville Christmas Parade. Parade starts at 6:30 p.m. Rainout date is Monday, December 11. Parade entry forms are available at the Recreation & Parks Department office at 1000 East Parkway, Russellville or online at www.russellvillearkansas.org . Float entry fee is $25. Commercial entry other than a float is $100. All parade participants must submit an entry form. Deadline is Monday, Dec. 4 at noon. For more information call the Recreation & Parks Department at 968-1272. December 16 — River Valley Toy Run. Motorcycles, street, custom, hot rods, antique cars and trucks. Please bring an

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unwrapped toy to this years event. Parade starts at 10:45 a.m. from Russellville Junior High, 2000 W. Parkway following Parkway to 3001 E. Parkey (Journey Church). Cash awards and trophies: 1st place $100.00 Runner up $50.00 People’s Choice $100.00. Deadlines for entry Saturday December 2nd, 2017. For more information contact 857-2108. December 22 — Wetland Safari a Lake Dardanelle State Park from 10-11a.m. in the Visitors’ Center.Lake Dardanelle State Park’s diverse habitat is home to a wide variety of creatures. Join a park interpreter in the visitor center Orientation Room to explore some of the players in this vital ecosystem. Admission is free. For more information contact 967-5516. December 25 — Merry Christmas! January 1 — First Day Hike at Lake Dardanelle State Park. Hike starts at 3p.m. Meet at the amphitheater. Start off the new year with a healthy lifestyle for the whole family. First Day Hikes will be taking place in parks across the nation, so this is the perfect opportunity to spend the day doing what you love alongside thousands of hikers throughout the country. Join a park interpreter at Lake Dardanelle State Park to explore nature and take part in a hike that will be good for both your soul and your body. Admission is free. For more information contact 967-5516.

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

January 13-14 — Eagle Awareness Weekend at Petit Jean State Park. Two days are devoted to our national symbol: the bald eagle. A variety of programs are planned including field trips to nearby Holla Bend National Wildlife Refuge to watch for wintering eagles and other birds. Admission is free. Contact the park for a schedule at (501) 727-5441. February 3, 2018 — Savor the Symphony fundraiser for The Russellville Symphony Guild. April 7, 2018 — Arkansas Symphony Orchestra annual performance held at Witherspoon Auditorium.

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Bellwether Ed Martsolf’s passions are sheep and homestead cheese. He’s combined the two on top of Petit Jean Mountain, offering a new perspective on animal agriculture in Arkansas. Story by CATHY GRAVES | Photos by LIZ CHRISMAN

ABOUT the RIVER VALLEY ~ DECEMBER 2017

DECEMBER 2017 ~ ABOUT the RIVER VALLEY

STANDING ALONG WINROCK ROAD ON TOP OF PETIT JEAN MOUNTAIN is a big red barn, home of the Petit Jean Farmer’s Market and a hub of this small rural community. Established in 2010, the market is open on Saturdays with a pop-up market the first Saturday of the month. Outside you will see a variety of activities: fundraisers, apple butter festivals, award-winning chili, and artist’s wares. Inside the market are many desirable products from the area including honey, produce, dairy, bread, and meat. There are also art and craft items for sale. In the center of all this activity is the spirited proprietor, Ed Martsolf. By hosting events here, he would like the community to support each other to improve the well-being of them all. His bearded face and humble manner don’t hint at a man who thinks big. On a crisp fall day surrounded by trees with multi-colored leaves, Ed talked about two of his current passions: developing a new haired sheep dairy breed and making homestead cheese. Originally from western Pennsylvania, Ed moved to Arkansas in 1980. He and his brother maintained the family livestock farm throughout his mother’s life, and his brother still lives there. “It’s been in the family for years. It’s a beautiful place.” Ed purchased land on Petit Jean Mountain in 1990, and in 1992 moved there. Ed operated the Heifer Project International Learning and Livestock Center in Perryville from 1980-92. The Heifer Project is an organization to end world hunger by providing livestock, seeds, and training for poverty stricken areas. In the first year working there, he was introduced to a type of hair sheep on a trip to Honduras. He said “I was a typical farm boy, and I knew sheep had wool. You’d shear a sheep and make something to wear. I didn’t think beyond that like most people don’t.

ABOUT the RIVER VALLEY ~ DECEMBER 2017

Katahdin sheep were already there when I arrived. They were put there by the Heifer Project many years before. There was a thriving flock they were using at the Zamorano Pan-American Agricultural School. I came home pretty motivated to find a source of them, which was in Maine where the animal was invented if you want to call it that.” The first flock, originated by Michael Piel, was named Katahdin after Mount Katahdin, the highest peak in Maine. According to Katahdin Hair Sheep International, “Piel imported the hair sheep from the Virgin Islands in the late 1950s,” said Ed. “The original breed is native to East Africa. The characteristics desirable in Katahdin sheep are fertility factors, growth performance, meat flavor, heat tolerance, parasite resistance, out-of-season breeding, and carcass quality. We bought a few animals from that original stock and brought them to Arkansas” said Ed, “and that led to a whole network of connections.” The most significant people with similar thinking were at Ohio State University. “They had the only research flock of this type of sheep, besides the original flock in Maine,” Ed said. “One of the professors, Dr. Charles Parker, had done extensive work and found that Katahdin were naturally parasite tolerant. From 1980-85 we utilized the research done at Ohio State, the information on the original flock in Maine, and what we’d learned at the ranch in Arkansas. In 1985 we sat down with the original flock owner, Piel Farm, the original researcher from Ohio State, my father-in-law, a lawyer, and two of us from Heifer Ranch and created, on April Fool’s Day in 1985, the Katahdin Hair Sheep International (KHSI). That was the beginning of the Katahdin hair breed of sheep.”

KHSI assembled 900 foundation animals and created the registry and herd book. “From April 1, 1985, for the next 20 years, that breed of sheep changed the definition of sheep in the United States.,” said Ed. “Up to that point sheep were here primarily for wool even though people weren’t wearing wool.” KHSI used the North American International Livestock Expo in Louisville, Kentucky, as their main sales room. “Louisville is halfway between here and Pennsylvania,” said Ed. “You can service people between here and western Pennsylvania. So my marketing areas were a crescent from New England to Western Oklahoma. It was strategically located, so that put me in Mom’s house, but it was also good business.” Hair sheep are now a common animal in sale barns, even in a non-sheep state like Arkansas. Advantages of the Katahdin sheep are low management. “They don’t have to have a lot of the Shepard’s time,” said Ed. “They’re hardy; they can handle a full variety of forage, gain weight fast, and are a good eating animal. They are livestock. You can milk them, breed them, and eat them. But it was years and years later that anyone thought of commercially milking Katahdin sheep.” Their primary goal was to change the sheep industry by shifting the focus from a wooly animal to one that had a hair coat that would shed naturally, like a cow or other animals. “Now the sheep in commercial use in the United States are hair sheep. They are not all Katahdin because a few other hair sheep came in behind us and there is competition in hair sheep too, but Katahdin led the way.” • • • When Ed’s daughter, Jacqueline, came home from college she wanted to learn the family business. Around this time, an increasing number of people were looking for sheep’s milk cheese. All of that cheese came from Spain, France, Germany, or Italy — 9798 percent of the cheese consumed was made outside the United States. “When she [Jacquline] was a child, we’d pull some sheep’s milk and make tremendous ice cream,” said Ed. “Sheep’s milk is terribly rich. But at that time, we were just messing around.” With the global interest in sheep cheese, though, Ed said it got them thinking “hey, maybe there is something here.” >> DECEMBER 2017 ~ ABOUT the RIVER VALLEY

They also learned that sheep still maintain wild characteristics and only lactate for 60-90 days. “You’re not going to make money if you can only milk for a couple of months,” said Ed. So they focused on developing the Katahdin breed into a milking sheep. The characteristics they looked for were calm, big-bagged ewes with the same hair sheep qualities of the breed. Ed used a Spanish proverb — “cheese from the ewe, milk from the goat, butter from the cow” — to explain that goat milk would provide the right quantity for a family and it is fresh daily and is favorable to children because of the fat particles. A cow would produce too much milk; however, if you skim off the fat and make butter, the skim milk left is useful to all the other animals on a farm. “It took

a long time to realize, but after working with sheep’s milk, it became obvious that sheep milk wants to be cheese. It is high-yield, rich, sweet, naturally homogenized, and very high in protein. The goats, the cow, and the sheep make sense if you are trying to run your life in sync with the rest of the animal world.” The first sale of the new haired-dairy breed sheep took place in 2016. “These animals are the end of a multi-year breeding and cross-breeding effort,” said Ed. The first sale was to Blackberry Farm in Walland, Tennessee. The Tennessee flock now consists of 450-500 sheep. “My role is not to feed the sheep or milk the sheep, that’s their role,” said Ed. “My role is to manage breeding and manage sales.”

