ABOUT | May 2019

HUNGRY HERO

MAY 2019 • www.aboutrvmag.com

Reflecting the Character of the Arkansas River Valley

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CONSERVE AND INSPIRE

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LEAVE IT TO THE PROS

RUSSELLVILLE SCHOOL DISTRICT

Class of 2019 Congratulations to our graduates Russellville School District is very proud of the hard work and accomplishments of this year’s graduating class.

Graduation is a time to commemorate your achievements, anticipate future opportunities, and embrace a world of infinite possibilities.

RSD wishes all of our graduates the very best as they embark on the beginning of a bright future.

Russellville School District ■ 220 West 10th Street ■ Russellville, AR. 72801 ■ 479.968.1306 ■ www.russellvilleschools.net

May 2019

TA B L E O F C O N T E N T S

8 The Hero We Hunger For

His athletic build is surprising — it’s not the physique you’d expect to see on a man who enjoys food and has made good food his life’s mission. His husky masculine voice, reminiscent of Ron Burgundy, seems fitting for a hero. But his strength lies within the shadows.

14 Southern is as Southern speaks

16 From conservation to inspiration

Steve Duzan has always had a fascination with wildlife. “As a kid, I either wanted to be a plant breeder to develop new foods or a wildlife biologist,” Steve says. During his childhood, he explored the land surrounding his home in El Dorado, mostly an area behind his house he called “The Valley.” But then the bottomlands were cleared for development.

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22 Leave it to the pros

I thought I was pretty handy on the grill — choosing only the best cuts, marinating, soaking a few hickory sticks and letting them puff up a good white smoke before gently placing meat onto the sizzling grates. And my creations were plenty tasty. The wife and kids said so. Then we visited Ridgewood Brothers BBQ and I understood what great barbecue is.

34 The new next door neighbor 36 Where the wild hens roost

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ABOUT the RIVER VALLEY ~ MAY 2019

Kob Jai

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ABOUT THIS MONTH’S COVER We were honored to get to know the man behind the mask in an exclusive interview with Tater Man - a superhero who fills a unique role in the River Valley. Because of the need for anonymity, the only aspect we’ve revealed on this month’s cover is his eyes.

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EDITOR’S LETTER

It’s what you do that defines you As a kid, comic book heroes intrigued me for various reasons. Of course incredible physical abilities were part of the appeal. But the biggest attraction was the alter egos, the dual personalities, the ability to shift between two completely different people at will or sometimes when triggered by outside influences. Comic book characters could live both a mild-mannered “normal” existence and also an existence that pushed the bounds of reality to perform acts that were, well, heroic.

I had two favorite comic book heroes, and in hero mode both filled gaps in my “normal” mild-mannered and rather meek personality. I liked Spiderman because he was fluidly athletic and a first-rate smart aleck. I loved the Incredible Hulk because unlike my usual conflict resolution methods of backing down or talking my way out of it, Hulk had just one strategy — smash. So many times I wished I had the mental and physical strength to just smash.

Of course, that’s not really a conflict resolution, and smashing doesn’t fix a problem or right a wrong. But it sure would have simplified some things.

As an adult, I’ve crafted an alter ego as a writer. I’m still still not much of a smart aleck or comedian. In truth, I’m just a slow wit. My thinking style is cud chewer; I need to ruminate for a while. But I can be funny

when I write because I can take a week to write and rewrite and rewrite again until it’s just right. I outgrew the meekness — I’m not afraid to speak my mind in person, and sometimes to a fault. But when I’m the writer, I’m afforded the time to think more deeply, to make bold statements with a confidence I just don’t have in person.

You don’t have to be a writer or some performance artist to be someone else when you need to or even when you want to. Alter egos are certainly en vogue right now, just scroll through Instagram, Facebook, or Twitter and note the varied ways folks use the social media platform to craft another version of themselves for the public. Sometimes it’s subtle and sometimes it’s shocking.

Sometimes it’s for selfish motives and sometimes it’s in service to a greater good.

I often wonder who I really am — the “normal” guy or the writer, the mild-mannered husband and dad or the hero behind a keyboard trying to do his part to save the world one syllable at a time. And then I remember the words of my third favorite superhero: It’s not who you are underneath; it’s what you do that defines you.

Reflecting the Character of the Arkansas River Valley since 2006 A Publication of One14 Productions, Inc Vol. XIV, Issue 4 – May 2019

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 MEREDITH MARTIN-MOATS | freelance meredith@aboutrvmag.com JILL MCSHEEHY | freelance jill@aboutrvmag.com SARAH CLOWER | 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.

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COMMUNITY CALENDAR OF EVENTS

May 2019

Find up-to-date information and future events @

www.aboutrvmag.com/events

2nd — Taste of the Valley in downtown 17th-18th Russellville from 5-8p.m. Main Street Russellville’s award-winning tasting party featuring a delicious assortment of food and drink provided by River Valley restaurants, caterers, vineyards, and food service institutions. Live musical entertainment provided throughout the evening by local musicians. Admission is $25 in advance and $30 at the door. Proceeds from the event benefit Main Street Russellville, a 501 (c) (3) non-profit organization dedicated to restoring the downtown district as a thriving marketplace and center of community activity. For ticket info contact Main Street Russellville at 967-1437.

3rd-4th

— Balloons over Russellville at the Russellville Soccer Complex on Lock and Dam Road. Hot air balloon rides, tethered ballon rides and more. For more info contact 470-304-7777.

4th-5th — Arkansas Bassmasters High School Series Championship at Lake Dardanelle State Park. Weigh in at 2:30pm.

16th-26th

— The Rialto Theater in downtown Morrilton presents The Wizard of Oz. Enjoy the first musical presentation in the 111 year old history of the Rialto.

Photo opportunities with characters, concession stand. This show is good for all ages. For more info contact 501-288-9259.

— Picklefest in downtown Atkins from 9 a.m.-6 p.m. Food and craft vendors top off the festivities and there’s even a Rodeo. For booth info contact Charles May at 747-0122. For all other inquiries contact PBA President, Rowdy Sweet 518-3447.

18th

— Bears at Mt. Magazine State Park from 3 - 3:30 p.m. Admission is free.

Important to Mount Magazine’s heritage, bears capture our attention with fascination or fear. A park naturalist will share some of his bear encounters, through images and video. Meet in the visitor center for the latest info about black bears on Mount Magazine. For more info contact 963-8502.

23rd — The fourth Thursday of every month is Community Bingo Day at Brookdale Russellville. Bingo starts at 2 p.m. and everyone is invited. Various prizes are given. Door prizes are given as well so you don’t even have to BINGO to win. For more info contact 890-6709.

June 1st — Hiking Stick Workshop at

Lake Dardanelle State Park from 9 a.m.noon. Admission is $20. Kick off your summer by taking a hiking adventure in Lake Dardanelle State Park. The day will begin by picking the “perfect” hiking stick and making it your very own by personalizing it with wood burners, beads, and feathers.

To celebrate National Trails Day and earn

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26 27 28 29 30 31 1 28 29 30 indicated, 1 2 3 4 *Unless otherwise 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.

your Lake Dardanelle State Park hiking medallion, we will venture down the Meadowbrook Trail. The workshop has limited space, preregister by calling the park.

June 11th

— Petit Jean State Park Summer Day Camp 2019 from 8 a.m. - 4 p.m. Admission: TBA. Kids ages 8-12 are invited to join in the summer fun at Petit Jean, discovering outdoor skills and experiencing adventures in the park. Activities and programs include hiking, kayaking, swimming, orienteering, horseback riding, discovering more about nature, and making new friends. Please contact the park for schedule and cost at 501-727-5441.

MAY 2019

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ABOUT the RIVER VALLEY ~ MAY 2019

LY. HE CAN’T F D N A E P A AR A C he hero on t OESN’T WE D is E is H h S t Y ; A HE S e hero o go a proactiv is is h T us where t . g s e in u l l c e s t e r d l do the t wor He doesn’t restauran d service in e o h o t f f f o o s e e lin dscap y… the front blog entr ing the lan y g r n e a v h e c , h r it e post, w to ord keyboard. and what cial media is o h s f y o r e k v ic e l c y with with every River Valle

t honor tha o t t n e m e an agre w. But ement, and ir u q he intervie e t r e a r u is c y e c s e could tilious His secr only way I t this punc u e h o t b a s a e l w t ood ver a lit anonymity ho deems g w I did disco , n h a lt m a e a t , s e nce palat despite his ing experie ersnickety in p d a a g f in o s e s l sse pinnac person po ot as the n e ic v r e s good ted. food and d be expec l u o h s t a but as wh

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Like many heroes, a life abroad has as much to do with his origin story as any claimed superpowers.

