ABOUT | September 2016 by ABOUT the River Valley Magazine

Woo Pig!

Reflecting the Character of the Arkansas River Valley September 2016

www.aboutrvmag.com

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

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

SEPTEMBER 2016 EDITION

Pg16

Pg8

Pg30

8 Tusk: Behind the Fame

It’s three days until the Arkansas football game in Fayetteville, and Tusk, the beloved Razorback mascot, is getting a bath. He has a long week ahead of him. See, Tusk’s life isn’t like any ordinary hog’s, it is much more interesting.

14 I Like Your Toupee

16 Mission Control

When Daniel Bullock applied for the 10-week internship with NASA, he just had hopes of getting in. Now having completed the internship, he looks forward to continuing the work he started .

22 No Passport Required 30 The Old Gym

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

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

The old WPA Gym in Dover witnessed basketball games, dances and kids just passing the time. But after 77 years, bitter news about the fate of the old gym hit the community.

40 It Only Gets Better with Age

FEATURED MERCHANT Bonds Family Dentistry Pg. 44

August 27 – October 15, 2016

905 E. MAIN, RUSSELLVILLE • 479.968.7071 1003 S. ROGERS, CLARKSVILLE • 479.754.7075 SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

A PAGE FROM

The Editor’s Notebook

Number 43

Arkansas Tech University is my alma mater, but, like nearly everyone from The Natural State, I’m a member of the Razorback congregation. I don’t remember when I became a Razorback fan. I think it was kind of like carrying the family name — I was born into it. There wasn’t another option. I do remember my first Razorback football hero, though. He was the player Lou Holtz called “the most versatile player I’ve ever coached.” His name was Gary Anderson. Anderson was a smooth-as-glass athlete. His official position was tailback, an elusive speedster that carved through the defense or scorched them around the corner, but he was also a dangerous receiver. My mom’s scream of joy as Anderson caught a beautiful touchdown pass from quarterback Tom Jones en route to a 4211 whomping of the No.1 ranked Longhorns in 1981 still rings in my ears today. Billy Ray Smith and a ferocious Arkansas defense lead the way on that glorious day, but Anderson’s catch seemed like the iconic image from one of the greatest games in Razorback history. Listed at six feet tall and 180 pounds, Anderson was always one of the smaller players on the field, but this only added to his mystique. Countless times through the seasons, South West Conference linebackers bent on destruction thought they had a bead on him and then… SWOOSH! Anderson sliced and diced through them, elusive as ultimate truth. My dad called him a rabbit and those hapless defenders were like young beagle pups. They never had a chance. I started peewee football the same year that Anderson played his senior season in Fayetteville. His number, 43, was gone before I chose my jersey, but Mom bought me some cool arm pads as a consolation. If I couldn’t wear his number, at least I could wear his accessories. Anderson wound up his career as one of Arkansas’s all-time leaders in both rushing and receiving yards. Other Razorback superstars have eclipsed his numbers in recent years, but Anderson’s place in my memory has nothing to do with numbers. Anderson was my first hero as an age-of-accountability Razorback fan. I may have been born into the religion of Pig-Sooie, but Anderson was the prophet dressed in cardinal and white that lead me to baptism. Rarely do I hear the words “Razorback football” that an image of number 43 knifing through the defense doesn’t roll through my mind. 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 8 – September 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

Benita DREW

ad ver t isi ng

(4 7 9 ) 8 5 8- 9 2 7 2 6

Christine SAIN

adve r t i si n g

( 479) 970-1998

Liz

CHRISMAN

phot og r a ph e r

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

Chris

ZIMMERMAN

l ayo u t/ d e s ig n

(479) 264- 2438

www.aboutrvmag.com

CALENDAR OF EVENTS: SEPTEMBER 2016

September 2 — Downtown Art Walk in downtown Russellville from 6-9 p.m. Local art, live music, refreshments. For more information contact 967-1716. September 3 — Lakeside Coffee Break at Lake Dardanelle State park from 7 - 9 a.m. Enjoy a cup of coffee on the back deck of the visitor center overlooking beautiful Lake Dardanelle. Park Superintendent, Sarah Keating, will meet you there to share park information and history and answer any questions you might have about the park and the River Valley area. Coffee is free. For more information contact 967-5516. September 10 — The RussVegas Sprint Triathlon and Tailgating Classic in Russellville. For more information go to russvegastri.com and russvegastailgate.com. September 17 — The London Dance at the London Community Building. 7 - 9 p.m. Live music from local musicians and family fun. Learn contra dance, a social dance that is taught and called. No experience or partner required. Admission: $5 per person. Dance Caller: Cynthia Callahan, member Arkansas Country Dance Society. For more information contact 264-0828 September 17 — Migration Celebration at the Mount Magazine State Park visitor. center Valleys around Mount Magazine are natural corridors used for millennia

ABOUT...the River Valley

by transient wildlife. Southward migration peaks in September. Birds, butterflies, even spiders have been seen passing over the mountain. Field trips, guest speakers, crafts, and a live birds of prey demonstration. Admission is free. For more information contact 963-8502. September 21-24 — Annual Fall Automobile Swap Meet hosted by the Museum of Automobiles on Petit Jean Mountain. Classic and vintage automobiles from all over the region are on display. There is also a military vehicle rally. For more information contact (501) 727-5427. September 24 — Feel the Music 5K sponsored by the Dover Choir Parents Organization. Entry fee is $20 if postmarked before Sept. 10, $25 after Sept 10. Check-in and race day registration is 6:45 a.m. Race starts at 7:30 a.m. Awards presentation and door prize drawings after the race. For more information contact Brenda Minks 331-2633 or 857-1020 or dbminks@ gmail.com.

*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.

