ABOUT | September 2018

local flavor

Reflecting the Character of the Arkansas River Valley SEPTEMBER 2018

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Excellence in

Advanced Placement

Russellville School District is proud of the hard work of our Advanced Placement (AP) students and teachers. In 2018, 427 RHS students took 833 AP exams with 56 percent of them passing with a score of 3 or better.

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Four RHS students who took the AP Computer Science A exam will receive a total of $2,250 in student-earned rewards with the Arkansas Advanced Placement Computer Science A Incentive Program. The program provides a monetary reward for students and schools with qualifying scores of 3, 4, or 5.

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RHS students with a passing score of 3+ were 19 percentage points higher this year than the Arkansas state average and only five percent under the global score.

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RHS scores increased 10 percentage points from last year.

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Over the past five years, RHS has consistently performed higher than the state average.

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

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Long-Term, Fixed-Rate Home Loans from a Real Community Bank Carolyn Hottinger Mortgage Originator NMLS#700833

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

8 Comfortable, Cosmopolitan, Sublime

Sinatra’s silky baritone croons through the rustic yet refined decor. Earth tones of raw umber, slate gray, and golden wheat are accentuated by textures of stone, brick, plaster, and grainy wood. Dark walnut-stained booths with high, private backs and low amber light work with the decor ensemble to bring a sense of warm relaxing comfort. And then there’s the food.

14 Cleanup at Tree Three 16 My Hometown - Hector

There is a slow cadence in Hector. It’s quiet.

It’s remote. It’s beautiful. Wild azaleas exist on the trails in the mountains and wild game is plentiful. The farmland is sprawling and green.

The water is clear and accessible. The Ozark National Forest caps the town to the north and provides an abundance of outdoor activities.

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26 Valley Vittles - Farmers Market

Fruits and vegetables, honey, baked goods, floral arrangements — even music — and all of it grown or made locally. That’s the appeal of the farmers’ market.

34 Rascally 36 Downtime

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

A Beautiful Mess

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ABOUT THIS MONTH’S COVER

By Liz Chrisman

Bone-in pork tenderloin, butternut squash salad & apple cinnamon bread pudding are just a handful of dishes that are continuing to define Russellville as a food destination.

And they can all be found at 2018 Taste of the Valley Local Flavor winner, Pasta Grill.

Performing on the

MILLER ROOFING COMPANY STAGE

FEATURING:

Gospel Music Showcase

September 12 @7:00 pm Pictures of Silver and Present Crisis performing

River Valley’s got Talent

September 13 @ 5:30 pm

MARTY HAGGARD

Sept. 15th @ 9:00

Jason Campbell

September 14 @ 7:00 pm

Morgan Road

September 15 @ 7:00 pm

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Russellville’s Craft Coffee Roasting Located inside The Garage Arcade, 303 West C Street, Russellville, AR

SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

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EDITOR’S LETTER

A taste of here NOTHING BRINGS PEOPLE TOGETHER LIKE FOOD. NOTHING. Food is the centerpiece for culture and community. Actually, foundation would be a better description for local vittles. We often best know places and peoples by the food. Way back before restaurants and grocery stores, even before agriculture, you acquired your food from where you lived.

Everything had that “local flavor.”

Plants, animals, spices, methods — all are products of place. From these humble basics the entire universe of cuisine was created. Raw elements of the land and waters were transformed into something that became more than just our energy source. It became a vehicle for empathy and gratitude. The sharing and receiving of food was likely the genesis of manners, and as meals evolved so did cultures. You really are what you eat from both the biological and the spiritual perspective. We gather around the campfire every day, even if only metaphorically, to share sustenance and ourselves with one another.

Since ABOUT’s tagline is “reflecting the character of the River Valley,” it seemed only natural that we delve into the food of our region. We started that exploration a few years back with our Valley Vittles column, shining a spotlight

on local restaurants and trying to focus on a signature dish. The culmination of our search for the best eats around has arrived as ABOUT has partnered with Main Street Russellville for Taste of the Valley in celebration of our unique River Valley food culture. As part of that partnership, this month’s cover and lead story features Taste of the Valley Local Flavor award winner Pasta Grill.

Pasta Grill won on the strength of taking a traditional Italian dish and creating a totally unique flavor around it. The judges agreed — it tasted like the River Valley.

And that’s why they won.

So this issue is focused on a celebration of local flavor, which is really no different than any of our other issues except this one is in a more sensual sense. It’s also about the incredible power of community. From a local farmers’ market brimming with homegrown goodness to a restaurant that could hold its own in likely any metro-market in America.

We’ve got it good here in the River Valley. Good weather. Good people. Good communities. And good food.

Reflecting the Character of the Arkansas River Valley since 2006 A Publication of One14 Productions, Inc Vol. XIII, Issue 8 – September 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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CHRISMAN

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

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ZIMMERMAN

l ayo u t/ d e s ig n

(479) 264- 2438

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THOMAS

il l u s tr a to r

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COMMUNITY CALENDAR OF EVENTS

September 2018

Find up-to-date information and future events @

www.aboutrvmag.com/events

7th — Art Walk in Downtown Russellville.

For more information contact 967-1437.

vehicle rally. For more information contact (501) 727-5427.

11th-15th

20th — Hawk Watch on Mount Magazine.

— Pope County Fair at the Pope County Fairgrounds. For more information contact 857-5744.

15th — 2nd Annual All Re’ved up 4 Kids Benefit Car Show from 10a.m.-3p.m. at 1509 E Main Street Russellville. Supporting CASA of the 5th Judicial District which advocates for children in foster care. Bake sale, jewelry sale, raffles, dunking booth, bump-n-jump, horse and buggy Rides. Concessions on site with chicken, hot dogs, burgers, chips, soda, water, and snacks. Live Entertainment with Some Guy Named Robb and Live DJ. $20 entry per vehicle. Parade to follow the show at 3 p.m. traveling west and ending on 4th street. Car Show winner will be announced at 2:30 p.m. 100 percent of the proceeds benefit CASA. This event is open to motorcycle clubs, car clubs and any type of vehicle. No classifications. Admission is free to the public and donations will be accepted.

For more information contact 264-6677.

19th-22nd — 21st Annual Fall Automobile Swap Meet on Petit Jean Mountain.

Museum of Automobiles from 8 a.m.-8 p.m.

Admission is free unless otherwise noted.

Hosted by the Museum of Automobiles.

Classic and vintage automobiles from all over the region on display. Also a military

Meet at the third parking area on Cameron Bluff Overlook Drive from 10-11 a.m (look for a white park van). Admission is free. Join a park naturalist and other bird enthusiasts to watch from high cliffs of Cameron Bluff for birds of prey flying by, sometimes at eye level. Help identify and tally hawks, falcons, eagles and other migrating wildlife.

29th-30th — Hooked on Lake Dardanelle: A Disabled American Veteran Event.

Arkansas’s largest disabled American veteran fishing tournament. Nearly $20,000 in prize earning and the chance to win a Toyota Tundra Chance. Maximum 500 angler entries with a $150.00 per boat entry fee. For more information contact Harry Komprood 567-5450.

29th-30th

— Creek Fest at Spadra Creek Nature Trail in Clarksville. For more information contact 754-2340.

29th — National Public Lands Day. From 8-11 a.m. Admission is free. This event brings together thousands of volunteers to improve and restore the lands and facilities that Americans use for recreation, education and enjoyment. You can also join in volunteering for the annual Great Arkansas Clean-up which will be held at this event. At

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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.

11 a.m. there will be a ceremony for all those who volunteered and a free lunch along with several planned activities for the whole family. For more information contact contact 967-5516.

