ABOUT | October 2018 by ABOUT the River Valley Magazine

HENPECKED

Reflecting the Character of the Arkansas River Valley OCTOBER 2018

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Russellville School District offers unique opportunities for our students with a smalltown feel. Through the support of a caring staff, our students have a choice and voice in planning their futures.  K-12 Project Lead the Way program  14 innovative science, technology, engineering, and mathematics (STEM) courses in grades 8-12  21 AP courses, EAST, and G/T programs  1:1 technology initiative at RHS  19 Career Pathways and a focus on career education beginning in elementary school  Award winning choir and band programs

 Arkansas Tech Career Center on the RHS campus offers in depth training and college credit in various vocational, technical, and technology-based courses  A variety of extracurricular programs with 24 boys and girls athletic teams, and numerous clubs and organizations  Registered nurses and safe rooms at every campus  State-of-the-art facilities including the Center for the Arts, STEM Center, Cyclone Arena and an indoor practice facility opening fall 2018

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

October 2018 TA B L E O F C O N T E N T S

8 Bodega Road went nowhere, literally.

The GPS showed that it dead-ended at the bottom of a hollow about six miles from where I was now. It’s one of those red clay dirt roads, the kind that sticks to the bottom of your shoes and sucks 4-wheel drive trucks down to the axles when they veer off the packed bed.

12 Curse of the ginger gene 14 Creative by design

Bryan Moatsis a tall, slender man with long legs and a big beard. He’s waiting on me with the tools of his trade in hand, an iPad and sketchbook, when I arrive for the interview. As a married man in his 30s with three children -- George, Elijah, and Pearly -- along with several chickens, dogs and cats, his life is already hectic, yet he thrives in a demanding field.

8 14

Three great tastes that taste great together

Growing up in the rural River Valley, chickens were a part of the day to day and often on the dinner table at the end of the day. Chickens are cheap to keep, backyard accessible, and delicious. What more could you ask for from a bird?

34 The planning season 36 Hunter

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ABOUT the RIVER VALLEY ~ OCTOBER 2018

Saint Mary’s Regional Health System

ABOUT THIS MONTH’S COVER Continuing our October theme of highlighting local artists while spinning creepy local yarns, Bryan Moats creates an image of backwoods chicken keeper Becky Orpington. Becky is a big believer in the keto diet.

THANK YOU for choosing our Pharmacy to meet all your vaccine requirements & prescription needs. Also, when you’re looking for the perfect gift, think Rose Drug first!

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OCTOBER 2018

~ ABOUT the RIVER VALLEY

EDITOR’S LETTER

Sweat, tears, and a whole lot of nerve It’s that time of year again. The grass fades, shadows grow longer, and I scratch out a story that strains mightily against the bounds of credibility with the help of a local artist. For October 2018 I worked with local artist Bryan Moats, who has mostly been known to the rest of us as the husband of ABOUT freelance columnist and feature writer Meredith Martin-Moats. But Bryan is more than just Meredith’s spouse. He’s a doting father, an interesting dude, and incredible artist. And as a graphic designer, he creates using a medium that, to me, still seems new-fangled and somehow not what I once considered an “appropriate” medium for art. My opinion was that art always required a sensual and tactile connection — blood, sweat, and tears on the paper or clay or stage or whatever as long as it was tangible. This was a silly thought on so many levels, the most obvious reason is that I do all of my own creating in digital format. I photograph with a digital camera. I’ve never once handwritten anything published other than a few interview notes and observations. I’ve replaced the scribes traditional soft rhythmic scratching of graphite or rolling smoothness of ink on paper with startand-stop clicks as the cursor blinks waiting on my next command. Sweat and tears are

a regular component of creation under the glow of my Macintosh. No blood yet, but never say never. Art — writing, drawing, painting, sketching singing, sculpting, dancing, photography, crafting, and others not listed — is always about the blood, sweat, tears regardless of how it comes to life. The artist exposes his or her self for the world to judge. Of all the necessary traits required of an artist, courage is the most important. And it’s through these glimpses of courage — the literary voice of Steinbeck and the images of Adams, the paintings of O’Keefe and the notes of Mozart — that our cultures have been shaped. While the pantheon of artists I named shook the world, most of the shifts in our lives and thinking occur with gentle nudges, with still and soft voices by unassuming creatives who themselves aren’t quite sure about why they do what they do. The medium for their creations doesn’t matter at all. So grab a warm beverage and settle into the cozy chair. Set your mind free to explore Bryan’s illustrations and my humble writing. They both started with only a few wispy strands of imagination, some sweat, some tears, and whole lot of nerve.

Reflecting the Character of the Arkansas River Valley since 2006 A Publication of One14 Productions, Inc Vol. XIII, Issue 9 – October 2018

DIANNE EDWARDS | founding editor JOHNNY CARROL SAIN | managing editor johnny@aboutrvmag.com LIZ CHRISMAN | photography editor lizchrismanphoto@gmail.com BENITA DREW | advertising benita@aboutrvmag.com CHRISTINE SAIN | advertising christine@aboutrvmag.com 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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ABOUT the RIVER VALLEY ~ OCTOBER 2018

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ZIMMERMAN

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(479) 264- 2438

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COMMUNITY CALENDAR OF EVENTS

October 2018 5th — The Arbors First Annual Golf Classic benefiting the Pope County Senior Activity Center. Registration starts at 8 a.m. Shotgun start at 9 a.m. Lunch is provided. Four Man Scramble $500.00 per team limited to 36 teams. Prizes for: hole in one, closest to the pin, longest drive. Hole-in-one prize is a Ford F-150 4X4. For more information contact 501-794-6651 or 501-837-4157. 6th — St John Catholic Church Harvest Fest from noon-9 p.m. American and Hispanic concession food, games for kids and adults, silent auction, raffle, bingo, live entertainment featuring the Tone Kats. For more information contact 967-3699. 7th — Blessing of the Animals at All Saints Episcopal Church from 4-5 p.m. Please ensure dogs are on a leash or in a safe travel kennel. Cats should be in a safe and calm travel carrier or arrangement. All animals are welcome: horses, hedgehogs, pet snakes, goldfish etc. For more information contact 968-3622.

11th — Arkansas Symphony Orchestra Childrens Concert, 10am at the Russellville Center for the Arts. For more info contact Ann Squyres at 968-5080. 13th — 11th Annual Augsburg Fall Fest at Zion Lutheran Church in Augsburg.

13th

— Foodstock with proceeds bene-

Find up-to-date information and future events @

www.aboutrvmag.com/events fitting River Valley Food for Kids. Live Music featuring Morgan Road and Jason Campbell. For more information contact 223-1544.

19th — Family Game Night at the Russellville location of the Pope County Library from 6:30-9:30 p.m. Classic board games, exciting strategy games, video games, and everything in between. Bingo for Bad Prizes will still start at 8:30 p.m. Bring a favorite board game from home. For more information contact 968-4368.

20th — Harvest Block Party in the parking lot of Community Christian School from 2-6 p.m. Food, games, music, a petting zoo, and a whole lot more. Tickets and armbands will be sold at the gate. For more information contact 968-1429.

25th — Community Bingo at Brookdale Senior Living Center. Starts at 2 p.m. For more information contact 890-6709. 27th — Autumn in Arkansas at Lake Dardanelle State Park. Admission is free with programs and activities throughout the day. For more information contact 967-5516. 27th

— Fall Fun Festival at Petit Jean State Park. Family-friendly nature-focused activities scheduled throughout the day. Costumes are welcome. For more information contact 501-727-5441.

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

27th — Fall Fest in Downtown Russellville from 9 a.m. – 5 p.m. Breakfast buffet at the American Legion Hut hosted by the Knights of Columbus from 8-11 a.m. Chili cook-off, pie and cake contest. Other events include the “Tour de Pumpkin” bike ride, car and truck show, arts and crafts, exhibit booths, children’s costume contest, games and live entertainment all day long. Admission is free. For festival and exhibitor information, chili cook-off and contest applications, contact 967-1437.

31st — Happy Halloween!

