ABOUT | November 2019

HONORING THOSE WHO SERVED

November 2019 • www.aboutrvmag.com

Reflecting the Character of the Arkansas River Valley

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FARMED BY FAMILY

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IT’S GREEK TO US

NOVEMBER 5, 2019 RUSSELLVILLE SCHOOL DISTRICT

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November 2019 TA B L E O F C O N T E N T S

8 Honoring those who served

Construction of the River Valley Veterans Memorial Park is underway on three acres on Lake Front Drive near Bona Dea Trails. The purpose of the park is to honor all veterans and currently serving military members from the four-county area, which includes Conway, Johnson, Pope, and Yell Counties.

14 Nailed it

16 Farmed by faith, farmed by family

The Ralston Family Farm spreads across rich bottomland encircled by mountains just south of Atkins. Grain bins and a large central office sit near the road surrounded by cultivated fields.

20 Community Pages 24 It’s Greek to us

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Just a few years ago, I didn’t even know how to pronounce “gyro.” Now I’m eating them. And loving them. And wondering why I waited so long to try one. That last part is easy to figure out — there wasn’t any place to get a gyro in the River Valley. Not that I was aware of, anyway... until now.

32 Finding new treasure 34 Blood Brother 36 10 things ABOUT...

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ABOUT the RIVER VALLEY ~ NOVEMBER 2019

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Central Arkansas Surgical Center ABOUT THIS MONTH’S COVER

Poppies, gold stars and drab-toned Jeeps are a small handful of symbols we immediately associate with our military’s impact on history.

Their commonality aligns with our main feature this month: celebrating Veterans Park, a threephase project located in Russellville. This slice of land has integrated many of these special reminders for veterans, families and generations, to come to pause and reflect on the sacrifices these men and women have made for our country.

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~ ABOUT the RIVER VALLEY

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EDITOR’S LETTER

Called to do heroic things Olive green figures cover the flat expanse in attack formation. Some lay prone with bipod-supported M-16s and some aim their rifles off-hand. Some shoulder bazookas while others kneel on one knee, perpetually holding a mortar round that will never drop into the tube. There’s also a couple of machine-gunners on the flanks and a quartet of grenade throwers front and center.

My warriors are ready for battle.

I lay prone as well, getting a soldier’s-eye view of the situation as my seven-year-old mind strategizes troop movement under the dinner table and back toward the fridge. I’ve got one man left to place on the kitchen floor. He grips a pistol in his fingerless fist while peering back and beckoning the troops forward with his other hand.

He is undergunned but bristling with courage. I stare into his plastic expression and the force of his gravitas stares back at me with sightless eyes. He’s a man of action depicted in an inanimate figurine.

He is all I want to be.

Those toy army men were an obsession.

It was kind of a weird obsession given the circumstance. My closest blood relative with a military record is an uncle who died before my mother was born. I was never into violence as a kid. Small, quiet, and a

late bloomer, I was not a fighter. I grew up with guns, but guns were for hunting —period. I never liked loud noises or taking orders, either.

I was gripped by the romanticization of war as a child born into a relatively peaceful time in our nation’s history. That romanticization stands in stark contrast to the realities of war, something I never faced in real life. But I have listened to the stories.

I’ve heard the truly horrifying tales of men facing life and death situations, of friends lost and enemies killed, and of the heavy toll exacted by each battlefield decision on the mind, heart, and soul of the soldier.

I’ve wondered what I would do in those circumstances. I’ve wondered if I would have what it takes. And I’m humbled by those who, whether by choice or by draft, found themselves in those moments we would all rather not think about.

On this Veterans Day, just as I’ve done on many others, I will make time to think deeply on the price paid by all of those who served and came back home. I’ll think of the soldier not as a hero, but as a person, someone just like me, who was called upon to do heroic things.

Reflecting the Character of the Arkansas River Valley since 2006 A Publication of One14 Productions, Inc Vol. XIV, Issue 10 – November 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.

Correction: Photo credit for the September issue Community Commerce featuring Wolf Therapeutic Massage belongs to Steve Newby.

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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ABOUT the RIVER VALLEY ~ NOVEMBER 2019

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COMMUNITY CALENDAR OF EVENTS

November 2019 3rd — River Valley Arts Center Gallery Opening Artist Invitational 1-3 p.m. at the Arkansas River Valley Arts Center in Russellville.

For more information contact 968-2452.

8th-9th — Mistletoe Market 2019. A one-

stop holiday shopping event and fundraising project for the Russellville Boys & Girls Club. More than 50 vendors under one roof complete with a Kidz Korner where kids can enjoy arts and crafts while parents shop. Tickets are $5 at the door.

Admission free for local teachers with school ID. For more information contact 968-7819.

16th — Williamsburg Basket Weaving at the Lake Dardanelle State Park Visitor Center from 9 a.m. - 4 p.m. Admission is $40. Basket making using oak and river cane splits, was an important task for early inhabitants of the River Valley. Weave your own Williamsburg Basket in this hands-on class and reflect on those who lived in this area before it was a state park. Bring a sack lunch or plan to visit a local restaurant.

The registration fee covers the cost of materials.

Class size is limited, preregistration is required.

For more information contact 967-5516.

21st-23rd — Dazzle Days fundraiser for the Conway Regional Women’s Council at the Conway Expo Center. Proceeds go toward medical scholarships, technologically advanced equipment, and supporting patient and community programs. Three-day shopping extravagan-

Find up-to-date information and future events @

www.aboutrvmag.com/events

za featuring specialty shopping in one location.

Merchants from around the country will offer gourmet food, holiday items, jewelry, children’s items, women’s clothing and accessories, art, men’s items, home decor and much more. Follow the Conway Regional Women’s Council on Facebook for updates and information.

29th - Dec. 1st — 22nd Annual Moun-

tain Rendezvous 10 a.m. - 3 p.m. at the historic CCC field on Petit Jean Mountain. Admission is free. Experience a primitive camp, as well as some of the survival skills used by Arkansas pioneers. Watch a variety of demonstrations including muzzleloading rifles, tomahawk throwing, and more. Co-presented by the Early Arkansas Reenactors Association. Contact the park for a schedule at 501-727-5441.

Dec. 7th

— Christmas Open House at Mount Magazine State Park from 10 a.m. - 1 p.m. The park’s volunteer organization, the Mount Magazine Action Group (MtMAG), has been in existence for 15 years. Members volunteer over 3,000 hours per year, helping with litter pick up, interpretive activities, and gardening. Join the volunteers for this annual open house, complete with tasty holiday treats, a festive atmosphere, and free gift wrapping for any treasures you purchase in the visitor center gift shop. If you are interested in becoming a volunteer, you have the chance to speak to someone about upcoming opportunities. For more Information contact 963-8502.

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24 25 26 27 28 29 30 *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.

Dec. 8th — Sixth Annual Holiday Tour of

Homes from 1-3 p.m. This is a fundraiser to support the many mission projects of the United Methodist Women of First United Methodist Church Russellville. Tickets are $20 and include a tour of four homes. Tickets may be purchased from any member of United Methodist Women, from the church office at 304 South Commerce Avenue, or at the door of any of the homes. For info, or to purchase tickets, call Joann Perry at 970-0848 or Linda Gifford at 880-2259.

Feb 1st — Savor the Symphony fundraiser, at the Russellville Country Club. Begins at 6p.m. with dinner at 7. For more information contact Judy Murphy at 967-1177.

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~ ABOUT the RIVER VALLEY

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RIVER VALLEY VETERANS MEMORIAL PARK HONORING THOSE WHO SERVED Story by CATHY GRAVES | Photos by LIZ CHRISMAN

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ABOUT the RIVER VALLEY ~ NOVEMBER 2019

Pictured is a 1968 M151 Jeep, the successor to the Willys Jeep and widely used by US forces in Vietnam. The Jeep is owned by Colonel Claire McChristy and was restored from a rusted-out hull by Advanced Collision Solutions in Russellville.

C

onstruction of the River Valley Veterans Memorial Park is underway on three acres on Lake Front Drive near Bona Dea Trails. The purpose of the park is to honor all veterans and currently serving military members from the four-county area, which includes Conway, Johnson, Pope, and Yell Counties.

The ground-breaking ceremony for the park was held on September 15, 2015. Construction is planned in three stages: 1) The parking lot. 2) A Walk of Honor along with a pavilion and stage for local events. 3) Completion of the pavilion and compartments dedicated to major wars in U. S. history. Currently, the project is in stages two and three.

The River Valley Veterans Coalition (RVVC) has worked toward progress on the park with support from the City of Russellville and the Corps of Engineers, public donations, and memorial stone purchases. The RVVC was created to promote patriotic activities and provide a refuge and meeting place to recognize and honor all veterans of the United States military armed forces. The group was formed from the local nationally recognized veteran associations: Veterans of Foreign Wars, Disabled American Veterans, American Legion, Marine Corps League, and the Military Officers Association of America. Three members from each organization serve in the RVCC for a term of one year. >> NOVEMBER 2019

~ ABOUT the RIVER VALLEY

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Thoughtful features completed in the park include a World War I centennial field of poppies with seeds obtained from Belgium, and a World War I memorial peace tree with soil from the Meuse-Argonne Cemetery in France (where six Arkansas River Valley soldiers are buried) mixed with soil from the land of local veterans. The Walk of Honor features several nine-foot walkways flanked by curbs containing engraved granite stones with names of veterans or service members. The walkways lead to the pavilion and are built as funds are available.