September 24 — Ozark Memories Day in Dover. Food, crafts, music. Parade begins at 10 a.m. For more information contact doverchamber.net

Arkansas Tech University in Russellville. The 9-12:30 p.m. session, QuickBooks for Beginners, includes set up, reconciling accounts, working with lists, customers, vendors, assets, and liabilities. The 1:304:30 p.m. session, QuickBooks Day-toDay Basics, includes invoicing, receiving payments, bills, handling sales tax and more. A computer is provided during each interactive session. Cost per session is $65. Seating is limited with registration required no later than Sept. 28. For more information contact 356-2067.

September 29 — The Arkansas Tech Small Business and Technology Development Center presents two hands-on workshops for QuickBooks desktop software users at

September 30 — Craig Morgan in concert at The Center for the Arts in Russellville. Show starts at 7 p.m. For more information contact 304-7777.

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

Behind the fame, heâ&#x20AC;&#x2122;s still just a pig from Arkansas.

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

RKANSAS’S WOOLY, TOOTHSOME, FIGHTING SPIRIT INCARNATE HAS A LONG WEEK AHEAD OF HIM. It’s three days until the University of Arkansas football game in Fayetteville, and Tusk, the beloved Razorback mascot, is getting a bath. See, Tusk's life isn't like any ordinary hog’s. From his home near Dardanelle, he'll be whisked around the state for photos, pep rallies, and game events before parading through Donald W. Reynolds Razorback Stadium. The Tusk we see today is actually Tusk IV. He's a direct descendant of the first Tusk who debuted in 1994. Dardanelle's Keith Stokes and his family have been caring for the Tusk bloodline since the beginning. While razorback hogs are not native to North America, they have a long history in Arkansas. Wild hogs are an Old World species that originated in Russia and Europe. When the first Spanish explorers began to map the area in the 1500s, they brought Russian-European hogs with them and traveled with their herds. The Spaniards used hogs as a food source because of their ability to forage on the go and survive a variety of conditions. Naturally, some hogs escaped and thrived in America where they had no natural predators. Later, other settlers found a land filled with hogs. The term razorback is a colloquial term the settlers gave Story by MIKE QUAIN these wild Russian-European hogs because of the Photos by LIZ CHRISMAN coarse bristles along their back, from head to tail, that raise on end when threatened. >> SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

In Arkansas, these wild boars were particularly widespread and troublesome. They would uproot plants and kill small animals as they roamed the countryside. Unlike their domestic counterparts, wild hogs are covered with muscle and have tendons up to an inch thick. They're fierce and aggressive, with a well-earned reputation. A headline from The Telegraph in 1907 reads, "The Arkansas Hog, It Can Outrun a Greyhound and Whip a Wolf or a Bear." The University of Arkansas hasn't always called itself the home of the Razorbacks, however. Originally, the university used the cardinal as its mascot. However, everything changed in 1909. At the time, LSU was widely considered the No.1 football team in the nation. The players of the University of Arkansas visited LSU and razed the home team, with a final score of 16-0. Stepping off the train back in Arkansas, coach Hugo Bezdek faced a throng of media, from the local to the national level. When speaking to the reporters, 10

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

Bezdek said his players played "like a wild band of razorback hogs," and the name stuck. The next year, students voted to make the Razorback the official mascot. Visitors and Arkansas natives alike know the iconic Razorback and Hog Call, but few know much about the actual razorback hog. Keith said one common misconception people have is that razorbacks are red. "Red has nothing to do with razorbacks. Razorbacks aren't red," he said. Instead, the red color is an homage to when the University of Arkansas called the cardinal its mascot. Tusk and his forefathers aren't the first live Razorback mascots employed by the university. Hogs have been brought into the stadium on occasion since the 1920s and continuously since the 1960s. Before Tusk and his family line, the boars were usually domestic red Duroc boars, taken from the University agriculture department. The problem was that the Duroc is a commercial breed that doesn't resemble the wild hogs of legend.

“They're fierce and aggressive, with a well-earned reputation. A headline from The Telegraph in 1907 reads, "The Arkansas Hog, It Can Outrun a Greyhound and Whip a Wolf or a Bear."” In 1994, the U of A athletics department and former player David Bazzel contacted Keith Stokes, President of the Arkansas State Pork Producers Association. They asked Keith to find a live boar to represent the team. Keith traveled to nearby Greenbrier and brought back Tusk I, a Russian boar weighing 475 pounds. Tusk I was smaller than a typical commercial hog and closer in form to the original wild boars of Hugo Bezdek’s time. Those wild boars were smaller than domestic pigs, with fierce tusks, a shovel plate on their skull for digging in the dirt, and long snouts. Tusk I fathered both Tusk II and Tusk III, and Tusk II is the father of the current Tusk, Tusk IV. Of the bunch, Tusk IV is the smallest, weighing in at 300 pounds, and the friendliest Tusk so far. He is also closer in size and form to the original wild razorbacks. Tusk enjoys an 8,000-square-foot indoor facility with both heat and air conditioning. He can also go outside to a 10,000-squarefoot outdoor area full of the mud wallows he loves. "Hogs aren't dirty," Keith explained. "They protect their skin with mud." Hogs have sensitive skin, just like humans. >> SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

Tusk IV uses a coating of mud to shield himself from harsh sunlight and protect himself from biting insects. "Mud is wonderful; it's the most important thing hogs need," Keith said. Keith explains that instead of game day, Tusk has game week. A game week starts Wednesday morning with a bath and ends early Sunday morning when they return home. During game week Tusk needs some cleaning up before he's in the spotlight. On Wednesday, Tusk gets a bath. The process starts with a quick wash from the water hose to clean the mud off. Afterward, he's not allowed access to the mud wallows until Sunday. On

