uncommon grounds
Reflecting the Character of the Arkansas River Valley September 2014
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September 2014 8 Uncommon Grounds
In January of this year, a new coffee business opened in downtown Russellville with a vision of merging the past with the present.
12 The School Supply Search
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Every Word
Wife, mother, writer and administrator makes for a busy life, but I was able to sit down with Tasha Ivey for an inside look at the writing aspect of her life.
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Seafood with South of the Border Spice
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Mexican food is one of the more commonly hybridized ethnic foods. Finding Mexican food with pure south of the border ingredients is tough.
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Collegiate Wrestling comes to the River Valley
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This Moment is Joyful
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Grape with a Southern Twang
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ABOUT...the River Valley | September 2014
September 2014 | ABOUT...the River Valley
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A PAGE FROM
The Editor’s Notebook
ABOUT the River Valley
Blending tradition with technology Faithful readers: At this time I would like to direct your attention to our shiny new website – aboutrvmag.com. TA-DAH! Yes, it’s the same address, but we (mostly Chris Zimmerman) have rethought, revised and revamped the ABOUT website into what we believe to be a fine accompaniment to our print publication. Inside the site you’ll find current issues and archives full of old issues all presented to you in a clean, easily navigated format that we hope will be an additional way for you to keep up with the pulse of the River Valley. This does NOT in any way signal the end of our print publication. Read that last sentence again. Print versions of ABOUT will be available for every issue in the foreseeable future. You can interpret that to say as long as yours truly is warming the editor’s chair. That’s a bold statement, but one I’m willing to stand behind for a number of reasons. First and foremost is because I like print. I think print is the perfect medium for our stated mission – reflecting the character of the River Valley. ABOUT… the River Valley is your magazine. Yes, you can get cozy with the laptop or tablet and peruse all your favorite articles at the touch of a finger, but you can’t replace the tactile connection between paper and fingertip, the swishing/flipping sound as you thumb through looking for the specific article about someone you know. Words on paper just seem natural. I can’t explain it all, but it’s the same reason I crave macaroni and cheese at the end of a long day. The printed word is comfort food for the soul. Reason number two: printed publications of high quality have a long shelf life, which is something our advertisers appreciate. You can find old copies of ABOUT all over the River Valley, and people are reading those old copies, and people are seeing those ads again. Talk about bang for your buck. Your ad in ABOUT has staying power. I’ve got a lot of other reasons for liking print, but we must give technology its due, too. That’s why we have the new website. A new online presence means you can read ABOUT anywhere you can find an internet connection. You can share our articles on Facebook and other social media with friends and family. The online publication is another medium to tell your stories on, another tool in our toolbox, and it opens the door to some exciting new possibilities for our story telling. I can’t say any more than that, but as editor I’m looking forward to the future of ABOUT, and how we can become even better at sharing our River Valley culture and community. So when you get a chance, go to the website. Johnny Sain, Editor Tell us what you think good or bad. And be looking for new angles and perspectives on 479.857.6791 the character of the River Valley from our site johnny@aboutrvmag.com in the coming months.
DIANNE EDWARDS | founding editor JOHNNY SAIN | managing editor johnny@aboutrvmag.com BENITA DREW | advertising benita@aboutrvmag.com CHRISTINE SAIN | advertising christine@aboutrvmag.com KECHIA BENTLEY | columnist kechia@aboutrvmag.com MEREDITH MARTIN-MOATS | freelance meredith@aboutrvmag.com EMILY LANGFORD | freelance emily@aboutrvmag.com LYDIA ZIMMERMAN | columnist lydia@aboutrvmag.com LIZ CHRISMAN | photography lizchrismanphoto@gmail.com CLIFF THOMAS | illustrator maddsigntist@aboutrvmag.com CHRIS ZIMMERMAN | layout/design chris@aboutrvmag.com
ABOUT… the River Valley is locally owned and published for distribution by direct mail and targeted delivery to those interested in the Arkansas River Valley. Material contained in this issue may not be copied or reproduced without written consent. Inquiries may be made by calling (479) 857-6791. Office: 220 East 4th Street Email: johnny@aboutrvmag.com Postmaster: Please send address changes to: SPPI, P.O. Box 10176, Russellville AR 72812.
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ABOUT...the River Valley | September 2014
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ABOUT...the River Valley | September 2014
Calendar of Events Sept 1 – Kayak Tour Lake Dardanelle State Park. For more information contact 967-5516. Sept 4 – Arkansas Tech Football season opener. ATU vs. Northwestern Oklahoma at Thone Stadium 7 p.m. For more information contact 968-0389. Sept 5 – Downtown Art Walk in Historic Downtown Russellville from 5 p.m. – 8 p.m. For more information contact 9671437. Sept 9-13 – Pope County Fair. For more information contact 970-9799. Sept 12 – Wonder Boys Football Golf Tournament at Russellville Country Club. For more information contact 968-0389. Sept 13 – Arkansas Zombie Challenge. Check in at Hector High School. For more information contact 880-1195 or visit www. arkansaszombiechallenge.com. Sept 22 – Deadline to Apply for Leadership Russellville 2014-
2015 Russellville Area Chamber of Commerce. For more information contact 968-2530. Sept 24 – Kids Pottery Classes (1-6 grades) at Arkansas River Valley Arts Center from 4 p.m. - 5:30 p.m. For more information contact 968-2452 or visit www.arvartscenter.org. Sept 27 – Pope County Fall Cleanup from 7 a.m. – noon. Drop off bulk items near the Sheriff’s Office off of Weir Road. Drop off Yard Waste at the Russellville Animal Shelter. For more information contact 968-7487. Sept 27 – 36th Annual Ozark Memories Day on Dover High School campus. For more information contact 967-2367. Sept 27 – Third Annual Frosted Pumpkin Market from 9 a.m. - 5 p.m. Arts and crafts, food, music, petting zoo and more. Admission is free. Hidden Acres Farm 411 Sims Hollow Rd, Russellville. For more information find Frosted Pumpkin Market on Facebook.
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Oct 1-28 – Tech Art Faculty Bi-Annual Exhibit Opens at Arkansas Tech University Norman Art Gallery onthe campus of Arkansas Tech University. For more information contact 968-0389. Oct 3 – ATU Jazz Ensemble Concert at 7:30 PM Witherspoon Auditorium Arkansas Tech University campus. For more information contact 968-0389. Oct 3-4 – 8th Annual Community in Unity at James Park on Independence and 4th street. Friday 7 p.m. -9 p.m. is Gospel Night. Saturday will start with a parade a 9:30 am and other festivities until 2 p.m. Starting at 2 p.m. Our Next Generation. For more information contact 280-1878 or 264-3250
*Unless otherwise indicated, all area codes are 479. To have your event included in the ABOUT Calendar of Events, email: editor@aboutrvmag.com or fax to (866) 757-3282. Deadline is the 15th of the month preceding publication.
September 2014 | ABOUT...the River Valley
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Story by MEREDITH MARTIN-MOATS | Photos by LIZ CHRISMAN
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ABOUT...the River Valley | September 2014
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IN JANUARY OF THIS YEAR, A NEW COFFEE BUSINESS OPENED IN DOWNTOWN RUSSELLVILLE with a vision of merging the past with the present. “All my friends are social scientists,” explains Brandon Tucker, co-owner of Penny University Coffee. “We used to talk about social conventions, and we’d talk about how really strange it was that people would have a milk man come and deliver milk,” he explains. In their conversations, he and future business partner Joshua Thomas somewhat jokingly concluded “people don’t want a milk man anymore. They want a coffee man to bring coffee to your doorstep.” Penny University Coffee, located on South Boulder Avenue in downtown Russellville, is more than just a place to get a cup of coffee. For a weekly subscription you can have a week’s worth of fresh roasted coffee, bottled in reusable blue or green glass jars, delivered straight to your doorstep. At the end of the week customers leave the jars on the front step to be traded for full jars once again. Tucker says the public immediately took to the coffee delivery idea with multiple people signing up the first day the business opened. Today their route includes over thirty customers and is steadily growing. But coffee delivery is just one aspect of their business. Tucker explains that even though they’ve always loved the coffee delivery idea they felt something was missing from the larger business equation. So they decided to fill a regional niche by becoming a coffee micro-roastery. There are no roasteries within 100 miles of Russellville, explains Tucker. They buy their beans raw and roast them in small batches in house. It took several months of practice to get the roast up to their standards. “Once we had that,” Tucker explains, “we knew we were looking at a complete picture.” Investing in the downtown was of great importance to the entrepreneurs. “We searched downtown, got a little shop, settled in and started roasting and delivering coffee, and we’ve been here ever since,” Tucker says. Both the coffee delivery service and roastery are only part of what makes Penny University a business outside the mainstream. “We made a promise to ourselves and each other that this business was going to be ethical and clean,” explains Tucker. “We were not going to step on any of our morals or ethics to have a successful business model.”
