ABOUT | March 2014 by ABOUT the River Valley Magazine

Youth in Community Service

Reflecting the Character of the Arkansas River Valley March 2014

www.aboutrvmag.com

CMYB HTPPG_001 Exteior

10.5"

Spring is Here, Don't be "Sprung" Paying Too Much!

Because 40% Off Too Much Still = Too Much. Although other paint stores' "40% Off Sale" may sound tempting, you have to ask yourself, "40% off what??" Your Paint Guys have the right price all year long, no sale needed, no expiration date! pittsburghpaints.com â&#x20AC;˘ voiceofcolor.com

Available at:

www.d-r-paint.com

D & R Paints 905 E. Main St Russellville, AR 72801 479-968-7071

D & R Paints 1003 S. Rogers Ave Clarksville, AR 72830 479-754-7075

March 2014 8 Young Philanthropists Pay it Forward

We frequently hear stories about the achievements and contributions of adults, but this month we highlight the work of two bright and selfless young people. Kamrie Ewing and Bodhi Lovely are giving their time and energy to make a difference.

14 Bake a Cake, Balance the Books,

Small-town cafĂŠ with a twist of international flavor

The small town cafe is a slice of Americana that, to my mind, rates right up there with Mom, baseball and apple pie. The cafĂŠ is where stools and tables will contain at least a few familiar faces.

8 28 30

and find Inner Peace

Garden Scheming and Springtime Dreaming Tips to a Lavish Transition in to Spring With frigid temperatures and the bi-weekly snow apocalypses we have had recently, it does not seem like it is time to begin preparing for spring. However, the new season is looming and needs our attention!

32 Baggin' Snipe Unlimited

Subscribe Today! Send $20 check or money order for a OneYear Subscription (10 Issues) to ABOUT Magazine P.O. Box 10176 Russellville, AR 72812 Or subscribe online at www.aboutrvmag.com Call 479.857.6791 for more information 4

ABOUT...the River Valley | March 2014

Cristina M. Clark, M.D. OB/GYN

William Sosebee, M.D. OB/GYN

Shuja Rasool, M.D. Cardiologist

Eric Graham, M.D. General Surgeon

Ahmed Athar, M.D. Michael Hromanik, M.D. Orthopaedic Surgeon Interventional Cardiologist

Nathan Nielson, D.O. Family Practice

Matthew Patoka, M.D. Family Practice

Fauzia Qadir, M.D. Family Practice

Heath Stacey, M.D. Plastic Surgeon

Michelle Ang, M.D. Family Practice

R E G I O N A L

Kenneth Meacham, M.D. Urology

H E A L T H

S Y S T E M

A PAGE FROM

The Editor’s Notebook

ABOUT the River Valley

The River Valley Revealed

A Publication of One14 Productions, Inc Vol. IX, Issue 2 – March 2014 Owner/Publisher: Chris Zimmerman

Editing this magazine is not the job you might imagine. Most folks assume that the editor makes sure writers use proper grammar, that every word is spelled correctly, that all the stories have the right word count – which isn’t a grammatical or aesthetic concern to me, but Chris Zimmerman says it makes his job easier. The truth is that these afore mentioned duties only come into play during the helter-skelter last days before we go to print. And the truth is that while I’m pretty good with grammar, I still second guess myself about comma placement on daily basis, I’m really thankful there is spellcheck on the computer and word count never ever hits the number I’ve set -- but Chris makes it all work out anyway. A grammar guru and master magazine builder, I am not. While the job doesn’t rate high on the glamour scale, it climbs significantly when you switch over to the fun scale. It allows me sit in a position that offers a fantastic view as our writers peel back layers of a place I’ve called home my entire life. The peeled layers allow us to look at things through a different lens. The lens we prefer to use is macro. You may not know what a macro lens is unless you’re a shutterbug. Macro lenses allow photographers to focus on objects for extreme close-ups. Close enough to count whiskers on a bee’s knees. Didn’t know bee’s knees had whiskers? Well, that’s the kind of scrutiny I’m talking about. I find out interesting new information about places, history and people of the River Valley with every issue of ABOUT that flashes across my computer screen as Chris and I put the magazine together. I learn new things about this area with every feature story, every time a notification about community events rolls into my inbox and every time a reader tells me about their personal connection to a story printed in our pages. And I’ll add that the number of layers and depth of the content is always surprising to me. But I’m sure you, as a reader of ABOUT, feel the same way. This issue is a prime example. Arkansas Tech’s community education program is something that I did not know a thing about. After reading the rough draft it was apparent that an entire issue could have been devoted to this program and we still couldn’t cover it all. Such is the case for untold stories throughout the River Valley, and our job is to bring those untold stories to you. So now you know what the editor’s job at ABOUT is really all about; the reason it’s a dream come true for a curious local. While the guy filling the seat might not be so Johnny Sain, Editor glamorous, the job looks pretty shiny. And 479.857.6791 that, gentle readers, is why it’s a job that johnny@aboutrvmag.com rates as the most enjoyable I’ve ever had.

DIANNE EDWARDS | founding editor JOHNNY SAIN | managing editor johnny@aboutrvmag.com BENITA DREW | advertising benita@aboutrvmag.com CHRISTINE SAIN | advertising christine@aboutrvmag.com KECHIA BENTLEY | columnist kechia@aboutrvmag.com MEREDITH MARTIN-MOATS | freelance meredith@aboutrvmag.com EMORY TYSON MOLITOR | freelance emory@aboutrvmag.com LYDIA ZIMMERMAN | columnist lydia@aboutrvmag.com STEVE NEWBY | photography stevenewbyphotography@aboutrvmag.com CLIFF THOMAS | illustrator maddsigntist@aboutrvmag.com CHRIS ZIMMERMAN | layout/design chris@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) 857-6791. Office: 220 East 4th Street Email: johnny@aboutrvmag.com Postmaster: Please send address changes to: SPPI, P.O. Box 10176, Russellville AR 72812.

One14 Productions, Inc. assumes responsibility for the production, content and financial obligations of ABOUT...the River Valley magazine. Silver Platter Productions, Inc. shall no longer be involved with, or be responsible for the production, content or financial obligations of ABOUT...the River Valley magazine.

Benita

Kechia

Emory

Meredith

adver tisi n g

col u mn is t

fre e l a nc e

colum n i s t

Drew

4 7 9 .8 5 8 .9 272

Bentley

Tyson Molitor

Martin-Moats

Christine

Steve

Cliff

Chris

adver tisi n g

phot og r a phy

il l u s tr a to r

layout/ des i gn

Sain

4 7 9 .9 7 0 .1 998

www.aboutrvmag.com

ABOUT...the River Valley | March 2014

Newby

479. 880.1006

Thomas

Zimmerman 4 7 9 .2 6 4 .2 4 3 8

ABOUT...the River Valley | MARCH 2014

Calendar of Events March 2 - The CenturyLink High School Art ATU vs. Arkansas-Monticello at 7 p.m. Tech Competition and Exhibit Opening Reception at Field. For more information contact 968-0389. the River Valley Arts Center from 1 p.m.-3 p.m. March 14 - Beaux Arts Academy Awards For more information contact 968-2452. Banquet and Presentation at the Russellville March 6 - Might Night at Dwight Elementary. Country Club. Tickets are $50 per person and For more information contact 890-4575 can be reserved with a credit card by calling the Arts Center at 968-2452. March 6 - Lake Cruise –Tour Lake Dardanelle and the Arkansas River aboard the state park March 20 – Might Night at London Elementary tour boat for a one-hour cruise. No fee for the featuring Frisbee golf. For more information tour, but space is limited. You must register contact 890-4575. for the tour. Contact 967-5516 to register for March 21 - Arkansas Tech Golden Suns a seat. Boarding begins 15 minutes before the Softball. ATU vs. Southern Arkansas at 4 p.m. tour which starts at 3 p.m. at the boat dock Chartwells Field at ATU campus. For more near the south boat ramp. (Weather permitting) information contact 968-0389. March 8 - Archeology Day at Petit Jean State March 22 - Native American Games at Lake Park. Admission is free, for more information Dardanelle State Park Meet a park interpreter in contact 501-727-5441. the grassy area across from the visitor center March 14 - Arkansas Tech Wonderboys baseball.

to learn some of the games Native Americans

developed, played, and perfected. Starts at 2 p.m. For more information contact 968-2452. March 29 - Arkansas Symphony Orchestra Concert at Witherspoon Auditorium on the campus at Arkansas Tech University. For more information contact 967-1177.

*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 (866) 757-3282. Deadline is the 15th of the month preceding publication.

“We’re Not Comfortable Until You Are!” 24 Hour Emergency Service

DEPENDABLE AIR CONDITIONING COMPANY INCORPORATED “DEPEND ON US”

Service Contracts Financing Available

Air Conditioning - Heating - Electrical - Plumbing

Residential • Commercial Sales • Service • Installation

Your Life. Your Home. Your Independence. Your AMCARE. Are you facing the realization that assisted living is a necessity, but don’t want to surrender the independence that comes with living in your own home? If so, we at AMCARE want to help you understand all of the options available, including that of remaining in the place you know and love...your home.

www.youramcare.com

Voted River Valley’s “Best of the Best” Best Heating & Air Sales & Service (by readers of The Courier)

Call us today!

754-5242 Clarksville HVACR 143034

968-5555

3904 S. Arkansas • Russellville

Toll Free 1-800-298-6505 www.dependable-air.com

IN-HOME PERSONAL CARE

Since 1972

914 West B Street, Russellville (479) 880-1112 March 2014 | ABOUT...the River Valley

Young

Philanthropists Pay it Forward Story by EMORY TYSON MOLITOR | Photos by STEVE NEWBY

Look out, world! You may not be aware that some children of Pope County are changing the world right here in Dover and Russellville. We frequently hear stories about the achievements and contributions of adults, but this month we highlight the work of two bright and selfless young people. Kamrie Ewing and Bodhi Lovely are giving their time and energy to make a difference.