OCTOBER 2018

~ ABOUT the RIVER VALLEY

henpecked Story by JOHNNY CARROL SAIN | Illustrated by BRYAN MOATS

ODEGA ROAD WENT NOWHERE, LITERAL-

Road. The smallish wood-sided shanty squatted on the

bottom of a hollow about six miles from where

grass and blooming golden rod lined a rough pasture bor-

LY. The GPS showed that it dead-ended at the

I was now. It’s one of those red clay dirt roads, the kind that sticks to the bottom of your shoes and sucks 4-wheel drive trucks down to the axles when they veer off the packed bed. After the thunderstorms, it was the consistency of thick pancake batter. Acres and acres of nothing except oak, black gum, and hickory ablaze in color surrounded the road on both sides. The woods fairly glowed

in the October gloom. Sunset was three hours away, but twilight had gripped the damp landscape all day

Though the road was visible on maps and GPS, it was

nearly impossible to find with your own eyes. You had

to know where to look, and even then you could miss it. I missed it twice. As a brand new detective with the Yell County Sheriff’s office, I was driving down Bodega Road

— in 4-low, slow, and white knuckled — looking for answers because no one else wanted to.

The reason I was here may seem trivial to folks out-

side of rural flyover country. Reports of small livestock

— rabbits, goat kids, suckling pigs, and even a calf — disappearing from a circle of around a mile or so with

Bodega Road in the hub had finally reached the point where something had to be done about it. Or at least

someone needed to look into it. As the new guy, that someone was me.

My destination was the one residence on Bodega

only clearing along the entire road. Waist-high switchdered by rusty chicken wire anchored with graying cedar

posts. The cool, damp autumn weather had summoned forth green patches of chickweed amid the dying Bermuda grass. I pulled alongside the only car in the home’s

narrow dirt driveway, a 1977 Thunderbird in that ghastly

stock cream color. One hideaway headlight cover was on

the fritz so that it was locked in a perpetual wink. A red feather danced across the yard in an afternoon breeze

as I closed the truck door and started down a gently rut-

ted pathway to the front porch.I knew the homeowner’s

name was Becky Orpington. My research said that Orpington was a widower of three decades and nearing 90 years of age. Orpington didn’t look it.

A perky shock of stiff red hair bounced as she waddled

with an odd smoothness to the screen door, her pearshaped form gliding across the hardwood. Before reaching the door, she stopped mid-stride, one leg lifted for

a full second before carefully completing the step toes down first. She side-eyed me with narrowed pupils, her irises the color of butterscotch.

“How do,” she said in a peculiar halting fashion. Her voice was throaty and hoarse. I introduced my-

self, showed her the badge, and asked if we could visit for a while. “I reckon,” she replied dryly. “The parlor is this way.”

Pg. 8

OCTOBER 2018

~ ABOUT the RIVER VALLEY

The house was mostly well kept and modestly

A chicken stepped into the parlor doorway.

ductions of James Audubon’s naturalist paintings

Rhode Island red as I recalled the yardbirds my

furnished. Birds were a theme. There were reproof North American birds covering nearly every

available space. Tacky ceramics of chickens and

turkeys sat on end tables. A colorful feather arrangement headlined by the magnificent brilliance of peacock tail plumes spilled out of large glass

vase on the kitchen table. A wall of blue ribbons stood behind the vase with 30 ribbons total. “First Place: Yell County Fair,” they read.

“What can I do for you?” asked Orpington, her

tone lilting from the croak into a higher range caught me off guard. A crow cawed and clacked from somewhere in the woods beyond the open

window. I noticed a stiff black feather pressed

against the wire mesh screen and swallowed hard. I knew Orpington raised a few animals, or had

in the past, so I asked if she had lost any livestock as of late. I asked if she’d noticed anything around her place that would make her suspicious. Orping-

ton said she hadn’t, that, yes, she did keep a few animals, though, mostly chickens, but all were accounted for. As I scribbled her answer on a note-

pad, soft rhythmic clicks, the sounds of something

clawed walking on wood, pulled my attention toward the kitchen.

It was a standard looking red hen, likely a grandmother kept so many decades ago. The hen

stood still as stone staring at me in that chicken way, head turned to the side, saurian eye locked onto mine.

Goose pimples rose on the back of my neck.

I turned my focus back to Orpington, who was also staring at me intently.

“So… so… you don’t recall any strange goings-on

around these parts here lately?” Orpington said

she hadn’t, that things were “just peachy back here in the holler.” She hadn’t lost a chicken to human

or varmint for a long while and even her garden okra had produced a bumper crop this summer. “Haven’t seen a deer or raccoon back here in, oh,

I’d say five or six years,” said Orpington. “Just the crows and birds, and my chickens.”

When she finished speaking, Orpington turned

toward the hen who then sauntered to Orpington’s feet and hopped up into her lap. They both

turned their unblinking gaze on me. We sat in silence for some time, I’m not sure how long, when

a cacophony of cackles erupted from the back-

yard, jarring me from the stupor. “More of your chickens?” I asked.

“Oh, I’ve got 20 or so laying hens,” replied Orpington. “I call ‘em my blue ribbon gals. Those

hens are the ones responsible for the awards I saw you eyeballin’,” she said. “They’re likely feeling a bit peckish. Haven’t fed em since early this morning. You can come watch if you want; it’s quite the spectacle.”

I followed Orpington down into her basement expecting to find sacks of feed, but instead she

walked up to a huge glass tank writhing with the

Pg. 10

furry little bodies of more than 20 rats. “This is my

made me uneasy.

pington. “Lots of protein. But we’ve been runnin’

rats?”

secret ingredient for those blue ribbons,” said Orlow lately. This is the last of em, and I’ve been tryin’

to ration em out. Dang rats just ain’t multiplying like they used to for some reason.”

The old lady then climbed a stepladder and lowered a five gallon bucket into the tank, scooped it full of rats, and deftly snapped a lid on it.

You’ll see lots of weird stuff as a rural law of-

ficer, things that even with an explanation seem

too bizarre to be real. Watching a 90-year-old woman load and carry a five-gallon bucket of rats with the fluid athleticism and ease of a 30-year

old, and then dump that bucket into a chicken pen nears the top of the list. But it doesn’t beat what happened next.

I know a little about science and biology. I know

that birds are descended from — actually, they are

in fact — dinosaurs. I’ve also been around chick-

ens my whole life. I’ve watched them eat June bugs, lizards, and frogs. But watching 20 chick-

“Wait, have you been… have you been eating Orpington’s smile wilted and her face went cold again.

“They ain’t much different than squirrels,” said Orpington. “Not as tasty, and they sure don’t measure up to those big white rabbits.”

The awful truth came to me with clarity, but as

every last scrap of rat disappeared into ravenous

craws, I knew that the truth would be impossible to prove. Then, suddenly, the hens went silent. They gathered at the fence in a slow synchronized cadence. Every yellow eye was focused on me.

“Of course, the best eggs come from more pinkish meat, but my hens ain’t had the good stuff in 30

year or so,” said Orpington. “I been hankering to

try it again, myself. If I could just work up a little more nerve.” ~END

ens descend on a bunch of foot-long rats like a pack of velociraptors was a new and disturbing experience. After the frenzy, which lasted maybe

five minutes, a few chunks of pink rat flesh and some disturbed topsoil were the only indications of the wholesale carnage that had just occurred.

The hens were quickly pecking though the leftovers as I stood mouth agape.

An insidious slow smile stretched Orpington’s thin wrinkled lips. It was the first time any ex-

pression had crossed her pallid face since my arrival. “There’ll be some boomer eggs tomor-

ry,” she said with a wink. “Nothin’ puts weight in an egg like fresh red varmint meat. Puts some weight on me, too.” Orpington’s clucking chuckle

Pg. 11

E V E R Y D AY L I F E

Curse of the ginger gene Story by SARAH CLOWER Illustration by CLIFF THOMAS

IF YOU’VE NEVER VISITED THE NORTHEAST, I STRONGLY SUGGEST YOU DO. The scenery, the cuisine, the architecture… I adore every aspect of it. On my most recent trip up north I visited Salem, Massachusetts. Although the Salem witch trials are a gruesome part of early American history, I feel very drawn to the hauntingly beautiful old cemeteries and grave sites of the unfortunate souls who perished during this time. In Salem I stayed at the Hawthorne Hotel, a fantastic old building, named after Nathaniel Hawthorne, of course. The inside of the lobby is draped in rich colors and antique splendor. I immediately felt right at home. As I waited my turn to check in, a man walked passed me, stopped abruptly, smiled and turned back to me. He glanced up at my unruly red hair and then back down at my luggage. “Have you come to Salem to channel your great-aunt Winnifred?” he asked with a laugh. I simply raised an eyebrow at him and smiled very slightly as if to say I don’t

Get the

FLU

mean to be rude, but please leave me alone. He gave me another smile and a laugh, and walked out of the hotel. After I had checked in and been shown to my room, I freshened up a bit, tucked my hair into a big bun on top of my head, and headed out to explore the city. I set out for the oyster bar I had passed on my drive up to the hotel. I walked through the front doors of the restaurant and asked the hostess if I could take a seat at the bar, pulled out a chair and plopped down. The friendly waitress came to take my order and then whisked off to make my drink.

