ABOUT | September 2021 by ABOUT the River Valley Magazine

CREATURES

September 2021 • aboutrvmag.com

Reflecting the Character of the Arkansas River Valley

CORNERSTONES

BONA FIDE

September 2021 TABLE OF CONTENTS

14 16

28 34 36 38

The creatures that time forgot Shadows are powerful, transformative entities in the mind of a teenager. None more so than those encountered while waist deep in quiet backwaters with a fishing pole in hand. Those old coots gathered at Lucky Landing Bait Shop were just trying to scare me. We were way too far north for alligators.

Behind door number one Oklahoma Gas & Electric Bldg. klahoma Gas & Electric Company made O its district headquarters here in 1948 and remained in the building until they relocated to the west side of Ozark in 1970. At that time, the owner was Mr. Hensley. Upon his death, the property passed ownership to his wife and son who leased it then as warehouse storage.

Bona Fide Bona fides in the culinary world come in many forms — awards, media exposure, overwhelming word of mouth. Or you could be recruited by a leader of a particular town known across the globe for its incredible cuisine. Say, a town like the Big Easy.

Life is better with a little mustard A native giant Late boneset: A fragrant latesummer pollinator favorite 10 Things ABOUT: Chance Duncan

Subscribe Today! Have every issue of ABOUT the River Valley delivered to you monthly! Subscribe online today at www.aboutrvmag.com or send/drop-off a $20 payment for a One-Year Subscription (11 Issues) to: ABOUT Magazine 220 East 4th Street Russellville, AR 72801 Call 479.219.5031 for more information. 4

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

FEATURED BUSINESS

Choices Pregnancy Resource Clinic |

Admit it, you’ve gazed out at the swampy terrain that the Serendipity Trail hugs at Bona Sea Wildlife Sanctuary in hopes of catching a glimpse of the alligator. A pair of binoculars, the right time of day and a lot of patience is the recipe for success when visiting the homes of these large reptiles.

EDITOR’S LETTER

The old one While the River Valley still boasts of woodlands and plains with wildlife abounding, our home region is a far and primal cry from the fauna-filled wilderness it once was. Prior to Euro-American settlement, elk, American bison, red wolves, and mountain lions roamed the forested hills and prairies here. Though we’re a few hundred miles southeast of their known historic range, I’d imagine a stray grizzly or two wandered down the Arkansas River in search of new territory. And in the river sloughs, backwaters, and oxbows, lurked an even more ancient beast of terror and wonder. Nowadays, you’ve got to travel a good bit to view elk and bison. The red wolves are long gone, pushed to their last holds in the dense forests of Appalachia. Mountain lions in Arkansas are more myth than flesh and blood, but a few still trek through the Natural State every now and then. The mighty grizzly is corralled, stranded on virtual islands in the western U.S. on land that we haven’t figured out how to effectively exploit just yet. But that old one in the river, the armor-plated relic whose base forms emerged while dinosaurs ruled the planet is still here. Alligators still live among us. In fact, a few live within the city limits of Russellville. This is old news to many of you. Or maybe confirmation of a local notquite urban legend. I don’t think anyone is sure about how

many live in town, but Russellville isn’t the only River Valley home of wild gators. They’re scattered in pockets all around. I’ve personally viewed a few in various locations. And more than 20 years ago, I had an up-close encounter with a six-footer in a farm pond I regularly fished. After following me around the pond at a distance for an hour or more, the juvenile archosaur finally worked up the nerve to make a lunge at one of the chunky largemouth bass I’d been catching. I skidded the fish to the bank, barely beyond those vice-like jaws, and the gator slammed on its brakes as clouds of silt billowed up from the pond’s bottom. After unhooking the bass, I tossed it back in the water far from the alligator. And then we, the gator and I, simply observed one another. While humans share some basic brain functions with reptiles, I surely can’t speak to what was on its mind and won’t offer even the feeblest attempt to understand the perspective of a creature whose lineage runs older than the oak trees. But I know the thoughts of that modern primate holding a fishing pole trended toward wonder. Even back then I knew that the bottomless black of those primeval eyes held secrets that I would always be too young to understand.

Reﬂecting the Character of the Arkansas River Valley since 2006 A Publication of One14 Productions, Inc Vol. XVI, Issue 8 – September 2021

DIANNE EDWARDS | founding editor JOHNNY CARROL SAIN | managing editor johnny@aboutrvmag.com LIZ CHRISMAN | photography editor lizchrismanphoto@gmail.com BENITA DREW | advertising benita@aboutrvmag.com MEREDITH MARTIN-MOATS | freelance meredith@aboutrvmag.com 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 Magazine 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

www.aboutrvmag.com

2020/21 AWARD WINNER 1ST PLACE AWARDS (4) Liz

Benita

ph oto gr apher

adve r t i si n g

CHRISMAN

(4 7 9 ) 2 1 9 - 5 0 3 1 6

Johnny

DREW

CARROL SAIN

(479) 858-9272

(479) 219- 5031

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

e di t o r

Chris

ZIMMERMAN

l ayo u t/ d e s ig n

(479) 264- 2438

2 ND PL AC E AWARDS (4 ) 3RD PL AC E AWARDS (3)

COMMUNITY CALENDAR OF EVENTS

September 2021 Su

29 30 31 1 2 3 4

Find up-to-date information and future events @

www.aboutrvmag.com/events

Save the Date

ENGAGEMENTS

5 6 7 8 9 10 11

List your engagement or wedding announcements in the pages of ABOUT the River Valley magazine

12 13 14 15 16 17 18

at no charge. You can email yours to: editor@aboutrvmag.com or mail to: ABOUT Magazine, 220 East

19 20 21 22 23 24 25 26 27 28 29 30 1 2

3rd

— Downtown Art Walk in downtown Russellville. For more information contact 967-1437.

17th

— Masters of the Night at Lake Dardanelle State Park from 7-8 p.m. Bat populations are in decline due to misinformation and fear. Meet a park interpreter at the amphitheater to discover the bat myths that have given them a bad reputation and learn about which bats you can find here at Lake Dardanelle State Park. For more information contact 967-5516.

24th — Movies in the Park in downtown Russellville. Movie starts at 8:30 p.m. For more information contact 967-1437.

4th Street, Russellville AR 72801. A phone number must be included for verification.

SEPTEMBER

OCTOBER

Taylor Magness & William Nelson (4th)

Avery Simpson & Micah Piker (9th)

Danielle Tippet & Omar Dajani (4th)

Patience West & Blake Forehand (9th)

Andrea Bond & Ryan Roberts (18th)

Sophie Davis & Nick Cheshier (9th)

Nicole Bonham & Robert (Clay) Redfern (18th)

Samantha Rowell & Christopher Renfroe (16th)

Brittany Colburn & Travis Klober (18th)

Dakota Hicks & Zach Needham (23rd)

Stacey Thacker & Colton Holley (18th)

Aly England & Matt Fracek (29th)

Katie Crawford & Robert Hopkins (25th)

NOVEMBER

Savannah Floyd & Kevin Qualls (25th)

Megan Lomax & Hunter Gorham (12th)

OCTOBER

Katelyn Dunlap & Tyler Ramey (20th)

Lindsey Kirby & Ryan Richardson (2nd)

DECEMBER

Chelsea Allen & Austin Sharp (9th)

Jayli Harrison & Zak Holt (4th)

Emily Ames & Braxton Hendrix (9th)

Tori Barnes & Mason Dockery (21st)

SEPTEMBER 2021

ABOUT the RIVER VALLEY

The creatures that time forgot Story by Johnny Carrol Sain

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

SHADOWS ARE POWERFUL, TRANSFORMATIVE entities in the mind of a teenager. None more so than those encountered while waist deep in quiet backwaters with a fishing pole in hand. But even as fading light filtering through cypress limbs turned many a log into something with teeth, I could always settle the nerves by telling myself it was just folklore. Those old coots gathered at Lucky Landing Bait Shop were just trying to scare me. We were way too far north for alligators. I grew up in Atkins, a small town just north of the Arkansas River in the west-central part of the state, and as a kid, I heard several stories about alligator encounters in the area. I mostly pooh-poohed the tales, but those words often came back to haunt me as I slogged through the Arkansas River bottoms gigging frogs or waded a muddy creek for largemouth bass. And as it turns out, the old coots weren’t spinning yarns.