September 2014 | ABOUT...the River Valley
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For Tucker and Thomas this means acquiring their beans from farmers; we get letters from our company and we write letters to sources that engage in Fair Trade practices and invest money into them, so we are in contact with our farmers,” he explains. “And I the communities providing the beans. “The farmers do all the think that’s really, really important.” real hard work growing the coffee,” explains Tucker. Purchasing Tucker and Thomas also choose to purchase beans that have coffee from Fair Trade suppliers, he says, ensures that raw cof- been grown organically, meaning without the use of chemical fee beans are shipped from sources where the workers are paid additives, preservatives or petroleum-based fertilizers. “If it’s a living wage. “We get most of our coffee from not organic,” Tucker explains, “it’s still fostering Guatemala,” he says, “but we get some of our “The farmers do a dependence on larger corporations that make pecoffee from Tanzania.” In recent years, American troleum-based products. And almost all of chemical all the real hard consumers have grown increasingly aware of the work growing the pesticides, herbicides and fertilizers are petroleum need for Fair Trade practices in the coffee industry. coffee,” explains based.” If it’s an oil-based fertilizer, Tucker explains, Coffee purchased without the certified Fair Trade Tucker. Purchasing it means it’s being shipped in from somewhere else, coffee from Fair label typically means the farmers and laborers toil which isn’t contributing to the local coffee growers’ under difficult conditions for wages that fall below Trade suppliers, he economy. “So, you know, it’s an economic thing for says, ensures that those people as well as a health thing for us.” the poverty level. “So it’s very important, the Fair raw coffee beans The raw beans may come from thousands of Trade side of things, so that you’re getting certified are shipped from miles away, but the baked goods served in the shop authenticity that these people who work so hard sources where the every day of their lives actually get to reap the benworkers are paid a are created right in town. Initially customers could efits for what they work so hard for.” enjoy treats from the ever-popular One Nerd Bakery. living wage." During our conversation Tucker speaks of the But now that Leah Newton, the teenager behind the emerging market for ethical business models and popular local bakery business, is off to French pastry a growing desire among consumers for a more perschool, the treats are handcrafted by Dennis of Opal sonalized exchange of goods on both the local and international Mae’s, a nearby downtown business. Ultimately Penny University level. “People want to get back to knowing who your farmer is,” is about more than just food and drink, explains Tucker. On all he explains. Even if the beans come from thousands of miles of fronts the business is a conceptual venture, a concept reflected in away, the owners of Penny University wants to know who is grow- their moniker. ing the beans. Working through a company called Cafe Imports “It’s a very unique name,” Tucker notes. “It doesn’t roll off they are able to connect across the miles. “We have pictures of our the tongue, but it does get stuck in your head.” The inspiration 10
ABOUT...the River Valley | September 2014
for the name, he says, dates from the culture of 1800s Britain. In those days, he explains, coffee shops were first becoming popular, and popping up on street corners everywhere. “Essentially the way it worked was you paid a penny piece, and it was like a cover charge and coffee was so cheap back then you could have unlimited drinks once you paid your cover charge.” It didn’t take long, says Tucker, “for scholars and professors to fall in love with the idea of the coffee shop.” Soon professors and intellectuals would leave the university during lunch break or come by after hours to the so-called called Penny Universities, giving free lectures on everything from philosophy to literature to politics. These coffee shops were open and accessible to rich and poor alike, and patrons came together for an education and lively discussion. Drawing inspiration from these coffee houses of Britain, Tucker says Penny University strives to create a space where people are encouraged “to discuss anything they want to discuss” and utilize the shop as a center to engage in “an intellectual change of ideas.” Take their community bookshelf, for example. The top shelves are books for community lending, Tucker explains, and “the bottom three shelves are take one leave one books.” He says the shop welcomes professors to come and talk, and often features local music. It’s not just the store’s name or the idea behind the coffee delivery service that draws inspiration from past culture. Their locally made roast, the Locke blend, is a nod to the English philosopher and physician John Locke, one of the most famous thinkers of the Enlightenment era. Tucker says he spent a great deal of time studying Locke as part of his political theory classes at Arkansas Tech University. “Locke is famous for saying you have a right to
pursue life, liberty and property,” Tucker explains, something that resonated with the business owners. They decided it fitting to refer to their first roast, Tucker says, in a way that pays homage to the “intellectual foundation of our country.” These days Penny University is open Wednesday through Sunday from 8:00-6:00 pm. But when Tucker and Thomas first started the business they were only open a few hours on the weekend. Both men have backgrounds in economics, and were familiar with the risks to get a business up and running. “We really didn’t want to put ourselves against the wall with debt, and so took absolutely no loans to start this business,” Tucker explains. “We took out no loans to purchase the initial equipment, and we were not willing to take out loans to hire someone to be in the shop.” Both owners had other jobs and had to keep those jobs to pay the bills. “We just wanted people to understand that we could only be open on the weekends because that’s the only time we were free.” Tucker says people were receptive if a bit annoyed with the initial setup. “We weren’t willing to do that, going into massive debt,” Tucker reiterates. “We thought our dream was worth a little more than that.” It’s paid off, he says. The shop now has regular hours and they have hired an employee. “We are not in any form of debt,” he explains, “and we’re here, and we can be your coffee shop now, no problem.” Tucker says they may eventually expand the business into a larger location downtown, but for now they love being where they are, and are thankful to be part of the downtown revitalization. “I came to Russellville for college about six years ago,” explains Tucker, a Bentonville native. In his opinion there aren’t enough ATU students who reinvest in the community. “I think Russellville is a perfectly good place to raise a family and enrich your community,” he adds. For Tucker and Thomas, Penny University is a direct way they can encourage greater community reinvestment among younger populations, and support a lively and locallyl based downtown business community. September 2014 | ABOUT...the River Valley
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ABOUT...the River Valley | Every Day Life
Remember the School Supply Search? Story by KECHIA BENTLEY | Photo by STEVE NEWBY
Here's a Kechia Classic from 2008 about gathering school supplies and preparing for those first days of school. Please let me take a moment and express my deepest sympathy to all the mothers of elementary-age through middle-school-age children. You are, at this time, struggling to find all those items on your child’s school supply list. Those of you with a list should however consider yourself lucky because there are others out there simply struggling to find the list. My very first column was about this very dilemma and I cannot help but think about the frustration so many of you will go through over the next couple of weeks. Hang in there is does get better; well, kind of. Let me explain how it works when your child gets to 10th grade; Pay very close attention, it is a little tricky. It is very important if you know someone with a child going into 10th grade that they get this information. The first thing to know is you will buy no supplies until after your child starts school. It will feel odd after all those years of sending them off to school loaded down with individually-labeled folders, crayons, markers and a pencil pouch, but just go with it. Trust me. They will survive the first day with just a pad of paper and a pencil. The tricky part will begin when they get home. The first day, each of your student’s seven teachers will give your child a supply list for that class. Some teachers will have a printed list and some -- this is sooo bad for those of us with boys -- will want your child to copy down the supply list from the board. Even worse is when they want your child to write it down as they read it aloud in class. This last technique has caused great frustration in the Bentley household. My children will write as few words as possible leaving out very important details, such as the size of the notebook or the number highlighters they need. When asked these details by their mother, 12
ABOUT...the River Valley | September 2014
they become irritated. It is as if I should somehow just know even though I was nowhere near their classroom. God bless the teachers who send home a printed list. Now let’s break down the lists. It will appear that your child needs a separate notebook for every class. Don’t do it. As a matter of fact, some classes will tell you they need multiple 2” or 3” notebooks. Don’t do it. Only get the extra notebooks if they will receive extra credit for having them in class by the end of the first week. Otherwise, do not buy all the requested notebooks. We ended this last year with nine unused notebooks. Let me explain what I think is behind all these excessive notebooks. (And no, it is not a kick-back from the notebook companies as my husband has suggested.) It is the idea of making the students keep all their work organized by nine-week grading periods. The intention is to grade these attempts at organization and responsibility. It sounds good on paper -- until the teacher realizes there are just not enough hours in the day to grade all 100+ notebooks. This leaves you, the “trying-really-hardto-do-the-right-thing” parent with lots of empty notebooks. Let me go back to “if you have it in by the end of the week you will receive extra credit” scenario. By the end of the week is often do-able. It is the teacher who says, “have it in by tomorrow and receive 100 extra credit points” that makes you want to pull out your hair. I have to believe they have no idea what trauma they are placing on parent and child. If they did, they would stop the madness. Just picture other parents (like myself) who have multiple children in multiple schools. We also have multiple church events, sports events, work responsibilities, and occasionally in my house, we have something that looks like a family dinner.
On top of that, the schools have sent home two or three night’s worth of paperwork that needs to be filled out for each child. I am going to digress a moment here and ask, ‘What is the deal with that?’ Is there not some way to carry this information over from year to year? I mean if my child was not an American Indian last year I don’t think he will become one this year. Why do we fill out the same paperwork year after year? Okay, now let me continue with the ‘next-day-extra-credit issue.’ Besides all the other complications to accomplishing this ‘next day bonus,’ is the complication that parents of elementary and middle school students have previously cleared the shelves of most of the required school supplies. For those of you new to this next phase of school supplies, just wait; you will be amazed at how cleared out everything is. Here is my final bit of advice for those of you with children going into 10th grade or above: Unless your child really, really, really needs those extra credit points, don’t go. Stay home and have a family dinner. (At my house, that means ordering take out.) Put all those forms aside for another night. They have never kicked a kid out of school for not having those forms completed the next day. Take time to ask your child about their first day of school. If you have boys, you will only get three questions before they accuse you of trying to live their life -- so ask wisely. Lastly, enjoy the simplicity of the high school supply list because the college list is just around the corner and that is a completely new ballgame. l
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Tasha knows how to write a story and pull you in right from the beginning. It definitely kept me wanting to read and turning the pages to see what was going to happen next.”