ABOUT...the River Valley | March 2014

Bodhi

Kamrie

Bodhi Lovely began his journey of service as a third-grader at London Elementary. His principal, Tammy Chandler, introduced him to a national program called the Alliance for a Healthier Generation. Chandler said the program “sounded like Bodhi” and recommended that he apply for the Youth Advisory Board. Bodhi had previously raised $1,000 for the American Heart Association through his participation in Jump Rope for Heart at school. After careful consideration and research on the Alliance website, Bhodi decided to apply. He was selected to be one of only 20 from across the country to serve a three-year term on the Youth Advisory Board. Bodhi has attended board academies in Boston, Mass.; San Antonio, Texas; and Charlotte, N.C. The Alliance, sponsored by the American Heart Association and the Clinton Foundation, promotes programs to help fight childhood obesity. After attending his first Summer Academy, Bhodi returned to his principal at London Elementary with the idea of holding Might Nights to promote more physical activity among children and adults. Principal Chandler liked the idea and helped start them at London Elementary once a month. Might Nights have since expanded to twice a month, Might Night 2.0, in Dwight Elementary and London Elementary Schools. Bodhi plans to launch Might Night 3.0 next year, adding a third school location.

Kamrie Ewing, a fifth-grader from Dover Elementary School, raises money and collects items needed for area children. She was recently named Citizen of the Year by the Russellville Chamber of Commerce for her generous efforts. She was also given the Outstanding Community Service Award by the Dover Chamber of Commerce. As a 9-year-old fourth grader, Kamrie began making hair ribbons during summer vacation. She told her mother she wanted to sell some to raise money for an orphanage. Although her parents didn’t think she would sell any, except to a few family members, they supported her. She talked her father, David Ewing, into letting her sell ribbons at her brother, Christian’s, baseball games, There, she peddled $3 hair ribbons to complete strangers, raising $1000 in six weeks. And the rest is history. The Ewings didn’t know of an orphanage in the area, so Kamrie’s father told her to pray about where to donate the money. Three days later, she decided to donate the money to an 11-year-old cancer patient. She felt so good about giving, she raised another $2,000 and gifted it to the same child. In December 2012, Kamrie heard about The Southern Christian Home in Morrilton, which housed 49 foster children at the time. Kamrie decided she wanted to raise $100 for those kids in time for Christmas. “Remember, to a 9-yearold, $100 is a ton of money,” said Kamrie’s mother, Melanie Ewing.

LOVELY

Ewing

March 2014 | ABOUT...the River Valley

MIGHT NIGHT “Bring the whole family

Might Nights last from 5:30-6:30 p.m. and are led by different volunteers. Past activities have included karate, Zumba, soccer and line dancing. “We have had great volunteers, like Mrs. Cude, Mrs. Chandler and Scott Roberts, my Karate teacher,” said Bodhi. “The community is really coming together.” The Russellville High School East Lab students designed Might Night posters, which are displayed at Dwight and London, showing the schedule. Upcoming Might Nights are March 6 at Dwight Elementary with recess activities taught by Karin Cude and Bodhi, and March 20 at London Elementary, featuring Frisbee golf with Doug Housley from Carr’s Chain Reaction. April 3 is Kayaking at Lake Dardanelle State Park – rain or shine. Indoor activities are planned by Park Interpreter Sasha Bowles in case of rain. April 17, at the Boat Ramp parking lot on West Highway 64 (the west side of the causeway,) there will be a hike on the new trail with Danny Hales from TAKAHIK River Valley Hikers. Bodhi encourages parents to “Bring the whole family and get mighty!” Each Might Night includes door prizes donated by area businesses, including Vintage Books, Quizno’s, Health Food Gardens, Tops Shoes, Kitchen Connection and Feltner’s. Two end-of-year pot luck dinners are scheduled for May 1 at London Elementary and May 15 at Dwight Elementary. Bring a healthy entrée or side dish with the recipe to share. For more information about Might Nights, contact Bhodi at 479-890-4575 or bodhiql@ gmail.com. Bodhi is now 12; a sixth-grader at Russellville Middle School. He recently spoke to the Russellville City Council and the School 10

ABOUT...the River Valley | March 2014

and get mighty!”

Board about Brain Breaks. This program, now used at Dwight, Center Valley and London Elementary Schools, incorporates brief periods of physical activity to refresh students’ brains throughout the school day. Bodhi discovered a book and website titled, Gym in Minutes, which he shared with Principal Chandler. He also mentioned the site schooltube.com and playing the game, Just Dance, on YouTube. “The kids really like it,” he said. Mayor Bill Eaton presented Bodhi with a Recognition Award for his efforts in the schools. Bodhi also wrote an article for the city employees’ wellness newsletter. Bodhi is also passionate about conditions at his current school. He expressed concern about the lack of playground equipment for sixth- and seventh-grade students at RMS. “The only thing we have outside is a basketball court.” He also mentioned that 6thgrade students take P.E. for one semester of the school year. “Half of the year, they have no activity,” he said. Bodhi has also observed that the portions of fruits and vegetables in the cafeteria are small, and he thinks there are still not enough healthy options. He shared that the concession stand for ballgames is open once or twice a week after school with junk food for sale. “I’ve seen a kid get on the bus with 3 bags of Skittles he bought, and that is his after-school snack.” The Alliance for a Healthier Generation website, healthiergeneration.org, has free downloads and e-newsletters for parents, schools, and anyone interested in starting one of its initiatives. Health Matters recently announced that the Boys and Girls Clubs of America are adopting the Alliance’s framework for healthier out-of-school eating and activity. Bodhi is the son of Kim and Eric Lovely of London and is big brother to his 7-year-old sister, Nyasa. He finds time for reading, Karate, playing Minecraft and playing saxophone. l

Kamrie came up with a bookmark idea to raise the money. Her mother helped promote it on Facebook, and Kamrie’s “Operation Bookmark Happiness” was launched. The program asked five people to sponsor a teacher for $20, and Kamrie would make a bookmark out of her ribbon scraps for each student in the class. Five sponsorships would raise the $100 she wanted to give to The Southern Christian Home. “Well, five days later, 106 teachers had been sponsored in 4 different states! She raised over $2,000 in just five days!” said Melanie. Bookmark Parties were attended by 25 volunteers that helped Kamrie make 2,800 bookmarks. Kamrie told her mom that she “never wants to quit.” She followed the bookmarks with a garage sale, asking the community to donate items. She ended up with eight truckloads of items, helping to raise another $2,100, which she again donated to The Southern Christian Home. “I love seeing the kids’ faces when they receive the gifts,” said Kamrie. Other projects followed the garage sale. In March Kamrie founded a nonprofit organization, which she named Kamrie’s Colorful Creations. Kamrie started a drive last summer to collect backpacks for 66 foster children in Pope County. She collected 144 backpacks and was able to give every foster child in our county a backpack. The extra backpacks were donated to Dardanelle Elementary and Dover Elementary schools. With the help of her school principal, Josh Daniels, she held a food drive last November in which Dover, Danville, Westside and Hector schools participated. Together they collected 3,805 food items for

kids who don’t have enough to eat on the weekends, with each school distributing what they collected for children in their own school district. Kamrie also collected and donated 25 suitcases on wheels to The Call for foster children in Pope County, 37 pairs of shoes and socks for kids in need at Dover Elementary School. Other gifts to the children of Southern Christian Home, including playground gravel, vacuum cleaners, duffle bags and hair-styling supplies. Community involvement was a big help with Kamrie’s work. “Thank you to the 289 volunteers that have spent 483 hours of their time to kids in need,” she said. That number does not include the businesses that have donated money and supplies to her projects. “If each of us would just help one child together we can help 100,” said Kamrie Kamrie was invited to be a guest speaker via Skype to a middle school humanitarian club in California. “She loves meeting new people and making new friends,” said her mother. “She was also invited to speak to 75 fourth-graders at Old Wire Elementary School in Rogers, and she had a blast.” She took a petition, asking all of the kids to pledge to do something nice for another kid that day. We took bookmark supplies and let the students make bookmarks with us,” Melanie said. The Ewings’ next big project is Kamrie’s Pooch Palooza, June 14 at the Hughes Center from 10 a.m.-1 p.m. The dog show will feature more than a dozen categories. The entry fee is $10 each, with local celebrity judges including Kamrie’s school principal, an elected official, a beauty queen and a veterinarian, to name a few. There will be booths with food for people and pooches, pooch supplies and t-shirts. Vendor space will be available for $65, which includes a Pooch Palooza t-shirt. Visit kamriescolorfulcreations.org for more information. Kamrie also enjoys singing, playing softball, Girl Scouts and playing with her dogs, Jasper, the miniature Dachshund and Zoe, the chocolate lab rescue dog. l March 2014 | ABOUT...the River Valley

ABOUT...the River Valley | Every Day Life

Rolling with the Punches of Manhood Story by KECHIA BENTLEY | Illustration by CLIFF THOMAS

Several women in our community are what I would call true “Southern Ladies.” They radiate poise and graciousness. I have often said when I grow up, I want to be just like them. Well, reality has set in. I must face the fact that if it hasn’t happened at 44 years-of-age, then it is not going to happen. This sad realization hit me when I chose my topic for this month’s column. I am quite sure none of the previously-mentioned fine, Southern women would ever put something like what will follow into print. In retrospect, I have covered several other topics in my column that would disqualify me from ever being considered a “Southern Lady.” Therefore, with out further adieu, let me forever solidify my place in the “impetuous woman” category and live happily ever after. Living with three young men has given me plenty of experience with “potty humor.” I warned you this is not lady-like material... For those of you unfamiliar with “potty humor” let me offer a brief description. All bodily noises, smells, and items that emanate from orifices of the body are at the top of the list. Following in a close second -anything that resembles bodily noises, smells, or items that emanate from orifices of the body. If it’s gross then it is funny in my house. Mothers of boys must surely feel my pain. If you are married, you probably feel my pain as well. My husband still finds flatulence