Photos by Liz Chrisman

SEPTEMBER 2021

ABOUT the RIVER VALLEY

Unlike legends of the infamous black panther, the Ozark howler and even Sasquatch within Arkansas, American alligators are definitely real, and they are definitely here in at least 45 of Arkansas’ 75 counties, with the densest concentrations appearing in the southern half of the state. Still, most people are shocked to learn that large predatory prehistoric beasts are often found very close to home. As members of the Crocodilia order, American alligators (Alligator mississippiensis) are classified as reptiles, but it’s complicated. They are, in fact, most closely related to birds and dinosaurs, and more distantly related to lizards, snakes and turtles. Alligators have likely been residents of what is now Arkansas for as long as they’ve been a distinct species in North America, which is somewhere around 8 million years. But by the 1960s, the alligator had found its way onto the Endangered Species List throughout the Southeastern United States. Federal and state protection, as well as restocking efforts, helped bring the alligator back from the brink. Here in Arkansas, most alligators populating our waters are descendants of Louisiana alligators, or since they can live up to 50 years, possibly even original transplants themselves. Between 1972 and 1984, the Arkansas Game and Fish Commission stocked 2,800 Pelican State gators in the species’ presumed historic range. The stockings were wildly successful—so much so, in fact, that the AGFC introduced a limited-permit alligator hunting season in 2007. But during that 12-year stocking period, the AGFC also sprinkled a few alligators outside the historic range at the request of private landowners as a form of beaver control. This is likely why alligators sometimes show up in unexpected places. Like within the city limits of Russellville. 10

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

DESPITE THE RUMBLE of 18-wheelers on nearby Interstate 40 and buzzing bass boats on Lake Dardanelle, there is a Cretaceous feel to the Bona Dea trails in Russellville. Paved paths wander through the swampy bottoms of Prairie Creek before it empties into the lake. Moss-barked cypress and swamp oak shade the calm waters as wood ducks scuttle through the reeds and cottonmouths bask in sunny openings. The trail itself runs within feet of the swamp in several locations, touching a protected pocket of wild here in the largest town between Conway and Fort Smith. Despite the people and nearby bustle, it’s not totally surprising that an armor-plated relic lives among the herons and dragonflies. Given the atmosphere, it’s expected. My gator guide at Bona Dea is Jesse Hays. Jesse is what you’d call a high-energy person. Slight and wiry with attentive eyes and a pleasing timbre in his voice, Jesse probably burns more calories during our conversation than I will during the hike. An Atkins native who moved off, then found his way back home, Jesse is the store manager at Harbor Freight in Russellville, but that’s just his day job. Anytime he can find the time—“Basically, anytime I’m off work, I’m in the woods or on the water with a camera,” says Jesse—he’s chasing something wild, whether thunderstorms or critters. Jesse knows the River Valley alligators better than anyone.

Photo courtesy of Jesse Hays

Like many rural Arkansans, Jesse grew up hunting, fishing and hearing a lot of tall tales around the campfire. And like me, he recalls hearing stories about area alligators as a youngster. “I can remember being with my dad and his friends, and I always heard a lot about gators here in Pope and Yell counties,” he tells me. “So when I moved back to the area, I decided to dig into it.” Jesse didn’t begin his search for alligators at Bona Dea, which was not stocked by the AGFC. He started in 2013 by meticulously investigating the places AGFC stocked with alligators near his River Valley home, an effort fueled by little more than decades-old information and blind faith, with a camera and a big lens. “I started looking at a couple of these areas where they said they dropped some of these alligators,” says Jesse, “taking that big 600 mm lens, standing on the banks of these small lakes and streams, racking that lens out and shooting intervals down the bank.” And he took a lot of photos based on that blind faith. “I spent probably 250 to 300 hours over the course of a year looking at photos. I was infatuated,” he says. My response is that it sounds more like an obsession, and Jesse smiles sheepishly, nodding his head. “Yeah, it probably was.” Jesse found one alligator during that first year of searching. It took three more years to find the second. >> SEPTEMBER 2021

ABOUT the RIVER VALLEY

“...an alligator that doesn’t want to be found won’t be

Obviously, an alligator that doesn’t want to be found won’t be found, and most alligators don’t want to be found. Though they are apex predators, they rely on stealth and ambush for capturing food, and during the early years of an alligator’s life, they rely on stealth and camouflage so they don’t become food. Predatory fish, herons, raptors, raccoons, mink, otters and a few other opportunistic carnivores will dine on alligators until they reach a couple feet in length. Then all they’ve got to worry about are bigger alligators and humans. The worry about humans never goes away, but sometimes the tables can turn. This is, after all, an animal

Photos courtesy of Jesse Hays

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

that can reach 13 feet in length, weigh over a quarter ton, and possesses one of the strongest bite forces recorded in the animal kingdom: more than 2,000 pounds per square inch. That’s more than enough equipment and power to make short work of a flimsy human, which is why the pucker factor can reach maximum levels for close encounters with a gator. Jesse can speak to this phenomenon with some authority. A few years ago, Jesse found a nesting site and some fresh hatchlings. He had observed mom and kids from a distance but decided a closer look was needed. “I’m the smart guy who gets in a kayak and got within 50 to 60 yards from her with the GoPro, and I was just going to watch them all day,” says Jesse. “Most of the time, they’ll roll out before you get close to them. I saw her go under slow and thought, Well, she’s just curious. She pops up 5 feet closer. Then she goes under again, and I see bubbles, you know, like a turtle makes but moving faster, go right beside the kayak, and she pops up again ahead of me.” The memory appears to trigger uneasiness in Jesse even several months later. “On the GoPro, you can hear me saying a few choice four-letter words,” Jesse says with a slightly nervous chuckle. But like with venomous snakes and spiders, the danger element associated with Arkansas alligators has been mostly overblown. “There’s been two documented attacks—I hate to say attacks—two bites in Arkansas

f o u n d , a n d m o s t a l l i g a t o r s d o n ’t wa n t t o b e f o u n d . ”

since they started keeping records,” says Jesse. “One was a guy who stepped on a four-footer in his waders; it was a reflex bite. The other was some guys in a [bass] tournament who thought it would be funny to catch one, and it bit one of them on the hand. You know, I’m around [alligators] more than I should be, probably, and I know that if I don’t create any issues, there won’t be any.” Obsession has turned into respect and admiration. Jesse keeps regular tabs on the alligators he knows while searching for others still hidden in the blackwater backwaters of the River Valley. He posts photos and updates about the alligators on social media. But like the guardian of some primordial secret, he keeps the locations to himself. “I don’t post about where they are,” says Jesse. “I’ve seen people comment on pictures of this one at Bona Dea: Let me run across that thing. It’s just lack of education, though. I was that way about snakes for a long time. I love sharing pictures of [the alligators], but I don’t tell where exactly they are.” Jesse smiles, fumbling with his canned soft drink. He looks toward the swamps of Bona Dea and then back at me with what I’d call slight embarrassment. “It sounds almost silly to be this protective of them,” he says. “But I feel like I should be.” A week or so after the conversation with Jesse, my wife and I launch our canoe in the still waters of a known alligator haunt less than an hour from my home. I’ve been here before, and I’ve seen the alligators, though it’s been a decade. We whisper in hushed tones about the distinct feeling of being watched as we quietly paddle through tannin-stained waters. An hour of uneventful searching softens our nerves, and we drop our vigilance, just enjoying the peaceful sounds of a small lowland lake. Then I notice what I think is a stump in the middle of the lake quietly submerge without a ripple. Finally, after another hour

of hide and seek, we silently float to within yards of the alligator, which seems as curious and mildly apprehensive about us as we are about it. After a few minutes of mutual observation, the alligator lazily cruises back toward where Christine and I started our journey. It darkens into a primeval silhouette carving through the liquid reflection of a setting sun in waters seemingly forgotten by time. l

Arkansas Game and Fish Commission: People and alligators can safely exist together if people would follow simple guidelines and use common sense. • Don’t feed or attempt to feed an alligator. • Do tell others that it is illegal to feed an alligator and they are creating problems for other unsuspecting persons if they do. • Don’t throw fish scraps in the water or leave them on or near boat ramps, this is just the same as intentional feeding. • Do keep your distance to observe alligators. • Don’t swim or wade in areas where they are. • Don’t allow children or pets to go in or near water in known alligator habitat. Arkansans need to know and understand that alligators are a part of our state’s natural heritage. They should be respected and enjoyed as much as any other fish and wildlife resource.