Three existing memorials from around Russellville will be moved to the park: A sandstone marker from Crawford School Park, a marble plaque from Gardner School and a granite marker at the corner of Main and Arkansas will all become part of the first park fully dedicated to River Valley veterans.

A donated stained glass gold star emblem was dedicated at a recent ceremony at the pavilion.

And a larger, privately sponsored, black granite gold star monument will be erected on the east side of the park in the future.

Wall panels in the pavilion will offer historical and educational information and list the names of those from the four-county area killed or missing from World War I, World War II, Korea, Vietnam, the Gulf Wars, and current conflicts.

Of the nearly 9,000 area veterans, several spoke about their military service and their thoughts on the park.

It was D-day when allied troops invaded the beaches of Normandy for the liberation of Europe from Nazi Germany. This was the day Harvey Young, a WWII Navy veteran enlisted. “It was June 6, 1944, a day I’ll never forget.” His book, “Forever Young,” details experiences of WWII and the cold war. Young said of the park, “it is long overdue. I’m a strong supporter and have

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ABOUT the RIVER VALLEY ~ NOVEMBER 2019

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“I didn’t know the park existed, as I travel a lot, but believe it’s a good thing.

Some veterans are underappreciated, namely Korean and Vietnam military personnel. There is little talk of the Korean War and Vietnam veterans were met with protestors and ill will upon their return home.”

CLAIRE MCCHRISTY

helped raise funds. I’ve personally bought five memorial stones for my veteran family members.” Young is a retired superintendent of schools and teacher.

Wayne Nordin, a WWII Air Force veteran, said, “it’s is nice to have. We live in the best country in the world, and it’s an honor to be a veteran for our country.” Nordin is a retired Pope County Judge.

Claire McChristy a 30-year Vietnam Army veteran did six tours of Vietnam and spent time in Germany and Korea. He learned abruptly in Vietnam that “we owned the day, but the Viet Cong owned the night.” An evening trip in his jeep to a friend’s unit could have proved fatal when he woke in his jeep and found that “the jeep was riddled with bullet holes and the windshield was broken out.”

McChristy’s final post was as a Congressional Liaison Officer at the Pentagon. About the park, Mr. McChristy said, “I didn’t know the park existed, as I travel a lot, but believe it’s a good thing. Some veterans are underappreciated, namely Korean and Vietnam military personnel. There is little talk of the Korean War and Vietnam veter-

ans were met with protestors and ill will upon their return home.”

Four veteran members of the RVVC — Ken Harper, Bill Hefley, Bill Eaton, and Russ Hall — spoke about the park, their service, and what they would like the public to know.

Ken Harper, Pope County’s veterans service officer, is a veteran of both the Navy and the Army. A sad memory for Ken is that he was home on leave when his military police unit was called on for crowd control at the Ramstein Air Show in Germany after three Italian Air Force pilots collided in mid-air and their planes fell onto the spectators killing 70 people in 1988.

“Every job (in the service) is important – cooks, clerks, guards – each one are small cogs in a working mechanism. The interaction with the rest is what’s important.” His work on the park is dear to his heart as he has been instrumental in obtaining the poppy seeds for the WWI 100th anniversary and the peace tree planted on Veteran’s Day. “People ask why the park isn’t done or why we’re moving so slowly. >>

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~ ABOUT the RIVER VALLEY

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The fact is, a proper veterans park was talked about several decades ago by the veteran organizations that were here, but inKEN HARPER fighting among them eventually ended the planning. The RVVC members working to get it done now are determined to succeed, but these things take time and money — lots of money. Remember, Rome wasn’t built in a day. We hope the park will be a place where families and friends can go to pay tribute to their loved ones.” Of his current job, Harper said, “I’ve met the best folks in the county – military vets and their families.”

Bill Hefley, a Vietnam veteran, served in the Marines aboard a Navy vessel, the U.S.S. Bennington in the Pacific. He was in the Gulf of Tonkin, Bangkok Thailand, Okinawa, the Philippines, Hawaii, and was in California at the end of his tour just after the Watts riots. Bill was previously involved with the Mental Health Center and the Veterans Clinic. When the RVVC was formed in 2014, “they needed representatives,” Hefley said. “That’s when I became actively involved.” Hefley has been raising funds for the park since that time by writing letters detailing plans for the park and the RVVC to possible contributors. The original cost of the park has more than doubled. He is currently writing grants to State

and Federal agencies for additional funds.

Like Hefley, Bill Eaton has been involved since the beginning of the RVCC. He serves as Treasurer for the group and details financial reports and expenses. Eaton was there at the groundbreaking in 2015 and present at every event since. “I believe in service to the community without expectation and without reward,” Eaton, a Vietnam Army veteran, said. “Military service was a great thing.

They were straight with me from the start.

Vietnam was the first time the news people were uncensored. They had a slanted view and they misinformed.

Since 9/11, American people’s attitude has changed toward servicemen and women.”

Later, Eaton served in the National Guard for 25 years. He wants River Valley residents BILL HEFLEY to know that even if

Thank you veterans and active and retired military for your service, with special appreciation for VFW Rogers-Rye Post #2283 and the Arkansas Patriot Guard Riders for your help in honoring our local fallen heroes.

We are blessed to live in a free country because of your sacrifices.

A Century of Service ~ 1916-2016 12

ABOUT the RIVER VALLEY ~ NOVEMBER 2019

they did not donate to the park or buy a memorial stone that their loved ones who died in war will be memorialized on the tablets in the pavilion. “We’d like to see the park become a daily hangout for veterans and their family members. Even with articles in the Democrat-Gazette and The Courier, we still find people who have never heard of the park. We want people in counties other than Pope to know that their family members are remembered here.”

Russ Hall, a Vietnam Air Force veteran is also a member of the RVVC. “When I first returned from the service, I didn’t get involved in any service activity. I just wanted to start over,” Hall said. “I had missed most of my young daughter’s life, but Bill (Eaton, his brother-in-law) kept nudging me until BILL EATON I did. Then I became

a member of the Military Officers Association of America.” Hall wants people to know that “there will be no wartime machinery inRUSS HALL stalled in the park. Its purpose is to celebrate individuals and those who didn’t make it back.” The features in the park are done with respect. “The angled stones are that way so that no one steps on them and they are easy to read.” Funding the project has become difficult because “we’ve had flooding issues in the area and a change in the tax law regarding charitable contributions. Installing the sidewalks and building the structure all takes time,” Hall said. “We have to sell the memorial tiles first, then the engraving, and then have enough money to complete the construction. We’re on the downhill side now.” He said, “We’d like the families in all four counties to know about the park and that we’re proud of their loved ones.”

For more information about the park, to make donations, or to purchase memorial tiles contact Ken Harper at Pope County Veterans Services, 107 West B Street, Russellville, AR 72801, phone (479) 968-6049, email: popecountyvso@centurytel.net or the River Valley Veterans Coalition contacts Bill Eaton, phone (479) 8808255, or Russ Hall, phone (479) 968-4884.

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~ ABOUT the RIVER VALLEY

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E V E R Y D AY L I F E

Nailed it

Story by SARAH CLOWER | Illustration by CLIFF THOMAS

THANKSGIVING IS ONE OF MY FAVORITE HOLIDAYS. It’s a time for reflection on all that we are thankful for, and gathering with friends and family that are dear to us. And, of course, a chance to eat yummy food.

Every year, I host a large Friendsgiving. I love to cook, love to host friends at my home, and I love to feed others. It is quite the endeavor, but several of my friends will often come to help cook.

Last year, my friend Ashley arrived first to help prep the food.

She showed up looking festive and stylish, as always, wearing a cute pumpkin-orange sweater dress.

“You look great! And I love that dress! So Thanksgiving-ish!” I gushed.

“Thank you! And look at my fingernails!” She proudly put out her hand for examination.

Her fingers were perfectly manicured with orange painted acrylic nails ex-

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pertly shaped. Each nail portrayed a different thanksgiving image painted in excruciatingly tiny detail.

“Oh my gosh! Those look great!” I exclaimed. I couldn’t believe the intricate detail on such a tiny surface. “I can’t believe how much detail went into those tiny turkeys…” I mused as I examined them more closely.

A loud beeping from the oven reminded me that we had lots of work to do. I quickly set about giving Ashley jobs to help out.

Soon more friends arrived, and a gleeful cacophony embraced from the kitchen.

As the afternoon wore on, the table I had designated for food began to pile up with holiday treats both savory and sweet. Every time the oven dinged more was added to the array.

At one point, Ashley said she needed to speak with me. Her worry-stricken face made me nervous. What could possibly be going on? We stepped into the laundry room for privacy.

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ABOUT the RIVER VALLEY ~ NOVEMBER 2019

“Is everything ok? You had me so worried when you said something was wrong,” I said.