“WOW, ummmm “All I can say is that Tasha Ivey is amazing. I don’t even know She grabs me and I hold on tight.” how to start this… WOW. I have been put through so much during this book! I felt sooo much emotion...” “I am still in a state of euphoric bliss from how fantastic this novel was. I feel it is impossible to properly express how much I loved this book and do it justice but I am going to try. Every Breath should have an enormous neon sign above it blinking, ‘I AM AMAZING!’ I am completely shocked by the emotional and physical reaction I had to this book.
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ABOUT...the River Valley | September 2014
Every Word
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Story by JOHNNY SAIN | Photos by LIZ CHRISMAN
he endorsements on the previous page are just a few of the over 2,800 reviews of Tasha Ivey’s book, Every Breath. The book rated an average of 4.28 stars out of a maximum five on the popular book lover’s social network, goodreads.com. With two more books in print – each with similar reviews -- and the planned release of books four and five this fall and winter, the 35-year-old Dover resident is making waves in the literary world. Tasha’s books fall under the new adult romance genre. They feature college or fresh out of college characters making the transition into adulthood, and they have a large and growing fan base across the country. Despite her national appeal and rave reviews, Tasha isn’t a full time writer… yet. Besides writing novels that garner emotional reviews from readers, Tasha is the office manager at Dover Elementary school. Tasha was born in Helena, Arkansas, and moved to Russellville in 1991. She moved to Dover in 1996 and graduated from Dover High School in 1997. She is married to Robin Ivey, and is the mother of Chase, age 14, and Caydee, age 10. Wife, mother, writer and administrator makes for a busy life, but I was able to sit down with Tasha for an inside look at the writing aspect of her life.
Johnny Sain: Did you write when you were younger? Did you keep a journal or anything? Tasha Ivey: I wasn’t much of a writer when I was young. I was a reader. That was my hobby; I read. My mom even jokes that when I was a baby, couldn’t read yet, she would set, me on this pallet on the floor and I would look at this book for an hour and never move. She said she couldn’t figure out why everyone thought having kids was a big deal because she could just put me on the floor and I would look at books forever. I was an early reader, started reading at about four. I didn’t really start writing until I was around 30. JS: We have some similarities here. I didn’t write anything, creative or journalistic, until I was 39 or 40, but I’ve always been a reader. TI: Well they say if you want to perfect the craft of writing you need to read.
JS: What about the relatively late start to writing? Do you think that has to do with collecting life experiences? TI: Probably. A lot of writers I’m friends with didn’t start taking writing seriously unto later in life. So yes, I’d say getting life experience has a lot to do with it. What else do you have to write about before that? You don’t really have anything to write about before that. September 2014 | ABOUT...the River Valley
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work out there, but Amazon and Barnes & Noble and all those online retailers all allow authors to upload their work and self-publish their books. I actually use an Amazon affiliate to publish my books. And right now I’m really enjoying the whole self-publishing thing. You maintain all your rights. You control release dates. You have control over what goes on your cover and your content. Independent authors can do more with the content of their story; cross some lines that maybe traditional publishers won’t let their authors cross. You’re not going to get the cookie cutter stories like in traditional publishing. JS: Why and how did you start writing? TI: I was bored. I’m not a T.V. watcher; I can’t sit still and do nothing. My mind has to be busy. I was out of new books in the house and didn’t want to get out and buy new ones, this was before everyone had an e-reader, so I wrote my own story. JS: So after you wrote that first story you’re still a long way from getting a book published. Give us the timeline from then until book publishing. TI: That story took, I don’t know, about a year… maybe a little over a year. JS: So this story, you basically wrote a book? TI: Yeah, this is it {Tasha points to her first book, Destiny Ever-Changing}
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ABOUT...the River Valley | September 2014
JS: Wait a minute. This book is the first story you’ve ever written? TI: Yes. So I wrote the story and sent it out to several publishers, and a small one in Atlanta picked it up. But I ended up firing them. They released the book, but we had some contract problems. I asked for my rights back and they gave them back to me. JS: But just being picked up by a publisher is a big deal. TI: Yeah, it’s a big deal. It’s hard to get your foot in the door. But the more I got into the book world, the more I realized there was a whole world of self-publishing out there. It doesn’t have the same stigma that it used to. Self-publishing was frowned upon before, it was tough to get your
JS: I’d imagine the downside to selfpublishing is promotion. TI: Promotion is hard. We do a lot of social media. Without social media it would be really tough, but if you keep putting out books you increase your reader numbers. I have authors who are friends of mine that make $200,000 to $500,000 a year selfpublishing. JS: So just making a living as a writer is very doable? TI: You can’t put one book out and live on it. You can’t put three books out and live on it. You have to keep a steady stream. You release your second book, it drives sales back to your first book. You release a third book and it drives sales back to the previous two. And you can release quickly if you self-publish.
JS: So it helps to be a prodigious writer, and you are a prodigious writer. TI: If I had the time, and wasn’t working full-time, and family, and all that other stuff, I could write a book in a month. JS: Do you have an outline for your stories? TI: I’m not an outliner. I have a whiteboard at home and I’ll jot down some scenes in order. All the rest of the story just happens. JS: How do you keep everything in line? TI: I do have a notebook, and you do have to keep track of everything and tie up loose ends, but most of it is in my head. JS: So do you know how the story is going to turn out before you write it? TI: The stories never end up where I initially intended for them to go. I always come up with a little more or something a little different than I intended, and I think it’s always a little better. People always ask about what I’m working on now, what’s it about, and I’m like well, what I’ve written
so far is… It sounds kind of weird, but you really are that character in your mind, and I’m not sure what that character is going to do. Really, I’m just an over imaginative person. Some might call me a borderline schizophrenic {Tasha laughs}. JS: This is a good segue into the work involved with writing. Most people don’t understand that it’s hard work, and it never ends. TI: It is hard work, and it never ends. My mind never shuts off. I keep a running list of character names, story ideas, and I add to it all the time because you see stories everywhere. Stuff you see on T.V., something somebody said, somebody you see in Wal-Mart, they’re everywhere. I had a story idea from a T.V. commercial, a jewelry commercial, not long ago. Of course jewelry, and romance and all that is my thing, but still. It was from a commercial. And sometimes they just happen organically,
even when you’re not seeing something, you can just have a thought. JS: Are your books a series? Do they all have the same characters? TI: This {picks up Destiny Ever-Changing} is a stand alone. Everybody wants me to write another story {as a follow up} with a different set of characters, but I just haven’t done it yet. Then I had an idea for this book {picks up Every Breath}, which actually spurred off an assignment in comp one at Tech. We had to write a little short fiction assignment so I made up this story about a soldier that became pen pals with a woman here in the states, and it led to this book. Continued on page 31...
