SHEEPY HOLLOW FARMS
November 2020 • aboutrvmag.com
Reflecting the Character of the Arkansas River Valley
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November 2020 TABLE OF CONTENTS
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Sheep Hollow Farms Swaying trees frame the rolling, grassy pastures as Kim Van Scoy, David Cooper, and I perch ourselves on their beautifully kept deck. Eager autumn leaves poke through the season’s dying green in patches of copper and gold. Fresh cut hay resting on the ground gives the grass a soft shimmer.
Trips down memory lane Instinctive There’s gratification in harvesting a big game animal but more if you can harvest it with a weapon of your own design. Rick Snell has been shooting a recurve bow most of his life, but not too long ago he began making them himself.
How to talk politics with the “other” side
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Pizza for grownups As a Gen Xer, pizza was the food of choice for me and all of my contemporaries. I don’t recall much debate about “good” pizza vs “bad” pizza. But here in the middle-age years, our tastebuds are more sophisticated. A generation who scarfed cartons of Totino’s washed down with Mountain Dew and followed with a Twinkie has finally realized that there are standards for good pizza.
Garden of gratitude 10 Things ABOUT: Rashad Woods
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ABOUT THIS MONTH’S COVER While the sheep graze in the nearby field, Kim Van Scoy coaxes one of Sheepy Hollow Farm’s Jersey cattle into the perfect cover photo. One of the farm’s watch dogs watches on jealously. The experience of spending a morning on the Van Scoy’s farm was nothing short of the perfect “Old McDonald” experience.
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EDITOR’S LETTER
The simple and ordinary Finding gratitude in our hearts might be a bit more challenging this Thanksgiving than in years past. It is for me, anyway. And I bristle at the tired old cliche response of “count your blessings” whenever I confess to a bout with the blues. Honestly, I don’t want to hear that phrase when I’m of the mood to wallow in negativity. Those words can even come across as callous and dismissive of the very real negatives of life experienced. In light of so much sickness and death, political turmoil and economic uncertainty, it is completely understandable that we’d all be wracked with worry, grief, and even anger to the point that there is no room in our hearts for gratitude. We are, of course, only human. But while it might be the last thing I’ve wanted to hear, those are precisely the words that I needed to hear. So despite my grumbles, I made a short list of blessings — just from last week — and discovered, embarrassingly, that I live in a world of riches. I’m thankful for the ephemeral beauty of an autumn dawn in the woodlands, leaves ablaze in early rays as the purples of night recede to the west. I’m thankful for the sweet smells of sycamore and willow blended with the earthy, almost musky scent of fallen acorns on the forest floor. I’m thankful for the patter of raindrops
on a porch roof accompanying a quiet conversation with my wife and the soul-warming blaze of a wood fire seasoned with the spicy scent of aged hickory. I’m thankful for the cool breeze billowing gently through my window as I’m tucked under a cozy quilt. I’m thankful for two daughters who have grown into outstanding humans despite my many failures as a parent. And I’m thankful that they are now more than daughters to me and are, in fact, best friends. I’m thankful for the light of one granddaughter’s smile, outshining even an afternoon sun, the soft, thoughtful words of her little sister, and infant giggles from her baby brother. I’m thankful for a dog who always seems to know when I need his support the most and always, unfailingly is there for me. Even during the most trying of times when it seems that all is doom and gloom, glimmers of the good can be found with just a little searching. Quite often, our blessings are cloaked in what we think of as the simple and ordinary. But the simple and ordinary is without doubt what I am most thankful for.
Reflecting the Character of the Arkansas River Valley since 2006 A Publication of One14 Productions, Inc Vol. XV, Issue 10 – November 2020
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. 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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COMMUNITY CALENDAR OF EVENTS
November 2020
Find up-to-date information and future events @
www.aboutrvmag.com/events
ABOUT the River Valley magazine encourages its readers to enjoy activities within the region but to engage with our community responsibly during the COVID-19 pandemic. Please wear a mask, practice social distancing, and wash your hands. * Please confirm directly with the promoter to ensure event details have not changed.
6th-7th
— Mistletoe Market to support the River Valley Boys and Girls Club. More than 50 vendors under one roof complete with a Kidz Korner. Kids can enjoy arts and crafts while you shop for a cause Tickets are $5 at the door. Admission is free for local teachers with school ID. For more information, visit the Mistletoe Market 2020 Facebook page.
27th
— Green Friday at Lake Dardanelle State Park. Avoid the hustle and bustle of Black Friday, go green at Lake Dardanelle State Park. Spend this holiday season connecting with your family and friends in the great outdoors. Contact the park for a detailed schedule of programs and activities. For more information call 967-5516.
Dec. 4th — Russellville Downtown Holiday Glow from 6 – 8 p.m. *Please observe health and safety guidelines*. Depot Park 6 p.m.: Christmas tree lighting and
Battle of the Bulb winners announced. Afterward, enjoy shopping, a living nativity, cocoa sip & stroll, music, food, and more. See Santa at the depot and drop off your letter (don’t forget your address so his elves can reply). 7:45 p.m.: Holiday Glow Fireworks Finale. Presenting sponsor - Roy’s Heating. Gold sponsors: Legends, Moore & Co/Will Wetzel, Burris. Silver Sponsors: Centennial Bank, Kozii, Beason Roofing, Brangus Steakhouse.
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*Unless otherwise indicated, all area codes are 479. To have your event included in the ABOUT Calendar of Events, email: editor@aboutrvmag.com or fax to (479) 219-5031. Deadline is the 10th of the month preceding publication.
Dec. 12th
— Downtown Santa Express 6 – 7 p.m. at The Depot in downtown Reynolds Performance Hall on the campus Russellville. Come see Santa and his helpof the University of Central Arkansas. For ers, get a sweet treat, and drop off your letmore information visit uca.edu/reynolds. ter (don’t forget your address so his elves com. can reply).
Dec. 11th — Sandi Patty in concert at
Dec. 12th
— Hector Christmas Parade. Line-up at 5 p.m. in the new gym parking lot. For more information contact 518-0887.
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Swaying trees frame the rolling, grassy pastures as Kim Van Scoy, David Cooper and I perch ourselves on their beautifully kept deck. Eager autumn leaves poke through the season’s dying green in patches of copper and gold. Fresh cut hay resting on the ground gives the grass a soft shimmer. A few small, brown, moving specks dot the pond bank, while the rest of the sheep flock under the shade, evading the sun’s rays slicing through crisp, early October air.