Thursday, Tusk gets a shampoo. "I had a man come up to me at a pep rally and ask my son what I used to wash Tusk," Keith said. "My son told him that I just went to the store and bought regular shampoo for him." The man told him that he knew exactly what Tusk needed. A couple of weeks later, a barrel of elephant wash showed up on his front porch. "I've been using that barrel for the last 7 or 8 years," Keith said. The family leaves Saturday morning, about six hours before kickoff, or Friday morning if they have pep rallies. Tusk rides in a state-of-the-art trailer complete with sound system playing the University's fight song and cameras to monitor Tusk. He's pulled by a large Freightliner Sportchassis pickup. Tusk attends every home football game, including the one in Little Rock. They also travel to Dallas for the Southwest Classic and attend most bowl games. Tusk IV enjoys the ride. "He just loves the attention," Keith said. "When he sees a car pull up beside us, he'll run over to their side so they can take a picture." Once, on their way to Dallas, they pulled over for gas just outside of town. A couple approached them and asked to take pictures. It turns out that they had been traveling the opposite way on the interstate, but turned around and followed the truck for 40 minutes before they pulled over. "We've got to take a picture. My grandpa graduated in 1936, and we've just got to take a picture," they said. Keith, in disbelief that someone would go so far out of their way just to see Tusk, said, "Go ahead and take as many pictures as you want." The family rarely has a fuel stop that lasts less than an hour. "We never had a bad experience with fans," Keith explained. "Even the visiting fans. They'll joke ‘oh looks like bacon, looks like barbecue,’ this, that and the other, but they'll stay there and talk to you and finally let the cat out of the bag how much they love Tusk in just a few minutes." While Tuck loves the attention and is very tame, Keith points out that he is still a 300-pound bundle of pure muscle. "More people have been hurt and killed by tame animals than have ever been killed by wild ones," he said. "When he is in the trailer, me, my son, my wife, or my daughter is with him at all times," said Keith. He explains that when Tusk is in the trailer he knows nothing bad can happen to him, and he's going to get snacks.

1903 S. Arkansas • (479) 968-3991 12

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

When the family reaches the stadium, they'll load a cheer squad and pep band on top of the trailer and visit any pep rallies and tailgate locations. This gives Tusk a chance to interact with fans. About 20 minutes before kickoff they'll enter the stadium with both cheer squads and human mascots atop the trailer. The trailer can accommodate 70-75 people on top. Keith describes pregame as organized chaos. "There are about 300 people in our little corner we have to navigate through," he explained. "And it's a big trailer." After kickoff the family watches the game, and Tusk is ready for snacks. "He gets a grape every time we score, one for each point on the scoreboard," Keith said. When the game is over, Tusk has another chance to interact with his fans. Even though the game is over, the family still has a long way home. They wait for fans to go home and traffic to clear before leaving the stadium. It's often 2 or 3 a.m. Sunday morning before they're home and in bed. "Our game days are often 16 or 18 hours," Keith said.

While it's tiring work, Keith said that he and his family love it. "We're very lucky and fortunate to do what we get to do," Keith said. For him, caring for Tusk and his line is the one way he can combine his love for animals and his love for the Razorbacks. Tusk, of course, enjoys his life as the state's favorite hog. l

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

EVERY DAY LIFE

I like your toupee

Story by SARAH CHENAULT | Illustration by CLIFF THOMAS

BIRTHDAYS ARE NOT ALWAYS AS FUN as they were when we were young, just another year older, another year gone by. In my family, adult birthdays are usually celebrated with dining out at a restaurant chosen by the birthday girl or boy… I mean woman or man. It's relatively low key but still fun to get everyone together to celebrate. My sister is the only September birth in the family, so when her birthday came around last year she chose Ruby Tuesday as her restaurant of choice, and we all agreed to meet for an evening of quiet celebration.When my son and I arrived, we located members of the family and joined them at a big round table. We all embraced in a jovial greeting and wished my sister a happy birthday. I quickly noticed an older man seated directly in front of my line of vision wearing a horrendous toupee. It was extremely obvious that it was a false hairpiece. The gentleman had a few tufts of his own hair remaining above his ears and growing in a line along his nape. His own hair was very gray, and the hairpiece was a shade of medium brown. There was a small sliver of the man's balding head showing between the toupee and his own hair. The hairpiece was perched precariously on the gentleman's head, slightly askew, and slightly disheveled in the back. He was dining with an elderly 14

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

ABOUT...the River Valley

woman, perhaps his wife or companion, and I couldn't help but wonder why she didn't advise the man against wearing his hairpiece. I was really hoping my son wouldn't catch sight of the toupee but after spotting it myself, I was afraid he might have followed my line of vision. "What's on that man's head?" Raff asked, loudly. "Shhhh!" I hissed. "Raff, look over your menu so you'll be ready to order when the waitress comes." Our waitress came right then and took our drink orders, providing a distraction. However, as soon as she walked away, Raff turned back to the question at hand. "Mom, what's on his head?" He asked directly. I was unsure how to answer, but thought it might be best to offer up a simple explanation instead of dodging his question all together. "Well, it's called a toupee, and —” “What’s a two pay?" Raff interrupted. "Shhhh!" I hissed again. "Raff I'm not going to answer your question until you lower your voice. Can you do that?" Raff solemnly nodded his head. "OK, well a toupee is similar to a wig. Except it is worn by men who are going bald. But the men who wear toupees are embarrassed that they are balding so they want to cover it up. And it's never nice to say something to someone that would make them feel embarrassed right?" Continued on page 45...

About Products

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

KAVU

GET READY FOR FALL

RAZORBACK APPAREL FOR CHILDREN

Fall Kavu Bags in various styles and colors.

We just received new flannels, vests and pullovers for men from Patagonia.

A great selection of Razorback apparel for men, women and kids.

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

Congratulations

Erin Claire

August’s Winner of a $100 Gift Card to Feltner’s Athletes Corner!

