remnants
Reflecting the Character of the Arkansas River Valley JULY 2017
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8 Remnants
Before there was a Russellville, a River Valley, or even an Arkansas, there was The Natural State in its natural state. Sweeping prairies filled with remarkable biodiversity — insects, birds, bison, elk, red wolves, and flora of innumerable varieties — were part of River Valley prehistory. Though reduced in size, these prairie remnants are a portal to the wild that once was.
ABOUT THIS MONTH’S COVER Nixie Carrol Sain explores a prairie remnant in the middle of Russellville. The yellow flowers are plains coreopsis, a common summertime bloom in the River Valley’s open areas.
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14 It’s definitely not a cat in the bathroom
16 Igniting the creative
Walking down South Boulder Avenue, you’ll instantly recognize something different in downtown Russellville. There’s a little storefront decorated with a dozen brightly colored potted plants, wind streamers, and a bright blue sign that says simply “create.”
26 Raise your salad bar
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ABOUT the RIVER VALLEY ~ JULY 2017
Nestled in the back of C&D, you’ll find the C&D Snack Bar, but it’s way more than a snack bar. It’s more like a deli where fresh ingredients along with caring and creative people come together.
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36 Wisdom fell from the trees
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A PAGE FROM
The Editor’s Notebook
Scenes of summer
The mockingbird is stationed at the tiptop of a giant pine in our front yard in the gray light of a new day. His renditions come out in this order — cardinal, Chuck-wills-widow, summer tanager, thrasher — along with pieces of other broken melodies mixed with various warbles and flutes. A towhee joins him in song from across the neighbor’s horse meadow. Chickadees and nuthatches chime in gently as well. A doe nibbles at trumpet vines, a fresh fawn by her side, as I sip honey-sweetened coffee and the sun’s rays strengthen by the second. Tangles of morning glory have produced one early flower and a fat bumbling bee explores its lavender petals before venturing further in. The sweet spicy smell of bergamot mingles with the black-licorice scent of hyssops as bees converge on both. I can’t blame them. My nose brought me to the flowerbed, too. Morning morphs into midday as the sun chases away some of the humidity, but only some. It’s still muggy and now it’s hot and that makes everything lazy. Grasshoppers buzz and hum from the high grass in lackadaisical tones. A normally fervent gray squirrel sprawls on a post oak branch as a warm breeze gently rustles the hickory leaves in their midsummer green. I’ve ventured out to feel summer on my skin. It brings back memories of a time when I did not care how hot it got. My folks didn’t have air conditioning and so even during the most brutal summer days of my childhood, a shade tree and a popsicle was the best I could hope for. Funny how I don’t recall feeling at all deprived. But I’m older and softer now, tenderized by three decades of climate control, so I soon retreat back to the cool shadows of my office. The mockingbird clicks and buzzes with no enthusiasm from his shaded vantage point on a post in my garden as I turn to the door. Slanting light of late afternoon illuminates the tickseed along my neighbor’s ditch, and I smile with some pride. The flowers of summer left standing make me think that my yard, splotched with wild patches, have had some influence on other’s thinking. Summer’s symphony builds inversely as the light fades — cicadas, crickets, katydids, tree frogs — and then the light show begins as chartreuse blinks and winks fill the early twilight of my shaded backyard. Blue jays and indigo buntings make a last run at the bird feeder before darkness sends them to roost. Near midnight now, a pale silver light falls on the mockingbird back in the pine. His night song fills the air as summer settles easily over the Johnny Carrol Sain, Editor River Valley. johnny@aboutrvmag.com
Reflecting the Character of the Arkansas River Valley since 2006 A Publication of One14 Productions, Inc Vol. XII, Issue 6 – July 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: JULY 2017 July 2 — Grace Chapel Independence Day Cookout at 6 p.m.1206 Parker Road, Russellville. Burgers, hot dogs and fireworks, everyone is welcome. July 2 — BEARS at Mt. Magazine State Park Visitor Center from 2 - 2:30 p.m. Important to Mount Magazine’s heritage, bears capture our attention with fascination or fear. Let a park naturalist share his bear encounters, images, and video. Meet in the visitor center for the latest information about black bears at Mount Magazine State Park. Admission is free. For more information contact (479) 963-8502. July 8 — Arkansas River Clean-up at Lake Dardanelle State Park 8 - 11 a.m. Meet at the Visitor CenterLake Dardanelle State Park is providing an opportunity on National River Cleanup Day for people to come together to make a big impact. Volunteers are needed for our Annual Arkansas River Cleanup. The amount of trash and debris collected and removed on this day will improve the health of wildlife, people, and habitat of our local waterways year round. For more information contact 967-5516 July 8 — RiverDawgs 5k Run/Walk in Clarksville. Start time is 7 p.m. For more information contact 774-3612. July 10 — Mammals in the Sky at the Petit Jean State Park Amphitheater from 8:15 p.m. - 8:45 p.m. Big Brown Bats are amazing creatures. How many bugs can they eat in one hour? Join Park Interpreter Jennifer for an evening experience watching these mammals fly overhead. Wear bug spray and bring a flashlight to get
ABOUT...the River Valley
back to your car. Admission is free. For more information contact (501) 727-5441. July 11 — Fables and Friends at Lake Dardanelle State Park. Lake Dardanelle State Park and the Pope County Library Bookmobile are partnering to bring you story time in the park this summer. Many fables use animals for characters. Join us at the Weigh-In Pavilion to read some of the fables featuring animals you can spot in the park. Afterwards, you will even have the opportunity to meet a few of our reptiles featured during story time. Everyone is welcome and admission is free. For more information contact 967-5516.
August 2 — 2017 River Valley Business Expo at Tucker Coliseum from 9 a.m. - 4 p.m. Preview Party 5 - 7 p.m on, August 1st. The Expo provides the perfect opportunity to stay-in-touch with business-
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es and consumers across the River Valley. Suppliers and organizations that can make a real difference to your business and personal life will be there. For more information contact 968-2530. August 5 — Rise ‘N Shine 5K and Family Flip Flop Walk at Lake Dardanelle State Park 8:30 a.m. Late registration: 7 a.m. - 8 a.m. Awards: Top three male and female, top finisher in “16 and under” category 5K only. All donations and proceeds will go directly to Camp Sunshine. Entry fee: $25 per registrant for 5K, $25 per family for Flip Flop Walk. Make checks payable to Tropical Tango, LLC “Camp Sunshine.” For more information contact Heather Womack 970-9422.
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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.
July 20-23 — Johnson County Peach Festival. Mark your calendars for the Johnson County Peach Festival, one of the oldest festivals in the state of Arkansas. The annual event will be held on the Court Square in downtown Clarksville Thursday, July 20 -through Sunday July 23. For updates and more information, follow the Peach Festival on Facebook or contact 754-9152. July 29 — Music Downtown @ Sundown 7:30 p.m. at Depot Park in Russellville. Artists Jamie Loe and The Hulaballoo/ The Beards and The Bees. Get your blankets and lawn chairs ready. The concerts are free and open to the public, but donations are appreciated. For more information contact 968-2530.
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Story by KAREN RICKETTS | Photos by LIZ CHRISMAN and STEVE DUZAN
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ABOUT the RIVER VALLEY ~ JULY 2017
BEFORE THERE WAS A RUSSELLVILLE, a River Valley, or even an Arkansas, there was The Natural State in its natural state. Sweeping prairies filled with remarkable biodiversity — insects, birds, bison, elk, red wolves, and flora of innumerable varieties — were part of River Valley prehistory. Today, we can glimpse a shadow of this once majestic landscape even among the shopping centers and apartment complexes of Russellville. Though reduced in size, these prairie remnants are a portal to the wild that once was.