“...and they shall call his name Emmanuel”

Merry Christmas from our family to yours. 12

ABOUT the RIVER VALLEY ~ DECEMBER 2017

Matthew 1:23

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The breeding program is designed to produce rams with a particular genetic makeup. So the rams are kept under Ed’s watch. “I use pretty small numbers, but the sheep you see here are what we carry over after I do all the selling. I put the rams that have those characteristics with these girls (ewes) and then in the spring I have a couple of lambs from them. If one or more is a ram then that’s the group I make selections from.” Selected rams go back to Tennessee for breeding stock. “That is where the milk comes from,” said Ed. “I go get it. Half of the flock belongs to the operators in Tennessee and half are ours. We worry about the ram side, and they worry about the ewe side.” Sheep sales take time. “You want to have the credentials with having an operation like that,” said Ed. “You can’t fast track. We’ve already logged our seven years. How long to make another sale? Probably two years. In Arkansas, it’s a novelty at best. It’s okay, I don’t mind, but we have hopes that someone will read an article about us and be a candidate.” • • • The sheep cheese sold at Petit Jean Farmer’s Market goes a long way to come back to the dairy counter for eventual sale. Ewes are milked in Tennessee, the milk is frozen and brought to Arkansas, stored until a specific quantity is gathered, shipped to Ohio where the cheese is made, then shipped back to Arkansas for sale. “We’ve only been playing with it here for three years, so we’re not smart enough yet to make it” said Ed. “We still use an 85-yearold cheese maker to make the sheep’s milk cheese we sell. Ed receives 40 pound packs of frozen sheep’s milk periodically from Tennessee. When he’s accumulated one ton of frozen milk, it’s shipped by refrigerated truck to Heini’s Cheese Chalet in Millersburg, Ohio. “That’s right in the heart of the second largest Amish community in the United States,” said Ed. “That’s where we had to go to find someone with enough skill and interest in dealing with rare milk. When we first started selling it, we just had Heini’s labeled cheese shipped to us. We were new and didn’t have the knowledge to produce our own. We no longer use the Heini logo on the cheese, but they continue to make it.” Ed says that Manchego cheese is the closest in taste to their cheese. “Sheep cheese is expensive,” said Ed. “So we have broken it down into

affordable pieces, and we use it as one of two centerpiece artisan cheeses. We sell three-five ounce wedges for $7.00.” But sheep cheese isn’t the only type of cheese you can find on Petit Jean Mountain. “Our Homestead Cheese is made from local cow’s milk,” said Ed. “I learned to make it from a local Mennonite, Mrs. LeAnna Miller. LeAnna has been making cheese for 38 years, and her husband says it’s perfect. We start with five gallons of milk and end up with one wheel of cheese.” Whey skimmed from the cooking milk during the process is collected and later fed to Ed’s pigs. There is no waste in the process. A wheel of homestead cheese is on sale for $60.00. A wedge sells for $7.00. Along a small, two-lane road on Petit Jean Mountain, there is a big red barn with much to share: local food products, arts, crafts, and many community events. Visitors may pet sheep, sample cheese, meet their neighbors, enjoy the welcoming atmosphere, and meet the impassioned man at its center, Ed Martsolf. l Find upcoming events at the market on their Facebook page: www.facebook.com/PetitJeanFarmersMarket/.

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EVERY DAY LIFE

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All I want for Christmas Story by SARAH CHENAULT Illustration by CLIFF THOMAS

hristmas lists and sitting on Santa’s lap, whispering the names of wished for Barbie’s and bats and balls past the white beard and into his listening ear, are all part of what most children enjoy about the Yuletide season. One afternoon, after I had picked up my son from school, I asked how his day had gone. “Good, and I wrote my letter to Santa!” He replied. “That’s exciting! What does it say?” I asked. “What I want for Christmas,” Raff replied. “Well yes, but what did you ask for?” I said with a sigh, because I could only imagine what would be on his list. You see, my son has always asked for the most outlandish items on his Christmas wish list. He usually only asks for one item; one completely unattainable item. Some of the most memorable requests have been: A wizard, a dinosaur that can eat people, a hover board that can go across water, and a spaceship with 14

ABOUT the RIVER VALLEY ~ DECEMBER 2017

aliens on it. And he is in complete earnest when he writes his letters to Santa. What is a parent to do with Christmas wishes like these? So, of course, I was curious as to what his letter to Santa would say this time. He rummaged in his backpack and handed me his list. It was written on red-lined paper, in his precious 3rd grade handwriting (which won’t get any better if he inherited my handwriting genes), and was glued to a green piece of construction paper. “Dear Santa, I would like a chainsaw for Christmas.” Great. “A chainsaw?” I asked Raff incredulously. “Yep,” he replied nonchalantly. I rolled my eyes from the front seat. I can only imagine what his teacher thought about his Christmas list. The following day, I took Raff to see Santa at the mall. I was dreading it slightly, as I do every year. While I love taking my son to see Santa and the sight of his face lighting up is just magical, it can be

a bit awkward. When your child whispers into the jolly man’s ear that he would like a wizard or a dinosaur that eats people, the looks Santa and his elves give you are priceless. I usually just laugh nervously and throw in a “oh kids these days” or “oh he’s just being silly.” We waited in line to take our turn, and Raff and I people watched. We watched the kids that were afraid of Santa Claus and screamed their entire time on his lap. We watched the kids who asked for numerous items and the kids who asked for puppies and kittens and their parents who stood wide-eyed nearby. Finally it was Raff’s turn. I looked down at him and with a sigh said “Do you think you could think of anything else you’d like to have besides a chainsaw?” I was really hoping to not have to do my nervous chuckle this year. “Nope, that’s what I want.” Raff replied. I sighed a heavier sigh. “Okay.” Raff climbed the two steps on the platform on which the big man in red was seated.

“Hello young man!” Santa said cheerily. “Hi Santa!” Raff said. “And what would you like to have this Christmas?” Santa asked. “A chainsaw,” Raff answered. “A chainsaw?” Santa scoffed. “Why on earth do you want a chainsaw?” “To cut down trees, of course,” Raff said, completely serious. Santa looked over at me. I grinned sheepishly. “Young man, why do you want to cut down trees?” “Well,” Raff said, “not just any old trees — Christmas trees. I want a chainsaw so that I can cut down Christmas trees so that everyone on earth can have one. A boy in my class asked for a Christmas tree when we wrote letters to you at school, he said he had never had one. So I thought if I had a chainsaw I could cut him down a Christmas tree and then give everyone else one that didn’t have one. I have my own tree in my room that my mom lets me decorate any way I want. And it makes me sad that he

hasn’t even had one at all.” As my heart was melting, Santa just sat in silence with Raff still perched on his knee. Then he took Raff into a big bear hug. “Young man, that makes me very happy. I’ll try to look out for kids this year that don’t have a Christmas tree. That is very thoughtful. However, I’m not sure you really need a chainsaw. You might get hurt. Is there anything else you’d like to have?” Santa asked. “Yeah, I’d really like to have a baby brother!” Raff said. Santa looked in my direction. I could feel my eyes grow wide with incredulousness. “Hmm…” Santa mused. “Well maybe I can find a small, safe chainsaw for you to use…” Santa threw me an apologetic look. Raff hugged Santa again and climbed down from his lap. I stepped closer to help him down from the steps. “Good luck,” Santa whispered as I took Raff’s hand. I just smiled, knowing I would need a lot of it with this boy. l

DECEMBER 2017 ~ ABOUT the RIVER VALLEY

Managing dementia with

DIGNI

ABOUT the RIVER VALLEY ~ DECEMBER 2017

ITY Story by MEREDITH MARTIN-MOATS | Photos by LIZ CHRISMAN

DECEMBER 2017 ~ ABOUT the RIVER VALLEY

Every month caregivers and professionals from around the region gather around a table at River Valley Hospice in Russellville for the Purple Angels Advocates meeting. Their mission, explains Rhonda Horton, development and community outreach officer for Arkansas Hospice, is to make “the River Valley a dementia-friendly community.” Purple Angel Advocates is a global network upholding the principle that “people with dementia have an absolute right to enjoy a good quality of life and continued involvement in their local community so far as they are able and willing to do so.” The River Valley Chapter is the first of its kind in the state and is open to any healthcare professional or caregiver in the region. Dementia is an umbrella term that includes both early and late onset dementia, Alzheimer’s disease, forms of Parkinson's, and

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ABOUT the RIVER VALLEY ~ DECEMBER 2017

lesser-known illnesses such as Lewy body dementia, a rare progressive brain disorder that can present a range of symptoms including hallucinations, Parkinson's-like symptoms such as balance problems, delusions and malfunctions of the autonomic nervous system. Dementia affects more than 44 million people worldwide. Symptoms can start as early as the late 30s, but become increasingly common as people age. Dementia patients may move slowly, forget how to count money, or get confused about directions. As dementia progresses, those experiencing symptoms may need fulltime care to navigate life in the community. Many people become stuck in their homes or in caregiving institutions, receiving very little human interaction, which can exacerbate the symptoms.