Subscribe today & win!

ABOUT...the River Valley magazine is 10 years old, and we couldn’t have done it without YOU! To show our appreciation for your support we will be rewarding one lucky subscriber for each month of 2016 with a $100 Gift Card from one of our many loyal and local advertisers!

UPCOMING PRIZES FROM: Rose Drug • Taylor’s Nursery • Leflers SPECIAL THANKS TO Gifts on Parkway • Feltner’s Athletes Corner Catfish N • Peters Family Living • Millyn’s Kitchen Essentials • Fat Daddy’s BBQ

For just $20, you’ll receive 11 issues of ABOUT in the mail! Your subscription (or subscription renewal) will also automatically enter you in our MONTHLY PRIZE GIVEAWAY. Each month a subscriber will be randomly selected to receive a $100 Gift Card from one of our many advertisers. The sooner you subscribe, the more chances you have to win!

Subscribe online at www.aboutrvmag.com or send a $20 check to: 220 East 4th Street, Russellville AR 72801 SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

MISSION CONTROL Daniel Bullock earned an internship with NASA because of tremendous support from his community and his home. Story by SIERRA MURPHY | Photos by LIZ CHRISMAN

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

WHEN DANIEL BULLOCK APPLIED for the 10-week internship with NASA (National Aeronautics and Space Administration), he just had hopes of getting in. While it was a resume builder and a foot in the door for him, it was also a few lesson plans and a connection for the students he mentors and teaches at Arkansas Tech University. Now having completed the internship, he looks forward to hopefully continuing the work he started, eventually to return to the lab housing the inertial measuring unit and sun sensors that bear the marks of his personal craftsmanship invisible to the untrained eye. This engineer, though, didn’t have a prodigious start. Daniel mentally struggled with basic concepts like algebra at a young age. His success, he reveals, is credited to the people who helped him succeed. It was that treatment that drove him to not only succeed, but mentor others to do the same. “My mother drove me to school an hour early,” Daniel said, reminiscing about his time in eighth grade. A teacher would meet him before school and walk him through math problems he struggled with at the time. After tutoring and dedication, though, Daniel was able to overcome misunderstanding. “It was empowering,” he said. From there an interest was born in the halls of Russellville High. “I thought it was really cool when I was a kid in high school, sitting in Mr. Bradley’s physics class or Mr. Peyton’s chemistry class, and they gave me a problem. You could figure out the trajectory of a projectile, or how much chemical you’re going to end up with after a reaction. As a

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

kid who didn’t come from a rich family, that’s pretty empowering to think that, ‘wow, even me. I can know these things about the world around me.’ ” With time, and graduation looming on the horizon, Daniel gained a better understanding of this potential career field. In the beginning, though, he admits his interest was mostly utilitarian.“I knew that the job prospects for graduates with science and engineering degrees were very good,” he said. Although he didn’t follow the stereotypical fall-in-love-with-your-field type career path, his understanding, and even love, for his craft grew as he aged. But looking toward a secondary education would prove to be a feat no one in Daniel’s family had yet accomplished. His mother has her high school diploma and his father his general education diploma (GED), but Daniel is a first generation college student. “My mom and dad always told me they wanted me to go to college because that was important to them,” Daniel said. “The only reason I graduated college was because I had a really good faculty who helped me through.” One of those faculty is Dr. Mostafa Hemmati, current physics professor for Arkansas Tech University. “I have known Dan for over twenty years,” Hemmati said. “He had a wonderful attitude toward learning and he was a joy to have in my classes. I hear wonderful comments from students who have him as a professor now. Dan has a very positive attitude and I believe that will serve him well.”

“Imagine if you have a student who no one in their family ever went to college and you’re able to teach them and mentor them. Then they graduate with an engineering degree. Not only have you changed that student’s life, but you’ve changed the trajectory of the family.”

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

The deeper understanding that Daniel now has in his craft is something he wishes to foster in students. “Imagine if you have a student who no one in their family ever went to college and you’re able to teach them and mentor them. Then they graduate with an engineering degree. Not only have you changed that student’s life, but you’ve changed the trajectory of the family.” That kind of impact Daniel accredits back to the professors that once impacted him. Now, Daniel’s life is mentoring students and partnering with NASA, quite the journey from his struggle with algebra. And while his time at NASA might not be where he wants to end up professionally, it is a bright highlight of his professional career. The project he worked on is the NEA Scout, or “Near Earth Asteroid.” The capsule containing a solar energy powered sail, various cameras and other tracking equipment will launch with the Space Launch System (SLS) in 2018. The NEA Scout will rendezvous with an asteroid coming close to Earth. “The purpose of the mission is to not only gather reconnaissance data on this asteroid, but to show that solar sails are a practical way to propel a space craft.” The solar sails are an area of particular interest within the project itself. The square sail is almost the length of a school bus but thin enough to fit into a capsule14 inches long, five inches high, and nine inches wide along with electronic equipment necessary for

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

launch and reconnaissance. The material of the sail, a polyamide substrate coated with a thin layer of aluminum, is lightweight. The entire capsule itself is a test for NASA. “One novel thing about this satellite is it doesn’t have the thrusters like you might think about on a rocket. It uses light. So when light hits the sail and reflects off of it, it actually gives it thrust to move.” Much of Daniel’s internship was spent testing the internal measuring unit and sun sensors, both of which will be in the capsule with the sail when it launches to rendezvous with the asteroid. What may seem like high-level science can actually be brought into a classroom on Tech’s campus. Proposal writing, product design and measuring and testing materials are all things that Daniel will be taking with him from his time at NASA and applying it in his teachings this semester. The potential behind those projects, though, are what mean the most to Daniel. “Engaging students, not only on campus, with NASA projects, but also helping them get internships at NASA during the summer, to me that’s probably the biggest thing that came out of this summer.” Daniel is going on more than 30 years in the classroom, 13 of those as a teacher. And every year, be it at NASA or helping an engineering student through a problem, Daniel is sure of one thing. “No matter what background you have, you can do amazing things.” l