Oct. 5th-6th — Russellville High School Class of 1968 50th Reunion. To register sign in on Classmates.com or Facebook page: 50th Reunion-RHS Class of ’68.

For more information contact Susan Blackwell Lewis sbl.lewismeme@gmail.com/ 747-0556, Judi Wilson Baker jbaker1971@ aol.com/747-4496, or Cherie Driver Pierce nana.pierce4@hotmail.com.

SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

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Butternut squash pasta: Bowtie pasta, blackened chicken, baby spinach, cream reduction, Swiss cheese, crispy prosciutto, and roasted butternut squash

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

BEST LOCAL FLAVOR 2018

Pasta Grill

Comfortable, Cosmopolitan, Sublime.

Story by JOHNNY CARROL SAIN | Photos by LIZ CHRISMAN

SINATRA’S SILKY BARITONE CROONS THROUGH THE RUSTIC YET REFINED DECOR. Earth tones of raw umber, slate gray, and golden wheat are accentuated by textures of stone, brick, plaster, and grainy wood. Dark walnut-stained booths with high, private backs and low amber light work with the decor ensemble to bring a sense of warm relaxing comfort. And then there’s the food.

Spicy, savory, and even sweet. Some Italian, some Cajun, along with the simple everyman delectability of steak and potatoes — USDA Prime and Choice Angus steaks and parmesan crusted potatoes, that is.

As you relish in the flavors of pretty much any pick on the menu, your tastebuds pick up on something familiar, though, you can’t quite decide

On the cover

what it is. Sure, you’ve had many of these dishes at other establishments, but there’s something different here. Something soothing.

Something nostalgic.

“If you taste something familiar in our food it’s probably because it tastes like what your mom made,” says David Eslick, co-owner along with wife Jennifer and Wes and Suzanne Hall, of Pasta Grill in Russellville. “It’s all made fresh and from scratch. In a sense, it’s home cooking.”

It’s a legacy of great taste brought about by great attention to detail and honest-to-goodness care for the customers. And it all started a long time ago right at this very place: 319 W Main Street in Russellville.

Maple balsamic-glazed French-cut pork filet: French-cut bone-in 12oz pork grilled and then glazed. Served atop a a demi-glace — roasted bone marrow reduction. Suzanne says the demi-glace is “like God’s own steak sauce. It moistens the meat and enhances the flavor like nothing else.”

SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

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Crawfish Cornbread: Roasted red pepper and cheddar cornbread, crawfish tails, shrimp, peppered sausage, artichoke hearts, baby spinach, and Cajun cream sauce.

Apple Cinnamon Bread Pudding: Caramelized apples with sugar and butter, cola reduction and cinnamon icing topped with vanilla ice cream.

Shrimp and Grits: Cheddar and asiago grits, sautĂŠed shrimp, pan seared peppered sausage, scallions, and spicy cream sauce.

ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

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Butternut Squash Salad: Blend of fresh greens; dried cranberries; toasted almonds; blackened chicken; red onions; roasted butternut squash with olive oil, salt and pepper; parsnip ribbon nest; and parmesan cheese.

Yellowfin Tuna Dip: Red, dense yellowfin tuna steak brined and then roasted with fresh ingredients to make a sauce then pulsed. Lavash bread (cracker bread) sprinkled with fresh parmesan and toasted.

Wes and Suzanne were the original owners of Italian Gardens — a restaurant that once sat where Pasta Grill does now —opened way back in 1994.The Halls sold their first venture into the restaurant industry of Russellville in 2000 and poured themselves into Pasta Grill of Conway.

When the owner of Italian Gardens began negotiations with Wes and Suzanne to bring Pasta Grill to Russellville instead of simply shutting down one of Russellville’s iconic restaurants, the Halls were open to the idea, but only with the right people

David and Jennifer Eslick

at the helm. Enter longtime friends David and Jennifer who collectively had zero experience in running a restaurant. “Unless you consider church potlucks,” says David. “But for whatever reason, they thought we were the right people.”

Jennifer is a former elementary school teacher and David has been involved in a church ministry for the last few decades, up until late 2015 when Pasta Grill Russellville opened its doors.

Yet, here they are, co-owning the “it” eatery in Russellville and winning Best Local Flavor at Taste of the Valley 2018.

Now, nearly three years in, it looks like Wes and Suzanne made a great call. David and Jennifer fairly glow with enthusiasm while talking about their jobs and lives, which seem so tightly interwoven. “We jokingly call it our empty-nester project,” says David. “It was an opportunity for us both to do something pretty physically rigorous, but, I guess, lighter on the soul. It’s just a happy place.”

Was physical rigorousness expected in owning a restaurant? “I think it was expected,” says Jennifer, “but not to this degree.”

The Eslicks say they like the straight-forward aspect of restaurant work. “Either we got it right or we didn’t,” says David. “Even the subjective part of that is objective. If the customer says we didn’t get it right, we didn’t.” >> SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

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Beurre Blanc Chicken Pasta: White wine butter sauce, fried capers, seared mushrooms, angel hair pasta, scallions, and chicken.

And in this service/hospitality business, David says he also finds shades of the theatre. “I’ve had a lot of opportunity to be involved in play productions and presentation and stage performance. And in an odd way, this isn’t much different to me.”

There are certainly parallels. There’s the backstage and kitchen comparison. “You don’t want to go back there,” says David. “It’s kind of chaotic, people shoving stuff around.” This is where Jennifer shines. “I’m the multitasker in the back,” says Jennifer. “I like all the planning, the running around making sure everything is done. I come from a classroom teaching first graders. Teaching school, managing a classroom, especially little kids like I did, there are some similarities.”

Then the curtain parts, the food comes out. “And we’re presenting,” says David. “We’re not pretending, you can’t take that analogy too far. But we are, kind of, putting on a show.

We’ve got a set. Some music is playing. We’ve got ‘actors,’ you know, the people presenting. When I put it in that perspective, it all makes sense in my mind.”

While David and Jennifer manage the day to day of the Russellville Pasta Grill, Wes and Suzanne are the genius behind the atmosphere and menu. What’s the influence behind that incredible menu? Italian cuisine, of course, but also regional and even family tweaking. “A lot of our dishes are Cajun influenced,” says Suzanne. “It’s on our menu like a hundred times. We also do a ‘meat and potatoes’ version of Italian food.” This broad appeal menu was influenced by Suzanne’s father “My dad would not eat pasta,” says Suzanne. “So when we started this restaurant we offered baked potatoes and steak. You know, if someone goes out with a large group of people and doesn’t like Italian, they can get something else here. Not everyone is a fan of spaghetti.”

Part of that home cooking appeal is also attributable to the portions. “People like big portions,” says Suzanne. “They like to feel like they got a good value.” Large helpings are one way for Pasta Gill to show deep appreciation for their customers. “Our customers are everything,” says Suzanne. “Every single customer that comes through the door should feel respected and hon-

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

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ored. There’s a lot of good restaurants in this town. When they choose to eat here, to spend their money here, and I see people waiting to eat here, that’s so humbling to me.”

Jennifer says consistent quality is awhat defines Pasta Grill. “We have a lot of people say that they appreciate how consistent it is.

They order something and they know it’s going to be just as good as it was last time.” Jennifer thinks this level of customer satisfaction is accomplished by a top-down passion for the work. “We’re

owner driven,” says Jennifer, “and the owners are here all the time.

And we love coming into work,” says Jennifer. “There’s a real family feel here.”

David agrees. “We can’t love our customers and show genuine care for them and then walk in the back and start yelling and starting drama back there,” says David. “So from front to back, we want everyone to feel happy and feel enthusiastic and be successful and know they’re part of something cool.”