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"Prairies are like snowflakes; each one is totally different” IMAGINE WITH ME IF YOU WILL A YOUNG, PRISTINE ARKANSAS. Before Europeans settled Arkansas, it was a mosaic of landscapes: flat treeless grasslands that stretched as far as the eye could see, open savanna's with scattered trees grading into more densely wooded habitats that lay along rough ridges and bubbling brooks. Wet marshes could be found embedded in the open prairies. Wild flowers bloomed from frost to frost. Today, the Arkansas landscape looks vastly different. Over the last 200 years the prairies have largely been destroyed, but it is still possible to catch a glimpse of what Arkansas looked like in its prime by visiting a prairie remnant. “A prairie remnant is like the name says. It is intact remaining examples of original ancient grasslands,” Theo Witsell says. Theo is a botanist and ecologist for the Arkansas Natural Heritage Commission (ANHC) and curator for the ANHC Herbarium. “Old growth grasslands have essentially 10
ABOUT the RIVER VALLEY ~ JULY 2017
been in the same condition more or less for thousands of years,” Theo says. “They are one of the most destroyed ecosystems that we have overall in the state and really all over North America. We have seen the greatest loss in grasslands compared to any
other habitat. Statewide we have lost about 99 percent of our prairies. They are the only habitat left for so many things and so that is why they are important for conservation.” Prairies occurred in five major areas in the state: eastern Arkansas, southeast
Arkansas, the Arkansas River Valley, central Arkansas and parts of northwest Arkansas. According to Theo, most of the original grasslands over time have either been converted to fescue pastures, towns built on them, or because of lack of management, trees have taken over the remnants. “In 1830 there was once about a half a million acres in the Grand Prairie of eastern Arkansas in the Mississippi Valley and today there is about 400 acres,” Theo says. “So that’s about one tenth of one percent that remains over there. Then another place that there was a lot of prairie was Fayetteville, Rogers, and parts of Washington County. That’s one of the fastest developing areas in the state and because of that the prairies there are being urbanized.” Pockets of remnants extend from Ft. Smith over toward Russellville all the way to Conway. “Conway was actually built in the middle of a 3,000-acre prairie,” Theo added. There are also a few remnants in Russellville near commercial property. “Settlers chose places like Russellville
because it had a lot of open grassland mixed with forest,” Theo says. “Some people think humans love that type of setting, that sort of open woodland with grass. They wouldn’t have had to clear land and had a place to put their livestock.” In some areas of the River Valley there are still large chunks of prairie remnants left, Theo refers to those areas as the last strong hold. “We had extensive prairies, probably hundreds of thousands of acres, in the Arkansas River Valley,” Theo says. “The biggest ones were out near Charleston and Ft. Smith. Of all the grasslands in Arkansas, Charleston is probably where the highest percentage is left of the original. There might be as much as ten percent left.” Theo explains that this is possible because the ranching culture in the River Valley has allowed the prairies to persist. “Each region where we have prairie has its own threat, or something that has contributed to its decline,” Theo says. “Urban developments like in the northwest, the eastern Grand Prairie was agriculture, and why there is so much left around Charleston is because the hay fields have allowed it to survive.” In all cases prairie remnants have survived to modern times they have been used as hay fields. “There has to be something to keep the woody plants from taking over the prairie over a period of time,” Theo says. “You can go in and cut them annually for hay, and that doesn’t destroy the vegetation, the plants are still there, it just removed the above ground part like fire would do, but it removes that woody vegetation.” Fire has also played a major role in maintaining prairie habitat for thousands of years and Theo claims fire is still essential
for biodiversity. “Native Americans have used fire as a land management tool since they got here,” Theo says. “There is evidence of 10-12,000-year-old fire history on the land from Native Americans burning.” Burning off remnant prairies regenerates the perennials that grow there, revitalizing the landscape. “Most of the plants are perennial plants. It’s the individual plants coming back every year, growing taller than the last set after a fire,” Theo says. “The year following the fire is the best time for the wild flowers. They go crazy,” he added. “There is a plant called False Indigo and it grows in prairies all throughout the River Valley and researchers know an individual
plant can live for over 100 years. Prairie remnants are really ancient ecosystems.” Today, prairie remnants owned by the Natural Heritage Commission are burned every three years. “If you let it go without a fire for too long you run the risk of having a devastating fire like in these forest areas,” Theo says. “But if you burn it regularly, what we call a low intention fire, it can maintain a healthy ecosystem. But prairie is no question — they have to burn regularly or be hay.” The biggest challenge for the ANHC is acquiring prairie remnants near urban areas. “I wish we had recognized what they were before, now it’s either all gone or the land value has become too expensive, like
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in Northwest Arkansas,” Theo says. “There is some left but it would cost millions of dollars to protect them. And then there are challenges because the remnants are in the middle of a city.” Once prairie remnants become surrounded by city developments, it makes it difficult for the ANHC to manage. “You have to burn them every couple of years and that is hard to do when there is a church on one side and an elementary school on the other,” Theo says. “It gets tough to manage them that way, whereas in a rural landscape, it’s no big deal.” Prairie remnants thrive with biodiversity. “In a pasture you might find 10 or 15 species of plants when you’re walking around, but when you walk into a prairie
remnant you can find 300 to 400 species, it’s just remarkable,” Theo says. And every prairie remnant site is not the same. Each one is unique on its own. “Prairies are like snowflakes — each one is totally different,” Theo says. “Even if they are right next to each other, I don’t know if it’s different microhabitats or something was done differently in the past. They are kind of like people; they have their own little personality.” The work of the ANHC is to find and preserve the highest quality of remaining samples of the original Arkansas landscape. “Our work was charged with identifying and protecting the last of the least and the best of the rest of Arkansas’s natural heritage,” Theo says. “We have
1903 SOUTH ARKANSAS • (479) 968-3991 12
ABOUT the RIVER VALLEY ~ JULY 2017
a system of public nature reserves, 71 preserves, about 55,000 acres. Two of those sites are Cherokee and Flanagan prairie natural areas in Charleston. We immediately honed in the best of the prairies left in the River Valley.” Thousands of species of insects and other animals depend on prairie remnants for habitat. The past few years the ANHC has made efforts in restoring the quail population in the River Valley. “These prairies are the best habitats for quail. I’ve travel around the whole state and I hear or see more quail in these native remnant prairies than anywhere else. There are so many kinds of insects and seeds available from these native prairie plants, and it’s just everything the quail need. The cover is just right. With the push to restore quail we have been able to do that by restoring these grasslands.” Folks that are interested in prairie preservation can volunteer at ANHC events. One option is to volunteer to help collect prairie seeds. “We are going to be having some seed collecting events in the fall and maybe in summer for some of the more maturing species,” Theo says. “We will take a team of volunteers and go out and teach them about the prairie and about the plants. One person will collect one specific species and another person collects a different species. At the end of the day we will have bags of seed of individual species.” The seeds are then given to a seed contractor who will germinate the seeds in pots and keep them until they are big enough to be planted in Arkansas fields.
"They are one of the most destroyed ecosystems that we have overall in the state and really all over North America.”
“The farmers that are partnering with us are planting single species plots in their fields and then the seeds will be harvested off the field in the future. Then the seeds can be sold back, in this case it’s the Grand Prairie, and the farmers will sell it to the Corp of Engineers for the bio-habitat restoration on the canal banks in the east. We want to expand this same model across the state.” Even with the efforts of seed collecting, Theo says it is still impossible to recreate a prairie. “It would take tens of thousands of years to get them to what it is, but you can
create a good habitat by using species from the remnants,” Theo says. “They are the only place where we can get seed from to create bigger chunks of prairie habitat.” If you don’t have time to volunteer, the next best thing is to support the Natural Heritage Commission along with other agencies and organizations that are working to protect the grasslands. And of course learn more about the prairie remnants themselves. Theo added, “If you think you have a remnant on your property, manage it in such a way that it doesn’t destroy it. Don’t plow it up, don’t spray it with herbicide; it actually produces good quality hay.” Prairie remnants contain a wealth of knowledge, a living history book
read at the micro level. For many, the remnants are a precious commodity worth preserving. “Most of the state has been altered so much in the last 150 years it is really uncommon, especially for these grasslands, to find a piece that has the full compliment of things that used to be there,” Theo says. “There is so little left that every piece becomes precious now. Almost everything has become so altered from its original state that it no longer provides habitat for species, and that is our natural history, our natural heritage. And many people think it’s worth protecting, myself included.” l For more information about the Arkansas Natural Heritage Commission and how you can volunteer, go to www.naturalheritage.com.