ABOUT...the River Valley | March 2014

funny, which just encourages the ridiculousness of my boys. The dear women who have just given birth to a precious baby boy are thinking “not my child.” Enjoy that fantasy for as long as you can, because the first time he passes gas in the bathtub and makes bubbles, all hope is lost. My dear sister was one of those “not my child” mothers. Bless her heart, she didn’t even want her boy to use the word “boogers,” much less show the slimy green thing off to friends. One day I asked her what we were supposed to call them. She informed me they could be called “nasal secretions.” Yeah, right. What her son called them should have been the least of her worries. My children were experts at giving lessons in chasing someone around the house with a “nasal secretion” on the end of their finger. They also took pleasure in determining who could sneeze the most “nasal secretions” on the other. Many times, I have panicked watching one of my boys race across the house. I was sure something must be terribly wrong due to their urgency. To my great relief and disgust, I would hear an enormous sneeze followed by lots of laughter. Someone had just been showered with... let’s be honest... “snot.” Now, these same young “men” -- who laugh hysterically at anything disgusting --continually tell me how grown up they are. I am informed almost daily of their age and their need for more independence. I am accused almost as often of treating them like babies and interfering with their lives. Now these same independent, self-sufficient “men” still need their mamma to buy their groceries, cook their meals, make their doctor appointments, wash their clothes, and make sure they have soap, shampoo, and toilet paper. Well considering how well they relate to “potty humor,” I have come up with what I consider an appropriate response to all this “I-am-a-man-now business.” My response: “As long as I still buy the toilet paper that wipes your behind, don’t tell me how grown up you are.” They hate it when I launch into my little toilet paper triad. But seriously, I have been keeping their behinds clean in some way or another since the day they were born. The way I see it, until they are the only ones responsible for having a roll on that holder at six in the morning, they still have some growing up to do. I have even pictured the moment in my mind when they will realize they are a “man.” It will go something like this: they will wake from a sound sleep, stumble to the bathroom, have a seat, do their business and reach for the toilet paper -- only to discover it is empty. Then they start to call for mom and realize they are in their own home. Perhaps then they will remember those endearing words from dear old mom, and think, “now I am a real man.” They will, of course, need to solve their dilemma on their own and get to the store!!! Now that’s “potty humor” even I will find funny. I suppose that’s why my “Southern Lady” friends call me “high-strung and colorful.” l

About Products

Looking for the best products in the River Valley? These retailers have them! Shop local for the best deals!

FAIRHAVEN WOVEN TUNIC

NOELLE PURSE

Crew neck, long sleeve, dip dye detail at the bottom provides an earthy finishing touch. Cotton/polyester blend. Available in four color, and two sizes.

Genuine leather purse available in your choice of five colors.

GIFTS ON PARKWAY; 2149 E. Parkway, Russellville; (479) 890-6932

GINGER SNAPS DENIM JACKET Help provide new winter coats to children in need throughout the U.S. by purchasing this jacket with interchangeable decorative button snaps by Ginger Snaps GIFTS ON PARKWAY; 2149 E. Parkway, Russellville; (479) 890-6932

NEW SPRING COLORS

STAY DRY IN THE RAIN

PATAGONIA

In these Rope Bags From Kavu. (many styles and sizes of bags available)

In this Venture Jacket from The North Face.

Short-sleeve t-shirts from Patagonia, available in unisex adult sizes and kids' sizes.

FELTNER’S ATHLETE’S CORNER; 2320 West Main, Russellville; (479) 968-6464

An Apple a Day... The River Valley’s Exclusive Apple Service Provider.

Our Best Sellers Choose Your Gift

GIFT

Free with any Estée Lauder purchase of $35.00 or more. Worth up to $120.00 Begins March 5, 2014. Offer good while supplies last. Quantities limited. One gift per customer.

220 East 4th St., Russellville www.asitechnology.com 479.880.2005

CITY MALL • RUSSELLVILLE (479)968-3001 March 2014 | ABOUT...the River Valley

Bake a Cake, Balance the Books, and find Inner Peace

All through ATU Community Education

Story by MEREDITH MARTIN-MOATS | Photos by JOHNNY SAIN and courtesy of ARKANSAS TECH UNIVERSITY

Melanie Russell of Russell Photography specializes in infant and early child portraiture. Based in Russellville and serving the River Valley area, her Facebook page is filled with five star recommendations for both her work and the classes she teaches in the continuing education program at Arkansas Tech University. Working in partnership with this outreach program of ATU, she promotes these community-wide classes through her Facebook network and relishes the opportunity these classes provide. “It's awesome to get to interact with the people who I never even knew followed my page,” she explains. “I just had twenty ladies in my last infant and child photography class and they all told me they'd never put their camera in auto mode again.” The Arkansas Tech Continuing Education program falls under the umbrella of the College of Professional Studies. Having been around for decades, it has evolved to reflect the needs and interests of the 14

ABOUT...the River Valley | March 2014

local community. Today the program puts out three class schedules a year, offering learning opportunities in everything from computer and business seminars to weekly classes on cake decorating and dog training.

A revenue-producing department for the university, the classes are non-credited. The College of Professional Studies pays the community-based teachers a percentage of the enrollment fee and offers these classes to everyone in the community. Lisa Cochran, director of the Department of Community Outreach and Professional Development, describes the continuing education classes as a community outreach arm of Arkansas Tech. Providing educational opportunities to all members of the community these classes, she says, “are a great introduction to Tech and offer learning opportunities that wouldn’t be available anywhere else.” Referencing popular classes like culinary workshops and recently added options such as power yoga she adds, “I feel like we have some of the best instructors in town.”

“About a third of the way through they started seeing all the details coming together. Something clicked on their faces and in that instant they all were experiencing that joy of, hey I can do this. I am creative and I am talented.” Lee Green of Post Winery recently joined the continuing education program, offering wine appreciation classes at the Lake Pointe Conference Center, a property now owned by Arkansas Tech. A graduate of the ATU Parks and Recreation program, Green teaches the Arkansas Beverage Management Course on campus and was approached by the continuing education program about sharing his skills with the wider community. He recently completed his first class, Wines of France, and will soon begin a class on wines of Italy, Germany and Spain. Most of the approximately twenty students in his class are in their late thirties and above. Some are familiar with wine pairings and others are just learning, he explains. They gather each week at Lake Point to sample hors d'oeuvres prepared by the chef of Post Winery, “pour wine, and talk about how the wine and the food interact,” explains Green. Afterward, they delve into a discussion of the history, culture, and food of the region. Green describes the weekly event as a “free flowing” class that is dictated by the interests and questions of the students themselves. Having spent years in Russellville, Green says teaching these classes provides

him the opportunity to learn more about the area and interact with people he might not otherwise meet. Noting the unlikelihood of this class in an otherwise dry county, he says he's been noticing a change in regional attitudes toward wine in recent years. “The fear of alcohol is starting to subside,” he explains. “We're starting to see a growth in the Russellville community with a more responsible approach to alcohol---as a grocery, as a food, as something we can appreciate but not abuse.” Looking through the 2014 spring class guide offers readers a glimpse into the growing interests of the community itself and highlights the talents of the Russellville populace. There's a beginning floral design class offered by Joe Tuner of Cathy's Florals along with southern and Latin cuisine courses taught by Chef Craig

Alderson of the hospitality department. A class called “iPad Essentials” targets seniors who are interested in utilizing this new technology and the class “American Red Cross Wilderness and Remote First Aid” helps students gain skills to be able to respond to emergencies and give care in areas that do not have immediate emergency medical services. There are also online ACT prep classes, an introduction to Quickbooks, and a karate class offered by Tech professor Dr. Nobuyuki Nezu, a native of Japan trained in the traditional Jyoshimon Shourin-ryu style. Classes in Spanish, sign language, and wedding planning round out the offerings. Some of the classes are held on the Tech campus while others take place in a community or business space operated by the instructor. Classes can run anywhere from thirty to one hundred plus dollars. In most cases an additional material fee is added to cover any needed purchases students are expected to make to participate in the class. Rachel Storment was recently hired as the marketing specialist for the College of Professional Studies and Community Outreach. It's her job to help spread the word about the classes, develop new selections, and identify potential teachers. Outgoing, resourceful, and passionate about her work, she strives to keep a finger on the pulse of both community trends and needs. “It's about constantly keeping your ear open,” she explains, “to what's new, what's trending.” End of the semester surveys give students the chance to provide feedback about what's working and what classes they'd like to see in the future. >> March 2014 | ABOUT...the River Valley

In addition to paying close attention to these surveys, she says she often follows developments on the popular website Pinterest to identify potential new classes, noting an increased interest in homemade wedding invitations, for example. Dean of Professional Studies, Dr. Mary Ann Rollins, has been overseeing the continuing education program since the 1980s and is familiar with the changing trends and needs. For years the courses focused solely on hobbies and language classes, she explains. But with the rise of technology and the growth of the industrial community in the region the program now offers day-long professional and business seminars for members of the business and industrial communities. Older students frequently request classes on technology and basic computer use and small business owners want to learn about website development and bookkeeping software. In recent years she's also seen a growing interest in yoga and other forms of fitness. Joy Murphy of Dance of With Joy Enterprises has been with the program longer than anyone. “I've been teaching with the department for thirty five years,” she laughs. “Since I was 18 16

ABOUT...the River Valley | March 2014

years old.” She speaks to the changing trends, noting that in the 1980s her country and western dance classes were incredibility popular. “I even taught a disco class,” she says, laughing. These days she offers a popular midday yoga