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~ ABOUT the RIVER VALLEY

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E V E R Y D AY L I F E

Cleanup at Tree Three THE END OF SUMMER ALWAYS COMES WITH A BITTERSWEET FEELING FOR ME. On one hand, warm evenings that stretch late with sunshine, taking my son on vacations and quick adventures without him missing school are the best. On the other hand, months of hot weather, the idea of cooler days, pumpkin spice everything, and my son starting back to school always makes me look forward to fall.

This year I took Raff hiking on the last Sunday afternoon before school started. I decided to head to Mount Nebo, which is only

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

Story by SARAH CLOWER Illustration by CLIFF THOMAS

about a 15 minute drive from my house. Packing my picnic basket with meats, cheeses and crackers, and a couple of bottles of water, I pictured us hiking to a lookout point and having a nice picnic on the rocks while taking in the beautiful view. I grabbed a thick quilt to spread out and sit on while we enjoyed our snacks and packed everything in the back of my car.

We drove up the winding road to Nebo, narrowly missing some deer while going up a steep curve, and decided to park at Sunset Point and hike along the Rim Trail.

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As we hiked, we encountered lots of deer, squirrels, and even caught a glimpse of a fox darting through the thick foliage.

We trekked along for a good hour before arriving at our picnicking spot. I spread out the thick quilt. Raff slipped his shoes off and made himself comfy on the blanket before pilfering through the basket toting our goodies.

We had the best time just talking and laughing while we snacked. After we finished eating, I repacked our basket, careful to not leave behind any litter. We both stretched out on the quilt and looked at clouds, naming what they resembled in shape. The afternoon was warming so it was perfect for gazing at the blue sky. I was beginning to feel like I needed a nap, but I still had so much left to do so I begrudgingly sat up and started collecting our things.

After refolding the quilt and getting everything packed up again, we headed back to the trail to finish our hike.

We hadn’t been back on the trail for more than 5 minutes when Raff started to complain about his stomach hurting.

“Well, we will be back to the car in just a few minutes, and you can recline the seat and relax.” I said.

“I don’t think I can make it back to the car,” Raff said.

“Do you need to sit down here and rest for a little while?” I asked as I looked around for a big rock for him to sit on.

“No, I think I need to go to the bathroom,” he said.

“Well we will be back to the car soon and we can go use the bathrooms at the visitors center,” I assured him.

“No, I don’t think I can make it,” Raff said, with a worried look on his face. “I have to go number two. That’s how serious it is.” He stared at me with round eyes.

“We are a long ways away from a bathroom. If you need to go that bad then you will have to go out here,” I warned him.

“Oh gosh. This just got real,” he said to himself as he glanced around for a good spot.

“We have to get off the trail. We can’t just be all number two-ing where everyone can see you,” I told him.

We looked around and found a perfect spot (as in perfect if you’re having to go to the bathroom in the woods) and I left Raff to it. A couple of minutes later I heard him call my name.

“Mom! How am I supposed to wipe?

With leaves?” He asked with shock in his voice. I stifled a giggle.

“I think I have some napkins left in the basket,” I called to him. I rummaged through our stuff to find the spare napkins and walked back to where I had left him to do his business. When I got to him, he was pulling up his shorts.

“Do you not need these napkins?”

I asked.

“No, I just used leaves. I didn’t want to have to put those back in the picnic basket and carry them around. You know, so that we don’t leave litter,” he said sheepishly.

“Good thinking. Does your tummy feel better?” I asked.

“Yes, it feels so much better.” Raff said with relief.

Raff didn’t say much the rest of the hike. I thought maybe he was feeling embarrassed for having a bathroom emergency in the outdoors. I was preparing to comfort him and assure him that I wouldn’t tell anyone as we got our seat belts fastened in the car, when Raff said “Can I see your phone?”

“Sure,” I replied and handed it to him.

He immediately went to my contacts and began to call someone.

“Pappaw!” Raff said excitedly. “Guess what? I pooped in nature!” Raff proceeded to tell him about the belly ache, the leaves, and every other detail that I wouldn’t have shared had my life depended on it.

As we headed back into town, I stopped at a gas station. Raff wanted to go in to get a drink. I walked in with him as the clerk behind the counter greeted us and asked how our evening was going.

“It’s going great! I pooped in nature!

And my Pappaw says I’m a real outdoorsman now!” I rolled my eyes. Of course, only boys would find pooping in nature to be a milestone for something.

SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

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Hector Story by CATHY GRAVES | Photos by LIZ CHRISMAN

THERE IS A SLOW CADENCE IN HECTOR. IT’S QUIET. IT’S REMOTE. IT’S BEAUTIFUL. Wild azaleas exist on the trails in the mountains and wild game is plentiful. The farmland is sprawling and green. The water is clear and accessible. The Ozark National Forest caps the town to the north and provides an abundance of outdoor activities.

The essence of the small town and its people can be found in the 40 Ozark Mountain peaks that surround it. The ancients believed mountains are close to heaven or other religious worlds; Indians knew their livelihood came from their streams, fed their plants and animals and gave their people all they needed to live. Mountains gave our ancestors fulfillment. This wealth is what makes Hector unique.

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

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“WHEN I MOVED HERE FROM CALIFORNIA THE MOUNTAINS WERE BEAUTIFUL AND EVERYTHING WAS SO GREEN,” Karen Snider, Hector Library clerk said. “It looked like God’s country.”

Hector began as an Indian campground and in the 1800s became one of Pope County’s earliest settlements called Boiling Springs. The name came from an underground spring that seemed to boil up out of the ground. Evangelical camp meetings by Reverend Mahlon Bewley were held there in the 1830s, and the first Methodist church in Pope County was established as a result of these camp meetings.

By the mid-1830s the town grew and the early businesses were a tannery, mercantile stores, a cotton gin, a mill, and a US Government whiskey distillery. The area was known for its plentiful game and diverse crops. Payments to merchants were made in skins, hides, cotton, wheat, silver, and greenbacks. The largest debts were for whiskey, tobacco, pain liniments, and pills.

The Civil War caused great upheaval and devastation in the region. Farms, homes, and businesses were raided, taken over, or destroyed. After the war, the town rebuilt and by 1885 was large enough to establish a post office. But the residents couldn’t decide what to name their town so the frustrated postmaster called upon President Grover Cleveland for help. The President had a fondness for dogs and he named the town after his favorite bulldog, Hector.

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A cyclone hit the town in 1908 which damaged or destroyed 27 homes and six businesses. Many were injured, and two men died as a result. The homeless were taken in by neighbors and helped afterward by donations of supplies from Russellville and surrounding communities. The town rebuilt but remained relatively the same size since its beginning in the 1800s.

There was no formal school in Hector until 1889. Prior to that time, traveling teachers would teach for a couple of weeks and

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

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move on. In 1875, mercantile receipts show that tuition cost ten cents per day. Today, Hector Elementary and High School are the mainstays of the community. In 2017 enrollment was 576 with students from Scottsville, Nogo, Tilley, Caglesville, Appleton, and Falling Water all attending here. The school district covers 298 square miles and parts of two counties, Pope and Searcy. One fairly famous Hector graduate, Geral Don Hurley, signed a contract with the St. Louis Cardinals to play minor league baseball as a shortstop. His career began in 1954 shortly after he graduated.

The old men of the area — a timeless collective, it seems, in every rural community — who once sat outside the general merchandise store now sit outside The Store, a local convenience store, and tell about the past. One such man is Carl Trip who spoke of a legendary folk hero, Joe Hilderbrand. Joe had been placed on a prison farm at the age of 19 for various crimes including theft.

