shake it off
Reflecting the Character of the Arkansas River Valley SEPTEMBER 2017
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TA B L E O F C O N T E N T S
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SEPTEMBER 2017 EDITION
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8 Shake it off
Few people show as much lifelong dedication to their craft as Terry Holland of Russellville. She’s been practicing the Middle Eastern art of belly dance since 1974. Over the years, she has become a prolific dancer and has been instrumental in developing Arkansas’s belly dance community.
ABOUT THIS MONTH’S COVER After 43 years of teaching traditional belly dancing, Terry Holland performed veiled barrel rolls in front of our photographer’s camera for this month’s cover shot. A mix of slow shutter speeds & strobing enabled us to capture Ms. Holland both stopped & in midmotion of her dance.
14 A failure to communicate 16 Believe we can change the world
Because We Can may have gained recent fame in Russellville through their on-going campus food recovery initiative as well as the highly anticipated Green and Gold Cupboard for ATU students and faculty. But Kendall Tubb said the mission of Because We Can goes way beyond that.
26 Meat-eaters delight
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What better way to satisfy your carnivorous urges right in the middle of Russellville than Old Post BBQ. The combo includes one pound of meat of your choosing along with a couple of sides. Pour on some sauce, which takes a little from Memphis and Texas style barbecue, and chow down.
34 Symbol of a simpler time 36 Just a little Buffalo River
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A PAGE FROM
The Editor’s Notebook
Phone-less days
This is going to blow some minds, but back in the 70s and 80s, sometimes an entire day would go by and I would never speak to my parents unless it was in person. Sometimes I’d spend the day at the creek or in the woods or at a friend’s house without any communication with Mom until I got home after dark. Family members and friends would drive to Little Rock and we would never know if they made it safely until they were back from the trip. I’m not that old, and I remember when we first had a phone installed in our home. I was six, I think. I also remember my parents’ discussion prior to. Pros and cons were weighed against each other. What about the cost, it was probably a buck fifty for the month, and what about long distance charges for calling family in the next county or (gasp) in another state? After the shiny, harvest yellow rotary was installed, we all just stared at it for a good part of the evening. I’m not sure we even knew anyone else’s phone number. How could we possibly know its descendants would one day rule our lives? The phone quickly changed our social habits. Back then, the “drop-in” was a regular occurrence. Often, we never knew someone was coming to see us until they were there, and this was welcomed. It was, in fact, encouraged. But soon, visits lost their spontaneity. Get-togethers had to be planned out as free time mysteriously seemed to be disappearing. My last phone cost more than $500 and I didn’t bat an eye about the price. There was no discussion with Christine or even with myself about it. No pros and cons list beyond memory and how many pixels in the camera (the definition of cameras and phones has changed dramatically in the last thirty year). A mobile phone is nearly a necessity in 2017. My master is rarely beyond arm-reach nowadays. It’s usually in my pocket, and I can’t remember the last day I didn’t have some form of communication through it. The definition of “drop in” has been changed as well. You’d better send a text before calling. My phone says my schedule is tight, and I just don’t have time for impromptu chats. Our mobile phones are a blessing, sure. We can do work from pretty much anywhere. But more and more I feel like we got a raw deal, like we’ve accepted convenience in exchange for something of far greater value that we can never get back. And that maybe what this world needs more than anything else Johnny Carrol Sain, Editor is a few phone-less days. johnny@aboutrvmag.com
Reflecting the Character of the Arkansas River Valley since 2006 A Publication of One14 Productions, Inc Vol. XII, Issue 8 – September 2017
DIANNE EDWARDS | founding editor JOHNNY CARROL SAIN | managing editor johnny@aboutrvmag.com LIZ CHRISMAN | photography editor lizchrismanphoto@gmail.com BENITA DREW | advertising benita@aboutrvmag.com CHRISTINE SAIN | advertising christine@aboutrvmag.com MIKE QUAIN | creative content producer mike@aboutrvmag.com MEREDITH MARTIN-MOATS | freelance meredith@aboutrvmag.com JILL MCSHEEHY | freelance jill@aboutrvmag.com SARAH CHENAULT | freelance sarah@aboutrvmag.com LYDIA ZIMMERMAN | columnist lydia@aboutrvmag.com CHRIS ZIMMERMAN | layout/design chris@aboutrvmag.com CLIFF THOMAS | illustrator maddsigntist@aboutrvmag.com
ABOUT… the River Valley is locally owned and published for distribution by direct mail and targeted delivery to those interested in the Arkansas River Valley. Material contained in this issue may not be copied or reproduced without written consent. Inquiries may be made by calling (479) 219-5031. Office: 220 East 4th Street Email: info@aboutrvmag.com Postmaster: Please send address changes to: One14 Productions 220 East 4th Street Russellville, AR 72801
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CALENDAR OF EVENTS: SEPTEMBER 2017 September 1 — Art Walk in downtown Russellville from 6-9 p.m. September 3 — In-Seine Adventure at Lake Dardanelle State Park from 12:30 1:30 p.m. Meet at Kayak Beach. What all lives in the lake besides fish and turtles? We will seine for macro-invertebrates and see who is living in the lake. Come prepared to get wet and wear water shoes. Admission is free. For more information contact 967-5516. September 3 — Night Hike on the Seven Hollows Trail at Petit Jean State Park from 7:30 - 8:30 pm. Meet Park Interpreter Matt at the Seven Hollows trailhead for a special night-hiking experience along a short section of the Seven Hollows Trail. Admission is free. For more information contact (501) 727-5441. September 7-16 —Paint the Town Green & Gold: September 7-10 business window decorating. September 11-12 window contest judging. September 13 - lunch at Depot Park 11 a.m.-12:30 p.m., September 14 - pep pally at Hindsman Tower 5:30 p.m. Golden Suns volleyball 6 p.m. September 15- State of the University Breakfast at Williamson Dining Hall 7:30 a.m. Golden Suns volleyball 11a.m. and 5 p.m. September 16 Golden Suns volleyball 11a.m. Party at the Plaza 3 p.m. Wonder Boys football 6 p.m. For more information contact 968-2530. September 8 — 2nd Annual First Responders Appreciation Event 11-1:30 p.m. Downtown Russellville Depot and Depot Park. Hosted by the Russellville
Knights of Columbus. Any businesses or organization that would like to help in any way or make donations, contact Wayne Eastman 567-3920 or Christie Austin 857-6214. September 9 — All Re’ved Up 4 Kidz Benefit Car Show 10 -1 p.m. in the Brangus parking lot 1509 E. Main Street Russellville. $20 entry fee per vehicle. Any type of vehicle, motorcycles welcome. Peoples choice awarded for 1st, 2nd and 3rd places. Bring a bucket to set in front of your vehicle. Vehicles are “voted” best by dollars. Donations will be excepted at the gate entrance as well. Dunking booth, horse and buggy rides, silent auction, food and more.This is a charitable event with 100 percent of all proceeds going to CASA of the 5th Judicial District. For more information contact 264-6677. September 16 — Hawk Watch at Cameron Bluff Overlook Drive on Mt. Magazine State Park from 10 - 11 a.m. Watch from high cliffs of Cameron Bluff as hawks, falcons, and even eagles fly by, sometimes at eye level. Help identify and tally them as they pass over the only official hawk watching site in Arkansas. Admission is free. For more information contact (479) 963-8502. September 12-16 — Pope County Fair at the Pope County Fair Grounds in Russellville September 21 — Clarksville Health Fair 8 a.m. - noon at Marvin Vinson Multipurpose Building 1611 W. Oakland Street Clarksville. An Apple A Day...Healthy Ag-
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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.
ing After 55 Free Senior Health fair. Free health screenings as well as health information. Hosted by Senior Care, Johnson Regional Medical Center, and the Clarksville Parks and Recreation Association. For more information contact 754-5490. September 30 — Light the Night 5k 7-9:30 p.m. at Cline Park 208 Meadow Place Clarksville. CASA of the 5th Judicial District’s inaugural Light the Night 5k Glow Run/Walk in Johnson County.There will also be a kids 1k race at 7 p.m. and a glow competition around 9:30 p.m. All proceeds will benefit CASA of the 5th Judicial District in their mission to provide a trained court advocate for every child who enters foster care in Johnson, Pope and Franklin counties. Fees/Admission:$25 for 5k — ages14 & up, $10 for 1k — ages 13 & under. For more information contact 880-1195.