“Has anyone ever told you that you look like a Winnifred?” a male voice beside me asked. I turned to see an older man sitting a few chairs down from me at the bar. He looked at me with a harmless smile. “Um, no I don’t believe anyone ever has,” I replied. Who names their child Winnifred anymore? The older man continued to chat with me, and if you know me you know I’ll talk to anyone. I rarely meet a stranger. The man’s name was Art, and he told me interesting tidbits about Salem and all of its peculiar inhabitants. His oysters were de-

SHOT

not the flu!

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ABOUT the RIVER VALLEY ~ OCTOBER 2018

livered, and a few seconds later my plate brimming with shellfish arrived. We continued to visit as we ate, discussing shellfish, witchery and wine, and all things Salem. He was a very charming gentleman, and after we chatted he excused himself and we parted ways. I asked the waitress for my ticket and started the trek back to Hawthorne Hotel. Along the way, as I meandered down the winding and twisting roads of downtown Salem at dusk, I walked passed the Salem Community Theater. I heard lots of theatrical and expressive voices so I stopped at the front doors and peered in. Several young actors and actresses were reciting their lines from what looked like Romeo And Juliet. But poor Romeo… He was obviously very young, about 100 pounds lighter and a whole head shorter than the object of his affection. I stifled a giggle as his warbly voice crooned up at Juliet’s window. “You’d make a great Winnifred Sanderson if you want to come back in late September and try out for the part,” a voice said. I about jumped out of my skin! Spinning around, I came face to face with a gray-headed eccentric looking woman. “Hello, my name is Edith, I’m the director of the community theater.” Edith and I shook hands and started chatting. I told her I was just a tourist from

the South, but over our lively 30-minute conversation realized that we were definitely kindred spirits. I gave Edith a hug. We made plans to lunch together the following afternoon, and she promised to take me on a “locals only” tour of Salem. We parted ways and I continued on my way to the Hawthorne. The hotel wine bar was open when I arrived. I was exhausted from traveling, and a relaxing glass of red wine would be the perfect ending to the day. I slid into an antique high-backed chair at the bar and watched the bartender walk my direction. She smiled warmly and asked for my order. A moment later, she returned with my glass of Cabernet. “Here you are Winnifred. Oh, and I just call all redheads around Salem Winnifred,” she said with a giggle. “Why?” I asked. “I’ve been called that all day and I’m so confused! It’s just because of the red hair?” “Well yes. Well, that and because you resemble Winnifred Sanderson from Hocus Pocus. You have seen that movie right?.” I felt my face fall. My eyebrow cocked in disbelief. “Are you saying I resemble Bette Midler’s character in Hocus Pocus?” I said unamused. “Yes! I think you look just like her! And she’s sort of a mascot around these parts,”

the bartender said excitedly. It took every bit of self control I could muster to not roll my eyes. That Winnifred? The frizzy haired, buck toothed, bossy oldest sister in Hocus Pocus? I was flabbergasted. I guessed the bartender could sense my bristling to the idea. “I mean, it’s not that you look just like her, per se. It’s just the hair. It’s just the frizzy, large, bun…” She trailed off, glancing at the floor. “Ah, yes of course. This frizzy red hair is always the culprit,” I said dryly. I thought back to all the comparisons: Annie, Ms. Frizzle, Raggedy Ann, and now Winnifred the Witch. “But everyone loves Winnifred. We are crazy about witches here in Salem,” she gushed. “How ironic,” I said, still unamused. “Can you tell me where the nearest drugstore or beauty supply is?” I asked. “There’s one at the end of the block on the left,” she said. “But the front desk keeps just about anything you can think of that you may have forgotten.” “I doubt they have a flat iron,” I said. “Um, no, I don’t believe they have one of those.” “I didn’t figure. Thank you for your help, though. I’m going to find one. I think tomorrow I’m going to try to channel some Jessica Rabbit or Ariel. Anything is better than Winnifred.”

OCTOBER 2018

~ ABOUT the RIVER VALLEY

BY DESIGN

ABOUT the RIVER VALLEY ~ OCTOBER 2018

Bryan Moats

Story by KENZIE SAIN | Photos by LIZ CHRISMAN

is a tall, slender man with long legs and a big beard. He's waiting on me with the tools of his trade in hand, an iPad and sketchbook, when I arrive for the interview. As a married man in his 30s with three children -- George, Elijah, and Pearly -- along with several chickens, dogs and cats, his life is already hectic, yet he thrives in a demanding field. He feeds the kids, the chickens, and those dogs and cats as a freelance graphic designer and portrait artist. OCTOBER 2018

~ ABOUT the RIVER VALLEY

BRYAN STARTED HIS ART AT YOUNG AGE with influence from his father who was a card illustrator for Hallmark Cards, drawing with help from his dad who shared his expertise and guided him in the basics of illustration. “He was able to teach me a lot of the non-computer side of things so I could start with a good foundation,” Bryan says. “Which, I think, is important for any designer even if you don’t ever use them as hands-on tools.” As graphic design became more prevalent Bryan decided to attend the ArtCenter College for Design in Pasadena, California. Although he didn’t graduate from that institution, Bryan is a talented artist. And his education didn’t go to waste. “It was flattering to be let into the school in the first place,” Brian says. Graphic designers use visual and textual content to convey cer-

tain ideas. Graphic artists most often use computer programs to make their art as opposed to a paintbrush and canvas. They are usually credited with making advertisements, company logos, magazine, and web page layout. Many graphic artists will sit down with pencil and sketchbook to rough out drafts and then move to the computer where a variety of designing software is available. Bryan uses Adobe Illustrator, InDesign and Photoshop for most of his work. I had very little knowledge of graphic design, so I asked Bryan if he would offer his own definition. “Graphic design is a system of organizing information visually in order to achieve some kind of goal,” says Brian. “The goal can be quite literally anything but is most often associated with commercial goals like package design, advertising, and digital design

“Graphic design is a system of organizing information visually in order to achieve some kind of goal.”

ABOUT the RIVER VALLEY ~ OCTOBER 2018

(web, mobile, etc.) since they are thought to be the highest achieving use of graphic design.” Bryan thinks this because commercial goals tend to reap the most money and influence. But graphic design is deeper than that and way more proletariat than most people, even graphic designers, understand. “And that is what I like about it,” says Bryan. “I abandoned graphic design after studying it shortly at ArtCenter but remembered how wonderful the act of designing can be when I needed to create gig posters and album art for my band several years later in Fayetteville.” Bryan says his band needed to stand out. Other bands did as well. “I worked for them, too,” says Bryan. “And it was a really joyous experience. Truth be told, I lost my grounds-keeping job at U of A in Fayetteville the same morning I created my band's first flyer. I was having such an amazing time I just didn't go in to work.” Nearly two decades later, Bryan has more design experience than he can remember. “I've taught it, hated it for corporations, loved it for neighbors and friends,” says Bryan, “and even created satirical fictional characters about it.” Bryan creates logos and icons for local business and also offers his professional illustration skills to the public for portraits. He offers two portrait options. His subject portraits are done in an elegant austere style with minimal background and color. His other option is called a story portrait. >>

OCTOBER 2018

~ ABOUT the RIVER VALLEY

For this style Bryan sits with the client and ask them questions about the subject, themselves or a loved one, and incorporates that person’s personality and quirks into the portrait. Those are his favorite to do because he has a little more to run with and can incorporate his artistic vision into the portrait. He shared a few story portraits with me and it was incredible to see how different each one felt, and how I was able to imagine the subjects’ personalities without having met them. When Bryan isn’t working on freelance projects, he spends time on his passion project: Bash-O-Bash. The idea is based