“I knew of him,” said Carl. “We graduated at the same time. Folks made a big thing out of nothing. He was raised north of Dover and Hector in the mountains.”Joe was famous for breaking out of prison and authorities would inevitably catch him and send him back. One time he was released to go visit his Dad after a stroke and didn’t go back, just wandered around the hills where he grew up. Police did finally catch him, though, and promptly sent him back to prison.

Carl Trip is 82 years old. He grew up in Hector and graduated from Hector High School, joined the Air Force and later made his living as a truck driver. Carl talked about growing up here.

“Everybody was poor. Basically, everything was hunted out. We had a mule and wagon we’d hook up and head to Atkins Bottoms where we’d pick cotton. That’s where my Aunt and Uncle lived.”

Carl said the school had the greatest impact on the community.

“It changed more people than anyone or anything else. “ Hector Mayor John Riley agrees. “The school is the largest employer and is very vital to Hector,” said John. “As the school goes the city will go. It’s a big identity for the community and has struggled at times in some things, but has been successful.” John said the school was central to town and area unity, a touchstone for the community.

“The majority are supportive of school events, with sporting events becoming community gatherings,” said John. “The people basically adopt the school children and think of them as their own. Hector school is where their parents and grandparents went to school.”

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Besides the school, Hector’s economy is mostly agricultural with logging, cattle ranches, chicken farms, and hog farms. “Most people here work in the Russellville, Morrilton, or Conway,” said John. “There are some farmers or loggers that live and work here at Hector and are home-based.”

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There are a few full-time businesses in Hector, but most are parttime. This tradition began with the early settlement when business owners were more enthusiastic about hunting than running a business. “Most of the businesses are open three days a week,” said John. It’s laid back.

John began his term in 2015. “I’m really community oriented.

My family was too. I was elected to the city council in the late 1990s and served while my grandfather (Cecil Riley) was mayor.

I can’t remember his first year, but he was up in his 60s. His last term started in 1999 when he was 86 years old.” Cecil’s record was focused on improving city infrastructure. “He was instrumental in moving our water system to Tri-County. That’s probably one of the best things he did because it provided the community with a consistent source of water.” John also shares his grandfather’s

forward thinking for Hector. “I want the city to be a little more progressive than it has been – getting funding for new roads and grants to work with the school district,” said John. “My philosophy is that in order for Hector to be successful everybody here has to work together.”

One of the two city parks in Hector is named after John’s grandfather, the Cecil Riley Memorial Park. It features a walking trail and a pavilion for community events. One such event is the annual HectorFest and Dogg Daze celebration held in June. The event includes a Dogg Daze beauty pageant, music concerts, a parade, and fireworks. As of 2018, HectorFest is run by the Hector Scholarship Foundation and cosponsored by the city.

The Hector Scholarship Foundation (HSF) is a non-profit started by Dr. Greg Bell, a local pharmacist and cattle rancher, and his

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

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brother-in-law, Walt Davis, former superintendent of schools. “We wanted to give opportunities to young people here and at the same time entice them to remain here and to build their businesses here to help the city grow,” said Greg. In 2018 HSF awarded five $2000 scholarships.

The mountain music at HectorFest is provided by local musicians. At one time the music concerts were separate. John and city council member Jason Waterson, a musician himself, put together the first free concert. The concerts became part of HectorFest in 2016 with two stages featuring 12 bands.

Local writer and photographer Lacey Kennan said, “One of the great things about HectorFest is that we showcase local talent.”

The second park, Linton Park, is the oldest. It’s named for Dr. A. C. Linton, who was the first operating doctor in Hector. A native of Hector, he stayed to practice medicine from the age of 21 until well into his 80s. Dr. Linton’s service fees often went unpaid or were paid in rations, chickens, or dinner. Dr. Linton started his practice using a horse and buggy, making house calls to the sick through any type of weather and through creeks and forests. He claimed to have delivered over 6,000 babies during his career and was beloved by the community he served.

What do people love about Hector? Mayor Riley said, “The vast majority care about their neighbors. They work hard together. If there is a tragedy or illness they come together. It’s a close-knit community. They are a giving community. It has a lot to offer if you like outdoor activities. We have great churches. It’s a good place to raise your family.”

Ednita Condley, Hector Library Branch Manager agrees with John. “We know and like everyone.”

For more information visit the website: www.hectorar.com.

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SEPTEMBER 2018

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COMMUNITY

UACCM Early Childhood Development Program Accreditation Renewed

By NAEYC The National Association for the Education of Young Children’s (NAEYC) Commission on the Accreditation of Early Childhood Higher Education Programs has renewed accreditation for the University of Arkansas Community College at Morrilton’s Early Childhood Development program.

UACCM is one of only three NAEYC-accredited colleges in the state, which also includes Southeast Arkansas College in Pine Bluff, and University of Arkansas Pulaski Technical College in North Little Rock. After the commission’s decision this month, there are now 205 NAEYC-accredited programs nationwide.

Early childhood preparation programs serve a wide-range of students and prepare early childhood educators for a variety of early learning settings. Accreditation serves as a mechanism for ensuring a consistent and high level of program quality and alignment to NAEYC’s Professional

Preparation Standards while respecting the unique mission and context of each degree program.

“On behalf of the Commission, I’d like to congratulate the programs who earned and renewed accreditation during the most recent review cycle. These programs have spent significant time examining their programs of study, mapping their courses to the standards, creating key assessments, and developing assessment plans, with the goal of continuous program improvement,” Crystal Swank, commission chair, said. “Kudos to the faculty for their dedication and hard work!”

To earn and retain accreditation, professional preparation programs must demonstrate that they: • Align to NAEYC’s Professional Preparation Standards; • Respond to the unique needs of their degree candidates and communities;

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

• Provide intentional learning experiences for their degree candidates to obtain the knowledge and skills needed to be effective early childhood educators; and, • Continuously assess and reflect on their degree candidates’ performance.

For more information about UACCM’s Early Childhood Development program, contact the Admissions Office at (501) 977-2053, or visit our website at www.

UACCM.edu.

New community education courses available at UACCM The University of Arkansas Community College at Morrilton’s Department of Workforce Development and Community Education will offer several new non-credit courses this fall. These are designed for self-improvement, continuing your education, learning a new hobby, or just having

fun. There are no admission requirements for any course.

Sept. 18– Oct. 4: Analyze and Visualize Data with Excel (Tuesdays & Thursdays, 5-7 p.m.)

This is a basic Microsoft Excel course covering topics related to how to enter and calculate data in a table and create pivot tables/charts based off the data. Topics covered include: Excel Basics (Interface), Create & Modify Tables, Sort & Filter, Basic Functions (Sum, Min, Max, Count, and Average), Conditional Formatting, Pivot Tables, Charts, Pivot Charts, Using Slicers, Printing, and Copying/Pasting vs. Linking.

Registration is $100.

Sept. 24: Royal Icing Cookie Decorating 101 (6-8 p.m.)

Come learn the basics of making those gorgeous Pinterest-inspired decorated cookies. Participants will learn the technique of making royal icing, “flooding,” and adding finishing touches to eight cutout sugar cookies that can be taken home at the end. Seats are limited, so register today.

Registration is $25.

Oct. 9 – Nov. 13: Cake Decorating (Tuesdays, 6-8 p.m.)

Learn how to save money and impress your family by learning how to decorate cakes and have a lot of fun in the process. This creative cake decorating class is for beginners who want to create cakes for any occasion. Participants will learn how to bake a cake, how to make icing, and many simple decorating techniques.

Seats are limited, so register today. Registration is $50.

Oct. 11: Munchkin & Me Cupcake Decorating (6-8 p.m.)

Bring along your little baker sidekick and enjoy an evening decorating cupcakes together. Decorations and other tools will be provided. Participants must bring 12 regular-size cupcakes, un-iced, in any flavor. Children must be at least 4 years old to attend. Seats are limited to 15 pairs, so register today. Registration is $30.