SEPTEMBER 2021

ABOUT the RIVER VALLEY

EVE RY DAY L I F E

Behind door number one Story by SARAH CLOWER Illustration by CLIFF THOMAS

AS SUMMER WINDS DOWN AND A NEW SCHOOL YEAR LOOMS RIGHT AROUND THE CORNER, my son Raff and I embark on what I like to call our “last hoorah.” It’s a tradition that began when he was about to start Kindergarten. Before he attended elementary school, it was as if one season faded slowly into another. But now, nothing seems quite as finite as summer. This year Raff is starting seventh grade, and it just seems surreal. So we decided to take a trip to Florida to wrap up the end of his summer break and to allow me to bask in a bit more of his youth before the dreaded teenage years begin. Since we have two chihuahuas, Cheeto and Cha-Cha, traveling for several days over a large distance can present quite a situation, as they get horribly car sick and most hotels do not allow pets. I usually ask friends or neighbors to care for them while I’m traveling, but this year everyone had the same idea that we did about when to take a vacation. So I decided to board my pups at a pet boarding facility that I had used the year before. When I called to book the girls’ stay, they reminded me that I needed to get them another kennel cough vaccine, as the one they had for their previous stay had been over a year ago. I gave our vet a ring and set up an appointment for their vaccinations. The morning of their appointments, I 14

ABOUT the RIVER VALLEY ~

led my dogs towards the front door of the vet’s office. When I reached the door, a vet tech opened it half way and popped her head out. “Hi... Um... we have quite an unusual patient in the office this morning. It may cause some extra stress for Cheeto and Cha-Cha, so I’m going to ask that you bring them to our back entrance. I’ll meet you around back and let you in,” she said. I told her it was no problem and led the girls towards the back of the building. Once inside, the vet tech directed us to a small room and said she would return shortly with their shots. I thanked her and

SEPTEMBER 2021

reassuringly stroked my dogs’ backs while we waited. A few minutes went by, and my curiosity got the best of me. I opened the exam room door and slowly peeked out. I could only see a sliver of one side of the waiting room, but I could hear what was going on pretty well. I strained my ears to get a better listen. I heard a man saying that whatever this mystery animal was, had appeared in his yard that morning. “And because we have a pool in our backyard, we have a six-foot high privacy fence,” the man said. “I don’t think these

things can fly, so I have no idea how it got over the fence.” My curiosity was really peaking at this point. Fly? “I just heard my dogs going crazy in the backyard after I let them out this morning, and I went to see what all the commotion was about. I walked outside and this thing was eating the birdseed out of all of my wife’s bird feeders.” Birdseed? “It started to walk towards me, and I actually was a little scared at first because this thing is taller than I am! But then I realized it wasn’t coming after me, it wanted the piece of toast I had forgotten I’d made. I just held it out and it ate the toast right out of my hand!” Taller than a grown man? Just then I felt something furry brush passed my leg which made me jump back with fright so that the small opening in the door was exposed. Cheeto and Cha-Cha bolted and made a beeline for the front of the vet’s office. I ran after them, desperately trying to catch a hold of their leashes, but they were too quick for me. Before I knew it, the girls and I came to a complete halt and stared up into a serious looking, prehistoric face with black, beady eyes. The nearly seven-foot tall ostrich ruffled its feathers slightly at the sight of us, but seemed otherwise unperturbed. My small dogs let out a muffled, whimpering whine and immediately turned around and ran back to the room. It was as if they weren’t sure what kind of creature they had just seen but knew they didn’t want to be near it. “I’m sorry,” I explained, “my curiosity got the best of me and I opened the door slightly and my dogs ran out.” “Well ol’ Big Bird didn’t seem to be bothered,” the man said, as he patted the feathered beast on the back. I noticed that the man held onto one end of a leash, the other end loosely tethered around the ostrich’s neck. “This thing showed up in my backyard this morning,” he said, gesturing towards the large bird. “I haven’t the faintest idea how he got over my fence, but there he stood, just emptying out my bird feeders like he owned the place,” he chuckled. “But he’s so calm and

docile, and all of my kids took turns letting him eat birdseed out of their hands, I’m just sure he has to be someone’s pet. I couldn’t get a hold of anyone at the animal shelter so I just decided to bring him down here to Doc, and maybe he might know who Big Bird might belong to.” I took a few more long looks at the majestic creature, and even stroked the silky feathers on its back when I heard the vet tech call my name. “We are all done with the shots. The

girls didn’t seem bothered by it and they are waiting for you in the exam room,” she said. I thanked her and headed back to collect my dogs. When I got in my car, I saw I had a missed call and a voicemail from a friend saying she would be able to look after Cheeto and Cha-Cha after all. I called her back. “Hey! I’m sorry I missed your call, you will never believe what I just saw at the vet’s office…” l

SEPTEMBER 2021

ABOUT the RIVER VALLEY

Oklahoma Gas & Electric Bldg. O Z A R K , A R - B U I LT 1 9 4 4

Story by CATHY GRAVES | Forward by JOHNNY CARROL SAIN | Photos by LIZ CHRISMAN

t’s long been cliche to say that downtown is the heart of a city. But it’s an easy and accurate analogy. Downtown areas were at one time the financial epicenters of their towns. The core of businesses in downtown districts powered local economies as streams of money flowing from the city limits and beyond often wound up back at the place they likely originated from, recirculating through other hands and shifting into other commercial forms. A city’s prosperity was dictated by the vibrancy of its downtown, its future foretold through storefront windows full of merchandise and bustling sidewalks. As cities and economies evolved, the use of downtown structures evolved as well. Some remained cornerstones of commerce as others served as

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

headquarters for local government, and some took on even more divergent roles. But regardless of their mission today, those old buildings lining the streets of River Valley downtown districts offer a strong visual reminder of our past and an inspiration for our future. This is ABOUT’s third installment of features telling the stories of a few iconic downtown buildings found in the River Valley — what they once were, what they are today, and how they’ve influenced their communities. We invite you to read the history that led to the present and think on your own memories of downtown’s yesterdays. But we also hope that these pages can help you to envision downtown’s tomorrow.

ARKANSAS BREWING COMPANY is the newest tourist destination in the heart of Ozark, Arkansas, with owners and staff who have a passion for service, dedication to fun, and above all appreciation for craft beers and good food. Located at 201 S. 1st Street, this new-concept brewery has a modern menu brought to you from a Johnson and Wales University graduate, where esteemed Chefs Emeril Lagasse and Tyler Florence graduated. Chef Brad has been in the culinary industry for over 25 years and provides a menu packed with flavor. The brewery focuses on dark and full-flavored beers –- ales, stouts, and porters. They offer a classy, upscale pub-bistro setting, full bar, shuffleboard area, a stage for live music, televisions all around, a viewable five-barrel brewing system, and a covered, outdoor patio. The business is within walking distance of the Ozark Historic District and has a view of the Arkansas River. Owners Christopher and Destiny Brockett and Eric and Deanna Meadors hope to provide a stop off for visitors traveling through on their way

south to Mt. Magazine and north toward Fayetteville to experience Ozark hospitality. The journey toward making the brewery a reality started with two ideas: the desire to restore a historic building and the desire to brew beer. When Christopher moved back to Ozark in 2011 he saw the building as being something special for Ozark. He tried to buy it for years in an effort toward historic preservation. He had joined Main Street Ozark and wanted to help in the effort of downtown revitalization. Then, finally, in 2020 the building on S. 1st Street was theirs. In 2020 Eric Meadows wanted to be involved in restoring an old building and making beer. “I was in a beer club in 2012 with a group of friends, and with the help of YouTube we started making beer for about two years,” Christopher said. “We all wanted to make it bigger and better so we all invested in a 25-gallon home brew system. However, about six months later, life happened and I wound up buying the rest of the group out. I’ve had the equipment since 2014 and made beer off and on.” >> SEPTEMBER 2021

