ABOUT | November 2016 by ABOUT the River Valley Magazine

Natural Brew

Reflecting the Character of the Arkansas River Valley November 2016

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Russellville School District Presents:

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ABOUT the RIVER VALLEY ~ NOVEMBER 2016

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

NOVEMBER 2016 EDITION

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Pg8

Pg30

8 Naturally brewed in the Natural State

On 10 acres just outside of Subiaco, Liz and Mike Preston are making their dreams come true. They’ve bought an old homesteader’s land and have been hard at work building a quaint little brewery and organic farm.

14 Thoughtful and Thankful

16 The hands behind Brother Down Sound

If you walk down South Commerce Avenue in downtown Russellville, you’ll find a number of new shops that have popped up within the past year. One of those quaint little shops is Brother Down Sound.

22 Taste those Memories

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ABOUT the RIVER VALLEY ~ NOVEMBER 2016

30 Survival Flight: In the Cockpit

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A PAGE FROM

The Editor’s Notebook

A beast in the bloodline

My 17-month-old granddaughter weighs only 17 pounds. She’s tiny, in the bottom percentile of both length and weight for her age, though healthy as can be. She’s a bundle of energy and gab on a level I can’t find anywhere else on this side of the family tree. But I’m thinking one genetic trait from her mom’s side is literally fueling her high-octane output — the kid is a bottomless pit. I have never witnessed such a dainty creature consume such vast quantities of food, and I’m not prone to hyperbole. Any time the fridge is opened, oven door lowered, or microwave beeped she comes running. It’s uncanny. She can match me bite for bite and spice for spice. So you think a heaping plate of jalapeño laden hot Mexican fare will put the brakes on her not-so-pint-sized appetite? Think again. She won’t even slow down for a sip of soothing water. And she’s not done until the plate is empty. Maybe not even then if she can find another plate and someone willing to share, which she always does. Who could resist those golden locks, heavenly blue eyes and near-mythical cuteness? It reminds me — minus the golden locks, heavenly blues and near mythical cuteness — of me before middle age anchored my metabolism. Do you remember those big honking margarine bowls from the 70s and 80s? Those were my cereal bowls, and it was always a double during Saturday cartoons. There was a time, that seems not long ago, when the triple meat Whatta-cheese, large fries, tank of Dr. Pepper and a couple of Snickers for dessert was known as Sunday lunch. Mom and Dad brought me the burger and fries after church let out when I was on the Sunday morning schedule at Atkins IGA. I wolfed it all down with legendary speed, often before Mom finished telling me about that Sunday morning’s service. And I weighed less than a buck forty nearly until high school graduation. In the years since high school, there have been other noteworthy feats of ingestion. I recall inhaling entire large pizzas on a few occasions. And a visit to Taco Villa meant one and sometimes two meat and bean burritos with sour cream, four tacos, and a large chip and dip with about a gallon of hot sauce. Those were the days. Hypertension and just a bit of vanity have caged my beast. But I hear the growling, and I see it unleashed for the next generation in the appetite and iron stomach of our family’s latest little eating monster. Johnny Carrol Sain, Editor johnny@aboutrvmag.com

Celebrating a Decade of Character in the Arkansas River Valley A Publication of One14 Productions, Inc Vol. XI, Issue 10 – November 2016

DIANNE EDWARDS | founding editor JOHNNY CARROL SAIN | managing editor johnny@aboutrvmag.com LIZ CHRISMAN | photography editor lizchrismanphoto@gmail.com BENITA DREW | advertising benita@aboutrvmag.com CHRISTINE SAIN | advertising christine@aboutrvmag.com MEREDITH MARTIN-MOATS | freelance meredith@aboutrvmag.com SARAH CHENAULT | freelance sarah@aboutrvmag.com LYDIA ZIMMERMAN | columnist lydia@aboutrvmag.com CHRIS ZIMMERMAN | layout/design chris@aboutrvmag.com CLIFF THOMAS | illustrator maddsigntist@aboutrvmag.com

ABOUT… the River Valley is locally owned and published for distribution by direct mail and targeted delivery to those interested in the Arkansas River Valley. Material contained in this issue may not be copied or reproduced without written consent. Inquiries may be made by calling (479) 219-5031. Office: 220 East 4th Street Email: info@aboutrvmag.com Postmaster: Please send address changes to: One14 Productions 220 East 4th Street Russellville, AR 72801

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CALENDAR OF EVENTS: NOVEMBER 2016

November 4-5 — Mistletoe Market, a fundraising project of Boys & Girls Clubs of the Arkansas River Valley, at 600 E. 16th Street Russellville. For more information contact 968-7819. November 5 — Star Gazers Challenge at Lake Dardanelle State Park from 7-8 p.m. Lake Dardanelle provides a great setting for viewing the night sky. Join a park volunteer at the swim beach parking area to learn stories and uses of the night sky objects as we explore the sky. We will see how many objects we can identify. There will be stars, moon, and planets. For more information contact 967-5516. November 5 — Veterans Day Parade hosted by American Legion Bunch Walton Post 22. Parade begins at 10 a.m. followed by a program and free chili dinner at the old rock castle. Parade entries are now being accepted. For more information contact Dan Dunson 979-7999. November 9 — Russellville School District presents Lt. General Russel L. Honoré: Resilient Leadership. The Center for the Arts in Russellville at 6 p.m. Admission is free. For more information contact 498-6600.

ABOUT...the River Valley

November 11 — Abundant Life Gala at Mt. Pleasant Baptist Church in Plumerville from 7 p.m. - 9 p.m. This is a fundraising gala for the Abundant Life Pregnancy Resource Center.Featured speaker will be Carol Everette. To become a table sponsor, or for more information, contact 501-354-4141. November 12 — Ozark Highlands 5k in Clarksville. This 5k will raise money to fund scholarships for the contestants and winning queens of the Miss Ozark Highlands and Miss Ozark Highlands Outstanding Teen preliminary pageants. For more information contact Michelle Johnston 979-7592, Carol Martin 9795588 , or Courtney Bosold 979-8531. November 19 — U.S. Marine Corps Reserve Toys for Tots noon - 5 p.m. at the Train Depot in downtown Russellville. Food, fun and games. For more information go to www.toysfortots.org. November 25-27 — 19th Annual Mountain Rendezvous at Petit Jean State Park. Experience a primitive camp as well as some of the survival skills used by Arkansas pioneers. Watch a variety of demonstrations including muzzleloading rifles, tomahawk throwing, and more. Co-presented by the Early Arkansaw Reenactors Association. Admission is free. For more information contact (501) 727-5441.

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

December 2-3 — Clarksville Christmas Arts and Crafts Show at the Marvin Vinson multi-purpose building 1611 Oakland Street. Doors are open from 9 a.m.- 6 p.m. both days. Santa will be on site from noon - 4 p.m. both days. Admission is $1. For more information, go to Clarksville Christmas Arts and Crafts Show page on Facebook. December 3 — St John’s Lutheran Church of Russellville’s Nativity Tour from 2 - 4 p.m. For more information contact 968-1309.

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Story by MIKE QUAIN | Photos by LIZ CHRISMAN

ABOUT the RIVER VALLEY ~ NOVEMBER 2016

On 10 acres just outside of Subiaco, Liz and Mike Preston are making their dreams come true. They’ve

bought an old homesteader’s land and have been hard at work in the hills and hollows building a quaint little brewery and organic farm.

Liz runs the show — a strong woman with red hair and a tenacious drive, reminiscent of Rosie the Riveter. Mike is her loving husband and the marketing department. Together, they brew various varieties of beer 30 gallons at a time.

Liz was a marine microbial biologist, in her pre-brewer years, earning a bachelor's degree in biology from Humboldt State University in California. Soon after, she traveled to Santa Cruz where she became lab manager at the university. “I had all the opportunities I would have had in the Ph.D program, but without the cost,” she explained. She worked there for six years, managing students and their experiments, extracting genetic material from ocean samples, and planning research expeditions. When she met Mike in 2007, they traveled back to Humboldt County. She found work at an environmental lab and then at a power company. They were decommissioning an old nuclear reactor and needed someone who knew environmental regulations inside and out. “California is pretty stiff in their environmental regulations,” she explained. “I always knew in the back of my mind that I would end up on a farm,” said Liz, “It was a running gag with my boss.” When things didn’t go well in the lab, she’d joke, “One more day like this and I’m on the farm.”

NOVEMBER 2016 ~ ABOUT the RIVER VALLEY

Her words were prophetic. She did end up on a farm, but not before searching the country high and low for the perfect location. First, they tried upstate New York. It was beautiful but not a good fit. Mike worked at the Entergy power plant there while they searched for a plot of land to buy. They found some ideal locations but were not fond of the high property taxes. “We were going to have to pay minimum $1,000 a month for the rest of our lives,” Liz said. So they decided to look south, considering properties in Arkansas and Georgia. Arkansas seemed like the perfect location, and Mike was able to transfer to Arkansas Nuclear One. The couple enjoyed the slower pace of life, the beautiful hills, 10

fields, streams, and old farm buildings. They found their dream homestead for sale by an owner on Craigslist — ten acres of rolling hills, a small drive east of Subiaco. “The property was owned by the Rose Family, the only other owners of this property on record,” Liz said. The piece of land, on St. Louis Valley Road, was first

“When we were trying to think of a name for our business, we really wanted their name to be part of it,” Liz said. The couple ended up choosing a combination of the two family names, and Prestonrose Farm and Brewery was born. In addition to preserving the name, the Prestons are also preserving the old farmhouse, storage

Everybody has a part to play, small businesses in a small town have to support each other. purchased during the great depression. Records indicate that the Rose family traveled back and forth between Arkansas and California to harvest grapes so that they could make payments on the property.

ABOUT the RIVER VALLEY ~ NOVEMBER 2016

buildings, and barn. They live in the farmhouse and the storage buildings will be reinforced and finished inside as guest houses The barn is slated to become the brewery and beer garden.