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Shake it off Story by MIKE QUAIN | Photos by LIZ CHRISMAN
Few people show as much lifelong dedication to
their craft as Terry Holland of Russellville. She’s been practicing the Middle Eastern art of belly dance since 1974. Over the years, she has become a prolific dancer and has been instrumental in developing Arkansas’s belly dance community. Terry, or “Zahara” as her audience knows her, got her start after watching a Miss America pageant in the early 70s. One entrant performed a mesmerizing belly dance full of shimmies and rolls for the talent portion of the pageant. “It was absolutely the most beautiful thing,” Terry says. “She had a stunning deep green and white silk costume and veil and put on the most fantastic dance I had ever seen.” That sense of wonder still fills Terry when she performs and teaches.
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ew people show as much lifelong dedication to their craft as Terry Holland of Russellville. She’s been practicing the Middle Eastern art of belly dance since 1974. Over the years, she has become a prolific dancer and has been instrumental in developing Arkansas’s belly dance community. Terry, or “Zahara” as her audience knows her, got her start after watching a Miss America pageant in the early 70s. One entrant performed a mesmerizing belly dance full of shimmies and rolls for the talent portion of the pageant. “It was absolutely the most beautiful thing,” Terry says. “She had a stunning deep green and white silk costume and veil and put on the most fantastic dance I had ever seen.” That sense of wonder still fills Terry when she performs and teaches. Terry’s first teacher, Carroll Russell, taught her an Americanized version of one style of belly dance and still inspires Terry today. “You never forget your first teacher,” she says. Soon Terry picked up the name Zahara, which means desert flower in Arabic. “A lot of dancers will pick up a dance name. When you dance, it’s a little bit like stepping outside yourself. It’s a different persona,” she says. Within two years she started her own troupe called Desert Fire. It was then that she picked up a second dance name: Mama T. “I get girls who haven’t taken classes in 20 years who will say ‘hey Mama T’ as they walk in the door,” Terry says. Although she loves to dance and performs often, her real passion is teaching. She taught classes at the Fayetteville youth center for 26 years before moving to Russellville in 2003 and starting another studio called Mirage. Belly dance is a direct descendant of some of the oldest known forms of dance. It has origins in the Middle East, Africa, and India where it was used in fertility ceremonies. “It was brought down from mother to daughter through the generations,” Terry says. “Belly dance was taught to make birthing easier.” She explains that the nomads of the time moved around so much that mothers didn’t have time for a long labor. Their days were long and the travel was difficult. “The mothers might have to get up and travel the very next day after giving birth,” she says. The nomads needed a way to make childbirth as quick and painless as possible. The belly rolls and other moves helped build strength to make the process easier. While traditions varied from region to region, Terry notes that the dance was developed by women and performed for women. Unlike media portrayals, this form of dance is not meant to be sexual. “There’s a fine line between seductive and sexual,” Terry says. Much of the sexualization of belly dance comes from
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Hollywood portrayals in the early 20th century of belly dancers who were either slaves or deceitful women using their charms to trick the main character. Traditional belly dancers haven’t always had an easy time overcoming this stigma. “I always tell my girls that what they do at home is their business, but once they put that costume on they are representing the troupe,” she says, “I tell them to stand up straight, you carry yourself well, you watch your language, and know you are representing a culture that is not your own.” Even though her troupes have always been respectable, she has had her fair share of detractors. “We were dancing in a mall in Northwest Arkansas, when I had Desert Fire, across from a Bible book store,” she says, “We were completely covered up by our clothing, but a girl with short shorts and a tight t-shirt that said ‘I’m a Pepper’ came out, looked me in the eyes, and told me I was a sinner.” Terry took the insult in stride.“I felt sorry for her and her narrow mindedness.” Although people do occasionally have a problem with the style of dance, the majority of people love her
“It shows that anyone can be alluring. It does not require a perfect figure or youth and beauty. The emphasis is on creativity, talent, and effort.” performances. “You’re always going to have people who treat you that way,” she says. Modern day belly dance has a rich history and is a melting pot of different styles. Many of the moves come from Turkey, Egypt, and India with influences from the West coming later. What started as a tribal dance eventually grew into styles such as Egyptian Cabaret, American Tribal Style, and Tribal Fusion. “Everybody kind of picked what they liked from it,” Terry explains. >> SEPTEMBER 2017 ~ ABOUT the RIVER VALLEY
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Her favorite style is a type of Egyptian Cabaret, which is one of the more traditional styles and the one she has studied since the beginning. “I love the glitz of the costumes and the elegance,” she says. American Tribal Style (ATS) is another common style that is gaining popularity. ATS is always performed in a group and is less choreographed than other traditions. “Instead of memorizing a set of moves, ATS girls use hand signals to coordinate their movements,” Terry says According to Terry, belly dancing has numerous benefits for women. One big benefit is that it’s a huge confidence boost. “It takes a lot of guts to get up there in front of people on stage,” Terry says. She explains that the dance and performance builds not only confidence in front of an audience, but body confidence as well. “It shows that anyone can be alluring. It does not require a perfect figure or youth and beauty,” she says. “The emphasis is on creativity, talent, and effort.” Emotional and physical resilience are also byproducts of belly dance. “I’ve seen belly dance help women get through divorce, and I’ve seen it help women who have arthritis and are losing mobility,” she says. It’s also a great way to make lifelong friends, and anybody can dance. Terry’s current students include a mother, daughter, and grandmother. “It’s fun, and that’s how I try to keep it,” she says, “If I were in this business to make money, I would have gotten out of it years ago.” 12
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One other aspect Terry enjoys is the costumes. They often involve colorful and flowing wrap-skirts with beaded embellishments. Different styles use canes, swords, and zills (finger cymbals). When Terry began dancing, there were few places to buy pieces for belly dance outfits. Pointing to a photo of herself decked out in full costume, she says “I hand beaded that over one winter.” It’s a tedious process that can take dozens if not hundreds of hours. Other items she was able to buy from friends who traveled to Egypt. These days she is able to buy much of it online. During her 43-year career, Terry has built quite a legacy as a dancer, educator, and now organizer. She started the annual Shimmyfest in Springdale in 2001 that brings in teachers from all over the United States. The festival and seminar is a twoday event that started as a way to expose Arkansas belly dance students to teachers from all over the country. “It’s important to learn from a variety of teachers, but not all of my students were able to afford travel,” she says, “We try to keep it inexpensive enough that Arkansas dancers can afford to attend.” Although the festival started small, it has since grown to more than eighty dancers from six states. Terry shows no signs of slowing down, and that may be entirely due to her hobby turned lifestyle. I ask her about plans for the future. “I’m going to keep dancing,” says Terry. “It keeps me young.” l
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EVERY DAY LIFE
A failure to communicate
Story by SARAH CHENAULT | Illustration by CLIFF THOMAS
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here is always something so refreshing about a new school year. Maybe it’s the feeling of autumn on its way in or the organization of getting back to a steady routine, but I relish in the back to school hubbub. My son entered the third grade this year, and although he isn’t excited about having to wake up early once again, he is elated to see his school mates after a long summer break. I am very thankful that Raff loves school and that he especially loves to read. He enjoys checking out books from the school library quite often. He has recently become more interested in non-fiction books and over the summer he picked up quite a few biographies from the city library. They have a great collection of non-fiction books for kids around his age. He says he wants to be an inventor when he grows up, so his first choice was the biography of Thomas Edison. He read most of the biographies the city library had to offer with in the first few weeks of summer. When the school year began once more, he was thrilled to discover the library at his elementary school had the same line of biographies for kids. This particular kind is geared toward children and simply outlines the major life accomplishments of the person about which the biography is written. One of the first books of the school year he read was a short biography about Helen Keller. He was immediately engrossed in Helen’s story and sympathetic to her plight. He was amazed at how sign language worked and that people communicated by only using their hands. He requested a sign language book for Christmas, although it was several months out. He began to communicate with his own made up hand gestures. These gestures were not always so easy to decipher but were quite comical. One Sunday afternoon, I took Raff to lunch at our favorite Mexican place. The waiter directed us to our table in the back of the restaurant. He took our order and quickly returned with our drinks, a basket of tortilla chips, and a bowl brimming with salsa. A couple of tables down from ours, a woman who seemed hearing 14
ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
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impaired was trying to communicate with her waiter. She was asking a lot of questions about what kind of oil the restaurant used. I assumed she had some sort of food allergy. The woman spoke considerably louder than most people when addressing the waiter and had a slight speech impediment, similar to a person with very limited hearing. It seemed as if the woman was having trouble communicating with the waiter and she became frustrated. “Can you come back in a few minutes?” The woman loudly asked the waiter. “I’m sorry…?” The waiter replied, as a confused look spread across his face. The two of them were having trouble understanding one another. “I’m having trouble reading yours lips, and my husband will be here momentarily, can you come back in a few minutes?” The woman asked, even louder. “I’m sorry…?” The waiter replied again. The woman sighed. “I’m deaf!” The woman said, nearly at a shouting voice level.