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EVERY DAY LIFE
ABOUT...the River Valley
It’s definitely not a cat in the bathroom Story by SARAH CHENAULT Illustration by CLIFF THOMAS
F
resh air definitely does a body good and every few weeks I like to open all the doors and windows in my old Victorian house while I deep clean. I use a lot of essential oils while I mop and clean and use diffusers throughout my house. I usually have a process to go throughout the house, starting at one end and winding up at the other. Room by room, I slowly accomplish all my tasks and feel like I have freshened up every space. One Saturday afternoon I set about my deep cleaning method. I started at the back of the upstairs, working from bedroom to bedroom. “Mom?” My son called from downstairs. “Yes? I’m in the spare bedroom…” I called back to him. A few seconds later I heard footsteps coming up the stairs. The bedroom door I was cleaning in flew open. “Mom, if you were a cat what would you LOOOOOOVE to eat?” He asked, standing in the doorway. “Umm… cat food?” I replied. “Right,” Raff said. “But if there was no cat food around, what would you like to eat?” I tapped my chin in thought. “Maybe fish of some sort?” “Aha!” Raff’s face lit up and he took off into the hallway and back down the stairs. I continued my cleaning process and eventually made my way downstairs. I opened the window above the sink when Raff called for me again. “I’m in the kitchen!” I responded. A moment later he rounded the corner and popped his head into the kitchen. “Mom, can other animals eat beef?” I paused, and tried to process his question. “What?” I asked, thoroughly confused. “Can animals, not beefs but other animals, eat beef?” I chuckled to myself at his question, realizing he 14
ABOUT the RIVER VALLEY ~ JULY 2017
didn’t know that cows were beef. “Yes, I suppose they can,” I replied. Even though it was an odd question, I didn’t think much of it. My son was always coming up with the strangest ideas and questions. The inner workings of his mind have always fascinated me. “OK! Just checking!” He said. He turned to head out of the kitchen when he paused. “When will you be done in here?” He asked. “Well I won’t be done in here for quite a few ---” the dryer buzzer sounded off. “Well the sheets to your bed are done. I’m going to go make up your bed and then you’re going to have to start on your chore list, OK?” I rounded the corner to complete my task of making his bed when I heard him say “sure thing, mom!” I paused. Such enthusiasm from a boy about his chores… he was definitely into mischief. I walked back into the kitchen with an arm load of sheets and pillowcases. Only his lower half was visible as his arms and head were inside the snack cabinet.
“Raff, what are you getting into?” I asked suspiciously. “Oh. Hi mom. Just getting snacks,” he said cautiously. “OK, but don’t be making any messes,” I warned. I headed upstairs and toward his bedroom to make up his bed, when I heard an odd sound. I couldn’t quite place it, so I just went on into his room. I had finished putting the sheets on his bed and had set myself to encasing his pillows when I heard the sound again. It almost sounded like a… meow. A cat? In the house? Surely not. Must be outside, I thought to myself. I finished with his bed and headed downstairs to inspect the situation. As I made my way down the hallway to the back bathroom, Raff opened the door to the room in question. He looked very startled to see me. “Um… Hi Mom,” he said with very round eyes. “Raff, what are you doing in that bathroom?” “Meow!” “Raff, what is that sound?” Continued on page 21...
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the creative
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ABOUT the RIVER VALLEY ~ JULY 2017
Story and photos by MIKE QUAIN
W
alking down South Boulder Avenue, you’ll instantly recognize something different in downtown Russellville. There’s a little storefront decorated with a dozen brightly colored potted plants, wind streamers, and a bright blue sign that says simply “create.” Walk inside and you’ll be greeted by a cozy space with large meeting tables. In the back, scattered projects, breadboards, and circuits lay about, with a white board full of various equations and plans. It’s messy but in a good way. The items laying around would inspire any tinkerer — solar panels, circuit boards, a 3D printed prosthetic hand, and an oscilloscope are just a few examples. This is Russellville’s first makerspace. Russellville needs more people like Sergio Picado and his wife, Cindy. They’re genuine, warm, and friendly with a mission to change the way our community solves problems. Together, they run Maanavta Research Organization, a nonprofit that aims to better the world through science and technology education and facilitation. Through their organization, they offer classes to inform people about emerging technologies and furnish a makerspace to provide the community with a place to meet and create. A makerspace is an area in which people can come together, collaborate, learn, and share. They typically focus on computing and technology, but cater to other disciplines like woodworking or engineering. “We gather together tech enthusiasts, crafters, educators, tinkerers, food artisans, hobbyists, engineers, science organizations, artists, and students. These teachers and students come together to make their creations and share their knowledge with each other,” Sergio says, “We teach so that we can help our community glimpse the future and find the inspiration to become creators.” JULY 2017 ~ ABOUT the RIVER VALLEY
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“We’ve got smart people here, we have politicians that see the writing on the wall, and it’s just a matter of bringing these people together.”
These lofty goals may seem unachievable to most, but Sergio and Cindy have the experience to back up their words. Maanavta is an offshoot of Innovative Development, a Russellville engineering firm that designs products for companies all over the world. They’ve helped design all sorts of gadgets, from the controller on McDonald’s fryers, to a monitor that can alert veterinarians when a horse goes into labor. They’re problem solvers that work with companies large and small, and this variety keeps them on the cutting edge of technology. That is to say, they have the experience and knowledge to make an organization like this happen. “We had all this wonderful knowledge, all this wonderful experience, and all this wonderful equipment. We decided to open it up to the community,” Sergio says. Innovative Development has been in business for 28 years but only recently moved to Arkansas. “We were based in Connecticut for years, but when my partner retired, we decided to move to Russellville.” The Picados are Arkansas natives, so the move was like a homecoming for them.
“The main thing we offer is education to help the community,” Sergio says, “People need to prepare themselves for the areas of technology that will be required.” He explains that without embracing new technologies, many in our community will soon be left without a job. “If these classes help you go down the path of an engineer or technician, you’ll have a job waiting for you. In fact, we (at Innovative Development) cannot find enough engineers. We often have to hire out of state.” Maanavta offers classes on everything from amateur radio to solar technology, and programming to organic gardening
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ABOUT the RIVER VALLEY ~ JULY 2017
479.880.2005
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— anything to ignite that creative spark within an individual. Most of these classes are either taught by the Picados or by an engineer from Innovative Technologies, although they bring in the occasional guest speaker. In addition, Maanavta’s classes are inexpensive compared to similar programs. They typically cost $45 and run for two to three weeks. They don’t set an age limit on their programs either. “We had an eight year old take our programming course,” says Sergio, “She turned out to be one of our best students.” He says that children automatically take to technology. It becomes second nature to them. “Arkansas Tech has all of these wonderful designers and engineers, but most of them end up leaving the town or state after they graduate. The most appealing jobs simply aren’t here,” says Sergio. He hopes that by providing a makerspace, education, and a helping hand, new technology businesses will start springing up in the area. “When new graduates leave, it splits families and hurts the local economy. Everybody loses,“ says Sergio. “Arkansas as a whole is sort of a desert for new technologies. We hope to change that.” One area Maanavta is especially interested in is solar power. “Here in the next four to six years, the solar industry is going to explode,” says Sergio. According to the Picados, there’s no reason that Pope County could not be the solar power capital of Arkansas. They would like to position the community to take advantage of solar energy. “We’ve got smart people here, we have politicians that see the writing on the wall, and it’s just a matter of bringing these people together.” “If we can get a good company together, everybody wins,” says Sergio. His ideals aren’t so far-fetched. Solar power is rapidly making gains in the consumer market, and in some places, even beats traditional power generation methods like coal in cost per watt. Just seven years ago, solar power had an average cost of $4.46 per watt. Now prices are approaching the $1 mark. Some companies, like Elon Musk’s SolarCity, even promise a cost of $0.55 a watt for their solar panels. The price of solar power, on