ABOUT the RIVER VALLEY ~ OCTOBER 2018

around a children’s book that he and his wife Meredith, a freelance writer and director of the River Valley Literacy Council, are collaborating on called The Bulb. The idea of doing children’s book illustrations had been lingering in Bryan’s mind for years, but the concept didn’t bloom until one Halloween when his twins, George and Elijah, wanted to be a fox and a wolf. Making the costumes for the fox and the wolf somehow prompted a discussion between Bryan and Meredith about starting Bash-OBash. In the story, the quirky characters, created with help from Bryan and Meredith’s children, discover a broken but glowing light bulb. Although the book has a simple storyline, Brian and Meredith hope to assert subtle themes such as gender fluidity, respect for elders, and fostering a sense of pride in where you’re from, which are all highlighted in the Bash-O-Bash project. “Meredith and I realized that there hasn’t really been any good story telling about gender fluidity,” says Bryan. He believes that gender is a spectrum and that children should be encouraged to explore it in any way they feel. A few of his characters challenge gender norms with the purpose of showing kids that it is okay to explore yourself and your gender. Another underlying theme is the idea that you should always keep your home in your heart and be okay with the place you’re from. I sometimes struggle with the fact that I am from rural Arkansas, scared that I’ll be labeled as a “redneck” or “hillbilly.” Bryan hopes to show people who feel the same as me that you should take pride in your home because it has shaped you into the person you are today. Bryan and Meredith also want to convey these messages in a subtle way so that the book doesn’t come across as a heavy-handed lesson. They thought it should be simple and easy for children to digest and enjoyable for adults to read as well.

The art for Bash-O-Bash is very intriguing and features a color scheme of mainly black and white with pops of color in a few places. The art gave me a strange sense of nostalgia, a warm feeling while looking at it. The eccentric characters were developed with a lot of help from George and Elijah who help brainstorm with names and characteristics. The actual name Bash-O-Bash came from the twins who would use that as a sound effect while they played with their toys. Many would consider Bryan lucky to do what he loves for a living. It’s a luxury most people are unable to enjoy. Bryan has spent much of his life creating art, and now he is able to help provide for his family by pursuing his passion. He doesn’t take his situation for granted and uses his position as an artist to create an impact on the world. If you would like to order a portrait or support Bash-O-Bash on Patreon, please visit www.bryanmoats.com.

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OCTOBER 2018

~ ABOUT the RIVER VALLEY

COMMUNITY

RIVER VALLEY FOOD 4 KIDS FOODSTOCK River Valley Food 4 Kids presents Foodstock on Saturday, Oct. 13. The annual downtown music extravaganza will feature two acts this year: recording artist Jason Campbell and local sensations Morgan Road. The event is designed to be a fun, family event with the purpose of raising money for River Valley Food 4 Kids. It is also designed to bring awareness to a difficult food insecurity issue. Each week, RVF4K services 1,000 children in Pope County alone. “Obviously we want kids to be fed,” said Kristin Foster, director of RVF4K. “It takes $100 to feed one child for a year. We as a community can do that.” Foodstock’s first two years were incredibly successful with huge turnouts and a fun atmosphere. The yearly fundraiser has become a can’t miss event in the river valley, with some of the area’s biggest names making appearances. “We’ve had The Beards and the Bees, the Tone Kats, and Some Guy Named Robb just to name a few,” Foster said.

This year’s lineup couples the hottest young act in the area with one of country music’s rising stars, and a local man to boot. “We’re excited about our lineup and we’re excited about the cause,” Foster said. “This community always shows up to help our kids and we love that we get to continue what has become a tradition downtown and feed our kids at the same time.” Donation stations will be set up throughout the depot with various ways to give made available as well. Local reporter Drew Brent will serve as master of ceremonies. For more information contact 479-2231544.

Fun, Family, Friends, and Fellowship on the Mountain On Saturday, October 13, Zion Lutheran Church will hold its 11th Annual Augsburg Fall Fest from 9 a.m.- 4 p.m. The church is located at the intersection of Highway 333 and Augsburg Road, north of London and northwest of Dover. Beginning in 2008 as an outreach to the community in celebration of Zion’s 125th anniversary, the festival has grown every year, bringing in people from all over the River Valley, from the larger metropolitan areas, and from other states as far away as California.

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ABOUT the RIVER VALLEY ~ OCTOBER 2018

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The festival will begin with a Reformation Bike Ride (28 mile full Reformation and 13 mile mini-Reformation). A $20 entry fee includes lunch and a T-shirt. Entry forms may be obtained by emailing chuckecampbell@hotmail.com . Beginning at 10 a.m., kids can participate in free children’s games and activities including: bump and jumps, petting zoo, Daisy BB gun booth, climbing wall, pony rides, learning to milk on a mechanical cow supplied by Arkansas Farm Bureau, playground equipment, or just running on the church’s 40-acre property. All children’s activities are free. Activities for everyone include: arts, crafts, and educational booths; a midday cake-walk; an antique farm equipment display; all-day musical entertainment and bingo as well as a silent auction inside the new Zion Family Center. Throughout the day, visitors can pur-

chase German food: hand-made bratwursts on homemade buns served with sauerkraut or grilled peppers and onions, hot German potato salad, homemade desserts, and drinks of choice. Besides providing a family-fun day on the second Saturday of October each year, Augsburg Fall Fest is a fund-raising activity for two area mission efforts: the River Valley Christian Clinic in Dardanelle and the Augsburg Food Pantry, sponsored by the Lutheran Women’s Missionary League at Zion Lutheran Church. All proceeds generated by Augsburg Fall Fest are equally divided between these two organizations. The River Valley Christian Clinic offers free medical, dental, and eye services to residents who cannot afford them. The Augsburg Food Pantry, which has been in continuous existence since 1995, provides food to an average of 600 people each month. >>

GENDER: Female

TYPE: Shepherd AGE: Around

Mix 5 months old

This pup is ready to play. Sadie is a ball of energy and loves running around. She is super friendly with humans and other animals. Sadie loves lots of rubs and attention too. Who wouldn’t if you were that cute? To learn more, or to adopt this month’s canine, please contact the Russellville Animal Shelter at (479) 968-1944. Photo by ALICIA MEUANGMANY

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~ ABOUT the RIVER VALLEY

Last year, the festival raised almost $22,000. To date, the church has donated over $84,000 to the River Valley Christian Clinic. The Fall Fest Committee invites everyone to come and join them for a day of fun, family, friends, and fellowship on top of Augsburg Mountain. Admission to the festival is free.

Our Front Porch Community Support “Our Front Porch,” an outreach project of the local nonprofit Traveling Arts Fiesta, announces plans for its Russellville performance slated for Oct. 27, 10 a.m - 4 p.m. at DogEar Books. Like Traveling Arts Fiesta, the “Our Front Porch” is a traveling art show accompanied by a traveling front porch. The project is focused on eliciting a yearning for the intentional practice of front porch hospitality, respect, and initiating civil discourse. Themes of the art and conversation are centered on home, connectedness, rootedness, and landscape. It is a place where we unpack the word “neighbor.” The porch is where the magic happens

— gestures of hospitality, story-telling, and reminiscing abound. The porch is also a place to join one of the several Old Town Neighborhood Walks that will explore different aspects of downtown life. The familiar Dia de los Muertos walk to the Historic Oakland Cemetery is scheduled and is replete with ATU student actors re-enacting the stories of the inhabitants interred there. Community projects of this size would

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ABOUT the RIVER VALLEY ~ OCTOBER 2018

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not be possible without the financial support of patrons who value strengthening communities. A total of $12,000 has been recently donated by local and regional donors including Alternate Roots, Mid-America Arts Alliance, and The Episcopal Diocese of Arkansas. For more information, contact ourfrontporchproject@gmail.com, visit www.ourfrontporch.space or call (479) 747-0210.