“Sarah, I’m so sorry, but when I was mixing up the giant batch of stuffing, this happened.” She held up a hand. I just looked at her, confused. She wriggled her fingers in response. And I noticed that all of her orange nails were still looking pristine except for her middle finger. The acrylic nail was gone leaving her own nail completely bare.

“Uh oh. So… are you sad because you lost a nail?” I said, befuddled.

“No! I’m saying I lost the nail IN the stuffing!” Ashley exclaimed. “And I looked through that entire batch. I can’t find it.”

“Yikes. Well, maybe it didn’t make it in the stuffing. Maybe it fell off before that,” I said hopefully.

“Yeah, maybe.” Ashley said, less hopeful.

We went back to cooking and setting the table.

Within a few hours, other guests started to arrive. I had asked my friends to bring pies because pie making is not my forte. The folding table I had allocated for sweets was

brimming with pecan and pumpkin pies, way more than we would be able to eat.

It wasn’t long before my entire house was filled with all of my closest friends. After chatting for a bit, I made the Thanksgiving toast, expressed my gratitude for another year of friendships and good memories, and everyone started piling their plates.

I had arranged the table to be almost like a buffet, and when the first people picked up the spoon to the stuffing, Ashley and I glanced at each other. I winked at her in an attempt to calm her nerves.

Pretty soon everyone had made their plate and were either going back for seconds or getting dessert. The evening wore on, and I had all but forgotten about the fingernail.

My friend Kyle walked over to where I was sitting and chatting with other friends.

“So do I get a prize?” He asked.

“A prize?” I asked.

“Yeah I thought maybe there was something special in store for the person who found the little turkey.”

I looked at him completely clueless about what he was talking about.

“Like in a king cake during Mardi Gras, whoever finds the baby gets a prize,” he said. He produced Ashley’s orange fingernail that had a little turkey painted on it from his pocket.

“Oh! Yes! That turkey! Why yes, there is a prize!” I said, and saw the pie table was still stacked with pies. “You get to take home any pie you want!”

“Sweet! Thanks! This was a good idea to hide that in the stuffing! I almost swallowed it!” He said as he handed me Ashley’s nail.

I smiled sheepishly and glanced over at Ashley who had a huge look of relief on her face. I handed her nail back to her.

“Well that couldn’t have worked out better if I do say so myself,” I said, glad that an embarrassing crisis was diverted.

“Me too! But you know that now you’ll have to start making this a tradition,” Ashley said.

I chuckled. “Yeah, maybe. I better see if I can find an actual tiny turkey though, ya know, instead of one painted on a fingernail.”

At First Security, we’re thankful for our customers.

The individuals, families and businesses we serve make Faulkner County an even better place to call home. It’s why we love doing business here – and why you won’t find us anywhere else.

During this Thanksgiving season and all year long, First Security is here for you.

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NOVEMBER 2019

~ ABOUT the RIVER VALLEY

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Story by MEREDITH MARTIN MOATS | Photos by LIZ CHRISMAN 16

ABOUT the RIVER VALLEY ~ NOVEMBER 2019

silver grain bins are visible right outside the windows and the fields glow green in the distance. The Ralston daughters, Jennifer Bruehwiler and Ashley Ennis are the first to show me around, followed by Tim and Robin.

You may have heard about Ralston rice through famous chef P. Allen Smith or sampled it at the WunderHaus restaurant in Conway. It can also be found in the school lunches of the Conway Public Schools and is often distributed through Ben E. Keith out of Little Rock.

Or maybe you stumbled across it this spring at one of our many local farmers markets. But if you’re like me, you may be wondering why you’re just recently hearing about this locally grown, world famous rice. That’s because their trade marked packages of eight different varieties of rice just hit grocery stores in January of 2019. Since January they have grown to more than 2,000 grocery stores and made waves across the nation for the quality of their rice, their sustainable growing practices and their family run business.

The Ralston Family as a whole has been involved in farming for 10 generations. They can trace their farming roots back to their ancestral lands in Scotland. Tim and Robin and their children have been involved in farming since their children were little, but it wasn’t a rice farm. They did row crops and cattle. These fields they harvest today came into the family when the two older daughters were in college, pursuing degrees in history and interior design that seemed, at the time, to have nothing to do with running a family farm. But several factors came together in recent years to make a farm to fork rice operation a real possibility. For starters, says Tim, there was the access to unlimited amounts of surface water needed to grow rice. >>

The Ralston Family Farm is located just a few miles south of Atkins, in rich bottomland encircled by mountains. Grain bins and a large central office sit near the road, surrounded by cultivated fields. The family grows non-GMO corn, soybeans, and cattle, but most of their 6,800-acre farm is dedicated to growing rice. And not just the traditional long-grain southern rice we’re used to here in Arkansas. These bottomlands are also home to large crops of aromatic rice seldom grown in the United States. In fact, these fields produce all the jasmine rice sold by Blue Apron company, a national meal delivery company that reaches every state in the nation.

The Ralston model is what is often referred to as a farm to fork business, meaning that the family farm is involved in every step of the process from planting the seeds to packaging the rice and distributing it to retailers. This is rare these days where overheads are high and income is low. But the Ralstons have found a niche market which includes the traditional white and brown rice alongside nutrient- and antioxidant-rich purple, red, jasmine, and basmati rice varieties. And they’re in this together. Mother and father, Tim and Robin Ralston, run the business with their adult children and their families.

I met the Ralston family inside their recently built main office, which is home to a state of the art chef’s kitchen. It’s a bright and welcoming room outfitted with stainless steel appliances and crisp white walls. It’s often used by chefs to experiment with their varieties. A large wooden farm table near the glass wall makes for a great place to have a conversation. The

NOVEMBER 2019

~ ABOUT the RIVER VALLEY

17

Like many farmers in the River Valley bottoms, the Ralstons work with the Point Remove Wetland Irrigation District. “It comes from the Arkansas River and makes the water not only easier to access but cheaper to access and the volume is unlimited,” he adds. “So that is when we started expanding our rice.

It’s very sustainable because we take that water off and we return it back to the Arkansas River. It’s an endless process,” he explains “Its’ a whole biodynamic,” adds Robin.

Sustainability is both a farm and family value that extends beyond just water usage. When possible the Ralstons use a no-till method for planting, using a drill planter which allows planting the rice into the old seedbed from last year.

This often allows the seeds to get in the ground a little earlier, reduces the burning of unneeded fuel, and requires less 18

ABOUT the RIVER VALLEY ~ NOVEMBER 2019

fertilizer and less water because of all the leftover organic matter on the soil from last year’s crop. Like many sustainability practices in modern farming, these might seem like new ways of doing things, but they are actually inspired by older ways of farming that are becoming increasingly relevant in our times.

Having access to unlimited surface water and utilizing smart planting techniques isn’t the only thing that has allowed their vision to come to fruition.

For starters, there was the creation of grain bins which allowed them to avoid being at the mercy of the granary’s fluctuating prices. But the big shift came when the Ralston’s adult daughters all decided to pitch in. “We had been thinking about it for years, about adding a mill for value,” says Robin. “It wasn’t the right time. But all the kids decided they wanted to come back to the farm. Ashley

was teaching and decided she wanted to come back. Jennifer and Willie had been here and our son Matthew has known farming is something he always wanted to do. With everyone back home it made sense to make the jump.”

Eight family members are in charge of the bulk of the work. “I do audits, food safety and quality and paperwork.” explains Ashley. “And federal guidelines.

Sales, online sales. Building relationships is a lot of what we do with chefs and schools. Everybody eats,” she laughs. Her son Hadley works in the mill part time.

Jennifer is in charge of getting all of the products into the supermarkets. Her husband, Willie Bruehwiler, is in charge of quality control in the production.Their daughter-in law handles facebook outreach and the recipes “Someone in the family is doing every part of the business at this point,” explains Jennifer. “Some months we hit a wall, and have to push each other through.” “Or every other week,” Robin laughs.

Most farmers who grow rice choose to cultivate southern long grain rice, a regional favorite with wide appeal. But the Ralston’s wanted to expand the market, and spent a great deal of time researching what the market might need. “Most of jasmine rice in the United States is grown overseas,” explains Tim “We felt like it would help us fill a niche market.” That kind of thinking is what drew a huge company like Blue Apron to the Ralstons.”

While market research and smart planning has certainly played a role in their success, so has a fair share of happy accidents.

Continued on page 23...

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NOVEMBER 2019

~ ABOUT the RIVER VALLEY

19

COMMUNITY

Children’s Benefit Ball 2020

Junior Auxiliary of Russellville invites you to a Black Tie Gala, our annual Children’s Benefit Ball. The event is scheduled for February 29, 2020 at the L.V. Williamson Boys and Girls Club in Russellville.

Full of elegance and sophistication, the evening begins at 6 p.m. with hors d’oeuvres and a seated dinner to follow. Live music is sure to set the mood for a fantastic evening of fun. Our silent auction items and a live auction features amazing trips and packages to bid on.