“Can you come back in a minute?” “Yes, ok, I’ll be right back!” The waiter exclaimed. He either finally realized what she was asking for or her loud bellow scared him into the kitchen. Raff had also been observing their raucous exchange, and as I was about to instruct him not to stare, he turned to me with wide eyes and loudly declared, “Oh My Gosh Mom! That’s Helen Keller over there!” I nearly choked on my chip. Several heads at other tables swiveled in our direction.
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I pretended not to notice. “Raff,” I started, “ that’s not ---” Quicker than I could finish my sentence, Raff was digging furiously through my purse. “What are you looking for?” I asked puzzled. “A pen!” Raff exclaimed and let out a frustrated sigh. “Found one! Hurry! I need a napkin!” He said. I handed him the napkin my silverware was set upon and before I could
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ask any questions he was headed to the woman’s table. I could feel the heat rising in my cheeks as I saw him chatting with the woman, his arms flinging wildly about and his fingers making odd shapes. It suddenly occurred to me that he was trying to communicate with her by using his own version of sign language! Raff returned to our table a couple of minutes later, and plopped in his chair, pen and napkin still in hand. “How’d it go?” I asked. “Good. She was really nice, but…” he
looked down at the napkin, face down on the table and shrugged, seemingly unfazed. “I asked for her autograph but instead she told me to love some woman.” “What?” I asked, puzzled. Just then our waiter sat hot plates of delicious Mexican food down in front of us. Raff dove right in, and with a mouthful of rice, nodded to the napkin on the table as to answer my question. I had to stifle my giggle when I read what was written on the napkin. “Love, Sharon.” l
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SEPTEMBER 2017 ~ ABOUT the RIVER VALLEY
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BELIEVE WE CAN CHANGE
THE
WORLD Story by KAREN RICKETTS | Photos by LIZ CHRISMAN
“It’s like Because We Can is a book, and food recovery is just the first few chapters,” said Kendall Tubb, the organization’s cofounder. “We have done a bunch of different projects, but the whole reason why we started this was simply to make a difference in society. The whole point is to promote social justice, build efficacy and empower students to realize that they can make a difference.”
Because We Can may have gained recent fame in Russellville through their on-going campus food recovery initiative as well as the highly anticipated Green and Gold Cupboard for ATU students and faculty. But Kendall said the mission of Because We Can goes way beyond that. A few years ago, Kendall, along with friends Matt Freeman and Jenna Cahoon, left one of Dr. Sean Huss’s sociology classes feeling frustrated that more wasn’t being done to tackle social issues and they wanted to do something about it. “We were finally like ‘we need to do something’, but we weren’t sure what to do or how to do it,” Kendall said. “So we decided to start an organization because we thought that would be the best way to get something done. We asked Dr. Huss to be our advisor. Later on Dr. Stobaugh joined as our co-advisor because the organization grew really fast.” Because We Can officially became a registered student organization at Arkansas Tech in December of 2014 and quickly grew from three to almost 200 members. Since its inception, Because We Can has organized toy drives for foster children in Yell and Pope Counties, held food drives, and has worked with the Russellville School District to collect hygiene items for students. “A lot of the students are from low income, lower social-economic status households and they are being sent home and are getting bullied because they don’t have the best hygiene when they can’t help it,” Kendall said. 16
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In addition, Because We Can also partners with other student organizations at Arkansas Tech to support their colleagues’ efforts. “Part of our goal is to change the culture on campus so people are more likely to get involved,” Kendall said. “A lot of people drop out because they don’t have friends and they are struggling and don’t know what to do. We want to make a network where everyone is interconnected. We say that we are the Tech family, well, we want to make sure that ‘we are the Tech Family’ means what it says it means.” Through their involvement in Because We Can, many students have been impacted in a positive way. I spoke with several members about how the organization has impacted them and changed their outlook on life. Kendall’s educational objectives have
changed dramatically. “I have definitely come out of my shell a lot since working with Because We Can,” Kendall said. “It has changed my total outlook on life and goal in life. I did want to be a neuroscientist, I still love it, but I realized that research wasn’t for me. What really drives me is applying these concepts and making concrete changes in society. So I’m going into a master’s program for social work at the University of Buffalo. I want to work with communities and nonprofit organizations to help make a world a better place. I definitely didn’t have that mind set before working with Because We Can. I guess I wasn’t brave enough or didn’t think I could do it. But now working with them, I see that not only I can do this type of work but everyone can. Everyone can make a difference.” Lantwan Traylor will be a senior in the behavior science department this fall and senior co-chair for Because We Can. “I would say being in the organization has made me more confident in talking to people,” Lantawn said. “It has helped me become more of a leader and has made me more aware of social issues like poverty, hunger and homelessness. Learning about food insecurity in the River Valley has really opened my eyes and made me want to be more involved. After I graduate I plan to get my masters in social work and eventually become a counselor. I love Because We Can. It’s a great organization, and I think overall it has had a positive impact on the community and its members.” Sydney Stone, a triple major in psychology, sociology, and criminal justice said the organization has changed her outlook on the future. “I took one of Dr. Huss’s classes and he kind of scared us into it,” said Sydney. “But it was good because it got me to go to the meetings. After that I was hooked. When you show up for food recovery you don’t realize the impact it’s having until you take it
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ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
to the people and you see their faces. All of the projects we do really make a difference. I like it because it makes me a little more optimistic about the future. You watch the news and it’s something negative every day. It makes me feel better about our generation. Maybe we can turn it around.” Mason Sims, a recent graduate from Arkansas Tech said: “I’ve gotten a lot of experience through food recovery, being shift leader and working with people back and forth on morning and night shifts, and getting to see the faces of people who are being fed. Through Because We Can I really got to put myself out there and really see how our work is affecting the community. Like with the hygiene drive I helped transport all of the hygiene items last year to where they were going to distribute items to community members that needed it. It was a good learning experience, too, because it’s not one of those things that you see if you are not a part of it. It was a really empathic experience. I was glad to be able to do my part. This fall I will be attending the University of Nevada Reno for my masters of educational leadership. I’ve also gotten a job as a graduate resident director while I’m there and I’m looking forward to it.” Marlie Ball is also a psychology, sociology and criminal justice major at Arkansas Tech. “I think what makes Because We Can great is that it’s student led,” Marlie said. “We’re in college, we are taking responsibility for our own future. We are taking initiative
and I think that is awesome. I love Because We Can because all of the members are nice and friendly and want to help others. The biggest thing I can take away from it is realizing that I can make a change in my surroundings and do good things, which is such a great feeling. Even when I move away from Russellville I plan on taking what I’ve learned from Because We Can into my new community and try to make a change there. I plan on volunteering at other organizations and just reaching out to help others.” >>
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“I like it because it makes me a little more optimistic about the future. You watch the news and it’s something negative every day. It makes me feel better about our generation. Maybe we can turn it around.” The faculty advisors have seen a change in their students as well. “We want to emphasize the impact the students have, what they get out of this,” said Dr. James Stobaugh, co-advisor to Because We Can. “The ones that become involved we see are doing better in their classes because they care more about being here and making the campus and community a better place. They are flourishing.” As advisors, Professors Dr. Sean Huss and Dr. James Stobaugh provide guidance and assist in keeping the students on the right track. “What we do is really different from other traditional student service programs. We let them call the tune,” Dr. Huss said. “What we do is just help facilitate and keep them on the right mission.” That mission is a strong ethical commitment to helping the most