CASA Volunteer Training on October 16th A Court Appointed Special Advocate (CASA) volunteer is a trained community member appointed by a judge to represent the best interests of abused and neglected children during a dependency case. CASA of the 5th Judicial District is a non-profit organization covering Pope, Johnson and Franklin Counties. We are always looking for caring and professional-minded volunteers. CASA volunteers come from all walks of life with a variety of educational and ethnic backgrounds. Prospective volunteers must be a least 21 years of age, undergo local, state, and federal background checks and are provided with initial in-depth training and on-going continued education. Why are CASA volunteers needed? • CASA volunteers provide a voice to make sure the child’s best interests are represented • CASA volunteers help ensure vital and timely services are provided to the child

2018

Mistletoe Market Join us to Shop for a Cause at a

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Friday, Nov. 2nd 10 am - 7 pm

Saturday, Nov. 3rd 10am - 4 pm

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• The child has a consistent, caring person throughout the process with a CASA volunteer • CASA’s help ensure the children do not “fall through the cracks” of the system As of September 2018, CASA of the 5th is serving 101 kids in foster care. CASA volunteers act as the “eyes and ears” of the judge. They provide the Court and interested parties with a report after carefully researching all aspects of the case and interviewing all involved parties to assist the Court in making the most sound and informed decisions possible. CASA volunteers are people like you — teachers, business people, college students, homemakers, retirees and grandparents. CASA volunteers want to make certain the voices of abused and neglected children are heard. Please consider becoming an advocate for children in your community. For more information, call 479-8801195.

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Saturday October 27th RUSSELLVILLE DOWNTOWN

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Preview Party Thursday, Nov. 1st 5:30pm-8:30pm $25 early purchase $30 at the door

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BOYS & GIRLS CLUBS

There’s a lot to love here.

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of the Arkansas River Valley For more information call 479-968-7819

www.mainstreetrussellville.com OCTOBER 2018

~ ABOUT the RIVER VALLEY

Photos by LIZ CHRISMAN Story by JOHNNY CARROL SAIN

SMACKIN’ WINGS & THINGS (720) 646-4917 | 914 S. Arkansas Ave. RUSSELLVILLE

Three great tastes that taste great together The Arkansas state bird should have been a chicken. Growing up in the rural River Valley, chickens were a part of the day to day and often on the dinner table at the end of the day. Chickens are cheap to keep, backyard accessible, and delicious. What more could you ask for from a bird? I understand the criteria for consideration as official state bird might be more stringent. But “Arkansas” and “chickens” go together like peas and carrots, like biscuits and gravy, like ice cream and cobbler. Chickens are also quite versatile… on the plate, I mean. You can fry them, roast them, grill them, boil them, and you can season them with just about anything in the kitchen cabinet. They’ll always come

ABOUT the RIVER VALLEY ~ OCTOBER 2018

out scrumptious. But I’m here to tell you about one way you’ve likely never tried chicken— covered in peanut butter and drizzled with grape jelly. You read that correctly. You can get this incredible creation at Smackin’ Wings and Things, a food truck soon-to-be brick and mortar eatery in Russellville. Ask for the PB&J wings and get an order of Buffalo chili cheese fries for accompaniment. After a few bites of each, you’ll crave the spicy kick cutting through that sweet smoothness of peanut butter and grape jelly slathered on those meaty wings. Three great tastes that taste great together. Why hasn’t someone thought of this before?

OCTOBER 2018

~ ABOUT the RIVER VALLEY

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

When life gives you lemons Story by LYDIA ZIMMERMAN, Food Editor Photos by LIZ CHRISMAN

I RECEIVED MY BAG OF LEMONS FOUR DAYS BEFORE CHRISTMAS 2017. That was the day I heard those dreaded words: You have breast cancer. Since then, I’ve received months of chemotherapy, undergone a bilateral mastectomy, and am currently working through a regimen of daily radiation treatments. Through this journey I have met some of the most wonderful people, such as the CARTI staff and radiation staff at St Mary’s, my wonderful surgeon Dr. Hagans, and countless courageous individuals going through treatment similar to mine. I have had such an outpouring of emotional support and prayers from my family, church family, work family and even some of my own patients at work The support from my new “bosom buddies” — Tami, Sara, and Nancy — fighting this same battle, offering words of encouragement, advice and positive attitude, have kept me afloat through the last nine months. One particular new friend is someone with whom I’ve attended church for years but only recently come to know better. Even though Mr. Rodney Pfeifer has battled cancer before (and is again), he always has a smile and a kind word of encouragement to all he encounters. He is a blessing to everyone he meets, and in becoming friends with him I’ve tried to have the same philosophy in dealing with cancer. My way of trying to encourage others is to bake, whether it is baking bread or cookies to take to others receiving treatment or the staff who’s doing the treating. It is my way of giving back to those who have done so much for me. Perhaps it was a kind word or just a smile when I needed it most. It means everything to one fighting this battle. Cancer is a horrific thing to go through, but I have felt so blessed to meet people I would not have met otherwise. So I’ve learned to make lemonade from the lemons I received last Christmas by trying to be a blessing to at least one person each day, whether with baked goods or just a smile. Remember, October is Breast Cancer Awareness month. So ladies, let’s not forget to do your monthly self exams and get those yearly mammograms. As always, enjoy!

ABOUT the RIVER VALLEY ~ OCTOBER 2018

Strawberry Lemonade Cookies

STRAWBERRY LEMONADE COOKIES ABOUT Magazine Featured Recipe ~ October 2018

1 box (15.25 oz) Betty Crocker Super Moist Cake Mix Lemon 1 box (15.25 oz) Betty Crocker Super Moist Cake Mix Strawberry

4 eggs 2/3 c vegetable oil (divided) 2 tsp lemon juice 2 c powdered sugar 1 T milk

Preheat oven to 375°F. Begin by mixing the two cake mixes as follows. Pour the lemon cake mix into a large bowl and the strawberry cake mix in another bowl. To each cake mix, add 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon of lemon juice; mix until well blended. Cover and refrigerate each bowl for 20 minutes to firm slightly firm. Remove batters from fridge, and take 2 rounded teaspoons of lemon batter and roll into a ball. Repeat with the strawberry batter. Gently roll the lemon and strawberry dough together to make one large ball. Transfer the dough ball into a bowl with 1 cup of powdered sugar, and roll to lightly coat in sugar. Place on a parchment-covered baking sheet at least 2 inches apart. Repeat with remaining dough. Bake each batch for 10 minutes, until they turn slightly golden and are cooked through. Transfer to wire rack and let cool completely before serving. To make the glaze (optional), whisk together 1 cup powdered sugar with 1-2 tablespoons of milk until combined. Add more milk to thin the glaze if needed. Drizzle with a fork or piping bag onto the cookies once they have reached room temperature. Recipe courtesy of tablespoon.com

BREAD PUDDING WITH LEMON SAUCE 3/4 c granulated sugar 4 lg eggs 1 1/3 c half and half 1 c milk 1 T grated lemon peel 2 tsp vanilla extract 1 dz day old glazed donuts (about 10 c), look at your local grocery store’s mark down bread rack 1 1/2 tsp cinnamon 1/2 c raisins (optional) Whisk sugar and eggs until light and fluffy. Add half and half, milk, lemon peel, and vanilla and whisk together. Tear donuts into walnut size pieces. Fold donuts into milk mixture and allow to sit 10 minutes. Heat oven to 400 degrees F. Spray a 9x13 in baking dish with non-stick spray. Bake at 400 degrees 40 minutes or until brown on top and firm in the center. Remove pan from oven and cool on a wire rack 5-10 minutes. Serve with Lemon Sauce (recipe to follow) Lemon Sauce 1/2 c granulated sugar 2 T cornstarch 1 tsp lemon zest 1 c water 2 T lemon juice 4 tsp butter

In a medium saucepan, combine sugar, cornstarch and lemon zest. Stir in water and lemon juice; stir to dissolve cornstarch. Cook over medium heat, until thickened and bubbly; cook 2 minutes more. Remove from heat; stir in butter. Serve warm over bread pudding. EASY LEMON PIE 9 in pie crust 14 oz can of sweetened condensed milk 3 egg yolks (whites not used) ½ c lemon juice Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 20-25 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lemon slices. SPIRIT OF THE SEASON PUNCH 1 qt boiling water 8 tea bags 1 gal apple cider 1 c lemon juice 2 1/4 c brown sugar 12 whole allspice 12 whole cloves 4 cinnamon sticks, broken 1 bottle burgundy wine Apple slices

Easy Lemon Pie

In a large saucepan, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags. Add cider, lemon juice, sugar and spices. Simmer 10 minutes, stirring occasionally. Remove spices; add wine and heat through. Garnish with apple slices. Makes about 35 (5 oz) servings.