ABOUT the RIVER VALLEY

Christopher even purchased the Arkansas Brewing Company name in 2017. The new system can make up to 155 gallons at one time, which will keep the current brewers, Eric, Deanna, Charlie, Blake Bynum, Christopher, and his son, Caleb busy. According to their Facebook page: “2018 (involved) lots of travels and lots of beer drinking led to four friends talking about a brewery. Every Friday lunch, every trip we took, beer was most likely involved. So why not, surely everyone else wants to drink beer too, right? We visited every speakeasy in Kansas City, every brewery we could find in multiple states, for research, of course.” Trying to establish the building as a historic site, the new owners did a massive amount of research on the building, land, and previous owners and uses. They found the land belonged to J. R. Davidson until 1944 when he sold it to W.M. Cochran. Mr. Cochran built the commercial red brick building with a flat tar and gravel roof. Mr. Cochran sold the building to Cochran Wholesale Company in 1946. The railroad tracks were directly behind the building. Before the end of World War II, siding tracks were approved to come up to the back of the building. Oklahoma Gas & Electric Company made the building its district headquarters in 1948 and remained in the building until 18

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

they relocated to the west side of Ozark in 1970. At that time, the owner was Mr. Hensley. He leased the property until his death. The property passed ownership to his wife and son who leased the property as warehouse storage. In 1983, the Hensley's donated the property to the City of Ozark. Previous owners cut out some beams in the building so they could use the building to store trucks and road equipment. The City of Ozark continued to utilize the building for storage

until 2020 when it was bought by ABC Holdings LLC, the entity that Christopher, Destiny, Eric, and Deanna own. Although the owners found everything about the history of the building available, it wasn’t enough information. The main reason was that the Franklin County Courthouse was burned several times - during the Civil War, again in the 1920s, and a third time in the 1940s which caused the loss of historical records. Without any tax credits, ABC started renovations with a plan to retain as much as possible of the original building’s character and modernize it to suit their needs. This included keeping the original 1945 concrete floor to maintain the industrial look and feel of the original building. The renovation began in 2020. They did not work with an architect. Eric Meadors served as general contractor and various aspects of the project were subbed out to subcontractors. The Heating and Air system was completed by Dustin Hillard/Anderson Heating & Air of Ozark, Inc. Electrical was completed by Randy Chambers/Ace Mechanical of Ozark, and the Plumbing was completed by Randy Jackson/R&K Plumbing of Ozark. The majority of carpentry – roof repairs, construction of interior walls, installation of replacement windows, women’s bathroom tile, building the bar and stage and booth platforms, and interior trim, and probably more not mentioned - were all completed by Phillip McIlroy and Michael McIlroy. AVCOR of Austin, AR ground and polished the concrete floors. The metal roof and the covered patio were completed by Benny Lowery Construction and his brother, Marty Lowery Construction, both of Cecil, AR. Christopher, Eric, his sons Charlie and Michael completed the initial demolition of the building’s interior in 2020. They took down all the old walls that were termite-infested and rotten. Once demolition was completed and the roof was repaired they built the brew room’s wall and framed in the small bathroom area. They also built the primary wall that separates the main dining area from the overflow/ meeting room. The roof damage was extensive and Christopher Brockett said, “This building was essentially termites holding hands.” Of the 90 trusses, they had to replace more than 60 due to termite and water damage. Of the three main support beams, only one had a 15-foot section of termite damage, which was repaired. “We saved all we could.” Once the roof was stripped off in the damaged areas, they found two names in concrete on the top corner of the building. Don Anderson and George Wornkey who were possibly the original bricklayers in 1945 were preserved in the very structure of the building. Eric restored three old wooden doors from the original building and they are being used on the bathrooms and the office area, stained all the wood that was in the interior to match the original woodwork. He also cut the concrete floors to install new plumbing and drains. >> SEPTEMBER 2021

ABOUT the RIVER VALLEY

When the building was purchased it only had three existing windows in place and these were 1970s retrofitted, single-pane windows and not original to the building. They saved those windows and used them as windows in the brew room wall. They replaced all windows with vinyl-coated energy-efficient windows. The old metal doors on the west side of the building (kitchen entrance and emergency exit doors now) had age and rust damage and were replaced with new metal exterior doors. Two roll-up doors that were retrofitted in the 1970s were removed and replaced with two six-foot entry doors. The wooden slide doors that provided access to the railroad tracks were both removed and glass roll-up doors were installed. Originally the building had one bathroom, no central heat or air, and a wood-burning stove in the middle of the main room. They added bathrooms, installed energy-efficient heat and air units, four mini-split units, and six eight-foot ceiling fans. The plumbing, including the exterior sewer pipe, was all cast iron and no longer working properly. All the plumbing was removed and new pipes were installed inside and outside, The existing electric wiring was old with some Romex and some knob and tube. All electrical wiring was removed and electrical boxes and replaced 20

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

with new electrical wiring to code to ensure we could run the kitchen, all new light fixtures, and brewing equipment efficiently. In addition, because they are planning live music, they added a four-zone sound system so that no matter where you sit, either right in front of the stage, at the bar, the meeting room, or on the patio, you can hear the music without having the music so loud you can’t talk to your friends. This system allows them to turn the music up or down in separate zone areas. For safety, emergency lighting is in place on each door for exit signs. They have monitored smoke, carbon dioxide, and alarm systems installed. The brick exterior was in good shape. The walls were made fireproof with a three-brick system, about 18” thick. Part of the railroad spur that came up to the original warehouse in 1945 was found while digging a new gas line. Now the two bay doors facing the railroad tracks have been replaced with large roll-up doors facing the railroad tracks and the Arkansas River. The owners worked with Main Street Ozark’s interior designer, Susan Shaddox, to determine room sizes and where walls would go for each room, and a color scheme to suit the historic period of the building. The concrete floor in the 5400 sq. ft. building had to be

leveled. In some places, the floor had to be raised by pumping mud underneath the building. In others, it had to be ground down. As a finishing touch, the floors were polished. Christopher and Eric’s wives were involved too. Christopher’s wife, Destiny, took charge and designed the interior. She had a design in mind and then found the lights, chandeliers, and paint that matched her design ideas. Eric’s wife, Deanna assisted with the history of the building research and also helped pick the custom velvet couches for the brewery’s seating area. The remodeled interior is a mix of old and new with an Industrial Modern design. Renovating a building in 2020 was difficult due to the Coronavirus pandemic. Delays in construction and delays in equipment

delivery caused the proposed opening date to slip. Christopher said, “Our maximum budget doubled and our timeline tripled since starting the renovation. He quoted Nelson Mandela, ‘It always seems impossible until it’s done.’” Christopher wants everyone to know that “the best beers are the ones we drink with friends. So come in for a beer and stay for the friends.” l For more information contact: Arkansas Brewing Company, 201 S. 1st Street, Ozark, AR. Destiny Brockett, President: (479) 667BREW (2739), email: arkansasbrewing@gmail.com, or find them on Facebook at https://ww.facebook.com/ArkansasBrewing

SEPTEMBER 2021

ABOUT the RIVER VALLEY

COMMUNITY

Arkansas River Vally Bike Fest Arkansas is affectionately known as “The Natural State” and Mt. Nebo’s Monument Trails are where our state’s breath-taking views, flourishing botanical and wildlife, and rugged terrain converge into a beautiful and exhilarating mountain biking ex-

perience. To showcase this world-class adventure, the cities of Russellville and Dardanelle are partnering with Friends of Mt. Nebo and Mt. Nebo State Park to host the very first Arkansas River Valley Bike Fest on October 8-10. This three-day mountain bike festival will include live music, bike races and clinics, a vendor expo, an outdoor movie, and much more. The festival will have

something for bike enthusiasts of all ages and levels of experience. Families can enjoy live music, balance bike races for kids, a family style fun race called The Nebo Chase, strider-bike giveaways, and even raffles sponsored by the Boys and Girls club. Experienced racers will love racing on the Monument Trails and learning new skills from Rich Drew during The Ride Series MTB skills clinics.

Professional care in a compassionate atmosphere, in the heart of the River Valley.

Offering long term care and a wide range of rehabilitation services. 22

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

REHABILITATION

LONG TERM CARE

RESIDENTIAL

215 S. Portland Ave., Russellville | 479-968-5256 | www.russellvillenr.com

N’

D TRUCKI O O

R VA L E Y S T Y L

SPICES FOOD TRUCK

2112 W. Main St., RUSSELLVILLE

Main Street Russellville and the Russellville Tourism and Visitor Center is proud to host a free concert on October 8 featuring Arkansauce on the Depot Park Stage in Downtown Russellville at 7p.m. On October 9, festival attendees can enjoy live performances from Dry Town, Tone Kats, and Whiskey Business on Mt Nebo, and Mama Tryde will be performing at the Gazebo in Dardanelle. For a full list of performers, venues, and times go to www.arvbikefest.com. Anyone interested in participating in any races or bike clinics will need to register online at www.arvbikefest.com. Other parts of the festival including concerts,

expos, and the outdoor movie are free and open to the public. More information about the Arkansas River Valley Bike Fest can be found online at www.arvbikefest.com or on the Arkansas River Valley Bike Festival Facebook page.