Born and raised in Russellville, he displayed a knack for the dramatic early on and was involved in theater as a teenager.

Heeding the warrior’s call after high school, he joined the military.

Deployed overseas, he traveled the world and was among the first wave of troops over the Iraqi border in March 2003.

After his military career, he worked for chain restaurants as a server and became really, really good at it. Like, really good, he says.

Shortly afterward, he decided to go all in for food and attended a highly renowned culinary institute where his special skills were honed to a razor’s edge.

He worked as a bellman, a concierge and for an acclaimed restaurant. He worked in the night club industry as a VIP and floor manager. And then he came to an eight-table Italian bistro and oversaw the kitchen there for more than a year… When tragedy struck.

While riding his bicycle, he was slammed — head-on — by a motor vehicle resulting in numerous broken bones, four days in the intensive care unit, and four months in rehab. After a full recovery, his life took on new focus when he discovered that his home city needed him.

And so, after a decade’s absence, he settled back here in the River Valley. Now the Tater Man is on a mission to improve the restaurant experience for all River Valley citizens.

JCS: Tater Man is the hero we both need and deserve here in the River Valley cuisine scene. But what brought Tater Man to life? Why do we both need and deserve the Tater Man? TM: Let me start by saying somewhere right now there are patrons receiving subpar food and subpar service. This is the reason I am. All restaurant patrons deserve the best for their money, Jonathan.

May I call you Jonathan?

JCS: Well, my name isn’t Jonathon. It’s Johnny, so— TM: Alas, Jonathon, no restaurant is safe while I am on the clock. This city has given me life. This city will know truth and justice in the food service industry.

JCS: Superman’s logo was a symbol of hope on Krypton.

Batman chose the bat as a symbol to strike fear in the bad guys.

Spiderman was bitten by a radioactive spider. Why did you choose the tater as your symbol? Are you inspired by taters?

Did taters frighten you as a child? Were you bitten by a tater?

TM: Jonathan, my youngest son actually deserves the credit for discovering the hero name inside of me. I have three boys, and I could not decide on which to draw inspiration from. I did decide to try to remain neutral but decided to go with the youngest for inspiration. We call him “Tater,” and so one day I said “yes” to the name and added the man because I am, after all, very manly. Also, I love food so much, and when it comes to taters they come in all shapes and sizes and can be processed into so many variations. It made sense to identify with the tater.

JCS: Well, taters typically have a lot of eyes, and I know they grow in the dirt. Do you share any characteristics with taters? Are you nocturnal or subterranean? How many eyes do you have?

TM: Jonathan, taters are such chameleons, and I share this trait. I do have a very important — very important — day job that I must maintain separation from, but during business hours I can still be the Tater Man without raising any suspicion. I am Tater Man by day and Tater Man by night. I am always Tater Man. continued...

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ABOUT the RIVER VALLEY ~ MAY 2019

“ Th i s ci t y wil l k no w t r u th a n d j u s ti ce i n th e f oo d s e r vi ce i n du s t r y.”

“My powers never leave. They’re with me always. At any moment I must be ready to rant, rave, and review the food and service of any restaurant that I patronize.”

MAY 2019

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JCS: That didn’t really answer my questions, but moving on… Do you employ any special gadgets on a belt or in a fanny pack? Or a Tater Sack? Can you push a fork and knife out of your knuckles at will like Wolverine pushes blades out of his knuckles?

TM: I do carry a special fork, much like a Swiss Army. But no, seriously, no gadgets no toys. My words and computer are my weapons.

JCS: Do you have a secret high-tech headquarters?

A Tater Patch, perhaps?

TM: Um… No.

JCS: For many superheroes, the realization of unique powers is discovered by accident; their superhuman abilities are a surprise to them and everyone else. Others trained with grueling tests of strength and courage. How did you come to realize your unique powers? Are your powers unleashed by the smell of fresh-pressed garlic or the sound of brittle parmesan roughed up on a cheese grater? Did you develop your strengths through rigorous training regimens? Did you just eat a lot of food and decide that you were awesome at eating a lot of food?

TM: My powers were passed down genetically. I am the son, grandson, and great grandson of many a Tater. I can remember back to when I was five or six years old, and I could work a gas stove to cook the most perfect scrambled eggs in a cast iron skillet. The adults would just stand there, open jawed at my scrambled eggs. Really, they were perfect.This came naturally, although, I did attend culinary school to further enhance and perfect those powers. Then on one fateful day, I was an unsuspecting guest at Buffalo Wild Wings and received the worst service and food that I have ever experienced in a public setting. It was during this visit that I realized what and who I must become. My powers never leave. they’re with me always. At any moment I must be ready to rant, rave, and review the food and service of any restaurant that I patronize.

JCS: Why the secrecy? Why can’t we know who Tater Man is?

TM: Jonathan, there is really no secrecy.

People do know me and what I represent. I am always around. I wear no cape and don no mask. I walk amongst the citizens of this great city so that I may be treated as such. But If any restaurant were to be able to identify who I was, my mission would be compromised and the people will never know justice.

Neylon S. Pilkington, M.D. | Robin Kirby, M.D. | Mallory Cranor, APRN

220 N. Sidney, Russellville | www.rpa.clinic | 479.498.0858 | Open 8am to 5pm Monday thru Friday | Saturday 9 am to 11pm 12

ABOUT the RIVER VALLEY ~ MAY 2019

JCS: Bruce Wayne as Batman said that it’s not who you are underneath but what you do that defines you. Actually, Rachel Dawes, portrayed

by Katie Holmes, said it first, but she didn’t say it with the panache of Christian Bale. And whatever happened to Katie Holmes? I mean it was, like, she marries Tom Cruise and “blam” she just disappears… but I digress. Anyway, can you speak to what those words mean to you in regards to your relationship to Tater Man? Are you really Tater Man or is Tater Man simply the symbol of what you do? I know this is uber-meta stuff, but is there a demarcation between you — whoever you are — and Tater Man?

TM: My background in food service and hospitality stretches back more than 20 years.

I have seen and done most all of it. I know the best of the best and the seedy underbellies in our industry. This experience and knowledge allows me to be a subject matter expert — no managerial facade or excuse from the server gets by me. I can see through all of the lies and deception. Tater Man is I and I am he, people just call me two different names is all. I am here for the citizens. I am the mighty roar of the consumer. I want to spotlight the best of this city in its restaurants and uncover the opportunities they have to become better.

When you pay money to dine out, it is not too much to ask to have the best service and food that a restaurant has to offer. We just don’t always get it.

But we will… by the power of the Tater Man… we will.

Follow the Tater Man on his Facebook page, Instagram @taterman.blog, and his blog taterman.blog

MAY 2019

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E V E R Y D AY L I F E

Southern is as Southern speaks Story by SARAH CLOWER | Illustration by CLIFF THOMAS

TO BE SOUTHERN OR NOT TO BE SOUTHERN… That is the question. On a recent trip to Baltimore, Maryland, I encountered a whole new kind of “Southern” culture and dialect. Considering how long I was on an airplane headed north, I sure didn’t think iI was anywhere close to the American South.

However, once I arrived, I discovered that Baltimore does indeed consider itself quite Southern. And, per the usual, while venturing out into the city I was routinely asked where I hailed from given my accent. I never thought I had a thick Southern accent compared to others I interact with

daily. But to my chagrin, I am constantly asked about the origins of my drawl. And in Baltimore, once I disclosed that I am an Arkansan to the inquirer, I was immediately met with a sense of camaraderie in the fact that we were both “Southern.”

Now I’m not one to tell anyone else what they can or cannot identify as. But since I was born and raised in the armpit of the South — AKA Arkansas — I was very surprised to see that a whole northern dwelling population considers itself to be as Southern as me.

After realizing this, I started noticing all of the idiosyncrasies and holes in their log-

Mom carries precious cargo! Keep her safe and her ride looking great.

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ABOUT the RIVER VALLEY ~ MAY 2019

ic. For instance, if you’re a Southerner you must love of gravy. Brown, white, chocolate — any gravy is a good gravy. But while at a breakfast bistro my second day in the city, I noticed that the menu featured “biscuits with sauce.” Sauce? What in the heck is sauce? Since I prefer nontraditional breakfast fare, I opted for avocado toast.

But I curiously watched as other customers came to collect their order when the number on their receipt was called. It appeared as if their biscuits with sauce were very similar to our standard biscuits and gravy.