September 2014 | ABOUT...the River Valley
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ABOUT...the River Valley | September 2014
ABOUT...the River Valley | Valley Vittles
TARASCO'S | 217 N Front St, Dardanelle
Seafood with South of the Border Spice Story by JOHNNY SAIN | Photos by LIZ CHRISMAN
Mexican food is one of the more commonly hybridized ethnic foods. Finding Mexican food with pure south of the border ingredients is tough. Tex-Mex is often labeled Mexican, but once you get past the tortilla there’s a lot of American influence on the dishes. Nothing wrong with that, Tex-Mex is delicious, and you’d be hard pressed to find traditional food from any culture that hasn’t been tweaked by other cultures. Such is the evolution of food. Still, there’s something to be said for getting back to the original defining ingredients of a culture’s cuisine. There are regional differences in authentic Mexican food. The Yucatan Peninsula features pork and native Mayan ingredients such as chaya (spinach tree leaf) in many dishes. Southern Mexican fare is strong on corn tortillas and chicken as the main meat ingredient. Northern Mexico food tastes similar to TexMex with flour tortillas, beef and refried beans. And the Baja region is known for fish tacos made with fresh caught Pacific seafood. A staple seasoning of many Mexican dishes regardless of region is chipotle. Chipotle is smoke-dried jalapeno. Drying was an early form of food preservation in Mesoamerica centuries before the rise of the Aztecs. It was used for both meats and vegetables. But unlike most
chile peppers, the jalapeno’s thick flesh wouldn’t dry completely in the sun so a smoke-drying process was used to ensure proper curing. The name for the resulting smoky, spicy pepper comes from the Aztec word, chilpoctli, meaning smoked chile. When you find a plate of authentic Mexican food in front of you with the colors and smells of the food regions blended, you know it’s going to be good. And the Tony and Mary from Tarascos in Dardanelle is just such a plate. What you get is fresh mango salsa nestled between one shrimp taco and one salmon taco, both covered in that spicy chipotle seasoning. It’s a blend of color and texture, sweet and spicy that delights the eye as well as the palate. And after that first taste, as the smoky pepper mixes with the salsa’s cilantro, you’ll savor the flavor of culture south of the border. l September 2014 | ABOUT...the River Valley
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ABOUT...the River Valley | Countertop Creations
The Good (HDL), the Bad (LDL) and the Ugly (Heart Disease) Story by LYDIA ZIMMERMAN, Food Editor
T
he month of September is Cholesterol Awareness Month. Cholesterol is a waxy, fat-like substance your body needs, but too much and it can build up on the walls of your arteries and lead to heart disease (the number 1 killer in the U.S.) and stroke. Not only does cholesterol affect the heart, but also the brain. A study published in Medical News Today (December 2013) said researchers discovered from results of blood tests and brain scans that some Alzheimer’s patients had higher levels of “bad” cholesterol (LDL) and lower levels of “good” cholesterol (HDL), which linked to the more amyloid plaques in the brain. Your physician can do a simple blood test to check your cholesterol levels. According to the CDC here are the desirable levels: Total Cholesterol Less than 200mg/dL, LDL (“bad cholesterol”) less than 100mg/dL and HDL (“good cholesterol”) 60 mg/dL or higher. The Mayo Clinic recommends that you limit dietary cholesterol to less than 300 mg a day if you are healthy. If you have cardiovascular disease, diabetes or a high LDL (“bad”) blood cholesterol level, you should limit your dietary cholesterol to less than 200 mg a day. Exercising, eating a healthy diet and not smoking will help prevent high cholesterol and reduce levels. In some cases, your physician may suggest going a step further and prescribing medication. Many people have been diagnosed or have loved ones who have been diagnosed with cholesterol issues. I have put together some “Heart Healthy” recipes for this month’s column. As always, enjoy! 20
ABOUT...the River Valley | September 2014
CARNE ASADA 2 tsp unsweetened cocoa powder 1 1/2 tsp chili powder 1 1/2 tsp chipotle chile pepper (in a jar down the spice aisle) 1 1/2 tsp smoked paprika 1/4 tsp salt 18 oz trimmed top round steak 1 tsp olive oil In a small bowl, mix the first five ingredients until well blended. Place the steak on a clean, flat work surface. Using the toothed side of a meat mallet, tenderize the steak by pounding both sides to a 1/8 in thickness ( it can have some holes in it but should not be so flat it tears apart). Rub the oil all of the steak, then rub the seasoning mixture evenly over that. Allow the steak to stand for 15 to 20 minutes. Meanwhile, preheat a grill to high heat. When hot, grill the steak for 45 seconds to 1 minute per side for mediumrare. Transfer to a plate and tent with foil (place the foil loosely over the top) for 10 minutes. Cut across the grain into thin slices and serve immediately. Serves 4 (4 oz servings) Cholesterol 56mg per serving Recipe courtesy of The Biggest Loser Flavors of the World Cookbook LOW CHOLESTEROL BANANA PUDDING 2 c skim milk 2 T cornstarch 1/4 c brown sugar 2 tsp vanilla extract 2 bananas 8 vanilla wafers Heat 1 1/2c milk in saucepan over medium heat. Mix cornstarch with the remaining 1/2 c of milk and add to the heated milk in pan. Stir in sugar and vanilla and cook until thick, stirring often. Cool mixture and add bananas. Line a serving dish with vanilla wafers and pour pudding into dish. Chill until ready to serve. Makes 4-6 servings
PORK CHOPS WITH MUSTARD CREAM SAUCE 4 (4-oz) boneless center-cut loin pork chops (1/2 in thick) 1/2 tsp salt 1/4 tsp black pepper Cooking spray 1/2 c fat-free, less-sodium chicken broth 2/3 c fat-free half-and-half 1 T Dijon mustard 2 tsp lemon juice Chopped fresh parsley (optional) Sprinkle both sides of pork with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, and cook 4 to 5 minutes on each side or until lightly browned and done. Transfer pork to a serving plate, and keep warm. Add broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard, and lemon juice. Reduce heat, and simmer, uncovered, 6 minutes or until sauce is slightly thick. Spoon sauce over pork; sprinkle with parsley, if desired. 4 servings (serving size:1 pork chop and 2 T sauce) Cholesterol 65mg per serving Recipe courtesy of Oxmoor House/ myrecipes.com CHICKEN SAUSAGE WITH POTATOES AND SAUERKRAUT 12 oz (4 links) cooked chicken/turkey sausage, halved lengthwise and cut into
2 to 3 inch pieces 1 T extra-virgin olive oil 1 med onion, thinly sliced 3 med Yukon Gold potatoes, halved and cut into 1/4-in slices 1 1/2 c sauerkraut, rinsed 1 1/2 c dry white wine 1/2 tsp freshly ground pepper 1/4 tsp caraway seeds 1 bay leaf Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving. Serves 4 (1 1/2 c servings) Cholesterol 60mg per serving Recipe courtesy of Eatingwell.com GRILLED FLANK STEAK TACOS WITH AVACADO-LIME SALSA 1 T chili powder 2 tsp grated lime rind 1/2 tsp salt 1/2 tsp chipotle chile powder 1/4 tsp freshly ground black pepper 1 (1-lb) flank steak, trimmed Cooking spray
Salsa 1 c diced peeled avocado 3/4 c finely chopped tomato 1/4 c chopped fresh cilantro 1/3 c finely chopped Vidalia or other sweet onion 1/2 tsp grated lime rind 2 T fresh lime juice 1/4 tsp salt 1/4 tsp hot pepper sauce (such as Tabasco) Remaining ingredients: 8 (6-in) corn tortillas 2 c very thinly sliced green cabbage To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour. Prepare grill to medium-high heat. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage. 4 (2 tacos) servings Cholesterol 40mg per serving Recipe courtesy of cookinglight.com
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BEEF AND BEER CHILI 1 1/2 c chopped red onion (about 1 medium) 1 c chopped red bell pepper (about 1 small) 8 oz extra lean ground beef 2 garlic cloves, minced 1 1/2 T chili powder 2 tsp ground cumin 1 tsp sugar 1/2 tsp salt 1/2 tsp dried oregano 1 (19-oz)can red kidney beans, drained 1 (14.5-oz)can no-salt-added diced tomatoes, undrained 1 (14-oz)can low-sodium beef broth 1 (12-oz)bottle beer 1 T yellow cornmeal 1 T fresh lime juice Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in lime juice. Serving size: 1 1/2 cups. Cholesterol 30mg per serving. Recipe courtesy of cookinglight.com MOCHA CAPPUCCINO PUDDING CAKE 1 1/4 c all-purpose flour 1 3/4 c sugar 1/4 c baking cocoa 1 T instant espresso coffee (dry) 1 1/2 tsp baking powder
1/2 tsp salt 1/2 c fat-free skim milk 2 T butter, melted or canola/soybean oil 1 tsp vanilla 1 tsp instant espresso coffee (dry) 1 1/2 c very warm (120 to 130 F) fat-free skim milk Heat oven to 350°F. Mix flour, 3/4 c of the sugar, 2 T of the cocoa, 1 T espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 c milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches. Mix remaining 1 c sugar, remaining 2 T cocoa and 1 tsp espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 c very warm milk over sugar mixture. Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes. Serving size 1/2 c Cholesterol 5mg Recipe Courtesy of Betty Crocker Heart Healthy Recipe Book SAVORY SQUASH, CARROT AND GINGER SOUP 2 tsp olive oil 4 carrots, peeled and chopped 1 sm white onion, peeled and chopped 1 minced garlic clove 3 T diced peeled fresh ginger 1 c cubed peeled butternut squash 1 diced peeled apple 4 1/2 c vegetable broth 1 1/2 tsp sea salt, plus more to taste 1 (12-oz) can light coconut milk 1 diced peeled pear, for garnish
2 tsp minced chives, for garnish 4 slices whole-wheat bread, toasted In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables are tender. Pulse mixture in a blender or food processor until smooth. Add coconut milk, then add salt, to taste. Garnish with diced pear and chives, if desired. Serve with 1 piece of bread. Makes 6 servings Cholesterol 0 mg per serving of soup Recipes courtesy of Health.com APPLE-CINNAMON GRANOLA 3 c regular oats 1 c whole-grain toasted oat cereal (such as Cheerios) 1/3 c oat bran 1/3 c finely chopped walnuts 2 tsp ground cinnamon 1/4 tsp ground cardamom 2 T butter 1/3 c applesauce 1/4 c honey 2 T brown sugar Cooking spray 1 c chopped dried apple Preheat oven to 250°. Combine first 6 ingredients in a large bowl, stirring well to combine. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add 1/3 cup applesauce, honey, and brown sugar to
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ABOUT...the River Valley | September 2014
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pan, and bring to a boil. Cook for 1 minute, stirring frequently. Pour applesauce mixture over oat mixture, stirring to coat. Spread mixture in an even layer on a jelly-roll pan coated with cooking spray. Bake at 250° for 1 1/2 hours, stirring every 30 minutes. Allow to cool completely. Stir in chopped apple. Note: Store granola in an airtight container up to one week. Is great by itself or with yogurt for breakfast or a snack. Makes 6 (1/2 c) servings Cholesterol 5mg per serving Recipes courtesy of Cooking Light Magazine CHOLESTEROL FREE BANANA BREAD 4 T I Can't Believe It's Not Butter! spread 1/2 c Splenda sweetner 1/2 c honey 1/2 c Egg Beaters egg substitute 2 bananas 1/2 tsp baking soda 1 1/2 c flour Pre-heat oven to 350 degrees. Grease 1 loaf pan and set aside. Cream together butter, Splenda, and honey. Add Egg Beaters. Chop bananas, add to mixture, mix well. Add in remaining ingredients. Mix well. Pour into greased loaf pan. Bake 50-60 minutes. (May want to check on bread after 50 minutes to make sure you don't burn it.) Bread is done when inserted knife or toothpick comes out clean. Number of Servings: 9 Cholesterol 0mg per serving Recipe courtesy of recipes/Sparkpeople.com