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

VALLEY VITTLES

ABOUT...the River Valley

No passport required Photos by LIZ CHRISMAN | Story by JOHNNY CARROL SAIN

WEINKELLER RESTAURANT | 3324 Swiss Family Dr, Wiederkehr Village, AR

Atmosphere is important when selecting a place to dine. Doubly so when the establishment is geared toward a regional food. Indeed, part of the charm and appeal of eating out is an opportunity to escape through all your senses — sight, scent, sound and taste — to someplace far away from the ordinary. Arkansas’s wine country offers avenues for sensual escape on all levels. Gentle turns and soft hills lined with vineyards around every corner are hallmarks of wine country across the globe, and they define this Ozark ridge as well. And then you come upon Wiederkehr’s Village. Here, tucked under a knoll and looking for all the world like it was plucked straight from a subalpine village near the Jura Mountains, is Weinkeller Restaurant. 22

The transportation is almost complete when you step inside. Hardwood beams and candle light are what you see. Savory and robust aromas of authentic Swiss cuisine are what you smell. Hospitable voices and soft conversations are what you hear. Only one sense left. So as you peruse the menu for an entree, you order the Swiss onion soup to start. It looks hearty and it smells divine, and then you break the bread and dip a spoon. It’s thick, more of a savory gravy, and then you taste. It took eight hours of careful preparation to create this flavor. You instantly know it was worth every second because it tastes like the mountains and Old World secrets. And you realize you are there. l

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

COUNTERTOP CREATIONS

ABOUT...the River Valley

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE 1 c rice 3 chicken breasts, cooked and shredded 1 onion, diced 2 cloves garlic, minced 1/2 c frozen peas 4 carrots, diced (you can use a bag of frozen peas and carrots) 2 eggs 3 T sesame oil 1/4 c soy sauce Optional: sesame seeds

Nickel and Dimed Story by LYDIA ZIMMERMAN, Food Editor

t’s a phrase I heard while growing up, and after purchasing school supplies and clothes for three kids I understand it. It’s what I often heard my mom say when it came time to purchase all the items we needed for school and pay the fees required for various school activities — “You kids are going to nickel and dime us to death.” Honestly, I don’t remember our school supply lists being so extensive as they are these days. To help with the “my monthly budget is blown” feeling from having those extra school shopping expenses, I’ve researched and found some economical meals that will help get you back on your monthly budget. Purchasing many of the ingredients in the recipes on sale and in bulk to use later will help in the cost savings also. With many of these recipes, leftovers can be reheated and eaten for a second meal depending on the appetite and size of your family. As always, enjoy! 24

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

Prepare 1 c rice with two c water in a rice cooker or on the stovetop. Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes. Crack eggs into pan and scramble, mixing with vegetables. Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat. Recipe courtesy of rachaelschultz.com EASY SPAGHETTI CARBONARA 1 pkg spaghetti or linguine 1 pkg diced pancetta, 8 slices smoked bacon 1 tsp olive oil 1 garlic clove, crushed 1 egg, plus 2 yolks 1 c Parmesan, grated Boil the pasta in a large pan of boiling salted water. Add oil to a frying pan and fry pancetta/bacon for a few minutes until golden and crisp. Add garlic, fry for 1 minute, then turn off the heat. Lightly whisk egg and yolks with most of the Parmesan and some salt and pepper (reserve a little to garnish). Drain pasta, reserving a little of the cooking water. Add eggs and 1 tbsp cooking water to the pasta, then mix until pasta is coated and creamy. Stir in the pancetta/bacon and garlic then serve, topped with the remaining Parmesan.

SPICE DR. PEPPER SHREDDED PORK 1 whole Large Onion 1 whole Pork Shoulder (“pork Butt”) - 5 To 7 lb Salt And Freshly Ground Black Pepper 1 can (11 Oz) Chipotle Peppers In Adobo Sauce 2 cans Dr. Pepper 2 T Brown Sugar Preheat oven to 300 degrees. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour. Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can

and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up. Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like. Or serve over steamed rice. Recipe courtesy of thepioneerwoman.com PIZZA BAKED POTATO 4 baking potato 1 T olive oil ½ red onion, finely chopped 1 garlic clove, crushed 1 pkg sliced pepperoni, torn 1 can chopped tomato or Rotel

½ sm pack basil leaves, shredded 1 c grated mozzarella Heat oven to 200C. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, place on microwave safe plate and microwave on High for 8-10 mins until soft inside. While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil. Recipe courtesy of Good Food magazine

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

Come See O NEWur Gift Sh op!

• Front Door Parking • Old Tyme Soda Fountain • Daily Lunch Specials

(479) 968-1157 • 715 W. Main, Russellville, AR Serving the River Valley Since 1970 SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

slices on top of chicken breasts and sprinkle with salt and pepper. Pour soup on top of mixture in crock pot. Sprinkle stuffing into crockpot, then pour melted butter and water over it. Cook on low for the day (or atlas 6 hours). Recipe courtesy of onecrazyhouse.com

EASIEST CROCK POT CHICKEN SALSA VERDE 1 1/2 lbs raw skinless chicken tenders 1/4 tsp garlic powder 1/8 tsp oregano 1/8 tsp ground cumin salt, to taste 16 oz roasted salsa verde Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours. Remove chicken, shred with 2 forks. Remove 2/3 c of liquid from the slow cooker and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm. Serve over rice or in warm tortillas. Recipe courtesy of skinnytaste.com CROCKPOT CHICKEN POTATO CASSEROLE 3 lg boneless, skinless chicken breasts 2 lg potatoes, cut into big cubes 1 med onion, sliced into thin rings salt & pepper to taste 1 can cream of mushroom soup 1 pkg stuffing 1 1/2 c water 1 stick butter, melted