The first thing the couple did when they bought the land was establish a certified organic farm. “We’ve got everything, from watermelon and cantaloupe to herbs and hot peppers,” said Liz. They grow their vegetables from organic heirloom seeds instead of your typical grocery store hybrids. These seeds are generations old cultivars, passed down for hundreds of years in some cases. The plants have incredible variety and wonderful taste. They also adapt to the local environment because the seeds can be replanted from year to year. Large farming operations use hybrids because they are often hardier and have greater yield than heirloom plants, but the benefits to using heirloom seeds on a small farm are numerous. They often taste better

than hybrids and have incredible variety in flavor, color, and form. They don’t all ripen at once, allowing the farmer to produce a crop over a longer period of time. This leads to fresher vegetables at the market. The Prestons are also growing their own hops, but with mixed results. “This year’s hops are pretty sorry,” Mike said. Liz explains that hops grow best near the 42nd parallel, which runs through New York, Wisconsin, Oregon, and Washington

and that Arkansas is almost too far south, right at the edge of their habitable zone. This gives the hops a distinctive taste, but harvests can be hit or miss. Last year was great. This year the plants didn’t bear much fruit. “That’s how things go,” Mike said. It’s only been about eight months since the couple started selling homemade beer at the farm, but they’ve seen incredible success in this short time. They estimate that they’ve already sold 1,800 gallons of brew. >>

NOVEMBER 2016 ~ ABOUT the RIVER VALLEY

you can cool the wort from boiling to 70 degrees, the better,” Liz explained. The speed at which it cools can directly affect the final flavor. Water from the garden hose flows through a series of metal radiators to cool the wort. As a result, summer beer cools slower than the winter beer does and her beers taste different by the season. Next, yeast is added to the cool wort. The yeast consumes the sugar, transforming it into CO2 and alcohol. This process can take weeks, and the length of time depends on the type of beer Liz is brewing. Ales ferment for a shorter amount of time than lagers. You can tell fermentation is happening as the bubbles of CO2 escape from the fermentation tanks. After

It’s Liz’s precision, smarts, and drive that make her such a successful brewer. She brews the old fashioned way — in a farm building and 30 gallons at a time. Brewing is a very scientific process, but the flavors can vary wildly based on small changes in temperature and process. Liz uses her scientific background to make delicious beers for every season. The brewing process starts with four ingredients: barley, water, hops, and yeast. “The first step is the malt, where the grains are germinated and enzymes are activated that help break starches down and make them easier for the yeast to eat,” Liz explained. Malting is the only step of the process that happens off the farm. “Most breweries use brewery supply groups that purchase malt in huge quantities from malt

houses” she said. There are no commercial Arkansas malt houses, so the Prestons take an “as local as possible” approach. Currently, Prestonrose malt comes from three houses in three states: North Carolina, Texas, and Colorado. Mashing is the next step. Much like making tea, the malted grains are steeped in water between 148 F and 156 F. The specific temperature of the water activates enzymes that help extract sugars from the grain. The sugary water, called wort, is separated from the grain, which is then boiled. The boiling neutralizes unwanted flavors, concentrates the mixture, and sanitizes it. Hops and flavors are also added during this step. This mixture is then cooled rapidly and put into a fermenting vessel. “The faster

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ABOUT the RIVER VALLEY ~ NOVEMBER 2016

fermenting, the beer is almost ready to drink. It’s allowed to sit for a few days while impurities fall to the bottom of the tank. Next, carbonation is added by injecting CO2 into the beer. “We decide how carbonated it’s going to be based on the beer style,” Liz said. Porters and stouts tend to have less carbonation than lagers and ales. Over the eight months the brewery has been open, Liz has brewed 60 batches of various flavors and types of beer. Each of these beers, from the browns to the pales, are sold right at the farm, which is open to the public twelve hours a week. The couple was overwhelmed by the community response. “I thought it was going to be a lot harder than it has been to gain the local support we have,” said Mike. The couple has even more planned for next year. They plan to turn the Rose family barn into a pub space and brewery. The current brewing building will be used for small batch experimentation. In addition, they’re rebuilding several of the old storage buildings and finishing them inside for use as guest houses. Though the Prestons are from out of town, they understand the importance of local cooperation and have become active in the community. They are members of the Paris Chamber of Commerce and help organize the farmer’s market there, adding an online marketplace. “Everybody has a part to play,” said Mike. The Prestons also work closely with local suppliers, builders, and other brewers. Mike explained that “small businesses in a small town have to support each other.” Perhaps this viewpoint is part of the reason Prestonrose Farm and Brewery has such a strong local following. l

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EVERY DAY LIFE

ABOUT...the River Valley

Thoughtful and thankful Story by SARAH CHENAULT | Illustration by CLIFF THOMAS

OH, NOVEMBER. THE ELEVENTH MONTH. The month of pumpkins and leaves and bounty, thankfulness and togetherness. This time of year, most of us are entranced with the smell of pumpkin spice everything and the vibrant fall foliage. It is also the beginning of the holiday shopping frenzy. Black Friday deals abound along with door busters and early bird sales. We tend to leave our family and friends at the thanksgiving dinner table and rush off to fight the crowds and join the frantic consumer melee. I’ve definitely been guilty of participating in the Black Friday madness but, last year, I wanted to start a new tradition. It's convenient to help when we are called upon by name and asked to assist in a specific manner. But I’ve always stressed to my son to be generous and helpful even when the opportunity doesn’t present itself in an obvious way. Last year, I wanted to purposely search out somewhere to volunteer, something that my son and I could do together to help others. I came across a homeless shelter operating a few towns away that needed volunteers to fill thanksgiving baskets for needy families. I struggle with age appropriate ways in which my son can be of service to others. As he gets older, he is definitely able to do more things but, sometimes, it's the scenarios in which he might be placed that keep me from involving him in some of my volunteer work. Filling boxes with food and Thanksgiving items for families seemed like the perfect outlet. I made some phone calls and arranged for us to volunteer on a Saturday. A couple weeks later, we were standing in a riding arena that had been converted into a donation center. There were pallets of every imaginable canned good and boxed dry food. I was very impressed with how well organized the whole endeavor appeared to be. I found a woman walking around delegating tasks so I assumed she must be in charge. I walked over to her and introduced myself and my son. She introduced herself as Julia. She looked through glasses perched on the end of her 14

ABOUT the RIVER VALLEY ~ NOVEMBER 2016

nose down at Raff. “How old is he?” She asked. He was 6 at the time. “Well, we usually don't allow anyone to volunteer under the age of 12. But I think I have the perfect job for him.” She smiled warmly down at Raff, took his hand and walked toward the entrance. She winked in my direction and motioned for me to follow. There was a small podium erected at the front of the arena. She found Raff a tall stool and plunked him down on it. He seemed very pleased with himself to have secured a seat that surely was reserved for an important person. She placed a notepad and pencil in front of him. Printed on the pad were rows of food items with empty boxes next the words. She instructed Raff to check off the requested items per the family member coming to pick up a box. Then she asked him to write the amount of people in their household at the top so the volunteers who would be packing the boxes would know how much food to allocate for each box. He seemed to grasp the concept, and Ms. Julia seemed very impressed. She found me a huge pallet of canned pumpkin and had it rolled in the vicinity of Raff's podium. I appreciated her understanding of my need to be able to keep an eye on him. The next few hours passed by smoothly. Raff seemed to enjoy his appointed position and was executing his job expectations perfectly. He greeted each person politely and engaged them in conversation. I was very impressed with how mature he was being. I had only signed us up to volunteer for four hours, unsure of exactly what he and I would be doing. Our scheduled volunteered time was winding down, and I started debating whether I should ask if we could stay longer. I was placing several cans of pumpkin into a box when I heard Raff call for me. I looked in his direction. He had a finger plugging each nostril and was staring at an older woman standing on the other side of the podium. She was wearing a light gray sweat suit, dingy white tennis shoes, and had very disheveled gray hair. From where I was standing it was very obvious that she had soiled her clothing.

I briskly walked over to the podium, intending to tell Raff to remove his fingers from his nostrils and be polite. But then the odor reached my own nose. I was tempted to sport a two finger plug myself, the closer I got. The woman reeked of alcohol and ammonia. It was obvious she was intoxicated, had a lot of cats, and, presumably, a neglected litter box. “She wants to know if we have any cat food we can put in her Thanksgiving box.” Raff said, in a nasal voice, nostrils still plugged. “Let me check.” I said with a small smile. I was still being accosted by the woman's stench. At that moment, Julia walked by the podium. “How's it going over here?” She asked, glancing at Raff's fingers in his nostrils. I was horribly embarrassed he was doing that, and hoped Julia wasn’t regretting her decision to let Raff volunteer. “This is Martha,” Raff said, still plugging his nose. “And she needs some cat food in her thanksgiving box. And some soap. And toilet paper. And probably some new pants.” “Raff!” I hissed. “Hi Martha,” Julia said sweetly. “Come this way with me and I'll get you all fixed up with everything you need.” She winked at Raff and walked away with Martha in tow. “I can't believe you said that!” I exclaimed, as soon as Julia and Martha were out of ear shot. “Mom!” Raff said defensively. “She pooped her pants! She told me!” Raff looked completely flabbergasted. I looked up and sighed. Maybe I was asking too much. I decided to try a different tactic. “Raff, I’m very proud of you. Thank you for coming with me today and helping out. You are really making a difference. But sometimes, when someone is dirty or maybe has had an accident in their clothes, we need to be polite, and not plug our nose, ok?” Raff looked at me blankly. “I was being polite! I tried to get her some new pants... And soap... And mouthwash.” I stifled a grin and just rolled my eyes. “Yes, and thank you for being thoughtful, son.” l

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ABOUT the RIVER VALLEY ~ NOVEMBER 2016

The hands behind Brother Down Sound Story by CLAUDIA YOUNG | Photos by LIZ CHRISMAN

If you walk down South Commerce Avenue in downtown Russellville, you’ll find a number of new shops that have popped up within the past year. One of those quaint little shops is Brother Down Sound. Garrett Brolund, 27-year-old luthier from Alabama, opened Brother Down Sound in February. He said only one person has understood the reference to the name of the shop. Garrett first heard the song Brother Down by Sam Roberts when he started learning to play guitar."I'm not even entirely sure why I picked it,” he said. “I remember hearing it when I first started playing guitar, and he was an artist I really looked up to. It just always came back to me.” Though Garrett likes to jam more than anything else, he listens to all types of music. He said he can find inspiration in anything. "There aren't many genres that I don't listen to,” he said. “I used to be pretty elitist, but what I've found over the years is that you can find merit in anything, and just because I don't like it, doesn't mean nobody else does. I try to give everything a chance. I feel like it makes me a better musician."