With over 55 years of dedication to our community, we look forward to another year of serving as we live by our JA Motto: Care Today – Character Tomorrow. Our chapter’s passion is to meet the needs of children and families in our area. Countless hours of our chapter members’ lives are spent serving at our many projects held throughout the year. We are blessed with the opportunity to serve in our Senior Citizen Center, mentor and have lunch with the youth in our schools, and meet so many other needs relating to clothing, healthcare, and lack of school supplies.

This event brings community leaders and partners together to make memories, raise money, and create opportunities to enrich children’s lives in the Russellville area.

We hope you will join us this year as we raise funds to help children and families in

Children’s Benefit Ball Committee members pictured from left to right are Samantha Huggins, Rebecca Sanders, Jill Bennett, Bethany Swindell, Amanda Smith, Laura Wetzel, Amanda George, Leslie Black, Cara Knight, Suzanne Glover, Kristen Cothren, Brittany Villeneuve, Sabrina Billey, and Summer Rasmusson. Not Pictured are Melissa Storm, Christy Bartlett, Heather Shewmake, Amanda Brent, and Andrea Pitts.

our community. Tickets are $100 for an individual and $175 for a couple. For more information, please contact Andrea Pitts, public relations chair, jaofrussellvillepr@ gmail.com Junior Auxiliary would like to thank Formal Affairs for the dresses worn by members and Crystal Malloy Photography.

Furnish Hope: Helping foster kids transition into adulthood According to DHS reports, more than 1,000 kids have aged out of the foster-care system in Arkansas over the last five years.

One child heading into adulthood without a family is too much, but 1,000 is unfathomable. Statistics tell us that young adults who age out of foster care have a high rate of homelessness, incarceration, and suicide.

Over the past several years, Carissa O’Bryant has caught a small glimpse of the foster-care crisis in Arkansas. After

much prayer and seeking, she was led to do something for the older kids who wait to be adopted only to find that the day never comes.

Armed with a vision and a lot of prayer, Carissa set out to make a difference in the lives of this special population.

The vision for Furnish Hope began in April 2019 and, on June 21, the organization was officially incorporated and became a 501(c)(3) non-profit organization.

Relying on donations and good deals, Furnish Hope exists to provide gently used furniture to kids aging out in Arkansas. Referrals can come from any agency working with this population anywhere in Arkansas. Along with furnishings, each young person receives a Bible and a custom tract with encouraging words and scripture references. In just over three months, apartments for seven young people have been furnished.

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ABOUT the RIVER VALLEY ~ NOVEMBER 2019

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Save the Date 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.)

NOVEMBER

Picture from left to right: Hector Felix, Thrivent Financial Advisor, Willy Wijaya, President Advanced Solutions and Thrivent Member Network South Region Board Member, and representing the Augsburg Food Pantry/Zion Lutheran Church, Earl Schrock, Eunice Lamar, and Diane Ragsdale

There is much work to do regarding the foster-care crisis in Arkansas, and Furnish Hope is one many organizations reaching out to assist. If you are interested in hearing more or having a representative speak with your church or civic group, contact Carissa at 479-280-2098 or email Furnishhope@yahoo.com.

Zion Lutheran Church receives grant The Augsburg Food Pantry/Zion Lutheran Church received a donation of $10,000 from the Thrivent Member Network Regional Board Advised Grant Program. The grant is to be used toward the repayment of debt incurred in building the Zion Family Center, a combination food pantry warehouse, distribution center and a community center for the Augsburg community.

Willy Wijaya, owner of Advanced

Lexi Culwell & Garrett Crosby (2nd) Kassidy Simpson & Tanner Jones (2nd) Anna Maria Walker & Jeremy Greene (8th) Hunter Eshnaur & Rance Ellis (9th) Elizabeth Chronister & Lonnie Newton (16th) Dr. Meghan Kerin & Dr. Aaron Bratton (16th) Lizzy Tripp & Brandon Grice (23rd) Kassie Walker & Jace Powers (23rd) Sarah Arnold & Alex Madden (24th) Ashton Sitkowski & Josh Ferrell (29th) Sarah Beth Ham & Hunter McHam (30th)

Solutions, Inc. and a Thrivent Member Network South Regional Board member, presented the check along with Hector M. Felix, financial associate for Thrivent Financial. Earl Schrock, Eunice Lamar DECEMBER and Diane Ragsdale received the check on Hannah Bowden & Clay Singleton (7th) behalf of The Augsburg Food Pantry/Zion Maddie Robinson & Nathan Bacon (7th) Lutheran Church.

Dixie Worrell & Joshua Sayger (14th) The Augsburg Food Pantry is an exAllie Green & Ryan Scantling (21st) tension of the Zion Lutheran Church proJennifer Duffel & Bo Hamilton (27th) viding much-needed food for over 800 Anna Grace & Chris Cullum (31st) people in the River Valley area. Many of the pantry’s recipients are senior citJANUARY 2020 izens on limited incomes. “They often Anna Hughes & Tyler Calavitta (11th) have to choose between having their preMARCH 2020 scriptions filled or going to the grocery Brittany TeShay Sears & Malik Lamar Oliver (20th) store to purchase what scant food supAshley Tallent & Roger Ellington (28th) plies their meager incomes allow,” says Earl Schrock. “Many are people who are Tickets at First Security Bank, online at russellvillecenter.

April 2020 temporarily out of work and have famiSarah Langston & Hunter Jackson (17th) net to orfeed. call 968-6888 information. lies that they are trying Some are for more disabled and unable to work. >>

Friday, December 6th @ 7:00pm Saturday, 7th @ 7:00pm i Sunday, 8th @ 2:00pm Tickets at First Security Bank, online at russellvillecenter.net or call 968-6888 for information NOVEMBER 2019

~ ABOUT the RIVER VALLEY

21

We try to provide food to all who come” Schrock says. “With this grant, we will be able to pay our construction debt down to $3,500 and, we hope, be able to pay it off by the end of the year.”

Thrivent is a mission-driven, membership-owned insurance and financial services organization. A Fortune 500 organization, Thrivent is leading a nationwide movement of Christians to be wise with money and live generously. They offer a broad range of financial products and services including life insurance, annuities and mutual funds, plus tailored guidance from financial representatives nationwide. For more than a century they’ve helped their member-owners show God’s love to others by being good stewards of the gifts they’ve been given. To learn more visit www.thrivent.com.

12th Annual Mistletoe Market to be November 8-9 The Boys & Girls Clubs of the Arkansas River Valley is proud to announce the 12th Annual Mistletoe Market Shop for a Cause.

The event is set for Friday and Saturday November 8 and 9 at the L.V. Williamson Boys & Girls Club, 600 E. 16th St., Russellville. This holiday shopping event will offer an array of merchants’ gift items under one roof, with proceeds benefiting the Boys & Girls Club of the Arkansas River Valley.

“I am excited to announce the dates of Mistletoe Market this year, and anticipate our best shopping year ever. It’s such a fun opportunity to do holiday shopping all in

one place, while helping local youth at the Boys and Girls Club. We have such great support for this event every year from our community, shoppers, and vendors. I love seeing everyone come together around the holidays to shop for a great cause at the Boys and Girls Club,” said Megan Selman, executive director. “Over the last 11 years we have raised over $200,000 for the Boys & Girls Club,” stated Angela Bonds, Publicity Chair for the event. “Last year was our largest event. We hope everyone will join us to ‘shop for a cause’ again this year.”

Gift items and merchandise will include art, beauty products, clothing, fall and holiday items, home decor, baby items, jewelry, toys, items for men, food, and other gifts of all kinds. Admission is $5 for to a 2-day shopping pass for Friday and Saturday Nov. 8, 10 a.m. to 7 p.m. and Nov. 9, 10 a.m. to 4 p.m.

A special “preview party” will be held the evening of Thursday, November 7, from 5:308:30 pm. Tickets for this event are priced at $25 in advance and $30 at the door. The Preview Party includes lots of good food, special discounts and first chance for plenty of great shopping. Tickets for the Preview Party will be available at the Boys & Girls Club, First State Bank (Downtown & East Main locations) or from any committee member. A big attraction for those who get to have the first opportunity to shop is the popular ‘First State Bank Dash for Cash’ prize sponsored by First State Bank. A limited number of shoppers who spend a total of $125 from the Mistletoe Market merchants qualify for a $500 prize.

A raffle and silent auction are two other opportunities for shoppers to have a chance to get some great items. Supervised activities for kids, sponsored by Junior Auxiliary’s Crown Club, will be available on Saturday from 10 a.m.- 4 p.m. for shoppers.

Area teachers get free admission on Friday or Saturday with a valid teacher ID. Booth space is still available with special pricing until September 13th. For more information on being a vendor contact the Boys & Girls Club at 479-968-7819 or Angela Bonds at 479-886-2001. Also follow the Mistletoe Market Facebook page for updates at www.facebook.com/mistletoemarket or on Instagram at mistletoemarketrsvl.

Russellville Country Club Christmas Luncheon You are invited to the Russellville Country Club Christmas Luncheon on December 7. Mimosas will be served starting at 11:30 a. m. and lunch will be served at noon.

Price of lunch will be $30 per person.

There will be an Agnes and Dora style show by Melissa Cutler and Sweeden Florist will display Christmas Arrangements with the option to purchase. Vendors featuring jewelry, makeup, clothing and home décor will be set up with an opportunity to purchase.