Oct. 13: Introduction to Beekeeping (10 a.m. – 12 p.m.)

This course will give participants an introduction to the history, methods, and benefits of beekeeping. Upon completion, participants should be familiar with beekeeping equipment and components needed to cultivate a healthy colony. Registration is $20.

Oct. 13: Beginner-Intermediate Genealogy (9 a.m. – 12 p.m.)

This is a basic genealogy research course for beginners or anyone curious about the subject. Tools and information will also be provided to participants who have done their own research, but still need help getting to the next step. Registration is $15.

Nov. 1 – Dec. 13: Floral Design (Thursdays, 6-8 p.m.)

This course will take participants through the steps of building their very own seasonal creations. Participants will be able to choose what types of floral arrangements will be worked on throughout the sessions. Some supplies will be provided, but participants will need to bring wire cutters, scissors, a glue gun, wire ribbon, and flowers of their choice. Registration is $60. >>

RUSSELLVILLE ANIMAL SHELTER

Featured Friend

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GENDER: Spayed

Female TYPE: Jack Russell AGE: Around 3 years old

Her name might be Stormy, but she’s got a super sunny personality. After being found in a large storm outside the shelter, workers decided the name Stormy was perfect. Weighing around 25 pounds, this gal makes a great lap dog. Stormy is also house broken and would be a great playmate for kids.

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

Photo by ALICIA MEUANGMANY

SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

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Nov. 5: Christmas Inspired Royal Icing Cookie Decorating (6-8 p.m.)

Come learn the basics of making those gorgeous Pinterest-inspired decorated cookies, all dressed up in the holiday spirit. Participants will learn the technique of making royal icing, “flooding,” and adding finishing touches to eight cut-out Christmas sugar cookies that can be taken home at the end. Seats are limited, so register today. Registration is $25.

Dec. 1: Glass Fusion – Unique Jewelry for Unique Artist (9 a.m. – 1 p.m.)

Glass Fusing is the technique used to join pieces of glass together by partly melting them at a high temperature.

The heating is commonly produced in an electric kiln. This class will explore various ways to mix glass of different colors and designs. Participants will learn how to identify quality pieces, mix colors, and cut glass safely. Seats are limited, so register today. Registration is $40.

Dec. 4. Ladies Night Out (6-8 p.m.)

Bring your girlfriends along for an evening filled with baked goods. Just in time for the holidays, learn how to make the perfect cake pop, the prettiest petit fours, and the most decadent homemade chocolates. Seats are limited, so register today. Registration is $30.

For more information, contact The Dardanelle Chamber of Commerce 229-3328, The McElroy House 957-0551 or Traveling Arts Fiesta 747-0210.

Monthly Community Bingo at Brookdale Dardanelle Community Fiesta Traveling Arts Fiesta, in collaboration with The McElroy House and the Arkansas River Valley Community Coalition, will be hosting a free community fiesta in downtown Dardanelle on Front Street from 5 - 9 p.m. on Sat., September 22.

The festivities will include a performance from Mariachi Amistad de Arkansas, St. Augustine Hispanic Dancers, Chinelos of Dardanelle, and Papa Rap. There will also be children’s art activities, and a a mural will be created on the facade of Tarasco’s Mexican Restaurant. Food vendor applications are being accepted.

Supporters include Dardanelle Walmart, Tyson, TIDES Foundation, Art4Moore, and State Farm Agent Jess Eubanks.

Registration for all courses can be completed by going to www.uaccm.edu/ workforce. For more information, contact Jessica Rohlman at (501) 977-2004, or at rohlman@uaccm.edu.

Community Bingo Day is the fourth Thursday of every month at Brookdale Senior Living in Russellville and everyone is invited to participate. Bingo begins at 2 p.m. with various prizes for winners and door prizes as well. Brookdale Russellville invites anyone who enjoys bingo to come out for the next community bingo scheduled for September 2. If you would like to enjoy lunch at Brookdale on that same day, please, give them a call at 890-6709.

$1 million commitment from Mullens family for Arkansas Tech The Arkansas Tech University Foundation has received a pledge for one of the single largest gifts in the history of the institution.

Bert and Annette Mullens of Russellville have pledged a $1 million unrestricted gift to the ATU Foundation. Additionally, provisions in the trust call for annual gifts to be committed to benefit Arkansas Tech students through the existing scholarship in the Mullens’ name.

“We express our heartfelt appreciation to Mr. and Mrs. Mullens for this remarkable investment in their alma mater and our students,” said Dr. Robin E. Bowen, ATU president. “The philanthropy exhibited

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

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by the Mullens is to be admired and celebrated. Their family tradition at Tech dates back almost a century, and this gift ensures their legacy at our university will be secure for generations to come.”

Son of 1925 Arkansas Tech graduate Bert Charles Mullens, Bert Marshall Mullens earned a Bachelor of Science degree in business administration from Arkansas Tech in May 1951. The younger Mullens graduated just two months after Tech’s four-year college program was first accredited by the North Central Association of Colleges and Secondary Schools.

A member of the Wonder Boys baseball and football teams during his college days, Mullens went on to a 43-year career in banking that included service as president for First Security Bank in Searcy, First National Bank of Russellville, First Commercial Bank in Memphis, Tenn., and First City Bank of Memphis.

Since retiring as an active officer in 1994, Mullens has served as a board member as

well as an executive committee member for Regions Bank in Russellville.

Mr. Mullens has served on the ATU Foundation Board of Directors and is a past president of the ATU Alumni Association.

He helped organize Tech’s endowment fund drive in 1969, and he was the drive’s first national chairman.

Mrs. Mullens earned an associate’s degree in business from Arkansas Tech in 1948.

“There have only been a handful of occasions when Arkansas Tech University has had an opportunity to celebrate a gift as large and as meaningful as the one bestowed upon our institution by Mr. and Mrs. Mullens,” said Mike Hutchison, ATU vice president for advancement. “Private support is essential to Arkansas Tech’s mission of providing students with access to higher education and the opportunity to succeed. We are thankful for the generosity of Mr. and Mrs. Mullens and their belief in the vision of Arkansas Tech University.”

We salute all of the hard working men and women in the River Valley!

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Photos by LIZ CHRISMAN Story by JOHNNY CARROL SAIN

FRUITS AND VEGETABLES, HONEY, BAKED GOODS, FLORAL ARRANGEMENTS — even music — and all of it grown or made locally. That’s the appeal of the farmers’ market.

Farmers’ markets aren’t uniquely American, but they are are a quintessential flavor of Americana. Before supermarkets and wholesaler middlemen, farmers’ markets were the primary means of commerce for products of all types but especially food. A resurgence of this old and intimate method of shopping has swept through the nation as knowing the source has become an important criterium for which foods to buy. The surge in community awareness and bonding has been a happy byproduct.

The Pope County Farmers’ Market’s move to the Russellville Depot in historic downtown Russellville is perhaps indicative of a larger shift toward shopping local. Featuring only locally grown produce and goods, the Pope County Farmers’ Market is made up of small farmers selling directly to you and all produce is grown within 50 miles of Russellville.

More than a shopping experience, the Pope County Farmers’ Market offers a chance to meet the folks who can feed you and also keep your money circulating through the local economy. Knowing your farmer is one of the healthiest actions you can take, both for you personally and for our community.