NOVEMBER 2016 ~ ABOUT the RIVER VALLEY

GARRETT FORMED HIS FIRST BAND, DIRT FILLED HOLE, WHEN HE WAS 13. "We were a band in the way that we all got together and played together," Garrett said, laughing. Growing up in Dothan, Alabama fueled Garrett’s interest in music. "I was in the right window of time in Dothan where the music scene was very strong and there was stuff going on all the time,” he said. “I was always playing in at least one band." He was a part of at least five or six bands at a time throughout his secondary education. Some of them went further than Dothan and even recorded and toured. "I think that's what you should do in high school,” he said. “Figure out what you like, play as much as you can. Once you get out into the real world, then you get struck with the problems of money and time. In high school, that's not really a big problem. You’re just playing for fun. I think kids need to take advantage of that time. Those are the years where you develop your love for it. Had I not had that experience, it would be a lot easier for me to get dejected by the way things are for musicians today." Garrett said his primary goal is to share music with people with hopes of bringing joy to someone. Garrett moved to Russellville a year and a half ago from Shreveport, LA. He said the music community attracted him. "Music brought me here," he said. “There aren't many places in the country that have as strong of a local community as here.” Currently, Brother Down Sound sells records and tapes, but Garrett said it’s moving out of that and more toward focusing 18

ABOUT the RIVER VALLEY ~ NOVEMBER 2016

on "reinvigorating the local music bug." He plans to work with the local community to put on events, book artists, and work with venues in town and surrounding areas. He said he wants to get the word out that people love live music in Russellville. "I call it artist relations,” he said. “There are people that are phenomenal that need to be heard. It's a neat pocket of the country. We want to not only enrich it here, but bring that feeling about music to the rest of the country." Garrett said he can play anything with frets, including guitar, bass, mandolin and banjo. He received his first guitar for Christmas when he was 11 and immediately started teaching himself how to play. "When I first started playing, one of the first things I did was take the guitar apart because I just wanted to

"Everything I do, I try to bring music into it in some way. I'm sure I'll do it for the rest of my life.” know how it worked,” he said. "I wanted to go all the way and build it. I'm not just a guitar player. I want to know everything I can about this instrument. It's a respect for the guitar." After attending college to study music for a bit, Garrett realized he didn’t need a degree in music if he wasn’t going to teach in a classroom setting. But when he heard about the Roberto-Venn School of Luthiery in Phoenix, Arizona, and saw a chance to learn how to build guitars, he took that opportunity. The process of building a guitar is time consuming because of the precision involved. Garrett said the average time can be anywhere from two weeks to two months, though some can take up to a year. "You're measuring thousandths of an inch,” Garrett said. “It's got to be dead on. It takes a lot of patience. I'm not the best at that; I like to hurry up and get done. But it's a really therapeutic process bringing it to life." According to Garret, no two guitars will be the same. ”No matter how many you carve, they're all going to be different,” he said. “You could have a shape you are going for but, with human error, there's always going to be slight differences. That's what makes custom-built guitars so cool. You really get a one of a kind." One of the main drawbacks for luthiers is the competition with household name brands like Fender. Because of their factories and bulk supplies, they’re able to sell their products for less than $400. Most custom guitars sell for over $1,000. "I might want a custom guitar, but I might not have two grand to drop on it,” Garrett explained. “So I'm wanting to find ways for someone to get a custom guitar for under $1,000.” Soon, he hopes to offer repairs and customization. He describes his custom work as “hot rodding.” "I like to put things on guitars that aren't supposed to be on guitars or that you can't couldn't just buy off the shelf,” he said. Garrett has a design and list of supplies for a guitar that would cost $600 to create. He has tried to build guitars since he’s gotten his certification, but hasn’t been able to fund his passion. "It's pretty expensive to get into, and on a musician's salary it's kind of tough,” he said. This is one reason he recently took a job at Arkansas Nuclear One. He works at ANO six days a week, sometimes 12 hours at a time, setting money aside to invest in his shop. Although Garrett can’t build guitars right now, he tries to keep music the number one goal in his life. >> NOVEMBER 2016 ~ ABOUT the RIVER VALLEY

"They always talk about the starving artist and how it's hard to make money as a musician, but for me it's all about waking up and doing something that I want to do and that I enjoy, which is one reason I went to school for building,” he said. “If I'm not able to be a famous musician, I can at least have my day job having to do with music. I get to mess with guitars all day." Garrett said that wherever he lives, the first thing he does is find a band to join. When he moved to Russellville, he was already a part of Magnolia Brown, and shortly after he joined Jamie Lou and the Hullaballoo. His fiancé, Jamie Connolly, is the lead singer and helps him run Brother Down Sound. Garrett said Magnolia Brown and Jamie Lou and the Hullabaloo are the favorite bands he’s been a part of. "I'm the proudest of the music we're making,” he said. “I feel like what these bands are able to do is far beyond what I could do two or three years ago. They're very musically driven bands and we all get along." While the members in Jamie Lou and the Hullaballoo practice and perform songs the same way, Garrett said that Magnolia Brown improvises. "We like the 20 minute songs that we just make up,” he said, laughing. “I can have fun playing any type of music, but there's just something about jamming that feels the most real and authentic because you're going purely on the strength on your ability to just play. You don't have six months to sit down and plan it out.” Part of the lack of practice is due to members being scattered across the region, but it’s also because they don’t need to. “We kind of have this language on stage where we might be playing a funky groove and then a little cue might happen from someone, and we will all together go into something different,” he said. “It's weird because after the show, I don't know what we did. It's just this connection that we have. To me, that's the most rewarding to play, and that's what I really like to play." "Everything I do, I try to bring music into it in some way,” Garrett said. “I'm sure I'll do it for the rest of my life.” l

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Congratulations Sue Stallings November’s Winner of a $100 Gift Card to Rose Drug! SPECIAL THANKS TO Gifts on Parkway • Feltner’s Athletes Corner • Peters Family Living • Millyn’s Kitchen Essentials • Fat Daddy’s BBQ • Taylor’s Nursery • Catfish N • Rose Drug • Leflers Subscribe online at www.aboutrvmag.com or send a $20 check to: 220 East 4th Street, Russellville AR 72801 NOVEMBER 2016 ~ ABOUT the RIVER VALLEY

VALLEY VITTLES

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Taste those Memories Photos by LIZ CHRISMAN | Story by JOHNNY CARROL SAIN MARY’S KITCHEN | 427 East 4th Street, Russellville

Granny’s kitchen… Let those warm words roll off of your tongue and savor the buttery memories. The sounds and smells and emotions embraced in those four syllables are the essence of our holiday season here in the most bountiful land on Earth. Just the scent of sage triggers recollections of full plates, full bellies and laughing cousins. Finding this quintessence outside of Granny’s home is difficult. It’s often packaging for so many chains out there trying to sell you real “home cooking,” but they’re selling an idea without authenticity. Real home cooking comes from a place deeper than marketing campaigns. It comes from the heart. Mary’s Kitchen in Russellville has that authenticity by the bowl full. 22

Many recipes crafted and cooked to perfection at Mary’s Kitchen come from a cookbook that owner Mary Gasaway won at age 10. These are recipes she used to feed her rural Yell County family. Others come from the kitchen of her own grandmother. This isn’t commercial “home cooking.” This is the good stuff, made from scratch and with fresh ingredients (local when available), just like you had from your granny’s kitchen. We had the chicken and dressing, creamy corn salad, sweet potato, bacon-kissed fresh green beans, from-scratch crescent roll, and a dreamy afternoon of memories on the side. If for some unfortunate reason you can’t be in your favorite place for the holiday season, Mary’s Kitchen is as fine a substitute as you’ll find in the River Valley. l

ABOUT the RIVER VALLEY ~ NOVEMBER 2016

NOVEMBER 2016 ~ ABOUT the RIVER VALLEY

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CARAMEL STUFFED APPLE CIDER COOKIES 1 c softened butter 3/4 c granulated sugar 1/4 c brown sugar 1/2 tsp salt 1 7.4 oz. box Alpine Spiced Apple Cider Instant Original Drink Mix 2 eggs 1 tsp vanilla extract 1 tsp baking soda 1/2 tsp baking powder 1 tsp ground cinnamon 3 c all-purpose flour 1 (14 oz.) bag Kraft Caramels

Sugar and Spice and Everything Nice Story by LYDIA ZIMMERMAN, Food Editor

t First Baptist Church Dover, we host a gathering to give the kids a place to wind down after every home football game. We call it the 5th quarter, and we serve burgers, hot dogs, chips, and lots of cookies. Lily loves cookies. Lily is an adorable five-year-old girl that always comes to the kitchen and leaves with a cookie in each hand. She makes several trips to get her cookies so I began calling her “cookie monster.” She just smiles and giggles in response. After a long day, this little girl’s smile and giggle always puts a smile on my face and lifts my spirits. And it reminds me of that nursery rhyme: Sugar and spice and everything nice, that’s what little girls are made of. So here are some scrumptious cookie recipes I’ve found, that have everything nice, just in time for the holidays. As always, enjoy! 24