“Working through the College of Education is great, because it's such a good avenue for reaching all ages of people...” class that is popular with ATU staff and faculty. “They are looking for a midday break to stretch, renew their mental attitude, and challenge their physical needs so they can wake up their day,” she explains. Tara Dacus of Roots Yoga Space is one of the newest instructors to enter the program and offers a power yoga

class once a week for both beginners and experienced yoga practitioners. “I came to yoga from a sports injury,” she explains, “but I found a lot of benefits from yoga. It relieves a lot of stress, helps your range of motion, and makes you a more powerful person.” She's only been teaching yoga for about eight months and just started at Tech this semester. “Working through the College of Education is great,” she explains, “because it's such a good avenue for reaching all ages of people because Tech is such a place for that,” she says. “Not only are there professors there, but also college students who are away from home and get to experience the community and learn more about Russellville and what is great about the town. The classes connect Tech to community at large,” she adds. Director Lisa Cochran says the continuing education office tries to keep popular classes in the docket while also offering something new each year. “We don't want to be redundant just because we have offered it over and over,” she explains. “Sometimes we get it right and sometimes we get it wrong. It's just the nature of the beast, she adds. “People often approach us,” she continues, “looking for an avenue to teach.” At times the teachers bring their own following and in many cases are able to access the continuing education

program as a springboard for their own small business. Cochran is also part of a statewide group of continuing education professionals that bounce ideas off of each other to develop new classes. “We have so much talent in our community it's crazy,” she adds. “Some of the teachers that approach me and show me their credentials and I'm just blown away, honestly.” Trinity Woods of Sweet Sensations Wedding and Special Occasion Cakes offers regular classes in 3D and sculpted cakes. She's been teaching what she refers to as the “sugar arts” for about four years now, and her Mommy and Me Cupcake Class is one of the most popular on the schedule. She first started making cakes, she says, when her daughter was getting married and wanted a large cake that was out of their price range. “I bet I could make that,” she mused. “Looking back it was probably pretty hideous,” she laughs about her first creation. But over the years others asked her to make their cakes and she slowly improved her skills and began marketing her talents. In 2010 she won a trip for a private session with Buddy Valastro of the TLC program, Cake Boss. “When I won that contest I realized, hey I'm pretty good,” she explains. “My policy has always been to say yes, I can make that, and

then figure out a way how.” The popular Mommy and Me Cupcake Class hosts children age three all the way up to teenagers. “Anybody can take it,” she says, “and you get to spend some one on one time with your parent.” Recalling her most recent sculpted cake class, Woods says she loves spending time with the wide diversity of students who sign up for her classes. “No one in the class had made a sculpted cake before and they were all nervous and didn't think they could do it,” she says. “About a third of the way through they started seeing all the details coming

together. Something clicked on their faces and in that instant they all were experiencing that joy of, hey I can do this. I am creative and I am talented.” You can learn more about the continuing education and professional development classes at Arkansas Tech by calling the department at 479-498-6035 or by sending an email to lcochran3@atu.edu You can also visit them online at www. atu.edu/psco/continuinged and following them on Facebook at Arkansas Tech Department of Continuing Education. A complete listing of classes is available for download online. l

March 2014 | ABOUT...the River Valley

ABOUT...the River Valley | March 2014

ABOUT...the River Valley | Valley Vittles

ATKIN'S INTERNATIONAL CAFE | 211 E Main St, Atkins

Small-town café with a twist of international flavor Story by JOHNNY SAIN | Photos by STEVE NEWBY

The small town cafe is a slice of Americana that, to my mind, rates right up there with Mom, baseball and apple pie. The café is where stools and tables will contain at least a few familiar faces. A sizzling grill, a fizzing glass of soda that tickles your nose with the first impatient sip, the murmur of old-timers debating politics over a cup of steaming black java. Before the golden arches and designer coffee made it to Everytown U.S.A., there were cafes. The town café was right up there with the general store as a community hub. Stories were told, plans were made and – last, but certainly not least – good food was served and eaten. Of course, good food was the foundation, the catalyst. Good food was the reason that people gathered at the café and all that social interaction was just a result, a byproduct, of enjoying a meal. The Atkins International Café is an extension of Rockwellian essence spiced with a bit of 21st century diversity. Just a glimpse of the establishment’s interior will tell you that. The west wall features original brick, but also a couple of eye-popping murals. Murals so delightful and inviting you’ll want to step inside them. Good food is still at the heart of this business, though. The menu features a mix of traditional American café offerings, like burgers and such, as well as a dash of Hispanic flavor -- not Tex-Mex, but real south of the border goodness complete with fresh vegetables. Standing above all other menu options, however, is the Reuben. The Atkins International Café is known far and wide for its interpretation of the Reuben. It’s a mountain of a sandwich: stacked roast beef, tangy sauerkraut, Russian dressing and Swiss cheese. And it is scrumptious, well worth the trip to a little town nestled in the heart of the River Valley. l March 2014 | ABOUT...the River Valley

ABOUT...the River Valley | Countertop Creations PIZZA CUPCAKES 1 (8 oz) can refrigerated crescent rolls 1/2 c pizza sauce 1/4 c mini pepperoni slices 1/4 lb. italian sausage, cooked and drained 1/2 c shredded mozzarella cheese Heat oven to 375 degrees. Spray 8 regular-size muffin cups with cooking spray. Unroll dough; separate into 8 triangles. Press into muffin cups. In a small bowl, mix sauce, pepperoni, sausage and 1/4 c cheese. Spoon about 2 T mixture into each dough-lined cup; sprinkle each with about 1 tsp additional cheese. Bake 16-18 minutes or until lightly brown. Immediately remove from cups and serve. Recipe courtesy of Betty Crocker.com ***

I’m hungry! I’m bored! There’s nothing to eat! Story by LYDIA ZIMMERMAN, Food Editor

arch is here and with it comes spring break for many area kids. As a parent of three I hear the hungry/bored phrases often; especially on spring break. My daughter, Grace, is our sitter -- with the assistance of my in-laws next door -- for her younger siblings when the need arises. Many older children may find themselves babysitting or fending for themselves meal-wise during the day as their parents work. If you are really lucky you may have a child who likes to cook and help out with evening meals so the parents can have a little “me” time to themselves (this last sentence is a fantasy we parents often daydream about…hmmm… me time…). So here are some easy and fun recipes that your teen, or you and your little helper, can prepare to fend off the “Mom, I’m hungry/bored, etc.” that you may encounter during spring break or anytime. As always enjoy!

ABOUT...the River Valley | March 2014

MASHED POTATO HILLS 2 lb Yukon Gold potatoes 2 cubes reduced-sodium chicken bouillon water ¼ c skim milk 4 oz fat-free cream cheese, at room temperature ½ c low-fat shredded sharp cheddar cheese 2 tsp chopped fresh parsley Preheat the oven to 450°F. Spray the baking sheet with cooking spray. Peel the potatoes and cut them into small cubes. Place potatoes in a saucepan. Put bouillon cubes in the pan with the potatoes. Add water until it barely covers the potatoes. Put the lid on. Turn heat to medium and cook until the water begins to boil. Cook for about 30 minutes, or until the potatoes are very soft when you poke them with a fork. Drain the potatoes and put them back in the pan. Mash the potatoes with a potato masher. Add milk, cream cheese, sour cream and cheddar cheese to potatoes. Mix well. Scoop the mashed potatoes into 6 hills on the baking sheet. Smooth the hills into ovals, using a wooden spoon. Put the baking sheet in the oven. Bake for 10-15 minutes, or until the hills are golden brown. While the hills are baking, snip the parsley into little pieces using kitchen shears. Using potholders, take the baking sheet out of the oven. Sprinkle the hills with chopped parsley and serve. Recipe courtesy of Mayo Clinic Kid’s Cookbook

MALTED MILK COOKIE TART 1 1/2 c all purpose flour 1 c malted milk powder 1/2 c sugar 1 tsp (scant) coarse kosher salt 1 c (2 sticks) unsalted butter, cut into 1-inch pieces, room temperature 1/2 c bittersweet chocolate chips (about 3 ounces; do not exceed 61% cacao) 1/2 c malted milk balls, coarsely chopped Preheat oven to 325°F. In processor, pulse flour, malted milk powder, sugar, and coarse salt. Add butter; pulse until moist clumps form. Transfer dough to work surface; gather into ball. Press evenly onto bottom of 9-inchdiameter tart pan with removable bottom. Bake crust until evenly golden brown, about 45 minutes. Scatter chocolate chips over; let stand 5 minutes to soften, then spread melted chocolate over hot crust in well that forms as center sinks. Sprinkle malted milk balls over. Cool completely. Remove tart from pan; cut into wedges. Recipe courtesy of Bonappetit.com

spatula. Spread the drained green beans over the top of the cheese. Add the tater tots on top of the green beans and sprinkle the shredded cheddar cheese on top. Cover the pan with aluminum foil and place it into the preheated oven to bake for about 30 minutes or until ground beef is thoroughly cooked. Set aside to cool for 5 minutes and pour off any grease from the ground beef. Serve warm, may garnish with sour cream.

Brown and drain the ground meat, season with salt and pepper to taste. Scoop the seasoned meat over the mixture in the pie plate. Top with salsa and shredded cheddar cheese. Place the uncovered pie plate in the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let sit for about 15 minutes. Cut into sections like a pie.

***

IMPOSSIBLE BURRITO BAKE 1 c biscuit baking mix CHEESY TATER TOT PIE 1/3 c water 1 lb. ground beef or turkey 1 (16 oz) can refried beans 1 c shredded cheddar cheese 1 lb. ground beef or turkey 1 (8 oz) can French style green beans,drained salt and pepper to taste 1 (10 3/4 oz) can Cheddar cheese soup 1 c salsa 1 (28 oz) bag tater tots 1 c shredded cheddar cheese ***

Preheat oven to 350 degrees. Press ground meat flat into the bottom of a 9X13 greased baking dish. Spread the cheese soup over the ground beef with a

Preheat oven to 350 degrees. Mix the biscuit baking mix, water and refried beans together in a medium bowl. Place mixture into the bottom of a greased pie plate.