As the day progressed, I encountered other oddly non-Southern but not northern

eccentricities. At lunchtime, I met up with a friend who was also traveling through Baltimore. We stopped by a local fish restaurant everyone had insisted we try. We were shown to our table and waited patiently for our server.

A few minutes later, a friendly middle-aged woman with a beaming smile came over to greet us.

“How yo doin’ today?” she asked. My friend and I smiled at her, already familiar with their term “yo” as it is their version of our “y’all.” We told her we were doing fantastic and weren’t from Baltimore and would love her suggestions for what to order.

“Well first, yo like lake trout or coddie better?” she asked. My friend and I looked at each other.

What?

Assuming maybe we hadn’t heard her properly, our server repeated her question.

“I’m sorry, I don’t think we know what you mean. So you only have trout or cod?”

I asked, confused because I had seen all sorts of varieties of seafood on the menu that had been scrawled on the chalkboard wall at the entrance.

“Nay, lake trout means just fish, and a coddie is a cake,” she said nonchalantly.

What?

Now we were even more confused.

“I think we’ll just order drinks first and look at the menu a little while longer,” I said.

“O aard. Yo want a natty boh list or just regular sips?”

My friend and I looked at each other again. I felt like I was in another country and everything was lost in translation. Now I know how international tourists must feel when they visit Arkansas and can’t understand our version of English because of the few extra syllables we add to most words.

“I’ll have sweet tea,” my friend said.

“Me too,” I seconded.

“Well, we don’t have sweet tea, just regular tea.”

“That’s fine,” I said, not having any idea what she would come back with. But not serving sweet tea is definitely not Southern.

After browsing over the menu, I realized that “lake trout” meant any type of fried fish, and a “coddie” was any type of fish or crab cake, for which Baltimore is renowned. And the “natty boh” meant the beer list.

Our waitress returned with two unsweetened iced teas. We thanked her and let her know we were ready to order.

“O aard, I’ll be trottin’ with the ticket pad,” she turned and walked away.

What?

She quickly returned with her ordering pad and pen in hand.

“O aard, I’m Ray,” she said.

“Hi Ray, I’m Sarah,” I said. She looked at me strangely and then burst into laughter.

“Nay, my name is Jessica. ‘Rey’ means ready,” she said, still laughing.

“Oh. Y’all have really funny ways of saying things…” I said. We placed our orders for a variety of local fare.

“Furreel, “I’ll be trottin’ with your coddies in a flash!” she said and turned and walked away.

What?

While she was gone, I googled a few of the things I had heard her say. Apparently “trottin” means to come right back, and “furreel” actually means “for real” and is what Baltimoreans say when they are agreeing with you.

Our food was out quickly and was so delicious. We collected our ticket and paid at the front counter. As we headed out and on to our next Baltimore adventure, a man approached my friend and I. “Ayo, yo got a fugg I can nic from ya?” he asked.

“Pardon me?” I asked, feeling as if he were speaking in a different language.

“Yo aren’t from Balduhmor, huh?” he asked.

“No, we aren’t,” we said.

“That means, ‘can I bum a smoke?’” he said.

“Ah, no, I’m sorry, we don’t smoke,” I said.

“That’s o aard, yo shors get geekin’ and go cuttin’ up!” he said as we walked away.

My friend and I thoroughly enjoyed the rest of our stay, and while we decided that we certainly wouldn’t consider Baltimore “Southern,” it was definitely in a class of its own.

And we did indeed get geekin’ and go “cuttin’ up.”

(Have a great time and go out dancing.)

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MAY 2019

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ABOUT the RIVER VALLEY ~ MAY 2019

From conservation to inspiration Story by KENZIE SAIN | Photos by LIZ CHRISMAN Wildlife Photography by STEVE DUZAN

Steve Duzan has always had a fascination with wildlife. “As a kid, I either wanted to be a plant breeder to develop new foods or a wildlife biologist,” Steve says. During his childhood, he explored the land surrounding his home in El Dorado, mostly an area behind his house he called “The Valley.” Strolling among the pine trees growing in the sandy creek bottom, he observed life exuberating from the land. But then the bottomlands were cleared for development.

Initially, this devastated Steve. “I thought we were never going to have anything there again,” he says. Despite being upset, he continued to spend time in The Valley and as new varieties of foliage began to bloom, he noticed new wildlife utilizing the new habitats. This discovery enlightened and inspired young Steve. “Even with something that appeared to be bad, when you actually look at it you see that maybe it wasn’t so bad,” Steve says. “These animals needed that type of habitat. That inspired me to learn more and become a wildlife biologist.” >>

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Steve started college at a small school in Missouri, but due to lack of funding, the wildlife program was struggling and it was suggested to Steve that he attend a larger school. So he carried on his education at New Mexico State University. He was able to stay with his grandparents while in New Mexico and worked at a trout hatchery for a summer. After graduation, he took temporary jobs out west with the U.S. Forest Service (USFS) as a range conservationist. He was tasked with calculating the land’s carrying capacity for cattle by estimating the amount and quality of the forage. Finally, in 1980, he was offered a permanent job with the USFS as a wildlife biologist. “Then I moved back to the Ozarks,” Steve says, “where I wanted to be."

In Jasper, Steve worked as the district wildlife biologist. He was part of a program working to improve wildlife habitats in the Ozark National Forest by performing prescribed burnings, building ponds, and other projects to benefit the wildlife. From Jasper, he trans-

ferred to Russellville where he worked on the Wild and Scenic River Study that helped designate six wild and scenic rivers in the Ozark National Forest through federal action and Congressional designation. He did plenty more work as a forest biologist, including overseeing recreation, fire, and wildlife management in Magazine. “After I did that I came back to the office because they were redoing the forest plan,” Steve says. “And I was planning biologist, so I played a major role in writing the forest plan.”

After a rich history of working in wildlife biology for 39 years, Steve decided to retire in early 2017. Since then, he has revisited his old college hobby of photography. “I started photography in college when I could finally afford to buy a camera,” Steve says. “Of course, back then you used slides and it was expensive because you’d have to take a roll of film and then get it developed and you weren’t sure what you had so you didn’t know how many pictures to take of something,” Steve explains.

“I think we’re getting better,” Steve says. “We’re on the right track and people are more open to learning now than they used to be.”

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ABOUT the RIVER VALLEY ~ MAY 2019

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Because photography in the days of film was a fairly expensive hobby, Steve wasn’t able to keep it up during college. But about 10 years ago, he bought a digital camera. And since then he’s been able to take as many pictures as he wants.

Steve’s deep infatuation with nature has inspired his photography. Many of his photographs feature glimpses of wildlife in the somewhat urban area of Russellville. He frequently photographs the natural prairies found within the city limits. Steve enjoys going to the parks around the area and several of his photos are taken in close proximity to his house. One of his favorite photographs is of a fox lying on the bluff ledge behind his house. The fox had been sleeping but perked his head up when Steve called to him. “So I just said ‘hey, fox,’ and it looks up at me and I got probably the best picture I’ve ever gotten,” Steve says. “With my wife being

there and a new camera and the fox and just getting this really cool picture, it just really spurred me into doing more photography.”

Photography has become very important to Steve as a way for him to stay connected with nature and share it with other people.

“As I learn more and more about it, I focus more on the habitat and all the smaller things, the pollinators and the little animals,” Steve says.“When you’re taking close up photography of a flower then you see the little bugs and spiders and you learn about them,” Steve says. “It’s not like you get older and say ‘oh well I know everything so it’s boring.’ The smaller you go in photography, the more you see things you haven’t seen before and you think about it so it’s pretty stimulating.”

As someone who has a fascination with wildlife, naturally Steve is concerned with conserving our planet. He said he is happy with

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MEDICAL CENTER SURGERY CLINIC 20

ABOUT the RIVER VALLEY ~ MAY 2019

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“Even with something that appeared to be bad, when you actually look at it you see that maybe it wasn’t so bad,” Steve says. the activism and efforts going into combating climate change. “I think we’re getting better,” Steve says. “We’re on the right track and people are more open to learning now than they used to be; it used to be they thought they knew everything. There’s a lot of potential, great potential, and there’s a lot of pitfalls but I think really smart people will prevail and they’ll do the right thing.”

Steve is no stranger to working towards change. While he worked with the U.S. Forest Service, he was someone who implemented change. When he first started in the Ozarks, controlled burning was frowned upon. He worked with several people to educate the biologists in the program on the benefits of prescribed burning and how it was essential to keeping healthy plants and soil. Controlled burning is now a regular practice in the Ozark National Forest. “I did my part more when I was younger. I still care, I just probably don’t have the energy for it. I know younger people do.”