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~ ABOUT the RIVER VALLEY

LEMON RICOTTA CAKE 3/4 C Softened Butter 3/4 C Granulated Sugar Zest From 3 Large Lemons 1 tsp Lemon Extract 3 Large Eggs, Separated 1 C Full Fat Ricotta Cheese 1/2 C Plus 2 T All-purpose Flour 2 tsp Baking Powder Dash of Salt TO SERVE: Fresh Strawberries Preheat oven to 325 degrees F. Lightly grease and flour a 7 or 8 inch spring-form pan. Beat the butter and sugar with a hand mixer until light and fluffy. Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth. Mix together the flour, baking powder and salt, and beat into the butter mixture just until combined. Wash your beaters well, and then beat the egg whites in a separate bowl until stiff. Gently fold the egg whites into the batter then spoon the batter into your prepared tin. Bake for about 45 minutes, or until a cake tester stuck into the center comes out clean. Allow to cool to room temperature before serving. Recipe courtesy of italianfoodforever.com HOMEMADE LEMON DROP CANDY 1 c sugar, granulated ½ c water ½ tsp cream of tartar ½ tsp lemon extract 2 tsp citric acid yellow gel food coloring super-fine (granulated sugar in food processor), powdered or granulated sugar, to coat

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ABOUT the RIVER VALLEY ~ OCTOBER 2018

Prepare work stations-- sauce-pan, silicone mat/marble/oiled parchment paper on sheet pan, oiled/buttered kitchen shears, oiled/buttered spatula, pan of coating sugar. Have ingredients all measured and ready to incorporate before starting. Sugar isn’t very forgiving! Heat sugar, water and cream of tartar (prevents crystallization) in stainless steel or copper saucepan over medium/medium-high heat. Heat to exactly 300 deg F, using a candy thermometer to verify temperature. At 300, immediately remove pan from heat and pour to silicone mat or marble surface. Mix in lemon extract, citric acid and a small amount of gel coloring Incorporate with oiled spatula. When cool enough to handle (this will happen quickly), form into rope. Using oiled kitchen shears, cut rope into individual pieces. Let fall into pan of coating sugar. This prevents the pieces from sticking to each other. Sift excess sugar and allow candy to cool completely. It will harden after some time. Recipe courtesy of southernfatty.com PAN SEARED SRIRACHA LEMON PORK CHOPS 1 lb boneless pork chops 1 lemon, juiced 2 T chili garlic sauce 2 T sesame seed oil 1 T soy sauce (lachoy is gluten free) 1 1/2 tsp sriracha 2 T oil for cooking Mix the lemon juice, garlic sauce, sesame seed oil, soy sauce and sriracha in a small bowl, mix well. Place marinade in a plastic

bag and pour marinade over top. Place pork chops in fridge to marinate, you can do this anywhere from 8 hours to 30 minutes. When ready to cook heat a large skillet to medium heat. Pour 1 tablespoon of the olive oil in the skillet and when it is hot place 2-3 of the pork chops in the skillet. Be careful not to crowd them. Cook for about 3 minutes, flip and cook another 3 minutes. Remove cooked pork chops and keep warm. Add the last tablespoon of oil and cook the rest 3 minutes on each side. This is great served over brown or vegetable fried rice. **Depending on the thickness of your pork chops you may need to adjust your cooking time. I used medium thickness boneless pork chops for reference. Recipe courtesy of maebells.com SWEET PEA SALAD WITH SCALLION, BACON AND LEMON CREAM DRESSING Salad: 1½ T olive oil 6 slices turkey bacon, chopped 10 oz frozen sweet green peas (not thawed) 3 scallions, green & white parts, thinly sliced ½ c flat-leaf parsley leaves, pulled from stems Salt and black pepper Dressing: ¼ cup (60 ml) whipping cream 1 teaspoon lemon juice ½ teaspoon lemon zest ¼ teaspoon sugar 1 pinch salt Heat the oil in a medium skillet over medium-high heat; add the bacon and fry until crispy, about 4 to 5 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate to cool and drain off the excess oil.

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Fill a medium saucepan half-full with water and bring it to a rolling boil; add a generous sprinkling of salt. Stir in the frozen peas and time them for 45 seconds. Strain the peas and let them cool. Combine the bacon, peas, scallion, parsley leaves, and a pinch of salt and pepper in a large bowl, and then pour it onto a serving dish; chill until serving. For the dressing, whip the cream until thickened enough so that when you spoon a dollop, it stays without spreading out too much. Whisk in the lemon juice, lemon zest, sugar, and salt. Right before serving, dollop the Lemon Cream Dressing onto the salad. Recipe courtesy of anediblemosaic.com CREAMY LEMON CHICKEN PICCATA FETTUCCINE 8 oz fettuccine uncooked 1/2 c all-purpose flour 1 1/2 lb chicken breasts skinless and boneless (about 3 or 4) 1/2 tsp salt or to taste 1/4 tsp pepper or to taste 4 T butter unsalted 1 T olive oil 1 T all-purpose flour 2 cloves garlic minced 1 c chicken broth low sodium 1 T fresh thyme chopped 1 T capers 3 T lemon juice freshly squeezed 1 c heavy cream 1 T fresh parsley chopped Parmesan Cheese Cook the fettuccine according to package instructions until itâ&#x20AC;&#x2122;s al dente. Preheat oven to 350 F degrees.

Add the 1/2 cup of flour to a shallow plate. Season chicken with salt and pepper, then dredge through the flour. In an oven safe skillet melt the butter over medium heat. add the chicken and cook on both sides until golden brown, about 3 or 4 minutes per side. Do not worry if the chicken is not cooked through. Remove the chicken from the skillet and set aside. Discard the leftover butter in the skillet and add the olive oil. Whisk in the flour until a paste forms. Stir in the garlic and cook for 30 seconds. Whisk in the chicken broth, you will notice it start to thicken immediately. Add the thyme, capers, lemon juice and stir. Stir in the heavy cream and season with salt and pepper if needed. Add the chicken back to the skillet and place in the oven and cook for about 30 minutes until chicken is cooked through. Toss the pasta together with sauce, you can remove the chicken to make it easier to toss the pasta with the sauce, then garnish with parsley and if preferred some Parmesan cheese. Recipe courtesy of jocooks.com WHIPPED LEMON SALT SCRUB 1/2 cup Coconut oil 1/2 cup Shea Butter 15 drops of Lemon Essential Oil 1/2 cup Epsom salt or sea salt In a mixer combine at medium to high speed the coconut oil, shea butter and lemon essential oil until smooth and creamy. At low speed mix in the Epsom salt or sea salt until just combined. Place it in a small pint jar to be kept or given to friends and family as gifts, This will store well for 6 months. Recipe courtesy of missinformationblog.com

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~ ABOUT the RIVER VALLEY

LEMON RASPBERRY BREAD Bread 1/2 c butter, melted 1 c sugar 2 eggs Juice and zest of 1 lemon 1 1/2 c all-purpose flour 1 tsp baking powder 1/2 c milk 1 c raspberries Glaze 1 c powdered sugar 3-4 T lemon juice 1 T lemon zest Preheat oven to 350. In large bowl mix together your butter and sugar and stir until incorporated. Add in your eggs and lemon juice and zest and stir until blended. Slowly add in your flour and baking powder mixing slightly before adding in your milk. Stir until well blended, some lumps are fine. Fold in your raspberries breaking them apart while stirring. Spray a 9”x5” loaf pan with non-stick cooking spray and pour batter inside. Bake for about 1 hour or until center is set and toothpick comes out clean. Remove from oven, cool in pan for about 5 minutes before removing to wire rack to cool completely. Meanwhile mix together all your glaze ingredients, once bread is cooled pour glaze over top and spread out. Cut and serve! Recipe courtesy of yellowblissroad.com