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Story by KENZIE SAIN Photos by LIZ CHRISMAN
NOVEMBER NOVEMBER2020 2020 ~~ ABOUT ABOUTthe theRIVER RIVERVALLEY VALLEY 99
Kim and David were well travelled before they brought themselves and their small slew of animals to nestle in the hills and valleys of the Ozarks. Kim was born in New York state, but when she was young, her family moved to Florida. From there she left for California to attend the University of California Santa Cruz. After earning a double-major bachelor’s degree in biology and chemistry, she moved back to Florida for graduate school at the University of Miami where she and David met. He is from Norwich, England, graduating from Brunel University with a master’s degree in industrial chemistry. At the time, both were studying oceanography and lived together throughout graduate school. They married with a ceremony in the Everglades. Miami is where the couple first started gardening. They lived in a small house with just enough yard space to plant a sustainable garden, and the climate allowed them to grow tropical fruits like mangoes, papayas, bananas, and pineapples. Traditional summer plants, like tomatoes, did particularly well in the dead of the Florida “winter” months. “It was easier to 10
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grow tomatoes there than it is here,” Kim says. After graduate school, the couple moved to Cape Cod to work at Woods Hole Oceanographic Institution, the country’s largest independent oceanographic research facility. They spent two
years doing research there before their work took them across the Atlantic to England. There, they lived in a country home rented from a retired veterinarian. “And I think that’s when we decided that when we finally had our own place, we would have animals,” Kim says. After about three years in England, they moved across the ocean one more time to work at the University of Wisconsin. David was conducting research and Kim was a professor of oceanography. The couple bought a house with six acres and wanted to start raising livestock, but with that small acreage options were limited — sheep or goats. “We decided to get sheep because we didn’t want to have animals that were smarter than we were,” Kim laughs. “Also, David loves lamb.” The two quickly learned the ropes with sheep. “We always say to work the sheep you have to think like a sheep,” Kim says, “understand how they act and how they react to things.” David and Kim resided in Wisconsin for three years before rounding up their herd and moving to a small farm in Newton County, Arkansas. At the time, David was doing research cruises for various universities that could last up to three months while
Kim taught math at Jasper High School. And all of their off-time was spent tending the farm. After seven years in Newton County, Kim accepted an offer from the University of the Ozarks in Clarksville as a professor of environmental science. For the next three years she would stay in Clarksville during the week and drive back to Newton County on the weekends. Inevitably, it became exhausting. So, once again, they packed up their things and animals and headed to a much bigger farm in Clarksville. With more land and more time to work it, their farm grew every year seemingly on its own. Now 100 sheep, 15 cows, six pigs, and dozens of chickens and ducks roam the property at Sheepy Hollow Farm. “I don’t think either of us wanted as many animals as we have right now,” Kim laughs. >> NOVEMBER 2020
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David and Kim didn’t start farming and gardening with an interest in marketing their products. It started with the intent of self-sufficiency — they didn’t want to feed themselves or their children processed food. Their farming and gardening had the single goal of raising healthy, clean food for their family. Over the years, though, the lifestyle extended beyond their property lines. Providing the community with whole foods quickly became a passion for the couple. “I think it's kind of a normal progression,” Kim says. “If we want to have good healthy food, then we want our neighbors and our friends to have good, healthy food as well.” Since then, Sheepy Hollow Farm has become a popular vendor at both the Russellville Community Market and the Foothill’s Market in Clarksville. “The sheep have sort of become our specialty at the farmer’s market,” says David. “It’s what people know us for.” But they also sell beef from their Dexter cattle, a leaner, smaller breed, as well as pork. Since the beginning of the COVID pandemic in-person markets have moved online and the pandemic has also affected how they can sell meat. “All we can do right now is sell whole animals,” Kim says. With the closest USDA-certified butcher tak-
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ing appointments two years out right now, the couple must take a purchased animal to a local custom butcher where the customer must pick it up. Two lush gardens provide David and Kim with other food options to sell. They grow dozens of vegetables including tomatoes, cucumber, and habanero peppers. The second garden is a new addition. After the space had been unused for 15 years. “The strategy is to use this kind of mulch to build the soil and control the weeds. It’s a way of no-till gardening,”David says. “It’s been pretty productive for a first year garden.” To conserve water, a drip irrigation system is installed under the soil, keeping the area around the plants hydrated with minimal water. The Foothill’s Market is still thriving through these difficult times. Customers pick up their orders safely from their car at the Clarksville Chamber of Commerce. The farmers markets also foster a sense of community. It’s been one of the few ways people can mingle responsibly. “It’s a fairly socially distant way of seeing friends,” David says. The sharing of food and cooking and gardening tips strengthens community relationships. “I always felt like providing people with good, healthy food is such an honorable job,” Kim says.
Kim and David's primary motivation for sustainability is environmental awareness. In Kim's class, students learn the three tenets of sustainable agriculture: it must be good for the environment, it must be economically viable, and it must be socially just for the people. It’s the same foundation on which Sheepy Hollow Farms was built. Kim also created a sustainable agriculture minor degree, the only one of its kind in the state, at the University of the Ozarks. Sustainable agriculture is a great medium for people to learn about food and where it comes from. Over the past 60 years, prices of whole foods have gone up 40 percent while the price of processed foods have gone down 40 percent. Predictably, processed foods have become the staple for most American families. As a consequence, people no longer think about where the food comes from. During Kim’s brief time teaching biology at Jasper, she realized just how little the students knew about their food. “They had never done a dissection before,” Kim says. “So I bought some chicken thighs and legs because you can do a neat little dissection with chicken thighs and legs. I was teaching them how to identify the tendons, ligaments, and muscles. I’ll never forget one little boy said to me, ‘That’s not muscle, that’s the meat.’ They just had
no idea that when we’re eating meat, we’re eating muscle.” The sustainable agriculture students at U of O donate produce from their campus garden to the Backpack Program at the Clarksville School District. They’ve even persuaded kids who think they don’t like vegetables that they’re not so bad while also providing them and their families with healthy, whole foods. David and Kim have spent the last 10 years in Clarksville and plan to stay. “I think this is where we made our stand,” Kim says. They’ve made their stand in this community by contributing to its wellness, both the land and the people. l
NOVEMBER 2020
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EVE RY DAY L I F E
Trips down memory lane Story by SARAH CLOWER Illustration by CLIFF THOMAS
FOR AS FAR BACK AS I CAN REMEMBER, I’ve been accident prone and the universe always finds a way to throw the wildest situations and awkward moments my way. I document them for my own memories but also to entertain my family and friends. Several years ago, when I started writing this column, I figured I would have material for at least a decade. However, so many stories can be hard to describe in the form of a short story, or maybe not appropriate to tell, or maybe just won’t seem funny to anyone that wasn’t privy to the situation. Every now and then, when I can’t think of a funny story to share, I’ll consult with my mother, and usually she can conjure memories of embarrassing things that I have somewhat blocked out that will make great material. Moms are great at reminding you of all sorts of embarrassing things you did/said/or experience. So one morning, I went to my mom’s house for our routine cup of coffee and chat after dropping my son off at school. I told her I needed some inspiration for my latest article.
“Hmm…” she tapped her chin, thinking. “My favorite was that day your pants got stuck in the teeth of the escalator and it ripped your pants off in the mall.” She said, trying to keep a straight face. “I’m so glad that’s your favorite. Thinking about that still keeps me up at night.” I said, with an eye roll. But I told her that I had already written about it. “What about the one where your dress got stuck in your underwear when you were a bridesmaid in that wedding?” I nodded that I was pretty sure I had written about that, too. “What about that time Raff asked for a big ____ like his dad’s for Christmas when you were at church, in front of everyone?” “I can’t tell that one Mom, it’s inappropriate. Plus he was maybe 4 at the time and was completely innocent, but if he knows it got published when he
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is 11, I’m afraid he will seek emancipation from me. That could be traumatic for him.” I said, as even I felt the surge of embarrassment it caused when he had said that and remembered wishing I should melt into the pews at the back of the church. “The time Raff drank that piña colada you made for yourself because he thought you made him a slushy?” she suggested. “I can’t tell that! Everyone will think I’m an irresponsible mother!” I said, defensively. “The one where you fell off the treadmill in the gym and got your hair stuck in it?” I nodded. Already told it. “The one where you went on that date and ended up stringing a WHOLE roll of toilet paper behind you through the restaurant because it was stuck to your shoe?” my Mom asked. “I’m not sure that it’s funny enough. It’s really only funny if you’d seen it.” “The one where you were in the spelling bee in ninth grade and they asked you to spell ‘angina’ and you spelled ‘vagina?’” I shuddered. That memory kept me up at night for years during high school. “I’m not sure that’s appropriate. I don’t know if I can put out a column with that word” “What about the one where you were meeting that one guy’s mom for the first time and she was a clean freak and you accidentally stepped in dog poop and tracked it all through her house on her white carpets?”
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“What guy?” I asked, trying to recall. “The guy that had that weird mole on his face that looked like food and you kept forgetting, and you’d tell him he had food on his face, and he kept having to remind you it was a mole.” “Oh yeah! THAT guy!” I shuddered at the thought of that unfortunate looking mole. “What about the time you forgot to set your parking brake and your car rolled down the hill and hit that fire hydrant and it sprayed all over that kid’s birthday party he was having in the yard?” “Oh yeah… I thought I had suppressed that one..” I said, embarrassed all over again. “Or the one where you forgot to set your parking brake again and your car rolled into that guy’s pond and we thought your car had been stolen for like 3 weeks?” she asked. “Oh yeah… I forgot about that too. Good thing that took care of that car. It was always getting me into trouble.” “Or the one time that lady was paying you to house sit and you accidentally got the fish food and those potpourri flakes mixed up and you killed all of her koi fish?” “Oh that was awful. I forgot about that. But I bought her new ones!” “Sarah! You put orange and white glitter paint on some catfish you caught!” “And she was so surprised they were so much bigger when she came home! She moved like a month later anyway. I did feel really bad about that though. Good thing she had really poor eyesight.”