ABOUT the RIVER VALLEY ~ NOVEMBER 2016

In a medium bowl whisk together flour, baking soda, baking powder, salt, and cinnamon. Using an electric mixer on medium speed, beat butter, sugar, brown sugar, and all ten packs of apple cider mix until fluffy. About three minutes. Beat eggs, one at a time, and add with the vanilla to the butter mixture. Reduce mixer speed to low and add flour mixture in three portions, mixing each just until incorporated. To make forming your cookie a bit easier, refrigerate for about an hour. This step is not required, but recommended. When you are ready to bake, unwrap your caramels Preheat your oven to 350 degrees F. Line your cookie sheets with parchment paper (not waxed paper!). Begin by rolling about 1 1/2 T of dough into a ball. I found that a little more dough is better than less as the caramel will seep out the sides during baking. Then, flatten the ball of dough slightly in the palm of your hand. Press the caramel into the center of your dough and seal the dough around it, covering it completely. Place two inches apart on parchment-covered cookie sheets. Bake 12-14 minutes, or until very lightly browned around the edges. (As I learned, these are easy to overbake, and the caramel will burn on the bottom. As soon as you notice the cookies are starting to lightly brown, remove them from the oven. Once the cookies are done, slide the parchment off the baking sheet right onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist them off the parchment and allow to finish cooling upside down. Recipe courtesy of inspiredbycharm.com

GINGERBREAD BISCOTTI Cookie 2 c plus 2 T all-purpose flour, plus extra for flouring hands 2 tsp baking powder 2 tsp ground cinnamon 2 tsp ground ginger 1/8 tsp ground cloves A few grinds of black pepper 1/2 tsp coarse sea salt 1/2 c dark brown sugar 1/2 c granulated sugar 7 T unsalted butter, melted and cooled 2 large eggs 2 tsp vanilla extract 1 1/3 c toasted, chopped nuts or white or dark chocolate chunks (optional, I kept mine plain) 1 large egg white Cinnamon-sugar (optional) 1/3 c granulated sugar 1 T ground cinnamon Heat oven to 350°F (175°C). Line one large or two small baking sheets (if yours are small you’ll probably prefer using two, as the logs will spread a lot) with parchment paper or a silicon baking mat. In a large bowl, stir together dry ingredients — flour, baking powder, spices, pepper and salt. In a medium bowl, whisk together sugars, butter, 2 large eggs and vanilla. Add

wet ingredients along with any optional additions (nuts or chocolate) to dry mixture and stir to combine. It’s going to seem a bit soft and sticky; it’s a-okay. Divide dough in half. Using floured hands, transfer first half to the prepared baking sheet(s) and form it into a slightly flatted log about 11 inches (28 cm) by 2 1/2 (6 1/2 cm) inches, going down one side of a baking sheet intended for two logs, or the center of a baking sheet intended for one log. Repeat with second half of dough. Whisk egg white in a small bowl until a little foamy and loose. Brush over top and sides of each log. Bake logs until golden brown all over, about 25 minutes. Transfer tray to cooling

rack; let cool about 25 minutes, until lukewarm. Gently transfer each log to a cutting board. Using a sharp serrated knife and gently sawing motion, cut logs on the diagonal into 1/2-inch wide slices. If using cinnamon-sugar, stir the two together and dip both cut sides in the mixture. Arrange slices, a cut side down, on baking sheet(s). Bake for another 10 to 12 minutes, until golden underneath. Turn each biscotti over and bake for a final 6 to 8 minutes, until lightly bronzed all over. Let cool on rack. Do ahead: Baked biscotti should keep in airtight containers at room temperature for weeks. Recipe courtesy of smittenkitchen.com >>

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NOVEMBER 2016 ~ ABOUT the RIVER VALLEY

CINNAMON ROLL SUGAR COOKIES 2 C sugar 1 C butter, softened 3 eggs 1 tsp vanilla 1 C sour cream 6 C flour 2 tsp baking soda 2 tsp baking powder 1/4 tsp salt 12 T (slice 2 Tablespoons 6 times totaling 12 tablespoons) 1 1/2 C packed light brown sugar, divided into 1/4 C 1 1/2 T ground cinnamon, divided Frosting 8 oz softened cream cheese 1/2 C powdered sugar 2-4 T milk, to thin icing In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 T softened butter, 1/4 C packed brown sugar and 1/4 tsp cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!! Makes at least 6 dozen Recipe courtesy of picky-palate.com RED VELVET CHEESECAKE COOKIES For the cookies: 1 box red velvet cake mix (I used Duncan Hines) 2 T all-purpose flour 2 large eggs 1/2 c canola oil 1 tsp vanilla extract For the cheesecake filling: 4 oz cream cheese, at room temperature 2 c powdered sugar 1 tsp vanilla extract For the white chocolate drizzle: 1 1/2 c white chocolate chips, melted

To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies

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ABOUT the RIVER VALLEY ~ NOVEMBER 2016

are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely. Melt the white chocolate chips in a microwave safe bowl or over a doubleboiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy! Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesnâ&#x20AC;&#x2122;t leak. Enjoy! Recipe courtesy of twopeasandtheirpod.com PEPPERMINT SUGAR COOKIES 2 c all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 10 T butter, softened 1 c sugar 1 egg 1 egg yolk 3/4 tsp peppermint extract Red gel paste food coloring Red decorating sugar (optional) In a medium mixing bowl, stir together flour, baking powder and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat for 2 minutes on medium speed or until mixture is light and fluffy, scraping sides of bowl occasionally. Add egg and egg yolk; beat for 2 minutes on medium speed. Beat in peppermint extract. Gradually add flour mixture beating on low

speed just until combined. Divide dough in half. Knead about 1/2 tsp gel paste food coloring into one of the dough portions (add more, if desired, for a deeper red color). Leave the remaining dough portion plain. If necessary, wrap and chill dough for at least 1 hour or until easy to handle. Form dough into desired shape. For peppermint swirl cookies: Divide each red and plain dough portion in half for a total of four dough portions. Roll a red dough portion into an 8x6-inch rectangle on parchment or waxed paper. Pat or roll a plain dough portion into an 8x6-inch rectangle on paper. Use the paper and your hand to carefully invert the red dough rectangle on top of the plain dough rectangle; remove top layer of paper. Starting from a long side, roll up dough using bottom layer of paper to help lift and guide the roll. Pinch dough edges to seal; wrap in plastic wrap. Repeat with remaining red and plain

doughs. Chill dough rolls for 1 to 2 hours or until dough is firm enough to slice. Unwrap dough rolls; reshape, if necessary. If desired, roll each of the dough rolls in red edible glitter or red coarse decorating sugar. Using a sharp, thin-bladed knife, slice rolls crosswise into 1/4-inch-thick rounds. Rotate roll while cutting to prevent flattening. For candy cane cookies: For each cookie, on a lightly floured surface, shape a 1/2-inch ball of plain cookie dough into a 5-inch rope. Repeat with a 1/2-inch ball (1 measuring teaspoon) of red cookie dough. Place the ropes side by side and twist together. Form into a cane shape. Place cookies 2 inches apart on ungreased cookie sheets. Bake in a 350 degrees F oven until edges are set (9 to 10 minutes for swirl cookies; 6 to 8 minutes for candy cane cookies). Cool on cookie sheets on wire rack for 1 minute. Transfer cookies to wire racks; cool. Recipe courtesy of midwestliving.com >>

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HOLIDAY CRANBERRY-ORANGE SLICES 1 c unsalted butter, softened 1/2 c sugar 1/2 tsp salt 1 egg yolk 1 tsp vanilla 2 1/4 c all-purpose flour 1/2 c dried cranberries, finely chopped 1/2 c finely chopped pecans 2 tsp finely shredded orange peel In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of the bowl occasionally. Beat in egg yolk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in cranberries, pecans and orange peel. Divide dough in half. Shape each half into a 9-inch-long roll. Wrap in plastic wrap or waxed paper. Chill for 3 hours or until firm enough to slice. Preheat oven 350 degrees F. Cut rolls into 1/4-inch slices with a serrated knife. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 4-1/2 dozen cookies. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Recipe courtesy of midwestliving.com

MELT-IN-YOUR-MOUTH EGG NOG COOKIES 2 1/4 c all-purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 tsp ground nutmeg, plus more for topping 1/2 tsp ground cinnamon 3/4 c unsalted butter, at room temperature 1/2 c granulated sugar 1/2 c packed light-brown sugar 2 large egg yolks 1 tsp vanilla extract 1/2 tsp rum extract 1/2 c eggnog Frosting 1/2 c butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter) 3 - 5 T eggnog 1/2 tsp rum extract 3 c powdered sugar Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until

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ABOUT the RIVER VALLEY ~ NOVEMBER 2016

combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg. For the Eggnog Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency. Recipe courtesy of classycooking.com DOUBLE DARK CHOCOLATE MERLOT COOKIES 1-1/2 c All Purpose Flour 3/4 c Special Dark Cocoa Powder 1 tsp Kosher Salt 1 tsp Baking Soda 1 stick Unsalted Butter, softened 3/4 c Granulated Sugar 3/4 c Dark Brown Sugar, packed 1 whole Large Egg 3/4 tsp Real Vanilla Extract 1/2 c Merlot 10 oz {one bag} Ghirardelli 60% Cacao Bittersweet Chocolate Chips In a medium bowl combine, the flour, cocoa, salt and baking soda. Stir and set aside. In a large bowl; cream together the sugars and butter until light and fluffy. Add the