PARMESAN LEMON CHICKEN 12 chicken tenders cut to bite sized if desired 2 T lemon juice 1 c heavy whipping cream 2 T white grape juice concentrate I make juice for dinner with the rest 1/4 c parmesan cheese salt and pepper Cook chicken tenders in buttered saucepan until brined and cooked through. Place chicken in casserole dish. In same saucepan, add lemon juice, lemon peel, white grape juice concentrate. Keep on low heat and add heavy whipping cream, with a few dashed of salt and pepper. When bubbling, pour over chicken tenders. Top with a generous amount of parmesan cheese. Place in oven on broil for 7-12 minutes. Serve over mashed potatoes, rice, or quinoa Recipe courtesy of kristendukephotography.com LEMON WHITE CHOCOLATE BARS WITH KING’S HAWAIIAN CRUST 6 King’s Hawaiian Original Hawaiian Sweet Dinner Rolls 1/2 c Graham cracker crumbs 1/4 c butter melted 1 can (14 oz) sweetened condensed milk 1 T Lemon zest (from one large lemon) 4 T Lemon juice (from one large lemon) 1 tsp vanilla extract 1 egg 1 c white chocolate chips Preheat oven to 350 degrees. Line a 9x9” pan with foil and spray with cooking spray. Tear up the King’s Hawaiian Dinner

Rolls and add to a food processor. Pulse a few times until only crumbs remain. Add bread crumbs and graham cracker crumbs to a large bowl. Pour melted butter over the crumbs and stir well. Pour into prepared pan and press firmly to compact. Bake for 15 minutes, or until the edges just begin to brown. Meanwhile stir together the sweetened condensed milk, lemon zest, lemon juice, vanilla, and egg. Remove hot crust from the oven. Sprinkle white chocolate over the top. Pour the lemon mixture evenly over the crust. Bake for an additional 23 minutes, until it just starts to brown around the edges and center is jiggly but bounces back when touched. Cool completely before cutting into bars Recipe courtesy of crazyforcrust.com LEMON ROASTED HERB POTATOE NUGGETS 8 russet potatoes (large sized, peeled and cut into 1 1/2- 2 in chunks) 1 lemon 1/3 c butter (olive oil, or other oil will work as well; a butter/olive oil combination is very good too) 1/2 tsp kosher salt 1/2 tsp cracked black pepper 1 1/2 T oregano (dried herbs, thyme and rosemary are good choices) 1 whole garlic bulb (broken into about 4 pieces optional) Parboil the potatoes in salted water for about 3-4 minutes, no longer. Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or

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metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice. Toss together so that the potatoes absorb the lemon juice. Add the salt, pepper, herbs, garlic cloves and olive oil. Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster. Recipe courtesy of rockrecipes.com LEMON LUSH 2 c all-purpose flour 1 c butter, softened 1/2 c finely chopped pecans 1/4 c sugar 2 (8-oz) packages cream cheese, softened 1 c sugar 1 T fresh lemon juice 2 (3.4-oz) packages instant lemon pudding mix 3 1/2 c milk 1 (16-oz) container whipped topping, thawed Preheat oven to 350 degrees. In a medium bowl, stir together flour, softened butter, pecans, and 1/4 cup sugar until evenly mixed. Press into the bottom of a 9X13-inch pan. Bake for 20 to 25 minutes, or until golden brown. Let cool. Using an electric mixer, beat cream cheese, sugar, and lemon juice until smooth. Spread on top of the cooled shortbread crust. In a medium bowl, whisk together pudding mix and milk until it thickens some, about 3 to 5 minutes. Pour on top of cream cheese layer. Refrigerate until set, about 1 hour is good. Spread whipped topping over top. Cut into squares. Recipe courtesy of spicysouthernkitchen. com

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OCTOBER 2018

~ ABOUT the RIVER VALLEY

COMMUNITY COMMERCE

Saint Mary’s Regional Health System

Story by MEREDITH MARTIN-MOATS

ounded in 1925 and located at 1808 West Main in Rus- Millard Henry Clinic system with five locations around the sellville, Saint Mary’s Regional Health System serves region, the Outpatient Therapy Center, a state of the art carthe River Valley community diology center, the Wellness Fitwith a 170 bed full-service hospital ness Center, and a staff of over 900 offering a range of medical services employees. Saint Mary’s Regional Health System and quality care with 77 active phyDirector Jim Davidson says the ser(479) 968-2841 sicians and 43 consulting physivices at Saint Mary’s boil down to the 1808 W Main St cians. Other facets of Saint Mary’s basics. Their mission, he explains, is Russellville, AR 72801 Regional Health System include the to “bring health to life through peo-

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ABOUT the RIVER VALLEY ~ OCTOBER 2018

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ple caring for people.” Such a mission is about something so much more than advanced technology or state of the art equipment, both of which Saint Mary’s boasts. “We believe in the holy trinity of health care,” says Davidson. Saint Mary’s seeks to heal the mind, heal the body, and heal the spirit. Community outreach and support is a crucial part of this mission. Davidson notes their myriad of community partnerships including a close relationship with the Junior Auxiliary, a commitment to area students, substantial donations to area schools, and innovative programing to increase patient care and community growth. Working in partnership with Friendship Community Care, Project SEARCH High School Transition Program is a oneyear, school-to-work program providing people with disabilities tuition-free job training along with educational and developmental opportunities. Now in its second year, this innovative workplace immersion brings together career skills and boasts hands-on training. Saint Mary’s works closely with the ATU nursing program, offering both intern and extern programs and hiring multiple ATU nursing graduates each year. Davidson speaks highly of the successful summer extern program that offers rising senior nursing students employment and on the site job training via rotation through multiple clinical settings including IMCU, rehab science, family birth center, critical care, neuroscience and more. For Davidson, the success of Saint Mary’s is dependent on their commit-

ment to the community, both patients and staff. “We owe it to our team members to bring our values to life,” he says. Those values are focused on teamwork, effective communication, measurable safety, measurable quality, continuous improvement, active compassion, mutual respect, and integrity. Each Tuesday the hospital offers new employee orientation, ensuring that the focus of care is not simply on technological advancements but rather on “the fundamental human transaction of people caring for people,” says Davidson. Recently the hospital was recognized for its cardiology program, winning an award from the AR SAVES program (AR SAVES stands for Arkansas Stroke Assistance through Virtual Emergency Support), for “most improved” in the care of stroke patients. Davidson speaks to the ripple effects the hospital has throughout the community. “We sustain over 850 jobs; we pay $5.3 million in salaries and benefits a year; and we provide 16 million dollars in uncompensated care in the river valley,” he says. Saint Mary’s also gives over $100,000 each year to local organizations including Arkansas Tech University, Arkansas Valley Soccer, ATU Endowment & Trust, the Boys and Girls Club, area Chambers of Commerce, Main Street Russellville, Russellville Chamber, Russellville High School, Russvegas 1/2 Marathon, and United Way of Pope County.

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OCTOBER 2018

~ ABOUT the RIVER VALLEY

The planning season Story & photo by JILL MCSHEEHY

TUGGING AT THE ROOT, I shook off the dirt and tossed the scraggly tomato plant in the wheelbarrow. I then gathered up the spent cucumber vines and pulled up a few weeds, the roots letting go with gentle tugs. Finally, untangling the season’s new blackberry canes, I tied them up to the trellis to prepare for next spring. I stood and surveyed the rest of my garden plot — the okra reaching for the sky, beans producing once again in the moderate fall temperatures, a successful late planting of summer squash, and carrot seedlings planted before summer’s end. But with the tomato plants, melon patch, and corn stand gone, most of the garden area lay bare. Like an unpainted canvas. Suddenly, my late-summer exhaustion gave way to a new excitement and hope. My mind percolated with thoughts and ideas for next year: how I’d do this differently or that better, how I’d scratch this crop altogether and add many more of that one. Oh, the possibilities!

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ABOUT the RIVER VALLEY ~ OCTOBER 2018

Typically I don’t begin planning the year’s garden until Christmas Day. It’s a comfort habit of mine. Tucked in the middle of the shortest days of the year, when a brown earth sleeps outside the cold glass window, I wrap myself in a blanket, brew a cappuccino, read gardening books, and thumb through seed catalogs. While reading, I make notes and dream. And sometime in January I have my garden all planned out. But a few years ago, I decided to make a change. Yes, planning a garden in the middle of the winter is a fun and cathartic activity. But I learned my garden — and harvest — benefited more when I began the planning process while the current year’s garden was fresh on my mind. Then, when I would wrap myself in that blanket on Christmas morning, I could be-

gin creating a much more organized and doable garden plan. If you want to get a jumpstart on next season’s garden, here are my simple methods to get started planning next year’s garden in the fall. Identify What Didn’t Go As Planned I hoped this year that I’d harvest and preserve enough shelling peas to last our family all season, but I did not earmark enough room for them this season. Next year I know I’ll have to allocate more space for peas in the early spring. Chances are, you have a few regrets in your garden this season, too. Jot down those disappointments or regrets, and when you start planning your garden in the winter, you can plan to improve on those areas for next year.