vulnerable. “The poor in this area are quantitatively different than what most people think of as poverty,” Dr. Huss said. “The people who get a lot of the food from the food recovery or food pantries are people that just can’t make ends meet. Sometimes they are working two jobs at minimum wage. That’s what poverty looks like in rural areas.” “There are families that are living in hotels and they are faced with the choice of buying food or just having a roof over their head or buying medicine,” Dr. Stobaugh said. “They shouldn’t have to make that choice, but we live in a society where people are. We want to help people that are the most vulnerable.” Because We Can is an all-inclusive welcoming group, anyone
Four pharmacists on staff and ready to help with your questions. Downtown Russellville
(479) 968-2456 • 121 North Commerce Avenue
CandDDrugStore.com 20
ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
can join. “If you are willing to roll up your sleeve and get involved you become a member of Because We Can,” Dr. Stobaugh said. Members of Because We Can plan to work with local high schools in the future and share their leadership and knowledge with area students. “We tailor things in such a way to try to create a necessary leadership capacity and civic engagement,” Dr. Huss said. “One of our long term goals is developing a leadership program within Because We Can that in turn will train people. Students can go into the high schools to teach the students how to do this stuff, too.” Since the beginning, the Arkansas Tech administration has been supportive of Because We Can’s endeavors. “We have had a really supportive administration from the president on down,” Dr. Stobaugh said. “Every level has supported us in our efforts. They have fostered an environment that has given us the freedom for us to go out with the students and turn them loose to see what they can do and what they are capable of.” The students involved with Because We Can have a determination and focus for social justice that it is contagious.
“Our students have grit,” Dr. Huss said. “Our attitude is usually they come in and they think it’s the end of the world when something has derailed. We try to explain to them that the first word you hear is ‘no,’ but no doesn’t mean we stop. ‘No’ means we find another way to yes. Perseverance pays off. You have to be irrational enough to believe that you can change the world.” l
SEPTEMBER 2017 ~ ABOUT the RIVER VALLEY
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COMMUNITY PAGES
ABOUT...the River Valley
Uncommon Communities Announces 2nd Annual Farm To Fork Dinner
Uncommon Communities of Pope County will host the 2nd Annual Farm to Fork Dinner on Saturday, October 7, 2017. The Farm to Fork Dinner will take place at 6 p.m. on West C Street with a reception at Depot Park. The Farm to Fork Dinner aims to showcase River Valley grown ingredients prepared by local chef Amanda Jones from the Arkansas Tech Career Center Culinary Program. Guests will savor a fantastic al fresco meal surrounded by Historic Downtown Russellville. William Blackart will provide music for the evening. Limited tickets will available on Eventbrite, at the Russellville Area Chamber of Commerce, and at Main Street Russellville until September 23rd or sold out. Tickets are $50 each for the reception and four-course meal. The mission of Uncommon Communi-
ties is to promote and enable community and economic development by restoring and vitalizing our business districts and our communities. For more information on becoming involved with Uncommon Communities contact Tonya Oates at Tonya. Oates@saintmarysregional.com or Tabatha Duvall at tduvall@russellville.org.
NEW DEAN TAKES OFFICE IN ATU COLLEGE OF BUSINESS
Dr. Lisa Toms understands there are multiple paths to student success. A first-generation college student, Toms did not begin college until she was already married with two children. Buoyed by support from her older sister Kelly, the same person who taught her how to read before she started elementary school, Toms persevered and completed
her undergraduate degree in three years. Now Toms’ grit and determination have garnered her an opportunity to serve as dean of the Arkansas Tech University College of Business. She is beginning her first academic year in that role this month. Toms’ path to the dean’s chair in Russellville began at her alma mater, Southern Arkansas University in Magnolia, when she taught a summer course as an adjunct instructor. “The first semester I did that, I knew that was what I wanted to do,” said Toms. “So as I began that journey, I realized that others had been affected by higher education in the same way as me. I often remind my faculty colleagues that not everybody gets to go to work every day and change lives. That’s it. That’s my motivation.” Toms holds a Bachelor of Business Ad-
No matter your business size or needs, ASI can help. Networking, server administration, IT consulting, accounting systems, structured wiring, we service it all, and more. With over 20 years of service to the Arkansas River Valley, we’re prepared to help you with all your computer needs. From design to setup, to installation and beyond, ASI is here for you.
Computer & Information Technology Services 22
ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
479.880.2005
220 EAST 4TH STREET, RUSSELLVILLE
ministration degree from SAU and Master of Business Administration and Doctor of Business Administration degrees from Louisiana Tech University. She worked at SAU from 1991-2017, serving in the roles of internal auditor, director of institutional research, faculty member and dean of the Rankin College of Business. While at SAU, she received faculty awards for teaching and research. “I’ve admired Arkansas Tech from afar,” said Toms, who holds the faculty rank professor of marketing at ATU. “It was still in the state, and it was appealing to me that I already knew the higher education environment in Arkansas. It just seemed like a good fit.” In addition to her experience in higher education, Toms has also sold insurance and mutual funds, and she has worked in bank marketing. The sum of her professional experiences has yielded a firm belief in the power of distributive leadership. “I very seldom tell anyone to do anything,” said Toms. “I’ve learned that by
the role of that committee. I believe if you ask someone to do something, you let them do their job. Invariably, if I had an idea I would mention it to them, and they would either take that idea, run with it and make it better, or they’d say what if we tried this. It very soon dawned on me that there were other ideas better than mine. It is a benefit to everyone, particularly the students, if you work together on something instead of against each other.” Visit www.atu.edu/business to learn more about the ATU College of Business.
ATU EARNS NATIONAL RECOGNITION FOR ENROLLMENT GROWTH asking questions, someone might come back with a better idea than mine. You go into being a dean for the first time…you don’t know what you don’t know. Not very long into my time as dean at SAU, within the first year, we formed committees that I truly intended for the members to carry out
Arkansas Tech University has been named one of the 10 fastest-growing institutions in its category in the United States for a fifth consecutive year. The 2017 Almanac of Higher Education, which was published by The Chronicle of Higher Education, lists Arkansas Tech as the ninth fastest-growing public, master degree-granting university in the country. >>
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Millyn’s has
Everything for Fall!
Arkansas Tech achieved the distinction with 76.2 percent growth in enrollment during the 10-year span (2005-15) utilized for the listing. The 108th session of Arkansas Tech will begin with the opening of classes for the fall 2017 semester on Wednesday, Aug. 23.
SAVE THE DATE FOR NATIONAL PUBLIC LANDS DAY AT LAKE DARDANELLE STATE PARK
Millyn’s Fall promos: ------------
LABOR DAY SALE ----------1/2 OF 1/2 PRICE BARGAIN SHOP Sept. 15 & 16
As the summer season begins to wind down, it is time for us to look forward to the fall, and this includes National Public Lands Day hosted by Lake Dardanelle State Park. The annual cleanup, held in conjunction with the Great Arkansas Cleanup, will be on September 30 from 8 -11 a.m. Following the cleanup, volunteers are invited to enjoy a free meal at Lake Dardanelle State Park. Each year, thousands of volunteers celebrate National Public Lands Day by volunteering their time for cleanup and beautification projects. During the event hosted by Lake Dardanelle State Park, teams are sent to public lands managed by a variety of agencies in the area to pick up litter and beautify them. The community is encouraged to take part in the cleanup event to show your appreciation and support for the multitude of public lands in Russellville area. Area businesses, clubs, churches, scouts, and others are invited to put teams together for the event. Any parties interested in participating should call Lake Dardanelle State Park at 967-5516 for more information or to register to clean an area. Supplies will
be provided at no cost for the cleanup. Join the thousands of other people across the nation in celebrating our public lands on September 30.