Everyone is welcome to participate in the outstanding silent auction. This year our raffle item is a gift card to Big Cedar Lodge (a $400 dollar value).

Continued on page 38...

Daddy's Smackin Wings & Things

KCAB & KCJC

22

ABOUT the RIVER VALLEY ~ NOVEMBER 2019

...continued from page 19 “We had an interesting first harvest on our red and purple rice varieties,” explains Mom. “We gave it to a few chefs and they really liked the taste. So we decided to grow it and expand it and it’s actually our most popular variety,” she adds. It can now be found marketed under the name “Nature’s Blend.” “No one can replicate it,” she laughs.

The family makes it clear that faith is central to their story and ask that this is something that is shared with readers as a core part of their story. They remain in awe of all the successes they’ve had since they first started working toward becoming a farm to fork operation. “We just know that we’re here for a purpose and for good work,” says Ashley. “God has carried us and we see it unfolding and we see it changing us and giving us an opportunity to change others. It’s a mission,” she says. Jennifer points to the first national grant they wrote and received which allowed them to begin value-added production. “I had never written a grant before,” she says. And this one was facing national competition. Another challenge came with the British Retail Consortium certification, a third party audit that made their partnership with Blue Apron company possible. It’s the same kind of audit huge companies like Nestle must comply with, they explain. “We were told, don’t even think about getting an A.’ But we made a double A,” says Ashley, with surprise in her voice. Auditors were impressed and would often ask, “‘What engineer did you have?’”, says Ashley, as she points to her father and mother who

designed the grain bins. “It doesn’t make sense.” “There was a lot of prayer going on in here,” adds mother, Robin.

Working together as a family means that they share the workload. But it also means they share the risks. “Being the family farm we have so much at stake,” says Jennifer. We want everything that leaves the store to be perfect. Because we have liability for everything,” she says. “We’re just all invested,” adds Robin. Looking over at her parents Ashley adds, “They have all of our families on their shoulders.” Both Tim and Robin make it clear that they have such faith in their family and point to the ways in which everyone brings their strengths to the table. Jenifer went to school for interior design and brings her skills to the beautiful design of the buildings. Ashley’s history degree has helped her develop the strong webpage that markets their products. “As parents we think it’s awesome that our adult children, are so capable and so talented and such hard workers,” says Robin, smiling at her daughters.

“Tim and I, a lot of times, we have to meet with retailers and we just leave. And we know that this is all in good hands. They know what they’re doing. That’s a pretty awesome thing to know.”

When asked about their future plans the Ralstons say they hope to reach over 4,000 stores and continue to grow their partnerships with area schools. And they want to grow their amount of donations, a central part of their family’s vision. We would love to keep working with the Arkansas Food Bank,” says Ashley. We want to keep helping feed people who need it. It’s been a mission from the beginning. And so many people have helped us.”

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PARTY ROOM (Kitchenette) $15 per hour PARTY ROOM (Courtyard) $30 per hour

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~ ABOUT the RIVER VALLEY

23

Photos by LIZ CHRISMAN Story by JOHNNY CARROL SAIN

FOODIE’S GYRO FUSION (479) 219-5432 2405 E PARKWAY DR SUITE 2 RUSSELLVILLE

It’s Greek to us Just a few years ago, I didn’t even know how to pronounce “gyro.” Now I’m eating them. And loving them. And wondering why I waited so long to try one. That last part is easy to figure out — there wasn’t any place to get a gyro in the River Valley. Not that I was aware of, anyway.

But now we have Foodies Gyro Fusion, a restaurant that offers Greek cuisine and much of it with a decidedly American twist. Take the Olympus fries for example. It’s a big plate mounded to overflowing with seasoned fries and your choice of meat (we had chicken) covered in shredded cheddar cheese, diced tomatoes, lettuce, cucumber, sautéed onions 24

ABOUT the RIVER VALLEY ~ NOVEMBER 2019

and drizzled with tzatziki sauce.

For a more familiar option, you could order a burger, a thick patty of locally grown beef (Foodies takes pride in using all of the local ingredients that they can), topped a few different ways. There’s the American, the maybe even more “American” bacon cheeseburger, the mushroom Swiss, and, of course, a Greek version.

Or, you could go as Greek as you can and get a gyro. That’s our suggestion.

Your choice of lamb, falafel, beef, or chicken done up in a 10 different ways.

It’s all delicious. It’s all fresh. It’s all as local as possible. And correct pronunciation is not required. After all, it’s Greek to us here in the River Valley.

NOVEMBER 2019

~ ABOUT the RIVER VALLEY

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

We Give Thanks Story by LYDIA ZIMMERMAN, Food Editor Photos by LIZ CHRISMAN

I

was recently reading some Thanksgiving prayers and thought this one from the movie Seven Days In Utopia was so thought provoking, “For food in a world where many walk in hunger, faith in a world where many walk in fear, friends in a world where many walk alone. We give you thanks, Oh Lord. Amen.�

For those gathering with family around the table to give thanks this holiday, I have collected some wonderful side dish recipes to accompany your Turkey or Ham. As always, enjoy!

Green Beans Au Gratin

GREEN BEANS AU GRATIN ABOUT Magazine Featured Recipe ~ November 2019

2 T butter 3 T all-purpose flour 1 c milk 1/2 c liquid (drained from green beans) 1 c parmesan cheese, grated 1 T prepared mustard

26

1/4 tsp salt 1/4 tsp ground white pepper 2 c canned green beans, drained 1 c Italian bread crumbs 1/2 cup grated Parmesan cheese

ABOUT the RIVER VALLEY ~ NOVEMBER 2019

Preheat oven to 350 degrees.

Melt butter; add flour, blend well. Add milk; cook until thickened. Add liquid from beans; add cheese and mustard.

Stir until cheese has melted; add salt and pepper.

Butter a casserole dish. Place alternate layers of beans and sauce into the dish. Combine the Italian bread crumbs with the grated Parmesan cheese and spread evenly on top of green bean mixture.

Bake at 350 degrees for 1 hour until bubbly and golden.

Easy Butternut Squash Soufflé

EASY BUTTERNUT SQUASH SOUFFLÉ 2 (9oz) bags of Picsweet Steamable butternut squash 3 T granulated sugar pinch of salt 1 egg 4 oz cream cheese, softened 1/4 c milk 1/2 tsp vanilla Topping: 1/2 c brown sugar 1/3 c flour 1/2 stick butter 1/2 c pecans 1/2 c flaked coconut 1 tsp ground cinnamon Steam squash according to package directions. Remove from microwave and pour into a large bowl. Mash with a potato masher.

Mix squash, 3 T granulated sugar, 1 egg, 4 oz cream cheese, pinch salt, 1/4 c milk, and 1/2 tsp vanilla.

Spray bottom of baking pan with cooking spray and pour in the above mixture.

Mix 1/2 c brown sugar, 1/3 c flour, 1/2 stick soft butter, 1/2 c coconut, 1/2 c pecans, and ground cinnamon. Pour evenly on top of the above mixture in baking dish.

Bake for 35 minutes at 350.

RICH AND CHEESY POTATOES 6 medium potatoes 4 T butter 4 T flour 1/2 tsp salt 1/4 tsp white ground pepper 1 c evaporated milk 1 c whole milk 1 1/2 c sharp cheddar cheese (divided) 6 T bread crumbs 6 tsp butter 1/2 tsp Paprika Peel and cook potatoes until tender. Dice potatoes and place in a buttered medium casserole dish.

Heat oven to 400 degrees.

In a medium saucepan, melt butter. Remove from heat; stir in flour, salt and pepper until smooth. Gradually stir in evaporated milk and whole milk until mixture is smooth. Return to medium-high heat and cook just to boiling, stirring constantly, until mixture is thick and smooth.

Reduce heat to low. Add 1 1/4 c of cheese, stirring until cheese is melted. Pour sauce over the potatoes in the casserole dish.

Mix bread crumbs with the remaining 1/4 c cheese and spoon over the casserole. Dot surface with the 6 tsp of butter and sprinkle with paprika. Bake for 25 minutes, or until top is browned and such is bubbling.

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~ ABOUT the RIVER VALLEY

27

PEAR SAUSAGE STUFFING 1/2 lb ground pork sausage 3/4 c chopped celery 1/3 c chopped onion 1/2 c butter 4 c bread cubes 1 c diced pears 1/2 tsp thyme, crushed 1/3 c chicken broth Preheat oven to 350 degrees.

Brown sausage and drain. Remove from skillet. Saute celery and onion in butter for 6 minutes. Stir in sausage, bread, pears and thyme.

Add broth, mix well. Place in a greased baking dish and bake covered at 350 degrees for 30 minutes.

THANKSGIVING APRICOT RING 1 (15-16 oz) can apricot halves 2 (6 oz) packages lemon jello 4 T lemon juice 4 T orange juice 3/4 block of cream cheese 1 c chopped pecans (optional) Drain apricots, reserving the juice. put through a sieve. Add enough water to juice to make 2 cups of liquid. Pour liquid into a saucepan and bring to a boil. Stir in gelatin until dissolved completely. Combine lemon and orange juice; add sufficient water to equal 1 cup. Stir in liquids and apricots into gelatin and chill until slightly thickened.