POPE CO. FARMERS MARKET Russellville Depot ~ Downtown RUSSELLVILLE

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

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

Fair’s a-coming Story by LYDIA ZIMMERMAN, Food Editor Photos by LIZ CHRISMAN

Sweet ‘N’ Sour Slaw

YES, THE POPE COUNTY FAIR WILL BE HERE SOON! When I was a child it was something we looked forward to each year after school started. We would save our money to buy tickets for carnival rides and eats. Our parents always made us walk through to look at the animals and garden items up for contest. We would “ooh and aah” at how large some of the vegetable and fruits were compared to the ones we grew and wonder how they carried in melons that big.

Now that I’m the parent, I do the same and take my children to see the animals and garden items on display for contest each year at the fair. It’s something I look forward to still and hope that someday my children carry on the tradition with their children.

This month’s recipes are filled with summertime vegetables that you may or may not find in your own gardens. You carnivores needn’t worry. I’ve included a couple of recipes with meat as well.

As always, enjoy!

SWEET ’N’ SOUR SLAW

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ABOUT Magazine Featured Recipe ~ September 2018

Dressing 1 c honey 1 c wine vinegar 1/2 c finely chopped purple onion 1 tsp celery seed 1 tsp salt

Vegetables

In a small saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer for 5 minutes.Cool.

Pour enough dressing over prepared vegetables to coat thoroughly; toss. Cover and chill several hours or overnight to blend flavors. Serves 10-12

ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

2 c finely chopped green cabbage 1 c red (purple) cabbage, finely chopped 1/2 c diced green bell peppers 1/2 c diced red bell peppers 3/4 c carrots, finely chopped

CHICKEN GUMBO 1 1/2 lb skinless, boneless chicken breast cooked (boiled) 1/2 c butter 2 onions, chopped 2 c small okra, sliced in rounds 1 clove garlic, finely diced 2 lg bell peppers, chopped 1 small, whole chili pepper 1 lg can tomatoes or 3 lg fresh tomatoes diced 2 tsp chili powder 1/2 tsp black pepper 1 tsp ground mustard 1 1/2 tsp oregano 3/4 tsp thyme 1/2 tsp sea salt 2-3 tsp crushed red pepper, to desired taste 1 tsp celery salt White or brown rice Place chicken breast in a large pot and cover with water to cook over medium heat. Place all ingredients, except okra and tomatoes, in another large pot.

Cover with water and cook for 1 hour.

After chicken has cooked thoroughly remove it from its pot and place on cutting board to cook slightly. Then chop into pieces.

Add chopped chicken, okra and tomatoes to pot with other ingredients and reheat and simmer for 30 more minutes.

Serve over your favorite rice with a slice of cornbread.

Chicken Gumbo

HOMEMADE TACO SAUCE 11.5 oz tomato juice 1/2 T garlic powder 1/2 T minced garlic 1/2 T onion powder 1/2 T crushed red pepper 1/2 tsp salt 1/2 tsp ground cayenne red pepper 1/4 tsp chili powder 1/4 tsp paprika 2 tsp white vinegar

SPICY-CHUNKY FRESH DIP 2 medium tomatoes, seeded and chopped 8 oz tomato juice 1/2 c chopped zucchini 1/3 c chopped celery 1/4 c chopped onion 1/4 c chopped green pepper 1/3 c shredded carrot 1/2 tsp garlic powder 1/8 tsp cumin 2 T chopped green chilies

Combine all ingredients in a squeeze bottle, or other suitable container, that will hold at least 16 oz and shake until ingredients are well mixed. Can be used immediately but flavor will be better if refrigerated overnight.

Recipe courtesy of James C. Bewley (my brother-in-law)

Combine all ingredients except chilies in a 1 qt casserole dish; cover. Microwave on HIGH for 10-13 minutes, or until celery and green pepper are crisp-tender.

Stir once; stir in chilies; cover and chill for atleast 4 hours.

Serve with chips or fresh vegetables.

Makes 3 cups >>

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29

SPINACH-STUFFED ONIONS 3 oz cream cheese, softened 1 egg 1/2 c soft bread crumbs 1/4 c Parmesan cheese, grated 1/4 c milk 1/4 tsp salt dash of pepper 1 lb spinach, chopped cooked and welldrained 1 lg onion Preheat oven to 350 degrees. Beat together cream cheese and egg until light.

Add breadcrumbs, cheese, milk, salt and pepper; mix well. Stir in spinach.

Peel onion and cut in half crosswise.

Separate layers and form shells. Place in a shallow 1 1/2 qt baking dish.

Spoon spinach mixture in onion shells.

Cover with foil and bake for 35-40 minutes, or until onion shells are tender and filling is set.

Note: You may use 2 onion for more uniform shells.

PARMESAN CORN 4 ears fresh corn 1/4 c butter, softened 1/4 c grated Parmesan cheese 1 1/2 tsp fresh chopped parsley 1/4 tsp Italian seasoning salt and pepper to taste Remove husks and silks from corn just before cooking. Combine butter and remaining ingredients; stir well. Spread mixture on corn and place each ear on a piece of waxed paper, roll at a angle and be sure to fold in sides.

Arrange corn in a spoke-fashion on glass plate. Microwave on High for 10-13 minutes.

STUFFED YELLOW SQUASH WITH BACON No-Stick Cooking Spray 3 lg yellow summer squash, halved lengthwise (3 squash = about 1-1/2 lb) 1/2 tsp salt 1/8 tsp ground black pepper 6 round buttery-flavored crackers, crushed 1/3 c shredded Cheddar cheese 4 slices bacon 1/2 c chopped yellow onion 1 can (10 oz ) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained 1/2 tsp garlic powder Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Carefully scoop pulp from each squash half, leaving 1/4-inch shells and reserving pulp. Arrange shells in baking dish; sprinkle with salt and pepper. Combine crackers and cheese in small bowl; set aside.

Heat large skillet over medium heat.

Add bacon; cook 5 minutes or until bacon is crisp. Remove bacon from skillet; chop and set aside. Remove and discard half of bacon fat from skillet.

Add onion and reserved squash to skillet.

Cook 5 minutes or until onion and squash are lightly browned and softened, breaking up large pieces of squash. Stir in bacon, drained tomatoes and garlic powder; cook 2 minutes more. Spoon mixture into squash shells.

Bake 20 minutes or until squash shells are tender. Top with cheese mixture. Bake 5 minutes more or until cheese melts.

Recipe courtesy of readyseteat.com

FOR YOUR CATERI NG NE E DS Ray Black OWNER P: (479) 968-2421 • C: (501) 470-6830 407 S. Arkansas, Russellville rblack204@gmail.com|oldpostbbq.com Free lunchtime delivery 11:00 am to 1:30 pm 30

ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

ZUCCHINI PEANUT BUTTER TEXAS SHEET CAKE CAKE 1 3/4 c granulated sugar 1 3/4 c all purpose flour 1/2 tsp salt 1 tsp baking soda 2 c grated zucchini (squeeze out excess liquid (will be approx. 1 c zucchini after drained)) 1 c creamy peanut butter 2 eggs 1 c water 1/3 c milk Icing 1/2 c creamy peanut butter 1/2 c unsalted butter 1/4 c milk 2 1/2 c brown sugar (packed) Cake: Preheat oven to 400. In a large bowl whisk together sugar, flour, salt, and baking soda. Set aside.

In a large sauce pan over medium heat, stir together drained zucchini and peanut butter, and milk until melted and smooth.

Turn off heat and add eggs and water and mix until well blended. Add in flour mixture stirring until combined.

Spread into a greased jelly roll pan and bake about 18 minutes or until a tester comes out clean.

Icing: In a sauce pan melt peanut butter, butter, sugar, and milk over medium heat, stirring constantly. Bring to a boil for one minute, Turn off heat and let sit for 10 minutes. Stir and pour evenly over hot cake. Let cool and cover leftovers with foil.