LOCAL ARTIST RECEIVES PROFESSIONAL DEVELOPMENT
Russellville artist Jeannie Fowler Rodriguez Stone has recently been awarded two grants to further her professional development. A doctoral student in leadership studies at University of Central Arkansas, Stone considers herself a cultural studies scholar, community-builder, and arts activist. Both grants supported her summer research in Puerto Rico, her maternal homeland.
Alternate Roots, of Atlanta, Georgia, supports the creation and presentation of original art that is rooted in communities of place, tradition or spirit. Their Artistic Assistance gift allowed Stone to
-----------ANNUAL 3-DAY STOREWIDE FALL SALE Sept. 28, 29, 30
Millyn’s
FRONT STREET, DARDANELLE
479-229-4144
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ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
Football is back! Catch your favorite college or NFL team at... 220 W Main Street, Russellville | (479) 219-5181
Hours: 11am to 10pm Sun-Thurs • 11am to Midnight Friday & Saturday
join a cultural immersion class through a Community Arts University Without Walls initiative offered by the Caribbean Cultural Center African Diaspora Institute in New York City. They studied contemporary artists in the island colony who are creating dialogue on
the world stage and many organizations using creativity and arts to build community, uplift the people, and create a thriving economic force. In the jungle, on the coast, and in neighborhoods, arts is a catalyst for change. Art is revitalizing urban spaces and connecting rural spaces. The arts are keeping a cultural legacy alive. Stone learned to bomba and plena dance, watched indigenous performances, planted coffee trees, harvested mini-pineapples, studied the linguistic landscapes of arts district filled with murals that have emerged from run-down neighborhoods, and visited studios of world renowned artists and galleries. The Arkansas Arts Council also awarded Stone a Sally A. Williams grant to apply toward her travel. Stone plans to build a series of art works depicting her personal experiences as a former inhabitant of the island and depicting Puerto Rico as it re-imagines itself. To visit Stone’s website or to schedule a studio tour, www.jeanniestone.com or 747-0210. l
WELCOME
Home
R I D E & CA R E AMCARE understands the need for personal assistance after a hospital stay, or surgical procedure. Let AMCARE take the worry out of who will take care of you upon discharge from the hospital or rehab and get you home with our Welcome Home “Ride and Care” service. Welcome Home “Ride & Care” includes 4-6 hours of exceptional care beginning at discharge. AMCARE will provide transportation, picking up prescriptions and groceries, running errands, and light housekeeping including laundry, changing bed linens, preparing meals, and other tasks to help you get settled back at home, safe and comfortable.
Call us at 479-880-1112 for more details or to Schedule your Ride & Care Home. Licensed by Arkansas Department of Labor and Arkansas Department of Health. Bonded and Insured.
www.youramcare.com SEPTEMBER 2017 ~ ABOUT the RIVER VALLEY
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VALLEY VITTLES
Meat-eaters delight Photos by LIZ CHRISMAN | Story by JOHNNY CARROL SAIN
OLD POST BAR BQ | 407 South Arkansas, Russellville
My diet turns decidedly more carnivorous as summer fades into autumn. Omnivorous through spring and summer, when the first cool breezes blow through the River Valley my tastebuds turn. The fruits and veggies that satiated through the heat just won’t cut it anymore. This is likely some vestigial urge from a time when we needed protein in its purest form along with a healthy dose of fat to make though a winter. I still need protein in its purest form and a healthy dose of fat to fortify for the cold, though, it’s mostly to satisfy my spirit nowadays. And what’s the best way to prepare meat of any kind? Barbecue, of course. It’s incredibly primal. Sauced up with a spicy, tangy blend of seasonings that perfectly accent the fire-tinged flavors of the smoke, barbecued meat hearkens back to the genesis of cooking. Also, it’s delicious. You can best satisfy your carnivorous urges right in the middle of Russellville at Old Post BBQ. We had the combo, which is one pound of meat — ONE POUND OF MEAT — of your choosing along with a couple of sides. Pour on some sauce, which takes a little from Memphis and Texas style barbecue, and chow down. Then, find a nice quiet place in some September shade and nap it off like any good carnivore would do. l 26
ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
ABOUT...the River Valley
SEPTEMBER 2017 ~ ABOUT the RIVER VALLEY
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COUNTERTOP CREATIONS
ABOUT...the River Valley
PEANUT BUTTER BREAD 5 T Butter 2 c Plus 2 T Peanut Butter 3 1/4 c Sugar 3 Eggs 4 1/4 c Flour 1 T Plus 1/2 tsp Baking Powder 1/2 c Dry Milk Powder 1/4 tsp Salt 1 1/8 c Water Pre-heat oven to 350°F. Baking time 20-40 Minutes depending on type of pan. Cream butter, peanut butter and sugar until light and fluffy. Add eggs one at a time and mix on low speed until blended. In a separate bowl combine the flour, baking powder, salt and dry milk. Add the dry ingredients to the creamed mixture and mix on low speed for one minute or until mixture is the consistency of course cornmeal. Gradually add the water while mixing on low speed. Mix until just blended. Spread batter into a ½ bun pan (17 ½” x 12 ½ “), large brownie pan, or mini loaf pans. Bake at 350°F for 20-40 minutes depending on depth of batter. Check by inserting a toothpick. Bread is done when toothpick comes out clean and top is slightly brown. Recipe courtesy of the Food Services Division - Los Angeles Unified School District.
What’s on the menu? Story by LYDIA ZIMMERMAN, Food Editor
R
ecently I was reminiscing with my coworker “Miss Deb” about the school cafeteria lunches we ate growing up. It brought back the nostalgia of looking in the paper every Sunday to see what was on the school lunch menu for the week. My mother always thought eating a hot meal in the lunchroom was so much better for us than “brown bagging it.” So I ate many school cafeteria lunches growing up, and most of them weren’t half bad. In “celebrating” (at least most parents are doing a little happy dance) the kids returning to school, I’ve found authentic school lunch recipes from around the country. Stretching from our neighboring state of Tennessee to the Hawaiian Islands, these are some tasty recipes worth trying. As always, enjoy!