ATU graduate earns degree after four-decade wait Exuberant. That was the only word to describe Cristi Buttè as she strode onto the turf at Thone Stadium at Buerkle Field for Arkansas Tech University summer commencement on Saturday, Aug. 7. >>

Sun 4:30-8pm; closed Mon; Tue-Thurs 11:15am-2pm/4:308pm; Fri 11:15am-1pm/4:30-8pm; Sat 12-3pm, 4:30-8pm

facebook.com/spicesfoodtruck Authentic Asian Cuisine

TACOS 4 EVER BURRITOS AND MORE

200 N. Ark. Ave., RUSSELLVILLE Mon-Sat 11am-2pm/4pm-9pm, closed Sun.

(479) 264-5330

SEPTEMBER 2021

Mexican Food

ABOUT the RIVER VALLEY

“After waiting 40 years to finish my bachelor’s degree, I finally did it at 61 years of age,” said Buttè, who earned a Bachelor of Science degree in health information management. “My children are grown and here today. It took me a while to finish, but it’s never too late. I’m very proud. It wasn’t easy, but dang was it worth it.” Her distinctive red eyeglass frames shimmering in the morning sunlight, Buttè raised her arms triumphantly into the air as she took her place among the graduates who completed their ATU degrees and credentials during the summer 2021 terms. “It was a personal goal,” said Buttè. “I always wanted to finish. Life got in the way, but things fell into place and it was destiny. I had the opportunity, and I grabbed at it. I’ve had many good friends who have graduated from (ATU) and I’ve heard many great things, so I’m proud to be a graduate from here.”

ABOUT the RIVER VALLEY ~

A resident of Paris, Buttè said Arkansas Tech was the right place at the right time for her to complete her degree. She credited her faculty mentors in the ATU health information management program for their support in making her academic achievements possible. “We’re a small department, but we’re mighty,” said Buttè. “They were there at every turn. I couldn’t have done it without their help.” As she left the stadium, degree clutched in her hands, Buttè had already turned her focus to the future. “This is just the beginning of a new season,” said Buttè. “I’m 61 years old, so who knows? I feel like finally I can make those dreams come true. I have a beautiful family…been there, done that. Now I can do it for me and try to do good things in patient care and health sciences. I’m looking forward to it. “My motto has been it’s never too late,” continued Buttè. “Be a lifelong learner. Just make the time. There’s always time

SEPTEMBER 2021

if you can just scooch a little for yourself here and there. I know it’s difficult, but never give up. You’ll get there.”

$10.5 million donated and pledged to ATU Foundation during 2020-21 Fund-raising for the benefit of Arkansas Tech University yielded more than $10.5 million in gifts and pledges during the 2020-21 fiscal year. “The fact that Arkansas Tech University was able to enjoy such a successful fund-raising year in the midst of a global pandemic is evidence of the overall support of the university that exists within the larger ATU community,” said Dr. Robin E. Bowen, ATU president. “We are grateful for each individual and entity that stepped forward to provide this assistance to our students. Your gifts make a genuine difference in the lives of our students and create significant opportunities for

academic and personal growth.” Arkansas Tech alumni and friends donated and pledged $10,551,640 to the ATU Foundation from July 1, 2020, through June 30, 2021. “We are grateful for the Arkansas Tech University alumni and friends who demonstrated their support for the mission and vision of our institution through their financial support in 202021,” said Jason Geiken, ATU vice president for advancement. “Your gifts and pledges helped us respond to the challenges posed by COVID-19. We are appreciative of your partnership in ensuring student access and student success at Arkansas Tech.”

The 2020-21 giving to the ATU Foundation represents a 72 percent increase over just two years ago. Individuals interested in supporting the students of ATU by making a gift or pledge through the ATU Foundation may learn more at www.atualumni.com.

$1.73 million in student debt retired at Arkansas Tech University Arkansas Tech University will invest $1.73 million of its institutional American Rescue Plan funds from the federal government to retire student debts owed to the university.

Retirement of student debts owed to Arkansas Tech will apply to eligible individuals who were enrolled from spring 2020 through the end of the spring 2021 semester. There are 1,671 current and former ATU students who will have debts to the university retired as a result of the action. Representatives from Arkansas Tech are attempting to contact current and former students whose accounts are affected by the retirement of debts. Current and former ATU students with questions about how the retirement of debts owed to Arkansas Tech will affect them may call (479) 9680216 for more information. l

SEPTEMBER 2021

ABOUT the RIVER VALLEY

ALLIGATOR RAYS 109 W MAIN ST. ALTUS

Bona Fide Photos by LIZ CHRISMAN Story by JOHNNY CARROL SAIN

ABOUT the RIVER VALLEY ~

BONA FIDES IN THE CULINARY WORLD COME IN MANY FORMS — awards, media exposure, overwhelming word of mouth. Or you could be recruited by a leader of a particular town known across the globe for its incredible cuisine. Say, a town like the Big Easy. Chef Stephen “Steve” Daney, who is responsible for the delectable delights at Alligator Rays in Altus, is a born and bred Louisianan with two decades of culinary accomplishments behind him. He was also the official chef for a former New Orleans’ mayor. And I’m not sure how much more bona fide you can get. Don’t believe me? Then head on down

SEPTEMBER 2021

to Alligator Rays and start off with a few raw oysters for warmup, and then maybe an order of black jack oysters covered in spicy butter sauce, jalapenos, bacon and cheddar cheese. If you’re still not convinced, get yourself a bowl of seafood gumbo or, our favorite, the crawfish etouffee, or a plate of Mardi Gras seafood pasta piled full of crawfish, lump crabmeat, shrimp, and chicken sautéed in Alligator Ray’s Cajun sauce. And when you’re satisfied that Steve knows a thing or two about Cajun/Creole vittles, be sure to toast his efforts with a sip of that melony masterpiece cocktail called a gator bite. l

SEPTEMBER 2021

ABOUT the RIVER VALLEY

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

Life is better with a little mustard Story by LYDIA ZIMMERMAN, Food Editor Photos by LIZ CHRISMAN

was recently in the car listening to the radio when the DJ mentions a new product developed by French’s mustard — mustard flavored hot dog buns! As a child who loved mustard so much that I ate mustard sandwiches almost daily, I thought to myself what a brilliant and tasty idea! To celebrate my love for mustard, I’ve created and collected some tasty recipes all of which contain mustard or ground mustard as an ingredient. As always, enjoy!

Easy Steak Salad with Maple Dijon Dressing

EASY STEAK SALAD WITH MAPLE DIJON DRESSING ABOUT Magazine Featured Recipe ~ SEPTEMBER 2021

1 lb steak, cubed (I used beef stew meat) 1 tsp salt 1 tsp ground pepper 1/2 tsp paprika 3 T olive oil mixed salad greens Cucumber slices grape tomatoes

ABOUT the RIVER VALLEY ~

shredded carrots purple onion Dressing 2 T Dijon Mustard 3/4 c maple syrup 1/4 c + 2 T olive oil (makes approx. 1 c dressing)

SEPTEMBER 2021

Prepare dressing: In a small mixing bowl combine Dijon mustard, maple syrup and olive oil. Whisk together well. Place in refrigerator to chill. Prepare steak: Heat 3 T of olive oil in a skillet over medium heat. Mix salt, ground pepper, and paprika in a medium bowl. Place the meat in bowl and mix well. Place meat in heated skillet and

brown meat on both sides (3-5 minutes on each side). Remove from skillet to a plate lined with paper towels to drain. Prepare Salad: Wash vegetables and allow to drain in colander. Slice vegetables as needed. Combine all the vegetables in a salad bowl and top with steak. Drizzle prepared dressing over salad and serve.