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“Research indicates people who have dementia are trying to maintain autonomy and dignity, and the most important things for them are to be able to interact with family and loved ones,” Their seclusion also leaves families and caregivers increasingly isolated, lonely, and ostracized from the larger community. There is no cure for dementia, but thanks to groups like Purple Angels, living with it can be more enjoyable for all involved. Rhonda Horton says the path toward a dementia friendly community means educating restaurants, retailers, and even health care facilities on how to deal with people with dementia and how to support their caregivers. “It’s about how to treat then with respect and kindness and compassion,” says Horton. “And patience,” adds caregiver Sherry Berger. Berger knows about these misunderstandings and struggles first hand. Several years ago, her husband of many years began exhibiting behaviors suggesting some form of dementia. Many of those behaviors left her fearful and confused. “I woke up in the middle of the night with my husband trying to strangle me,” she recalls. Another time she woke up to him rubbing her cheek only to then slap her. She knew something was wrong, but it took her countless hours of research and doctor's appointments to find a diagnosis. Even after the official series of diagnosis she found that many healthcare providers were not always properly educated on how to deal with the everyday symptoms of dementia, especially extreme cases like Lewy body dementia. If you take them into the hospital,” notes Berger, people will often prescribe medicine for psychiatric care, which is sometimes the worst thing you can do.” It was Berger’s idea to start the local chapter. She read online about the network’s founder, Norms McNamara, and took the idea of starting a local chapter to a few people in the community who she knew could take the idea and run with it. “Taking care of my husband is a full time job,” she explains. So her schedule

and availability depends on his needs at any given moment. But she tries to always make the meetings and speaks from personal experience as a full-time caregiver helping her spouse engage in the world. For her it can mean educating clerks in stores when her husband takes extra time to count money. It means reaching out to another woman at church whose husband is dealing with Parkinson’s and educating the church members on how to understand his behavior and be supportive. In some cases she finds herself educating health professionals, reminding caregivers or even medical professionals that dementia patients are not always in control of their actions. >>

From our family to yours, have a Merry Christmas and a blessed New Year!

3103 W Main Place, Russellville AR • (479) 968-1323 DECEMBER 2017 ~ ABOUT the RIVER VALLEY

“The thing we have to understand as individuals is to help others understand things like that — the physical activity, the harmful things, they have no idea. There is something else in their head. What they are doing, when they tell you they see something, whatever it may be they are actually seeing that. It’s devastating,” she adds. When her husband realizes later what he’s done, “he’s just so upset,” she says. She keeps business cards with her whenever she goes out and is proactive and reaching out to people, especially if her husband is with her. She always hands them out if she is standing next to another customer in line or whenever she approaches the person at the checkout. One side reads: River Valley Purple Angel Advocates with contact information for the director, Rhonda Horton. The back side reads: The person I am with has dementia. Please be patient. Thank you. “I try to hand them out as soon as I can,” Berger explains. “I shake their hand and it’s in my hand.” There are also cards for the dementia patients themselves so they can hand out cards to help make their outings more successful and increase understanding for others who may enter the store or public location. Dr. Jason Ulsperger is an associate professor of sociology at Arkansas Tech University. He teaches Gerontology classes, and works closely with the River Valley Purple Angel Advocates chapter, including hosting a training seminar in his introduction to sociology class. The Purple Angels Advocates used the sociology class as a testing ground to see how they might use their educational trainings in stores around the area. “Research indicates people who have dementia are trying to maintain autonomy and dignity, and the most important things for them are to be able to interact with family and loved ones,” says Ulsperger. “Very close to the top of the list is religious services and close to the top is being able to shop and purchase things and going into retail stores,”

he explains. He notes that with the aging of the baby boomers, 65 and up is fast becoming our largest segment of the population. “If it’s not these people who are personally dealing with those issues it’s their kids that are right behind them as caregivers who are going to be the caregivers managing these issues.” He notes that in our fast-paced world where many children are raised outside of multigenerational settings, it is important that we be proactive in educating people about dementia. “We can manage dementia with some dignity,” he adds. So far the Advocates have taken their training to Pam’s Shoes in Russellville and worked with Area Agency on Aging and Inspirations Outpatient Counseling in Dardanelle. Once a business or institution has received the training they can put a sticker up in their window which lets other patients and caregivers know this is a dementia friendly space. Several participants in the monthly meeting point out that dementia isn’t just about aging. Early onset can affect people as young as 40. They also note that creating a dementia friendly com-

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Christmas Holiday!

2731 S. Arkansas Ave, Russellville • (479) 968-9732 • F: (479)968-0821 • dwane.ahrens@gmail.com 20

ABOUT the RIVER VALLEY ~ DECEMBER 2017

munity isn’t just for the patient. It’s for the caregiver as well. “They are suffering in their homes,” says Berger adding, “the caregiver of any medical situation many times will die more often than the patient themselves.” Working with medical institutions, churches, and retail stores helps cut through that isolation allowing caregivers to more easily bring their relatives into the community, receiving that much needed community interaction that is literally life saving. The advocates group also serves as a support group of sort for caregivers. They can be among people who understand. Nikki Dorn is the Director of Community Education at Johnson Regional Care, an outpatient mental health service for seniors. She leads an Alzheimer's Support Group in Johnson County, and was attending her first meeting of Purple Angels that afternoon. She knows firsthand how important these trainings are, even for professionals. When asked why she got involved with the group she spoke from personal experience. “ I’ve been a therapist and social worker for several years, so I should know how to handle dementia situations. I handle them all the time. And then my moth-

er in law had back surgery and this exacerbated Parkinson's, which we didn’t know about. My husband I moved in with her after the surgery. I should have known how to handle it and I didn’t,” she explains. “I think using your own experience to help others make a big difference,” she adds. Horton has a similar story. When her grandmother was diagnosed with dementia in the 1980s her family didn’t know how to help. “We had no clue,” she says. “No resources, no support groups, no internet. So we did the best we could. Had we known what we know now, we probably could have done a better job,” she says. “She was well taken care of, don’t get me wrong. But it was a struggle. And I would like to make that struggle less for other people.” The River Valley Purple Angel Advocates meets the last Monday of every month at the Arkansas Hospice River Valley Home at 220 John Babbish Lane in Russellville. They plan to continue offering trainings to interested businesses, institutions, and civic groups around the region as well as offer support to those facing or caring for people with dementia. And the group has plans to grow. Berger says she’d love to see the community start what the global Purple Angels network calls a “dementia cafe. It’s two hours and they have snacks and they might play cards or have a dance or an activity.” Like all of the group’s outreach work, it’s a way to bring dementia patients and caregivers out of their houses and into the larger community in a way that is respectful of all involved. You can find the group online via facebook at River Valley Purple Angel Advocates. They welcome inquires and requests for trainings. The trainings are free. l

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In this season of hope, let our team give your patients and families high-quality care as they go home for the holidays.

1509 East Main St. Suite 6 Russellville, AR 72801 P: 479-890-2730 • F: 479-890-2562 DECEMBER 2017 ~ ABOUT the RIVER VALLEY

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River Valley Christian Clinic Receives Grant

The River Valley Christian Clinic (RVCC) received a donation of $10,000 from the Thrivent Member Network Regional Board Advised Grant Program. Willy Wijaya, owner of Advanced Solutions, Inc. and a Thrivent Member Network South Regional Board member, presented the check along with Shane Knoernschild, financial consultant for Thrivent Financial. Dr. James Carter, medical director for RVCC received the check on behalf of the clinic. The mission of River Valley Christian Clinic is to provide health care (medical, dental and optical) and spiritual guidance to anyone in the River Valley who cannot afford to access traditional health care. Services are provided without regard to race, sex, age or religion. Patients are allowed to visit the clinic one time without being qualified. To qualify as a patient at RVCC, applicants must be uninsured, not eligible for Medicaid or Medicare, and income must fall beneath 300 percent of the Federal Poverty Guidelines. At present, dental patients with Medicaid and Medicare are accepted and we furnish glasses for Medicaid and Medicare patients with a prescription from their doctor. The clinic is funded through individual, corporate and church donations as well as through grants. To learn more visit www.rvchristianclinic.org. Thrivent Financial is a a not-for-profit membership organization of Christians with the purpose of starting a new conversation about money. Thrivent creates financial strategies that help Christians be wise with money and live generously. They offer a broad range of financial products and services, including life insurance, annuities

and mutual funds, plus tailored guidance from financial representatives nationwide. For more than a century they’ve helped their member-owners show God’s love to others by being good stewards of the gifts they’ve been given. To learn more visit www.thrivent.com. RUSSELLVILLE, ATU CELEBRATE OPENING OF NEW TRAIL Dr. Robin E. Bowen, Arkansas Tech University president, and Randy Horton, Russellville mayor, cut two ribbons on Tuesday, Nov. 14, to officially open the Arkansas Tech Connect Trail. The 2,080-foot pedestrian and bicycle trail connects the ATU campus, the Russellville Aquatic Center and Bona Dea Trails. With the opening of the trail, there is a new route for individuals on bicycle or on foot to travel from Russellville Downtown to the Arkansas Tech campus and all the way to Lake Dardanelle The ribbons were cut on both sides of the trail bridge, which is located halfway between the Russellville Aquatic Center and the western boundary of the ATU campus.