“Or when you ate that ‘chocolate’ at that wedding but it was actually chocolate flavored Ex Lax?” She asked, stifling a laugh. “Mom! That really old lady, I think she was the bride’s great grandma, she offered me a piece of chocolate! I hated to be rude and say no! How was I supposed to know she got it out of someone else’s purse and that it was a laxative?” I asked. Everyone had forgot to mention to me that Grandma Zella was senile. My mom was laughing so hard she could hardly catch her breath. I rolled my eyes in frustration. “I should have known that asking you for humorous story ideas would lead me down a rabbit hole,” I said with a smirk. “Or what about that time you did your first haircut on a guy after beauty school and you thought he had said to use #2 guard and he actually said he just wanted a trim?” she said, barely getting out the words through her fit of laughter. “Yeah that was pretty terrible. But funny in retrospect. You’ve definitely given me some good ideas and also reminded me of a few memories that I may have to seek therapy for in order to suppress again,” I said with sarcasm. But my mom had definitely given me lots of good story ideas, and lots of material to pass by my editor to see which one he thinks I should start with first. Or better yet, which ones he thinks our readers would like to hear about first. l
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If Rick Snell can't harvest it with a traditional recurve bow, then it wasn't meant to be harvested.
Stor y by T.L . SIMPSON Photos by LIZ CHRISMAN
At least that's what he'll tell you. "It's been a lifelong passion of mine," Snell says. "My dad was a hunter all my life. It was a part of my family, so I started hunting at an early age. I started shooting a bow when I was five or six years old.” There’s gratification in harvesting a big game animal but more if you can harvest it with a weapon of your own design. Snell has been shooting a recurve bow most of his life, but not too long ago he began making them himself. “I used to make my own arrows all the time,” he says. “I got to tinkering around and wondering about building bows. Now, it’s basically a hobby of mine. I build them as guys want them.” Snell makes two models -- the Snell Silent Stalker I and the Snell Silent Stalker II.
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Building a bow is a laborious and tedious process, but it's one Snell takes pride in. He described the process from start to finish. "The first thing you do is you want to pick out the wood," he says. "Whoever is wanting the bow, they'll pick out the wood they want, whether they want a dark lacquer color or they want brown. I put in different African and South American hardwoods. You glue up the block, which is four inches wide and two inches thick and 19 inches long, and that's what becomes the handle." Then it’s on to choosing material for the limbs. The limbs of a bow are where the weapon gets its power. They’re made from wood and glass, the colors, variety and strength of which help determine not only the poundage but also the visual appeal of the bow. "The poundage of the bow is figured out by the thickness of the glass in the bow and the thickness of the lamination you're using for your core," Snell says. "Most people wanting to hunt are shooting between 55 and 65 pounds, anywhere in that range. I used to shoot 70 or 75, but as I got some age on me, I realized I don't need all that weight. I keep it around the 60-pound range. It's totally different than a compound bow, which relies on cables and pulleys to do what a curve in a recurve limbs do.” Snell then makes the parts to glue up the limbs, puts them in a press and in an oven. "I cover them in a heat-treating ep-
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oxy, and that's the messiest part,” Snell says, “gluing up the riser and gluing up the limbs.” After that is done, you have to clean off the excess glue, shape the handle and get the handle all worked and everything is in the rough, and that's where the process starts." The Silent Stalkers are three-piece bows with the limbs bolted on and removable for easy storage. Special care is taken to taper down the limbs, fit the string and make sure everything lines up straight. "From there I can start cutting the limb tips," Snell says. "That's a very tedious process because it's done by hand with a hand file." A recurve bow gets its name because the limbs have two curves in them. Snell's bows actually have three. "The model I build now has a curved limb pocket. Where the limb fits into the bow, I put a curve in it," he says. "My bows ultimately have instead of two curves like most recurves, three. My design makes the limb work farther out toward the tip, which hypothetically makes the bow fire faster." Snell says he loves the aesthetics of the bow, the curves of the limbs and the exotic woods. “The beauty always fascinated me,” he says. “I used to really love high-end shotguns for the same reason, but I’ve always been in the recurve market because they are always built with exotic woods.” The other reason he loves the bow -- he views the weapon as an extension of him-
self. When someone says they are a bowhunter these days, most of the time they mean they shoot a compound bow. “To me, that’s become too mechanized,” he says. “I rely on instinct.” Snell, like all instinctive shooters, doesn’t use sights to hit his mark. Some call instinctive shooting “aiming by not aiming.” The best way to think of it might be like throwing a baseball to a friend. You don’t aim. You just throw it. An instinctive shooter has fired an arrow so many times that they can hit a target by feel, their “instincts” effectively doing the aiming for them. >>
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“What I love about it is that you are using the ability God gave you innately,” Snell says, “and if you practice enough, you can do it too. I can have someone hitting the target on their first day of practicing with a bow and arrow. Shooting traditional equipment is hand-eye coordination. Pull the bow up, draw, shoot. You’re aiming for a target as big as a paper plate.” Snell says he also likes the finesse of a recurve and prefers it over other traditional bows, like the longbow. “Stalking is doable with a longbow, but a recurve is shorter and easier to carry,” he says. “Plus, you have that beautiful curve to the limbs.” Snell moved to Pope County in 2006, mostly on a whim. Before that he lived in Alaska and Illinois. But after visiting friends in Arkansas, he and his future wife knew they had to move here. “I came down here at Christmas in 2005,” he says. “My wife was riding a horse across a piece of property. The next thing I know, I’m buying that property and building a home. We love it here. Of course, it doesn’t have the mountains of Alaska, but this state is magnificent. Thirty years ago, I’d have laughed if you told me I would live in Arkansas, but it’s been one of the best decisions in my life. It’s an absolutely beautiful state.” Snell loves the outdoors and Ozark Mountains and the beauty of it all, but more than that, Snell says he loves the people. “The people I go to church with are like family to me,” he says. “Where I live surrounded by the south end of the Ozark Mountains, it’s as rough and rugged as it was in Alaska. I have all the fishing and hunting and wildlife I could want, and my wife rides her horses five or seven days per week. She knows these mountains better than I do.” With his own bow in hand, Snell has harvested every big game animal in Alaska, where he used to live. It’s a feat known as "The Alaskan Grand Slam." Snell's main passion is hunting grizzly bears. Stalking them and killing them with a bow is just about as exhila-
Professional care in a compassionate atmosphere, in the heart of the River Valley.