CHICKEN SHAWARMA Chicken & Marinade 2 lg. (1.25 lbs) chicken breasts ½ c plain yogurt 1 T minced garlic 1 T lemon juice ½ tsp ground cinnamon ½ tsp dried oregano ½ tsp salt ¼ tsp ground nutmeg ¼ tsp ground cloves Yogurt Sauce 7 oz. cup plain greek yogurt ¼ tsp minced garlic ¼ tsp dried dill ¼ tsp salt Sandwich 4 homemade naan, pita, or flatbread ½ head romaine lettuce 1 medium cucumber 2 medium roma tomatoes

Spray bottom of crockpot with cooking spray. Place chicken breasts on bottom of crockpot. Place cubed potatoes and onion

In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove). Add chicken to the marinade, coat

well, cover and refrigerate for 4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor. Prepare the yogurt sauce for the sandwiches. Open a 7 oz. container of plain greek yogurt and stir in the garlic, dill, and salt. Refrigerate until ready to use. After marinating the chicken, grill until cooked through (I use a George Foreman, cooked for about 7 minutes). Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and slice the cucumber and tomato. Build the chicken shawarma sandwiches. Spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay closed as you eat. Recipe courtesy of budgetbytes.com

#moreinMorrilton

MORE OPTIONS

BASICS

HEALTH PRO

WWW.UACCM.EDU | 501-977-2000

TECH

If your goal is to ﬁnd a rewarding career, explore all options available to you. Go online today to learn more about our aﬀordable, convenient technical and transfer degrees.

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

SLOPPY JOE CASSEROLE 2.5 lb of lean ground beef 2 can of Manwich 2 pkg of Pillsbury Garlic Crescent Rolls 4 c of mozzarella cheese, shredded and divided Preheat your oven to 350 degrees F. Always preheat for a good 5 to 10 minutes to let the temperature rise then even out. Spray a 9 x 13 pan with non stick spray generously. Set aside. In a large frying pan brown your ground beef. You want to cook it until the juices run clear and it’s browning. But don’t overcook it. Nothing worse than overcooked ground beef, it won’t absorb sauces well like that. Make sure you stir it often and break it up into little pieces. Once the ground beef is cooked to perfection you can add both cans of the Manwich. Let it get to a nice bubble, then turn it down to a simmer. Open the first package of Pillsbury

Garlic Crescent Rolls. Unroll it and place it in the bottom of the pan you set aside earlier. Spread it out with your hands till it fits the bottom really well. Now take half the mozzarella cheese (2 c worth) and toss it on the dough evenly. Spread it out nicely. Turn off your burner for the Manwich. Carefully pour the Manwich mixture over top of the cheese. Spread it out with a spoon evenly. Now take your remaining mozzarella cheese (2 c) and toss it evenly over the Manwich mixture. Spread it out nicely.

Holland Grills now at DEPENDABLE

WITH THE MAHINDRA MPACTTM XTV

YELL COUNTY GIN COMPANY South 2nd St. • Dardanelle

Now open the second package of Pillsbury Garlic Crescent Rolls and unroll it. The top is trickier. Spread it out by hand in sections before placing on the top of the cheese. You could press it down on parchment if you’re uneasy doing this, then just flip the parchment over and the dough will drop over the casserole perfectly. Honestly it doesn’t have to be perfect. I left some gaps on the side and it looks sort of cool when you do that. You get to see the cheese get all bubbly. Place in the oven and cook for about 10 to 12 minutes, depending on your oven. You want the top to be golden brown. Remove from oven and place on a secure surface. Take a knife and cut the casserole into squares. Remove carefully while hot, the first piece is always the hardest. May the force be with you for that one. Serve with a big old sloppy joe smile! Recipe courtesy of cravingsofalunatic. com

You don’t have to be a farmer or an insured to take advantage of all the great benefits that being a member of Farm Bureau has to offer. Arkansas Farm Bureau members have access to SavingsPlus, an exclusive benefit which contains the nation’s largest private discount network. You’ll find savings on everyday necessities like food, clothing, car care and more. In fact, you’ll save enough to offset the entire cost of your membership and beyond!

DEPENDABLE AIR CONDITIONING COMPANY INCORPORATED

*With approved credit. Program restrictions may apply. See dealer for details. † All offers expire September 30th, 2016.

479-229-4841

www.oldgintractors.com

Russellville • 1805 East Parkway 479-968-1361

“DEPEND ON US” Air Conditioning - Heating - Plumbing

968-5555

3904 S. Arkansas Russellville

www.dependable-air.com SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

EASY CHICKEN AND RICE 2-3 boneless skinless chicken breast 2 c instant rice 1 (4 oz) cup of sliced mushrooms 1 T oil (I use olive oil) 1 tsp garlic powder or salt 1 tsp onion powder/salt 1 T butter 1 can of green beans(optional) Cavender’s seasoning, to desired taste Place thawed chicken breasts in a pot of water and cook until tender. While chicken is cooking prepare your instant rice as directed on package, then set aside. Place oil in to a small skillet and let heat, add mushrooms, garlic powder and onion powder and saute’ in skillet for 3-4 minutes stirring frequently.Then remove from heat and set aside. After chicken is cooked remove from pot and place on cutting board to be shredded. Add butter to cooked rice and stir until butter is melted. Then add shredded chicken, mushrooms and I can of drained green beans (if desired) to the rice. Pour into a serving bowl and add enough Cavender’s seasoning to taste. This is great reheated, as often my kids like to do the next day. So you may want to double the recipe. Serves great with garlic bread.This recipe is actually my mom in laws and I have tweaked it to my families liking. Recipe courtesy of Dorothy Zimmerman/ Lydia Zimmerman