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egg, vanilla and Merlot. Once combined, gradually add in the dry ingredients and mix well after each addition. Fold in chocolate chips and spoon out a rounded tablespoon onto a prepared baking pan, leaving two inches or so in between. Bake in a preheated 375 degree oven for 8-10 minutes. Let cool slightly before transferring to a wire cooling rack. Recipe courtesy of simplyscratch.com DARK CHOCOLATE PEPPERMINT TRUFFLES 14 oz. semi-sweet chocolate, coarsely chopped1 3/4 c heavy cream, heavy whipping cream, or double cream (not milk or half-and-half) 1/2 tsp pure vanilla extract 1 and 1/2 tsp peppermint extract 2 T unsalted butter, softened to room temperature 3/4 c natural unsweetened or Dutchprocess cocoa powder Place semi-sweet chocolate in a large heatproof bowl. Microwave in four fifteen

second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted. Set aside. Why are you doing this? I like to briefly warm the chocolate before it is mixed with the cream to help initiate the melting and mixing process. Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then whisk in the vanilla and peppermint extracts. Pour over the chocolate. Gently begin stirring with a wooden spoon in one directions. Do not forcefully stir, always be gentle! Once the chocolate and cream are smooth, stir in the butter until combined and melted. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 30 minutes. After 30 minutes, place in the refrigerator until it reaches “scoopable” consistency, about 5 hours. Line a lage baking sheet with parchment paper or a silicone baking mat. Set aside. Remove mixture from the refrigerator. Measure 1 teaspoon, roll mixture in your

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hands into a ball as best as you can, then place on the baking sheet. The mixture might be a little sticky. Coat your palms with a little cocoa powder, which I find helps you handle the mixture. Repeat rolling the rest of the mixture. (A rolling tip: If you can’t roll into perfect balls, do the best you can and place on the baking sheet. The air will help “dry out” the truffles. After 15 minutes, you’ll be able to roll them into neater balls.) Roll each ball into cocoa powder to coat. Serve immediately or cover at room temperature for up to 1 week to serve at a later time. You can refrigerate the truffles, but I prefer serving and eating them at room temperature. So, allow to come to room temperature before serving if you prefer. Make ahead tip: Layer truffles in a tupperware between parchment paper and store at room temperature or in the refrigerator for up to 1 week. Freeze for up to 2 months, then thaw overnight in the refrigerator. Recipe courtesy of salllysbakingaddiction. com l

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ABOUT the RIVER VALLEY ~ NOVEMBER 2016

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NOVEMBER 2016 ~ ABOUT the RIVER VALLEY

THEY TELL ME NOTHING COMPARES to watching the sunrise from a 407 Bell model helicopter, or starting your day in Russellville, Arkansas and ending it in Dallas, Texas. Commercial, military, or private — the market always has room for them, and they found their place in the arms of emergency services. Emergency service pilots Eric, Bobby, and Mike are three of four pilots that make up the flight crew at St. Mary’s Medical Center here in Russellville. They man the Survival Flight helicopter, working in conjunction with St. Mary’s to provide the best possible care to the River Valley. From all walks of life and all levels of experience, Eric, Bobby and Mike are working to help someone else live.

BOBBY BELL

Bobby started flying when he was 16 years old. He had to legally fly with an instructor until he was 18 years old. “I started flying fixed wing as a student pilot. When I turned 18 was when I started flying helicopters.” At age 27, Bobby is one of the youngest pilots on the St. Mary’s flight crew and is passionate about his career. But the passion is expressed in twinkling eyes and 32

the jokes he makes on the older pilots, usually about their age. The respect he has for his fellow pilots, though, should not be overlooked. Nor should the type of experience he brings to the team. A southern Louisiana native, Bobby began on sea planes out of New Orleans. After deciding on trade school over college, Bobby put his money down on pilot school. Soon after graduation, he found himself in Phoenix, Arizona, where he earned his flight instructor license. From there, it was Louisville, Kentucky, working as a pipeline pilot flying aerial pipeline surveys for contractors. Then it was Juneau, Alaska, flying tours. After oil work in the Gulf of Mexico, forest fires in Oregon, and a stint in Afghanistan flying as a contract pilot, Bobby found himself back in the South flying for an oil company. But as the oil industry shook under weight of global market changes, he was let go. He took this opportunity to explore an interest in emergency services and applied for this job. He’s been flying for Survival Flight since June. While the resume may seem extensive, it’s a peculiarity of being a pilot and almost crucial to the profession. Pilots, unlike medics and nurses, are not bound

ABOUT the RIVER VALLEY ~ NOVEMBER 2016

by state laws and licensing. “I can fly anywhere that’s considered United States,” Bobby said. The regulations emergency services pilots are bound by, though, aren’t from a source one would expect. “A lot of regulations come from hospital wants, company wants,” Bobby said. But overriding regulations and restrictions all originate from the federal government. The Federal Aviation Administration has outlined its guidelines for operating helicopter air ambulances in a 60-page document that covers everything from flight procedures to weight distribution. It’s designed, of course, to keep HAA crashes to a minimum as well as enhance patient care nationwide. Such industry standards for pilots include annual testing of basic skills, flight response and equipment management, a list of pre-approved prescriptions and a time restriction on alcohol consumption before flying. While some may see the rules outlined in the HAA AC-135 as excessive, they serve as a type of Bible for pilots nationwide. Industry standards aren’t the only thing emergency services pilots come to respect; instinct and a sense of separation from

patient care are arguably a necessity to even function in the business. “I try not to find out what’s wrong with a patient until after we’ve landed,” Bobby said. “I don’t want to risk my life, as well as my crew’s life, because of this one individual. So while it may sound messed up, I don’t want to fly into weather I know is illegal and unsafe because of my own sense of urgency.” The dissociation is critical to the survival of the patient, and the crew. “The reason I disassociate altogether is so I can focus on the flying and maintaining a safe flight environment to keep us all alive.”

MIKE RIDGEWAY

Lead pilot Mike Ridgeway, 39, got into planes just to jump out of them. After nine years as an Army paratrooper, he took his GI Bill money and went to trade school for a pilot’s license. “If you can’t beat them, join them,” Mike said. Mike is wide awake at 7 a.m. reviewing the day’s flight logs. Boots zipped, arms tucked into company issue jump suit, he pats his breast pocket to make sure the flip phone that will let him know when the crew has to go to work is in there. A mechanic, a medic and a nurse trickle in as he makes his way around the corner, up the ramp, through a door into the next part of the hospital and up the elevator to the helicopter. “You can go anywhere you need to go,” Mike said, referring to the capabilities of the helicopter. And it’s exactly why the Bell 407 is the cream of the crop when it comes to outfitting emergency services with prime equipment. This particular bird is nimble and agile. It tops out at 160 miles per hour and can hit a 20,000 foot ceiling. “Flying EMS is harder in a 206 than in a 407,” Mike said, and it’s because of several different reasons. The Bell 407 has the capability to carry a fourth passenger, something the Survival Flight company prides itself on. Should a family member, usually the parent of a child, want to accompany the patient to the hospital, they can. The helicopter can support the extra weight -- up to 5,250 pounds. That figure includes the weight of the fuel, equipment, patient, flight nurse, flight medic, second passenger and pilot. The stretcher that slides up and out of the body of the helicopter can hold up to 450

pounds and accommodate a patient up to six and a half feet tall. Fuel capabilities are also improved when comparing the 206 and 407. Russellville to Dallas or Memphis trips can be made on one tank of gas. Should the team need to go further, refueling is a possibility, but less of a probability with the 407. This particular model, Mike said, was chosen for its speed, performance and lift capabilities. And Mike’s flying doesn’t even begin to push its limits. You strap in, put on your headset, and “keep the mic as close to your mouth as you can,” because the 37 foot rotor blades will drown out any other sound. As the

blades pick up speed, the craft wobbles, and Mike keeps flipping switches above his head and to the left of his torso. Flight control responds with the green light, and the wobble becomes a hum as the helicopter leaves solid ground and banks left over the top of the hospital. Mike’s skill and precision are apparent in the banks and hovering as he deftly maneuvers the craft. Semi-trucks and train cars look like Hot Wheels from 10,000 feet. The view of Nuclear One and Lake Dardanelle is breathtaking as the chopper blades slice through humid early autumn air. >>

NOVEMBER 2016 ~ ABOUT the RIVER VALLEY

A tangerine sun, glowing in contrast against a still purple sky, reflects off the clouds and paints the horizon pink. By the time Mike lands, ending the 10-minute joy ride, you can tell he’s feeling the buzz, almost like he took energy from the rotor blades as they powered down. The flight crew cheers at the end of the tarmac as all souls touch ground and Mike can’t hide the smile on his face.

ERIC HICKS

Eric Hicks, 53, a part-time pilot for Survival Flight, spent a portion of his 30-

year Army career flying helicopters. “It was kind of a step up in terms of progression goes,” he said. Upon leaving the military, he was a C4 with a long history of flight experience. That experience led him into civilian work, much like Bobby Bell. Private contract work didn’t hold his attention for long, though, and EMS had an undeniable allure. What has been most rewarding, Eric said, is working with patients. “I enjoy getting to interact with people,” he said. “And it’s good you can help someone in their time of need in the fastest, and most expeditious way possible.”

The balance between professional relationships and focus, though, is as delicate as flying the helicopter — the end goal is always that everyone makes it safely to their destination. For an untrained civilian, it’s almost unsettling to think that the wellbeing of the patient isn’t the most immediate concern of the pilot. “We operate under a set of rules,” Eric began. “And our set of rules aren’t dictated by the patient. It doesn’t influence our operation. Ours is cut and dry. I do my portion of saving the patient’s life and that’s getting them there as safe as I can.”

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The pilots have a mutual understanding with the rest of the flight crew, as well as each other, about their role. The disassociation is universal, at least among this particular flight crew. Bobby agrees with Eric. “I see feet,” Bobby said. “They (the flight crew) see everything in the back.”