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Collegiate Wrestling comes to the River Valley Story and photos by LARRY ISCH
It’s early August on the University of the Ozarks campus and first-year men’s wrestling coach Jason Zastrow’s small, freshlypainted office in Mabee Gymnasium is lined with stacks of opened and unopened boxes of all shapes and sizes. The boxes contain the essential items and equipment for a wrestling program -- singlets, warmup jackets, head gear and mat tape. As Zastrow talks with a visitor, a delivery driver knocks on his office door with the latest treasure: an 18-wheeler full of wall mats. “Every morning I come to work, it’s like Christmas,” said Zastrow. “You can’t help but get excited when you see this stuff come in. That’s when you know this thing is for real.” When officials at the Clarksville university decided last spring to add men’s wrestling to its athletic program, it became the sixth collegiate wrestling program in Arkansas, but the first in the River Valley, and the first one west of Conway. “As we were looking at options for adding new sports, we wanted a sport that was growing in popularity, that we could recruit for, and that we had the facilities for,” said Ozarks Athletic Director Jimmy Clark. “Wrestling fit all those criteria. It’s about giving our student-athletes another opportunity to compete.” The 31-year-old Zastrow was hired by Ozarks in May, 24
ABOUT...the River Valley | September 2014
bringing with him an impressive pedigree. A native of Coon Rapids, Minn., Zastrow has been wrestling since he was six. He is a former collegiate wrestler and assistant coach at the most dominant NCAA Division III men’s wrestling program in the country, 11-time national champion Wartburg College in Waverly, Iowa. Zastrow and his wife, Jenny, had recently moved to Northwest Arkansas where her job working with Wal-Mart had taken them. Zastrow spent the past year serving as a volunteer coach for Springdale Har-Ber High School. “I feel like this is what I’ve been working toward and preparing for my entire life,” Zastrow said. “It’s an amazing opportunity to start something from scratch and to have input in every aspect of the program. That’s what I tell the young men that I’m recruiting: How often do you have an opportunity to be a part of starting something special, the first? I’m ready for the challenge and I want young men who want that challenge.” One of the first hurdles for starting the program was securing a facility. University officials did that by converting a 4,090-square-foot area in Mabee Gymnasium that once held an
indoor swimming pool into a facility that the wrestling program will share with a new competitive cheer/STUNT program. Next came a coach’s office, wall-to-wall matting, enhanced lighting and new locker-rooms. Little Rock businessman Greg Hatcher, a former Division III wrestler and avid supporter of wrestling in Arkansas, was instrumental in helping Ozarks get its program started. He helped defer the hefty cost of starting a new program by purchasing such things as floor and wall mats for the university. Hatcher, who is president of the Arkansas Wrestling Association, also helped get the wrestling programs started at Ouachita Baptist University, Lyon College, Williams Baptist College, Central Baptist College and Arkansas Baptist University, “Greg is someone who is very passionate about wrestling and wants to see it grow in Arkansas,” said Clark. “With his help, we were able to eliminate some of the hurdles of starting a new program, like the cost of basic facility equipment. With his help we were able to move pretty quickly.”
Zastrow (left) and U of O Athletic Director Jimmy Clark hold up new warmup jackets and singlets for the men’s wrestling program as renovations continue in the new 4,090-square-foot wrestling facility that once held the University’s indoor swimming pool.
Division III American Southwest Conference (ASC), made up of schools from Arkansas, Louisiana and Mississippi. Since wrestling is not an ASC sport, the Eagles will compete as an independent and, most likely, be placed in the powerhouse Iowa regional, made up of tradition-rich D-III programs in Iowa and Illinois. With the next closest DIII wrestling programs a daunting eight-hour road trip away --- Huntingdon College in Montgomery, Ala., and Simpson College in Indianola, Iowa --- Zastrow has had to get creative with his scheduling. The first-year schedule includes about 12 dates, many of them dual meets, and all of the matches on the road. As well as D-III programs, he has scheduled matches with D-I, D-II, NAIA and even club programs. The wrestling season typically runs from mid-October to mid-March. There are 10 different weight classes, ranging from 125 pounds to 285-plus. Zastrow said a full squad has up to 40 wrestlers, but he expects to have about five when the inaugural season rolls around in less than two months. “From scheduling to roster size, this first year is not going to be ideal, but we’re going to make the most of it and work on building the program the right way,” Zastrow said. “I’ve talked to other coaches at colleges that have started New wrestling coach Jason Zastrow speaking at a June news conference at University wrestling in recent years and one of things they say is to of the Ozarks announcing his hire as the school’s first men’s wrestling coach. not be in a big rush and to build the program the right way. Clark, who is also the university’s head baseball coach, has We want to build one block at a time. I want to see growth in the found himself gaining a crash-course lesson in the intricacies of program each day. We want to build a program that the university, the athletic program and the wrestling community can be proud of.” wrestling. “I’d be in the hotel room after a road baseball game and I’d One long-time River Valley wrestling enthusiast is already have collegiate wrestling on the TV,” Clark said. “I found myself proud of the Ozarks program. Adrian Meredith is entering his learning a lot about wrestling and really getting into the sport. It’s second season as head coach of the Russellville High School very physical, yet technical as well. I still have a lot to learn, but wrestling program. As a former volunteer assistant coach, from what I’ve seen I think it will be an exciting addition for the Meredith helped establish the program at RHS in 1999 and has seen the sport’s interest grow from about 12 high school wrestlers athletic program and the University.” >> The university’s athletic program competes in the NCAA “on a good day,” to 24 last year. September 2014 | ABOUT...the River Valley
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“I think that it’s great that the university’s administration had the insight and courage to add wrestling,” said Meredith, a former Florida high school and community college wrestler. “It’s been amazing to watch the sport grow in Arkansas and in this area since 1999. And now to have a college program in the River Valley is tremendous. Now there’s a program 20 miles down the road that our kids can see and watch and aspire to compete at on the next level. There are not a lot of wrestling options on the next level for our kids, and now’s there is one right here in our backyard. I’m ecstatic.” Zastrow believes that with a recruiting base of Arkansas, Oklahoma, Missouri, Texas and Louisiana, there is plenty of high school wrestling talent to pull from. “There are about 60 high schools in Arkansas that have wrestling programs, and I think that number is going to continue to grow,” Zastrow said. “Arkansas doesn’t have the depth that a lot of other states have, but the top talent is very good. Then you have states like Oklahoma, Missouri and Texas where the sport has a
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ABOUT...the River Valley | September 2014
little more tradition, but there aren’t a lot of colleges that offer wrestling. There is only one college in the entire state of Texas that offers collegiate wrestling and there are no other D-III schools in Arkansas, Missouri or Louisiana that offer wrestling. We feel like we can have some recruiting advantages in those areas.” One thing that Zastrow is sure of is the type of student-athletes he wants in his program. “I want kids who are willing to put in the hard work and sacrifice that it takes to be a successful collegiate wrestler,” he said. “A true commitment to hard work is the difference between an average wrestler and a very good wrestler. I also want kids who are a good fit for the university; who are going to take advantage of a top-notch education and be model student-athletes. It’s usually easy to motivate young men to wrestle, but you want to make sure they are making good choices in school and in their personal lives.” The experience of being a student-athlete, and not necessarily the wins and losses, is what will stick with the young men long
after they leave college, Zastrow said. “Me and my friends don’t remember much about the wins and losses from our college wrestling days, but we do remember the bad motels we stayed in or particular road trips,” Zastrow said. “Now, I definitely want to win, but in 20 or 30 years, what these student-athletes will remember most is the camaraderie and friendships that they shared.” With the University’s inaugural wrestling season fast approaching, Zastrow has had a few sleepless nights as his mind runs through a seemingly endless inventory of items and equipment needed to start a sports program from the ground up. “I popped up at 3 o’clock in the morning the other night and realized that I hadn’t ordered mat tape,” he said. “That’s one of the most basics things you need to have, and I hadn’t thought of it. It seems like every day I’m thinking of something that I need to do to get ready for the season. I’m having to think about those small, daily things that you just take for granted at an established program. It’s kind of stressful, but also fun.” l
...continued from page 23 VICKY VILCAN’S DIRTY RICE 3 c cooked brown rice 1 lb extra lean ground turkey 2 tsp salt free cajun seasoning or Creole seasoning 1/4 tsp + 1/8 tsp salt Olive oil spray 1 c chopped sweet onion 1 c chopped celery 1 c chopped green bell pepper 1 T freshly minced garlic 1 c all natural low-sodium chicken broth 1/2 c chopped fresh parsley leaves 1/2 c finely chopped whole scallions 1 T all-natural hot sauce or Tabasco In a medium bowl, add the turkey, Cajun seasoning and 1/4 tsp salt. With a fork or clean hands, mix until well combined. Place a large nonstick skillet over medium-high heat. When hot, lightly mist with cooking spray and add turkey. Cook the turkey, breaking it into large chunks as you do, for 5-7 minutes, or until lightly browned and no longer pink. Remove to a plate or bowl and set aside. Mist the pan again with cooking spray and place it back over medium-high heat. Add the onion, celery and bell pepper. Cook the mixture, stirring occasionally, for 3-5 minutes or until the vegetables are tender and lightly browned. Add the garlic and broth. Bring the mixture to a simmer and cook for 2-4 minutes or until some of the liquid has evaporated. Return the turkey to the pan and add the rice. Cook for 1 minute or until most of the liquid has evaporated. Add the parsley and scallions and cook for 2-3 minutes longer. Drizzle the hot sauce over the rice mixture and stir in well to combine. Remove the pan from the heat and cover. Let sit for 10 minutes. Stir in the remaining 1/8 tsp salt.