KIELBASA, PEPPER, ONION AND POTATO HASH 1 (14 oz) package kielbasa, cut into 1/4 in rounds 1 green bell pepper, diced 1/2 yellow, red or orange bell pepper, diced 1 onion, diced 3 sm or 2 lg potatoes, peeled and diced olive oil salt and pepper In a heavy bottomed skillet (I like to use my cast iron), heat 2 T of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry

until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 T of olive oil over medium high heat. Remove the kielbasa from the pan and set aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Can be served over rice or noodles or by itself. Recipe courtesy of thetwobiteclub.com

• PARTS • ATV TIRES • ACCESSORIES • GENERAL SERVICE • MOTORCYCLE TIRES • STREET LEGAL SCOOTERS

www.hubbardatv.com 28

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

479-890-6334

TUNA CASSEROLE 8 oz wide egg noodles (or no-yolk noodles) 1 T butter or olive oil 1 medium white or yellow onion, peeled and diced (about 1.5 c) 2 lg carrots, peeled and diced (about 1 cup) 3 cloves garlic, peeled and minced 1/4 c all-purpose flour 1 1/2 c chicken stock 1 1/2 c milk 2 tsp Italian seasoning 1/2 tsp salt 1/4 tsp freshly-ground black pepper 6 oz baby Bella or button mushrooms, sliced 1 c frozen peas 3 (5-oz) cans tuna in water, drained 1 c shredded sharp cheddar cheese 2 T breadcrumbs Preheat oven to 400°F. Cook egg noodles in a large pot of generouslysalted water in a large stockpot according to package instructions. Drain and set aside. Meanwhile, as the water for the noodles is cooking, melt butter (or olive oil) in a large saute pan over medium-high heat. Add

onion and carrots, and saute for 5-7 minutes, or until both are soft. Add garlic and saute for 1 more minute until fragrant. Stir in the flour and cook for 1 more minute. Whisk in the chicken stock until it is combined, then stir in the milk, Italian seasoning, salt, pepper, mushrooms, peas and tuna. Continue cooking, stirring occasionally, until the mixture reaches a simmer and thickens and the mushrooms are cooked, about 4-6 more minutes. Once the noodles are ready, add the sauce mixture to the (drained) noodles, and toss to combine. Stir in the cheddar cheese until it is evenly combined. Then you can either serve the pasta as-is at this point, or continue on to bake it. If you are baking the casserole, pour the noodles into a greased 9 x 13-inch baking pan. Sprinkle the breadcrumbs evenly on top of the pasta, then mist with some cooking spray. Bake for 18-20 minutes, or until the top of the pasta is slightly crispy and golden, and the filling is bubbly on the sides. Yields 8-10 servings, leftovers yay! Remove and serve warm. Recipe courtesy of gimmesomeoven.com

SWEET CASHEW CHICKEN 1 1/2 c of Rice (we use brown rice, not the instant kind) Broccoli Crowns, lightly chopped or chopped carrots (if your prefer sweet tastes) 1/2 c diced onion. 3/4 c Cashews. 4 Chicken Boneless, Skinless Breasts 1 sm can of diced pineapple 1 1/2 c of water Spray bottom of crockpot with cooking spray. Place the first 5 ingredients on the list into crockpot starting with rice then go down the list with the chicken on top. Pour your liquid (pineapple and water) over the chicken prior to turning on your crock pot. Yummy! Your meal will be ready 6 hours or so later. This is a HUGE hit with the kiddos! You can remove the rice and substitute the cashews with a half cup of peanut butter for a creamier recipe that tastes terrific over ramen. Not healthy, but the kids gobble it up! Recipe courtesy of onecrazyhouse.com

THINKING ABOUT A NEW WASHER & DRYER?

NOW’S THE TIME! MODEL CLOSE-OUT SALE on MAYTAG! YOUR CHOICE! WHITE or SLATE

SAVE $ 500!

*FRONT LOAD or TOP LOAD

up to

“The Dependables”

www.fatdaddysbarbque.com

DOWNTOWN 104 North Denver Russellville, AR (479) 967-0420

LONDON 7206 U.S. 64 Russellville, AR (479) 967-1273

and 201 N. Arkansas Ave. • Downtown Russellville SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

The longtime home of Dover basketball is no more, but the Pirate spirit lives on.

Story by ASHLEY PEARSON Photos by LIZ CHRISMAN and TRAVIS CLAYTON

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

THE OLD WPA GYM IN DOVER witnessed basketball games, dances and kids just passing the time. But after 77 years, bitter news about the fate of the old gym hit the community. Reports from a structural engineer, the state fire marshal, and the Arkansas Department of Education deemed the building unsafe. The Dover Board of Education voted unanimously to demolish the gym. The gym, affectionately referred to as the old gym, saw its last high school basket in 1992 before the new Dover gym was put into use. Time took its toll on the old building. The gray paint that covered the bleachers was peeling and chipping revealing the previous black color. Hand rails that led to what was once the concession stand area were rusted, and wooden shelves that once held trophies were empty. The score clock still showed 1st State Bank as a sponsor and fluorescent lights still burned. Ceiling tiles had fallen onto the hardwood floors while some barely held on. At the scoreboard bench a machine sat waiting for someone to start the clock on a new game. There was no sound of the buzzer, no squeaking shoes, no cheering crowd, and the heat of summer only contributed to a faint musty smell that filled the gym. But the heat did not seem to bother members of the community as they gathered together to say goodbye to the old gym on a muggy summer evening, just two days before its scheduled June 6 demolition. The June 4 public memorial service was full of memories. Several people walked around the gym reminiscing and some even picked up the old basketballs lying around to dribble on the hardwood floor. Some pretended to shoot, as the goals had been removed so one could be placed in the high school gym. “It’s going to go, but its spirit will stay,” Marcus Kilburn, an