Offering long term care and a wide range of rehabilitation services. 20
ABOUT the RIVER VALLEY ~
NOVEMBER 2020
REHABILITATION
LONG TERM CARE
RESIDENTIAL
215 S. Portland Ave., Russellville | 479-968-5256 | www.russellvillenr.com
rating a thrill as you can find, Snell says. "It takes a lot of nerves, and it takes a lot of patience," he says. "Especially if you are hunting them on the ground.” At one time, Snell had one of the largest bears taken with a recurve bow. Records for bear aren't kept by the size of the animal, but by the size of the animal's skull. His biggest measured 25 and 2/16 -- that's 16 inches front to back and 9 1/2 inches wide. "It put him in the top five in the world in 1997," Snell says. "It's tied for 10th now. It used to be the Alaska state record, but there's been bigger taken." But one bear has alluded him all these years — the Kodiak brown bear. Kodiaks inhabit the islands of the Kodiak Archipelago in southwest Alaska. They are the largest recognized subspecies of
brown bear and one of the two largest bear species alive today, the other being the polar bear. To get a permit to hunt one -- its luck of the draw. Snell said he stopped putting in for a permit some time ago. “I had a stroke,” he says. “It knocked the wind out of my sails.” Still, Snell says he’d like to hunt one if he ever had the chance. “I’d like to go after that one, but that’d be the first time I’d have a gun behind me.” l
#moreinMorrilton
FORWARD THINKING Comfortable, Nurturing Environment Hands-On Training in Modern Labs 2+2 Plans For Transferring Credits Financial Aid and Scholarships
WWW.UACCM.EDU | 501-977-2000
NOVEMBER 2020
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COMMUNITY
Sandi Patty coming to Reynolds Performance Hall As one of the most highly acclaimed performers of our time with five Grammy® awards, four Billboard Music Awards, three platinum records, five gold records, and eleven million units sold, Sandi Patty is simply known as “The Voice.” She is also the most awarded female vocalist in contemporary Christian music history with 40 Dove Awards and a member of the Gospel Music Hall of Fame. Sandi Patty brings her Christmas Blessings Tour to Reynolds Performance Hall at the University of Central Arkansas on Friday, December 11th at 7:30 pm. She will delight audiences with an intimate concert event of music, including her rendition of “Angels We Have Heard On High,” “Jingle Bells ala Sandra,” and her moving arrangement of “O Holy Night.” After 40 years in the business, Sandi recently became semi-retired when she concluded a 90-plus city worldwide tour, performing to tens of thousands of fans. In addition to her music career, she is the author of eight books, including her autobiography “The Voice.” Tickets go on sale Friday Oct 16 at 10 a.m. and are $40, $35, and $30. Student/ children tickets are $10 and senior/UCA Community and Alumni discounts available as well. Tickets can be purchased at the
box office Monday through Friday from 10 a.m.-4 p.m. or by phone at 501-450-3265. Reynolds is taking extra measures to provide a safe-as-possible atmosphere for events. This includes: • socially distanced seating • required face masks • contactless ticketing available • timed entry and exit into and out of facility • thorough cleaning and disinfecting of all areas of Reynolds after • each event including theatre seating • lobby closed before/during/after events and more Reynolds Performance Hall continues to closely monitor the COVID-19 pandemic and has plans and protocols in place to ensure the safety of its patrons. In the coming months, Reynolds will continue to follow all mandated regulations for large venues and institutions of higher education. Plans will be monitored and assessed on a show-byshow basis, depending on which phase we
We are Thankful for you! Serving the River Valley since 1971.
(479) 968-3991 • 1903 SOUTH ARKANSAS 22
ABOUT the RIVER VALLEY ~
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are in with the COVID-19 pandemic. This could mean that your seat assignments may be moved for any of your ticketed events. For more information on all our upcoming season 20-21 shows, visit our website at uca.edu/reynolds and follow on Facebook, Twitter, an Instagram for updates.
Rural Workforce Development Southern Region Summit – Nov. 5-6 Innovation in Times of Change The Rural Workforce Development Southern Region Summit is an annual convening in its second year for rural partners to identify and share innovative practices, opportunities, and resources they can use to address changes in workforce dynamics. Attendees will have the opportunity to meet potential collaborators and identify actions they can take in their own work and in their communities to improve local economies. See our program agenda or a
full list of speakers, panels discussions, and other activities. Attendees will represent industry, business representatives, legislators, health care workers, K-12 educators, higher education, nonprofit professionals, and public servants from the Southeastern United States who will come together to share best practices and learn from others. SPEAKERS AND PANELISTS INCLUDE: Caitlin Cain, Local Initiatives Support Corporation (LISC) Vice President and Rural Director; Marta Loyd, Executive Director/CEO of the Winthrop Rockefeller Institute & Lisa Willenberg, Chancellor, University of Arkansas Community College; representatives from Argenta Downtown Council, Arkansas Department of Education, Arkansas Rural Health Partnership, Entergy, Future School of Fort Smith; Go Forward Pine Bluff, Green Bay Packaging, Little Rock Regional Chamber of Commerce, University of Arkansas Small Business & Technology Development Center WHERE: Winthrop Rockefeller Institute and the University of Arkansas Community College at Morrilton. There is also an entirely virtual attendance option. Registration: rockefellerinstitute.org/rwd20
The Arkansas Hospice River Valley Home The Arkansas Hospice River Valley Home was dedicated in September 2011, as an 8-bed facility with the first patient served in
Save the Date
ENGAGEMENTS
List your engagement or wedding announcements in the pages of ABOUT the River Valley magazine at no charge. You can email yours to: editor@aboutrvmag.com or mail to: ABOUT Magazine, 220 East 4th Street, Russellville AR 72801. A phone number must be included for verification.
NOVEMBER
MARCH 2021
Heather Bramlett & Christopher Steuber (14th) Shelby Bryant & Corey Hottinger (21st)
Bethany Freeman & Jackson Hogue (tba)
DECEMBER
APRIL 2021 Avery Elliott & Brant Collins (24th)
McKenzie DuVall & David Meeks (12th)
MAY 2021
JANUARY 2021 Andrea Vega & Tyler Griffin (8th)
FEBRUARY 2021 Andrea Kindrick & Michael Mullen Hannah Sanderson & Lane Benefield (27th) Carlie Taylor & Hunter Hobby (27th)
November 2011. This dream of an inpatient facility was realized after several years of fundraising efforts by a committed group of local campaign volunteers. The project was a total community effort with individual, corporate and civic support raising a total of $2 million under the auspices the Arkansas Hospice, Inc., and the Arkansas Hospice Foundation Board of Directors. Since that opening date, the facility has served 1,698 patients with medical leadership provided by Allan Kirkland, MD, and W. Robert Thurlby, MD, FACP, and 16 nursing and administrative staff. In addition to these dedicated professionals are numerous
Bailey Harris & Logan Gilbert (1st) Madison Van Horn & Cody Davenport (15th) Maebre Hale & Luke Curtis (22nd) Alix Ann Laws & John Harpool (28th)
volunteers who provide various services including meals for the patients, their families, and the staff as well as direct service supporting the patients and their families. At this time of year, an appreciation and recognition is event is usually held to recognize and honor a few groups who provide their time, dedication, and financial support to assist with the overall mission of Arkansas Hospice: “To enhance the quality of life for those facing serious illness and loss by surrounding them with love and embracing them with the best in physical, emotional and spiritual care.� Continued on page 25...
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T H E R IVE R VA L L EY C I T I Z E N
How to talk politics with the “other” side Story by KRISTIN FOSTER
Polite conversation does not include politics. We’ve all heard that old adage, but it’s hard to see in action scrolling through the echo chambers of social media these days. According to a recent survey by Ipsos (a multinational research group), most Americans say that differences of opinion are less of a problem than not knowing how to discuss differences productively. The solution is not polite silence but learning to identify common ground in order to have meaningful conversations. As we head into the holiday season, on the heels of an incredibly divisive election cycle, it seems like a perfect time to share my tips for finding common ground on difficult topics. Define Your Goal: Let’s be honest. We pretty much all think our own stance is firmly on the right side of any political issue. In order to find common ground we have to intentionally set aside our motivation to prove the other side wrong. Approaching a difficult conversation with the goal of understanding the other person better is vital. Common ground does not mean both sides will reach an agreement. It simply means we are committed to understanding the issue more fully. Be prepared to agree to disagree if necessary. Lead with Values: It’s easy to charge into a polarizing conversation with partisan rhetoric, but what drives us to support or oppose a policy is our own deeply held values. The same is true for people who disagree with us. When we start from a place of shared values, finding common ground is far more likely. Set aside the current politics and dig deeper into why the solutions matter. Take a difficult issue like immigration for example. We may not each agree on the specifics of how families crossing the border should be handled, but almost all Americans agree that immigrants should be treated humanely and processed fairly. Most also agree that the current immigration system needs to be re-
formed. Let’s assume we can agree on these shared core values: fair, humane treatment for all and the need for a better immigration system. We can use those shared values to create the foundation for open dialogue on what a successful immigration system should look like. Actively Listen: We all come to the table with different experiences that influence our world views. Authentic communication is not possible without actively listening to those experiences. Far too often we listen for the main points while formulating our own comeback. Let the other person know that you are sincerely interested in their opinion by asking questions and fully listening to the answer before responding. This Thanksgiving when your brother-in-law starts ranting about whatever over the pumpkin pie, try asking questions with the intent to understand him better. Open ended questions like: “Why do you trust that particular expert over others?” or “what could our leaders have done to better address the pandemic proactively?” Actively listening to his responses may help identify his core values and begin shifting the conversation towards solutions. Tell a Story: Personal stories have been used to influence society since cavemen first painted images on stone walls. Today sharing our experiences is still one of the most powerful ways we can motivate people to engage on a difficult issue. Facts and figures don’t change hearts and minds, but a personal story can. Think of how the specific political issue being discussed impacts your life or the life of someone you care about. Know When to Walk Away: We can seek common ground even if the other person is not actively working towards the same. Disagreeing without getting heated is hard. Remember that the goal is to understand, not persuade others to agree with us. Hard conversations are more likely to be successful with the people who we care about and truly want to understand. In other words, don’t waste energy on internet trolls. Finally, we must be clear that any argument centered in depriving another person of their fundamental human rights does not have merit on both sides. For example, the right to life, liberty, and the pursuit of happiness should be inviolable regardless of race, gender identity, religion, or sexuality. We must never confuse finding common ground with compromising our principles. l
Providing support, when and where you need it most. ASI is prepared to provide you with remote computer support and service, both at your place of business or in your home. We are also equipped with a contact-free lockbox for dropoffs of pickups at our office.