Divide among 4 bowls and serve immediately. Cholesterol 45mg per serving Recipe courtesy of The Biggest Loser Flavors of the World Cookbook. SKILLET HAM HASH 2 tsp olive oil 1 lg green bell pepper, diced 1 lg red bell pepper, diced 1 med onion, diced 1/2 c diced lower-sodium, low-fat ham (about 4 ounces), all visible fat discarded 3 c frozen fat-free southern-style diced hash brown potatoes, thawed 1/2 tsp salt-free Cajun or Creole seasoning blend 2 T chopped fresh parsley 1/4 tsp salt 1/4 tsp pepper In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the bell peppers and onion for 4 to 5 minutes, or until the onion is soft and the bell pepper is tender, stirring occasionally. Stir in the ham. Cook for 1 to 2 minutes, or until heated through, stirring occasionally. Stir in the hash browns and seasoning blend. Cook without stirring for 4 minutes, or until the bottom is golden brown. Stir (the golden-brown pieces will be redistributed). Cook without stirring for 4 minutes, or until the bottom is golden brown and the mixture is heated through. Stir in the parsley, salt, and pepper. Serve while still warm. Makes 4 (1 cup) servings Cholesterol 12 mg per serving Recipe courtesy of goredforwomen.org
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ABOUT...the River Valley | Community and Events
Having Fun Helping Others
German Heritage Community Offers 7th Annual Augsburg Fall Fest
On the second Saturday of October (October 11), the community of Augsburg will be flooded with visitors. Each year for the last seven years, people have driven up the mountain north of London and northeast of Dover for a day of fun, good food, and lively entertainment. It is time for the seventh annual Augsburg Fall Fest. Augsburg Fall Fest is a day of celebration for a long-standing German immigrant community, a homecoming for a number of people scattered across the country, an opportunity to visit with folks you probably haven’t seen since the last Fall Fest, and fun for the whole family. People come from Minnesota, California, Oklahoma, and Texas to help the Augsburg residents put on the festival. The festival is held each year as a fund-raiser for two very important causes—The River Valley Free Christian Clinic and the Augsburg Food Pantry. The Christian Clinic, located in Dardanelle, offers free medical, dental, and eye services to residents of the River Valley who are unable to afford them. The Augsburg Food Pantry, sponsored by the Lutheran Women’s Missionary League at Zion Lutheran Church, has been in continuous existence for twenty-five years and supplies food to individuals and families in need. The Augsburg Food Pantry feeds about 500 people each month. The small rural community of Augsburg was formed by
German immigrants in the early 1880’s. In 1883, these first immigrants established a Lutheran church on the top of the mountain, which has been in continuous existence for 131 years. The members of this church, although knowledgeable about their past, are looking toward the future. At the 7th Annual Augsburg Fall fest, on Saturday, October 11, they would like to share with others their German heritage and their interest in developing the community in the years to come. There is no admission fee to attend the festival; it is free to all who come. Growing by leaps and bounds, the festival, located at Zion Lutheran Church at the intersection of Arkansas Highway 333 and Augsburg Road, offers activities that bring hundreds of visitors to the top of the mountain. The church sits on 40 treecovered acres purchased by the German founders from the Iron Mountain Railroad Company. This year’s festival begins at 9:00 A.M. with a noncompetitive Bike Race for fun and fitness. Anyone interested in entering this race may contact Rusty Dorn at 479-746-6676.
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Since the primary occupation of the early settlers in the Augsburg area was farming, the festival features an antique farm equipment display. Kids’ games will be conducted in the morning from 11:00 to 1:00, and bump-and-jumps will be available throughout the day. Children can also ride ponies all day and visit the petting zoo, two of the most popular events at the festival. Visitors to the festival can wander through the silent auction, offering all kinds of interesting items, many of which are antique or handmade. At 1:00 P.M., there will be an old-fashioned cake walk. Shoppers will find unique objects at the arts and crafts booths, and the educational booths have information
about businesses, industries, and services available in this area. Anyone interested in having a booth at the festival may call JoAnn Dorn at 479-331-2302. Entertainment is scheduled from 10:00 A.M. to 1:00 P.M. and from 2:00 to 3 P.M. Local musicians, both instrumental and vocal, are featured at the festival. This year there will be a Cow Patty Drop. This is a fun activity for all members of the family. A grid is marked off with numbered squares, people purchase a square, a well-fed cow is let into the enclosed area, and the holder of the ticket on which she deposits her cow patty wins. German bratwursts, sauerkraut, and hot German potato salad are always a favorite with festival goers, but many other food items as well as tempting desserts are available. The drawing for a side of grass-fed beef, provided by local cattle farmers, will be held at 2:30 P.M. Tickets, available by calling 331-3483 or at the festival, are $1.00 or 6 for $5.00. The day’s activities conclude with bingo. Come and enjoy a beautiful fall day in this serene setting atop Augsburg Mountain (located north of London on Highway 333 and Augsburg Road or northwest of Dover). Bring your whole family, enjoy some good German food, hear good music, bid on some items in the silent auction, participate in the games and cake walk, and just relax in the country atmosphere. It is a rare opportunity where you can feel good about spending your money, having fun helping others. >>
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5TH ANNUAL RIVER VALLEY ALA CARTE BENEFITING ARKANSAS CHILDREN’S HOSPITAL The 5th Annual River Valley Ala Carte benefiting Arkansas Children’s Hospital will be Tuesday, October 14 at the Massey’s Red Barn from 6:30p.m. - 9p.m. Entertainment is provided by Jamie Jones & Outlaw. There will be over 15 food & drink vendors from the area as well as a live and silent auction. For more information & tickets, contact Beverly Keener at 479-968-2973. All proceeds benefit Arkansas Children’s Hospital. 2013 totals were over $20,000 and we expect this year to be better.
WESTBROOK TO SERVE AS INTERIM DIRECTOR OF BANDS AT ARKANSAS TECH RUSSELLVILLE, Ark. (August 13, 2014)--Michael Westbrook has been selected to serve as interim director of bands at Arkansas Tech University during
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the 2014-15 academic year. A 1980 graduate of Arkansas Tech with a Bachelor of Arts degree in music education, Westbrook is retired from a 34-year career directing bands and teaching music for public schools in Arkansas and Oklahoma. Westbrook, who studied music at Arkansas Tech under Gene Witherspoon
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and Hal Cooper, began his career in the school districts at Conway (1980-83), Fort Smith (1983-85) and Van Buren (1985-91). He moved to Oklahoma and served as director of bands at Stillwater High School from 1991-2004 and Westmoore High School in Oklahoma City from 2004 until his retirement in 2014. Along the way, Westbrook earned a master’s degree in conducting pedagogy and performance from Oklahoma State University. Dr. Christopher Anderson, director of bands at Arkansas Tech from 2011-14, resigned effective July 3, 2014, in order to accept a position as director of fine arts for the Lubbock Independent School District in Texas. For more information about the Arkansas Tech Department of Music, visit www.atu.edu/music. l Submit your Community Events by emailing editor@aboutrvmag.com or visiting our website at www.aboutrvmag.com.