Recipe courtesy of backforseconds.com

EASY SKILLET GREEN BEANS 1 T olive oil 1 lb. green beans 2 garlic cloves, minced 1 tsp lemon zest 1/2 tsp red pepper flakes 2 T lemon juice salt to taste

Reduce heat to medium low; add garlic, onions and green peppers; simmer until vegetables are tender.

Add tomatoes and beef bouillon; cover and simmer for 10 minutes.

Dissolve cornstarch in cold water; add sauces and pour over mixture. Season to taste. Stir until thick and clear.

Heat a large skillet to medium high heat.

Add olive oil and green beans to the pan.

Cook for 10-15 minutes, stirring occasionally, until green beans have blistered or browned on the sides.

Add in garlic, lemon zest, red pepper flakes, and salt. Stir and saute for 1 minute.

Remove from heat, add lemon juice to pan.

Stir to combine. Serve.

Recipe courtesy of joyfulhealthyeats.com

SAUTEED CARROTS 1 lb carrots, peeled and grated 1 T fresh lemon juice 2 T frozen apple juice concentrate, thawed 1 tsp butter Poppy seeds (for garnish)

SIRLOIN CHINESE 1 1/2 lb steak, cut into 1/2 in-wide strips 1 clove garlic, crushed 1 tsp paprika 1 T butter 1 c sliced onions 2 green peppers, cut into slices 2 lg tomatoes, sliced 1 beef bouillon cube dissolved in 1 c boiling water 1/2 tsp teriyaki sauce 1 tsp soy sauce 1/4 c cold water 2 T cornstarch Salt and pepper to taste Roll steak strips in paprika and let stand for 30 minutes. Heat butter and garlic in a heavy skillet;saute garlic until tender.

Remove garlic and set aside. Place steak in skillet and brown quickly on all sides.

In a non-stick skillet, combine carrots, lemon juice and apple juice concentrate.

Place over medium-high heat and sauce about 3 minutes, stirring constantly.

Add butter and stir to coat evenly. Garnish with poppy seed and serve hot.

HONEY GARLIC SHRIMP FOIL PACKETS 1/2 c honey 2 cloves garlic, minced 2 T rice vinegar 2 T tamari (or soy sauce) 1 T olive oil Pinch red pepper flakes Salt and pepper, to taste 2 c cooked rice 2 medium zucchini, sliced into strips 8 oz cherry tomatoes, halved 3 ears of corn, kernels removed from the cob 1 lb peeled and deveined shrimp Salt and pepper Handful of fresh basil, sliced thin

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Preheat a gas grill to 400 degrees or medium high heat. Place two pieces of foil in an x shape. Repeat so you have four total packets.

In a small bowl, whisk together the honey, garlic, vinegar, tamari, olive oil, and red pepper flakes. Season to taste with salt and pepper.

Place about a ½ cup of the rice in the center of each x. Divide the zucchini, corn, and tomatoes evenly between the packets.

Top with the shrimp. Sprinkle everything with salt and pepper.

Drizzle the honey glaze evenly over the packets, reserving ¼ cup for serving. Bring the edges of the foil up over the vegetables and shrimp and fold over to create a seal. Prick with a fork a few times to allow steam to escape.

Place the foil packets on the grill and cook for 12-15 minutes or until shrimp is pink and vegetables are tender. Serve the packets straight from the foil or in bowls, drizzled with additional glaze and fresh basil.

Recipe courtesy of neighborfoodblog. com

IN MEMORY OF

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Hours:11am to 10pm Sun-Thurs • 11am to Midnight Friday & Saturday

SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

31

COMMUNITY COMMERCE

A Beautiful Mess

Story by MEREDITH MARTIN-MOATS

A

Beautiful Mess is an eclectic vendor market located through a large diversity of antique offerings, hand-crafted in downtown Russellville at 200 North Arkansas Av- items, and rare finds. enue. The 10,00 square feet Owner Misty Barron says the name building is rented out to vendors of the store refers to the hodgepodge A Beautiful Mess who sell one-of-a-kind wares in their of items you find in the store but ul(479) 219-5128 individualized spaces. The business timately was inspired by her children.

200 N. Arkansas opened in the fall of last year and “I have learned from them that some Russellville, AR 72801 has grown to serve the community of the most beautiful moments in life

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are made amongst the biggest messes,” she says. “Life can be complicated and messy, but you have to remember to enjoy the simple beauty in all of it.”

Misty is an ATU graduate and has lived in the region off and on for several years.

She and her family returned recently and call Russellville home. “I love being a part of the small business community,” she says. “I love the diversity of products and the diversity of customers we receive.”

Misty says her mother owned a similar kind of vendor shop in Little Rock.

“Back before resale shops were cool,” she laughs. Her mother’s store served as an inspiration for her own business, and she and her mother worked together to get the Russellville business off the ground. “I love to see new life breathed into old things,” says Misty. “Instead of throwing something away, I like to look at how we can reuse it.” She says the store offers something for everyone.

“One person’s tastes may be different than another person’s,” she says. And in a store with a wide array of items there is

always something for everyone. “I love all the well-made antiques in the store,” she adds. “You can’t buy that kind of craftsmanship anymore.”

In recent months A Beautiful Mess has absorbed a few other local business wishing to decrease their overhead including B Street Books, a used book store, and Nanny’s Alterations who is in house Mondays, Wednesdays, and Fridays from 10 a.m.-6 p.m. Misty says anyone wishing to rent a space in the store can call and receive a tour of the location. Booths are rented by the square foot.

Misty strives to provide both customer and vendor satisfaction and serve the larger Russellville community. “Russellville is really great and there are fabulous people in it. I love getting to know the town and support the downtown,” she adds.

A Beautiful Mess is open Monday-Saturday 10 a.m.-6 p.m. and on Sundays from 1-5 p.m. They can be contacted at 2195128. You can visit them on facebook at A Beautiful Mess where you can find regularly updated photos of new items.

There’s a lot to love here.

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SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

33

Rascally Story & photo by JILL MCSHEEHY

“MOM! I SAW A RABBIT IN THE GARDEN!” That’s not possible, I thought. Even though at age 10 my son could recognize a rabbit, I just knew his eyes had betrayed him.

After losing every single bean sprout my second year of gardening, my husband built an electric fence to keep the deer and rabbits out. For three full seasons, nothing touched the ever-expanding vegetables and fruit inside those protective wires.

My son must have been mistaken.

Then one perfect April day, I walked out to check on my newly-planted bean sprouts and my hand shot to my mouth. My son was right. And now my beans were gone.

Again.

Taking his recollection seriously this time, I asked my son to describe the rabbit in question. I interrogated him like a witness to a crime, and he detailed how the intruder jumped through the two lower wires of the electric fence.

I groaned. Apparently we were dealing with not just any rabbit. These ninja bunnies had figured out they could leap through the ungrounded electric fence wires un-

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ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

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scathed. And thus, my garden, once again, became their salad bar.

The events of the next two seasons have played out not unlike The Tales of Peter Rabbit. Except instead of feeling compassion for cute Peter and his siblings like I did as a child, heat rises to my face and I’m Mr. McGregor.

But instead of adding scarecrows, we started with more contemporary approaches.

My husband added another electric wire to the fence. But the bunnies sucked their tummies in a bit more.

My husband built chicken tunnels as a barrier. But the bunnies learned how to squeeze through the openings.

Thankfully this season’s harvest has been a plentiful one, and the rabbits didn’t figure out how to breach the chicken tunnels until most of the garden had fully grown. Still, I’ve had to share my cantaloupes, blackeyed peas, and broccoli starts with Peter and his friends.