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The path to Tuesday’s ceremony began approximately seven years ago when a group of citizens partnered with the Russellville Department of Recreation and Parks to create the Russellville Connected Trail Plan. Funding for the Arkansas Tech Connect Trail was made possible in part through a grant from the Arkansas Department of Transportation. “ON A WINTER’S NIGHT” EVENT A SUCCESS “On A Winter’s Night: the Music of Trans Siberian Orchestra” was presented Saturday, November 11, at the Center for the Arts at Russellville High School. The concert, packed with local talent, was a fundraiser to support Arkansas Center for Music Education, a 501c3 Music Education non-profit organization. The production was under the musical direction of Dr. Brian Faulkner and audio/

visual direction of Larry Roberts of RedBea Productions. Music from The Lost Christmas Eve was featured in the first half with narration by Richard Gordon Minick. The second half was dedicated to TSO favorites. Musicians were: Brian Faulkner - piano/director, Mike Lovelady - drums, Andy Lindemann - bass, James Primm - guitar, Jeff Sweeden - guitar, Wren Jae Whiteseven - violin, Matt Miller - keyboards, Paul Milner - vocals, Dr. Mark Gotcher - vocals, Boyd W Barton - vocals/acoustic, Zac George - vocals, Shirley D Faulkner - flute/BGV, Coralin Davelaar - cello, Bill Parton - trumpet, Kenneth Canitz - trombone, Brice Gunter - sax, Joe Cross - BGV. The River Valley Treble Chorus was also featured on two numbers. The event was a success, and plans have begun for a performance next year. >>

Johnson Regional Medical Center For all of your orthopedic needs

We have outstanding Board Certified Orthopedic surgeons, Dr. Rolando Cheng and Dr. Russell Allison. Both surgeons provide arthroscopic and joint replacement procedures. Dr. Allison specializes in minimally invasive procedures for the knee, hip and shoulder. Johnson Regional recently expanded its outpatient therapy department, with a focus on the treatment of post-surgical patients and sports injuries. New state-of-the-art equipment provides our patients with the necessary treatments for quicker recoveries and a return to active lifestyles. If a more intensive rehabilitation is needed, Johnson Regional has the only certified inpatient physical rehabilitation unit in Johnson County. Our 15-bed unit can assist patients with intensive daily therapy in a supportive setting for improvement and recovery.

Dr. Rolando Cheng

OFFICE: CLARKSVILLE (479) 754-5405

www.JRMC.com 1100 East Poplar St. • Clarksville, AR

Dr. Russell Allison

OFFICE: RUSSELLVILLE (479) 890-9292

DECEMBER 2017 ~ ABOUT the RIVER VALLEY

NATIONAL WEATHER SERVICE AWARDS STORMREADY DESIGNATION TO ATU Meteorologists Dennis Cavanaugh and Lance Pyle from the National Weather Service (NWS) in Little Rock traveled to Russellville on Thursday, Nov. 16, to present Arkansas Tech University with the NWS StormReady designation. The award was the culmination of a two-year process led by Heath Whorton, who serves as university emergency manager as part of the ATU Department of Public Safety. “Arkansas Tech has met 90 percent of the StormReady qualifications for a very long

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ABOUT the RIVER VALLEY ~ DECEMBER 2017

time,” said Whorton. “Some recent changes and additions to our preparedness, including our mobile emergency operations center, put us over the top in earning this designation. When parents and students see the StormReady sign when they come on to campus, they will see the strides we have made to prepare ourselves for hazardous weather.” Whorton and Joshua McMillian, chief of the ATU Department of Public Safety, accepted the award on behalf of the institution. Requirements to become NWS StormReady include: • Establish a 24-hour warning point and emergency operations center. • Have multiple ways to receive severe weather warnings and forecasts/alert the public. • Create a system that monitors weather conditions locally. • Promote the importance of public readiness through community seminars. • Develop a formal hazardous weather

plan, which includes training severe weather spotters and holding emergency exercises. According to the NWS, the StormReady program “encourages communities to take a new, proactive approach to improving local hazardous weather operations by providing emergency managers with clear-cut guidelines on how to improve their hazardous weather operations.”

BEDSOLE SELECTED AS ATU VICE PRESIDENT FOR ENROLLMENT MANAGEMENT

Arkansas Tech University President Dr. Robin E. Bowen announced on Monday, Nov. 20, that Dr. C. Blake Bedsole has accepted an offer to become vice president for enrollment management at ATU contingent upon approval by the ATU Board of Trustees. Bedsole, director of admissions and enrollment management at the University of West Alabama, will take office at ATU on Jan. 2, 2018. He will become the first person to serve

as Arkansas Tech vice president for enrollment management, a position that will have direct responsibility for undergraduate, graduate, transfer, international and online admissions on the ATU campuses in Russellville and Ozark. Recruiting, financial aid, marketing and communication will also report to Bedsole. “Dr. Bedsole has prepared himself for this opportunity through his educational experiences, the progression of his career in higher education and the contributions he has made to strategic enrollment growth at his previous institutions,” said Bowen. “He brings with him an understanding of the evolving nature of student recruitment and retention while maintaining a focus on student success. We look forward to welcoming Dr. Bedsole to our executive council, our university and our community.” Bedsole holds a Bachelor of Science degree in psychology and a Master of Arts degree in higher education administration from the University of Alabama. He earned a Doctor of Education degree

in higher education management from the University of Georgia. After beginning his career in higher education as coordinator of orientation and special events in the University of Alabama Office of Enrollment Services and Programs from 2006-07, Bedsole spent the next five years as director of admissions and student services in the Manderson Graduate School of Business at the University of Alabama. Achievements by the Manderson Graduate School from 2007-12 included a 59 percent increase in the applicant pool and a 54 percent increase in the Master of Business Administration degree class size. Bedsole went on to serve as director of enrollment management in the University of Alabama Graduate School from 2012-15. The school established new record highs for applications, admitted students and enrolled students under his leadership. The University of Alabama also recruited more Southern Regional Education Board Scholars than any other institution

during those three years and enrolled the most diverse entering class in the history of its graduate school in 2014. Bedsole accepted his current position at the University of West Alabama in July 2015. Annual freshman enrollment at UWA increased by 30 percent during his time in Livingston, Ala. Three of UWA’s four largest freshman classes over the past 32 years were recruited during Bedsole’s tenure, and the applicant pool increased by 384 percent during a time when the institution reached its goals for academic quality and diversity. Bedsole is a member of the National Association for College Admissions Counseling, the American Association of Collegiate Registrars and Admissions Officers and the National Orientation Directors Association. He has provided volunteer service to such organizations as the West Alabama Red Cross, Miracle League of Tuscaloosa, Ala., and the American Cancer Society. Bedsole will visit ATU in mid-December to prepare for his new role. l

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ABOUT the RIVER VALLEY ~ DECEMBER 2017

VALLEY VITTLES

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Italian comfort food Photos by LIZ CHRISMAN | Story by JOHNNY CARROL SAIN

LA VILLA ITALIAN RISTORANTE | 1312 N Arkansas Ave, Russellville

When it comes to Italian food, I go for the savory, the spicy, the adventurous. I like the tang of tomato sauce and the zesty zing of peppered dishes. I don’t want dairy creaminess and I definitely don’t want chicken. This mindset is always firmly in place as I peruse the menu. It’s not that creamy sauces and chicken aren’t good, they are, and they are as an Italian combo. Chicken Alfredo is an iconic Italian dish, and it’s always been okay when I’ve had it, but it always seemed so… boring. It’s like Italian food with training wheels. It’s what you order for your kid or what your brother-inlaw with the simple palate eats when he wants “ethnic food.”

But I passed judgement too soon. I felt this way about chicken Alfredo only because I’d never had chicken Alfredo done right. Ray at La Villa fixed that for me. Ray’s creation features creamy Alfredo sauce, chicken, and pasta, but that’s where the similarity to other chicken Alfredo dishes ends. I’m not sure about just what the difference is — maybe how he grills the chicken, maybe the weighty tones of cheese coming through on the Alfredo — but there’s a complexity in this dish on par with more flamboyant Italian fare. It’s now my choice as a kind of Italian comfort food. It’s what I’ll be ordering on my next visit. l DECEMBER 2017 ~ ABOUT the RIVER VALLEY

COUNTERTOP CREATIONS

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LINZER TORTE (Austria) 4 1/2 oz unsalted butter, room temperature 4 1/2 oz granulated sugar zest of 1 lemon 1 tsp vanilla paste 1 large egg, room temperature 4 1/2 oz ground blanched almonds, fine 4 oz all purpose flour 1 tsp baking powder 18 oz raspberry jam egg wash ( 1 large egg + 1 Tbsp milk + pinch of salt)

Who are your people... Story by LYDIA ZIMMERMAN, Food Editor

hese days, if you watch television at any time, you might have heard those words. It’s a slogan in a commercial for a DNA genetic ancestry service in which you can submit a specimen to find out where your people came from. I recently saw one of these commercials, and it made me think of a lady I had worked with years ago. Her family had a tradition of selecting a different country each Christmas to celebrate with some of that countries traditions, and it often included food. I thought it was a great way to expose children to different cultures and maybe even some of their own ancestors’ Christmas traditions. This month I’ve researched and found traditional and not so traditional holiday recipes from around the world. if you know your family history you might find one of these recipes to try for the holidays. As always, enjoy! 28