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average, is cheaper than the cost of coal energy. While the price of coal remains at a steady $95 - 100 per Megawatt hour, solar is at $73 per Megawatt hour and dropping. If solar prices continue to drop, they will soon outpace even cheaper options like natural gas and wind, which average $55 per Megawatt hour. “I know people who don’t pay to drive their cars. They plug them into a solar power system at their home and drive them for free,” says Sergio. >>
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To help prepare the community for this change in our energy sources, Maanavta holds a one-day solar class that explains how to set up a small solar power system for residential use. They cover energy need calculations, panel-area estimates, battery banks, and other less apparent concepts like how to perform proper battery maintenance, where to place your panels, and how to buy a control system. These classes are
open to anyone, although they do get a little technical when concepts like wattage, voltage, and current come up. “We won’t get too advanced, but we want to make sure you know how the system works,” he explains. Maanavta is a Hindi word that means “humanity” and is a good way to sum up the organization’s goals. In addition to the makerspace and classes, Maanavta focuses on humanitarian projects. When the earthquakes in Nepal hit back in 2015, Sergio began work on a device that is able to detect survivors under the rubble. He used a product developed by Innovative Developments and altered it to be used in emergency situations. “We had developed a product to find water leaks in pipes,” Sergio says, “When a water line breaks, companies need to pinpoint the leak to know where to dig.” He says that they were easily able to tweak the machine to detect survivors under the rubble. Another machine Sergio was able to demonstrate was a lighting solution for areas without reliable electricity. The device is a hanging led light powered by the weight of rocks. You place rocks in a bag near the light and as gravity pulls them down, a generator makes enough electricity to power the light. This light is on display in the makerspace. “We also designed a briefcase that holds everything a doctor requires for medical diagnostics in the field, powered by solar, of course,” says Sergio. Currently, the team is planning a device that uses solar energy to draw water from the air, much like a dehumidifier. According to the World Health Organization, 1 in 10 people still do not have access to clean water. Projects like these improve quality of life for the human race and our community. In this way, I say that the world needs more people like Cindy and Sergio Picado. If you would like more information on classes, Maanavta, and the makerspace, be sure to visit the Maanavta Research Organization’s Facebook page or www.maanavta.org l
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ABOUT the RIVER VALLEY ~ JULY 2017
...continued from page 14 “Meow.” “There it is again!” “What sound?” Raff asked, with his eyebrows stretched high on his forehead. I raised one of mine and gave him the “you’re in trouble” look. “Meoooow.” “THAT sound,” I said. “Hmm… well it’s definitely not a cat in the bathroom,” Raff answered softly, looking at the floor. I walked past him into the bathroom and instantly saw the reason for the sound. The most precious Siamese kitten with pale blue eyes was perched on the side of the bathtub. In front of the tub was a bowl of water Raff had snuck from the kitchen and beside it was a menagerie of snacks: Goldfish crackers, Finding Nemo fruit snacks, beef jerky, and a sliced up hot dog littered the plate. “Meow.” The cat said to me. “Awwww…. this cat is so pretty!” I sat on the side of the tub and gently lifted the kitten into my arms. I was able to feel the kitten’s ribs through its fur. I turned it over to peer at its belly, and saw lots of fleas scattering. Poor thing. Definitely a stray. I snuggled the kitty under my chin. Raff had slowly crept into the bathroom and sat down beside me on the side of the bathtub. “Can we keep it?” He whispered. “Well...a pet is a lot of work,” I told him. “I’ll take good care of it! I’ve already been feeding it! I found it this morning!” I glanced back down at the plate on the floor and smiled. I supposed Goldfish crackers and Finding Nemo fruit snacks were the only kinds of “fish” that Raff could find in the snack cabinet. “Well, does this kitten have a name?” I asked. “Skye.” Raff said assuredly. I smiled. “That’s a very fitting name.” I paused for a second and watched Raff eye the kitten with adoration. “Oh alright, we can keep it. But we have to go to the store right now and pick up some real cat food, a few kitten toys, some flea medicine, and some kitty litter.” “What’s ‘kitty litter’?” Raff asked. “Well, it’s what cats go potty in.” “Oh. Well we definitely need to get some of that because it has been pooping in the cabinet under the sink.” “Great,” I replied sarcastically. And so it begins. l
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COMMUNITY PAGES
ABOUT...the River Valley
ANCRC presents funds to ATU for Williamson Hall project
Arkansas Tech University has received a $600,000 grant from the Arkansas Natural and Cultural Resources Council (ANCRC) to help fund a renovation of Williamson Hall on its Russellville campus. Combined with an initial $600,000 grant awarded to ATU in 2016, the ANCRC has now committed $1.2 million to the forthcoming renovation project. “We are appreciative of our partners at the ANCRC for their continued support of Arkansas Tech,” said Mike Hutchison, vice president for advancement at ATU. “Renovating facilities like Williamson Hall allows us to strike an appropriate balance between honoring our storied past and providing for the educational needs of our students today and in the future. Support from like-minded organizations such as the ANCRC is integral in our ability to achieve that objective.” Opened in March 1940, Williamson Hall was constructed by the National Youth Administration to serve as its state headquarters. Once the facility was no longer needed by the NYA, it reverted to the possession of Arkansas Tech. Alumni of the pre-Witherspoon Hall era remember Williamson Hall as the home of the Arkansas Tech music program. The structure is named for Marvin Williamson, who served as the initial director of bands at the institution from 1913-50. Today, Williamson Hall is home to the ATU Department of Parks, Recreation and Hospitality Administration. Funds from ANCRC grants have previously helped Arkansas
Your Summer City Mall • Russellville • (479) 968-3001 22
ABOUT the RIVER VALLEY ~ JULY 2017
Tech renovate Browning Hall, Caraway Hall, Hughes Hall and Wilson Hall. Like Williamson Hall, all four structures of those are listed on the National Register of Historic Places. Since May 2003, the ANCRC has awarded Arkansas Tech 11 grants totaling $5.75 million for preservation and renovation projects. According to its Web site, the Arkansas Natural and Cultural Resources Council was established by the Arkansas Legislature in 1987 by Arkansas Act 729 (now codified as Arkansas Code Annotated 15-12-101 through 15-12-103). The act created the ANCRC to manage and supervise a grants and trust fund for the acquisition, management and stewardship of state-owned properties acquired or used for ANCRC approved purposes. The grants are funded through state’s real estate transfer tax. The ANCRC consists of eleven voting members. Grants from this fund are for projects that protect and maintain state-owned natural areas, historic sites and outdoor recreation.
The Arkansas Valley Alliance for Economic Development (AVAED) is a public and private partnership formed to promote the economic development and growth of the River Valley area. AVAED’s work is divided into two major areas; supporting existing industrial growth in investment and job creation, and attracting new industries that will create jobs and make new capital investment. If you would like more information about this topic, please contact Paul Harvel at 968-2530 or email at pharvel@arkrivernow.com.
SINGLE PARENT SCHOLARSHIP FUND OF POPE & YELL COUNTIES 20TH ANNUAL CATFISH DINNER FUNDRAISER Pictured Left to Right: Paul Harvel of the Arkansas Valley Alliance, Gregory Burns of River Valley Realty, Andy Shaw of Cypress Valley Meat Company, Gregg Long of the Arkansas Valley Alliance, Matt Twyford of the Arkansas Economic Development Commission, Pope County Judge Jim Ed Gibson, and Pottsville Mayor Jerry Williams.
AVAED WELCOMES CYPRESS VALLEY MEAT COMPANY’S NEW FACILITY TO POTTSVILLE
Cypress Valley Meat Company is expected to bring approximately 20-25 jobs to Pottsville with a first year payroll of $300k. The facility will open in August and is located on US Highway 64 East and will be making an $800k investment in Pope County. “The City of Pottsville is thrilled to have Cypress Valley Meat Company,” said Pottsville Mayor Jerry Williams. “This is such a wonderful opportunity for the growth of Pottsville. This is a group undertaking and we’d like to thank the Alliance for their help with putting this plant in Pottsville. We look forward as this company grows and to the influence Cypress Valley will add to our economy.” Cypress Valley Meat Company will be the only USDA inspected processing facility within a 65-mile radius. The company has three other facilities in Vilonia, Romance, and Hot Springs, Arkansas. The Vilonia facility opened in 2010 processing wild game, and since then the company has additionally begun processing beef, pork, lamb, goat, bison, and elk for customers like Grass Roots Farmers’ Cooperative, Whole Foods Market, Ben E. Keith, and Pesce Authentic Italian Sausage. Many of the large accounts will be processed at the Pottsville facility but CVMC will target all custom processing.