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...cont. from page 17 JS: What writers have influenced you? TI: I’m a sucker for sappy love stories so probably Nicholas Sparks. I’ve always been a Nicholas Sparks fan; he’s my biggest influence. Sappy, girly, love stories – that’s what I like. JS: How has small town living influenced your writing? TI: I typically write small town. My characters are small town because that’s what I know. You have that tighter knit community in the books where everybody knows each other. I like the smaller towns with the Mayberry feel to it. JS: Speaking of small towns, now I don’t keep up with the genre, but I haven’t heard about you in the local or state media, and your books sell really well across the country. What do you make of that? TI: Other than the Dover newspaper, no, nothing local in media. I’m friends with the book manager at Hasting’s, and I’ve
always told her that it’s really funny I can have a signing here, and might have a few people come out, but I can go off to Cleveland, and sell out with a line of people to come see me. There was a big signing in Orlando, and they sell a couple thousand tickets for this one, and people are lined up with books for me to sign. Everybody outside Arkansas knows more about me than people here. JS: Do you think you can step into fulltime writing soon? TI: I think maybe at the minimum a year. I think. It’s pretty volatile just like anything else. The market changes. Lots of people see what some of these self-published writers are doing and making, and they want to write. So then the market is flooded with all these new authors that want to be big time writers. And it’s not really the love of the craft that’s driving them. It’s I want to be famous, and I want to make some money. I think readers will eventually see through that, and these writers will
feel that rejection and drop off. It’s not an overnight thing; I’ve been doing this for five, six years. JS: Where can people connect with you and buy your books? TI: You can go to my Facebook page, Author Tasha Ivey. And you can search my books online, but you can find them at Amazon, Barnes & Noble, iBooks, and Kobo. They sell them at the local Hasting’s on the Romance shelf, and I think there’s one in the young adult. JS: Any last thoughts you want to leave with readers. TI: Buy my books {Tasha laughs}. No, really, the third book in the Every Life series is Every Glance, and I’m releasing it mid-September. The other one is a stand alone called Stolen Beauty. I normally write puppies, rainbows and fluffy clouds, but this one is a little darker than what I normally write. It’s still a romance, but goes into the world of human trafficking. I hope to release it around January. l
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ABOUT...the River Valley | Backyard Living
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The Boiled Down Juice
This moment is Joyful
Story by MEREDITH MARTIN-MOATS Photos by JOHNNY SAIN
MY TWIN SONS STARTED PRESCHOOL THIS WEEK. They looked so tiny yet so grown up as they ran to the front door of our house with their giraffe and fox backpacks precariously balanced on their small bodies. It seems everywhere they go these days they run. “Use your walking feet!” I catch myself saying over and over again. They’re still young and clumsy, and in their never-ending excitement they often stillness to our interactions, a momentary crash into one another, their legs and feet tangled together as they trip pause that proceeds the lively days of endless exploration ahead. and fall in the quest to get to...anywhere. Days spent with these near five-yearolds are filled with laughter and endless questions: “Want to hear my joke?” “Can you read this book?” “Can we go for an adventure walk?” “Can I use these scissors to make a hole in the tree?” “Can I borrow the hammer to build something in my room?” “Do you think the ants stare at your feet when you put them in the creek?” “Are there sharks in this water?” “Why does it take six hours to freeze a popsicle? “Can I have a snack?” These days of endless questions are punctuated by sharp moments of intense sibling rivalry only later to be soothed over in still, calm silence where one or both boys become silently enraptured with an ant hill, or a pile of rocks, or a Lego 32
ABOUT...the River Valley | September 2014
project. No matter how I try to make the most of each moment, there is an intensity and an acceleration to their existence. It makes me dizzy. Then there is my two-month-old daughter. She eats; she poops; she sleeps; she wakes for short periods of time to smile and make the most beautiful babbly sounds. But then she’s back to eating and sleeping again. Though I know from experience just how fast these baby days go by, when I am feeding her on the living room couch or dancing her around the kitchen as I sing her to sleep, the moments pass in a hazy languor. Regardless if we’re sitting down at busy restaurant or at a park filled with screaming four year olds, when I hold and nurse this fat, little person, there is a
This week I was looking out over my overgrown garden, frustrated that I can’t keep up with everything. It needs weeding, harvesting, watering, and maintenance of all kinds. It happens this way every year. During the spring when things are just beginning to come up it’s so easy to savor each new sprout. I keep the garden tidy and somewhat neat. I tend to each little growth. But by summer everything just gets out of control. The whole thing becomes organized chaos at best. My daughter feels much like an early spring in my arms (at least for now). In my hands I hold on gently to the growing hands of my August-born five year olds as they run into the world growing, growing, growing. My boys are so clearly the summer.
Seasoned parents are forever telling new parents to enjoy these baby and preschool days. “They grow so fast,” everyone says. My mother died just a few months before I realized I was pregnant with our first children. I entered into parenting hyper aware of the swift passage of time and our
needs are met and there’s an abundance of acceptance and love. Everything else is just detail. Some days I manage to live in that reality and the days are magic. Some days I get caught up in the details. Parenting is a process of endless learning and growing in its own right.
It doesn’t matter how much awareness you bring to each moment: the time still goes by faster than you can prepare for or even comprehend. inability to slow it down, bottle it, control it. When the days are hard and long and everyone is having a meltdown, and the cat throws up in the floor, and I am behind on my work, and someone has a sick stomach that results in a major accident in the front yard right as I realize I’ve locked myself out of the house, I try (emphasis on the word try, of course) to remind myself that this moment is still joyful. We’re together, we’re safe, our basic
There was a time when I thought my awareness of time might somehow save me from time itself. After all, I told myself, I know what it was like to face unexpected loss. I thought, perhaps, that by living each moment fully I could make it through my children’s growing up years with my heart intact. But here’s the thing fellow parents forget to mention: It doesn’t matter how much awareness you bring to each moment: the time still goes
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by faster than you can prepare for or even comprehend. Yes, it’s fundamentally true that living fully in each moment reaps great rewards and builds deep connections. But I have come to realize that no matter how intentionally we live in each moment it’s a fundamental part of the human experience to look around at the other humans with whom we share our lives (whether they be old or young) and wonder where time has gone and how we all wound up here. If my garden is any indication, growth slows down and it speeds up, and it slows down and it speeds up, and goes on forever this way with or without our input. Though it may feel terrifying at times, I think it’s possible to reject our own adult desires to slow down time and allow ourselves, with child-like enthusiasm, to be swept up in the endless rhythm of it all. Doing our best to love them just as they are, in just the place that they are, as they grow and grow and grow. l
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ABOUT...the River Valley | Community Commerce
The Frame Shop & Gallery 311 West C Street in Downtown Russellville | (479) 967-1398 brian@frameshopgallery.net | frameshopgallery.net Story and photos by EMILY LANGFORD
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with some serious edge. When you walk into The Frame Shop & Gallery, all of the things you love about a small town instantly welcomes you, but you are also greeted with a few of the aspects you love about a metropolitan area. There are frames for days blanketing the wall, also doubling as chic décor, European inspired curtains allowing just the right amount of sun to fill the space, and then there is owner, Brian Irwin, who could easily be compared to the surroundings; unintentionally chic, a personality rivaling the warmth of the sun, and a creative, European presence you cannot ignore. Although the shop has been running for 35 years, this is Irwin’s second year reigning as owner. After years of dabbling in everything from technology, real estate and obtaining a degree in public relations, it appears as if Irwin has found his niche. While speaking of his clients, the work he does and the things that inspire his work, his eyes lit up and his mouth could not keep up with his rapid thoughts. After a quick glance around, it is easy to see that the clients
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served are just as interesting as he is. “People are in love with the things they bring in, and the importance should be reflected in the materials used. I don’t do ‘okay,’ I want you to love the final product.” said Irwin. When asked about the process of helping a client, he cracked a smile and said, “It requires conversation. I hear phenomenal tales!” With anything, there are challenges, and Irwin said the hardest part of his job can be getting people to see the whole picture and vision. Additionally, he said that it is also one of the best parts because it means “they trust your interpretation of their vision.” “Whether it takes 10 minutes or an hour, we will figure it out,” he added. Not only is The Frame Shop & Gallery the birthplace of many beautiful things now hanging in the homes of locals, but it also houses incredibly eclectic art created by artists in the community. Every month, a new artist is displayed on the walls and an art show is held. The next show will be held August 30, with Beth Whitlow as the featured artist. With seasons about to change, it seemed obvious to ask Irwin about trends in his industry and ways to spruce up a home. “I think trends exist, but I am really not in to trends.”
Perfect answer. However, sprucing up a home can easily be done with simple things like adding “fresh flowers and lamps.” “I love a good lamp,” said Irwin. Furthermore, he said his mother always says “every room has to have some black.” Mother knows best, right? l
September 2014 | ABOUT...the River Valley
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ABOUT...the River Valley | Outdoors
Read more from Johnny at www.aviewfromthebackroads.com
Grape with a Southern Twang Story & Photo by JOHNNY SAIN
“Oh my…that is…whew!” This was the reaction from my daughter after her first muscadine tasting. It’s the typical reaction from first-time tasters. The wild grapes have a distinct flavor, and can be a bit tart before the first frosty mornings tame that tangy bite. Found throughout the hot and humid southeast, wild muscadines ripen in mid to late September around the River Valley, but you can often find them hanging on the vine and perfectly edible into late October. That is, if some other critter doesn’t get to them first. They are a favorite food of deer, raccoons, bear, fox, coyote, many birds and of course opossums. The naming of our southern wild grape is courtesy of early American settlers who christened it after the muscat grape, which is a French grape used in making muscatel wine. The word “muscat” means musky in French. So the early settlers called the musky smelling wild grapes they found here by the same name as the sweet grapes they had known in Europe, and that word changed through the years -- as words often do -- into muscadine. The grapes are indeed pungent. I’ve located muscadines by smell numerous times while strolling through the forest.