If you ask long-time gardeners how to keep rabbits out of the garden, you’ll hear

a variety of solutions. Simple remedies like playing a radio all night, positioning fake predators in the garden, hanging a bag of Irish Spring soap, or sprinkling cayenne pepper or talcum powder on the plants may work for a period of time but perhaps not in the long term (or after the rain washes the pepper away).

Solutions like applying liquid fence or sprinkling blood meal around the garden’s perimeter might prove effective for small gardens, but aren’t realistic or cost-effective for larger ones.

The obvious answer is to build a physical barrier, but this requires expense and labor. I’ve had gardeners tell me that rabbits have dug tunnels under the fence to get to their garden goodies, so the best solution is to bury a fence six inches deep.

In my case, unless I want to continue living this fairytale, building a fence may be our only option.

Like Mr. McGregor, I will not give up.

I will keep trying to protect my garden.

These sleuthing ninja bunnies will not beat me.

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SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

35

Story & photos by MEREDITH MARTIN-MOATS

A JOURNAL of our RURAL & NATURAL HERITAGE

Downtime LAST WEEK I HAD A BIT OF A REENTERING. One afternoon while playing outside, my children tipped over a cardboard box to discover a whole congregation of snails. Knowing that I love snails, they came inside excitedly to tell me. “What do snails eat?” my middle child asked. For some reason, that question has echoed in my head ever since. A reminder to be in the moment, to move slowly enough to wonder about those kind of questions.

So fast forward to this week.

It was the afternoon of the first day of school. My sons had just started third grade, their last year as students in elementary school.

My daughter wouldn’t start her last year of Head Start for a few more days, and I hadn’t gotten any calls to substitute teach yet. So she and I were soaking up the days together. We made paintings and read books and picked veggies.

I was driving into town to pick up the boys at the end of their first day when, out of nowhere, my daughter threw up all in her car seat. I rushed her back home to my husband (who was working on a deadline, but kindly took her in to clean her up), and rushed back to the car to try and pick my sons up on time. Miraculously, I wasn’t even the last one there. That long first day pick-up line saved me from leaving them hanging on their first day.

We stopped at Walmart on the way home for a few necessities when my husband texted to say our daughter was fine and was already up playing. Feeling the weight of time closing in — knowing that the afternoon downtime during the school year never seems quite long enough, questioning whether or not I should homeschool so as to live fully in these days, wondering if I’d been the parent I wanted to be — I picked up one of those huge bouncy balls you find

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in those tall metal crates in the middle of the aisle. You know, the kind they sell for $2.50? The same crate that’s been there since the 1970s or before? The ball was blue with white stars and took up the entire front seat of the car.

We got home, and I got dinner on and asked the kids to come outside to play. The weather was unseasonably cool and the ground damp. Low clouds hung over beautiful Spring Mountain.

We threw the ball in the air, trying to keep it off the ground. Once it landed in the chicken coop and sent the hens running. Another time it almost took out the sorghum plants. All was quiet on our little dirt road except for their loud laughter and the occasional sound of a donkey braying on a neighbor’s property. My middle child stayed inside for a bit, sad about having discovered his best friend had moved to a new school. He said he wanted to be alone and build legos and requested we leave him be. But he came out to join us eventually. Everyone was together.

Our old dog Elsie, my first rescue who has to be at least 14 by now, clearly understood the magic of the day and suddenly started sprinting across the pasture area, practically flying like she did in her younger years. She made her regular loop from the pasture to the garden and back several times while we cheered her on, sliding in from a dead run for a quick petting before taking off again. It reminded me of when she first came home with me, long before I ever had human children and when time seemed to move so differently.

The sun dipped lower in the sky but we stayed outside a little longer. I knew it was late and we needed to start on nighttime chores.

But some days you just have to hold on.

The rest of the family headed inside, but I took a few moments to stop and check out the progress of my birdhouse gourds. The vines are layers deep around the makeshift trellis we constructed a few months back. They’re now reaching out toward the tomato plants and the marigolds, their curly cue tendrils inching forward with every sunrise. These heavy rains have expedited their growth. They’re like kudzu, tentacles devouring everything in reach.

I thought about how everything in life kind of felt like a tendril right now. I felt like a caregiver version of one, reaching out and grabbing anything to help me hold on to my children’s childhood.

The days were their own tendrils, reaching forward, twirling and lacing on to everything sacred, devouring all the roadblocks — long walks, limited screen time, family dinners, nightly story time — I put in its path. Even when you try everything you can to make life move slowly there are still times when it just speeds up. Any plant will tell you you that.

The following morning I got up to discover the big blue starred bouncy ball had popped in the night. Maybe from the rain, maybe from one of the cats. It sat ripped and deflated in a muddy puddle near the front porch. I found the whole scene more humorous than sad, mostly because I knew the ball had served its purpose and gave us all a moment to just laugh and to be. I’ll probably get another one of those balls soon and it’ll probably break just as quickly.

Meanwhile the birdhouse gourd vines will keep taking over the garden, blooming big flowers that, with a little patience and preparation and a lot of space, will turn into houses for singing, traveling, soaring birds.

SEPTEMBER 2018

~ ABOUT the RIVER VALLEY

37

What

we’re reading

Eat What You Watch Reviewed by DANIELLE HOUSENICK (Harry Potterhead, Proud Hufflepuff and book nerd at Dog Ear Books)

I

have a confession. I’m addicted to cookbooks. The uniform lists of ingredients, measurements, step-by-step instructions and glossy photographs of tempting foods pull me in and show me what is possible if I only julienne, broil, whisk or sous vide. Only one problem – I don’t cook. Oh, I can cook – I just don’t. My husband does (yup, I am a lucky lady). Luckily, he is brave enough to accept the culinary challenges I cull from my collection of cookbooks.

Eat What You Watch by Andrew Rea offers over 40 recipes inspired by cinematic scenes.

This time I was convinced I would be the chef. Now to choose what to make. Should I choose based on movie? Main ingredient? The book features foods from a few of my personal favorite movies: a Hawaiian burger from Pulp Fiction (if only it was a Royale with cheese), blueberry pie from Stand By Me (no cherry flavored PEZ?). Tough choice. Ultimately, I chose to make a recipe that my whole family could appreciate – butterbeer… non-alcoholic, of course. My husband and I are huge Harry Potterheads and my daughters are engrossed in the series now as well. We visited The Wizarding World of Harry Potter last year, so I was excited to see if a homemade version of the sweet, foamy confection could measure up to the real thing.

Butterbeer is one of the simpler recipes in the cookbook. It calls for just six ingredients.

38

ABOUT the RIVER VALLEY ~ SEPTEMBER 2018

Basically, cream soda is topped off with a creamy, buttery, foam that smells as heavenly as it tastes. Now it was time to find out what my experts thought of the homemade butterbeer.

When I asked my family if the butterbeer tasted like the drink we had at the Wizarding World, I got two answers: “Yes!” and “Totally.” When I asked them how my version from Eat What You Watch tasted they answered with just one word: “Awesome!” Their declaration was confirmed as they slurped the last dregs from the mugs and wiped away sticky butterbeer mustaches.

No doubt, there are other versions of this recipe out there, but I had to agree this one was pretty magical and easy to make.

For me, food is all about connections. It is a connection to my family history, new memories with my daughters, and places I visit. The fact that I can make one of the dishes featured in a movie provides one more connection.

So, what should I make next? Giant pancakes inspired by Uncle Buck? Beef bourguignon from Julie & Julia? Probably not the breakfast dessert Pasta from Elf. But a date night with Roman Holiday and some hazelnut gelato just may be on the menu soon if my personal chef is up for it. In the meantime, I must agree with my favorite character, Sirius Black: “That’s right, come on, let’s all … let’s all have a drink while we’re waiting. Accio Butterbeer!” ~ Sirius Black

Author ANDREW REA

“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.

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