The Single Parent Scholarship Fund of Pope &Yell Counties aims to give deserving students the means to earn a college degree in order to provide a quality life for themselves and their children. Since 1992, the fund, an affiliate of the Arkansas Single Parent Scholarship Fund, has awarded more than $500,000 in scholarships to deserving students raising children alone in the Pope & Yell County area. Recipients have gone on to earn master’s degrees, doctorates, law degrees and to embark on other worthwhile careers that might not have been possible if they tried to do it without support. In addition, single parents are also able to show their children that good things can happen if you work hard and get an education. The 20th Annual Shrimp & Catfish Dinner is the scholarship fund’s primary fundraiser and will be held Thursday, July 27, 2017 at the Russellville Hughes Center from 5pm-7pm. Tickets will be sold at the door - $20 for adults, $10 for 7-10 years old, free for 6 & under. Hundreds of caring people from our community enjoy all-you-can-eat peel & eat shrimp, fried catfish, chicken tenders, hushpuppies, fries, pickled tomatoes and more. Plus, sundae bar, music, fantastic silent auction and raffle! “To help single-parent families build a solid foundation, there has traditionally been no better way than to hold this all-you-caneat dinner; it is their primary source of funding for all the single parent scholarships,” says Chuck Gordon, a former founding member and long-time supporter. “It is an unbelievable organization because it works,” says Dr. Hugh Silkensen, former board member. “I have always helped them any way I can, and it is one of the best things I have done.” >>
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A Hand Up: Current executive director, Sabra Bartlett, who comes from a college administration background, says, “We are very much a hand up, not a hand out. We have students with many hurdles in front of them, and our job is to be their support network and launch pad to moving forward. It is incredibly impressive to watch single parents work tirelessly for their college education.” Since its first year, when it gave out three scholarships of $500 each, the fund has awarded over $500,000 to over 800 single parents. The current scholarship amount is $700+ per eligible semester. To view eligibility guidelines, please visit https:// goo.gl/YJLMuW “We have a very deliberate selection process,” says Bartlett. “Our applicants go through several layers of screenings and a personal interview, so we are really looking for people who are committed to their education.” A recipient can spend the money on school-related items like books, fees or tuition, but can also pay for any necessities
that will ease a financial burden — groceries, utilities or fixing a car, for example — that will enable them to better focus on school. Lisa Cohoon Clark, board member, former scholarship recipient, and current Director of Online Partnerships and Military Outreach in the College of eTech at Arkansas Tech University, immediately realized the long-term benefits are not just for the scholarship recipients, but also for their children. “They see their parents working hard at school and it affects their home life.” Returning The Favor: Among scholarship recipients, there was an 89% retention/graduation rate for 2016, with many former scholarship recipients returning as volunteers after earning their degrees and joining the workforce. “I am honored to count myself among the many graduate beneficiaries of this scholarship. Through this program our community strengthens and blesses struggling families like mine,” says past ATU recipient Brandy Linker.
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ABOUT the RIVER VALLEY ~ JULY 2017
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The Single Parent Scholarship Fund of Pope & Yell Counties is an affiliate of the Arkansas Single Parent Scholarship Fund, a private, nonprofit fund established in 1990. For more information call 479-9708800
RIVER VALLEY ARTS CENTER SUMMER ARTS CAMPS JULY Kids Art Camp Date: July 10-14th Ages: 8-12 Time: 3:30-6:30p.m. Cost: Members/$65 Non-Members/$100 Class Capacity: 15 Instructor: M. Townsend
Date: July 10-14th Ages: 8-12 Time: 9am-12pm Cost: Members/$75 Non-Members/$100 Class Capacity: 15 Instructors: J. Simpson/W. Taylor
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Kids Drama Camp Date: July 10-14th Ages: 5-10 Time: 9am-12pm Cost: Members/$75 Non-Members/$100 Class Capacity: 20 Instructor: Kelsey Hubbard Kids Drama Camp Date: July 17-July21st Ages: 11 & up Time: 9am-12pm Cost: Members/$75 Non-Members/$100 Class Capacity: 25 Instructor: Kelsey Hubbard Kids Drama Camp Date: July 31-August 4 Ages: 10-15 Time: 9am-12pm Cost: Members/$75 Non-Members/$100 Class Capacity: 25 Instructor: Nathan Freeman AUGUST Kids Art Camp Date: August 7-11th Ages: 4-8 Time: 3:30-6:30pm Cost: Members/$65 Non-Members/$100 Class Capacity: 15 Instructor: M. Townsend
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ABOUT the RIVER VALLEY ~ JULY 2017
VALLEY VITTLES
ABOUT...the River Valley
Raise your salad bar Photos by LIZ CHRISMAN | Story by JOHNNY CARROL SAIN C&D DRUG STORE | 121 N. Commerce Ave., Russellville
We didn’t know what to expect when we started Valley Vittles here at ABOUT. We had a few dishes in mind to feature when the idea first bubbled up, but how far could we go? How soon would we run out of good food to write about and photograph? I mean, there’s only so many options, right? Wrong. Turns out that all we had to do to find unique and scrumptious food in the River Valley was look for it. It’s everywhere. Take this month’s Valley Vittles for example. You can find it at C&D Drugstore in downtown Russellville. That’s right, C&D. Nestled in the back of C&D, you’ll find the C&D Snack Bar, but it’s way more than a snack bar. It’s more like a deli where fresh
ingredients along with caring and creative people come together. One warm day, we sampled the cool and aptly named C&D salad. My ideas about what a salad should be were officially altered. My salad bar was forever raised. Picture this: crumbled bacon, dried cranberries, tomato, lettuce, smoked turkey (Petit Jean, of course) avocados, chives, toasted pecans, crumbled Gorgonzola cheese (a type of creamier bleu cheese) and all of this drizzled with a madefrom-scratch red wine vinaigrette house dressing. Can you picture it? Of course you can, there’s a gorgeous photo right on the adjacent page. Now go taste it. l JULY 2017 ~ ABOUT the RIVER VALLEY
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COUNTERTOP CREATIONS
Happy Birthday America! Story by LYDIA ZIMMERMAN, Food Editor
E
ach July we bring out the fireworks and red, white and blue to celebrate the birth of our nation. Like many people, we also grill and the family gets together as well. I’ve heard the saying numerous times: “What is more American than baseball, hot dogs and apple pie”. Well, there are no baseball players in my home but on this year’s menu we will be serving hot dogs (my son’s favorite) and apple pie. In celebration of our country’s independence, I’ve found some recipes with a twist — hot dogs AND apple. I’ve also found a wonderful Coney Island hot dog sauce recipe that will become a new favorite for many of you. As always, enjoy! 28
ABOUT the RIVER VALLEY ~ JULY 2017
ABOUT...the River Valley
EVERYTHING BAGEL DOGS FOR THE EVERYTHING BAGEL SEASONING 2 T poppy seeds 2 T dried minced onion 2 T sesame seeds 2 tsp. garlic powder 1 tsp Coarse salt FOR THE BAGEL HOT DOGS 1 package puff pastry, thawed 1 package cream cheese, softened 1 package hot dogs 1 1/2 c. water 2 T baking soda Preheat the oven to 400°. Make the Everything Bagel Seasoning: Combine all seasonings into a small bowl, stirring until well blended. Set aside. Make the Bagel Hot Dogs: Slice the puff pastry into 1” strips lengthwise. Spread cream cheese along each strip, then roll around a hot dog, covering it from end to end. Set aside. Microwave water until it starts to steam a little, about 1 minute. Pour into a large bowl, stirring in baking soda until dissolved. Dip each hot dog into the baking soda-water mixture, then place on a parchment-lined baking sheet. Liberally sprinkle each hot dog with Everything Bagel seasoning. Bake until the pastry has puffed up and turned a light golden brown, 10 to 12 minutes. Recipe courtesy of Delish.com
In a separate bowl combine the milk, melted butter and beaten egg. Stir the milk mixture into the flour mixture and then add the corn kernels and the hot dogs. Drop by large tablespoons into the hot oil and fry for 2-3 minutes, turning, until golden brown and cooked through in the center. Drain onto paper towels and season with salt. Serve with ketchup or mustard for dipping. Recipe courtesy of mantitlement.com
CLASSIC CONEY ISLAND HOT DOG SAUCE 1 lb ground beef, 85%* 1 large onion, finely chopped 2 T chili powder 1/2 tsp salt 1/4 tsp ground allspice 1/4 tsp ground mustard 1/2 tsp garlic powder 1/8 tsp ground cumin 1/8 tsp ground cinnamon 1/6 tsp freshly ground black pepper 1/8 tsp ground cayenne pepper 1/4 c tomato paste 2 c water 12 to 16 standard hot dog buns, steamed** Topping finely chopped onions, about 1 to 2 tablespoons for each hot dog prepared yellow mustard salt shredded sharp or mild Cheddar cheese, optional Roasted hot dog bun. Top with about 2 tablespoons of sauce to cover the hot dog. Sprinkle 1 to 2 T of chopped onion over the ground beef mixture then squirt a line of mustard the length of the hot dog. If desired, top the hot dogs with shredded Cheddar cheese, mild or sharp. *For a finer texture, pulse the ground beef in the food processor or use a potato masher to mash the beef as you cook it. ** I wrap mine, 2-3 at a time, in a damp paper towel and microwave 18-22 seconds. This will warm and soften them slightly. Recipe courtesy of thespruce.com
CORN DOG FRITTERS canola or vegetable oil for frying 1 c flour 1 tsp baking powder ½ tsp salt ¼ tsp white sugar 1 egg ½ c milk 1 T butter 2 ears of corn, shucked and corn kernels cut off 3 Oscar Meyer hot dogs, chopped into a small dice Heat your vegetable or canola oil in a deep sided pot, filled half way up to 375 degrees. In a medium bowl, combine the flour, baking powder, salt and sugar.