THE BIGGER PICTURE

Not enough can be said for all of those who work to save lives. It’s beyond honorable. The attention that the Survival Flight helicopter has garnered has shed light on a facet of that service, but has also worked to give the city of Russellville a presence within the medical field. “It’s going to help make our community care better,” said St. Mary’s CEO Jim Davidson. The helicopter will enhance more than just patient care. “It really is a boon for the community, not just in terms of patient care, in that something that we wouldn’t have anticipated,” Jim said. “It’s helping municipal government with the sale of

fuel. And the PR we get out of it, there seems to be a real infatuation with the public when they see the helicopter and it goes to many public events.” Jim, though, does nothing but commend the crew members. “They’re incredibly professional. They’re very well trained at what they do and they’re all very personable, right up to the owner of the company.” That staff, Jim says, isn’t just for company use or community recognition. “The thing that I like is that, though, the helicopter is housed here. It really is a resource for the River Valley. If rural hospitals are within a 50 to 60 mile radius, and feel like this helicopter can help improve patient care in their communities, than that’s what we want it to do. It’s not ours to hoard. It’s ours to share.” The helicopter serves as yet another tool for River Valley emergency medical services to better serve its community. “It’s a sincere effort to serve the River Valley in a much better way than it’s been served before.” l

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St. John’s Lutheran Church will be hosting a Nativity Tour

For many around the River Valley, an important part of the Christmas season is setting out a family Nativity set. These sets can be dear to their owners’ hearts because of where they came from, whom they have been shared with, or the memories they evoke. Most importantly, however, Nativity sets can serve as special reminders of the very reason Christmas is celebrated. In order to provide an opportunity for the community to appreciate a variety of different Nativity sets, St. John’s Lutheran Church will be hosting a Nativity Tour on Saturday, December 3rd from 2-4pm. This is the second event of its kind. In 2014, St. John’s Lutheran Church hosted its first Nativity Tour featuring 42 different Nativity sets displayed for visitors to view and enjoy. Each display also included a brief history of where the set was made and its age. The origins of the sets ranged from Africa to Germany while the types of sets ranged from hand carved to hand sewn. Some sets had been passed down for generations and others were new additions

ABOUT the RIVER VALLEY ~ NOVEMBER 2016

to households. One 65-year-old set was shared by Irma and Arno Droske, who remembered receiving the set to celebrate Christmas in the first home they purchased together. Another set, shared by Mike and Julie Avey, was store bought but housed in a stable that the couple had made together. All sets had a unique story of their own. Over 125 visitors came to see the variety of Nativity sets, enjoy fellowship, and be reminded of the Savior’s humble birth. At this year’s Nativity Tour, the members of St. John’s Lutheran hope to include even more Nativity sets. The event will be come-and-go style and will take place in the church’s fellowship hall. Light refreshments will be served. The

entire community is invited come out and enjoy these treasured Nativity sets from around the world and across the years. For more information, contact St. John’s Lutheran Church at 968-1309.

CASA OF THE 5TH JUDICIAL TRAINING IN NOVEMBER 2016

CASA of the 5th Judicial District is holding interviews for Court Appointed Special Advocates in Pope, Johnson and Franklin Counties with training to start mid-November. The mission of CASA is to provide abused and neglected children who are in foster care a voice in the court process in order for these children to find a safe, permanent home as quickly as possible. Our mission is accomplished

through community volunteers who are trained to advocate for the best interests of each child. Volunteers must be 21 and up, pass a background check and be able to train for 30 hours plus 6 hours court observation. If you are interested in CASA and what we do, please call to schedule an interview at 479-880-1195, email casa5cw@ suddenlinkmail.com or find us on Facebook at CASA5th or www.arcasa5.org . CASA is a United Way partner agency.

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ARKANSAS TECH ENTERS INTO MOU TO ASSIST LATINO STUDENTS

Dr. Robin E. Bowen, president of Arkansas Tech University, signed a memorandum of understanding (MOU) with the League of United Latin American Citizens (LULAC) on Wednesday, Oct. 12, that seeks to create more educational opportunities for Hispanic Americans. The terms of the MOU state that Arkansas Tech will match funding in the form of a tuition waiver (50 percent Arkansas Tech and 50 percent LULAC) to award up to five academic scholarships per year, not to exceed tuition and fees at the university, to eligible Latino students or students involved in Latino community affairs and service. The scholarships will be offered beginning with the 2017-18 academic year. “This agreement provides a meaningful scholarship opportunity for Latino and Latina students, and it is a vehicle for the Arkansas Tech University community to demonstrate one of our multiple initiatives to increase diversity on our campus,” said Bowen. “We are very grateful to LULAC for their participa-

SUPPLEMENTAL NUTRITION ASSISTANCE PROGRAM (SNAP) fns.usda.gov/snap FARMERS MARKET COALITION: farmersmarketcoalition.org tion in this important program.” Requirements of undergraduate applicants for the scholarships created by the MOU include that they be graduates of an Arkansas high school, have an ACT composite score of 19 or above, have completed high school with a grade point average of 3.25 or above and enroll as a full-time Arkansas Tech student. The scholarship program will also be open to graduate students at Arkansas Tech. If they have already completed their undergraduate degree, applicants at the graduate level must have earned their bachelor degree from an accredited university with a minimum grade point average of 3.25. Eligible current Arkansas Tech undergraduate students may apply for the LULAC graduate scholarship if they have a

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grade point average of 3.00 or higher in their current coursework and meet GRE/ MAT score requirements. All successful applicants will be required to complete 35 hours of community service in return for their scholarship awards. Present to sign the MOU on behalf of LULAC of Arkansas were Dr. Terry Trevino-Richard and Dr. Andre Guerrero. “LULAC is delighted to celebrate this MOU with Arkansas Tech University and reflect an outreach program that targets the growing number of Latino students that both reside in the Pope and Yell County areas as well as students from a broader geographic horizon who are drawn to this dynamic campus,” said Trevino-Richard, member of the LULAC Board of Directors for Arkansas. >>

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“This MOU is an example of a larger vision by the administrators of ATU to develop a student body which combines both excellence in academic performance with the added motive of increasing the ethnic diversity on campus.” Those interested in the undergraduate LULAC scholarships may contact the Arkansas Tech Office of Admissions at (479)

968-0343, while those interested in the graduate LULAC scholarships may contact the Arkansas Tech Graduate College at (479) 968-0398. Applications for the scholarships must be received by March 31 of each year. “One of the things I notice about Tech is when I talk to students that are either enrolled or graduated, they really like go-

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ABOUT the RIVER VALLEY ~ NOVEMBER 2016

ing here,” said Guerrero, who serves as president of LULAC Council 750 in Little Rock. “Given these contentious times we have, so many of our major political, social and economic institutions are experiencing significant challenges and a loss of faith. But we find in our educational institutions, such as Arkansas Tech University, refuges where hope is taught and hope is given. They diligently persist with the belief that learning and teaching are central and crucial components of a civilized society. Arkansas Tech continues in this tradition, and it is expanding its embrace of that vision to all of our state’s widening demographic diversity. On behalf of LULAC of Arkansas, we want to express our deepest gratitude to President Bowen and her unwavering commitment to the Latino community. We salute you and your colleagues.

‘TIS THE SEASON

The Dance Foundation, which presents the “Nutcracker Ballet” in the River Valley every 2nd year, is delighted to introduce the principal musicians for this year’s produc-

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tion of “‘Tis The Season.” Performances will be December 3rd and 4th at the Center for the Arts in Russellville. This will be the 3rd production of “’Tis” and will feature four outstanding artists. Three of those artists are local talents. Cody Belew gained fame for his performances on the 2012 season of NBC’s “The Voice,” rising into the top eight and launching his international career. Cody, an ATU grad now living in Nashville, was home in August performing at the inaugural Nebo Jam. Cody has performed with Rascal Flatts, Rod Stuart, and the Muppets. His recordings have reached the top 100 on iTunes, and he has just released his latest EP, “Love Drunk Crazy.” Soprano Keely Futterer was a long way from her native Dover this summer as she toured China singing classical art songs in a whirlwind tour of two major provinces. Keely, now living in Rochester NY, includes as recent successes the American premier of the “Witches of Venice” by Philip Glass, the title role in “Suor Angelica,” and Countess Almaviva in “Le Nozze di Figaro.” In January, Keely will be in New York City premiering the role of Sara Turing in “The Life and Death(s) of Alan Turing.” Katy Brockinton (Yerina), also a native of Dover, is director of choirs for the Russellville Middle Schools and a major resource for area musicals. Recent staring roles in the River Valley include Peter Pan in “Peter Pan,” Nancy in “Oliver,” and Mrs. Winifred Banks in “Mary Poppins.” Katy is also in demand statewide, performing as a principal in “Celtic Spring,” “Voices of Angels,” and “The Broadway Show” with the Muses Cultural Arts Project. North Dakotan Tim Smith, piano professor at ATU, has been featured in every production of “‘Tis the Season” and has been the rehearsal-performance pianist in River Valley summer musicals for many years. As an actor, Tim has been featured in several area productions, most notably as Uncle Drosselmeyer in “The Nutcracker Ballet,” John Wilkes Booth in “Assassins,” and Fredrik Egerman in “A Little Night Music.” Recently, Tim has been touring in a production of “Souvenir: A Fantasia on the Life of Florence Foster Jenkins,” in the role of Cosme McMoon. >>

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Arkansas Tech University hosted a reception on Wednesday at the Doc Bryan Student Services Center recognizing Tyson Foods, Inc., for a $67,760 grant that will allow Tech to fight hunger within its own population. The grant will assist in the creation of the Green and Gold Cupboard. The new pantry will provide access to meals for Arkansas Tech students, faculty members and staff members facing food insecurity, which is defined as lacking reliable access to a sufficient quantity of affordable, nutritious food. Because We Can, a registered student organization at Arkansas Tech, led the grant application process. Faculty members Dr. Sean Huss and Dr. James Stobaugh from the Arkansas Tech Department of Behavioral Sciences serve as co-sponsors for Because We Can. “The hat that I enjoy wearing the most is working with young people,” said Pat

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Bourke, corporate social responsibility program manager for Tyson Foods, during Wednesday’s event. “The work that (student volunteers) do is tremendous. I know that we are here today to recognize Tyson Foods for this grant that will partially fund the creation of the Green and Gold Cupboard, and we sincerely appreciate that. “The Tyson team members who are with us today…I think we would all agree that we work for a great company that does indeed give back to the community,” continued Bourke. “Our team members are here to recognize (Because We Can members) and thank you for what you are doing to fight food insecurity on this campus and in this community.” Because We Can also sponsors The Campus Kitchens Project at Arkansas Tech, a food recovery program that provides for community members in need. Because We Can recovered and distributed 4.5 tons of meals to the food insecure in the Arkansas River Valley during the spring 2016 semester. Arkansas Tech was the first educational

institution in Arkansas and the 50th in the nation to join The Campus Kitchens Project.