ABOUT the RIVER VALLEY ~ DECEMBER 2017

Cream together butter and sugar in a stand mixer with the paddle attachment until light in color. Add in the lemon zest and vanilla paste. Add the egg and beat until combined. Sift together ground almonds, flour, and baking powder. Add to the butter mixture in three additions. Mix just until dough comes together. Flatten dough into a small rectangle and wrap in plastic. Let chill in the refrigerator for 15 minutes. Once dough is slightly chilled, cut 1/3 of the dough and place back in the refrigerator. Take the remaining 2/3 and roll out on a lightly floured table. Roll dough evenly to line a 9 inch fluted tart shell with a removable bottom. Press dough into the shell. Spread the raspberry jam on to the prepared tart shell with a mini offset spatula. Take the remaining 1/3 dough out of the refrigerator. Roll out on a lightly floured table into a rectangle with at least one side 10 inches long. Using a pastry wheel, pizza cutter, or knife, cut out strips to your desired width. (wider widths are a little bit easier to handle) Place the strips on top of the raspberry jam filled tart shell. You can do a lattice cross or simply just crisscross the strips. Place the tart in the freezer for 15-20 minutes to chill the dough. The tart can also be made a couple days in advance and stored in the refrigerator before baking. Preheat oven to 350 degrees F. Whisk together the egg wash. Using a pastry brush, brush an even and thin coat over the torte. Bake for 35-40 minutes until jam bubbles. Check on the crust every 15-20 minutes to make sure it doesn’t burn. If it browns too fast, cover the crust with aluminum foil. Let the torte cool at least 20 minutes before removing from tart shell. Recipe courtesy of thelittleepicurean.com

CLASSIC FRENCH CHOCOLATE BUCHE DE NOEL (France) Cake: Chocolate Buttercream: 4 eggs (room temp.) 7 egg whites 2/3 c sugar 1 1/3 c granulated sugar 1 tsp vanilla extract 6 oz unsweetened choc., melted & cooled 1/4 tsp salt 1/2 tsp instant espresso powder 1 c cake flour 1/2 tsp vanilla extract Preheat the oven to 400 degrees. Make the Cake: Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside. Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Carefully fold the flour, a few tablespoons at a time, into the whipped egg mixture. Once the flour is incorporated into the batter, stop mixing. Do not overmix or the cake will bake up into a tough texture. Gently spread the batter into the prepared pan. There will be peaks of batter; gently smooth over them, but do not press the batter down. Bake the cake for 10 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then 1” in from one of the short side score across the cake taking care not to cut right through. Fold this piece of cake in towards the center, then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely. Make the Chocolate Buttercream: In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment. In a small saucepan, bring the sugar and 2/3 c water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream.

Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes. Add the softened butter to the meringue, 2 T at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If the buttercream becomes runny during this process, refrigerate the meringue until it has chilled through and continue the process of beating the butter into the meringue. To assemble the chocolate yule log: Unroll the cake and set aside the towel. Evenly spread 2 c (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll. Cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch” coming off the main Yule log. Spread the exterior of the Buche de Noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark. Chill the cake before serving it, and refrigerate any leftovers. Recipe courtesy of thespruce.com >>

Merry Christmas from Bill & Marlene Newton and the staff of

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Serving the River Valley Since 1970 DECEMBER 2017 ~ ABOUT the RIVER VALLEY

LUBKCHEN (German Gingerbread) 3 c flour 1 1/4 tsp. nutmeg 1 1/4 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. cloves 1/2 tsp. allspice 1 egg 3/4 c packed brown sugar 1/2 c honey 1 c dark molasses 1/2 c slivered almonds 1/2 c mixed chopped candied fruits & peels Lemon glaze: 1 slightly beaten egg white 1 1/2 c powdered sugar 1/2 tsp. finely shredded lemon peel 1 T lemon juice dash salt Stir together dry ingredients. In a separate bowl, beat the egg. Add the brown sugar and beat until fluffy. Stir in honey and molasses and beat until well mixed. Add dry ingredients to the mixture, stirring well until combined. Stir in nuts and fruits. Chill overnight. Roll chilled dough on a floured surface into a 14-inch square. Cut into 3 1/2 x 2-inch rectangles or use cookie cutters to form the desired shapes. Place 2 inches apart on greased cookie sheet and bake at 375°F for 12 to 14 minutes. Let cool 1 minute before moving to wire rack. While Lebkuchen is baking, make the lemon glaze. Combine all ingredients and mix well. Brush onto the cookies while they are still warm. Recipe courtesy of the Better Homes and Gardens New Cookbook

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ABOUT the RIVER VALLEY ~ DECEMBER 2017

ROMPOPE (Mexican Eggnog) 2 c granulated sugar 8 egg yolks 2/3 c light cream 1 tsp pure vanilla extract 1 (14-oz) can sweetened condensed milk 2 c light or dark rum 2/3 c bourbon Ground nutmeg In a bowl, combine the sugar and egg yolks together until well blended. Beat in the light cream, vanilla extract, sweetened condensed milk, rum, and bourbon until the sugar is dissolved. Store, refrigerated, in a glass container for no more than a few days. Serve in small glasses or cups. Sprinkle individual cups or glasses of egg nog with nutmeg before serving. Recipe courtesy of whatscookingamerica.net ROGALIK (Russia) Ingredients for the dough: Flour – 3 c plus extra for rolling Sour Cream (full fat)-1 c Butter- 3/4 c Vanilla- 1tsp Egg (beaten)-1 for brushing Ingredients for the filling: Walnuts (chopped)-1 1/2 c Sugar-1 c Honey-1/4 c Cinnamon-1 tsp. Preheat your oven to 350F and line your baking sheets with parchment paper. Whip your softened butter together

with sour cream in a large bowl. Add flour in small portions and continue mixing. Empty the contents of the bowl on floured surface and continue kneading until you have smooth and pliable dough adding a bit more flour if sticky. Cover and let sit for 10 min. While your dough is resting chop the walnuts finely or process them in a food processor, mix with sugar and cinnamon and set aside. Make sure your honey is spreadable, heat if needed to achieve the right consistency. Divide your dough into 4 parts and roll out each individually into a circle. The dough shouldn’t be thicker than 1 cm. Brush honey on it and divide into 16 even triangles. Now sprinkle 1/4 of the nut/cinnamon mixture on your circle. The next step is the funnest of them all. That’s where the famous rogalik takes it’s shape. Roll up each triangle starting from the wide end towards the centre of the circle. Arrange the cookies on a parchment lined baking sheet, brush them with the egg wash and bake them for 25-30 minutes. I strongly recommend using the parchment paper because the delicious and gooey filling will leak out a bit and turn into caramel. If you don’t use parchment paper your rogalik will get glued to the baking sheet and will make it stressful to remove. Once baked remove them from the baking sheet to the wire rack while still warm. Recipe courtesy of Vikalink.com

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BIBINGKA- COCONUT MILK CAKE (Philippines) To Prepare the Pan (optional) 1 banana leaf, washed and dried For the Cake Batter: 2 ½ c rice flour 1 c sugar 2 T baking powder ¼ tsp salt 1 can (13.66 oz) coconut milk ¼ c milk 3 eggs, lightly beaten 3 T unsalted butter, melted and cooled For the Topping: 2 oz queso fresco or shredded cheddar cheese 1 hard boiled egg, peeled, diced and lightly salted Preheat your oven to 350F. (If using the banana leaf) grease a 9-inch cast-iron skillet with butter and line it with the leaf, overlapping the pieces so that there are no gaps. Butter the leaf and trim any edges, as needed. (If not using the banana leaf) grease your 9-inch cast-iron skillet with butter In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until evenly combined. In another bowl, or large liquid measuring pitcher, combine coconut milk, milk, eggs, and butter. Whisk until blended. Pour the wet mixture into the rice flour mixture and gently stir until the batter is evenly moistened. Pour the mixture into the prepared skillet. Bake the cake for 15 minutes. Remove the cake from oven and sprinkle the top with the cheese and salted egg pieces. Return the cake to the oven and

Let us prepare your Holiday Meals and provide your Christmas Party Catering!

bake for an additional 30-35 minutes, until the cake is golden brown and toothpick inserted in the middle comes out clean. When done, remove the cake from the oven and let cool in the pan for 10-15 minutes. Recipe courtesy of curiouscuisiniere.com

dust with icing sugar. They will keep for 3 to 4 days in an airtight container. Recipe courtesy of bbcgoodfood.com

UNBELIEVABLY EASY MINCED PIES (Great Britain) 1 c cold butter ,diced 2 1/4 c flour 1/2 c caster sugar 1 1/4 c mincemeat 1 small egg powered sugar, to dust

ALFAJORES (South America) 1 3/4 c cornstarch 1 c flour 1/2 tsp baking powder 1 tsp salt 1 c butter 1/2 c powdered sugar 1 to 2 T Pisco (or Brandy) 1 tsp vanilla 1 c dulce de leche 1/2 c toasted coconut (finely chopped)