FRANKFURTER NOODLE BAKE (HOT DOG CASSEROLE) 2-3 T cooking oil 8 sliced hot dogs 1/4 c chopped onion 2 c noodles, cooked 1 can tomato soup 1/2 c water 1 tsp mustard 2 c crushed saltine crackers Preheat oven to 350 degrees. In a medium skillet heat 2-3 T oil. Brown sliced hot dogs and chopped onion in the skillet. Remove from skillet and place on a paper towel lined plate to drain. Place the cooked and drained noodles in a 1.5 qt casserole dish with the hot dog/ onions. Combine the tomato soup, water and mustard in a bowl. Mix well. Pour the tomato soup mixture onto the noodles and sliced hot dogs. mix well. Top with the crushed saltines and bake in the preheated oven for approx 30 minutes. Recipe courtesy of Dottie Zimmerman
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BBQ BACON CHEESE DOGS 8 hot dogs 8 slices of gouda cheese 16 slices bacon, pre-cooked 1/2 cup BBQ sauce 8 hot dog buns, toasted Preheat grill to low. Slice each hot dog lengthwise down the middle almost, but not all the way through. Fill the pocket with cheese. (I used Gouda.) Wrap the hot dog with two slices of thinsliced, pre-cooked bacon. Secure bacon with toothpicks. Baste with your favorite BBQ sauce. (I used KC Masterpiece.) Grill on all four sides starting with the cheese facing down. (The bacon holds the cheese in place.) Grill until bacon is crisp, the hot dog is sweating and the cheesy is melty. Place on a toasted bun and enjoy! No need for mustard or ketchup, it is full of flavor already! Recipe courtesy of redtri.com NO BAKE SNICKERS CARAMEL APPLE PIE 1 Graham Cracker Pie Crust 3-4 Green Apples 5 Snickers Bars (or 20 fun-sized bars) 8 oz Cool Whip thawed 1 box Instant Vanilla Pudding Mix 1/3 c Sweetened Condensed Milk 2/3 c Milk 1/4 c Caramel Syrup or Caramel Ice Cream Topping. Dice the apples and Snicker Bars. Place diced Snickers on crust (reserve about Âź to go on top). Place diced apples on top of
Snickers (reserve a few for top). Pour most of the caramel over the apple and snickers pieces (reserve about Âź to go on top). Mix the cool whip, vanilla pudding, sweetened condensed milk and milk in a bowl until blended. Pour over the top of the pie. Drizzle with remaining caramel over the top and garnish with snickers and apple pieces. Refrigerate for 3-4 hours. Recipe courtesy of dailyleisure.com APPLE PIE BREAKFAST CAKES (makes 2 servings) 1/4 c butter 1/4 c brown sugar 1 egg 2 tsp vanilla extract 1/3 c plain Greek yogurt 1/3 c whole wheat pastry flour 1/4 c all purpose flour 1 tsp baking powder 1/4 tsp salt a pinch each of nutmeg, ground ginger, & ground cardamom
1/2 tsp cinnamon 1 medium apple, peeled & diced into cubes Preheat oven to 350 degrees F. Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in apple chunks. Spray 2 ramekins {I used the 6 ounce, 3 1/2 inch} with non-stick spray and pour batter into them equally. Bake for 30-35 minutes or until inserted toothpick comes out clean. For the brown sugar topping, I simply combined 1/2 tablespoon flour, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, a pinch of salt and 2 teaspoons of melted butter and then crumbled it over top before baking. For an optional glaze on top, combine 3-4 tablespoons of powdered sugar and a drop or two of milk (literally a drop) and whisk until a glaze forms. Recipe courtesy of howsweeteats.com
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ABOUT the RIVER VALLEY ~ JULY 2017
ICED APPLE PIE BARS 2 2/3 c all purpose flour 1/2 tsp salt 2 T sugar 1 c unsalted butter, cubed and chilled 1/2 c very cold water 6 medium sized Granny Smith Apples, peeled, cored, and chopped into 1/2 inch pieces 1/2 c granulated sugar 1/3 c brown sugar 1/2 c all purpose flour 1 tsp McCormick Apple Pie Spice Optional: egg wash (beaten egg, plus 1 T milk) granulated sugar FOR THE ICING 2 T melted butter 1 c powdered sugar 1 tsp McCormick Pure Vanilla Extract 2 T milk Preheat oven to 350 degrees. In a food processor, or high powered blender, pulse flour, salt and sugar together. Add cubed butter and pulse again until you have a mixture of coarse crumbs. Slowly add the cold water and process until a dough forms. Remove the
dough from the processor and knead a few times on a floured surface to bring the dough together. Divide into two equal parts, and then cover and chill the dough for one hour while you prepare the apple filling. In a large bowl mix apples, granulated and brown sugar, flour, and apple pie spice together until well coated. Unwrap one piece of dough and roll out into a rectangle shape on a well floured surface, patting the edges together if they crack. Go slowly, and make sure the dough is not sticking to the surface. Add flour as needed. The rectangle needs to be about 2-3 inches larger than the baking pan, so about 12 by 15 inches. Roll the dough around the rolling pin to transfer it into a 9 by 13 inch baking pan, allowing the dough to go up the sides of the pan. Spoon the apple mixture evenly on top of the dough, and then roll out the second piece of dough in the same way, laying it on top of the apples. Tuck the sides of the dough around the apple mixture, crimping as you go to seal the top and bottom layer of dough together. Brush the egg wash over the top crust, and then sprinkle with a thin layer of granulated sugar if desired. This just gives the top crust a nice shiny finish. Bake at 350 for 50-60 minutes. Cover the edges of the crust with pieces of foil if they are golden brown before the pie is finished cooking. To make the icing, whisk together melted butter, powdered sugar, vanilla extract, and milk until smooth. Spoon the icing into a sealable plastic bag, and cut a very small bit of the bottom corner off the bag. Cool at least 1 hour before icing and slicing. Recipe courtesy of lovelylittlekitchen.com
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JULY 2017 ~ ABOUT the RIVER VALLEY
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COMMUNITY COMMERCE
Riggs CAT
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ABOUT...the River Valley
Story by KAREN RICKETTS
iggs Cat has proudly been serving customers in Arkansas for “We want to make sure we can offer that product to all of our the past 90 years. customers.” “We have been a caterpillar dealer in the state of Arkansas since Under Riggs Outdoors, they carry Spartan mowers and 1927,” assistant branch manager Kevin Duvall said. “We are Intimidator UTVs as well as LS tractors. “We offer Pelican fourth generation owners with fifth generation employees.” products, Guru Grills, and Bad Dawg accessories for the There are eight different Riggs Cat store locations in Arkansas Intimidators,” Kevin said. with 400 employees statewide. The Russellville storefront, in “Basically we are trying to bridge the gap,” Megan said. “We operation for the past 20 years, has 15 employees and offers an are known in the construction world for offering heavy equipment assortment of products and services. “Here at our Russellville and parts service sales, but a lot of people don’t know that we location we provide service on equipment, have smaller equipment and so we are using parts, sales and rentals,” Kevin said. “We rent the other retail products to get the word out smaller equipment to homeowners, heavy that we do offer smaller products.” Riggs CAT machinery to large contractors and just about Family is listed at the top of their list of (479) 968-3304 anybody in between. company values. “Riggs is a great company 370 Lake Front Drive, Russellville “There is a misconception that Caterpillar to work for,” Brooke said. “Not only benefits, only makes the huge stuff like the bulldozers 401k retirement, but as an employee you feel and that a normal person like us would never have a need for a very supported and taken care of, and that the company has your CAT machine, but they do make small things,” marketing manager best interests at heart. It’s an overall family type feeling.” Megan Dunlap said. “People don’t know that we rent as well, so Treating their employees like family also transcends to their if you have a short-term project that you just need something for customers. “We like to think that we are in a partnership with a day or a week versus having to buy it, we do offer that option.” our customers,” Kevin said. “I think everyone has that same In the past few years Riggs Cat has expanded to include more mentality throughout the company. We want to be a partner with retail equipment for customers housed under a new retail company our customers to help make them successful.” name Riggs Outdoors. “Even though this is a new company, each Brooke added, “We’re not just going to sell somebody a product location will have a Riggs Outdoor presence inside their store,” and send him or her out the door. We provide support after the Brooke Langford, retail products marketing manager, said. sale.” 32
ABOUT the RIVER VALLEY ~ JULY 2017