SKEWERED MEATBALLS WITH HONEY MUSTARD GLAZE Meatballs 1/2 lb ground pork 1/2 lb mild ground pork sausage 1/2 c French’s fried onions, crushed 1 tsp ground black pepper 1 tsp salt 1 1/2 c Panko bread crumbs 1 egg 2-3 T milk wooden skewers 4 pieces of Aluminum foil (torn 10 inches in length) Olive oil cooking spray Honey Mustard Glaze 1/2 c yellow mustard (for extra spice you can use brown mustard) 1/4 c honey (if you like a sweeter taste use extra honey) For Meatballs: Line a cookie sheet with a piece of parchment paper, set aside. In a medium mixing bowl, place the first 7 ingredients. Mix well using your clean hands. Add milk as needed to get to a consistency that is easy to handle to roll out meatballs. Make meatballs approximately the size of walnuts. Place meatballs on the lined cookie sheet. Place meatballs on cookie sheet in the

Skewered Meatballs with Honey Mustard Glaze

freezer for 30 minutes. Remove meatballs from freezer and place 3-4 meatballs on each skewer. Place meatball skewers on the cookie sheet and return to the freezer for an additional 30 minutes. While meatballs are in freezer the second time, prepare glaze by adding mustard and honey to a bowl and whisking together. Remove meatball skewers from freezer and let sit at room temp for approx 15 minutes. Preheat grill to 450 degrees. Lay one piece of foil flat and spray with cooking spray. Place 2-3 meatball skew-

ers in the center of the foil and brush each meatball thoroughly with the mustard/honey glaze. Fold foil over skewers creating a tent foil packet. Repeat this process until all of the skewers are in packets. Place on the top shelf of your BBQ grill. Allow to grill at 450 degrees for 15 minutes, then carefully remove from the grill. Open each packet and carefully remove each skewer and place directly on top shelf of grill to continue cooking for 4-5 minutes more. Remove from grill and serve with rice and/or Refrigerator Corn Relish (recipe to follow). >>

SEPTEMBER 2021

ABOUT the RIVER VALLEY

SWEET AND TANGY REFRIGERATOR CORN RELISH 2 c kernel corn, cooked (I used steamable whole kernel frozen corn) 1/3 c chopped yellow onion 1/3 c chopped red bell peppers 1/3 c chopped yellow bell pepper 1/3 c chopped green bell pepper 1/4 c fresh chopped parsley 1/4 c distilled white vinegar 1/4 c red wine vinegar 1/2 c water 1/3 c granulated sugar 1 T ground (dry) mustard 1/2 tsp salt 1/2 tsp pepper 1/3 tsp ground turmeric Combine first 6 ingredients in a large glass mixing bowl. Combine the remaining ingredients in a sauce pan. Bring contents of the sauce pan to a boil stirring occasionally. Pour contents of the sauce pan over the vegetables in the mixing bowl. Stir to mix. Cover with plastic wrap and place in the refrigerator. Allow to chill overnight, stirring once or twice while it is chilling. Serve chilled. SWEET MUSTARD SALMON WITH GARLICKY VEGETABLES 1 lb baby new potato , halved 1 T wholegrain mustard 1/3 c orange juice 2 tsp honey 4 skinless, boneless, salmon fillets 2 orange or red peppers 2 c sugar snap peas 2 T olive oil (garlic-infused if you have it) salt and pepper

ABOUT the RIVER VALLEY ~

Preheat the oven to 350 F. In a large pot place potatoes and cover with water. Boil the potatoes for 10 minutes until tender. Meanwhile, whisk the mustard, orange juice and honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside. Deseed the peppers and cut into thick strips. Drain the potatoes and place into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle the oil, salt and pepper over the vegetables, then toss everything together. Put the salmon fillets on top of the vegetables and pour the marinade over. Bake for 20-25 minutes until the salmon is cooked and just starting to brown. Recipe courtesy of bbcgoodfood.com FRENCH ONION POTATO SALAD 6 c red potatoes diced 1 c Kraft French Onion Dip 5 oz cup plain Greek yogurt 3/4 c cooked crumbled bacon about 6 thick slices 5 T chives chopped 1 tsp mustard (use brown mustard for some spice) salt and pepper to taste Place potatoes in a large pot of boiling water and add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are barely tender and easy to pierce with a knife or fork. In a small mixing bowl, stir together Kraft French Onion Dip, plain yogurt, and mustard. Set aside.

SEPTEMBER 2021

Drain the potatoes and allow potatoes to cool. Once cooled, add the yogurt mixture and stir together to combine. Season with salt and pepper to taste. Add in crumbled bacon and chives and fold in to incorporate. Cover and set in the fridge until ready to serve. Recipe courtesy of dashofsanity.com HAM GRIT CAKES WITH SWEET MUSTARD SAUCE GRIT CAKES 2 cups chicken broth 2 cups milk 1/4 teaspoon salt 1 cup stone-ground grits 1 cup cheddar cheese Country Ham 1 package Ham Slices, cut into biscuit round slices 1/4 cup water 1/4 cup cola Sweet Mustard Sauce 1/2 cup light brown sugar 1 Tablespoon Apple Cider Vinegar 1/4 cup Dijon mustard Make the mustard sauce and grits a day in advance. To make the mustard sauce, combine the light brown sugar with the apple cider vinegar. Whisk together and add the Dijon mustard. Whisk until combined. Store in the refrigerator. To cook the grits, bring chicken broth and milk to a boil. Stir in grits and salt. Return to boil. Cover and reduce heat to low. Cook, stirring occasionally, for 20-25 minutes. Stir in cheese. Pour into a greased 9x13 baking dish and let cool. Place in the refrigerator overnight. Cut rounds of grits with a biscuit cutter. Dredge with flour (shaking off access). Add 1/4 inch vegetable oil to a skillet and heat on medium-high heat. Fry the grit cakes until lightly browned on both sides, for about 5 minutes total. In another skillet, on medium-high heat, add 1/4 cup water and 1/4 cup cola. Cook ham slices for about 2-1/2 minutes per side. Top grit cakes with country ham slices and a drizzle of sweet mustard sauce. Garnish with chives if desired. Recipe courtesy of anallievent.com

CITRUS-BRINED PORK LOIN WITH PEACH MUSTARD CITRUS-THYME BRINE 1/2 medium onion, chopped 2 garlic cloves, peeled, crushed 1 bay leaf 1/2 c kosher salt 1/4 c packed light brown sugar 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp black peppercorns 4 c water 1 orange, halved 1 lemon, halved 4 sprigs thyme 1 (5 lb) center-cut pork loin DRY RUB AND ASSEMBLY 1 T coriander seeds 1 T fennel seeds 1/4c packed light brown sugar 2 T kosher salt 1 T coarsely ground black pepper 1 T paprika Vegetable oil (for grilling) **Peach Mustard** (see recipe below) CITRUS-THYME BRINE: Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool.

Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours. DO AHEAD: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled. DRY RUB AND ASSEMBLY Remove pork from brine, brushing off any spices. Let stand at room temperature 1 hour before grilling. Toast coriander and fennel seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle or spice mill; combine in a small bowl with brown sugar, salt, pepper, and paprika. Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off) and oil grate. Pat pork dry and rub all over with dry rub. Grill over direct heat, until lightly charred, about 5 minutes. Turn pork and grill, until lightly charred, about 5 minutes more. Transfer pork to cooler side of grill; cover grill. Grill pork, turning occasionally, until an instant-read thermometer inserted into the center of loin registers 145°, 45–60 minutes. (The internal temperature of grill should be 400°; add more charcoal or adjust heat as needed.) Transfer pork to a cutting board, tent loosely with foil, and let rest 20 minutes. Cut and slice loin; Serve with Peach Mustard. DO AHEAD: Dry rub can be made 1 day ahead. Store airtight at room temperature. Peach Mustard 1 large ripe peach 2 T sugar

1 tsp apple cider vinegar 1/2 tsp kosher salt, plus more 1/3 c Dijon mustard 1/3 c whole grain mustard 1 T finely chopped fresh chives Freshly ground black pepper Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Transfer to a bowl of ice water; let cool. Peel and coarsely chop. Bring peach, sugar, vinegar, 1/2 tsp salt, and 2 T water to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5–8 minutes. Pulse in a blender until chunky (do not purée). Transfer to a medium bowl; let cool. Mix in Dijon and whole grain mustards and chives; season with salt and pepper. DO AHEAD: Peach mustard (without chives) can be made 2 days ahead; cover and chill. Mix in chives just before serving. Courtesy of bonappetit.com KIELBASA CROCKPOT APPETIZER 2 lb kielbasa (Polish sausage) 1 (18 oz) jar apple jelly 1 (9 oz) jar mustard (yellow, brown or Dijon) In crock pot wisk together mustard & apple jelly. Once smooth, cut kielbasa in bite size pieces and add to mustard mixture. Cover and cook on high until done (usually about 2-3 hours). Recipe courtesy of justapinch.com