Call us today to see how we can support you. 220 E. 4th St., Russellville
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479.880.2005 NOVEMBER 2020
...cont. from page 23 One particular group is the Benefactor Club whose members deserve elevated recognition for their annual giving at the $1,000 level which provides direct support to the Arkansas Hospice River Valley Home. As the result of the Covid19 guidelines, the major recognition event to honor these individuals was not possible this year. In order to honor these individuals, recognition at this time is limited to publishing their names in order to show appreciation of the important role they play to further the stability of the Arkansas Hospice River Valley Home. Individuals and businesses who are or have been members of the Benefactor Club include: Mary Ann Rollans, Humphrey Funeral Home, Keener Construction, Sharon Aureli, Russellville Family Funeral, Hackney Ladish, Conagra, Welcome Home Baptist Church, Steve and Susie Olson, Johnny and Rhonda Horton, Jacqueline Gardner, Duvall Air Conditioning, Inc., Bridgestone, Jane Pittman, Carol Allen, Phil Wright Autoplex, and Rockline Industries. Another group deserving recognition include members of the Arkansas Hospice River Valley Home Ambassador Council. The Council meets regularly and works closely with the administrative staff by providing input and feedback regarding the direction for special events, organization of various programs, and general fund-raising support. The current members of the Ambassador Council are Toni Bachman, Sharon Eaton, Tanya Hendrix, Julie McNeill, Carla Neihouse, Mary Ann Rollans, Pam Rushing, Russ Wright and Ruth Weatherford. Staff support for the Council is provided by Rhonda Horton, Development and Community Outreach Officer and Traci Stokes, Hospice Home Manager. Anyone who has an interest in becoming involved through membership in the Benefactor Club or volunteering to serve on the Ambassador Council is welcome to participate by contacting Traci Stokes at the following tstokes@arkansashospice.org or 479-964-4500. The Hospice staff and volunteers are available to present informational presentations to civic and community organizations, educational and veterans groups, businesses, and churches regarding the many programs conducted and sponsored by Arkansas Hospice throughout the state. l
Join us December 4th 6pm -8pm * Please observe health and safety guidelines *
6pm @ Depot Park
Christmas Tree Light & Battle of the Bulb Winners Announced
6pm -7:45pm
Enjoy shopping, Living Nativity, Cocoa Sip & Stroll, music, food, and more. See Santa at the depot and drop off your letter (don’t forget your address so his elves can reply!)
7:45pm @ Depot Park
Holiday Glow Fireworks Finale Sponsored by: PRESENTING SPONSOR
GOLD SPONSORS
S I LV E R S P O N S O R S
Downtown Santa Express December 12th 6 – 7 pm @ the Depot Come see Santa and his helpers, get a sweet treat, and drop off your letter (don’t forget your address so his elves can reply!)
NOVEMBER 2020
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NONNA BELLA’S PIZZERIA 717 S ARKANSAS AVE RUSSELLVILLE
Pizza for grownups Photos by LIZ CHRISMAN Story by JOHNNY CARROL SAIN
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AS A GEN XER, PIZZA WAS THE FOOD OF CHOICE for me and all of my contemporaries. I don’t recall much debate about “good” pizza vs “bad” pizza. Chain restaurant, school lunch, gas station hot box, from the freezer at home — all pizza was “good” pizza. It was pizza, after all. But here in the middle-age years, our tastebuds are more sophisticated. A generation who scarfed cartons of Totino’s washed down with Mountain Dew and followed with a Twinkie has finally realized that there are standards for good pizza. Nonna Bella’s Pizzeria in Russellville has gone far beyond those standards. Nonna Bella’s has a limited delivery/ takeout menu of pizza and wings for now as COVID precautions are still in the works for a safety-first dine-in experience. But the options are tasty beyond belief and plenty to keep you coming back. For starters, the
NOVEMBER 2020
wings are delectable — meaty and seasoned perfectly. Honestly, you could make a meal of the wings and be fully satisfied. But the pizza… oh my. We sampled the signature Nonna Bella pie — linguica sausage, pepperoni, Italian sausage, black olives, mushrooms, Italian cheese blend layered on traditional red sauce and an unbelievable crust. It was an earthy, traditional combo that tasted familiar but wildly richer than any pizza you’ve experienced before. And then there was the Granchio. That incredible Nonna Bella’s crust — somehow both crispy and chewy — topped with butter-poached seafood/crab, prosciutto, baby spinach, and cherry tomatoes on a creamy garlic sauce. It was an explosion of flavor, a blending of textures, a piquancy paired with creamy smoothness simply unexpected in a pizza. It’s pizza for the discerning palate. l
NOVEMBER 2020
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CO U N T E RTO P C R E AT I O N S
Putting it all together Story by LYDIA ZIMMERMAN, Food Editor Photos by LIZ CHRISMAN
A
s Thanksgiving nears, many of us start looking at the grocer’s ads to find the “best deals” on turkeys, hams and all the fixings for that annual day of gluttony. I refer to it as the day of gluttony because my mom said that my brothers needed “side boards” to keep all the food piled on their plates. Growing up, I had a relative who often volunteered to make the dressing. This relative decided to use her goulash recipe, which is basically putting all of her leftovers from her refrigerator together. That year’s dressing included chili, peanuts and raisins as three of its ingredients. After that, it was a game for me to guess what was in her refrigerator right before Thanksgiving. For this month’s recipes, I used leftovers from my fridge and cupboard to create my green beans, bread pudding and dressing. Luckily no chili, peanuts or raisins. I’ve also included some tasty recipes using cranberries and some interesting recipes for dressing/stuffing. As always, enjoy!
Seasoned Green Beans & Easy Thanksgiving Dressing
SEASONED GREEN BEANS 3 T olive oil 2 T water 1 (8 oz) bag fresh french green beans 1 can sliced mushrooms 1/4 c dried cranberries 1/2 tsp onion salt salt and pepper to taste 1/4 c sliced almonds
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ABOUT Magazine Featured Recipe ~ NOVEMBER 2020
Wash green beans in cold water. Place in a microwave safe bowl with 2 T water and cover with plastic wrap. Microwave for 4-5 minutes, then remove from bowl to drain on paper towels. While green beans are in microwave, place olive oil in large non stick skillet over medium. Once oil is hot add sliced mushrooms saute’ for approximately 3-4 minutes. Add green beans, dried cranberries, and seasonings to skillet and continue to heat over low-medium heat, stirring frequently. Top with sliced almonds, and serve warm.