“I always tell people our customer service is based on solutions,” Megan said. “If you can present the problem then let us work with you to provide a solution for your problem. The company has been around for 90 years and a lot of the success has been from the way we treat our customers and then they tell their family and friends, like a snowball effect.” When it comes to giving back to the community, Riggs Cat is all in. The construction equipment company saw a need to support their employees and local communities and established its own nonprofit called the Share It Forward Foundation. “Ninety-five percent of our employees voluntarily donate money from every single paycheck to the foundation,” Megan said. Kevin added that the company matches the donated amount dollar for dollar. The funds are used for college scholarships that are awarded to the children, stepchildren and grand children of current and retired Riggs Cat employees. “We donated $70,000 in scholarships in
2017,” Megan said. The Share it Forward Foundation also made it easier for the company to allocate funds to causes they care about like foster children in Arkansas. “Over $60,000 this last year alone went back into communities across Arkansas providing support to foster care organizations,” Megan said. “A lot of the kids get taken from their house with just the clothes on their back and so we filled over 500 backpacks with soap, shampoo, a stuffed animal, clothes and the like. These were donated to local DHS offices across the state.”
A portion of the foundation funds also goes back to employees that might be facing hard times. “If their house burned down and until their insurance kicks in, we will provide them with housing. Something that will help them get back on their feet,” Megan said. “So the money is going to great recipients.” Riggs Cat has something for everybody. “We basically want to be a one-stop shop for work and play,” Megan said. “You come to us for your job needs and job solutions and then you can also come to us for recreation products as well.” l
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BACKYARD LIVING
ABOUT...the River Valley
Persistance Story by JILL MCSHEEHY
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Read more from Jill at www.journeywithjill.net
ounding a curve near my home, I glanced at a garden I pass every day. Tassels from the corn stalks reached to the heavens. My eyes lingered a moment longer than usual, captivated at the sight. Wasn’t it just a few days ago I tapped my brakes and narrowed my eyes, playing “name that plant” in my head? The next day, I took a different road and saw a different garden I hadn’t seen before. Endless rows of corn leaves and, again, tassels stretching to the sky, reflected the late afternoon sun. My finger tapped the glass as I called my children’s attention to the planting. From the back seat, my son asked, “Mom, why isn’t our corn as tall as theirs?” A budding fifth grader, working in the garden with Mom doesn’t pass for a fun summer activity anymore, but this year one crop motivated him to slip on his dirty shoes and join me in the garden – corn. After the first harvest of the first season, he couldn’t get enough. Crunchy kernels in his teeth and salty butter dripping down his chin, it was as if he discovered a new vegetable in an entirely different classification from the store-bought corn on the cob he had tasted on occasion. He awaited my reply, and the first reason why our tallest corn stalks hadn’t reached my knees yet came out easily. “I planted the corn later so it wouldn’t ripen for harvest while we are on vacation.” Simple enough. But the second reason caught my tongue in my throat. The truth was, our first planting hardly germinated for
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ABOUT the RIVER VALLEY ~ JULY 2017
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unknown reasons. And the ones that did sprout looked more like stray hairs on a balding head. Thankfully the replant fared better, but by then my projected harvest date started slipping further and further into summer. He seemed satisfied by my answer, but I could feel both of our longings in the silence. The next day, sweat beads congregated on my skin as I dropped white seeds into a furrow. Is this the third or fourth time I’ve planted beans in the same place this year? The heavy downpours of April and May flooded this row more than once before the seeds could come up for air. Then, once the soil dried out and my newest sprouts reached to grab the trellis, I caught rabbits leaping through the wires of the electric fence surrounding the garden, unscathed. But the damage had been done. To avoid further loss, my husband and I built a temporary barrier for the beans using chicken wire and survey stakes, hoping this effort would give the beans a fighting chance. Logic assured me our corn and beans lagged behind other gardeners mainly due to events beyond my control. But many days my head hung in exasperation and defeat. Normally one excited to see others’ backyard gardens, the sight became a source of shame for me. Uncontrollable circumstances and comparison to others’ success can combine to create the perfect storm threatening to blow over our efforts and dreams. But the real test, I think, is how we choose to respond to the storm. Give up? Or resolve to keep going? Keep doing the same things and hope for a different result? Or pivot in our approach and methods in the pursuit of our goal? A few weeks after the conversation with my son, we sat in the back yard enjoying a summer evening. I looked toward the garden, my eyes catching on the Y-shaped leaves erupting from the ground. About knee-high now, I called his attention to the growing corn stalks. Then I squinted to see bean leaves stretching to the trellis. Yes, we will harvest several weeks after our neighbors. But because we didn’t give up, we will harvest. l
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JULY 2017 ~ ABOUT the RIVER VALLEY
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OUTDOORS
ABOUT...the River Valley
Wisdom fell from the trees S omething in the tall grass had Rudy’s full attention. He was locked on point like a bird dog for a few seconds before springing into the air with that decidedly canine pounce – arched back and front paws extended – so typical of coyotes and foxes when they’re hunting rodents. I should clarify that Rudy is my dog. We were playing catch in the front yard, and he’d been glancing toward the weedy overgrown edge of the lawn until that something in the grass was just too irresistible. Rudy reacts like this to everything from grasshoppers to lizards. Since it was a cool and windy October afternoon, I suspected the grasshoppers were sluggish and lizards weren’t likely out and about so my first thought was mouse. But then I got a look at the
A VIEW
FROM THE
Read more from Johnny at www.aviewfromthebackroads.com 36
ABOUT the RIVER VALLEY ~ JULY 2017
Story and photo by JOHNNY CARROL SAIN
creature as it bounded through the grass and climbed a hickory sapling. It was a young gray squirrel. Rudy pursued and I ran to the sapling yelling “stop” and “no” to which Rudy paid no attention. He reached the sapling before I did, but the squirrel was just out of his reach. Good for the squirrel. Rudy’s not a deliberate killer, but every day I marvel that he hasn’t wallowed our cat to death yet with his rough play. I approached the baby squirrel with some apprehension. Gray squirrels are feisty, and all members of Sciuridae — Sciuridae is the taxonomic name for the squirrel family of rodents — come equipped with chisel-like teeth that can whittle through a hickory nut hull in short time. Human fingers are no match for those teeth, and I knew this from personal experiences I’ll likely share in some future column. But the squirrel made no effort to escape or bite as I grasped it behind the head then cradled it in my palm. It was shivering from fear and the chilly wind. Scanning the trees revealed no leafy nest and no hollow den holes so I did the only thing I knew to do, the only thing that felt right, and brought it into the warm house. I won’t go into details about how we saved the squirrel, but within a few days we had a tiny bushytail bounding through the
house and riding on our shoulders. We didn’t have a cage so I housed the squirrel in a wire live-trap. Coupled with frequent adventures in our living room, this was fine for a couple of weeks then we borrowed a rabbit cage from some friends. I decorated the squirrel’s new home with a few branches and an old birdhouse for a den. The cage looked like everything a squirrel would need to feel at home. Our original plan was to keep the squirrel inside our home through the winter. It seemed like the humane thing to do. A warm cage, a cozy den, fresh cracked hickory nuts and pecans. Squirrel heaven, right? Nope. One week in the new cage and the squirrel was showing signs of a psychotic breakdown. She -- by now we figured out it was a she -- climbed all over the cage at a frenetic pace during most daylight hours. She chewed on the wire, she tested openings between wires, and when she wasn’t doing all that she was in her den staring, in what