Steve’s efforts in helping shape a solid foundation for conservation in our Ozark National Forest is something we can build on today. His photography inspires us to continue these efforts for ourselves now and for the future.

THE RIVER VALLEY'S FINEST

Gifts for Brides & Babies Mike & Margie Smith, Owners

3103 W Main Place, Russellville | (479) 968-1323 | www.rosedrug.com MAY 2019

~ ABOUT the RIVER VALLEY

21

Photos by LIZ CHRISMAN Story by JOHNNY CARROL SAIN

RIDGEWOOD BROTHERS BBQ (479) 886-4386 | 3521 W MAIN ST RUSSELLVILLE

Leave it to the pros I thought I was pretty handy on the grill — choosing only the best cuts, marinating, soaking a few hickory sticks and letting them puff up a good white smoke before gently placing meat onto the sizzling grates. And my creations were plenty tasty. The wife and kids said so.

Then we visited Ridgewood Brothers BBQ, and I understood what great barbecue is.

For starters, it’s all about the prep and the wood. Ridgewood Brothers dedicates five to six hours of prep time every week for their meat and house sauces. They’re picky about wood, preferring post oak for their cast iron cooker. Post oak doesn’t burn as hot, letting the select cuts of meat take take their own sweet time over the fire to tenderize and juicify. Also, post oak

22

ABOUT the RIVER VALLEY ~ MAY 2019

smoke doesn’t overpower your food, imparting only a subtle smokiness that dances with and enhances the flavors.

These guys started in their backyards just like you and me, but they’ve perfected the craft, and what was once known as “Russellville’s underground barbecue” can’t hide anymore. It’s just too delicious.

Incredible meats, crazy-good sides (I ate two containers of their house recipe coleslaw, and I don’t even like coleslaw), and limited availability mean you need to be there early on a weekend morning — they cook only on every other Saturday and the line starts forming around 10 a.m.

Sure, your grilling might be fine for a Tuesday night. But leave the weekends to the pros at Ridgewood Brothers BBQ.

MAY 2019

~ ABOUT the RIVER VALLEY

23

C O U N T E R T O P C R E AT I O N S

Livin’ on a prayer Story by LYDIA ZIMMERMAN, Food Editor Photos by LIZ CHRISMAN

R

ecently while at work, I over heard two nurses reminiscing about meals they had cooked for their families as they were growing up. They had been on a “shoe string” budget of sorts.

Even today, most families have to live on a budget hoping (praying) they can make it to next payday on what they have left after paying bills.

The conversation gave me an idea for this month’s recipes.

So I looked through my cabinets and fridge to see what I had, and just started cooking. I usually need to go to the store to pick up a few additional items, but this time I made due with what I had on hand.

Most of the recipes in this month’s issue are from friends and family I asked to contribute economical family feeding recipes that they have made. I also added a simple Mother’s Day cake recipe to celebrate all the wonderful Moms out there!

Thanks to all my recipe contributors and Debbie Weber and Kathy Harbin for the idea!

As always, enjoy!

APPLE CINNAMON MUFFINS ABOUT Magazine Featured Recipe ~ MAY 2019

Muffins 3 c all-purpose flour, sifted 1 T baking powder 1 tsp baking soda 1/2 tsp salt 1/2 c unsalted butter, melted and cooled

1 c sugar 2 T ground cinnamon 1 c apple sauce, unsweetened 2 large eggs, beaten 1 c milk 1 T vanilla extract 1.5 c chopped apples

Streusel topping 1/4 c sugar 1 T maple extract flavoring 2 tsp unsalted butter, melted

1/2 c finely chopped pecans 3 T all-purpose flour, may add a little more to get a crumb consistency

24

ABOUT the RIVER VALLEY ~ MAY 2019

Preheat oven to 400. Line muffin tin with cupcake liners and spray the inside of the liners lightly with cooking spray.

For the streusel: In a small bowl mix together the sugar, flour, pecans, melted butter and maple extract. Set aside.

For the muffins: In a large mixing bowl, sift the flour. Add the baking powder, baking soda and salt. Mix and set aside.

In a seperate bowl, whisk the cooled melted butter with the sugar, add the beaten eggs and continue whisking. Then add the milk and vanilla, whisking again after each addition.

Add the wet ingredients to the flour mixture and gently mix using a rubber spatula until moistened. Fold in the apple sauce and the chopped apple.

Fill the muffin tin cups approx 3/4 way full and sprinkle a small amount of streusel on each cup.

Place muffins in the oven at 400 degrees for 5 minutes, then reduce heat to 375 and bake an additional 17-20 minutes or until a toothpick when inserted comes out clean.

EASY MUSHROOM MEATBALLS 3 T canola oil 1 can of cream of mushroom soup 1 lb ground beef or ground turkey 1/2 c plain panko bread crumbs 2 T minced, dried onions 1 egg 1/2 c milk 1 T Cavender’s Greek Seasoning 1 tsp salt 1 tsp black ground pepper 1 small can mushrooms, drained Pour canola oil into a medium sized skillet and heat. Mix 1/4 c soup, ground beef, onion, egg, seasonings and bread crumbs.

Shape into balls. Place in preheated oil and brown. Drain off the oil.

In a small bowl,whisk the remaining soup with milk and add the sliced mushrooms. Pour over the meatballs and simmer for 20 minutes.

Serve over rice or egg noodles.

SWISS STEAK 3-4 T cooking oil 1-2 lb round steak 1 c onion, thinly sliced 1 c green pepper, thinly sliced garlic salt and pepper, to taste 2 T Worcestershire sauce 1 lg can tomato sauce (you can use as much as you like) two large bay leaves 1 lb potatoes washed, peeled and quartered.

Easy Mushroom Meatballs

Heat cooking oil in a large skillet. Sprinkle pepper and garlic salt over steak place steak, sliced onions and peppers in the skillet. Brown meat and cook until onions and peppers are very tender.

In a small bowl,mix together your tomato sauce and worcestershire sauce. Pour this over your meat and place the bay leaves on top.

You can continue cooking in the skillet on the stove covered and simmering for several hours until meat is tender or you can throw it in your slow cooker **(see below).

Your last hour of cooking add your pota-

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toes to the skillet and continue to cook until you are able to easily insert a fork in them.

Remove from skillet and place in your slow cooker.

Mix together your tomato sauce and worcestershire sauce. Pour this over your meat and place the bay leaves on top.

Cook in slow booker on low for 6-8 hrs.

During the last hour of cooking add the potatoes to the slow cooker. Cook until you can easily insert a fork into the potatoes.

Recipe courtesy of Mr. and Mrs. Emil Zimmerman of Saint Vincent community (my husband’s grandparents)

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~ ABOUT the RIVER VALLEY

25

FRANKFURTER NOODLE BAKE (HOT DOG CASSEROLE) 2 T cooking oil 8 frankfurters, sliced crossways 1/4 c chopped onion 2 c cooked medium noodles, drained 1 can tomato soup 1/2 c water 1 tsp mustard saltine crackers or Ritz crackers Preheat oven to 350 degrees.

Heat cooking oil in a small skillet. Add sliced frankfurters and chopped onion.

Cook long enough to brown the frankfurters.

In a 1.5 qt casserole dish, combine the cooked noodles, tomato soup, water and mustard. Mix well. Then add the frankfurters to the mixture and mix again.

Top with crushed crackers of your choice.

Bake at 350 degrees for 30 minutes.

Recipe courtesy of Mrs. Dorothy Zimmerman of Dover HAM HASH 2 lbs potatoes 1 lb boiled or baked ham 2 T butter 1 1/4 c milk 1/2 c heavy cream 1/2 tsp Worcestershire sauce 1/4 tsp pepper sauce ground black pepper garlic salt, to taste hot buttered toast Wash the potatoes and place in a large saucepan. Cover with water and cook over

medium heat to a boil, then turn heat down to simmer for approx 7-10 minutes. You will want the potatoes to remain firm but easily pierced.

Drain potatoes; peel and chop.

Chop the ham.

In a large skillet over medium heat,melt the butter. Then add the ham and potatoes; stir until well mixed.

Blend in the milk, cream and seasonings.

Cover and cook until mixture is thick but not dry, about 25-30 minutes, stirring occasionally.

Serve over freshly toasted, buttered bread.