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ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
SUNMAN-DEARBORN SCHOOL CHILI (INDIANA) This very popular chili was always served with cornbread and butter on the side. 1 lb hamburger 1 tsp salt 1 T brown sugar 2/3 c catsup 1/2 c tomato paste (6 oz) 4 oz spaghetti, broken into thirds 3 T onion 1/2 tsp pepper 1/2 tsp chili powder 2/3 c tomato sauce (8 oz can) 2/3 c pinto beans (15 oz can) Brown hamburger and onion. Drain off extra fat. Add rest of ingredients, except spaghetti. Add one quart water. Bring chili to boil. Add spaghetti. Serve when spaghetti is soft. Recipe courtesy of recipegoldmine.com
Let the pizza sit 5-10 minutes before slicing into rectangles, two rows of 5 rectangles each. Serve hot! Indulge in the childhood lunchroom memories. Oh, and don’t forget the napkins! Serves 10. Recipe courtesy of oven+apron.com
GLENDALE SCHOOLS PEANUT BUTTER CRUNCH From the Glendale, CA School District. 2 1/2 c sugar 1 1/2 c white corn syrup 3 c peanut butter 1 1/4 (12-oz) packages cornflakes Combine sugar and syrup in saucepan. Bring to fast boil, stirring constantly. Do not overcook. Remove from heat and add warm peanut butter. Stir until well mixed. Pour over cornflakes. Mix well, working quickly. (Ideally, have assistance with this stage of operation as quickness is essential). Pour into well-greased 15 1/2x10 1/2inch pan, pressing lightly. Cut into squares. Makes about 30 pieces. Recipe courtesy of The Los Angeles Times newspaper, November 9, 1989 OLD SCHOOL RECTANGLE PIZZA Recipe modified from NFSMI (National Food Service Management Institute) scant 2 tsp active dry yeast 2 2/3 c all purpose flour 3/4 c nonfat dry milk powder 2 Tbs + 1 1/4 tsp granulated sugar 1/4 tsp salt [feel free to increase up to 1/2 tsp salt for more flavor!] 1 1/4 tsp vegetable oil scant 1 2/3 c warm water 16 oz part skim mozzarella cheese, shredded 2 c prepared pizza sauce 22 slices pepperoni, minced
TRIGG COUNTY HIGH SCHOOL SLOPPY JOES Also known as Barbecued Beef on Bun. All Trigg County, SC Schools - food service directors, used this recipe from 1945 through 2001. Preheat your oven to 475 degrees. Spray a half-sized sheet pan (18″ x 13″) with cooking spray and set aside. In a medium sized bowl, stir together the yeast, flour, milk powder, sugar, and salt. Add the oil and stir to combine. Add the warm water and stir until a thick batter forms (there will still be lumps remaining, that’s okay!). Spread the batter into the greased sheet pan and let the pan sit for 20-30 minutes. Bake the crust in the preheated oven for 12-15 minutes. The crust will probably pull away from the edges of the pan, and that’s fine too. When the crust comes out of the oven, sprinkle on 4 ounces of the shredded cheese. Spread the pizza sauce over the cheese, leaving a bit of crust showing around the edges. Sprinkle with the remaining cheese and the minced pepperoni. Bake the pizza for 12 minutes, until the cheese is melty and the edges are browned.
2 lb ground beef 1T margarine (optional) 1 T lemon juice 2 T vinegar 1/4 c water 1 tsp dry mustard 3/4 c tomato catsup 2 T brown sugar 1/4 c finely chopped onion 1/4 c finely chopped celery 2 tsp salt (optional)* 12 hamburger buns (for serving) In a large skillet scramble beef in margarine until done. Drain fat off and rinse in colander with hot water to remove more fat. Return to skillet. Add remaining ingredients and simmer until vegetables are done. Serve on a hamburger buns. *For more beef flavor add a beef bouillon cube and leave out salt. Recipe courtesy of recipelink.com >>
TRADE-IN VOUCHER SEPTEMBER 2017 ~ ABOUT the RIVER VALLEY
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www.trinityhhar.com 479-968-4544 1708 West C Place • Russellville, AR 72801
MISS FRANKIE’S AUTHENTIC SCHOOL LUNCHROOM ROLLS From Carabelle School Cafeteria, Carabelle, FL – yield: 32 (2 inch) rolls 2 c water, warm tap water 3 T sugar 2 (1/4 oz) envelopes yeast (NOTE: one envelope = 2 1/4 tsp) 5 1/3 c all-purpose flour (I used White Lily) 3/4 c dry milk 2 tsp salt 1 T baking powder 1 c solid shortening, melted and at room temperature (I used Crisco) melted butter Add sugar to water. Stir until dissolved. Sprinkle yeast on top of water. Let the yeast dissolve. You’ll see bubbles and foam if it’s active. If the yeast isn’t active, throw it out and start over. Sift together flour, dry milk and salt in a large mixing bowl and set aside. Once the yeast starts to bubble and foam, stir in baking powder. Add melted shortening cooledto room temperature. Add liquids to flour mixture and stir with wooden spoon until mixed well. Cover and let sit in a warm, draft-free place for one hour. After one hour, uncover and punch down. Put a good bit of flour on your work service. Turn out dough on to flour covered surface. Dough will be sticky. Cover the dough with enough flour that it’s no longer sticky. Knead 8 to 10 times. Divide the dough into four parts. Roll each part into a rectangle that’s approximately 5 in by 10 in and 1/2 in thick. Cut into 8 equal pieces. Make each piece rounded by tucking under edges and corners forming a ball.
Gumbo Zydeco Fresh & authentic New Orleans cuisine
2405 East Parkway, Russellville Hours: 10:30am~2pm / 5pm-10pm, Mon-Fri 10:30am~10pm Sat facebook.com/gumbozydecoar (479) 219-5146 www.gumbozydeco.com Order Online : MyOrderOut.com (479) 970-7699 30
ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
of the 2017 People's Choice Winner
Place rolls close together on a jelly roll pan that’s either well-greased or covered with a baking mat. The picture above shows 24 rolls on an 11×17 jelly roll pan. Cover and let rise until doubled in size, 20 to 30 minutes. Bake at 400 degrees for about 15 minutes until golden brown. Remove from oven when done and brush with melted butter. Lightly dust with flour. Recipe courtesy of syrupandbiscuits.com THE ORIGINAL JOHNNY MARZETTI (served in the 1940-1960 at Ohio State University Cafeteria) 3 T olive oil 1 large onion, chopped 3/4 lb mushrooms, cleaned and sliced 2 lb lean ground beef 3 1/2 c tomato sauce 1 1/2 lb cheddar cheese, shredded 1 lb elbow macaroni, cooked and drained Salt and pepper, to taste Preheat oven to 350 degrees F. Using a large saute pan over medium heat, heat oil and sauté onion until limp, about 3 minutes. Add mushrooms and saute until juices are released, about 5 minutes.Add beef and cook, stirring, breaking up clumps, until cooked through. Remove from heat and add tomato sauce and all but 1 cup of cheese. Transfer to greased 9-inch x 13-inch baking dish and add macaroni, season with salt and pepper, to taste.Toss gently to combine. Scatter remaining cheese on top. Bake uncovered, until browned and bubbling, about 35 to 40 minutes. Makes 12 servings Recipe courtesy of The Sun Sentinel/August 2017
FRUIT COBBLER (Kamehameha Schools, Honolulu, HI) Crust: 1/2 pound butter 1/2 cup sugar 1/8 teaspoon salt 1/8 teaspoon baking soda 1-1/4 cups flour 1/4 teaspoon vanilla Streusel: 1-1/4 cups sugar 1/2 pound butter 2-1/2 cups flour 1 cup oatmeal Filling: 30 ounces fruit pie filling (apple, peach, cherry, etc.) Hard sauce: 1/2 pound butter 1/2 pound powdered sugar To make crust: Cream butter and sugar, then add salt, baking soda and vanilla. Mix in flour and beat until soft. Spread evenly in a slightly greased 9-by-9-inch cake pan.
Bake at 350 degrees 35-40 or until golden brown. Push edges down if they have crept up on the pan. Cool. To make streusel: Combine ingredients and mix until crumbly. Rub mixture between hands if pieces won’t break up. Spread pie filling over cooled crust, then top with streusel. You will have more than enough streusel, so use as desired. Use a thin layer for a more fruity, less sweet cobbler. Fill to the top of the pan for a crunchier cobbler. Bake at 350 degrees 60 minutes, until streusel is golden brown. To make hard sauce: Cream butter and sugar, then whip until soft. Serve on top of cobbler pieces or to the side. Recipe courtesy of archives.starbulletin. com/April 26, 2000 MEMPHIS CITY SCHOOLS CARROT CAKE 1 c granulated sugar 3/4 c vegetable oil 1 1/2 c grated carrots 1 c all-purpose flour 2 eggs 1/2 c chopped raisins 1 tsp baking soda 1 tsp cinnamon 1 tsp baking powder
GET READY FOR THE WOODS
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch cake pan. Beat eggs with sugar, one at a time. Mix dry ingredients. Add oil to dry ingredients and mix with eggs and sugar. Add carrots. Pour into prepared pan. Bake for 25 minutes. Serves 12. Recipe courtesy of justapinch.com l
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YELL COUNTY GIN COMPANY South 2nd St. • Dardanelle
479-229-4841
407 N. ARKANSAS AVE, CITY MALL, RUSSELLVILLE | (479) 280-1933
LIKE US ON FACEBOOK!