EASY THANKSGIVING DRESSING 1/2 stick (4 T butter) 1/2 c chopped yellow onion 1/4 c matchstick carrots 3 c water 1 rounded T of Roasted Chicken Flavored, Better Than Bouillon 2 (5 oz) bags of seasoned croutons 3 T butter, divided into 1 T pats Preheated oven to 350. Butter a 9x9 in baking dish. Melt 1/2 stick butter over medium heat in a large sauce pan. Add onions and carrots. Saute’ until onions and carrots are tender, stirring frequently. Add water and Better than Bouillon, stir well. Heat to a boil and continue to stir frequently. Remove from heat and add croutons, mix until croutons are coated with broth. Pour into the buttered baking dish and top with 3 T butter. Cover dish with aluminum foil and bake for 20 minutes, then remove foil and bake for an additional 20-25 minutes or until lightly brown. Serve warm. >> CRAN-APPLE BREAD PUDDING Pudding: 8 c cubed bread, approx 1-in(I used some french bread and angle biscuits) 1 c grated Gala Apples 1 c dried cranberries 1 c chopped walnuts (optional) 2 T melted butter 3/4 c brown sugar 4 eggs
Cran-apple Bread Pudding
2 c heavy whipping cream 2 T ground cinnamon 1 T vanilla extract Sauce: 1 (15 oz) can whole cranberry sauce 1 c orange juice 2 T orange zest 2 T brown sugar Vanilla Bean Ice cream (optional) Preheat oven to 350 degrees. Butter a 9x11 inch baking dish, set aside. Place cubed bread, grated apples and cranberries in the baking dish. If using walnuts, sprinkle on top of the above mixture. Place 2 T butter in a microwave safe bowl and into microwave for 30-40 sec-
onds to melt. Remove from microwave after melting and add brown sugar, stir well. In a medium size mixing bowl add eggs, heavy whipping cream, cinnamon, and vanilla extract. Whisk well, then pour over the bread mixture in pan. Bake in preheated over for 35-40 minutes or until when a knife is inserted in the center it comes out clean. While bread pudding is baking mix the whole cranberry sauce, orange juice, orange zest and brown sugar in a sauce pan over medium heat. Stir frequently, cooking until the mixture becomes thick like gravy consistency. Serve bread pudding warm. I like to add a scoop of vanilla ice cream on top with the sauce drizzled over. >>
Your Neighborhood Drugstore • Complete Prescription Services • Drive-Thru Window • Fast Prescription Service • Free Delivery • Easy prescription transfers • Competitive pricing
Did you know you can get your flu shot at Newton's? See us for your flu immunization today!
• Front Door Parking • Old Tyme Soda Fountain • Daily Lunch Specials
(479) 968-1157 • 715 W. Main, Russellville, AR Serving the River Valley Since 1970 NOVEMBER 2020
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CRANBERRY APPLE UPSIDE DOWN CAKE Topping 6 T unsalted butter 1/2 c packed dark brown sugar 1 medium apple, peeled, cored, and thinly sliced* 1 heaping c fresh or frozen cranberries* Cake 1/2 c unsalted butter, softened to room temperature 1 c packed dark brown sugar 2 lg eggs, room temperature and separated 1 tsp pure vanilla extract 1 and 1/2 c all-purpose flour 1 tsp baking powder 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp ground ginger 1/3 c buttermilk* Lightly spray a 9-inch pie dish with nonstick cooking spray. Set aside. Make sure your apples are sliced and ready to go. For the topping: In a small saucepan, melt butter on low heat. When it begins to bubble, whisk in the brown sugar. Continue to stir until smooth. Then, leave on heat for about 2 minutes until it begins to bubble. Stir, then remove from heat and allow to briefly cool for a couple minutes. Layer the sliced apples and cranberries into the dish and pour the butter/sugar over top. Set aside. Preheat oven to 325°F. Make the cake: In a medium bowl, toss the flour, baking powder, cinnamon, nutmeg, cloves, and ginger together until combined. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add the brown sugar and beat on medium-high speed until creamed together, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Beat in the egg yolks and vanilla on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over mix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cake batter. The batter will be smooth, velvety, and thick. Spoon or pour batter over the apples/ cranberries and bake for 40-44 minutes or until a toothpick inserted in the very middle comes out clean. Allow to cool for exactly ten minutes before inverting onto a large serving dish or cake stand. Serve warm or at room temperature. I prefer it at room temperature. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days. Recipe courtesy of sallysbakingaddiction.com GLUTEN FREE STUFFING 5 ½ c vegetable broth, such as Imagine No-Chicken, divided 2 ½ c rinsed quinoa, rinsed if necessary *see ingredient note ¾ tsp salt ½ tsp ground pepper 4 c finely chopped kale
2 T unsalted butter 2 T extra-virgin olive oil 1 lg onion, finely diced 1 T chopped garlic 2 T chopped fresh sage 2 tsp chopped fresh thyme ¼ tsp cinnamon 1 c finely chopped celery 1 c chopped toasted walnuts ½ c dried cranberries Bring 5 cups broth to a boil in a large saucepan. Add quinoa, salt and pepper and return to a simmer. Cover, reduce heat to low to maintain a gentle simmer and cook until the quinoa is tender and the broth is absorbed, 18 to 22 minutes. Remove from heat and let sit undisturbed 5 minutes. Remove lid, stir in kale, cover and let sit. Meanwhile, preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Heat butter and oil in a large skillet over medium-high heat. Add onion and cook, stirring often until the onion is very soft and starting to brown, 7 to 9 minutes. Add garlic, sage, thyme and cinnamon and cook until fragrant, 30 to 90 seconds. Add celery and the remaining ½ cup broth, and cook, stirring often until the celery is crisp-tender and the liquid is mostly evaporated, 4 to 6 minutes. Stir quinoa mixture, the celery mixture, walnuts and cranberries together in a large bowl. Transfer to the prepared baking dish. Bake until the mixture is hot, the celery and kale are tender and the top is golden along the edges, 22 to 30 minutes. Recipe courtesy of healthyseasonalrecipes.com
LIFE INSURANCE
PROTECTING YOUR FAMILY TAKES MORE THAN A FOUR-DIGIT CODE
THE NEXT STEP IS LIFE. Takee it now. Scott D. Dorminy Agency AR Insurance Producer License # 3000330125,1911079
479.968.7003 2300 W MAIN ST STE 3 RUSSELLVILLE, AR 72801 SDORMINY@FARMERSAGENT.COM
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407 N. Arkansas Ave, City Mall | (479) 280-1933 | www.kitchenessentials.net
SLOW COOKER THANKSGIVING STUFFING 1 c unsalted butter 2 c chopped sweet onions 1 1/2 c thinly sliced celery 12 oz unseasoned dried bread cubes, store-bought or homemade 1/2 c chopped parsley 2 T chopped fresh sage 1 T chopped fresh rosemary leaves 1 T chopped fresh thyme leaves 1 c dried cranberries 2 c chicken broth 2 lg eggs 2 tsp Diamond Crystal® Kosher Salt 1/2 tsp crushed red pepper Place the butter in a large skillet and set over medium heat. Once melted, add the chopped onions and celery. Sauté for 3-5 minutes to soften. Meanwhile, chop all the herbs and whisk the chicken broth and eggs together. Pour the dried bread cubes into a large slow cooker. Once the onions and celery are soft and
sweet, scoop them over the top of the dried bread cubes. Add the chopped herbs, dried cranberries, 2 tsp of Diamond Crystal® Kosher Salt, and 1/2 tsp crushed red pepper. Pour the broth and egg mixture over the top. Gently mix to coat. Cover the slow cooker and turn on high for 2-4 hours, or low for 4-6 hours. If you leave the stuffing on too long, and it starts to dry out, add a little more chicken broth to soften. Recipe courtesy of aspicyperspective.com WHISKEY, SAUSAGE AND APPLE STUFFING 4 c diced apples ½ c raisins 1½ c apple juice 2 tsp nutmeg 1 pinch cayenne pepper 1 tsp cinnamon 1 tsp chopped fresh sage 1 T salt 1½ c butter ¼ c whiskey
Give twice the
Thanks this Holiday Season! 6.7 Cu. Ft. Electric Double Oven Range with True Convection WGE745C0FS
8 c cornbread stuffing 8 (2-oz) chicken, pork, or turkey sausage links 1½ c pecans Begin by preheating your oven to 400 degrees Fahrenheit. In a medium bowl, combine apples, raisins, apple juice, nutmeg, cayenne pepper, cinnamon, sage, salt, butter, and whiskey. Toss everything together to combine, and set aside. Cook sausage in a medium skillet, breaking it up into medium-sized chunks. Once the sausage is cooked, grab a separate large bowl and add your cooked chunked sausage, cornbread stuffing, and pecans. Combine the mixture together. Ladle apple-raisin mixture over bread and sausage mixture, and thoroughly mix to combine all ingredients. Transfer to a greased casserole or cast-iron skillet. Bake the stuffing, uncovered, for 35 to 45 minutes, or until a crust begins to form on the top and the stuffing has set Recipe courtesy of countryliving.com