looked like a catatonic state, out the sliding glass door at our wooded backyard. Sure, we still let her out in the house from time to time, but she wanted more. She wanted to be a squirrel. Why wasn’t she content with a warm cage, fresh water and pecans delivered to her door? Because she wanted to be a squirrel. There’s a lesson in this little story. A lot of lessons in fact. A shallow lesson about anthropomorphism -- squirrels aren’t fuzzy little humans -- and deeper lessons as well. Lessons about awareness and focus. Lessons about intentions and motives. Lessons about truth. Lessons about the meaning of life. But I’ll let you figure out on your own if any apply to you. I’ve got my hands full with those that apply to me. The squirrel is doing fine. We nailed her birdhouse den to a tree in the backyard, but she found better shelter in our shed within a few days. I watched her packing a mouthful of leaves up the post and into
the rafters again and again one afternoon. She can’t crack a hickory nut yet so I crack a few for her every morning and she takes them from my hand with a suspicious look and scurries to the nearest branch to eat. She made it through the coldest night of this young winter. She’s survived the foxes and red-shouldered hawks that pass through and over our yard. Still, the odds are against her seeing April’s dewy mornings. She doesn’t think about April mornings, though. April mornings aren’t even an abstract thought in her head. There is only now, there is only this moment, and it’s the most important moment of her life. We read books, we pay for education, and we search high and low for wisdom when wisdom is all around us. Sometimes it even falls from a tree. *The squirrel survived in our backyard for two years, and even raised at least two litters of kittens before she died. She was one of my greatest teachers. l
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On a Personal Note Trials, tribulations and victories of the young gardner. Guest Written by Issac Drew
I’m planning to grow another garden next year, maybe a little bigger. It’s a lot of work, but it’s something I can say I did. If someone else wants to plant a garden, I’d say you can’t be lazy and you won’t get rich, but the food is good and it’s something to do.
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My name is Issac Drew. I just turned 12 years old and go to Pottsville Schools. This winter I decided that I was going to plant a garden, because I wanted something to do this summer, and I like being outside. I ordered seeds and checked every day for them to come in. I about died waiting! When they finally came in, I planted them in little cups. I watered them, and waited. Some of them died because I overwatered them. My aunt was planting a garden, too, but when I planted mine, I kind of forgot about watering hers and they almost died. I had a blackberry plant but my beagle bit the top off of it like a stick and it died. I didn’t know what happened until I found it behind the couch. When it came time to move the plants from cups, I planted them where my grandma and grandpa’s garden was. We spread leaves we had composted from the old oak tree, then my uncle showed me how to till it, but said that was my job to do from then on every time the ground got hard. Tilling is hard work, but it helps loosen the roots and aerate the soil. We all live kind of close together so it is easy to walk to Grandma’s and check on my garden every day. I planted 10 squash plants, 17 tomato plants, four cucumber plants, three rows of corn, one cantaloupe and two watermelon. I found out that some of my corn is decorative. If I’d known you couldn’t eat it, I wouldn’t have planted it. I don’t really even like tomatoes but I needed something else to fill the garden. My mom and aunt will make salsa, and I do like that. My grandma thought it’d be funny to plant two cabbage plants that had started off pieces of cabbage she’d thrown out, and not tell me, to see what I’d say. I thought they were weeds and I about weeded them out! I took a picture and asked Grandma what they were, and she started giggling and gave it away what she’d done. I planted two onion plants the same way, after that, from some that had sprouted off of pieces. I didn’t really know what I was doing when I planted the garden. I guessed a lot. I work with our cattle, and helped plant and work some
ABOUT the RIVER VALLEY ~ JULY 2017
hazelnut trees my family has, but I’d never planted a garden. I decided if I used some of the drip tape (irrigation line) from our trees, it’d be better than a sprinkler system. A sprinkler would make grass grow like crazy. Mom saved some of the old that had been patched together, when they replaced it, and gave it to me for my garden. It was long enough without the patched parts, for my rows. I made a reel out of two by fours, mounted it to the front of the four-wheeler, and used a drill to reel all the drip tape on it. But then we got all the rain and I haven’t used it yet. Two days after I planted my plants, it rained. My plants were under water! It is a wonder they survived. I used some of my extra space between plants and dug ditches to divert the water. I lost two tomato plants from it. I had to move dirt to put around the base of my plants, too, to keep them standing. With all of the rain, I have to till the garden and hoe the weeds, more. The wind killed one of my squash plants. It snapped it and blew half of it out of the ground. It had about eight squash almost ready to pick. I was not happy about it, but now I have one with 12 growing on it, so it’s OK. I’m starting to pick squash. We’ve had fried squash four nights in a row now, and it’s good, but I’m getting burned out on it, so I gave some to family and sold some of the next batch to a neighbor. I can’t wait to have grilled cabbage and corn. If my watermelons get big enough, I’m going to try to grow them into cube shapes and sell them. I’m planning to grow another garden next year, maybe a little bigger. It’s a lot of work, but it’s something I can say I did. I’ll plant the same things and add either black-eyed peas or purple hulled, but I don’t want purple-finger. I’ll plant some potatoes, too. If someone else wants to plant a garden, I’d say you can’t be lazy and you won’t get rich, but the food is good and it’s something to do. Look for more interesting features and tidbits in "On a Personal Note" each month in future issues of ABOUT... the River Valley. You'll find short stories, interesting pieces and other great reads from people you know, or would like to know from around the River Valley.
ENGAGEMENTS
ABOUT...the River Valley
Save the Date!
Calendar listings of engagement, wedding and anniversary announcements on the pages of each issue of ABOUT‌the River Valley are available at no charge. They may be mailed to: ABOUT Magazine, P.O. Box 10176, Russellville AR 72812 or sent via email to: editor@aboutrvmag.com. (A phone number must be included for verification.)
July 1
September 30
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Meredith Smith & Derek Birginske
Logan Cox & Dusty Gray
July 7
October 7
Samantha Smith & Joseph Chapman
Lauren Erickson & John Fite
July 8 Paxton Goates & Hunter Anderson
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Kaitlin Short & Jonathon Spikes
July 15 Brittany Crosby & Zachary Louden
July 21
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September 9 Abbi Duvall & Joey Batch
October 28
Photo by Benita's Photography
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December 16
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Stacia Martin & Kenneth Mazzia
December 30 Rachel Campbell & Cesar Abreu
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.
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Great care is here.
Illness doesn’t stop at 5 o’clock.
Thankfully, neither do we. Sickness and injuries are never convenient, and getting the quality care you need after business hours can be difficult. That’s why Millard-Henry Clinic has opened our After-Hours Clinic. On weekdays from 5 to 8 pm, our team of certified family nurse practitioners are here at our main office to provide prompt, attentive care for acute illnesses and injuries for patients ages 2 and up. Great care is here at Millard-Henry Clinic, and with our new extended hours, it’s more convenient than ever.
MILLARD-HENRY AFTER-HOURS CLINIC MONDAY–FRIDAY, 5–8 PM NOW OPEN
NO APPOINTMENT NEEDED • WALK-INS WELCOME
The name you trust. The convenience you need.
From left: Candace Welcher, MSN, APRN, Family Nurse Practitioner-Certified Noma W. Kellner, MSN, APRN, Family Nurse Practitioner-Certified
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Millard-Henry Clinic has been a leading provider of quality healthcare in the River Valley for over 70 years.
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Our after-hours care is primary care, so a visit here costs the same as a regular appointment.
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We have a lab and perform X-rays onsite.
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The results of an after-hours visit is posted directly into your electronic file. This keeps your information consistent and current for your Millard-Henry Clinic primary caregiver.