“We like to keep it simple”

Being able to provide restaurant quality dining experience for our family and friends starts with the right equipment, spices, and mixes and combine that with the knowledgeable staff at Kitchen Essentials and you will be well on your way making memories everyone will be talking about for years.

APPLESAUCE LEATHER FOR KIDS 4 c. thick unsweetened applesauce Line 2 cookie sheets with plastic wrap. Place 2 cups applesauce in center of each pan and spread to 1/4 inch thick. Put in 175 degree oven, leaving oven door open a crack with knife for 7 hours. Check to make sure it does not get too done. Option: This can be made with plums just put them in a blender, skins and all. This can be frozen in plastic sandwich bags. Recipe courtesy of cooks.com

SAVE THE DATE! 22ND ANNUAL

of the

~ Jimmy & Joy Brandon

Thursday, April 24, 2014 5-8pm • Russellville Depot For ticket & exhibitor information call

407 N. ARKANSAS AVE, CITY MALL, RUSSELLVILLE | (479) 280-1933

LIKE US ON FACEBOOK!

(479) 967-1437

March 2014 | ABOUT...the River Valley

PEPPERONI PIZZA DIP 8 oz cream cheese, softened 1/2 c sour cream 1 tsp oregano 1/8 tsp garlic powder 1/2 tsp red pepper flakes 1/2 c spaghetti sauce 1/4 c chopped onions 1/4 c chopped green peppers 1/2 c sliced pepperoni 1/2 c shredded mozzarella cheese

SOFT PRETZELS 2 c warm water (approx. 100°F—it will be warm, but not hot to the touch) 1 T honey 1 1/4 oz packet dry active yeast 4 1/2 c white whole wheat flour 2 tsp salt 1 T vegetable or canola oil 1 1/2 c water, room temperature 1 T baking soda Preheat oven to 425° F. In a large bowl, mix together the water and honey. Sprinkle the yeast over the water mixture and let sit for 10 minutes. In a separate bowl, whisk together the flour and salt. Slowly add the flour and salt to the yeast mixture. By hand or using an electric mixer fitted with dough hook attachment, stir until combined and the dough forms a soft ball (adding more flour if the dough is too sticky), about 5 minutes. Rinse out the mixing bowl and then grease it with the oil. Place the dough in the greased bowl and turn it to coat with the oil. Cover the bowl with a kitchen towel and let the dough rest at room temperature for 20 minutes to 1 hour. Place the dough on a lightly floured surface and knead two or three times to remove air bubbles. Cut the dough into 16 equal pieces. Keep the dough covered with a kitchen towel when you’re not working with it. Roll each piece of dough into a 12-inch long rope. Make a U-shape with the dough rope. Pick up each end and cross one hand over 22

ABOUT...the River Valley | March 2014

the other and press loose ends onto bottom of U to make a pretzel shape. Place pretzels on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rest for 10 minutes. Stir together the water and baking soda. Brush the pretzels with the baking soda and water mixture (if you don’t have a brush, you can dip your finger in the liquid and rub it on). Sprinkle pretzels with salt and bake for 15 minutes, or until lightly brown. Recipe courtesy of schoolfamily.com *** RAMEN TACO BOWL 1/2 lb lean hamburger 2 T finely chopped onions 3/4 c canned diced tomato, drained 2 T taco seasoning 1 c water 1 (3 oz) package ramen noodles (DO NOT use the seasoning packet) 1/4 c shredded Mexican blend cheese 1/4 c crushed tortilla chips sour cream (garnish) salsa (garnish) Cook hamburger and onion until meat is no longer pink; drain off fat. Stir in tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles and cook and stir for 3 to 5 minutes or until noodles are tender. Spoon into bowls and sprinkle with cheese and tortilla chips. Serve with sour cream and salsa for additional garnish. Recipe courtesy of food network.com

Preheat oven to 350 degrees. In a large bowl, beat cream cheese and sour cream until well blended. Add dry ingredients and blend well. Spread mixture into a pie dish and top with spaghetti sauce. Sprinkle top with onion, pepper, and pepperoni. Bake for 10 minutes. Remove from oven and top with mozzarella. Return to oven and bake for a few minutes until cheese is melted. Serve with tortilla chips. Recipe courtesy of schoolfamily.com *** HOMEMADE DOG BISCUITS (YES FOR YOUR DOG) 1 c flour 1 c wheat flour 1/2 c powdered milk 1/2 c wheat germ 1/2 tsp salt 1 tsp brown sugar 6 T margarine, lard or chilled bacon fat 1 egg 1/2 c water Preheat oven to 325 F. In a medium-sized bowl mix the flours, milk, and salt. Add pieces of margarine, lard or bacon fat, and cut with knives or pastry blender until mixture becomes the size of small peas. Add sugar and egg, and gradually pour in water to make the dough stiff. Turn the dough out onto a floured board or clean counter, and knead until it is smooth. Use a rolling pin(or wine bottle) to roll the dough 1/2 inch thick. Cut the dough into dog bone-shaped treats using the bone-shaped cookie cutter. Place the “bones” on a baking sheet and bake in oven for 30 minutes. Remove the treats from the oven and let them cool. Then give to your dog and watch them disappear! Recipe courtesy of schoolfamily.com

NO-BAKE COOKIES 8 whole-wheat graham crackers squares, finely ground 1/4 c raisins 1/4 c smooth natural peanut butter 2 T honey, plus 2 teaspoons 4 tsp unsweetened coconut Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 16 cookies and press lightly in coconut. Recipe courtesy of eating well.com *** MAPLE PECAN BAKED APPLES 5-6 medium pie apples 1/2 c granola 1/3 c dried blueberries, currants or raisins 1/4 c chopped pecans or other nuts 2 T butter 2 T maple syrup 1 tsp cinnamon Preheat oven to 350°F. In a medium bowl, mix together granola, dried blueberries and chopped pecans. In a small bowl or Pyrex measuring cup, melt butter in the microwave; stir in maple syrup and cinnamon. Mix well and pour over granola mixture. Wash and core apples, leaving the bottoms attached (don’t bore all the way through the apple). With a pairing knife, widen the opening on the apple to

accommodate plenty of filling! Place apples in a shallow baking dish and stuff with filling. Place in oven on the lowest shelf and bake for 18-22 minutes or until apples are soft. Baking time will vary with apple variety. Remove from oven and serve warm with whipped cream or ice cream. Recipe courtesy of simplebites.net *** SNAKE-BITE CALIZONE 1 can (13.8 oz.) refrigerated pizza dough 1/2 c Shredded Mozzarella Cheese 1/2 c Ricotta Cheese 31 slices Pepperoni, divided 1 egg white 1 drop each, of yellow and green food coloring,divided 2 manzanilla olives 1 c pizza sauce HEAT oven to 350°F. UNROLL dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses. CUT 1 pepperoni slice to resemble a snake’s tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in “s” shape on baking sheet sprayed with

cooking spray to resemble snake. BEAT egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake’s splotched skin. Insert olives into one end of dough for the snake’s eyes. Add pepperoni tongue. BAKE 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed. SERVE calzone with the sauce. Recipe courtesy of Kraftrecipes.com

CONTINUED ON PAGE 27...

Your Neighborhood Drugstore • Complete Prescription Services • Drive-Thru Window • Fast Prescription Service • Free Delivery • Easy prescription transfers • Competitive pricing

• Old Tyme Soda Fountain • Daily Lunch Specials

(479) 968-1157 • 715 W. Main, Russellville, AR Serving the River Valley Since 1970 March 2014 | ABOUT...the River Valley

ABOUT...the River Valley | Community and Events

Arkansas Symphony Orchestra to perform March 29th The Russellville Symphony Guild is proud to present a concert performance by the Arkansas Symphony Orchestra, on Saturday, March 29th. The concert will take place at 8 p.m. at Witherspoon Auditorium on the campus of Arkansas Tech University. It will feature an assortment of pop favorites and light classical music. The Symphony is under the direction of the award winning Maestro Philip Mann, who took over the Orchestra starting with the 2010-2011 season. This year, the ASO celebrates its 48th season. The Orchestra, composed of 52 members, is well known throughout the state for its performances at Robinson Center Music Hall, in Little Rock. General admission tickets to this concert are $10 for adults and $5 for students kindergarten through 12th grades.$25 tickets are reserved seating, and include an invitation to the pre-concert reception at Lakepoint Conference Center. Tickets are free for current ATU and UACCM students with a student ID. For tickets, please call board member Ann Squyres at 880-7523. Tickets are also available at Brown and Brown Insurance 705 W. Main Street in Russellville, or at the door the evening of the concert.