Dice and soften cream cheese; add with nuts to dish. Chill in large mold and use as a centerpiece with colorful fresh fruits buried in greens.

GREEN BEANS WITH CRANBERRIES, BACON AND GOAT CHEESE 2 lbs green beans, washed and trimmed 6 slices bacon 1 c fresh cranberries 4 oz goat cheese, crumbled salt & pepper to taste In a large skillet over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan and set aside but leave the grease in the pan.

Add the green beans to the pan with the bacon grease. Sauté for 3-5 minutes, tossing occasionally until the green beans start to “char”. At this point, cover the skillet with a lid and let steam for another 5-7 minutes.

Remove the lid, add the cranberries and sauté for another 2 minutes until the cranberries are warmed through and starting to burst. Season with salt and pepper to taste.

Plate the green beans with the cranberries, crumble the goat cheese and bacon on top and serve warm.

Recipe courtesy of runningtothekitchen.com SWEET POTATO NACHOS 6 sweet potatoes washed, sliced 1/8-1/4”thick 6 T coconut oil melted* 1 1/2 tsp black pepper 1 1/2 tsp salt 3 tsp garlic powder 3 tsp cumin 1 1/2 tsp chili powder 1 medium jalapeno seeded 2 avocados diced 1/4 c small red onion diced 3 roma tomatoes diced

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Serving the River Valley since 1971.

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ABOUT the RIVER VALLEY ~ NOVEMBER 2019

1/2 bunch cilantro chopped 2 (14.5 oz) cans black beans drained and rinsed 1/2 c shredded cheddar cheese (optional) Preheat oven to 450 degrees. Place sliced sweet potatoes in a large bowl. Pour coconut oil over potatoes and stir to coat.

Combine black pepper, salt, garlic powder, chili powder, and cumin, in a small bowl. Sprinkle seasonings over sweet potatoes and stir to coat evenly.

Place seasoned sweet potatoes in a cast iron skillet or a sheet pan. Bake in oven for 15-20 minutes.

Immediately sprinkle on cheese. Add remaining toppings.

Serve immediately.

Recipe courtesy of wholefoodnanny.com SPIRALIZED APPLE CRANBERRY SALAD 1 red apple 1 granny smith apple 1/2 c citrus poppy seed dressing 1/4 c dried cranberries 1/4 c golden raisins 1/4 c crumbled goat cheese 1/3 c pecans chopped & optionally toasted Spiralize the apples and toss them with the dressing, and remaining ingredients. (If you don’t have a spiralizer, simply cut the apples into matchsticks.)

Serve immediately or refrigerate for up to 1 hour.

NOTE: If you want to use store-bought poppy seed dressing, make a mixture of 2 parts poppy seed dressing to 1 part lemon or lime juice.

Recipe courtesy of thecreativebite.com

CRANBERRY CASHEW SALAD 1/2 c white wine vinegar 1/4 c mango chutney 1 ½ – 2 tsp sugar 2/3 c vegetable, safflower or olive oil 1 tsp salt 1 tsp curry powder 1/4 tsp bottled hot pepper sauce 6 c fresh baby spinach leaves or mesclun 1 large unpeeled Granny Smith or Red Delicious apple, cored, halved lengthwise and thinly sliced 3/4 c roasted cashews 1/3 c dried cranberries, golden raisins or dried tart cherries

dressing in the refrigerator up to 1 week.

Bring to room temperature before using.

Makes 6 servings.

Recipe courtesy of midwestliving.com

In a screw-top jar, combine oil, vinegar, chutney, sugar, salt, curry powder and hot pepper sauce. Cover and shake well. If you like, chill until serving time. Before using, bring to room temperature.

In a large salad bowl, combine spinach, apple, cashews and cranberries. Shake or whisk vinaigrette and pour desired amount over spinach mixture. Toss lightly to coat.

Serve immediately. Store any remaining

Heat oven to 375°F. Spray 13x9-in (3qt) glass baking dish with cooking spray.

Peel, halve lengthwise and seed squash; cut into 1/2-in-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

In 2-qt saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with

PARMESAN-BUTTERNUT SQUASH GRATIN 2 1/2 lb butternut squash 1/4 c butter or margarine 2 large cloves garlic, finely chopped 1/4 c Progresso™ panko bread crumbs 1/3 c grated Parmesan cheese 1/4 tsp salt 1/8 tsp pepper 1/4 c chopped fresh parsley

garlic flavor. Do not let butter brown.

In small bowl, mix bread crumbs, cheese and 1 T of the butter-garlic mixture.

Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned.

Before serving, sprinkle parsley over top.

Recipes courtesy of bettycrocker.com POTATO MUSHROOM CASSEROLE 4 medium potatoes, peeled and sliced thin 1/2 c chopped bell pepper 1/2 c chopped onion 1/2 c shredded cheddar cheese salt and pepper to taste 1 can cream of mushroom soup Preheat oven to 325 degrees. Lightly grease a 9x9 glass baking dish.

Layer the first 4 ingredients in the baking dish. over with soup, salt and pepper and cover dish with foil. Bake at 325 for an hour.

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NOVEMBER 2019

~ ABOUT the RIVER VALLEY

29

COMMUNITY COMMERCE

Central Arkansas Surgical Center Story by HANNAH BUTLER

IT DOESN’T TAKE A ROCKET SCIENTIST to figure out that Baker says he’s proud of the family atmosphere and services Central Arkansas Surgical Center specializes in surgery. It does CASC provides. He’s worked at CASC for three years and enjoys take a closer look to figure out what CASC is all about. spending time with his coworkers.

CASC offers streamlined medical service with an emphasis on “We’re a small, tight-knit group,” Baker says. “This is like a care and treatment of patients. family. Even in my role as an administrator, typically, you wouldn’t Zakary Baker, CASC administrator, says the mission is for see someone in that role go out and work with the staff and take CASC to be the first choice in the River Valley for anyone needing care of patients and that’s the opportunity I have with the center.” an outpatient procedure.

Patients can expect one to two hours as the “We have the latest technology, a great normal duration from pre-op to recovery at Central Arkansas Surgical Center set of specialists,” Baker says. We have an CASC depending on the procedure.

(479) 967-1117 educated personnel and pool of providers, “Typically, they are in pre-op within 30 151 East Aspen Lane and RNs who have experience with this to 40 minutes,” says Baker. “Depending on Russellville, AR 72802 type of thing.” the surgery, it can take anywhere from 15

Thanks

Giving for all of lifes gifts. www.youramcare.com 30

ABOUT the RIVER VALLEY ~ NOVEMBER 2019

AMCARE exists to assist you or your loved ones in your home with activities of daily living.

We’re here to help you remain as independent as possible in the place you call home!

Call AMCARE at (479) 880-1112 for a FREE Assessment

minutes to an hour and 20 or an hour and a half. Usually, they spend 15 to 30 minutes in recovery is a typical visit.”

CASC employs eight physicians, each focusing on a different specialty including: orthopedic surgery, podiatry, foot and ankle surgery, otolaryngology, ophthalmology, gastroenterology and pain management.

Commonly performed surgeries are hand surgery; ophthalmology; cataract; YAG Laser; orthopedics; carpal tunnel; knee arthroscopy; rotator cuff repair; shoulder arthroscopy; trigger finger release; otolaryngology (ENT); adenoidectomy; tonsillectomy; tympanostomy; pain management; cervical epidural steroid injection; lumbar epidural steroid injection; SI joint injections; pediatric surgery; podiatry; bunionectomy; hammertoe repair.

“This is more patient centered,” Baker says. “From the time you walk in, to the time you leave. We’re not trying to herd people in here like cattle. While we want to be efficient, we also want to make sure each patient gets the attention they need and that they have a great experience while they’re here.”

Baker’s family uses CASC for surgeries “My own mother and father have come here for procedures at this center,” says Baker. I’m just really proud of the work we do here and the services we can offer the community.”

CASC is open from 8 a.m. to 4 p.m.

Monday through Friday and closed Saturday and Sunday. It is located at 151 East Aspen Lane, SH No 830 and can be contacted by calling the office number at 479-967-1117.

Wolf Works Wellness

This Christmas, give a gift you know they’ll love!

Call Today for a Gift Card @ 479-385-2755 Cards can be mailed or delivered to you, or picked up at 1305 East Main Street BUY ONE AT FULL PRICE, GET ONE OF EQUAL OR LESSER VALUE AT HALF PRICE!

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3521 West Main Street Russellville • 479-967-3744

NOVEMBER 2019

~ ABOUT the RIVER VALLEY

31

Finding new treasure Story & Photo by JILL MCSHEEHY

MY GLOVED HAND SCRATCHED THE SOIL in a zig-zag pattern. Sweat dripped, irrigating the treasure I sought. My back strained from working in a hunched position for so long, but finally, my fingers caught on something.