BEEF TACO SKILLET 1 lb ground beef 1 can (10 oz) Campbell’s tomato soup 1/2 c salsa 1/2 c water 6 flour tortillas (6 in) cut into 1 in pieces 1/2 c shredded cheddar cheese Cook beef until well brown, stirring to break up the meat.

Drain off fat. Stir in soup, salsa, water and tortilla pieces.

Heat to a boil. Reduce heat to low and simmer for 5 minutes, stir.

Top with cheese.

Makes 4 servings. Prep time 5 minutes, cook time 20 minutes.

Recipe courtesy of Mrs. Sherry Savage of Dover, AR BASIC SIMPLE SHEPHERD’S PIE 1 lb ground beef 1 c yellow onion, chopped 1 tsp salt

1 tsp ground pepper 2 T Worchester sauce 2 T minced garlic 2 T all purpose flour 1 c beef broth 2 T tomato paste (optional) 1 c frozen mixed peas and carrots 1/2 c frozen corn Mashed potatoes (this dish is great to use any leftover mashed potatoes you might have) Shredded cheese Preheat oven to 400 degrees.

Cook ground beef and drain.

Add all the ingredients except the mashed potatoes to the meat and stir well.

Pour meat mixture into a baking dish and spread it out evenly.

Spoon the mashed potatoes on top of the meat and bake uncovered for 25-30 minutes at 400 degrees.

Cover with shredded cheese while hot and cool for 15 minutes before serving.

Recipe courtesy of Mrs. Sue Gray of Crow Mountain TACO SOUP 1 can pinto beans 1 can Northern Beans 1 can Red Kidney Beans 1 can of Rotel 1/2 lb browned ground beef, drained 1 pkg taco seasoning 1 pkg ranch dressing mix Combine all the ingredients and cook in crockpot until done.

Serve over rice.

Recipe courtesy of Mrs. Kathy Bewley of Crow Mountain

Millyn’s has

Great Gifts for Grads!

Everything from laundry bags, to Scottish Cairns, PJs, garment bags, planners & more Call Millyn’s at 229-4144 for wedding gifts Pictured: RHS Seniors Anna Myers and Hanna Lomax will attend Arkansas Tech University, Natalie Aikman will attend Hendrix and Emmy Hipps will attend Ouachita Baptist

26

ABOUT the RIVER VALLEY ~ MAY 2019

Millyn’s

FRONT ST, DARDANELLE

(479) 229-4144

EASY COBBLER 1 c self rising flour 1 c sugar 1 c milk 1 stick (1/2 c) butter 1 large can of sliced peaches Preheat oven to 350 degrees.

Melt butter in a 9X13 in pan.

Combine first 3 ingredients and pour them in the pan.

Pour the can of sliced peaches on top of the mixture in the pan. Pour the juice from the peaches on top.

Bake at 350 for 30 minutes.

Recipe courtesy of Mrs. Karen Buchanan of Dover, AR MOTHER’S DAY CAKE For the cake: 8 oz sour cream 2 eggs 3/4 c sugar 1.5 c sifted all-purpose flour 2 tsp baking powder 1 tsp almond or vanilla extract For the coconut topping: Reserved sour cream 2 T unsalted butter, softened 1/2 c brown sugar, firmly packed 1/2 c flaked coconut Mix the above 4 ingredients together well and set aside for later use.

Let sour cream and eggs warm to room temperature for easy mixing.

Remove 2 T sour cream to a small bowl for use in the topping.

Preheat oven to 350 degrees.

Grease and flour a 8 x 8 x 2 in baking pan.

Combine remaining sour cream, eggs, sugar, flour, baking powder and extract in a large mixing bowl. Beat at medium speed with electric mixer for 1 minute, scraping down side of bowl with a rubber spatula.

Pour into your prepared pan.

Bake at 350 degrees for approx. 25 minutes or until center of cake springs back when lightly pressed with fingertips.

Remove cake from the oven. Spread the coconut topping evenly over the top and return to the oven for 10 minutes longer.

HAYMAKER (BREAKFAST CASSEROLE) 1 lb sausage 1/2 onion, chopped 3-4 baked potatoes, cubed or grated salt and pepper 6 eggs, slightly beaten with 2 T milk

At Depot Park

Shows start at 7pm

Concessions Available, Family Friendly! Bring a chair or blanket and enjoy!

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May 25: Bonnie Montgomery Morgan Road

June 29: Holy Smokes!

Jamie Lou and the Hullabaloo July 27: Downhill Runners Knox Hamilton Presented By:

In a large fry pan brown sausage. Add onions and saute for a few minutes. Next, add cubed or grated potatoes and cook over medium heat until the potatoes start to brown. Scrape the sausage and potatoes to the edge of the pan and pour egg and milk mixture into the well in the center of the pan.

Partially cook eggs, stirring frequently, then mix with sausage and potatoes. Continue cooking until the eggs are done.

Recipe courtesy of Mrs. Dorothy Zimmerman of Dover

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~ ABOUT the RIVER VALLEY

27

COMMUNITY

Music Downtown at Sundown May 25th Morgan Road and Bonnie Montgomery are scheduled performers at 2019’s first Music Downtown at Sundown in downtown Russellville The band Morgan Road has been playing music together for a little over two years, and have performed more than 35 shows throughout the River Valley including the 2017 and 2018 Pope County Fair, Yell Fest 2018, and a headlining act at Music Downtown at Sundown in 2018. The band continues to book venues such as The Old Bank Sports Grill and JJ’s Grill in Conway as well as other community events throughout the River Valley area.

Morgan Road counts many different artists as influence on their sound including John Mayer, Chris Stapleton, the Eagles, as well as other 70s rock and Texas blues bands. Their songs cover an element of each genre, creating a new sound unique to the band. Current members include Jason Collins, Zack Hales, Luke Covington, Payton Gottsponer, and Cole Covington.

What do you get when you combine honky tonk and a classically trained opera singer? You get Arkansas native Bonnie Montgomery. Bonnie recently wrapped up her second full-length album titled “Forever.” The album put Bonnie up for a total of six nominations at the upcoming Arkansas Country Music Awards.

Bonnie sings about loss and her tales of life on the road. She has shared a stage with greats such as Chris Stapleton, Sturgill Simpson, Wayne “the Train” Hancock, and others. In 2016, Bonnie was named Ameripolitan Outlaw Female of the Year.

That same year, Bonnie performed in the premiere of Billy Blythe, a folk opera writ28

ABOUT the RIVER VALLEY ~ MAY 2019

ten by Montgomery about the childhood of Bill Clinton. The show drew attention from critics writing for publications such as the New Yorker, and the Economist.

Music Downtown at Sundown starts at 7 p.m. directly across from the The Depot in downtown Russellville.

Picklefest Pageant May 11 This year’s Picklefest Pageants will be held May 11 at the Atkins High School Auditorium at 11 a.m.

The pageant will be open to boys ages 0 and up and girls ages 0-12 months, 1323 months, 2-3, 4-6, 7-9, 10-12, 13-16 and 17-20 years(single) as well as a Ms. division for ladies ages 21- up (married, divorced, single). Entry fee is $25 and the attire is casual wear only.

For more information and entry forms, contact Amanda at 479-518-6110 or emailpicklefestpageant@yahoo.com.

Entry forms are available on the PBA website www.peopleforabetteratkins.org All entries must be postmarked by May 3.

The event is sponsored by People for a Better Atkins and held in conjunction with the Atkins Picklefest May 17-18.

Annual ‘links for learning’ golf tournament set for may 23 The 14th annual “Links for Learning” golf tournament will be held Thursday, May 23 at the Morrilton Country Club beginning

with a shotgun start at 10 a.m. The three-person scramble—sponsored by the University of Arkansas Community College at Morrilton Foundation—is open to the public.

Proceeds from the tournament support UACCM’s special programs and services.

With an entry fee for each three-person team of $350, registration includes two mulligans per player, carts, lunch, and gift bags. Prizes will be awarded to players with the longest drive and closest to the pin. The tournament will also feature a Golf Ball Drop contest with a $1,000 prize going to the winning ball in the hole or closest to the pin.

The community can be involved in this event by entering the tournament as players, or by donating gift-bag promotional items as sponsors. Sponsors can also promote their businesses by donating door prizes that will be given out during drawings throughout the day.

To register for the tournament or purchase tickets for the Golf Ball Drop, visit uaccm.edu/linksforlearning19, or contact UACCM Development Officer Anne Cadle at (501) 977-2085, or at cadle@uaccm. edu. Checks may be made payable to the UACCM Foundation.