Start your journey toward your educational and career goals today. ยง Receive high-quality career and technical training ยง Earn an associate degree for transfer to a four-year college UACCM

ยง Get the personal attention you deserve at a price you can afford ยง Enjoy a friendly campus environment 1-800-264-1094 โ ข WWW.UACCM.EDU

ABOUT...the River Valley | March 2014

FOUR INDUCTED INTO BEAUX ARTS ACADEMY

The River Valley Arts Center will induct a 2013 Performing and Visual Artist, and Patron of the Arts into the Beaux Arts Academy at an Awards Banquet and Presentation Friday, March 14, 2014 at Russellville Country Club on Hwy 7 North. “We have another impressive line up this year,” said John Gale, president of the Arts Center Board of Directors. “For more than 32 years the Arts Center has worked to improve the understanding, appreciation and importance of the arts and especially our local artists and patrons who add so much to the quality of life and economy in the Arkansas River Valley,” he said. This is the seventh year for this prestigious award recognizing achievement in art, and it has become one of the biggest and most memorable art events of the year. Dedicated to the advancement of all art forms, the coveted award encourages excellence in

art, recognizing and honoring the many talented area artists. The Visual Artist to be inducted is Arden Boyce, an impressionistic artist who paints landscapes, florals and oil portraits. She has been painting since childhood and has loved light and color since traveling to Europe. Her paintings include a variety of subject matter, but her artistic excellence is especially recognized in her portraits. The 2013 Performing Artist is Steven Smith. Not only is Steve an accomplished musician, he is a venerable songwriter. Steve had written many songs. two that were recognized at the CMT/NSAI Songposium in Nashville, Tennessee. “Songbird” was a runner-up in the finals, with “Lights of Home” receiving Honorable Mention. “We have many members and supporters who are critical in allowing the Arts Center to bring services, activities and programs to the public and all are deeply appreciated and so important to the success of the Arts Center,” said

Betty LaGrone, Arts Center executive director. “It is always difficult to choose, but we are delighted, proud and excited to name Ginnie and Van Tyson as 2013 Patron of the Arts. Both are very talented artist themselves, Ginnie in painting and writing and Van in music and writing. There are very few events, activities, programs or community services that they don’t support with their personal finances and time and also with their local newspapers, Atkins Chronicle and Dover Times. All inductees will receive a unique blackware pottery piece featuring a Spirit Bear emblem designed and created especially for this honor by Artist-inResidence Winston Taylor. Winston has the distinction of being chosen as Arkansas’ 2011 Living Treasure and our own 2012 Visual Artist of the Year. To express your personal tribute and honor to an inductee, an opportunity is available to sponsor one of the three awards for $250. >>

More than just

BBQ Spring is Just Around the Corner! Sun and indoor tanning are the leading causes of skin cancer. Use a broad spectrum sunscreen SPF 30 or higher every day!

salmonsteaksshrimp & more DOWNTOWN: 104 North Denver | Russellville, AR 72801 Phone: (479) 967-0420 | www.fatdaddysbarbque.com

R D

Since 1976

ussellville ermatology

William W. Galloway, M.D., FAAD

1602 West Main • Russellville, AR (479) 968-6969 Call for an appointment today! Diplomate, American Board of Dermatology March 2014 | ABOUT...the River Valley

The sponsor may or may not choose to present the award and will be recognized in the printed program as well as all press releases. Due to space limitations, reservations are required. Tickets are $50 per person and can be reserved with a credit card by calling the Arts Center at 479-968-2452, mailing a check to Post Office Box 2112, Russellville, Arkansas 72811, or coming by 1001 East B Street, Russellville.

AHECB APPROVES TWO NEW MASTER’S DEGREES AT ARKANSAS TECH

The Arkansas Higher Education Coordinating Board (AHECB) has granted approval for Arkansas Tech University to establish two new master’s degrees. Arkansas Tech will begin offering a Master of Science degree in strength and conditioning studies and a Master of Science degree in applied sociology during the fall 2014 semester. Both program proposals were previously approved by the Arkansas Tech Board of Trustees, and the AHECB gave its approval during a meeting in Little Rock on Jan. 31. According to a program proposal submitted by the Arkansas Tech Department of Health and Physical Education, the new master’s degree in strength and conditioning studies was designed using standards set forth by

ABOUT...the River Valley | March 2014

the National Strength and Conditioning Association (NSCA). “This represents a visionary evolution of the traditional fitness pedagogy component of the physical education and exercise science disciplines,” reads a portion of the program description submitted by Dr. Annette Holeyfield, professor of physical education and head of the Arkansas Tech Department of Health and Physical Education. “The 33-hour program is designed to meet the needs of coaches, physical educators, physical therapists, athletic trainers and others interested in the fitness profession.” Graduates of the strength and conditioning studies degree program may pursue certifications such as NSCA Certified Personal Trainer or NSCA Certified Strength and Conditioning Specialist. The program proposal states that Arkansas Tech will become the first institution in the state to offer a graduate program in strength and conditioning studies that aligns with NSCA standards. Students who received their undergraduate training in a field other than health and physical education may pursue the Master of Science degree in strength and conditioning studies at Arkansas Tech following the successful completion of leveling courses in anatomy and kinesiology. Those courses

will be available at Arkansas Tech during summer 2014. The Master of Science degree in applied sociology was developed by the Arkansas Tech Department of Behavioral Sciences. A program proposal submitted by Dr. Daniel Martin, professor of sociology and head of the Arkansas Tech Department of Behavioral Sciences, indicates that the development of an applied sociology master’s degree is consistent with emerging trends nationwide. “The increase in options at the master’s level in sociology is, in part, a response to student demand for degrees that improve job opportunities outside of the traditional academic setting and traditional sociology department,” reads a portion of the program proposal. “Among the most prominent and successful options available in sociology graduate programs is an emphasis in applied sociology. Graduates from such programs are in demand in the job market for their expertise in community organization, human resource management and research methodologies.” According to the program proposal, Arkansas Tech will be the first institution in the state to offer a graduate program that focuses specifically on applied sociology. Visit www.atu.edu/gradcollege to learn more about graduate level educational opportunities at Arkansas Tech. l

...CONT. FROM PG. 23

COOKIE ART 4 c sifted all-purpose flour, plus more for dusting 1/2 tsp table salt 1 tsp baking powder 1 c (2 sticks) unsalted butter 2 c sugar 2 lg eggs 2 tsp pure vanilla extract Assorted liquid food coloring, for decorating COOK’S NOTE Since this cookie is so buttery, keep the dough well chilled so it’s easier to work with. Line two baking sheets with parchment paper; set aside. In large bowl, sift together flour, salt, and baking powder; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Beat in eggs.  Add reserved flour mixture; mix on low speed until well combined. Stir in vanilla. Wrap in plastic; refrigerate for 45 minutes. Preheat oven to 325 degrees. On a floured work surface, roll dough 1/4 inch thick. Transfer rolled dough to a prepared baking sheet; chill until firm, about 15 minutes. Cut dough into large rectangles. Place the cut cookies 2 inches apart on both of the prepared baking sheets. To decorate, place a few drops of food coloring on a cookie. Using a straw, gently blow food

coloring over cookie. Place baking sheet of decorated cookies in refrigerator; chill until dough is firm, about 15 minutes.  Bake for 12 to 15 minutes, until edges of cookies start to brown. With a metal spatula, transfer cookies to wire racks; let cool. Recipe courtesy of marthstewart.com *** A-B-C FRITATTA 2 egg whites 8 whole eggs 1 c cheddar cheese, grated Salt, to taste 3 slices bacon Ground Pepper, to taste 2 apples, Fuji or Gala 1 T butter Put the rack in the upper third of the oven. Preheat oven to 450°F. Crack the eggs, one at a time, over a small bowl. After checking for stray shells, pour each egg into a medium bowl. To separate the egg whites, crack the egg over an egg separator or someone’s clean hands. Carefully let the egg white slip through the fingers into the bowl, with the yolk remaining. Discard the yolk or save for another recipe. Using a whisk, beat the eggs until the yolks and whites are thoroughly combined. Grate the cheese. Younger children can help you use a rotary cheese grater (which

Link It Up! provides activities for School aged children with developmental or intellectual delays as well as any child that would like to join them. All children are welcome and volunteers are on hand to assist.

protects their skin). Older children can use a box grater. Add half of the grated cheese to the egg mixture and stir to combine. Add a pinch of salt and pepper, to your liking. Cook the strips of bacon. You can fry them in a skillet (watch out! They can splatter.) Or, you can bake them in the oven on a cooling rack over a rimmed baking sheet. We like this method because we don’t have to turn the bacon over and the kids stay safe. Once the bacon cools, crumble the strips with clean hands. Use a vegetable peeler to peel the apple. If you have an apple corer, you may use it. Or, simply cut up the apple, leaving the core behind. Slice the apple pieces very thinly. As you are cutting, be sure to put the flat side of the apple pieces down, so the chunks don’t wobble on your cutting board. In a medium cast-iron or nonstick ovenproof skillet, heat the butter over medium heat. Add egg mixture to the skillet. Sprinkle the bacon crumbles evenly over the eggs. Gently arrange the apples on top of the egg mixture, in a circular pattern. Sprinkle with cheese. Move the skillet from the stovetop to the upper rack of your oven. Bake until frittata is firm in the center and cheese is browned, about 20 minutes. Use a flexible spatula to loosen the frittata from the pan. Carefully slide it onto a cutting board. Allow to cool for a few minutes before slicing into wedges. Recipe courtesy of simplebites.net l

Call Jacqueline Anderson at (479) 967-2316 (ext. 223) or email andersonj@fccare.org for more information

LINK IT UP! IS A NON-PROFIT COMMUNITY OUTREACH OF FRIENDSHIP COMMUNITY CARE WITH A FOCUS ON INTEGRATED EXTRACURRICULAR ACTIVITIES FOR CHILDREN WITH DEVELOPMENTAL AND INTELLECTUAL DISABILITIES AND/OR DELAYS.