BOWEN RECEIVES PRESIDENT’S AWARD FROM LULAC COUNCIL 750

The League of United Latin American Citizens (LULAC) Council 750 in Little Rock honored Arkansas Tech University President Dr. Robin E. Bowen on Friday, Sept. 30, for her support of educational opportunities for Latino students. Bowen received the LULAC President’s Award during a scholarship gala at the Clinton Presidential Library Great Hall in Little Rock. “On behalf of Arkansas Tech University, I humbly accept this award as a symbol of the growing partnership between the League of United Latin American Citizens Council 750 and our university,” said Bowen in her acceptance speech. “Arkansas Tech University is a place that promotes diversity and inclusion. It is a place where we strive to create an effective learning environment for each of our almost 12,000 students. All who want to learn are welcome at Arkansas Tech University. We believe that we must move beyond tolerance to respect, and we must celebrate diversity in all its forms.” Among the initiatives that Arkansas Tech has enacted to serve underrepresented populations since Bowen took office in 2014 is the establishment of a Department of Diversity and Inclusion within the Office of Student Services. In addition, bilingual posters and flyers providing year-by-year advice on how to prepare for college have been distributed to high school students around Arkansas. The university has reached out to prospective students and their families with bilingual advertisements in periodicals dedicated to the Hispanic community. Select tours are offered in Spanish to make the parents and families of prospective students feel more included on campus. Bowen has also worked with the Mexican Consulate of Little Rock to obtain scholarship support for students of Mexican descent. “It is a pleasure and an honor to be here tonight, and to receive this award,” said Bowen. “Together, we will use the transformative power of higher education to build a stronger Arkansas for all of its people.” l

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ABOUT the RIVER VALLEY ~ NOVEMBER 2016

es d a r a p t ou b a s ’ ill t I w . t e a d i h r t lp es i o r o o h c t m s a e h d m t n l g a o n o n i at ch tio r s i b d h e a l g r i e t c h t it. t r u d i u o n p o b a s b , a a e y s r ’ n s It gi clo ant n y e i g C m a . e o p l e c b d e a m t i m an a o m do . H eg e n i h m t i t t e f i u bo a last a l y l l a e r t ’ o It s n NOVEMBER 2016 ~ ABOUT the RIVER VALLEY

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Kirt Mosley Interiors

Story and photo by SIERRA MURPHY

Passion. Kirt Mosley of Kirt Mosley Interiors is driven by passion, a passion to serve his clients, a passion to keep his work local, and a passion for younger generations in hopes of helping them see professional success. The interior designer is a veteran of the furniture business and uses that experience to work toward bringing happiness into homes and offices across the River Valley — his home since he was a young boy. “I’m a Russellville native,” Kirt said. “We were the owners of Home Furniture, and my grandfather started it with my dad and his sister in the 50s.” As a teenager, Kirt worked Kirt Mosley Interiors delivery trucks and the sales floor (479) 890-1715 at Home Furniture until he had the kirtm1101@hotmail.com opportunity to branch into his own freelance interior design business, known today as Kirt Mosley Interiors. “This started at such a young age,” said Kirt. While working at Home Furniture, Kirt had more than one opportunity to design various displays within the store itself. He even took part in designing client requested pieces, often staying late to make sure the product was prepared according to the customer’s wishes for delivery the next day. Prior to his professional experience, Kirt was rearranging book cases and breathing life into friend’s apartments. All of his experience, though, was fueled by a core desire to design. And the skill, Kirt said, isn’t something that can be taught. “Decorating is my passion,” he began. “It’s not learned. It’s not trained. It’s something you’re born with, something you’re blessed with. And if you have the knack, you need to pursue it.” Kirt’s passion has taken him all through Arkansas and into parts of Missouri. His signature also lingers in homes and offices through 44

ABOUT the RIVER VALLEY ~ NOVEMBER 2016

Florida and Colorado. All of his work, though, has some sort of Russellville root, a sort of connection to home. Supporting his home, economically and creatively, is a personal passion of his and he doesn’t want to waste an opportunity to pass on that kind of understanding to others. Not only is Kirt an advocate of supporting the art of interior design, but he wishes to continue working with younger generations getting into the industry as well. His family, which has a long history of employing Arkansas Tech University students, has instilled that sense of leadership within him. “I really praise my father because he gave me the opportunity to pursue something as a young man that wouldn’t have been possible for so many people,” Kirt said, a few tears welling in his eyes. “I was lucky enough to have the support and the financial aspect behind me to start that career. His approval and compliments were better than anybody’s when I would get through with something.” Today, Kirt’s projects take the praise of more than his family. “My reward is when I see the customer smile, when they’re so thrilled with the outcome.” That outcome is usually the end goal of a months-long project by Kirt, electricians, framers, and his assistant, Brad Ward. Comprising almost half of the business, Kirt said his business partner has been a necessary addition to the team and the growth the business is experiencing. “This year has been a big challenge for me because I’ve spent the year in some big projects,” Kirt said. From Conway to Russellville, extensive projects and continued growth have made Kirt wonder whether or not he’ll return back to a physical location surrounded by furniture instead of freelancing out of his home. “A furniture store is always in the back of my mind,” Kirt said. “But there’s a lot of time that goes into a retail establishment.” That commitment of time away from his true passion of interior design is one reason why Kirt will remain a freelancer. But the idea, as well as fond memories of his father and grandfather, will always keep the dream alive. “I do have bigger dreams,” Kirt said. “Always have, always will.” l

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The Beauty of Mustard Greens Story by MEREDITH MARTIN MOATS

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ABOUT the RIVER VALLEY ~ NOVEMBER 2016

Itâ&#x20AC;&#x2122;s mustard green season, and these cool weather vegetables are popping up in gardens all around the region. Cultivated throughout the South, these leafy greens are related to both collard greens and kale and were first grown in the Himalayan region of India. Today they are cultivated all across Asia, South America, and throughout the American South, and are also common in Japanese, Chinese and Indian cooking. Mustard greens are a staple in American South cooking where they became popular during slavery, often used as a substitute for similar greens in West African dishes. Southern cuisine isnâ&#x20AC;&#x2122;t known for being particularly healthy, but mustard greens are loaded with nutrients. They lower cholesterol, aid the digestive tract, work as an anti-inflammatory, and even offer various forms of cancer protection

They’re high in vitamins A, C, and E just to name a few. They’re also full of minerals like manganese and calcium, and rich in iron, protein, potassium, and fiber. They’re widely accessible, affordable even in grocery stories, and are especially cheap if you grow them at home. Easy to both tend and harvest, they’ll often reseed each year. If you invest in a seed packet or two, you’ll soon have a backyard full of them, providing your family with an easy and affordable way to add nutrients to your diet. With their peppery kick and hearty taste, there is an art form to preparing a tasty pot of greens. Some people like them served raw in salads or blended in juices to help extract the bulk of the nutrients, but they’re most popular when prepared over heat. In the South people often cook the greens with pork, onion, and a little vinegar, letting the greens simmer and soak up the flavors until tender. Cornbread on the side helps to even out the taste. But mustards have limitless options in the kitchen, and it can be fun to experiment with this regional veggie. You can try adding garlic and sautéing them with sesame oil and a little rice vinegar then sprinkling with sesame seeds to

add texture. Try cooking them in a coconut curry sauce and serving with sweet potatoes, kidney beans, chickpeas, or rice; or add them to winter soups for a hearty taste. Mustard greens are typically grown for food, but they can also be sown to bolster the soil. Patches of mustard greens strengthen the earth and some growers use them as a cover crop to help add nutrients to garden beds in between spring and summer plantings. They’re also known as a great source for phytoremediation, meaning they soak up dangerous soil contaminants and are often used as an affordable way help to remove heavy metals (including lead) from hazardous waste sites. One of my favorite parts of growing mustard greens is watching them go to seed. When the days grow warmer they’ll begin to send up narrow shoots of delicate yellow flowers, which quickly turn to seedpods. The thin, narrow pods will pull the plant toward the ground and it will soon fall under its own weight. After a few weeks the pods will dry out and inside you’ll find thousands of tiny black mustard seeds, ripe for metaphors about faith and ready for the next season’s planting. l

Southern cuisine isn’t known for being particularly healthy, but mustard greens are loaded with nutrients.

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OUTDOORS

Experience and wisdom ain’t the same thing Story and photo by JOHNNY CARROL SAIN

WISDOM ABOUT SHOT SELECTION AND BLOOD TRAILING IS A PRODUCT OF EXPERIENCE. I’ve made a lot of bone-headed mistakes which more than qualifies me to tell folks what not to do. The problem is I thought all my bad judgments, in regard to archery shots and trailing deer, were behind me. But no, I made a series of bad decisions a few autumns ago and was bailed out only by a stroke of luck… sort of. Here’s how it all went down. A nice 8-point whitetail chased a doe within 12 yards of my stand one warm autumn morning. A couple of bleats didn’t stop the buck and I had to make a quick decision: Pass the shot now and hope for the amorous dude to come back later or take a shot at a trotting buck.