Christine Sain new sales manager at Brookdale Senior Living of Russellville Brookdale Senior Living of Russellville is proud to announce and welcome Christine Sain as sales manager. Sain’s role as sales manager is to assist families in finding senior living solutions for their loved

ones, informing medical professionals and the general public about the services Brookdale Russellville provides, as well as general management responsibilities.

Sain joined the Brookdale Russellville Community March 1, 2019. “I am so honored to have the opportunity to serve families of the River Valley,” Sain says. “I am thankful to be a part of the Brookdale family and feel fortunate to work with a professional and caring staff. I’m proud of the Brookdale standard in caring for our seniors and commit to maintain that standard in our community.”

Christine has a 20 year background in sales, most recently filling the role of advertising account representative with ABOUT the River Valley Magazine while obtaining her BA in sociology and associate’s degree in criminal justice from Arkansas Tech University. Previously, Sain had a successful career with AFLAC insurance and as area director of Big Brothers Big Sisters.

Sain has lived in the River Valley for 28 eight years. She and her husband, Johnny Carrol Sain, have been married for 26 years and have raised their two daughters in the River Valley. Sain is passionate about helping others and currently volunteers for the River Valley Child Advocacy Center and serves as a facilitator for River Valley Cares.

993 miles per gallon: ATU team excels at Shell Eco-marathon It was January 2019. Students in the Arkansas Tech University Society of Automotive Engineers (SAE) organization had a choice to make.

They could refine the existing Wonder Car that reached 212 miles per gallon at the

2018 Shell Eco-marathon Americas challenge in Sonoma, Calif., and return it to the track in 2019.

Or, they could reach beyond the status quo and build a leading-edge vehicle that might allow them to compete with the best of the best.

Seven ATU mechanical engineering students chose the latter path, and the rewards of their grit and ingenuity were great.

ATU’s new and improved car reached 993 miles per gallon April 3-6 in Sonoma during the 2019 Shell Eco-marathon Americas challenge, a 368 percent increase over one year earlier.

As a result, Arkansas Tech finished third among teams from the United States and seventh overall in the internal combustion engine division of what is one of the most prestigious and competitive annual automotive engineering contests in the Western Hemisphere.

“We were rushing pretty hard to get all the goals and deadlines met,” said Justin Duke, team leader and a senior from Beebe, while reflecting on the weeks leading up to the event. “We were feeling fairly confident, but at the same time we weren’t sure because that track (Sonoma Raceway) is different than the one we test on here. We didn’t really know what to expect. I was hoping for 500 (miles per gallon). We first started out on the practice runs hitting 400, and then we bumped up to 600 and 600 again…then 850 and going up to 993 as our best run. Every little adjustment we were making was increasing it pretty quickly.”

Duke was joined on the project by fellow ATU mechanical engineering students Michael Anderson of Casa, Brayden Butler of

RUSSELLVILLE ANIMAL SHELTER

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Mix GENDER: Neutered Male This older gentleman loves going on long walks and taking in the fresh air along with tasty treats and a good scratch under the chin. Scotty would also make a perfect house dog for any family.

A good boy like Scotty deserves a home. Come meet him and others at the shelter.

To learn more, or to adopt this month’s featured friend, please contact the Russellville Animal Shelter at (479) 968-1944.

Photo by ALICIA MEUANGMANY

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~ ABOUT the RIVER VALLEY

29

Because of You, We Care.

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ABOUT the RIVER VALLEY ~ MAY 2019

Hot Springs, Stephen Kajdan of Clarksville, Andrew Lea of Russellville, Justin Stroud of Hector and Jay Wallace of Omaha, Texas.

The team was accompanied on the trip to California by Jacob Weidenfeller, ATU instructor of electrical engineering and lab director.

“We were, I believe, the only team to complete all five runs without breaking down, so that was amazing, especially with a brand new car,” said Duke. “A lot of the other teams have been bringing the same car for four or five years in a row.”

In addition to pursuing fuel efficiency, the ATU team members also had to be efficient with their financial resources.

“The thing I’m most proud about on this car is the budget,” said Duke. “We probably spent around $2,000 on this car. Other teams have large sponsors and they are spending $50,000 or $60,000 on their cars. The price per mile per gallon difference is huge when you compare our car to some of the others.”

All of the team members are seniors with the exception of Lea, a junior who plans on returning to lead the team in 2019-20.

“I definitely wanted to see Arkansas Tech succeed in this competition,” said Lea. “I hope this becomes a legacy car that puts Arkansas Tech in the top tier for the future. I’m trying to come up with the solution to get us into that four-digit club. I want 1,000-plus (miles per gallon). That’s going to be huge.

We’re definitely going to increase the engine compression and possibly even lighten the car. I’d like to see 1,500.”

The team was unanimous in its belief that additional financial resources could help the ATU project take the next step and compete for the Shell Eco-marathon Americas challenge title in the future. The winning number in 2019 was 1,525 miles per gallon, which was achieved by Northern Illinois University.

The ATU SAE club will host a car show on Saturday, April 20, to raise funds for the 2019-20 car project. It will take place in the Witherspoon Hall parking lot at 407 West Q Street in Russellville.

Entry in the show is $15 per car. Registration will begin at 9 a.m. and judging will start at noon. The event will also feature door prizes, concessions and T-shirts. More information may be obtained by sending e-mail to kmcbryde@atu.edu.

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Formal Affairs Gary and Pam Huggins – Primerica Gaye and Bucky Croom Georgia Carpet Mills Glenna Dollar Golden Boys Golf Carts Gretchen Douthit Hardgrave Photography Harold and Carol Barr Mr. and Mrs. Harold G. Humphrey Hodge Family Dentistry Holiday Inn Express Hugh and Mary Silkensen Jamie and Beth Sorrells Jeff Carter, Farm Bureau Insurance Jimmy and Amanda Armstrong, A-1 Pawn John and Debbie Slone John and Susan Newton Johnna Walker JP Custom Baits Judy Murphy Ken and Kellie Coker Kent Dollar, CPA Kitchen Essentials, Inc. K’s Junktique La Quinta Leondard’s Hardware Loony Bin Comedy Club Mary Lu Garrett Mary’s Kitchen Matt Bristow Matt Cooper Agency, Shelter Insurance Millyn’s Mobley Law Firm Moore and Co. Realtors Nancy Lassiter Newton’s Tire Pam’s Shoes PDQ Pete Grant Portraits by Melanie Posey Printing Promenade Pointe Dance Company Quiznos R&S Peel River Town Bank River Valley Title and Closing Robert and Kay Roberts Ronald and Joanne Ownbey Ronnie and Susan Duffield Roy and Troylynn McSpadden Russellville Steele Russellville High School – Cheerleading and Dance RussVegas ½ Marathon Serenity Skincare & Salon Sonshine Candles & Pottery Spaceworld and Moving Center St. John’s Catholic School Taco John’s Tamburo Designs TGIC The Hefleys.com The Scuba School Tom and Linda Tyler Tommy and Linda Richardson

Urban Air Van Kleef & Vaughn Vickie Henderson Wal-Mart Supercenter of Russellville #58 West Main Donuts Whitson-Morgan Motor Company Whitten Development Xtreme Strike Fishing

CONTRIBUTORS $1-$99

Al and Donna Harpenau Art of the Valley Artifacts Clothing Barnes & Noble Arkansas Tech Bookstore Bert & Annette Mullens Bliss Salon Blue Chip Ice Bobby and Lynne James Brick Oven Pizza C3 Styles and Prints Chik-fil-A CJ’s Butcher Boy Burgers Daddy’s Smackin Wings & Things Dawn Combs, Infinity Spa Dean Strickland Dog Ear Books Dr. Doug Lowrey Faces, Amber Whitt Finley and Christy Cranor Firehouse Subs Four Dog’s Bakery Gifts on Parkway Grace Manufacturing Microplane Kimberly Bradley La Huerta La Villa Lee Roy & Sharlot Roinson McAlister’s Deli McDonalds of Russellville Movie Tavern Oklahoma City Thunder Pasta Grill Peter’s Family Living Pottery Worx Prestonrose Farm & Brewing Co. Quick Service Cleaners Randy and Kathy Phillips Robert and Annette Holeyfield Robert and Linda Griffin Russellville Fire Department Scott Family Amazeum Serenity Yoga Strikers of Russellville Sumo Japanese Steakhouse Textbook Brokers The Crooked Needle The Garage Arcade Tim & Melanie Diffey TJ Nipp Toni Bachman Tractor Supply Co. Wal-Mart Neighborhood Market #4128

MAY 2019

~ ABOUT the RIVER VALLEY

31

COMMUNITY COMMERCE

Kob Jai

Story by HANNAH BUTLER

K

im Nanthalansy knows all of the ins and outs of Kob Jai, kitchen skills. Pha has been cooking Thai food in her home for a quaint little restaurant located on B Street in downtown years. Nine years ago, Kim’s husband Thongla and Pha opened Russellville. She can cook, clean, the first Kob Jai but they had to close due to wait tables, and she’s got that one quality a family emergency. Five years later, Kob Jai that almost always leads to success in any has a second chance and continues to grow.