www.oldgintractors.com SEPTEMBER 2017 ~ ABOUT the RIVER VALLEY
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COMMUNITY COMMERCE
Russellville Family Funeral
P
ABOUT...the River Valley
Story by KAREN RICKETTS
am Smith began her career in the funeral home business 17 like we are going in the right direction. I was very blessed to be years ago. “I started at another local funeral home here in able to pursue my passion. This is truly a passion.” Russellville, in the office area helping customers with payments Russellville Family Funeral is a full-service funeral home offerand helping the funeral directors with their paperwork,” Pam said. ing traditional services such as embalming, cremation and memoLater she recognized that assisting people through trying times rial monuments. “We offer the entire package,” Pam said. was her true calling. “It soon became apparent to me that I had For Pam, listening to the needs and wants of the families is the a passion for helping families,” Pam said. “It’s very rewarding most important thing to providing quality service. “I don’t want when you are helping families during their families to come in and think, ‘oh, I’m going greatest time of need.” to have to choose between this or this,’” Pam When the funeral home she worked for was said. “I listen to what they want and then I try Russellville Family Funeral closing, she decided it was time to open her to accommodate their needs. I can see where (479) 968-1143 own business. “I decided to get my funeral funeral services in the future are changing to 3323 East 6th St., Russellville directors license, which I did,” Pam said. “I celebrating the life of their loved one. I have was tutored by one of the best guys in the insome ideas that I am hoping to implement dustry. He had been a funeral director and embalmer for most of very soon in the funeral home. I feel like the families and the his life and I was very fortunate to learn from someone who had generations that we are dealing with now want options.” so much knowledge and experience.” Keeping the cost affordable for families is top priority for Those 17 years of experience along with expert training led to Russellville Family Funeral. “Families need an option where Pam opening Russellville Family Funeral in April of 2016. “I did they don’t feel so burdened with the funeral expense,” Pam said. a lot of praying and it’s not been all roses by any means,” Pam “I don’t want families to leave my funeral home saying they said. “It’s pretty tough to get a business up and going, but I feel can’t believe they spent that much money. That’s one of the first
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ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
things I ask them when they come in to talk to me, what they have in mind, and where they are comfortable in their budget and then let’s go in that direction. I want to offer a professional service for an affordable price.” Planning a funeral after the loss of a loved one can be difficult. Pam added that making a prearrangement is one way of making it easier for family members. “I cannot stress enough how important prearranging is,” Pam said. “This is such a service that you are doing for your family. You are relieving them from that burden. They don’t have to make choices, they don’t have to answer a lot of questions, it is all taken care of for them. It’s one of the most thoughtful things you can do for your family. Pam understands that funerals can be hard for some to think about. “People don’t like to discuss funerals and final arrangements, who does?” Pam said. “It’s not like you wake up one Saturday morning and say, ‘oh let’s go down to the funeral home and buy funeral arrange-
ments.’ But this is something we all are going to face at some point in our lives, and it’s just better to be prepared and alleviate that burden from your family.” Prearrangement is also a way to save money on costly funeral expenses. “When you’re not stressed and in that state of mind you can make better choices,” Pam said. “You can make better choices financially, and you can lock in on today’s funeral price as well. Typically, funeral prices go up slightly every year in some avenue so by prearranging you don’t have to worry about those prices ever going up. But overall, I try to keep my prices lower than my competitors so families feel like they are getting a better value for a good service.” Russellville Family Funeral also provides several payment options with no interest and no fees. Pam said following her passion by helping families through difficult times is very rewarding. “We’re just going to keep doing what we are doing and see if the River Valley will give us a chance to let us help them,” Pam said. l
Treat Yourself 2149 East Parkway Russellville 479-890-6932
SEPTEMBER 2017 ~ ABOUT the RIVER VALLEY
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BACKYARD LIVING
ABOUT...the River Valley
Symbol of a simpler time
H
olding my phone at eye level, I added one more snapshot to the multitudes who have taken the same picturesque photo. As iconic as the Grand Teton Mountain in its background, the historic T.A. Moulton barn boasts the title, “Most Photographed Barn in America.” Since taking up gardening, I have developed an affinity for barns. Despite the promise of patriotic Mount Rushmore, awe-inspiring Yellowstone, and the other-worldly Arches, I looked forward to seeing this barn up close as much as any other sight on our road trip. Admittedly, the landmark let me down a bit. I expected a grandiose structure standing proud, as if the Grand Teton Mountain range itself were created solely
Read more from Jill at www.journeywithjill.net
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ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
Story and photo by JILL MCSHEEHY
to form its backdrop. After all, if it took T.A. Moulton 30 years to complete it, wouldn’t it have beheld similar majesty? Instead, the sight of the diminutive structure sent my imagination back a couple centuries to simpler days when the families of the historic Mormon Row used this very barn for the daily life. Still, the nostalgic sight wrapped in sounds of only the warm summer wind served as a welcome reprieve after leaving the bustling tourist town of Jackson Hole, Wyoming. Is that why my affection softens to the sight of barns? A return to simpler days? As we rolled through small towns on our 4,000 mile trek, I recalled my own upbringing in an Arkansas farm town of less than 2,000 people. Two barns sat in my neighbors’ back yards. As a girl I played in them — imagining, dreaming. Long summer days beckoned exploration, demanded imagination. Boredom catalyzed creativity. Children played freely in nature, adults worked with their hands outside in gardens and fields, teaching their children to do the same. A simpler time. As my eyes settled from the towering Tetons back to the barn, I turned to my left and saw other buildings — small structures comprising the historic Mormon Row. High grass prevented my entrance, but I tried to envisage daily life there. Even the most rosy-colored glasses can’t hide that life was brutally hard back then, and especially in the Tetons. I wouldn’t want to return to those days and give up my washing machine, dishwasher, running water, or central heat. But can’t I take the blessings of growing my own food and work-
ing my own land and enjoy the best of both worlds? On our return home, the glorious mountains turned into awe-inspiring rock plateaus that flattened into miles of sagebrush-pocked desert. Not until many more miles did I spot it: a barn, surrounded by lush green crops. Though hours from our destination, a familiar sensation coursed through me. Home. What is it about a barn surrounded by farmland that cocoons me in invisible comfort? Perhaps, though the daughter of teachers, my rural Arkansas roots go deeper than my thirty-seven years – into the very fabric of my DNA. Or could it be, working with our hands in the dirt, in reality, is in each of our DNA? Why else are we drawn to nature to such a degree as we are? Even a desire to hike Mount Nebo or canoe the Buffalo or take a trip to visit National Parks around the country testifies to our innate pull to the natural world around us. Our departure as a society from growing our own food and raising our own animals is a fairly recent phenomenon. We don’t yet know the full implications of mass-produced food, but logic tells us the more we grow ourselves the less dependent we become on others for our daily sustenance. But to embrace this way of living, it’s not an all-or-nothing proposition. It is possible to enjoy the modern conveniences while returning to nature. We can till our gardens in the spring and pull weeds by hand the rest of the season to protect the soil. We can set the timer on our sprinklers during summer droughts and turn it off when the mineral-rich fall rains return. We can eat fresh, nutrient-dense tomatoes from our gardens during the summer and enjoy with gratitude the ones available at the grocery store when ours have died out. We, among all generations, might very well have the best opportunity to enjoy the fruit of our labor while falling back on modern conveniences when needed. It simply takes reminding. We were made to work with our hands. To grow our own food. To work in the bit of dirt we have. The barns of yesteryear remind us. l
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OUTDOORS
Just a little Buffalo River
ABOUT...the River Valley
I
’ve been griping about rained-out local creek smallmouth fishing all summer long. The high waters made fish tough to find and often posed a wading hazard. But just an hour’s drive north, the crystalline cool Buffalo National River flowed under more normalish summer conditions. Ever since the fly rod — an elegant tool for a more civilized angler — found its way to my hand Story and photo by JOHNNY CARROL SAIN a couple years ago, I’d been dreaming of a trip to the iconic Buffalo River. The Buffalo is the archetype of Arkansas’s Ozark streams. Limestone filtration makes for moonshine-clear riffles with dazzling aquamarine pools. There are towering bluff lines and abundant wildlife, and within the Buffalo River watershed, and along the creek itself after canoe season and far from the public access points, you can find that most elusive of natural treasures — blessed solitude. Calm winter evenings feature an aching, cold steel quiet that Read more from Johnny at www.aviewfromthebackroads.com cuts nearly to marrow. There is a sentiment in the silence, a des-
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ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
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olation that speaks with old and nearly forgotten languages. And then you might hear elk bugle from a shadowed hollow, the last flickers of an autumn inferno licking at the loins of a confident bull. The screaming roar rouses Pleistocene memories and vestigial urges in any listening human. It’s an invitation, an enticement to rejoin the primal dance. John Muir heard the mountains themselves calling. You can hear that, too, if you listen. But it’s often by cervid proxy along the Buffalo River. In summer, the river solitude is melodic with the harmony of neotropical songbirds and the hushed movements of secretive creatures. Summer tanagers flash through the canopy with intensive songs to match their bold scarlet plumage. Velvet-tailed timber rattlesnakes glide in scaly silence over lichen covered rocks and through the shadowed forest of white oaks and shag bark hickories. Under the stars, a burbling river is accompanied by leopard frogs and Katydids as whip-poor-wills trill in melancholy tones and great horned owls punctuate the night with haunting flutes. The Buffalo in her lacy green summer dress had been on my mind at least weekly through last autumn, through the dark dead days of winter, and the anticipation grew with each warm southern breath of spring. But June, July and August came and went and the Buffalo remained just a summer dream. Due to all kinds of obstacles laid down by ordinary everyday life, my only summer visit to the Buffalo came in early September. It was a family day trip with the noon sun blazing down on a hole of water that featured its own parking lot complete with hers and his restrooms.