Looking for a unique gift? Pick from our Arkansas Made section and we’ll build a gift basket for you! Tues-Fri, 10-5 | Sat 9:30-3:30 109 Warehouse Row, Russellville
3521 West Main Street Russellville • 479-967-3744
479-968-4044
www.centralbeekeeperssupply.com NOVEMBER 2020
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COMMUNITY COMMERCE
Valley Piano Co. FROM A SMALL SPACE at Valley Furniture and Appliances on the corner of East Main and Knoxville, to his own store, Al Chenowith has kept the music playing for the River Valley since 1972 Al began working at Valley Furniture and Appliances as a means of settling down from his career as a musician to a slower paced family life. “He played The Stomp with The Galaxies at the Legion Hut,” says Al’s son Brian, who now works with his
father, “and they’d travel regionally and play. He got married and had me, and started transitioning to adulthood. When he got a job at Valley Furniture, he talked the owner into letting him sell instruments.” Valley Piano Co. (479) 968-5200 3515 West Main Street, Russellville www.valleypiano.com
Story & Photo by BENITA DREW
In 1974 Al bought Valley Furniture, quit selling anything that wasn’t music related, and changed the name to Valley Piano. In 1990, he moved across the street and up a block, where Valley Piano stayed until early this year, when it moved to its current location at 3515 West Main Street in Russellville. Meanwhile, Brian graduated from Arkansas Tech University with a degree in graphic design and moved to Nashville. OVER
YEARS IN BUSINESS
www.luxurypoolarkansas.com
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NOVEMBER 2020
119 E Main St, Russellville Russellville • (479) 968-7772
“I just wanted to figure it out. I liked songwriting and wanted to get in the business of it. After a year or two, I figured out it was more therapeutic than it was a career, so I took a job in graphic design for TNN, the Nashville Network.” Brian says he found myself coming home more and more on the weekends and he finally moved back in 2002. “Dad had talked about closing and I said, ‘Don’t. I’ll run it.’” Brian had worked in the business since he was 12 and says he hated it back then. “Now I love it.” Brian and Al run the business together with Al often found in the back working with the instruments and Brian at the counter. Valley Piano focuses on stringed and percussion instruments, from pianos (both acoustic to modern digital), guitars, banjos, violins, mandolins, ukuleles, drums, and also harmonicas. They offer both new and preowned pianos, moving, delivery and service. “Instruments are a tool and have to be serviced. It keeps the instrument in good working order,” according to Brian. Along with instruments, they sell home recording and sound equipment and sheet music. While Valley Piano offers online ordering, Brian said he sees the website as more window shopping. “I remember the record stores. I have a lot of people that come in just to visit. I have people say they feel bad if they are not buying anything. I tell them they shouldn’t. They will buy something someday, and they’ll tell somebody else about their experience. They’ll send us people.” Brian is currently working on increasing displays and selection at the new location. For holiday shopping Brian suggests a gift card that can be purchased online if one doesn’t know what musical gift to purchase. “It’s never too late to learn to play an instrument,” Brian says. “After college or retirement, things settle down and people look to get back into it. I like playing, but I like playing for myself. On the worst day, I’ve sat down with my instrument and all my problems are gone. Enjoyment is never about how good you play, just that you enjoy playing. It takes time to learn to play, but it’s worth it.” Valley Piano is open from 9 a.m. to 6 p.m. Mondays through Fridays, and 9 a.m. to 3 p.m. on Saturdays. They can be reached by phone at 968-5200. l
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3115 E. MAIN ST., RUSSELLVILLE • (479) 967-5575
Your family-owned furniture and bedding store, serving the River Valley for 42 years.
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1402 N Church Street, Atkins AR
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2320 West Main, Rsvl (479) 968-6464 | Monday-Saturday 9:30-6:00 NOVEMBER 2020
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ABOUT the RIVER VALLEY
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in the Garden
Garden of gratitude Story by JILL MCSHEEHY
NOT A DAY GOES BY that I don’t hear someone joking or lamenting about 2020. No argument here. In some ways, the last nine months have passed like a nightmare from which none of us can awake. In a way, we’ve experienced a months-long collective grief. As such, giving thanks in November 2020 may prove to be a greater challenge. Yet, I think the exercise of seeking gratitude is needed more now than ever. The Bible speaks of gratitude as an antidote to anxiety, and secular research backs up this wisdom. Grateful people possess healthier bodies, more whole minds, and more contented hearts. In a month normally marked by thanksgiving, November 2020 threatens to bring anxiety to all-time highs. What do we do with the mounting pressures to our minds and spirits? I think it’s fitting to practice the very thing November in America is known for. It may take some mental exercise, but we can do it. I’ll go first.
I recall my first feeling of gratitude in late March. I walked in my yard on an early spring day, searching for a sense of normalcy as life ground to a halt. With my Slogger boots on, I headed to my garden. I don’t remember what work I did exactly, but I
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3079 East Main
River Valley Adult Learning Alliance (479) 477-3910
rivervalleyliteracycouncil@gmail.com
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ABOUT the RIVER VALLEY ~
NOVEMBER 2020
1-866-246-2400
remember the feeling well. This feels normal. For just a couple of hours, the garden -- nature -- led me to a place of familiarity. In that moment, I gave thanks that COVID for us in the northern hemisphere descended in the spring. It’s a small thing, yes, but I couldn’t let it go. Nature became the balm that soothed my wound. And as I soon discovered, I wasn’t alone. As someone who connects with gardeners worldwide, I saw this on an even broader scale. I heard countless stories of people who started gardens because “there was nothing else to do.” The garden brought families together. It gave children and teenagers something to do with their hands. It provided career-focused men and women the opportunity to start this dream hobby they’d been putting off for years. But gardening provided some people with more than just something to do with extra time at home. One woman emailed me that she was taking care of her son’s teenaged friend who had survived a suicide attempt. Together, she and this young man tended a tiny plot in her backyard. She testified to the progress and healing he experienced through it. A single woman in her 20s told me that her garden gave her something to cling to as she experienced waves of loneliness and depression during the lockdowns. Another woman shared that she had been laid off from work and was now growing her own vegetables to put food on the table because money was tight.
Many of these true “victory gardeners” have since embraced gardening as a lifestyle and not simply a stop-gap during shutdowns. As we head into fall, they are excitedly planning their next gardens -- looking toward a brighter future in their own backyards. Gardening in 2020 nourished a generation of new gardeners in both body and spirit. Seasoned gardeners shared their wisdom and connected with other gardeners. Seeing this on a broad scale wells up gratitude in me because I know that pockets of good exist in the midst of the fear-laden headlines. Not everyone turned to gardening in 2020, of course, but even without gardening, people opened their doors. I visited my mother-in-law one April day in a Russellville neighborhood and couldn’t count the number of people walking and biking. State parks bustled with activities. Boats and bikes sold out. Backyard building projects soared. Nature -- in many forms -- drew us outside. And nature soothed our collective souls. As we head into a month and a season of unknowns, and as darkness encroaches both literally and figuratively, choosing gratitude brings light. It brings hope. This year more than ever, it may be more of an exercise, but we all know exercise is good for us. So perhaps in 2020, we should take the moniker, “choose gratitude” a little further. Let’s “exercise gratitude.” For the big things, for the little things, and for knowing that nature has a lesson for us all: no matter how dark it gets, spring is coming. l
Happy Thanksgiving to you and your family!