OVER

YEARS IN BUSINESS

www.luxurypoolarkansas.com

119 E Main St, Russellville Russellville • (479) 968-7772 SEPTEMBER 2021

ABOUT the RIVER VALLEY

COMMUNITY COMMERCE

April Mashon, Bailey Jennings, and Christy Renfroe

Choices Pregnancy Resource Clinic Recently celebrating its 30th anniversary, Choices Pregnancy Resource Clinic opened its doors in Russellville in 1991, with a promise: full respect without judgement for each individual situation. As Executive Director Christy Renfroe explained, “We offer a foundation of hope. Some situations don’t seem to have hope. People live unique lifestyles. This is a safe space to learn and grow and become an excellent parent. If a person didn’t have a good example of parenting growing up, we want to break the generational cycle and

help new parents know they can confidently raise a family. Moms need to know their messiness is not too much for someone to invest in them.” A client’s relationship with Choices starts with a call or a visit. Renfroe explains that under the medical direction of

GET SMART ABOUT YOUR BUSINESS’ COVERAGE OPTIONS. • Restaurants

• Apartments

• Retail

Scott D. Dorminy Your Local Agent AR Producer License # 3000330125,1911079 2300 W Main St Ste 5, Russellville, AR 72801 Sdorminy@farmersagent.com agents.farmers.com/sdorminy

Call 479-968-7003 today! Smart choices last a lifetime. Restrictions apply. Discounts may vary. Not available in all states. See your agent for details. Insurance is underwritten by Farmers Insurance Exchange and other affiliated insurance companies. Visit farmers.com for a complete listing of companies. Not all insurers are authorized to provide insurance in all states. Coverage is not available in all states.

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

Choices Pregnancy Resource Clinic 911 West B Street, Russellville www.choicesprc.org (479) 967-2255

Story by BENITA DREW

Dr. Nelson, they start with a free pregnancy test then a limited obstetrical ultrasound once the pregnancy is confirmed. Choices then immediately helps the client get started on WIC and Medicaid so that she can start seeing a doctor. They also help make appointments and give the client prenatal vitamins. “Once we’ve done the test, we use the ultrasound to determine location, gestational age and heartbeat,” Renfroe said.”The clients receive the education needed to know where they are in their pregnancies. Then

we mentor. We are a life-affirming organization, and we do offer post abortive support when needed.” In 2020 and 2021, 97 percent of women have chosen to give birth after visiting Choices. In the past five years, 797 parents have chosen to give birth after mentoring from Choices. “Once a client chooses life,” Renfroe continued, “we build a plan for the next step towards growing her family.” The next step for the future parents is to attend parenting classes. Parents earn points by attending classes, which can be used toward one large item such as a swing, highchair, car seat or monitor, in addition to monthly diapers and wipes. Once the baby is born, parents receive a newborn gift basket filled with clothes, bottles, blankets, a toy, pacifiers, wash cloths, bibs, socks and more. Fathers are also welcomed and encouraged to attend with or separately from mothers and can earn supplies as well. Renfroe added that since the Covid pandemic, both online and onsite opportunities are offered, which has encouraged fathers. They can now take the classes before work

or on lunch break or other times more convenient for their schedules. “We work hard so that they become a family. We want them to always have someone here to encourage them. Our moms and dads are loved well. That’s why our rates are so high,” Renfroe said. Parents can continue the program as long as needed, some through toddlerhood. If parents choose to place their babies for adoption, referrals are offered to connect clients with an adoption agency that will mentor them through the pregnancy process. Choices also offers community referrals to parents that might need help with things such as housing, food sources or a church to attend. Choices recently moved to a new location at 911 West B Street. Renfroe said the new location offered a bit more privacy for clients and families. She said she hoped to have a grand opening in October. A future vision, she added, was to have a thrift store where the community could donate and volunteer. “Some clients bring things back as a way of saying thank you.” Along with Renfroe, Choices employs

nurse April Mashon and Client Services Director Bailey Jennings. Equally important to the success of Choices, said Renfroe, are the 12 volunteers behind the scenes. “They all believe in strong beginnings for the next generation.” She added that some individuals and groups also make and donate hats and blankets for the newborns. A nonprofit, Choices is fully funded by local individuals, organizations and businesses. Choices Pregnancy Resource Clinic does not offer or refer for pregnancy terminations or birth control. Information is provided as an educational service, not a substitute for professional medical advice. In the past five years, Choices has provided 615 free pregnancy tests; more than 342 free ultrasound scans; more than 2,994 opportunities for spiritual growth through presentations, discussions and prayers with clients; 3,220 parenting lessons and 5,130 client visits. If there was a motto for Choices Pregnancy Resource Clinic, Renfroe said it would probably be, “creating a culture of life,” or “impacting a generation.” Choices has proven successful in accomplishing both. l

SEPTEMBER 2021

ABOUT the RIVER VALLEY

THE SEED & THE STORY

A Native giant Story and photos by MEREDITH MARTIN-MOATS

ast week our family went on a short getaway to the Sallisaw and Fort Smith area. While there we went to see Sequoyah’s Cabin Museum. Sequoyah — also known as both George Guest or George Gist — was the creator of the Cherokee alphabet. Born in 1770 in present day Tennessee, he worked as both a silversmith and a blacksmith, fought in the war of 1812, and played a variety of vital roles in supporting traditional Cherokee culture and territory. This cabin site, now owned by the Cherokee Nation, sits on 10 acres area near Akins, Oklahoma was home to Sequoyah’s and his wife Sally’s original cabin, which was built in 1829. In the 1840s, Sequoyah travelled south toward Mexico in search of other Cherokee communities. He died while traveling. But his wife stayed at the cabin for many years after. Years later the CCC built a larger stone building around the cabin, all of which you can now tour. The site is home to a wealth of information about both the tribe’s

history and current life. While there we learned that Sequoyah spent many years working on the Cherokee syllabary. Despite claims of the alphabet being a sign of “witchcraft,” he forged ahead and created the written version of the language that allowed the Cherokee to document their own histories. Today you can see the language used throughout much of Oklahoma and language revitalization schools are available for children.

If you are from the River Valley, you probably know about Sequoyah Elementary. That school is named after the same Sequoyah. He originally moved from Tennessee to this area in 1824, most likely to to get away from the advance of white settlers who were pushing for Cherokee removal from the state. He lived in the Pope County area for about five years, all the while working on the creation of the alphabet. Then he moved

Proudly serving our customers since 1903

Providing free quality instruction and support to literacy-seeking adults.

Three convenient Russellville locations to serve you:

800 N. Arkansas Ave. 306 West O St.

(ATM on Tech Campus)

3079 East Main

River Valley Adult Learning Alliance (479) 477-3910

rivervalleyliteracycouncil@gmail.com

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

1-866-246-2400

to the Sebastian County/Fort Smith area in 1828 and later on to Vian. Sequoyah tried to use his resources to push for more rights for his people. But instead they were taken advantage of and forced out. Anne M. Early of the Arkansas Archeological Society writes about him in the Arkansas Encyclopedia: “He was in a delegation of western Cherokee that went to Washington DC in 1828 to resolve several issues with U.S. authorities, including land rights and boundaries in Arkansas Unexpectedly for the Cherokee, the delegation was pressured into exchanging its Arkansas lands for territory in what was then called Lovely’s Purchase, a tract that ran west of the territorial border into what is now northeast Oklahoma. Delegates received special considerations for making this agreement.” Pushed out of Arkansas, Sequoyah and others received money and he received salt works on Lee Creek meant to replace the one he had operated in Arkansas. This ex-

change, the Treaty of 1828, ended western Cherokee settlements in Arkansas. It all took place a few years before the official start of what we now know as the “Trail of Tears:” a mass land grab and illegal theft of land from its rightful owners. If you have been following the coverage of residential schools in Canada, you might be surprised to learn we had a residential school here, too. And it was also pushed out of this area around that same time. Dwight Mission, a presbyterian-run Cherokee residential school, eventually relocated to the area near where Sequoyah’s’ cabin sits today. It is important to note that Chief Takatoka opposed the school. But his brother, Ooluntuskee (also known as John Jolly) who later became principal chief, supported it. But even he had misgivings, making it clear that the religious teachings would rob children of their Cherokee identity. For years the school was operated by the Presbyterian Church, even up through last year. But we

learned while in Oklahoma that the property had recently been purchased by the Cherokee Nation and would once again be controlled by the Cherokee people. Dardanelle and Sallisaw are about 110 miles apart. It takes a little under two hours to drive from here to there. But on horseback it would have taken probably four to five days. Maybe even more. And no doubt it would have been a dangerous route. We spent a lot of time reading about Cherokee history while we were there, but, equally important, we tried to educate ourselves on who the Cherokee Nation is now. Despite the Trail of Tears, the Western Band of Cherokee (the Eastern Band is still located in the Appalachian area) is a vibrant, active nation, teaching the young people the language and making sure that signs throughout the nation are written in English, and thanks to Sequoyah, Cherokee. What do you know about Sequoyah and Dwight Mission? I’d love to hear more. l