To make the pastry, rub cold, diced butter into flour, then mix in golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later. Preheat the oven to 400F. Line 18 holes of two 12 hole muffin tin pans by pressing small walnut-sized balls of pastry into each hole. Spoon the mincemeat equally onto the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month). Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly

Preheat oven to 350 F. Place the cornstarch, flour, baking powder, and salt in a bowl and mix briefly. Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the mixture is smooth. Add the powdered sugar, vanilla, and Pisco, and mix with your hands until the dough is homogeneous and smooth (add another tablespoon or two of Pisco if dough is too crumbly to form a ball). Let the dough rest in the refrigerator for 30 minutes. Roll out dough to 3/8” thickness, and cut into 2-inch circles. Place cookies on baking sheet lined with parchment paper. Bake cookies for 10 to 15 minutes, until they are barely golden brown. Let cookies cook 5 minutes, then transfer to rack to cool completely. To fill the cookies, spread one cookie with dulce de leche and top with a second cookie. Roll the edges in the coconut. Store in an airtight container. Recipe courtesy of thespruce.com >>

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2017 Santa Schedule at the Russellville City Mall on 407 N. Arkansas Ave. • Photographer Available Dec. 3 ~ Sunday ��1:00-2:30

Dec. 18 ~ Monday(pet night) ��5:00-7:00

Dec. 9 ~ Saturday ��2:00-5:00

Dec. 20 ~ Wednesday ��3:30-6:30

Dec. 13 ~ Wednesday ��3:30-6:30

Dec. 22 ~ Friday ��3:30-6:30

Dec. 16 ~ Saturday ��2:00-5:00

Dec. 23 ~ Saturday ��2:00-5:00

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ABOUT the RIVER VALLEY ~ DECEMBER 2017

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BROWN-BUTTER KRINGLE (Denmark) 3 c all-purpose flour 2 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 c granulated sugar 1 egg 1 tsp vanilla 1/2 tsp almond extract (optional) 1 c buttermilk or sour milk* 1 1/2 c powdered sugar 1 -2 T milk Pearl decorating sugar In a medium saucepan, heat butter over low heat until butter is melted. Continue heating until butter turns a light golden brown. Remove from heat. Transfer 1/2 cup of the butter to a small bowl. Chill, covered, about 1 1/2 hours or freeze about 45 minutes or until almost firm. Place remaining 1/4 cup butter in a small bowl; cover and set aside at room temperature. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat the chilled 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until fluffy. Add egg, vanilla and almond extract (if using). Beat well. Alternately add flour mixture and buttermilk, beating until well mixed. (Dough will be soft and sticky.) Chill, covered, at least 5 hours or overnight or freeze for 3 to 4 hours. Divide dough in half; return half to the refrigerator. On a well-floured surface, roll into a 10x5-inch rectangle. With a sharp knife, cut rectangle into twenty 5x1/2-inch strips. Place half of the strips on a baking sheet or tray and place in the refrigerator while shaping and baking the other 10 strips. Roll each strip to a 10-inch rope. Shape each rope into a loop, crossing 1 1/2 inches from ends. Twist rope at crossing point. Lift loop over to touch ends and form a pretzel shape. Press lightly to seal. (Or fold each 10-inch rope in half and twist 3 times; pinch to seal ends.)

Place cookies 2 inches apart on ungreased cookie sheets. Bake in a 425 degrees F oven for 4 to 6 minutes or until cookie bottoms are light brown (tops will be pale). Transfer to wire racks. Repeat with remaining dough strips and dough. In a small bowl, stir together powdered sugar, reserved 1/4 cup browned butter and the milk. If necessary, add enough milk to make a drizzling consistency. Brush glaze over cooled cookies and immediately sprinkle with pearl sugar. Let stand until glaze is set. Recipe courtesy of midwestliving. com HOLIDAY BISCOTTI (Italy) 2 1/4 c all-purpose flour 1 1/2 tsp baking powder Pinch salt 1/2 c unsalted butter 1/2 c light-brown sugar 2 eggs 1 tsp vanilla 1/2 c dried cranberries 2 T grated orange rind 2 T cocoa powder 2 tsp vegetable oil Heat oven to 375 degrees F. Grease large baking sheet. Mix flour, baking powder, salt in bowl. Beat butter, sugar in second bowl until creamy, 2 minutes. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Stir in berries and rind. Gather mixture into a ball. Divide in half. Knead cocoa into half the dough. Using floured hands, roll each portion into 14-inch log. Place on prepared sheet. Press dough slightly to flatten so each log is 2 inches wide. Bake in 375 degrees F oven 25 minutes or until lightly browned. Remove to wire rack to cool. Lower to 325 degrees F. Cut loaves into 3/4-inch-thick slices. Place, a cut side down, on sheet. Bake 10 minutes. Turn over; bake 10 minutes. Cool on rack. Drizzle with chocolate. Recipe courtesy of familycircle.com

DECEMBER 2017 ~ ABOUT the RIVER VALLEY

Morrilton Story and photos by MARISSA MOUROT | Photos by LIZ CHRISMAN

SLIGHTLY LESS THAN 60 MILES NORTHWEST OF THE STATE CAPITAL and nestled in the heart of the River Valley, is the historically charming seat of Conway County, the town of Morrilton.

ABOUT the RIVER VALLEY ~ DECEMBER 2017

IN 1825, ABOUT A MILE SOUTH OF PRESENT-DAY MORRILTON, A TRADING POST WAS ESTABLISHED BY MAJOR WILLIAM LEWIS AND HIS SON STEPHEN D. LEWIS. They called the area Lewisburg. Because of its location on the Arkansas River this new little town thrived and had a population of nearly 2,000 by the time of its incorporation in 1844. At this time the river was the main means of transportation and the primary place for farmers to unload crops, according to former Morrilton mayor, Stewart Nelson. A few years prior, Native Americans migrated through the Point Remove Bottoms just west of Morrilton during the Trail of Tears as they made their way to Indian Territory. The Civil War caused a division between Lewisburg and the rest of Conway County, and though no major battles were fought, guerrilla warfare was common. The Little Rock and Fort Smith railroad surveyed a railroad route about a mile north of Lewisburg from 1854 to 1860, but construction was stalled because of the Civil War. The railroad finally reached the town in 1871 with the first

depot being a boxcar known as “Lewisburg Station,” according to Rachel Patton, executive director of Preserve Arkansas. The first legitimate railroad station was established in 1873 and it was decided that the area needed a new name. The farm land to the west of the new train station was owned by Edwin James Morrill, and the eastern side belonged to James Miles Moose. It is said that the name of the town was decided by the flip of a coin; it would either be Morrilton or Mooseville. Morrilton, it was. Former Mayor Nelson stated that the town grew and developed around the railroad. “It was a transportation hub,” he shared. He also said that the town was divided by Division Street—the street to the west of Division Street was named Morrill and the street to the east was named Moose. >>

DECEMBER 2017 ~ ABOUT the RIVER VALLEY

Through the decades and into the 20th century Morrilton was put on the map, so to speak, with the help of several different developments. Petit Jean State Park, the oldest state park in Arkansas, was established 19 miles west of Morrilton in 1923. Two years prior Dr. T.W. Hardison, the Fort Smith Lumber Company physician, persuaded Representative H.M. Jacoway to introduce a bill in the House of Representatives providing for the accep-

ABOUT the RIVER VALLEY ~ DECEMBER 2017

tance of the area as Petit Jean National Park. Stephen Mather, director of the National Park Service, met with Hardison and let him know he couldn’t recommend Congress accept the offer because the area was too small for a national park. He suggested that it be made into a state park instead. Two years later 80 acres including Cedar Falls, the 95-foot waterfall, was offered to the State of Arkansas. It was accepted, making it one of the first state parks created in the South. Several businessmen of Morrilton were donors of the tract. The park has developed tremendously over the years and now boasts 2,658 acres, miles of trails, scenic overlooks, camping, a lodge and restaurant, swimming pool, cabins, and more. Also located atop Petit Jean Mountain you can find the Museum of Automobiles, with over 50 vehicles on display, most dating before 1950. The late governor Winthrop Rockefeller founded the museum, and it opened on October 18, 1964. You can even find a few of Rockefeller’s old vehicles in the museum, including a 1951 Cadillac he drove to Arkansas in 1953 when he made the state his home. The museum serves as the headquarters for the Mid-America Old Time Automobile Association and also hosts several car shows and swap meets annually. Petit Jean Mountain is also home to

the Winthrop Rockefeller Institute, established in 2005 when the Winthrop Rockefeller Charitable Trust granted the University of Arkansas System a 188-acre campus that was once part of the home and cattle farm of Gov. Winthrop Rockefeller. Morrilton is also well-known for Petit Jean Meats. Misty Willbanks, with Petit Jean Meats marketing, says the company is named after the town’s most notable landmark, Petit Jean Mountain. “Petit Jean Meats has been located in Morrilton for nearly 90 years,” she shared. In 1922, Felix Schlosser, who was originally from Germany, had been learning the butcher trade and as times were hard in his native land he was looking for a better life. He already had well-established family in Arkansas. Schlosser moved from Little Rock to Conway and finally ended up in Morrilton in 1926 where he made his

permanent home near his widowed cousin, Mary Ruff. On July 7, 1928 he and a business partner Ellis Bentley opened a meat market under the name Morrilton Meat Market and Sausage Factory. It was around that time that Mary’s sons Edward and Lonnie, who were just 12 and 10 years old at the time, began working in the business. They made home deliveries after school and on weekends on bicycles. Though the company saw ups and downs through the following decades, it has had much success. It’s still owned by the same family and is the only privately owned processor of red meats left in Arkansas. “Even though we ship our products across the country, most of our customers still come from 75 miles around Morrilton,” Willbanks said. The University of Arkansas Community College at Morrilton has been a major asset to the city for quite some time. Originally established as Petit Jean Vo-Tech in 1961, the school initially awarded diplomas in occupational-specific areas and classes began in 1963. >> DECEMBER 2017 ~ ABOUT the RIVER VALLEY

Petit Jean Vo-Tech was converted to a degree-granting two-year college known as Petit Jean Technical College in 1991, and had yet another name change to Petit Jean College in 1997. Finally, by 2001, Petit Jean College merged with the University of Arkansas System and became known as the University of Arkansas Community College at Morrilton. Today the campus consists of 92 acres, 15 educational buildings, and various support facilities, serving approximately 4,100 students annually.