Scraping the soil around my discovery, I increased my pace like an archaeologist unearthing a piece of history. A scarlet-orange peak emerged from the soil, and I attempted to loosen it from its place. It didn’t budge. Grabbing a trowel, I plunged it into the nearby ground and pried the soil loose. Finally, it emerged -- a massive, beautifully formed sweet potato.

I admired my treasure like a new mom examines her baby after it emerges from the womb. I suppose the comparison holds true, as I had cared for some of these plants for better than nine months.

Long-time gardeners never lose the excitement of the harvest. But, I daresay, we lose the wonder of growing and harvesting a particular crop for the first time. Though 2019 marked my seventh garden, it was my first time to grow sweet potatoes.

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ABOUT the RIVER VALLEY ~ NOVEMBER 2019

As I’ve done with every new gardening endeavor, I spent last winter researching how to grow sweet potatoes. In January I purchased two organic sweet potatoes from the grocery store. I plunged them into wide-mouth pint jars half-full of water; toothpicks inserted at three points suspended the tubers in the solution.

Weeks passed as the jars sat atop a ledge in my southwest-facing bathroom window.

My husband asked me what kind of science experiment I had going on. But finally, a small stem and cluster of roots emerged.

Then two, and three, and eventually my two jars looked like twin chia-pets.

I sliced the sweet potato “slips” off the mother potato and transplanted them into moist potting soil in my grow room, where they would await transplant in the garden.

And because I never seem to do anything in my garden on a small scale, I purchased more sweet potato slips and in total planted two 28-foot rows.

And then I waited. I watched the sweet baby plants sprawl over the next few months. In August I erected a temporary fence to keep the vines from taking over my garden. Beautiful white and purple flowers popped out to feed the bees searching for nectar. Anticipation built with every passing week.

Finally, the time had come to harvest.

I soon learned that digging sweet potatoes is not the same as digging white potatoes. Whereas white potatoes grow right around the plant, sweet potatoes can grow several feet from the mother plant.

I’m pretty sure, even after harvesting 95 pounds, there are still many more left in the garden that I missed.

Ninety-five pounds. Not bad for my first season. But admiring the two plastic bins full of red tubers, I realized that if the potatoes last for a year in storage, our family will still need to eat about two pounds of sweet potatoes per week. Thank goodness for Pinterest, where there’s no end to sweet potato recipes!

Here’s what I learned in my rookie year of growing sweet potatoes: try new things.

Every endeavor may not turn out as well as my sweet potatoes, but there’s a joy in learning something new and trying something unexplored.

And while most of us will enjoy sweet potatoes this month as a side on our Thanksgiving dinner plate, every vegetable offers more possibilities than our traditional ways of serving them. Sometimes it takes a bumper crop to discover it. When we try new things and grow our own food, a good harvest necessitates opening our minds to new ways of enjoying the bounty… Like sweet potato nachos. I don’t know how I ever lived without them.

1st Friday Dec. 6th, 6-9pm Art, Live Music, Refreshments and more!

For more info call (479) 967-1437

HAPPY THANKSGIVING!

2320 West Main, Rsvl (479) 968-6464 Monday-Saturday 9:30-6:00

BOOTH SPACE AVAILABLE

317 W. B STREET RUSSELLVILLE, AR

The Scarlet Locke Hair Lounge has space available for an experienced and fun sylist with clientele. Booth space is $85.00 per week.

We are in the heart of downtown Russellville and the only salon with a full beverage bar.

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119 E Main St, Russellville Russellville • (479) 968-7772 NOVEMBER 2019

~ ABOUT the RIVER VALLEY

33

Story & Photo by JOHNNY CARROL SAIN

A JOURNAL of our RURAL & NATURAL HERITAGE

Blood Brother HE MATERIALIZES OUT OF RIVER-BOTTOM TANGLES, silent as the morning mist that hangs thick in the cottonwood and hackberry limbs. The young buck isn’t cruising for girls; it’s still a week or more away from pre-rut festivities. Most likely, he’s ambled over from a nearby plum thicket sniffing for the burgundy-colored honey locust pods that litter the forest floor. I was counting on deer with a sweet tooth when I hung this stand back in late September.

I’m going to kill him if I can.

My left leg shakes uncontrollably. Even after three decades of bowhunting, “buck fever” strikes every time I decide to shoot.

The buck was already at 30 steps when I spotted him, and it looks like his ambling gait will bring him directly under me as I frantically but quietly hook the release onto the bowstring.

I stopped judging deer based on inches of antler or age a while back, even addressing any questions about whether I’d tagged a “good” deer with the reply that there was no such thing as a bad deer. Years ago, I’d wandered down the big-bucks-only path for a season or two, holding out for mature, record-book class bucks. I even got lucky and killed a couple. But there was a hollowness I couldn’t shake, a lost connection with motives that led me to the woods in the first place. It wasn’t for me.

My relationship with whitetails is now something closer to what they share with the coyotes. I’m a whitetail predator — period — and I need about 160 pounds of meat to feed us through the year. Arkansas allows four does and two bucks per year, but four does will cover it. And, just like the coyotes, I catch as catch can with no baiting, no attraction scents, and no cameras to aid. It depends on how much time I’ll have 34

ABOUT the RIVER VALLEY ~ NOVEMBER 2019

to hunt for the season, but usually the first three adult deer within 25 yards warrant a shot. I take what’s offered, trying to hold on to one buck tag through November to extend my season. But when November is gone, it’s first-come-first-served to cap off the freezer. Bucks, even young ones, are on average heavier than does so a tagged buck is simply bonus meat. And, as the old saying goes, you can’t eat the horns.

He’s right under me now. I could spit on him. Practiced shoulder and back muscles engage as if on autopilot; the string comes back slow and the bow is a crescent, almost vibrating with the combination of stored energy and my overloaded nervous system.

I whisper a prayer of need, of want, of gratitude. The buck pauses broadside, nibbling on a honey locust pod only five yards from the base of the tree I perch in.

The green fiber optic sight pin settles and stills. The bow thumps softly. The arrow takes him just below his spine and exits the off-side low, just under his elbow.

Even in the gloom, I see bright blood spray the leaves as he bolts. I watch for him to falter, but he runs full tilt until his snowy tail disappears in a thicket. I listen

intently for his fall but hear only woodpeckers and a barking squirrel.

I exhale.

The trail is difficult to unravel, not at all what I expected with the copious crimson below my treestand. A splash on leaves here, a blaze on a sapling there and then yards of nothing. I worry. Was the shot as good as I thought? I check the arrow again. No smell of gut or stomach contents. No darker blood indicative of a liver hit and requiring a longer wait. The blood is clean-scented and dazzling, even garish, in its brilliance against the graphite shaft and white fletching. With such a steep-angled shot, blood should have pumped from his arteries in gushes and left puddles. Or so I think.

My concern grows as the drops peter out to tiny specks. I’m on hands and knees, testing any red on the vegetation with a smear of spit. And while I’m there — in the dirt with my eyes, nose and mouth — a few muttered prayers to the gods of the hunt spill out as well. It can’t hurt.

But it doesn’t help.

Panic builds, and I fight the urge to rush forward to where I think he is. Experience

whispers to wait. I’ve been on more than 100 blood trails. Patience is key in these moments. I know this. Slow and methodical tracking is my best bet. Still, the need to end the uncertainty is nearly overpowering.

Then, as the trail enters a section of native prairie, it’s clear the dam has burst.

Blood coats the grass as if poured from a bucket. From 40 yards away, with sunbeams finally burning through the shroud of fog, his white belly shines amid the fading greens and autumn browns. He died less than ten seconds after the shot and fell beside a plum thicket, a familiar sanctuary since his days as a spotted fawn.

I kneel by his side, my face warm, my hands ice, condensation beading on my beard.

Relief, sorrow, elation, reverence, empathy all swell within my heart, and all are anchored by an intense and primal satisfaction. The emotions radiate through my bones in tremors. “Thank you… thank you…” I whisper to the deer, to nothing, to everything. I sit in stillness with him for a while as snow geese laugh overhead and bald eagles patrol the nearby river. Ribbons of vapor escape from his exit wound, twisting and curling through chilled air.

I pull my knife and a whetstone from my pack, give the blade a few gritty passes on stone and a few strops on my camouflage overalls. I position the deer on his back, holding his hind legs apart with my own, the sweet musky scent of his dark tarsal glands wafts into my nostrils. I can taste his wildness in my throat.

The steel slices through his hide and muscle with ease, then I carefully slit

the film of peritoneum, poking a finger through and guiding the knife (blade up) down to his genitals. Steam rushes upward like his spirit leaving as his stomach protrudes. I reach inside. His heat stings my frigid fingers as I feel for the connecting tissue near his spine, slowly, carefully cutting and pulling until his entrails lay warm on the dew-covered grass. Now I’ll go through his diaphragm and into his chest cavity where I can solve the mystery of just how he went so far and left so little blood with what I thought such a perfect shot.

With the first nick, blood floods into the abdomen, swirling around the knife handle, coating my hands with a liquid heft.

His chest cavity is full of blood. The low exit wound had somehow been plugged until he reached the prairie. That’s why the trail was so scant.