But just a little Buffalo River is better than no Buffalo River. Though it’s known far and wide as an epic if hardly formidable float during the spring rains, the Buffalo is an under appreciated smallmouth bass fishery. I’d caught a few dandy fighters through the years, but rumors of 20-inch brownies were the fuel behind my nearly year-long Buffalo River obsession. Spoiler: I did not catch a 20-inch brownie. But I did catch a brownie of significance. As my wife, daughters and granddaughter frolicked in spring-fed creek water, I plied the green depths and copper shallows with a fly rod. It was the wrong time of day. It was a public access point. Summer was nearly over. But the 16 1/2 inch tiger-striped bolt of bronze that hit the wooly bugger with a nearly audible thump didn’t care. My 6-weight rod bowed in reverence as the fish lunged for safety in boulders that had rolled from sheer bluffs above eons ago. Once, twice, three times the drag ticked with a nervous energy as I prayed strength for the leader and steadfastness for the hookset. And then the storm passed. The smallmouth was in the shallows. Ozark light, bent and wrinkled in the water, washed over fierce eyes and golden fins. I gently removed the hook and supported her belly in a pebbled shoal. Gills pumped in earnest as she caught her liquid breath. Pectoral fins whirled and her tail took on a slight bend as current rippled through my fingers. With one flick she cruised back into the pool, fading into the river until I could no longer tell water from fish. l
IN MEMORY OF
James Dylan Thompson 4-8-91 to 6-29-15
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On a Personal Note Attitude is a Choice. So is Bullying. Guest Written by Coach David Verdu
You have a choice from the beginning of your day whether you will allow the details of the day to take control of you. Attitude is not as much about circumstances that occur but about your response to those things. Therefore, learning to take control of your attitude will dictate your daily actions, positive or negative.
Bullying is defined as an attitude, aggressive behavior forcibly imposed on another person. Good definition, however what one person calls bullying another person says is “just playing.” I think what we fail to see is what is behind the action — the attitude. Are we really looking closely and paying attention to what is going on? An attitude is a decided or chosen behavior. You choose everyday how you will act — in accordance with appropriate standards, aggressive, passive, angry, emotional, self-serving, anxious, withdrawn or controlled. You have a choice from the beginning of your day whether you will allow the details of the day to take control of you. Attitude is not as much about circumstances that occur but about your response to those things. Therefore, learning to take control of your attitude will dictate your daily actions, positive or negative. Everyone should be quick to listen, slow to speak and slow to become angry. We would save ourselves a lot of pain and heartache if we follow one simple rule: slow down when we’re angry or hurt and think before we act or speak. Yet, we usually do just the opposite. We’re quick to speak, slow to listen, and swift to become angry. That’s backwards. But if you learn to THINK – be slow to speak and quick to listen – then you’ll find yourself becoming angry less often. How do you slow down and THINK before rushing to anger? Consider these five questions before action or speaking when your hurt or angry. T: Is it True? Is what I’m about to say true? H: Is it Helpful? Will this be helpful or hurtful? I: Is it Inspiring? Does it build up or does it tear down? N: Is it Necessary? If it’s not necessary don’t say it! K: Is it Kind? Will it encourage or discourage? Those of us who are close enough to get involved and make a difference must be willing to do so. The time to act is now. My hope is that you will be educated and empowered, ready to stand up stand out. Awareness is the first step and continuing to spread the knowledge and teach effective ways to intervene. If you want more information regarding our programs, or about volunteering visit us at: www.waybeyondmeasure.com / CoachVerdu@gmail.com Look for more interesting features and tidbits in "On a Personal Note" each month in future issues of ABOUT...the River Valley. You'll find short stories, interesting pieces and other great reads from people you know, or would like to know from around the River Valley.
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ABOUT the RIVER VALLEY ~ SEPTEMBER 2017
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ENGAGEMENTS
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Save the Date!
Calendar listings of engagement, wedding and anniversary announcements on the pages of each issue of ABOUT…the River Valley are available at no charge. They may be mailed to: ABOUT Magazine, P.O. Box 10176, Russellville AR 72812 or sent via email to: editor@aboutrvmag.com. (A phone number must be included for verification.)
September 2
October 21
Emily Woodward & Colten Talley
Christopher Herrera & Cortney Ham
September 9
Rachel Pickens & Morgan Yates
Abbi Duvall & Joey Balch
October 28
September 16
Kirbi Allen & Kyle Carter
Kendall Werner & Timothy Hoyt
September 30 Abbey Clark & Paul Eddy Logan Cox & Dusty Gray Mica Delozier & Cameron May
October 7
Baylee Morgan & Zac Hill
November 4 Allison Duke & Patrick Long Stacia Martin & Kenneth Mazzia Kelsi Todd & Robert Gardner
November 11
Photo by Benita's Photography
Libby Croom & Chris Pledger
December 16
Victoria Huie & Braden Langford
November 18
Leighton Babb & Hunter Gately
Amanda Rodgers & Ethan Standridge
Scott Arnold & Ben Stevens
October 14
Anna Marie Deschenes & Cody Dennis
Moira Murdoch & Judd Moore
Kaitlin Short & Jonathon Spikes
December 1
Mary Carol Davis & Morne Nel
Audrey Rye & Karson Lee
December 30 Rachel Campbell & Cesar Abreu
October 20
December 9
Lauren Perry & Logan Purtle
Jessica Mabry & Michael Elrod
January 2018
Lauren Erickson & John Fite
December 17
Miranda Possage & Wade Ivy
To have your engagement or wedding published in a future issue of ABOUT Magazine, send your information, photo* and a check for $57.50 to: ABOUT Magazine, PO Box 10176, Russellville AR 72812, or visit www.aboutrvmag.com/forms.html. Word count is limited to 225 words. Deadline is the 15th of the month preceding publication. For additional information, call (479) 857-6791. *Digital files are accepted and will be published upon receipt of payment.
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