The downtown area of Morrilton is full of older buildings with rich histories. Perhaps one of the most well-known buildings in the town, the Rialto, is in use still today. In 1911, Guy O. Vail opened the first motion picture theater in Morrilton in what is today the Rialto. The building faced many changes and a few different ownerships through the years, but in 1952 it was purchased by M.S. McCord for his new company known as United Theatres Corporation. The building was gutted and rebuilt into a 700-seat theater. “It was the talk and showcase of the River Valley,” shared current Rialto president, Lindell Roberts. Following the purchase by the United Artists theater chain the Rialto was once again renovated.

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In 1981 the main hall was converted into three separate theaters. The theater maintained in operation until 1987 when United Artists closed the building. After years of decay, the city of Morrilton acquired the building in 1995. Roberts recalls, “The mayor at the time, Stewart Nelson, called me wanting to make the old Rialto into a performing theater.” Roberts said he didn’t have to think twice. He immediately asked Mr. Nelson, “When do you want to start?” The Rialto Community Arts Center was formed in December of 1996 as a subsidiary of The Arts Council of Conway County. The theater was reconverted into one open area with balcony and seating, and by 1997 many renovations began, as the theater returned to its former glory. Today, according to Roberts, the theater puts on plays, concerts, and performances that he feels bring joy, entertainment, and culture to Morrilton, Conway County, and the River Valley. Downtown is also home to some fairly new local businesses, including a women’s clothing and gift boutique, Clover Alley. Owner Abby Gibby has enjoyed maintaining her business in the small town. “Our boutique has been in business for seven years now and we couldn’t have successfully made it this far without the support of our community.” Gibby also shared how great it is to be able to serve her customers on a more personal level because of the small-town community feel the city of Morrilton has. The town is continuing to grow and develop according to current mayor, Allen Lipsmeyer. “The city has spent $250 million toward building projects completed or ongoing the last three years.” Lipsmeyer has been in office since 2015 and also stated that since that time he has seen a positive attitude change in the community and the town has begun to flourish. “We’ve seen school improvements, have a new state of the art basketball arena that is almost finished, the college is gaining a workforce training center, we are building a 150-175 lot subdivision; the city is ready for growth and growing at a good pace. I believe within the next year our town will really take off.” l

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ABOUT...the River Valley

West Main Gallery: Antiques & More Story by MEREDITH MARTIN-MOATS

est Main Gallery in downtown Russellville has been open for a little over two years furnishing the River Valley with one-of-a-kind presents, home furniture, and holiday gift items. The gallery operates as a vendor mall where vendors rent spaces to run their own stores with the gallery providing the personnel and staff to make this possible. They offer antiques, art, handmade items, handcrafted creations and primitives. “We have a very diverse selection,” says owner Kim Taylor as try to post about 10 to 15 photos a week,” explains Kim. Recent she walks through the vendor spaces. “We have old secretaries, old uploads include images of coal oil lamps, handmade jewelry, shipyard pulleys, a cast iron railroad crossing sign, Fenton glasshandcrafted leather belts, vintage desks, tables, and lamps, singer ware pieces, Tiffany pieces, old LPs, and several sewing machines, even antique hairdryers. antique buffets.” The collection is always chang When asked what led her to start the business, West Main Gallery ing with new items coming in everyday. But one Kim replied. “I always wanted to do this, and I got (479) 219-5078 thing remains constant, explains Taylor: The rules to a point where I could.” She says she sold real 2611 W. Main Street for vendors — everything they sell, she explains, estate for more than 10 years and realized it was Russellville, AR 72801 time to make the jump. “It was now or never,” she “has to be true vintage items, primitives,and handsaid. And Kim knew a storefront downtown was made items.” the perfect spot. West Main Gallery hosts up to 40 vendors and The store will offer a Holiday Vendor Extravaganza and over 40 consignment sellers, which means that the store inventoOpen House on December 2 from 10 a.m. - 5 p.m. Visitors can ry is always eclectic and varied. Kim said she never knows what take part in raffle drawings, enjoy snacks and drinks, and meet could show up in the store and encourages shoppers to act fast the vendors. The store is open Monday through Saturday 10 when they find something they like. “When you see it, you better a.m - 6 p.m. and Sundays 1-5 p.m. You can find them online at buy it,” she explained. “I can’t go to inventory and get more.” www.westmaingallery.com, on facebook, and on Instagram at West Main Gallery has both a Facebook page and an Instagram feed to keep shoppers up to date on what’s new at the store. “I @Westmaingallery. l

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ABOUT the RIVER VALLEY ~ DECEMBER 2017

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DECEMBER 2017 ~ ABOUT the RIVER VALLEY

BACKYARD LIVING

The people before us

hen I look around our home—watch the sunrise come up between Mount Nebo and Jones Mountain, watch the changing trees on Springs Mountain—I often wonder about indigenous tribes that once owned this land. I know about my grandfather’s history here. I know at one point there was a healing springs community based on the sulphur water that still flows from the ground. But beyond that, my knowledge is lacking. There are no federally recognized tribes in Arkansas today. What does that say about the places we call home? What does this say about my own life here? I recently learned about an online map from a friend. Native-Land. ca allows you to type in the name of your community or city and informs you what indigenous populations once (or still do) own this land. It’s a work in progress, crowd-sourced by people who interact with the map and make suggestions. I tried out my own address,

The Boiled Down Juice Read more from Meredith at www.boileddownjuice.com 42

ABOUT the RIVER VALLEY ~ DECEMBER 2017

ABOUT...the River Valley

Story by MEREDITH MARTIN-MOATS | Photo by JOHNNY SAIN

and discovered it does not mention the Quapaw or Caddo, the two main tribes that once owed this land. It does however mention the Osage and Chickasaw, tribes north and east of here, and it has a button for submitting suggestions or corrections. The creators acknowledge this project is complicated and ongoing. The map’s main creator explains his project like this: “I’m Victor. I am a settler, born in traditional Katzie territory and raised in the Okanagan. I am concerned about many of the issues raised by using maps and colonial ways of thinking when it comes to maps. For instance, who has the right to define where a particular territory ends, and another begins? Who should I speak to about such matters?” It’s easy to balk at Victor’s words and want to quickly push them aside or fight back at the word “settler.” But that wouldn’t be accurate history. And who doesn’t want to really understand history? The region where I live still bears the mark of the Cherokee, who were driven into Arkansas long after Europeans arrived. Huge percentages of people in the region claim some Cherokee ancestry. Chickalah, the community up the road from us was likely named after a regional Cherokee leader. It’s not like we don’t know there is this history here. What concerns me is how many gaps there are in our collective community understanding. For example, sometimes we learn this history in school, along with bits and pieces about mound dwellers and ancient ways and a few passing comments on the Quapaw or Osage. But in Arkansas history books it’s often presented as the preliminary history, taking up a few pages at best before the book moves on to the so-called

more relevant bits. When regional Native American history is studied in school, we tend to skip the whole hundred plus years of Indian removal, jumping from information about pottery or ceremonies to a paragraph or two on how the Osage are now experiencing a cultural revitalization. How does this happen? How do we so easily skip the parts of history where this land went from being ancestral homes to becoming townships and counties? A long time ago, when I was first researching and writing history, I published an oral history piece about a once thriving community in the Ozarks called Lurton. It propelled my work into the things I do today: oral history, community story telling, folklore, and the like. I worked hard on that project, but what I’m not proud of is the way my documentation mentioned racist tropes about Native Americans, specifically an oft-told story about a fictitious, ancient “petrified Indian baby” that was part of a carnival circuit. I knew the mention of it felt weird in my stomach. I had qualms about the story, as probably did many people who shared it. But I couldn’t quite name why. I should have listened to that feeling in my stomach, but I didn’t. I should have shared my concerns, but I didn’t. I shared the story, unexamined. Would I have shared that story unexamined if it had been a fake centuries-old, white pioneer baby? Decades later I am gaining the ability to understand and name how the dehumanization of native American history is engrained in our stories. It’s this dehumanization that makes it easier for us to not