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Remember What Worked Well This season proved one of my best so far, and I want to remember it all for next season. For example, my unpruned tomatoes yielded more fruit and resisted disease longer than the ones I diligently pruned. A new variety of canteloupe I tried -- Ambrosia -- was nectar from heaven. And the zucchini planted in late-July produced the best harvest with no pest problems. You think you’ll remember everything that worked well in your garden, but as time goes by — trust me — your memory will start fading. You may recall the stellar cucumber harvest, but will you remember when you planted or how many when it comes to mapping out next year’s garden layout? Make sure you write down all of your successes so you can replicate them next season. Test Your Soil and Amend Accordingly Fall is the best time to have a soil test done, and I encourage you to take advantage of our local cooperative extension service for this. It’s a free service for Arkansas residents and you can discover the pH and nutrient levels of your soil along with recommendations on amending your soil for next season. You can find instructions on how to take soil samples at the University of Arkansas Cooperative Extension Service web site, and then you can take your soil to the extension service in Russellville. You will receive your results in the mail in a couple of weeks. Then, you have have time to add compost, manure, lime/sulfur, and other organic amendments as needed. Doing this in the fall gives these materials plenty of time to break down into usable nutrients before the next season.

I have my soil tested every year and recommend every gardener utilize this helpful service. Plan for Next Season Based on Achievable Garden Goals Those seed catalogs… let me tell you. They’re like the old Sears Christmas Catalog when I was a child. One year I succumbed to trying too many new crops, and in hindsight I wasted valuable garden space on some of those new ideas. I always want to try new things, but I let myself get carried away that year. Because the realism of what worked and what didn’t is fresh on our minds, we can plan what we will truly want out of our gardens. For example, I would have liked to have had more corn and onions, but I had plenty of tomatoes, garlic, and melons. By planning our gardens in the fall, we also have a realistic view of what we can keep up with. In the spring it’s tempting to want to expand the garden, but at the height of summer we can find ourselves in over our heads. In the fall, though, we understand what’s doable and what isn’t. When our gardens fit our capacity to manage them, they’re more likely to be successful, and we’re less likely to burn out. As the leaves turn hues of orange and as you mentally slip into the next season, your garden may begin to slip your mind. But as the days begin lengthening in the late winter and you start planning a new garden with a new year full of possibilities, you’ll be grateful that you’ve taken these small steps. Just a bit of hindsight and forethought can make a huge difference in your garden success next season.

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OCTOBER 2018

~ ABOUT the RIVER VALLEY

Story by JOHNNY CARROL SAIN

Hunter I WATCH HER MOVEMENTS BECOME SLOW AND DELIBERATE as rustling leaves bring her to alert. An image of the oak tree reflects in her dilated pupils. Shaky hands testify to the adrenaline racing through her veins. I whisper, “can you see it?” There is no reply. “It’s on the third branch up.” Searching eyes scrutinize leafy boughs. Whispered words tumble out in a ragged breath. “I see it,” she says. I kneel behind her to take it all in. The camouflaged gun barrel circles in cool late-afternoon air. The circles tighten and she holds her breath.

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The shotgun barks. The fox squirrel is tumbling. It comes to rest amid the roots of an ancient oak -- a copper-hued harvest from the forest and a fitting symbol of autumn, the season of harvest. With no hesitation, she’s beside it. I wonder about the thoughts racing through her mind. She understood where meat comes from at a tender age, long before thoughts of gunpowder and arrows. I watch her body language as she takes an active role in the circle. Seconds pass. She is looking at the squirrel as I slowly approach and I feel like an intruder in this deeply personal moment. The taking of a life, no matter how small, calls for reverence. I don’t need to tell her this. She al-

ready knows how her dad feels about it. But how does she feel? She looks at me with excitement and pride and surprise and bewilderment all plainly visible in her face. Her eyes well up as the storm of emotions rage. “Is he dead?” she asks. “Yes, great shot, girl. How do you feel about it?” Seconds pass. She looks at the squirrel, the oak, and back at me. “I can’t really describe it,” she says. I worry. Maybe this is too much, maybe she wasn’t ready, maybe she will never be ready. I’ve never forced the outdoor pursuits on my daughters. Both were introduced to nature before they could walk, taught to love and respect the wonders of the wild. Both were invited to participate in the taking of meat for our family. My oldest fell right in, stocking the freezer on numerous occasions. Now it was little sister’s turn. Would spilled blood turn her away? Was the act of killing for her food too much for her young mind and heart? She strokes the orange fur and looks at me straight on with clarity. “Are we’re going to eat him tonight?” With those words the worry disappears. Whatever the coming years might bring I’ll always remember this day, this light, this moment. Right now, the girl is a hunter.

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~ ABOUT the RIVER VALLEY

What

we’re reading

The Witches As reviewed by CHRISTINE SAIN

he Witches, by Stacy Schiff, is a historical account of the 1692 Salem Witch Trials, the events leading up to the trials, the public hangings that took place following the trials, and life in the communities afterward. As solemn as those times were, they are part of our history. The book brings to light facts from our past that aren’t often discussed. Replaying accounts of witches flying through the air, up chimneys, and inflicting bites on others sometimes telepathically, Schiff explains the mindset gripping the communities. Daughters accused mothers, fathers accused daughters, husbands accused wives, neighbors accused neighbors, and even ministers stood accused. All ages were accused of being bewitched, from the very young to the very old. No one was immune from the paranoia. Maybe flying witches were hallucinations of a community suffering from hysteria or perhaps they had eaten a plant with psychedelic properties. Was it a hoax or a conspiracy, a method of oppression to gain control over those who were hesitant to conform? Schiff offers rational and logical explanations for some of the behaviors, explanations that were not known during the time. I’d never considered the conditions endured by 17th Century New England Puritans and what impact those conditions must have had on their mental state. The biggest question: why were most of the accused women? The events took place during a time that had no established criminal justice system, a time

ABOUT the RIVER VALLEY ~ OCTOBER 2018

when the accused were presumed guilty until proven innocent. Schiff illustrates the many obvious flaws in the system. She shares with the reader the primitive and unfair court proceedings and the unorthodox manner in which the accused were questioned. I’m thankful our justice system has progressed from those times. Schiff illustrates the events that occurred the day of the hangings. She describes the desperate pleas from the convicted continuing to claim their innocence, the somber crowd gathering to witness the hangings, the lack of empathy the executioners displayed evidenced by the undignified manner in which they buried the deceased. While reading about the hangings, I tried to imagine what it must have felt like to be facing death by execution for something you knew you weren’t guilty of. I also tried to put myself in the shoes of the spectators. Guilt and shame would come to mind first followed by fear that I would be the next person accused. Schiff details life in town after the hangings, a subject I had not previously considered. Salem was a small community. I find myself struggling to imagine what it must have been like sitting in the church pew next to your accuser, the very person who was your friend one day and accused you of an act punishable by death the next. This was a challenging read, both in the nature of the subject and level of detail. But with cool fall weather in place, now is the perfect time to curl up with The Witches.

Author STACY SCHIFF

“What we’re reading” is brought to you by ABOUT the River Valley magazine in partnership with Dog Ear Books of Russellville. Each month we’ll feature a book review guest written by various folks around the River Valley that know a thing or two about good reads. Reading is the cornerstone of a well-informed citizenry and a well-rounded individual. We’re hoping this partnership will turn into something more, perhaps a movement community wide that leads to deeper thought and discussion. Look for all titles spotlighted here at Dog Ear Books.

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

October

January

6th: Meagan Oxendine & Austin Thomas 5th: Brook East & Will Hanna 13th: Leighann Dicks & Cory Thone

19th: Morgan Riley & Wesley Derrick

20th: Hannah Barnett & Matt Lutz

26th: Savannah Hodges & Seth Walker

27th: Kara Barnhouse & Kenn Withers

26th: Katie McCusker & Trevor Pinkston

November 17th: Elizabeth Pearce & Michael Bynum

December 2018

26th: Katie Winberry & Austin Griffin

February 9th: Kate Harville & Josh Cloud

8th: Valerie Breashears & Chris Dodson

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OCTOBER 2018

~ ABOUT the RIVER VALLEY