Cousins of the widely cultivated “bunch” grapes like Concord and Catawba, muscadines grow in clusters of berries instead of bunches. Other differences include skin thickness. Muscadines are tough, thick-skinned grapes while bunch grapes tend to be more delicate. Muscadines are not only physically tougher, they are also more disease resistant, producing antioxidants to combat fungal and bacterial infections that often kill bunch type grapes. Muscadines are very tolerant of soil conditions. I’ve found them all over the place, but they seem to do best on hilltops with quite a bit of sun. Vines literally drooping with fruit often grow out of sandy, rocky, parched soil that doesn’t look like it could support a prickly pear. They thrive in these relatively arid conditions by sending out airroots from the vines, which gather moisture from the air. Muscadines are survivors. Muscadines are a seasonal favorite for me. They are the flavor of fall right along with fried squirrel and fresh whitetail tenderloin, but it is somewhat of an acquired taste for those accustomed to store bought fruit. The defining characteristic of a muscadine is the pucker inducing jolt right after that first chomp. Most of the tang is in the skin; the meat inside is surprisingly saccharine. Two opposing tastes melded in the muscadine to form nature’s own sweet and sour candy. I like to eat them raw, but jelly and wine recipes abound as a treasured part of southern heritage. No matter how you eat them, once you’re hooked on the unique southern “twang” of muscadines you’ll be looking for vines and filling buckets with the rest of us. l
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ABOUT...the River Valley | September 2014
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ABOUT...the River Valley | Engagements
Save the Date!
Calendar listings of engagement, wedding and anniversary announcements on the pages of each issue of ABOUT…the River Valley are available at no charge. They may be mailed to: ABOUT Magazine, P.O. Box 10176, Russellville AR 72812 or sent via email to: editor@aboutrvmag.com. (A phone number must be included for verification.)
~ September 6 ~
~ October 25 ~
Megan Hampel and John Kennedy Jena McCarty and Orry Lee Shannon Ward and Andrew Taylor
Carmen Flurry and Jonathan Halbert Morgan Whorton and James Roe
~ September 13 ~
Mandie Moore and Patrick Hudson
~ September 20 ~
Lacie Oels and Kyle Bohannan
Allison Cotton and Calder Melton Meagan Dake and Caleb Longoria Summer Johnson and Elpwe Ray Ashley Jones and D.J. Martin
~ September 27 ~
Allyson Gibson and Dylan Jackson Cortney Lanphear and Talin Bever Summer Thomas and Talon Christy
~ October 26 ~
~ November 1 ~ ~ November 8 ~
Sarah Alpe and Eric Neihouse Katelyn Simmons and Dale W. Brown, II
~ November 29 ~
Tessa Brunetti & Austin Floyd
~ December 13 ~
~ October 4 ~
Breanna Vestal and Logan Pruitt
Madison Carroll and Charley Buford Lyndsey Hunt and Jordan Vinson Lauryn Tereza and Taylor Carr
~ October 11 ~
~ December 20 ~
Amy Hindsman and Jason Able
~ October 18 ~
Allison Caldwell and Cody Nash Carly Ward and Garrett Robinson
Lauren Nelson and Justin Morden Bethany Wade and Shawn Sutton
~ January 3 ~
Meagan Hamby and Steven Minniear
To have your engagement or wedding published in a future issue of ABOUT Magazine, send your information, photo* and a check for $57.50 to: ABOUT Magazine, PO Box 10176, Russellville AR 72812, or visit visit www.aboutrvmag.com/forms.html. Word count is limited to 225 words. Deadline is the 15th of the month preceding publication. For additional information, call (479) 857-6791. *Digital files are accepted and will be published upon receipt of payment.
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Freeman, Harris Wed Megan Rachelle Freeman and Blake
Andrew Harris were wed on June 8, 2014 at Grande Point Pavilion Inlet Beach, Fl. The wedding officiant was Michael Young. Megan is the daughter of Terry Freeman of Russellville and Linda Freeman of Roland, Ar. She is the granddaughter of Clarence of Wilma Freeman of Russellville, and Clarence and Pat Lankford also of Russellville. Blake is the son of Steve and Cristi Harris of Russellville. He is the grandson of James and Dorothy O’Neal of Cleveland, and the late Harold and Sue Harris. The bride was escorted down the aisle by her father, Terry Freeman. She wore a silk organza strapless gown with a draped sweetheart neckline. The gown was layered with fluttered over skirts with a sweep train. Matron of honor was Nicole Baily of Fayetteville. Maids of honor were Bethany Freeman and Shay Sherrod both of Fayetteville. Maids were Bonnie Argo of Fayetteville, Angelina Mills of Dover, and Keeleigh O’neal of Benton. Best man was Grey Harris of Russellville. Groomsmen were Brent Klein, Nelson Darnell, Aaron Chenowith, Blake Rowley and Blake Pottoroff. All groomsmen are from Fayetteville. Flower girls were Kate Holycross of Fort Smith, and Kenslee Freeman of Russellville. Ringbearer was Levi Ledbetter of Morrilton. Ushers were Ethan Short and Landon Short, both of Russellville, Parker Mourat of Conway and Blaine Conatser of Fayetteville. The bride and groom honeymooned in Los Cabos, Mexico and make their home in Fayetteville where the bride is employed by Crown Beauty Bar, and the groom by Little John Transportation. September 2014 | ABOUT...the River Valley
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On a Personal Note What Now? Guest Written by Denise Pitts-Robinson
My grandmother said the best lessons we learn are the ones learned after we fall on our face. You pick yourself up, dust yourself off, and try again. So that begs the question: do we help or let them fail? How do you decide whether to help or stand by? I have absolutely no idea.
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My youngest son is leaving for college. Why is it when our children are heading out on their own we feel the need to review every single decision we have made as a parent? I find myself questioning everything we ever thought important to teach our boys. Did we cover the basic things they will need to know to take care of themselves like cooking, cleaning, laundry, budgeting, balancing the checkbook and mowing the lawn? I think we did. What about all of those little things we call “life lessons” that just pop up from time to time. Did we discuss how to deal with those? What about how to deal with emergencies? Did we teach them it is just as important to have a little fun now and then? I could go on and on about the doubts that keep me up at night now that both of our boys are out on their own, but I won’t. I’m out of time. They no longer need me to remind them to brush their teeth or clean their room. I will no longer threaten to take away their cell phone if they don’t get their laundry put away or their homework done. It is now their responsibility to steer their life in the direction they want it to go ... right? They are adults. They make their own choices and decisions. They live where they want to live, they stay out late, eat what they want, date who they want, and spend money as they see fit. At what point do we interfere or offer advice? We are still their parents. Is it acceptable to step in without them asking us to? Do we step in at all? My grandmother said the best lessons we learn are the ones learned after we fall on our face. You pick yourself up, dust yourself off, and try again. So that begs the question: do we help or let them fail? No amount of parenting books published can explain how to stand by and let your child fail. How do you decide whether to help or stand by? I have absolutely no idea. Parenting is the ever-evolving job that has no definitive description and the rules change daily. Parents make mistakes. We do our best, but we are not perfect. The best we can say is that every day
ABOUT...the River Valley | September 2014
we tried to do the right thing. Sometimes it worked out, and other times maybe not, but we tried. My husband and I are well aware that our roles as parents are drastically changing. Gone are the days of buying their school supplies and driving them to a friend’s house for a sleep over. As busy as we thought we were, I miss those things. I miss their funny antics and stories they tell. I miss the water gun wars, food fights, mud wrestling and especially the bugs and lizards little boys give their mom as presents. But we have come to the realization these new roles aren’t so bad either. I can sleep in on Saturday. I can spend the whole weekend working in my flower beds. If we decide we want to go fishing, guess what? We go fishing! There are no little people left in our home to keep up with and make sure their needs are met. After being parents of kids for 20 years, we are now parents of adults. There is a certain freedom we haven’t known before. We are learning to enjoy spending time together as husband and wife again. I recently overheard someone refer to me as “Mrs. Robinson” instead of “Nick or Nate’s mom” and couldn’t help but smile. I’m me again! I don’t have the recipe for what makes a great parent. We tried hard every day and pray we did our best. We have made it clear to our young men that we are available if they need us 24/7. Our oldest called a few days ago wondering why his white gravy wasn’t turning out right. I’m still not sure if he needed my gravy recipe or just needed to talk to his mom, but either way I was happy to be needed. Nathan graduated the Arkansas Fire Academy this year and is attending school to be an Electrician. Nick graduated High School in May and moves into his college dorm on Monday at U of A. We may wonder and doubt some of our decisions over the years but one thing is for sure, our boys are just fine. We are proud of the young men they have become and looking at them makes me realize maybe we didn’t do so bad after all. Look for more interesting features and tidbits in "On a Personal Note" each month in future issues of ABOUT...the River Valley. You'll find short stories, interesting pieces and other great reads from people you know, or would like to know from around the River Valley.
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D & R Paints 1003 S. Rogers Ave Clarksville, AR 72830 479-754-7075 September 2014 | ABOUT...the River Valley
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Chad Masters, M.D. M.D. Chad Masters, Millard-Henry ClinicClinic | Pediatrician Millard-Henry | Pediatrician
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Chad ChadMasters, Masters, M.D. M.D. Millard-Henry Millard-Henry ClinicClinic | Pediatrician | Pediatrician
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