Haul it all

look around our communities and towns and wonder how it came to be that entire populations were pushed off the dirt we stand on today. I recognize that statement will feel accusatory or aggressive to many people. You may think I am suggesting we are all bad people for even being here. That is not my intent. I live here, too. I am raising my children here. Rather, my intent is to be honest with myself, so we can change our ways. My intent is to recognize that if I want to understand this place I call home, I have to go back deeper and I cannot be afraid to examine what I find and then behave differently according to that information. We know about the Trail of Tears, but what of the tribes that were here before the Cherokee? Do we know what completely legal forces made it possible for the Trail of Tears to happen? History only keeps us from repeating past mistakes when we aren’t afraid to admit them—when we aren’t afraid to name how they are perpetuated. So I’m committing myself to learning everything I can about the complex and multi-layered Native American history of this place I love so much. Not in a sweeping generic way, but in details so that we can resist dehumanization and our tendency to sweep decades under the rug. I’d like to ask others to join me. Maybe you already have begun to dig into this history. Will you share what you’re learning? I’ll gladly take pointers, suggestions, and ideas. Send me a message to meredithmartin_moats@yahoo.com. Let’s see what we can discover together. l

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DECEMBER 2017 ~ ABOUT the RIVER VALLEY

OUTDOORS

ABOUT...the River Valley

Answered Questions Story & photo by JOHNNY CARROL SAIN

A VIEW

FROM THE

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I used to think the surest way to attract expert opinion was to pop the hood on my truck. Then I started tying flies. To be fair, I asked for the criticism… sort of. I posted a few photos of my feeble fly tying attempts on social media. As everyone knows by now, social media is the kingdom of experts. Folks can tell you whatever you need to know whether you want to know it or not. You can learn why you’re wrong about hating kale and you can learn that a lot of what you thought was settled science is far from it. This wisdom is passed along with just a whiff of condescension, but most experts feel like they’re providing a service. They won’t hide their light under a bushel. If any of my fly tying mentors are reading this, know that I appreciate the advice, I do. But I don’t think my bobbin work is going to be about crafting the perfect fly copied true to proven form. If I want a perfectly tied Clouser minnow I can order a perfectly tied Clouser minnow, or I can ask some of my indeed expert fly tying friends to make one. The loose feathers, hair, and thread represent something more personal, even metaphysical in my hands. In the eternal search for a definitive solid answer, it’s a gray world. But here is a rare opportunity for black and white.

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ABOUT the RIVER VALLEY ~ DECEMBER 2017

You may have a Zen-like mindfulness that transcends worry and a clear-headed decisiveness knifing through the thick uncertainty that can plague waking hours and often robs sleep. If this is you then color me green because it’s not me. With every passing year, I become less certain that any answer is certain. Time has shown that no matter what silly delusions have been entertained, there are often various answers to whatever question we ask, and those options are dependent upon a range of variables that we often don’t even realize exist. Everything we consider is layered with nuance and defined by context that we may not understand. And it never ends. The questions erupt in a gushing, crushing torrent of white, and the fearsome currents foment even more questions. Solutions are slippery. You just can’t pin them down. It can drive a person to near madness if you let it. I try to find ways to neck down that flow, to slow the deluge, to consider one thing at a time. This is one reason I fish. A little Tennessee whisky every now and then helps, too, but apparently the crazy has been festering and is swelling beyond these coping habits because now I tie flies. After only a week I can tell it’s helping. It’s a here-and-now activity with future implications. Crafting each fly is like capturing and taming one of those questions. I can work with deliberation, at my own speed, and always with the opportunity for revision. And I am guaranteed an

answer. One answer. It can go only two ways. As I wrap and dab and clip and tie, I envision the question gently tumbling among rocks and bubbles in impossibly clear liquid before the water slows to a deep and mysterious aquamarine. Shadows highlighted in bronze patrol the edge of turbulence and calm in my mind. I’ll have my yes or no in the coming months. It’s an absolute. Over the last four decades, I’ve grown intimate with my local smallmouth bass. I know where they spawn and which pools they frequent during the sultry green days of summer. I know which riffles always produce a take and the stretches of creek enduring so much pressure that first light, a wraithlike approach and only the stealthiest presentation will bring a strike. And I know I’ll only get one shot, one opportunity to ask the question I so desperately need answered. This year, that question will be laced with more intimacy. But it can’t be a copy. It must be mine. It must be intricately crafted within the confines of my experience and with subtle realizations learned from a lifetime on home waters. I know that either answer will bring more time at the bench, more refinement in an effort to focus everything down and tight to the intersection of fish and fly. If only all of life’s mysteries could be laid at the creek’s altar and answered with such resounding certainty. l

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DECEMBER 2017 ~ ABOUT the RIVER VALLEY

On a Personal Note Where to go and what to do in the River Valley? The Calendar Girls have the answers!

The River Valley is a busy place. With events happening throughout the year, leaders from the community known as The Calendar Girls recognized the need for up-to-date information. The Calendar Girls are a group of ladies representing numerous organizations — Arkansas Tech University, the Russellville Chamber of Commerce, Russellville Tourism and Visitor’s Center, The Center for the Arts, The River Valley Arts Center, Lake Dardanelle State Park, Main Street Russellville, Russellville Recreation & Parks, Russellville Public School District, and Russellville City Hall — who are passionate about Russellville. The ladies have put together a print calendar already marked for you with what’s going on in Russellville. A whole year’s worth of events right at your fingertips. You can find the free calendar at various locations throughout Russellville ABOUT...the River Valley magazine, the River Valley’s longest running monthly publication, is proud to partner with The Calendar Girls to provide the ultimate events calendar for the River Valley. We’ll be working with these ladies to keep our own calendar fresh and full of exactly the information you need to plan your next outing. If you’re looking for local activities in our parks, arts and education, tourism or recreation, or maybe even economic and governmental affairs, bookmark the page at www.aboutrvmag.com/events/ today and check it regularly for events and happenings in the River Valley.

Who are The Calendar Girls? Julie Paladino

City of Russellville Executive Assistant to the Mayor

Tanessa Vaughn

HR Director for the City of Russellville

Christie Graham

Russellville Tourism & Visitor’s Center Director

Betsy McGuire

Executive Director Main Street Russellville

Kelli Nealy

Russellville Recreation & Parks Dept. Special Events Coordinator

Tanya Hendrix

Executive Director of the River Valley Arts Center

Sarah Keating

Park Superintendent, Lake Dardanelle State Park

Wendy Sparks

Operations Manager, The Center for the Arts

Stephanie Nickols

Russellville Area Chamber of Commerce Executive Vice President

Carrie Phillips

Arkansas Tech University Marketing & Communications

Ashley Snellenberger

Communications Coordinator Russellville School Dist.

Stay informed throughout 2018 and beyond by visiting www.aboutrvmag.com/events 46

ABOUT the RIVER VALLEY ~ DECEMBER 2017

ENGAGEMENTS

ABOUT...the River Valley

Save the Date!

Calendar listings of engagement, wedding and anniversary announcements on the pages of each issue of ABOUTâ&#x20AC;Śthe River Valley are available at no charge. They may be mailed to: ABOUT Magazine, P.O. Box 10176, Russellville AR 72812 or sent via email to: editor@aboutrvmag.com. (A phone number must be included for verification.)

December 1

December 30

Audrey Rye & Karson Lee

Rachel Campbell & Cesar Abreu

December 2

Kaylee Wiedower & Domonic Fragale

Savannah George & Justin Payne

December 31

Tori Taylor & Kristian Thompson

Christina Betterton & Zac George

December 9

January 5

Fantazia Garner & Heath Roper

Emily Cowell & Jared Wesselhoft

Jenny Haisty & Jacob Moore

January 13

Jessica Mabry & Michael Elrod

Miranda Possage & Wade Ivy

Marisa Rodgers & Thomas Galloway

April 14

December 16

Lisa Morrison & Jonathan Hawkins

Leighton Babb & Hunter Gately

May 5

Larken Pew & Scott Record

Chelsey Price and Kyle Spargins

Rachel Tischer & Andrew Lee

May 19

December 17

Photo by Benita's Photography

Grace Berdin & Jason Walker

Erin Edwards & Mason Rhodes

July 14

September 28

Moira Murdoch & Judd Moore

Taylor Eubanks & Levi Roden

Sara Taylor & Abel Newton

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

Merry Christmas Visit with Santa

December 9, from 10:30-12:30 in Atkins at 1402 N. Church Street or from 1-3 in Morrilton at 1620 E. Harding!

479-641-2220 Card

As Always, Free Delivery. 12 mo. interest free financing w/ approved credit.

Come see us for Russellville Downtownâ&#x20AC;&#x2122;s Merry and Bright Friday Nights in December! Extended hours 6pm-9pm every Friday!

(479) 219-5128 200 N. Arkansas Facebook.com/ABeautifulMess200 DECEMBER 2017 ~ ABOUT the RIVER VALLEY