March 2014 | ABOUT...the River Valley

ABOUT...the River Valley | Backyard Living

Garden Scheming and Springtime Dreaming

Read more from Meredith at www.boileddownjuice.com

The Boiled Down Juice

Story by MEREDITH MARTIN-MOATS

Walking in the February snow I noticed a few volunteer cornflowers sprouting near last year’s flower bed. They’re notoriously hearty and once established reseed readily. Braving the wind and the cold of the late winter, they’ll likely be knee high by spring. I stopped to brush back the snow from the zigzag leaves and dote on the tiny plants, imagining them tall and wiry with wispy, purple blooms. Equally enthralled by my discovery, my fouryear-old son George plopped down beside me and announced that spring was finally here. Compared to most gardeners, I’m still a novice, having only begun about a year before my children were born. When they were tiny I’d lay them down on a blanket while I weeded and

But I know someday they’ll recall these days and will hopefully recall our conversations about the importance of at least striving for patience. After spending months dreaming about spring, it’s time for us to start putting in my seed orders, and I know this year my sons are old enough to help make decisions about what we’re going to grow. Never mind the fact that I’ll have a newborn come spring and probably won’t have time for even the most basic gardening tasks. Nothing can keep me from at least a few packets of seeds. After all, who can deny the magic of a mail order seed catalog? Filled with colorful photos of unique tomatoes and generations-old flowers, I love to flip through the glossy pages while dreaming up elaborate garden plans: arbors of grapes and loofah gourds, raised

"It starts with knowing the seasons and the land, but slowly becomes about developing a relationship with the plants themselves..." planted seedlings. When they got older I encouraged them to toddle around in the upturned beds, hoping they would develop an appreciation for the mysteries of dirt and its life giving properties. I once tried letting them channel their rough and tumble energy through weeding but soon discovered this task requires adult discernment and a nuanced understanding of leaf shapes. Over the years we’ve learned about gardening together, and at four years old they know the basics of planting seeds and waiting for harvest. Along the way I’ve taken every opportunity to talk to them about the endless metaphors of a garden---patience, observation, seasons. I’m not sure if my words mean much to them, but saying them is rather cathartic for me, which I suppose is true for a great many of the things that come out of a parents’ mouth. 28

ABOUT...the River Valley | March 2014

beds of garlics and broccolis, tiered rock walls of meandering strawberry vines, foxglove and hollyhocks taller than me. I count it among my most lofty of goals to someday produce a vegetable and native flower garden that renders my yard un-mowable. But until then, I make my seed wish lists long and then slowly go back through and cross off items until my list feels affordable, practical, and austere. We try to buy open pollinated heirloom seeds, the kind passed down through generations and now owned by a few smaller seed companies still keeping these varieties alive. The seed catalogs are full of great selections like “Blue Podded Blauwschokkers Garden Pea,” and “Djeena Lee’s Golden tomato.” Even the names of the beans evoke mystery. There’s “Dragon Tongue Bush Beans,” “Good Mother Stollard” and “Greasy Greens,” for example. Most

likely we’ll pick out at least one variety solely on the basis of how much laughter or intrigue we get from the name. Whenever possible we love to get local seeds or cuttings from our friends and neighbors, especially the ones that come with a story and a connection to past generations. Over the years we’ve gotten seeds through the Arkansas heirloom seed swaps hosted across the state by CAAH (Central Arkansas Agricultural Heritage) and have been able to trade a few seeds through the CANNAS organization (Central Arkansas New Agrarian Society). I’ve had folks drop off seeds on my front porch and send them via mail, and I’ve been saving seeds from many of the flowers and greens from my own garden. I’m particularly enamored with a strain of marigolds my mother gave me years ago that I now give away to friends and sell as fundraisers for our McElroy House annual seed sale. A good seed has a long story, and with a little looking they’re easy to find. As we pilfer through the seed catalogs, I have to remind my sons the importance of paying attention to the growth requirements for each plant. “Sure, that flower looks awesome on the page,” I’ll say looking at the shade-loving, wetland variety they’re admiring. “But it’ll never make it through our hot summers.” And then I direct them to more drought tolerant varieties. I’m sure they don’t quite understand it yet, but what we’re talking about in that moment is knowing this place we call home—understanding the soils of our neighborhood and the shady and sunny spots of our yard. Being a good gardener is mostly about observation. It starts with knowing the seasons and the

land, but slowly becomes about developing a relationship with the plants themselves, adding a few new varieties each year as your knowledge grows. And for us it also means learning about native plants and local varieties, working with the land to grow what works well and provides food for caterpillars and butterflies that supply our larger food chain. Whether or not we choose to see it, we’re all linked together in a huge web of cause and effect. If we slow down and take time to pay attention, nothing magnifies this truth more than time spent in a garden. This is true if you’re four or almost forty.

I’ve included a list of some of our favorite heirloom seed researches below. I’d love to hear your ideas for resources! You can visit me online at www.boileddownjuice. com. And if you’re interested in reading more about gardening with native plants in your own yard (even if you live in the city in a neighborhood filled with manicured lawns) I highly recommend reading Bringing Nature Home: How You Can Sustain Wildlife with Native Plants by Doug Tallamy http://bringingnaturehome. net/. He’s got great advice on how to incorporate native plant garden in even the most manicured of neighborhoods. l

RESOURCES Baker Creek Heirloom Seeds: http://www.rareseeds.com/ CAAH (Conserving Arkansas Agricultural Heritage): http://arkansasagro.wordpress.com/ D Landreth Seed Company: http://www.seedsavers.org/ High Mowing Organic Seeds: http://www.highmowingseeds.com/ Seed Savers Exchange: http://www.seedsavers.org/ Southern Exposure Seed Exchange: https://www.southernexposure.com/

Visit ABOUT’s new and improved website today! • Wedding & Engagement forms online • See who is in this month’s issue • Browse information from past issues • Learn how to Advertise in ABOUT • Subscribe Online! 1903

ARKANSAS

•

(479)

968-3991

www.aboutrvmag.com March 2014 | ABOUT...the River Valley

ABOUT...the River Valley | Style in the Valley

Tips to a Lavish Transition in to Spring Story and photos by EMILY LANGFORD

With frigid temperatures and the bi-weekly snow apocalypses we have had recently, it does not seem like it is time to begin preparing for spring. However, the new season is looming and needs our attention! Coming out of hibernation calls for several things, one of them being a wardrobe adjustment. Notice I said adjustment. The good news about the spring months is that many favorite items can be transitioned over with a few small tweaks. SHORTS, SKIRTS + DRESSES A fun trend seen the past few winter seasons is opaque tights under trouser shorts. A spring approach to this look would be swapping the tights out for a riding boot. Not sure what to pair with it? Try tucking in a blouse and throwing on a blazer or boyfriend cardigan for a timeless and polished look. Don’t forget to accessorize with a statement necklace, which can always be found at Lavish. The best part is that breaking the bank isn’t a requirement to shop at Lavish. Everything you find will be under $40. Don’t forget, as the temperatures rise, begin weeding out heavier materials such as tweed or wool. The same principle goes for skirts and dresses. By the end of April, all of those heavier materials should be phased out. With the unstable weather in Arkansas, it’s a safe bet there will be some cool nights when a skirt and boot combination is in order. If a trendy twist is desired to spice up spring separates, prep school blazers and kimonos are currently taking over the world. If looking for a more timeless and southern belle approved approach, thrown on the ever-faithful jean jacket. 30

ABOUT...the River Valley | March 2014

Emeritus at Wildflower

TRENDS TO TRY The late French fashion designer, Yves Saint Laurent, once said, “fashions fade, but style is eternal.” This is true and should be taken into consideration when deciding what new trends to try. Color blocking – While it’s not a new idea or fresh trend, it’s an idea that’s not going away any time soon. An easy way to have fun with this and keep it simple is pairing colors of choice with denim. A general rule most use when color blocking is to select colors that are on the opposite side of the color wheel. For example, mustard and cyan. Floral – Groundbreaking, right? The thing about floral is that it comes back every season, but with a different twist. If it seems a little scary or too 1929, there are still ways to make it work. While a lot of floral silhouette dresses are being seen, a way to tone this down is to wear a solid color skirt, short or even peg pant, and pair it with a blouse in a floral print. Gold accents + layering jewelry – Gold accents, they’re everywhere. On shoes, jewelry, cellphone cases, everywhere. A way to dress up any look is to layer jewelry. For example, pairing a statement necklace with stacking rings or a bunch of thin bangles really adds something special. Leather accents – Thought leather jackets and big hair would be left in decades past? Not quite. If a leather moto jacket isn’t the right option, utilizing the leather accents trend could work. This is most commonly seen as trim on tops, pants and some hair accessories. When beginning the search for new items, don’t forget about Lavish, nestled in downtown Russellville. Don’t let the name fool you, they offer up-to-trends, a broad range of sizes, affordable prices and a kid and dog friendly atmosphere. Store owner, Bethany, is a Russellville native who prides the store on “amazing prices, customer service, and giving back a portion of sales to local non-profits.” l

Choosing assisted living at an Emeritus Senior Living community will actually give your loved one greater independence. You will gain peace of mind knowing that they are nearby in a safe and comfortable senior living community.

Call us today to learn more about the benefits of assisted living for your loved one. We will be glad to arrange a private tour experience for you.

Call Today for your Free Tour

479-890-6709

240 S. Inglewood Ave., Russellville, AR • www.Emeritus.com • Lic #027

BRING THIS AD IN FOR $500 OFF YOUR FIRST MONTH’S RENT!

Tired of doing 214 loads of laundry every week? A new Whirlpool Cabrio washer and dryer from Hollingsworth Appliance can help!

3521 West Main Street Russellville • 479-967-3744

Warranty C ho Warrant y

ice

Protect ion Plan

Models 36” to 72” Cut

NO MONEY DOWN! 0% INTEREST UP TO 54 MONTHS

YELL COUNTY

GIN COMPANY

709 South 2nd Street • Dardanelle • 479-229-4841 • www.oldgintractors.com March 2014 | ABOUT...the River Valley

ABOUT...the River Valley | Outdoors

Read more from Johnny at www.aviewfromthebackroads.com

Prime snipe habitat, but not a snipe to be found.