Residential • Commercial Sales • Service • Installation
968-5555
3904 S. Arkansas • Russellville
HVACR 143034
www.dependableaircond.com
Since 1972 NOVEMBER 2020
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ABOUT the RIVER VALLEY
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Story & Photo by JOHNNY CARROL SAIN
A JOURNAL of our RURAL & NATURAL HERITAGE
Peace in the waters “I got to thinkin’ how there was the moon an’ the stars an’ the hills an’ there was me lookin’ at em, an’ we wasn’t separate no more. We was one thing. An’ that thing was holy.” — Preacher Casy in The Grapes of Wrath
I’M JUST OUT OF THE SHOWER AFTER WET-WADE FISHING FOR THE SIXTH “LAST TIME” THIS AUTUMN. The woods are still mostly green and we haven’t had a frost yet. The blooms on my tomato plants still burn with June’s yellow promise. There’s one whitetail doe in my freezer, but the urge to hunt hasn’t pulsed with ferocity. Looking toward the extended forecast, and time permitting, I might be able to squeeze in another wade this week. In autumns past, the mid-80 degree afternoons would have put me in a funk. This year, though, I crave those afternoons.
Really, I crave the creek. Earlier today, as I splashed through shallows toward the briar-covered bank and my truck, the longing for even more time in the water welled upward into some awkward emotions for a middle-aged man. I didn’t want to let go of summer. Amber rays filtered through sycamores as I turned toward the channel for a part-
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ABOUT the RIVER VALLEY ~
NOVEMBER 2020
ing glance at the stream. A brace of spotted bass cruised through dappled shadows amid the tangled roots of a partially submerged honey locust tree as the creek beckoned me back with a saccharine scent of nostalgia, the sound of gentle waters, and the swirling of fallen leaves in riffles. And then, of course, the bass themselves were persuasion aplenty.
Defining that persuasion, that need to connect with these aquatic souls while half immersed in their world, is a puzzling thing. It’s not possession or domination, no utilitarian needs, though, this was precisely the draw for my prehistoric angling ancestors. It is a hunger, but for what? I’ve pondered on that question off and on for most of my life. This year, for many reasons, has brought a renewed and more fervent seeking of answers. It could be the thin separation between life and death. There is a strong analogy here as my yesterdays have grown to outnumber my tomorrows. In fishing, I’m tethered to a blurring primal force by only a strand. Youth was a blurred primal force as well, and it slipped through my tenuous hold with a mere flick of its tail as the currents of time swept it downstream. I know that’s pretty dark, but there is something lighter here, too, that I seek in the waters. It traces back beyond early adulthood and
die for. But let me, instead, offer something to live for, a humble vision of Nirvana attainable now. My heaven is me at 10 years of age, big and strong enough to venture on my own yet naive and innocent enough to accept the magic and wonder that every wiggle of life elicits in my still malleable mind. And while I’m in the creek, as it winds through acres of gentle slope, the years wind back as well. I am that 10-year-old boy again. There’s still the tickle of tiny bubbles as water tumbles over rock onto bare feet and the embrace of mud as it sucks at my toes seeking singularity. My brothers and sisters of the creek, the bass and the crayfish, the green heron and the muskrat, are here as they’ve always been. There is no heaven without kindred souls. In the moving water, time transforms from a linear model to a circle of sunrises and seasons in predictable and perfect rhythm for an unpredictable yet perfect
“In the moving water, time transforms from a linear model to a circle of sunrises and seasons in predictable and perfect rhythm for an unpredictable yet perfect world.” the teen years, back to a time of simplicity. One of the quickest ways to start an argument and possibly end a friendship (or even family relationship) is to bring up the topic of religion. Heck, everybody has an opinion on religion and many are all too happy to shove those opinions down your throat — in the name of love, of course — while you gasp and choke on the bitter cutting edges. Some speak of a paradise beyond this world, something to
world. Within the circle, edges begin to blur. Within the circle, who I was and who I am become one. That hum of continuity softens roaring winds of uncertainty raging in my brain. The whispered lullaby of perpetual flow hushes me to sleep on nights of anxious worry about my children’s and grandchildren’s future. The murmur of something larger than me, yet, that is me, brings me back to the water and its promise of heaven. l
Your local shop for stringed instrument holiday gifts in the River Valley
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. Call 479-747-3111 for more information.
(479) 968-5200 Valley Piano Co.
NOVEMBER 2020
3515 W Main Street Russellville
www.valleypiano.com ~
ABOUT the RIVER VALLEY
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COMMUNITY LEADERS
...
Rashad WOODS
AGE: 28
OCCUPATION: Assistant editor for the Dardanelle
Post Dispatch Newspaper/ Dardanelle City Councilman. HOMETOWN: My hometown is Dardanelle. I have lived in the River Valley all of my life. FAMILY: My parents are Cynthia and Robert Woods. My siblings are Robin, Robert Jr. and Regenea.
1
What is your favorite book and why?
Right now, I’m reading “Becoming” by First Lady Michelle Obama. It has become my shut-off-the-world pleasure because it is hard to put down once you get started reading. I feel like we had the same childhood — have hardworking, loving parents, and star athletes as older siblings so I would have to live in the shadows until I was old enough to play sports and be good, too.
2
Dog or cat? Why?
Dogs all the way. I was attacked by a cat one time while visiting my great grandma, and it was a done deal for me dealing with cats.
3
What do you think is the most positive aspect of living in the River Valley?
It’s the community love. No matter really who you are, if you are in need our community will come together to help. There’s not a lot of communities out there like ours.
4
Photo by LIZ CHRISMAN 38
ABOUT the RIVER VALLEY ~
NOVEMBER 2020
What’s something no one would ever guess about you?
That I clog. As a kid, my mom made me and my siblings do some type of dance class. So I jumped back into clogging at the beginning of the year and love it. And it’s also some great cardio.
5
What is your favorite music genre and artist? Why?
Old school soul music. I grew up listening to Luther Vandross, Gladys Knight, Stevie Wonder, Al Green, Anita Baker, Whitney Houston, Pattie LaBelle and many more. This kind of music always brings so much joy to me because I can remember being at home and my parents would play music and they would slow dance in the living room. My siblings and I would watch them or they would always breakout and dance with us.
6
What do you nerd out on?
Believe it or not, I “nerd out” on helping people. Might sound cheesy, but I love to help people from volunteering for an event to helping a student or family level up. This goes in line with my personal platform and that is “live to give.”
www.lizchrisman.com
7
If you could change one thing about the River Valley, what would it be?
I love the River Valley, but the one thing I would change would be the attitudes towards change. We kind of have the outlook of if it’s not broken don’t fix it. We need to start coloring outside the box a little more.
8
Where is the one location in the River Valley you would tell a firsttime visitor that they must go?
Mount Nebo State Park. The scenic drive up the mountain is amazing and then you have so much to explore when you get up to the top. You can watch the sunrise, ride the new bike trails, stroll though the bench trails around the mountain and see as many deer as you can imagine, stay in one of the many cabins, and finish the day watching the sunset.
9
Pizza, tacos, cheeseburger, or fried chicken? Any particular reason why?
Fried Chicken was one of my favorite meals that my parents cooked for me and my siblings, and they even taught me how to cook it.
10
What is your favorite quote? Could be from an inspirational person, could be an
original.
“The greatness of a community is most accurately measured by the compassionate action of its members.” ~ Coretta Scott King
commercial art & portraiture
“Stars & Stripes” NOVEMBER 2020
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ABOUT the RIVER VALLEY
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