SEPTEMBER 2021

ABOUT the RIVER VALLEY

Story & photo by JOHNNY CARROL SAIN

A JOURNAL of our RURAL & NATURAL HERITAGE

Late boneset: A fragrant latesummer pollinator favorite THE FLOWERS IN THESE PHOTOS ARE LATE BONESET. It goes by a few other names — lateflowering thoroughwort, white boneset, and late-flowering boneset. It’s scientific name is Eupatorium serotinum and it’s a member of the aster family. Late boneset is a native Arkansas plant, common in overgrown pastures, forest openings and along roadsides throughout the eastern U.S. and westward as far as Kansas. If you’ve ever done any brush hogging in a field gone feral, you’ve likely mown tons of it. Most peo36

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

ple consider it just another weed. But like so many other things we know only from a distance, there is much more to late boneset. Native Americans and early settlers used it for medicinal purposes, hence the name. Late boneset also has the intrinsic value of simply being native to the land. It’s part of a system that formed millennia before humans arrived in North America. Late boneset is also a pollinator bar hotspot. The rotating number of species that find this plant irresistible is astounding. Just this year and on this one plant I’ve witnessed butterflies such as buckeyes, hairstreaks, skippers, and monarchs; three types of wasps; an ailanthus webworm moth; beetles, honeybees and a chartreuse crab spider waiting in ambush. Of course, the crab spi-

“Native Americans and early settlers used it for medicinal purposes, hence the name. Late boneset also has the intrinsic value of simply being native to the land. It’s part of a system that formed millennia before humans arrived in North America.” der wasn’t there for the nectar. This particular plant in the photo is a component in one of my many native wildflower beds. It’s the stopgap, along with frostweed, as cone flowers and butterfly weed wane along with the summer sun and golden rod is just thinking about a bloom. Given the diversity and number of pollinators clinging to the snowy petals at any given time, the nectar must be absolutely delectable. And nectar-sweetened pollinators probably taste like candy to the crab spider. Flowering late boneset releases one of

the most pleasing and potent scents of any native wildflower in our region. I can smell it within 50 yards downwind, and given the heightened olfactory powers of insects it’s likely detectable to any pollinator flying through the neighborhood. To be honest, I’ve often wondered if I should follow the lead of the bees, beetles, wasps, and butterflies and have considered chewing on a flower myself just to see if it tastes as sweet and intoxicating as its perfume. With the office window open, late boneset’s lacy fragrance wafts through the room as I work. It’s a signature scent of September and a welcome distraction. It pulls at me to me get outside and enjoy these glorious days as the cloak of autumn draws ever tighter. And if you see pollen in my beard later this afternoon, you’ll know that I tried a nibble and learned that the bees and butterflies and wasps were right. {Note: You should never, ever ingest any plant unless you are absolutely 100 percent sure it’s safe.} l

SEPTEMBER 2021

ABOUT the RIVER VALLEY

COMMUNITY LEADERS

...

Chance DUNCAN

AGE: 38 years so far to enjoy this

incredibly quick lap around that stellar ball of fusion 93 million miles away. HOMETOWN & Born in Russellville at St. YEARS IN THE Mary’s, raised in Dardanelle, RIVER VALLEY: and I’ve lived in this area my

entire 38 years. OCCUPATION: You know how they say if

you love what you do, you’ll never work a day in your life? I teach advanced biology and Project Lead The Way Medical Interventions at Russellville High School. FAMILY: Mother Teresa Duncan, of Yell

County; father Bill Duncan, a resident of Dardanelle; sister, Tracy Duncan in West Helena. And my constant companion Sybil, a somewhat antisocial mini schnauzer.

1. What is your favorite book? My home bookshelf is sprinkled with tomes ranging from exotic cookbooks to political commentary to nonfiction science forays to Anne Rice novels. I’m currently reading “Project Hail Mary” by Andy Weir, the same author of “The Martian.” However, if I had to to narrow down the thousands of possibilities to one, it would have the be “The Greatest Show on Earth” by Richard Dawkins.

2. Dog or cat?

Photo by LIZ CHRISMAN 38

ABOUT the RIVER VALLEY ~

SEPTEMBER 2021

If I had to choose, it would be dogs. If you asked my students, they would probably swear I despise cats, but the truth is, I love cats; what I despise are irresponsible cat owners who let their cats go unsupervised outside. Now that all that is out of the way, here’s my true choice: snakes. So yeah, if the question is cats or dogs, my answer is snakes.

3. What do you think is the most positive aspect of living in the River Valley? Nature! I have spent my entire life in the River Valley. I was fortunate enough to be raised by parents who chose to live in the country and to let me explore the fields and woods behind the house pretty freely. We are within 15-30 minutes in almost any direction of getting out into nature. Yet, we are also within 1.5 hrs driving in just about any direction to visit bigger towns or cities.

4. What’s something no one would ever guess about you? I was a cowboy. Like, literally, a tiny human cowboy at one point in my life. Up until I was maybe 10 or so, I competed in horse shows.

5. What is your favorite music genre and artist? If I had to really narrow down a specific genre, it would be what I would affectionately call hipster — groups like Rainbow Kitten Surprise, Kishi Bashi, Tall Heights, etc. — but I definitely have a favorite artist. Well artists. The first would have to go to that goddess of the piano, Tori Amos. Essentially tying with Tori would have to be the Australian comedian, songwriter, and general genius Tim Minchin. I would warn the reader here, if you choose to check him out, be aware you may find one or more of your sacred cows injured.

6. What do you nerd out on? I am a herpetophile. That is, a person who enjoys viewing, learning about, and in my case keeping reptiles. I could spend hours herping out in the wild for them, reading about them, watching videos about them, chatting with other crazy reptile folks online. I consider it a victory any time I can help people understand that snakes are friends, not enemies, and they are nothing to be scared of.

9. Pizza, tacos, cheeseburger, or fried chicken? I enjoy all of them from time to time, and we have lots of local places offering a plethora of dining options for each. But do you know what we don’t and have never had? Curry! Seriously, we need an Indian restaurant in Russellville. But I do also love pizza. Just wish Papa Murphy’s wouldn’t have closed.

10. What is your favorite quote? Could be from an inspirational person, could be an original.

7. If you could change one thing about the River Valley, what would it be? I would love to see a bike trail system here akin to the Arkansas River Trail in Little Rock or the Razorback Greenway in Northwest Arkansas. The cycling community in Russellville is growing rapidly. We need protected places for people to ride, especially when they’re first starting out and aren’t comfortable riding on public roads.

8. Where is the one location in the River Valley you would tell a first-time visitor that they must go?

“Science literacy is a vaccine against the charlatans of the world who would exploit your ignorance.” Neil deGrasse Tyson We are daily bombarded by myths and misinformation. Being scientifically literate like this changes the way you see the world. We use science to shine light into dark corners, and without it, they will remain dark and only pretend to be illuminated with wishful thinking and fanciful nonsense.

Short of recommending the outdoorsy places that draw people to the River Valley like Nebo, Petit Jean, and Magazine, I would say first-time visitors should visit Prestonrose Farm and Brewing. You literally drive to the middle of nowhere on Hwy 22 toward Paris, take a left on a dirt road, take another left on another dirt road, then drive into someone’s yard. There you will find ultra-local artisan food and beer.

SEPTEMBER 2021

ABOUT the RIVER VALLEY