ABOUT...the River Valley

MISTAKE #1 I filtered the decision through past successes, which were anomalies. Shooting a moving deer with a bow is a skill that takes lots of specific practice to develop and is generally not a good idea for most of us. It was never a good idea for me. I was just very lucky in the past. But the decision teetered on that triangular point where the lines between confidence, arrogance and stupidity blur together. I picked a spot halfway between vitals and the front edge of his neck and lo and behold — I hit the buck. Johnny had done it again! He’s so awesome. But wait a minute…the buck ran off a few yards and assumed the classic hunched-up-tail-clamped posture of a gut-shot deer. MISTAKE #2 I made the shot at 7:33 a.m. Forecast temperature for that day was bumping 80 degrees so instead of the usual 8-10 hour wait, I decided to halve that and try to creep within range for a killing shot — another confidence/arrogance/ stupidity moment. Long story short, five hours later I jump the buck. He’s definitely hurting; I’m able close within 30 yards before he spooks. Had I been looking up instead of for blood I probably could have ended it with a wellplaced arrow. He bounds off with labored breathing –- a good sign –- and stops in a thicket 50 yards away, hunches up, walking slowly, blending into the saplings and briars. I sit next to a log and decide to wait him out. Read more from Johnny at www.aviewfromthebackroads.com

ABOUT the RIVER VALLEY ~ NOVEMBER 2016

After another hour and a half in the heat I can’t take it anymore and ease over to where I last saw him. No blood. Another hour of searching produces one quarter-sized crimson splotch. I decide to go home, planning to start my search again the next morning. MY BUDDY SAVES THE DAY A couple of friends, Sherman and his son Kendall Goates, were hunting the property on the evening of this debacle and I informed Sherman of my poor shot and blood trailing efforts. I told the Goates boys the deer was dead, and I’d be back in the morning to get him. At this point, nearly ten hours after the shot, I was confident in this claim. Boy, was I wrong. About an hour after my last text conversation with Sherman, I get a call from Kendall who just dropped a nice 8-point with his muzzleloader. But the deer had four holes in him and Kendall had fired only one bullet. The buck fell within 50 yards of my last blood sign. EIGHT AIN’T ALWAYS ENOUGH Eleven hours after an arrow had gone through the deer’s body he was still on his feet and surprisingly vigorous. Kendall said the buck grabbed a mouthful of clover just prior to being shot. Postmortem revealed that my arrow clipped the back edge of one lung, somehow missed the liver and went straight into the stomach exiting in front of the genitalia. Arrow placement would have been perfect if the deer had been standing broadside, and he may

well have been when I squeezed the trigger. But that’s why you shouldn’t take a bow shot at a moving target. Angles can change dramatically by the time an arrow arrives even at short range. I’m still amazed the buck was on his feet. A gut-shot deer is a dead deer. It just takes more time, and in my experience eight hours is plenty. The lesson here is that every situation is different. Wild critters don’t always do what we think they should do. LESSONS LEARNED Now about the decision to take that shot, my first mistake. It was a poor decision, the kind of decision and shot I have privately and publicly condemned. After 30 years of bowhunting and 100plus archery killed whitetails I should be beyond this kind of bad judgment. But a combination of adrenaline and over-confidence led me to believe I could turn a non-shooting situation into a filled tag. Mistake number two can also be attributed to overconfidence based on experience. I’ve tasted still-hunting success with my bow (it’s delicious, by the way) and the confidence from that success led to another bad judgement. The fact that the whitetail was wounded bolstered that confidence, and it almost paid off. But you know what they say about almost. Native American lore says that the hunter doesn’t take the deer, but rather the deer gives itself to the hunter. This is a profound thought. Only take the shot given to you by the deer and recognize what that shot is, same for post-shot wait time. Always let the deer dictate your shot and your actions afterward. l

NOVEMBER 2016 ~ ABOUT the RIVER VALLEY

On a Personal Note All the aspects of food Guest Written by Bryan Mader

Connecting our local farmers with our local community members to create a great local food environment is what RCM is all about. We want to ensure that everyone has access to the most nutritious foods available here in Russellville.

What does the word “food” mean to you? What is your relationship to food? How were those relationships forged and created? Why do you eat what you eat? Where does your food come from? Can everyone afford good food? These are a few questions I have asked myself over the past several years and continue to ask myself to this very day. These questions have shaped my educational choices, my career choices, and my personal dayto-day choices. In beginning to understand the answers to these questions about food, my understanding of the importance of food—all of its aspects and applicability, its desire to shape humans and communities, and its ability to regulate our connections with each other—has shaped my dedication to ensuring ready access to healthful foods for each and every person in my community. The public health importance of good nutrition is becoming more and more mainstream: Feeding our kids nutritious food allows them to be successful in school; watching what we eat and knowing about nutritious food helps us to stay fit and trim; and, exploring new ways to connect farmers and community members together creates a healthier food landscape within our community. Several years ago I, along with several others, was approached by a small family farm requesting help with their newly formed farmers’ market here in Russellville. I was excited by the thought of helping farmers and our community create an environment for buying and selling farm-fresh local foods and products. I never imagined that out of this seemingly small project would come the opportunity to help make decisions about the future of our farmers market, that I would ultimately be put in position to interact with both the farmers and our community members who are so incredibly passionate about good food. The Russellville Community Market (RCM) was started in 2010 by a family of small local farmers. By October of 2011, I, along with my fellow Anthropology of Food students and Dr. Joshua Lockyer as our guide, began managing the market. At that time, the farmer pool was relatively small—perhaps 3-6 farmers and only a small handful of customers. Fast forward to today when we have 20-25 farmers, a fantastic consumer

ABOUT the RIVER VALLEY ~ NOVEMBER 2016

base of dozens of community members enjoying locally produced food and products, and a board of directors committed to good local food. As we have grown, so has the understanding that our commitment to good food for all of our community is of the utmost importance. However, we realized that we were unable to serve the interests of everyone in our community until very recently. We are very happy and proud to announce that as of October 1st, the Russellville Community Market is accepting SNAP benefits, as the result of a generous grant from the Farmers Market Coalition. SNAP (Supplemental Nutrition Assistance Program) is a federal nutrition program that helps individuals and families stretch their food budget dollars and buy healthy, nutritious foods. SNAP benefit eligibility is based on both financial and non-financial factors like income and family household size. We sincerely hope this program allows RCM to connect with families and individuals alike who previously may have seen the products on RCM as out of reach of their food dollars. Now, with SNAP benefits at RCM, we personally invite you to use your SNAP dollars to buy locally grown foods that come from your community. Russellville Community Market operates yearround. We are an online farmers’ market where you will find fresh fruits and vegetables, grassfed meats, delicious baked goods, jams, jellies, honey, and much more. You can visit russellville. locallygrown.net each Sunday at noon until Tuesday 10 p.m. weekly to create an account and browse the market. You’ll find information about the product, the farmer who grew the food, ingredients, growing practices, and much more. Once you have found your products, add them to your virtual cart, check out online, and then pick up and pay for your order via check, cash, debit/ credit, or SNAP/EBT card on Thursdays at All Saints Episcopal Church at 501 South Phoenix Avenue in Russellville. Connecting our local farmers with our local community members to create a great local food environment is what RCM is all about. We want to ensure that everyone has access to the most nutritious foods available here in Russellville. 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.

ENGAGEMENTS

ABOUT...the River Valley

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.)

November 4

December 3

Katelyn Spencer & Nathane Hodges

Alexis Sisson & Logan Stuckey

November 5

December 10

Hatley Adkins & Charles McIllwain III

Rachel Beauregard & Dean Berner

Melissa Cupps & Scott Dorminy

December 17

November 12

Ashlee Edwards & Jacob Tisdale

Lauren Barefield & Chris Ratzliff

Madeline Key & Chris Skelton

Jessica Kriesel and Corey Jarman

Miranda Harness & Kole Gray

Raychel Spears & Lane Cochran

Chelsey Mans & Brandon Potter

Savannah Underhill & Dillon Smith

Mollie Taylor & Will Richey

November 18

December 30

January 14

Ali Butts & Lee Burris

Alexa Sotomayor & Eric Turner

LeeAnne Nelson & Brett LeFever

November 19

January 7

January 21

Laura Byrum & Britt Sory

Rebecca Robinson & Zachary Jackson

Ashton Farris & Jonathon Cantu

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

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MILLARD-HENRY CLINIC

OUR CARE FOR THIS COMMUNITY CONTINUES TO GROW STRONGER As the Arkansas River Valley’s largest multi-speciality clinic, Millard-Henry Clinic proudly announces the addition of Dr. Jonathan Brixey and Dr. Nathan Henderson to our growing staff of leading physicians. Dr. Brixey specializes in internal medicine and pediatrics. He was reared in Pope County, and prior to receiving his medical degree at University of Arkansas-Medical Sciences (UAMS), Dr. Brixey completed an undergraduate degree at Arkansas Tech University (ATU). He is married with two children, and is active in his local church and with outdoor activities. Dr. Nathan Henderson also has deep family roots in our area. Upon earning his undergraduate degree at ATU, he completed medical school at the American University of the Caribbean School of

JONATHAN BRIXEY, MD INTERNAL MEDICINE/PEDIATRICS MILLARD-HENRY CLINIC

Medicine, and a residency at UAMS/AHEC West. Dr. Henderson specializes in rural family medicine; he, his wife, and their children plan to live near Dover. The Hendersons hope to be active in the region’s outdoor and community activities. Drs. Brixey and Henderson are accepting new patients. To schedule an appointment with Dr. Brixey, call the main clinic weekdays, 8 a.m.-5 p.m., at 479-968-2345. An appointment with Dr. Henderson can be scheduled by calling the Dover clinic (also weekdays, 8 a.m.-5 p.m.) at 479-331-3880. MILLARD-HENRY CLINIC 101 Skyline Drive, Russellville, AR 72801 479-968-2345

MILLARD-HENRY CLINIC/ATKINS 1601 N. Church Street, Atkins, AR 72823 479-641-2255

MILLARD-HENRY CLINIC OBSTETRICS & GYNECOLOGY 105 Skyline Drive, Russellville, AR 72801 479-890-2426

MILLARD-HENRY CLINIC/DOVER 8970 Market Street, Dover, AR 72837 479-331-3880

NATHAN HENDERSON, MD FAMILY MEDICINE MILLARD-HENRY CLINIC/DOVER

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