Baggin' Snipe Unlimited Story and photo by JOHNNY SAIN

I’m mad at our state conservation agency. I’ve been holding back on this for a while, but I just can’t take it any longer. I thought the whole point of the agency was to make sure that populations of game animals were kept at sustainable numbers. They have failed miserably regarding my favorite game animal. Let me explain. My family was known far and wide as expert snipe hunters. Oh the stories I heard

about the talents of Dad, Grandpa and my Uncle Ted in all matters pertaining to the capture of wily snipe. I was awed with tales of vast flocks. My mouth watered as Dad told about tasty meals prepared with snipe as the main course. Grandpa glowed with pride as he bragged of his conquests in the snipe woods. I recall the day before my first ever snipe hunt, Uncle Ted filling my head with tales of a crafty bird that only the

most skilled hunters could capture. He told me how the Native Americans, some of whose blood flowed through my veins, caught them without the use of a bag or sack of any type. A Native hunter would find a log in snipe habitat and then dig the soil out from under the log, making two gaps, one to see through and one just big enough for his arm to fit under. On the night of the hunt, the Native positioned himself parallel to the log. He called the snipe with expertise gleaned from a lifetime of hunting. The unsuspecting snipe walked ever closer until… WHAMMO! A tawny hand shot from under the log and grabbed the bird’s legs. While I was sure that no paleface this side of Davey Crockett could ever pull off the hunt without a bag, I was confident

Free Delivery ?

Too busy to wait in a drive thru Call 968.2456 & switch to C&D We will deliver to your work or home (learn why more locals are switching to C&D)

Downtown Russellville Call 479.968.2456 32

ABOUT...the River Valley | March 2014

with my trusty Buckthorn Farms spud sack in hand. Dad and Grandpa went over the calling technique with me throughout the day. They explained that the best way to draw in a snipe from our neck of the woods was the “bend over and whistle” call. If you followed that by screeching, “SNIPE… SNIPE” in a high-pitched voice, well, Mr. Snipe was all but plucked and buttered. It was a beautiful night in the woods, but after three hours of snipe calling, I was all tuckered out. It was also a tad scary walking out by myself, and I was puzzled to find my family back at the farmhouse. I thought they would still be in the woods, trying to push a snipe to me. Grandpa explained it all. He and the rest of my family had decided that the conditions were best for a solo hunt. They were confident the odds were better on my own. No matter, there was always tomorrow night, and the next night and so on. I never lost my enthusiasm for the hunt But apparently snipe numbers have declined quite a bit. Despite the untold number of birds my family captured over the years before I was born (I’ve always been curious as to why there were no photos), I’ve not caught a single snipe. After countless nights sitting on the back forty with a burlap bag, snipe calling my guts out, I have yet to lay eyes on one. I heard a rumor that the state has been trading our beloved snipe for snapping turtles and cutworms. Do they know what snapping turtles do to catfish populations? What about all the tomato plants lost to cutworms each summer? Maybe other hunters are the problem. I blame the snipe hunters that use dogs, they’re just killing too many snipe. Then you have hunters that catch hatchlings before they have a chance to mature into trophies. They’re killing off our breeding population. It’s time for our agency officials to do something! Because of these problems, and to maybe light a fire under the state agency, I’m forming my own association to champion the cause for all traditional snipe hunters. If you are interested please send membership fees to Baggin’ Snipe Unlimited. You can find our address by typing BSU into your computer. Thank you for your support! l

SAVE $100 ON KING AND QUEEN SETS

RECHARGING SLEEP • “TruTemp” Gel • • “Air Cool” Memory Foam • • Beautyrest “Pocketed Coils” •

Furniture & Appliances 201 North Arkansas Ave.

Historic Downtown Russellville

www.PetersFamilyLiving.com

479-968-2929

Phone: 479-880-7788 | Fax: 479-880-7777 | Toll Free: 866-933-7788 620 E. Main | PO Box 2044 | Russellville, AR 72801 jtoland@1stallied.com | www.advwealthmgmt.com AR Insurance Producer #341221 Securities offered through First Allied Securities, Inc. A registered Broker/Dealer Member FINRA/SIPC Advisory service offered through First Allied Advisory Services, a registered Investment Advisor

March 2014 | ABOUT...the River Valley

On a Personal Note Life Lessons from High School Athletics Guest Written by Tracey Johnston-Brown

“Champions aren’t made in the gyms. Champions are made from something they have deep inside thema desire, a dream, a vision.” ~ Muhammad Ali

A roaring crowd, a student section waving signs and players executing what they have worked for all year is what I remember most of my high school days. Athletics have always been a big part of my life, and I’m so thankful for the opportunities I’ve been blessed to be a part of. Those opportunities helped to shape and prepare me for the work force and life in general. The months I put in the gym lifting, the 6 a.m. runs, the physically demanding practices were all worth it to be in a packed gym playing a game I loved. I know some people would argue whether school funds should be spent to support high school athletics when that money could be shifted into academics. As an educator myself, I value academics very much, however, academics alone cannot prepare for all of life’s curve balls. Being part of a team fosters leadership, teamwork and determination as well as achievement of personal goals. These qualities are why many community leaders were athletes in their high school days. Athletics also provide a place for the community to unite and cheer on their children, creating pride in the school, which overflows into community pride. I remember, from back in my high school days, an elder of the community telling me I did a good job in a game the night before. My face beamed with satisfaction. Those small words affirmed everything I had worked for. It’s good to see the support continuing today just as the community supported our teams in my day. Our little community supports the teams with their presence at games, monetary support and providing food for the coaches and players. As a player, and now as a coach, I can tell you that when the community is involved it makes you feel appreciated and proud. I know it motivates me and my players to work that much harder for themselves, their school and their hometown. It seems like academics or athletics is always the question for debate. I say you need a healthy

ABOUT...the River Valley | March 2014

dose of both to have a well-rounded individual. I have been coaching for fifteen years, and I must say that most of my athletes perform well in the classroom. They have to maintain certain grade point levels to be eligible to play. Most athletes are very self-disciplined to achieve results on the field, this drives them in the classroom, too. Time management is the key to an athlete’s success in all realms of high school. I also preach to my girls that they are role models of the school, ambassadors actually, and good grades represent our team and school well. There is life after high school sports, and for former athletes who know the value of dedication and teamwork, it’s often a successful life. Many will go on to excel in whatever field they choose because they learned, through athletics, how to set goals and work to achieve them. They will have the dedication to see a job through just as they did their job on the court. Succeeding in life takes cooperation with others just as it was when they were working with teammates to get the big W. When I look back at high school many of my memories involve my days as an athlete. I can remember the bonding I had with my teammates, at a camp staying up late in the dorm, or when we went to state in basketball and competed for a championship. We had some silly times, some down times, but all of it created special bonding and memories I will never forget. As a coach I have had many memories with taking my girls to camps, practices when I scrimmaged with the girls so they could poke fun at me, and most of all winning a State Championship with a team that no one thought could do it. Girls that were so focused and believed in themselves so much that they could overcome any obstacle set before them. It was teamwork like I had never seen before. Most athletes have that passion inside of them to be better. If anyone doubted the value of athletics in high school, I hope my small glimpse helps you to see the bigger picture.

Look for more interesting features and tidbits in "On a Personal Note" each month in future issues of ABOUT...the River Valley. You'll find short stories, interesting pieces and other great reads from people you know, or would like to know from around the River Valley.

ABOUT...the River Valley | Engagements

Save the Date!

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

~ March 8 ~

~ May 3 ~

Macey Morgan and Justin Hayden

Stacy Baldwin and Jason Pollack

~ March 15 ~ Jennifer Moore and Jay Winters

~ March 22 ~

~ May 17 ~

Megan Brunetti and David Lensing, Jr. Abby Halley and Colt Wright

~ May 23 ~

Sarah Brixey and Joshua Sperry

Paige Griffin and Caleb Bubbus

~ April 5 ~ Amanda James and David Osborne Joanna Newburn and Ryan Newton

~ June 14 ~

~ June 28 ~

~ May 31 ~

Meghan Cantlon and Blake Dixon

Katie Goodwin and Ross Harvell

~ April 19 ~

~ June 7 ~

Natasha Young and Mason Henry

Lori Carter and Seth Brunetti Amanda Collins and Nathan George

Jaclyn Blake and Matt Kitchens Cendyl Carter and Jordan McGowan

Janey Jacimore and Jacob Gatling Allie Pipkin and Jacob Sparks Hannah Ulrich and Ryan Jones

~ April 12 ~

~ June 21 ~

~ May 25 ~

Megan Moore and Phil Brick (25th)

Allison Whiting and Cecil Whiting

Amanda Gordon and Brandon Weaver Kirsten Sordelet and Daniel Bell

~ July 5 ~

~ July 19 ~

Amy White and Adam Anderson

~ July 20 ~

Jillian Colten and Steven Walker

Laura Safdie and Kyle Taylor

~ April 26 ~

~ June 8 ~

Nicki Zimmerman and Jacob Unruh

Megan Freeman and Blake Harris

~ August 30 ~ Marisa Reasoner and Dr. Forrest Bale

To have your engagement or wedding published in a future issue of ABOUT Magazine, send your information, photo* and a check for $57.50 to: ABOUT Magazine, PO Box 10176, Russellville AR 72812, or visit visit www.aboutrvmag.com/forms.html. Word count is limited to 225 words. Deadline is the 15th of the month preceding publication. For additional information, call (479) 857-6791. *Digital files are accepted and will be published upon receipt of payment.

HOME GENERATORS Come See Me for all of your Dental Needs

Griffin Electric Heat & Air, Inc.

Dr. J. Dustin Bonds, D.D.S. (479)880-2311 • 1919 W. Main St., Rsvl.

Most Insurances Accepted

Durable, reliable and powerful. These generators are meant to get you through power outages, blizzards and everything in between.

Card

SALES AND SERVICE 2605 S. Knoxville • Russellville (479) 968-8555 • (877) 373-2855 Jay & Dennis Griffin • License #122314

March 2014 | ABOUT...the River Valley

R E G I O N A L

H E A LT H

S Y S T E M