I work by feel, shapes and textures guide my fingers as my hands and the blade move past his lungs, past his heart to where neck joins torso. I slice through his trachea and pull the soft pulmonary mass and his firm heart into strengthening sunlight. One lung is purple jelly, the other pink and spongy.

There’s a clean gash on his heart near the ventricles. The buck had died in seconds but had covered more than 200 yards with that one pierced lung and a carved heart.

Such an incredible, indomitable spirit.

Such an incredible, untamable beast. I notice my own heart beating, calmer now after the adrenaline dump he’d triggered when I first saw him. It’s an ancient physiological reminder of the predator/prey relationship we’ve shared with the deer family for eons and one resurrected with every

deer I’ve ever killed.

The bond between the deer who feed my family and me is infinitely deeper, stronger, more intimate than I could ever share with any other species. I want the deer for my body’s sustenance. But I hunt the deer for my soul’s sustenance, those precious moments when I enter their world.

Here at the blood trail’s end, as I stand red to the elbows with the iron taste of droplets on my tongue, I think about what exactly I’m hunting for metaphysically.

Surely there’s more to this than instinct and Pleistocene memories. I ponder the old saying, I’m not sure who first said it, that the hunter is actually hunting himself.

I get that, but I think I’m hunting for an aspiration. I’m hunting for what we once were, sure. But mostly I’m hunting for what I want to be.

I’ve showered, and I’ve washed my hands several times today, but as I ready the skillet I can still smell the buck on my fingers. His scent mingles with my own and reminds me of the morning fog and the way his antlers fairly glowed in the misty forest. The olive oil sizzles as I gently lay a strip of his sturdy heart into the cast iron.

It’s ready in minutes and I eat while it’s still piping hot. Tender yet firm, it tastes like the river bottoms, like the wild I want to know. I eat my brother’s heart longing, hoping, praying for more of his essence in my own existence.

Later, I pour whiskey into a Mason jar.

In the silver November moonlight I drink to his life and my life, his death and my certain mortality. I drink to the circle we both reside within.

NOVEMBER 2019

~ ABOUT the RIVER VALLEY

35

COMMUNITY LEADERS

...

Daniel

CONNERLY AGE: 37 OCCUPATION: I am the Food Services

Director for the Russellville School District.

HOMETOWN: Bred and born in Russellville, I have spent 27 years here in the River Valley, with a 10 year hiatus traveling the world.

FAMILY: My wife Sarah is my gift from God. She is the guidance counselor at Oakland Heights elementary. I have 3 hell on wheels boys ages 7 (twins) and 4.

1

What is your favorite book and why?

“Where the Red Fern Grows.” I remember so well how I came to read this book, I was grounded to my room when I was about 13 years old and decided to read it. I just truly love the story. I really connected with it due to my love of dogs and growing up country.

2 3

Dog or cat?

Dogs. Cats are for girls.

What's the best thing about living in the River Valley?

There are far fewer people that can say I live on a lake or close enough as we all do. I think having the ability to drive less than 10 minutes to get to a lake, river, hiking trail or the national forest is a huge deal.

4

Photo by LIZ CHRISMAN 36

ABOUT the RIVER VALLEY ~ NOVEMBER 2019

What’s something no one would ever guess about you?

I have been in two feature films and starred in a couple of student productions.

5

What is your favorite music genre and artist?

8

Where is the one location in the River Valley you would tell a firsttime visitor that they must go?

My favorite genre is probably country, but I truly can listen to and enjoy a lot of other variety. My favorite artists are Garth Brooks and Will Smith equally. My first introduction to country was “Roping the Wind” and “No Fences” on cassette.

Because of my admiration for Will Smith and his against the grain persona, I was drawn to his music and have memorized every word to two of his albums.

TACOS! TACOS! TACOS! Because it’s an edible plate and you can put anything you want on it.

6

10

What do you nerd out on?

Reality treasure hunting shows like “Curse of Oak Island,” “Civil War Gold,” “The Billion Dollar Wreck,” etc.

7

If you could change one thing about the River Valley, what would it be?

I would dig a tunnel or build a bridge at every train crossing so I didn’t have to sit and wait on any more trains.

Right now I am telling everyone to go to Ridgewood Brothers Barbecue.

9

Pizza, tacos, cheeseburger, or fried chicken?

Dress like a superhero for this halloween.

Beekeepers: saving the world one hive at a time!

What is your favorite quote?

Could be from an inspirational person or an original.

“Elephants don’t bite.” I use this a lot to explain to people that it’s all about the details, and I compare details to mosquitoes — they do bite. The bigger things, you can obviously see. Pay attention to the details because they can make or break you most of the time.

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479-968-4044

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What’s there to do about the river valley?

EXPLORE TRAILS.

www.lizchrisman.com

*In 2017, Clarksville made huge strides with their paved trails & greenway system.

NOVEMBER 2019

~ ABOUT the RIVER VALLEY

37

...continued from page 22 Tickets will be sold at the door. Tickets will sell for $5 each or 3 for $10. We look forward to seeing you there.

For more information, please call Whitney at 479-968-1139.

Bobbitt to Recommend Willenberg for UACCM Chancellor University of Arkansas System President Dr. Donald R. Bobbitt today announced he is recommending Lisa Willenberg as the next chancellor at the University of Arkansas Community College at Morrilton (UACCM), effective Nov. 1, 2019.

Willenberg currently serves as vice chancellor for finance and operations at UACCM. “After a thorough process of interviews and many conversations with people on campus and in the community, Lisa’s institutional knowledge and the respect she has earned from key individuals internal and external to the institution really set her apart,” Bobbitt said. “She is well-positioned to step in and continue to motivate our students, faculty and staff to keep UACCM on its upward trajectory.”

Bobbitt’s recommendation is subject to final approval at a later date by the Board of Trustees of the University of Arkansas.

A skilled administrator and longtime active member of the community in Conway County, Willenberg’s current role as vice chancellor for finance and operations at UACCM includes managing the college’s finances, human resources, information technology and physical plant.

Under her leadership, the college has increased its fiscal reserves, reacted to recent changes to the legislative productivi-

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(479) 219-5128 • 200 North Arkansas Facebook.com/ABeautifulMess200 38

ABOUT the RIVER VALLEY ~ NOVEMBER 2019

ty funding model, improved the college’s financial scoring that is critical to maintaining high accreditation standards, and secured bonds to construct innovative campus facilities. She has also collaborated to find funding pathways for concurrent students and helped establish new workforce training programs.

Willenberg has served at UACCM for 27 years, starting as a general accountant and later becoming a vice chancellor in 2011. She also has experience as an adjunct instructor of accounting at UACCM. She earned her Masters of Education at the University of Arkansas, Fayetteville and a Bachelor of Business Administration from the University of Central Arkansas. She also graduated from the College Business Management Institute at the University of Kentucky in Lexington.

As the highest-ranking administrator at the college, the chancellor oversees all activities and sets the direction for the institution. The position promotes academic excellence, forges partnerships with members of the public and private sectors and champions the college’s reputation. The college’s fourth leader since its establishment in 1963, Willenberg will be the first woman to hold the position.

“I would like to thank President Bobbitt, the search committee and the campus community for the support and for believing in me and to entrust me with this honor,” Willenberg said. “Continuing to build campus and community relationships as well as trust will be my priority as I will work collaboratively and cooperatively to expand educational opportunities for everyone.

I am deeply honored to serve as the next chancellor at UACCM. The chancellor search committee was chaired by Mary Clark, director of marketing and public relations at UACCM, and included a group made up of UACCM faculty and staff, a member of the UA System Board of Trustees, members of the UACCM Board of Visitors, as well as representatives from the community.

“I want to thank the search committee for its hard work and dedication in this endeavor,” Clark said. “There was truly an overwhelming amount of quality candidates, and the process helped solidify the passion this community and this campus share in seeing UACCM succeed well into

RUSSELLVILLE ANIMAL SHELTER

Featured Friends

Pepper & Pumpkin Pepper (left) is a two-year-old female who has not been spayed. She is timid when she meets someone new, but has a soft, gentle, and sweet personality. Pepper likes to hide in her cat bed.

Pumpkin (right) is a four-year-old female.

She has a beautiful spotted coat with many colors and bright green eyes. Pumpkin isn’t shy at all and is very friendly.

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

Photos by MADISON REVES

the future. I appreciate the professionalism, integrity and thoughtful consideration the committee demonstrated from the start. We look forward to welcoming Lisa Willenberg into this new role with enthusiasm and anticipation of great things to come.”

Bobbitt also commended the work of the search committee.

“The group of finalists presented to me from the search committee was truly remarkable and a testament not only to the hard work of the committee, but to the solid reputation UACCM has built as an institution,” he said.

Former UACCM Chancellor Dr. Larry Davis announced his retirement in November 2018, after serving for nine years at the college. Diana Arn, vice chancellor of academic services at UACCM, has served as interim chancellor while the search was underway.

“I wanted to extend my sincere appreciation to Diana Arn for serving so capably as our interim chancellor,” Bobbitt said.

For more information contact Nate Hinkel, director of communications, at (501) 707-8050 or nhinkel@uasys.edu.

NOVEMBER 2019

~ ABOUT the RIVER VALLEY

39