Kob Jai arena.“I’m a people person,” says Kim, “I (479) 880-0313 enjoy being here and meeting new people.”

The main reason for that growth is because 313 West B Street Kim runs Kob Jai, but the restaurant is the the food tastes exactly like it would if it came Russellville, AR 72801 result of her mother-in-law, Pha Nathalansy’s out of Pha’s kitchen at home. “She makes

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3115 E. MAIN STREET, RUSSELLVILLE • (479) 967-5575 32

ABOUT the RIVER VALLEY ~ MAY 2019

all of our food as if you would go to her house and sit at her table and eat with her,” says Kim. “That’s what this food is going to taste like. It’s not something frozen. Everything is fresh.”

Kob Jai’s best sellers are brisket and ribeye steaks, and of course, egg rolls. On a typical Friday, the restaurant will sell an average of 600 egg rolls. The steaks are marinated for about a week and therefore are limited to first come first served.

For budget minded diners, Kob Jai offers eight lunch specials — each for $8.99 — on Tuesday through Saturday from 11 a.m. to 3 p.m. Lunch specials offered are pad Thai, Thai fried rice, stir fry, gang phet, gang deng, gang ga ree, Thai style papaya salad, and Kob Jai grilled specials, that include a choice of chicken or brisket with two egg rolls and rice.

Kob Jai offers three different options for rice: jasmine, sticky or fried rice. It also offers classics such as pho, curry, and tofu.

Dinner specials are $9.99, with brisket being $9.99 for lunch and $11.99 for

dinner. Portions are typically in large amounts. “We don’t ever have anyone complain about the price for the meal,” says Kim. “And there are a lot of take out boxes.”

Everything is rice based, meaning everything except egg rolls are gluten free at Kob Jai. Besides offering vegetarian specialties, Kim says that any meal can be adapted to fit vegetarian needs.

In addition to the restaurant, Kob Jai recently opened up a Thai market right next door to the restaurant. In it, you’ll find sauces, candy, noodles, rice, and spring and egg roll wraps. The shop is intended for the public, of course, though if Kob Jai runs out of a food item, they’ll not hesitate to run over and grab it. While Kim and Pha are busy with the restaurant, Pha’s husband runs the store. The market is open Tuesday through Saturday from 11 a.m. to 7 p.m. Kob Jai is open Tuesday through Saturday from 11 a.m. to 8 p.m.

Visit its Facebook page or call at 479880-0313.

We've moved to our new location at

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Russellville • 1805 East Parkway 479-968-1361 LEARN MORE: www.arfb.com/member-benefits/ MAY 2019

~ ABOUT the RIVER VALLEY

33

The new next door neighbor Story & Photo by JILL MCSHEEHY

I called him “Pop.” While twirling and hanging from my blue and yellow metal swing set, I would look over our fence to see his towering frame hunched over his rows of vegetables.

Worn-in overalls covered his bulging belly, and thick black-rimmed glasses only slightly obscured his gentle eyes.

Many a summer night I found my mom talking with Pop across the fence -- her garden on our side and his garden on his. Everyone had a backyard garden in those days. It wasn’t an uncommon sight for other neighbors to walk over and join the conversation as the cicadas hummed in the background.

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ABOUT the RIVER VALLEY ~ MAY 2019

Though as a child I hadn’t the patience for this grown-up conversation, I can only imagine now the garden talk crossing the fence line.

Mom, decades later when I began my own garden, recounted

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a story of a spring day when Pop peered over the fence while she poked seeds in the ground.

“Those won’t grow well,” Pop gently chided. “It’s not the right time.”

Pop planted strictly by the moon phases and the Old Farmer’s Almanac. Root crops go in when the moon wanes, and aboveground crops are planted as it’s waxing.

Planting during a full moon is always good, and nothing grows well when planted during a new moon. Though the Old Farmer’s Almanac is still followed by many, it’s not talked about much in gardening circles nowadays.

“But,” Mom recalled, “as crazy as it sounded, he was always right. And his garden grew the best of any in the neighborhood.”

Fast forward three decades to my own home. No fence surrounds my backyard, and my neighbors aren’t close enough to see and talk to on a daily basis. I observe a few gardens as I drive down my street, but my garden community with a few exceptions doesn’t share the same zip code.

But as I’ve come to learn and appreciate, gardeners usually find community in one way or the other.

Last month while preparing my indoor-sown tomato plants for the garden, I hauled those eighty plants outside in the sun during the day and inside during the cold nights -- a process called “hardening off.”

My peppers, which wouldn’t begin this hardening off process for a few more weeks, sat cozily under the warm grow lights. One day I noticed several of the pepper plants infested with aphids. It didn’t take long for me to realize the insects hitched a ride on the tomato plants and made their home on my peppers.

Because I do not use pesticides and my garden boasts a healthy population of beneficial insects like ladybugs, lacewings, and syrphid flies that prey on aphids, I have never had to treat aphids in my garden. But inside this infestation presented a problem.

With no beneficial insects to speak of, I had to intervene.

I took to Instagram, sharing my attempts to dislodge the aphids from the peppers leaves with a stream of water and then crushing the remaining ones with my

hands. Immediately, gardeners from across the country suggested organic control methods like homemade soap spray and neem oil. In all of my garden reading I’ve heard of most of these methods. But one took me by surprise.

Joey Baird, host of a gardening radio show in Wisconsin, on whose program I’ve been a guest and thus have connected with off Instagram, commented, “You can put worm castings on the soil and water them in. Worm castings have a beneficial item in it that when the plant uptakes it and the aphids suck the juice out of the plant, that beneficial item in the worm castings causes the aphids to begin to dissolve inside of themselves and they die off.”

Now this was a new one. But since I knew Joey had much more gardening experience than me, I wanted to try this method out. And to make it fun -- and because I’ve always loved science experiments -- I tested this worm casting method against the homemade castile soap spray and neem oil.

You know what? It worked! Within a day the aphids began dying on my peppers that had had no treatment with the exception of one tablespoon of organic worm castings added to the pot. Still a bit perplexed at how this worked, I researched this “beneficial item” in worm castings and found it to be “chitinase.”

Of course, the other two methods worked, too, but I was thrilled to find a way to control this common pest without sprays.

I learned this new-to-me way of treating aphids because of this new way of sharing gardening knowledge “over the fence.” In this case, the fence looks more like a web -- the world wide web.

Sure, I may long for the sweet community my mom shared with Pop and with the other families in our neighborhood. And I hope I can continue to connect more with local gardeners as I meet them.

But whether it’s over the literal fence or a figurative one, I’m coming to understand this special bond between gardeners. We don’t have to be next door neighbors anymore to learn from one another. Sometimes it’s as easy as uploading a photo and starting a conversation -- a conversation that’s even closer than your backyard.

There’s a lot to love here.

For more information, call

(479) 890-6709

Brookdale Russellville Independent Living | Assisted Living 240 South Inglewood Avenue Russellville, AR 72801

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MAY 2019

~ ABOUT the RIVER VALLEY

35

Story by MEREDITH MARTIN-MOATS | Photo by JOHNNY CARROL SAIN

A JOURNAL of our RURAL & NATURAL HERITAGE

Where the wild hens roost O

ne afternoon, a neighbor stopped to ask if we had any chickens missing. All of ours were accounted for, happily scratching around the yard and pooping in places I’d rather they didn’t. It seems that a small flock of hens had taken up on the property across the road. Our neighbor wasn’t sure where those chickens had come from, but he sure wanted them gone. “If you can catch them you can have them,” he told us. If we didn’t catch them and take them… it was off with their little heads.

Naturally, we’d take some free hens. We’re always looking for more eggs and six new hens don’t come cheap. So we tried to catch them. But we could not. Unlike our very tame yard birds, these chickens could fly! And I’m not talking about that extended awkward wing flapping situation that startled chickens sometimes do. No, these birds can soar. It was a lost cause. My husband gave up and came home.

A few days later we noticed the flock closer to our place observing our free range flock from afar.

We were happy to see they hadn’t been shot, and so we all gathered around the window to get a closer look. They were much smaller than our hens and sinewy. Turns out, they were basically a flock of feral Cornish game hens, a breed typically used as meat chickens. And unlike our fluffy little foul, they

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ABOUT the RIVER VALLEY ~ MAY 2019

wanted nothing to do with humans. But what is country life good for if not a good challenge? So my husband decided to throw out some scratch and see if we could entice them over to our place.

They took quickly to the scratch but kept their distance. When we opened the door they flew for the trees.

For several weeks we threw out scratch, an open invitation to come on over. And every day we threw it out just a tiny bit closer to the door. Occasionally one of our roosters would get in an awkward little dust up with theirs. But soon they were all commingling. We kept throwing out scraps and scratch and they kept coming closer and closer. Next thing we knew, they were happily free ranging with our chickens by day. When nightfall came ours walked into the coop and hopped on their roosts. The wild hens flew to some surprisingly high limbs of the nearby pines.

It wasn’t long after this that we moved over to another nearby house, closer, in fact, to the wooded area where these hens roosted at night. We upgraded our coop; we moved our hens over to the new coop (come to think of it, that story of nighttime chicken relocation should be a whole column in and of itself), and everyday we threw out kitchen scraps and the two flocks joined in. There for a few weeks we had to keep the chickens cooped up in the new pen while we trained our (wonderful) new dog some on chicken manners. No problem, said the wild hens. They just flew over the fence and spent the day with ours and then flew the coop that night. Some days their rooster would fly onto the swing set and

crow loudly from this perch.

It was around about this time that we hit the jackpot: We discovered where they were laying. The first nest we discovered was by the shed, behind the lawnmower and at the corner of the deep freeze. There, in tiny pile of old straw they had worked with their skinny little legs into a little nest, were six eggs. The next thing we knew we starting finding eggs in an old dog house on the porch.

Then we started finding them in the coop with the other eggs.. We can always tell they came from the Cornish hens because their eggs are white and smaller. Last week my husband found some eggs in an old filing cabinet in the shed, a reminder to keep the door shut before summer comes and we miss an egg and wind up with unbearably stinky situation. Sure, it’s a little work to go looking for all the possible nests, but we think of it like an endless Easter egg hunt. Also it’s one of our kids chores and they seems to find it as entertaining as we do.

One of the things about trying to grow at least some of your own food is that it becomes easy to always be thinking about what still needs to be done. You never reach a place where your work is complete and you can sometimes forget to just bask in the gratitude of it all. If we as a family never get around to raising goats or sheep or getting that mule and guard donkey of my dreams, I can happily say that reaching a mutually beneficial relationship with wild, tree roosting hens is one of our greatest life accomplishments and a goal we never knew I had.

What’s there to do about the river valley?

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MAY 2019

~ ABOUT the RIVER VALLEY

37

What

we’re reading

The Art of Falling As reviewed by CHRIS McNEAL

T

he Art of Falling begins when Penelope Sparrow, a ballet dancer, wakes up trapped in a hospital bed and an unresponsive body. She fell fourteen stories from her apartment balcony, but no one knows why. In the subsequent pages, author Kathryn Craft takes the reader back and forth through Sparrow’s mind as she recovers her body and memory. In so doing, Craft tells a moving and deceptively philosophical story. While much of the novel seems content to let the reader’s mind linger on whether Sparrow jumped or was pushed, Craft skillfully agitates the reader to ask better questions.

Sparrow had excelled as a dancer, but she lacked recognition because her hips were too large for the established ballet pedigree. This insurmountable barrier makes her vulnerable to eating disorders and an exploitative employer.

But most tellingly, for most of the novel she judges others with the same criteria that have stunted her own life chances. One wonders whether Sparrow was any less trapped in the oppressive system to which she was blind than in her broken body after the fall. Our society has consigned itself to allocate its currency of meaning and even survival by sheer competition, and because ballet is so notoriously competitive, Craft’s story about a fallen ballet dancer raises questions about far more than ballet.

The Art of Falling aptly describes Sparrow’s darkness, but also provides a way out.

Sparrow does rehabilitate her body, but more importantly, a cast of characters — each trapped in their own way — work to rehabil-

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ABOUT the RIVER VALLEY ~ MAY 2019

itate her soul and imagination. While some readers may find the supporting cast overly coincidental, I found them interesting and well developed. Also, Craft has suffered great personal tragedy in her own life. And to the extent that a degree of “yeah, right” can help relate the reader to her own experience of healing. I think she’s entitled to that.

One of the characters is Marty Kandelbaum, a Jewish man who owns a bakery and the passing car that saved Sparrow from hitting the pavement (like I said, “coincidental”).

While Craft does not state so explicitly, the central story of Kandelbaum’s religious tradition is an exodus from oppression and into an unimaginable wilderness where the glory of God is revealed. And that glory is abundant bread. Sparrow’s life has been obsessed with movement, but Kandelbaum is the real choreographer of the story. He channels the pain and creativity of his religious heritage to move Sparrow from conformity to variety, from obsession to passion, from isolation to communion, from self-hatred to bread, and from self-denial to good wine.

The Art of Falling preaches without being preachy. It teaches without being sanctimonious. It drenches the reader in pain but beckons the reader to work that pain into creativity. Craft, in addition to being a lyrical writer, is a former ballet critic, and she empowers readers less familiar with ballet—like this one—to appreciate its nuances. Her debut novel has been mostly overlooked, but it deserves many readers.

Author KATHRYN CRAFT

Each month we’ll feature a book review guest written by various folks around the River Valley that know a thing or two about good reads. Reading is the cornerstone of a well-informed citizenry and a well-rounded individual. We’re hoping this column will turn into something more, perhaps a movement community wide that leads to deeper thought and discussion.

407 N. Arkansas Ave, City Mall • (479) 280-1933 • www.kitchenessentials.net

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

(A phone number must be included for verification.)

Kirt Mosley

MAY

35 Years Experience | Design Work by-the-hour

JULY

5th Shelby Freyaldenhoven & Seth Hunt 6th Sydney Hinkle & Garrett Johnson 13th Linsey Samuels & Matthew Futrell 11th Mary Overfelt & Paul Harrell 20th Fayth Braton & Noah Johnson 11th Emily Ball & Nate Turner 11th Morgan Henderson & Andy Campbell 20th Maylia Henderson & Stephen Sohn 27th Kristen Connelly & John Dickey 18th Ashley Cornett & John Robb 18th Madison Sain & Luke Reves

AUGUST

18th Hannah Coffee & Luke Duvall

18th Rebecca Walker & Kelby Nordin

10th Emilee Smith & Stephen Hunt 17th Olivia Castleman-Dry & Kyle Roberson 24th Bonnie Daily & Casey Moore 31st Lauren Lovelady & Hugh Benfer

25th Kathryn Jones & Jared Floyd

OCTOBER

18th Megan Etheridge & Trip Hensley 18th Katherine Hefley & Conlee Hale

25th Meghan Spencer & Samuel Gillespie 12th Leslie Hudgeons & Parker Witt 26th Sarah Cole & Trace Laffoon 12th Keeli Matchett & Ryan Rooke 31st Victoria Teague & Mack Merchant 19th Alahna Martin & Derrick James

JUNE

NOVEMBER

2nd Lexi Culwell & Garrett Crosby 8th Anna Maria Walker & Jeremy Greene 1st Brooke Rogers & Jordan Graves 7th Mary Grace Piker & Dalton Daughtrey 9th Hunter Eshnaur & Rance Ellis 23rd Lizzy Tripp & Brandon Grice 14th Molly Gibson & Cade Coffman 1st

Donna Helms & David Mayes

15th Bailey Floyd and Treyton Anderson

DECEMBER

21st Mallory Leavell & Addison Woker

7th Hannah Bowden & Clay Singleton

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MAY 2019

~ ABOUT the RIVER VALLEY

39

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Illness and and injuries are never convenient, but thankfully you can get the after-hours care you need at a place you know you can trust — Millard-Henry After-Hours Clinic.

Our team of certified family practice nurse practitioners provide prompt, attentive care for patients ages 2 and up.

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101 Skyline Drive • Russellville

WE TREAT: • sinus and upper respiratory infections • colds, cough, and flu • mild to moderate allergic reactions • mild to moderate asthma attacks • urinary tract infections • vomiting and diarrhea • minor abrasions and contusions • sprains, falls, and minor fractures • skin infections, abscesses, and rashes • headaches and earaches • work and sports-related injuries