alumnus from Dover said. The Pirate family and friends gathered outside the old gym to listen to stories and partake in a candlelight service. “That’s just what you did. You came to the gym,” Kilburn said. For Kilburn, the old gym held several memories including a few firsts. Kilburn recalled having his first kiss on the top row of bleachers near the girl’s dressing room on the far end of the gym. Although he would not reveal her name, he did say it was more than just a simple peck on the cheek or lips, but a “real lock-lip” The gym is also where he said his first real cuss word, saw a few fights, and gave the 7th graders their rite of passage. Kilburn also got his first taste of tobacco in the very spot he had his first kiss, though, the tobacco happened a few years earlier. A chew of Days Work tobacco was offered to Kilburn when he was in the fourth grade, and he couldn’t say no when his “best buddy” offered. It was the last time Kilburn tried chewing tobacco as he ran from the bleachers in search of a place to “hurl.” Kilburn’s sister, Marsha Hanson, had tears in her eyes as she recalled sitting at basketball games listening to stories told on the sidelines. The gym was a place where her brother and uncle played basketball, a place where she talked to her mother and aunt. It was where she grew up. “This was a place where you shared your life,” Hanson said. Former student and coach, William “Nubbin” Boley, gave the crowd a glimpse into the past during his speech. During his coaching career at Dover High School, the gym roof needed to be replaced. Two men stripped the roof off the gym that Thursday and Friday, and they were supposed to finish the job on Saturday. Saturday afternoon it began to rain. It rained for a few

“This was a place where you shared your life,”

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

days and the men never returned. Boley saw the gym floor covered in one to three inches of water and the boards no longer lying flat. He knew he needed to fix the floor and only one idea came to mind. Boley called his friend, Delbert Pelham, from the Arkansas Highway Department and asked if he was brave enough to bring his concrete roller into the gym. The roller went right up the sidewalk, up wooden boards the men had laid down to allow access up the stairs and into the gym. While Pelham rolled, Boley secured the boards down with nails. Boley’s plan worked and the floor remained. Boley also recalled his Pirate playing days as the glory days. “We scored 88 points in 32 minutes. “There just was no losing,” said Boley. He spent Saturday mornings at the gym when he would play one-on-one games with his coach, Willy Click. He recalls never beating Click. “He was smarter than me.” Boley went on to play for Arkansas Tech University for four years. After school he coached at Cotter and then returned to Dover to coach. At the end of the ceremony and speeches, candles were lit and those who chose to participate walked to the high school gym to deliver the wooden memory box containing stories, photographs, and even a pair of shoes that Boley had coached in. The wooden box, however, is not a permanent home for the mementos. The memories will be permanently placed in a replica of the old gym. The replica will rest on a base of a section of flooring from the old gym, and the WPA plaque from the front of the building will be inset into a pedestal of rocks from the building. Even after a new gym was built, the old WPA gym was still used for various activities. It was still part of people’s lives. For Megan Musgrove it was “an identifiable relic connecting us to the past.” Musgrove was appointed chairperson of the Dover Old Gym Memorial Committee by the school board. When she realized that the building could not be preserved she began brainstorming about preserving the memories that were created in the building. Musgrove helped plan the memorial service, the replica made of rock and plaque from the gym that will be placed in the high school gym, and other ideas. Musgrove began her career in the Dover school district at age eight. She attended Dover until she graduated in 1997.

Throughout her school career, Musgrove was a cheerleader. During her pee wee and 7th grade year she recalls it was “always freezing” as she stood in the northwest corner of the old gym at basketball games. “I vividly remember being an awkward 7th grader cheering in that freezing corner, performing many a halftime routine out on the floor.” Her own children attend Dover today, and as they used the old gym the past and present blurred for their mother. Not only did Musgrove cheer in the old gym, but she coaches cheerleading both inside and outside the gym, just as she had practiced as a young cheerleader. “Things will be different now. I don't know what the new space will be used for, but new memories will be created there and we will do our best to hang onto our old ones. They will live on in our minds, and now we will have a greater responsibility to share those memories with the younger generations, as they will no longer be creating their own memories there.” There is speculation as to what will fill the space where the gym stood including the idea of a field house. For now, there is a vacant piece of land where the gym once stood. l SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

34 34 ABOUT ABOUTthe theRIVER RIVERVALLEY VALLEY ~~ SEPTEMBER SEPTEMBER2016 2016

SEPTEMBER2016 2016 ~~ ABOUT ABOUTthe theRIVER RIVERVALLEY VALLEY 35 35 SEPTEMBER

COMMUNITY PAGES

ABOUT...the River Valley

Wilson Residence Hall returns to service at Arkansas Tech University Something historic became new again at Arkansas Tech University on Saturday, Aug. 20. Wilson Residence Hall, a structure that dates back to the beginning of the institution more than 100 years ago, re-opened and welcomed its fall 2016 freshmen residents after being closed since spring 2015 for renovations. By the time the returning students move in and class begins on Wednesday, Aug. 24, the refurbished Wilson Residence Hall will house 164 students. Megan Bryant, a junior rehabilitation science and psychology major from Rogers, is among the resident assistants who greeted the freshmen on Saturday and will help them make the transition to life at Arkansas Tech.

“It’s wonderful,” said Bryant when asked about the improvements to Wilson Residence Hall. “I was able to see it before it was closed down, so coming back this semester and looking around at the building…it’s mesmerizing. The floors are nice and they did a great job on the crown molding. I really like it here and hope our residents will too. The Office of Residence Life has helped us with anything we’ve needed. I’ve been putting study tips and stress tips up on my wall…we want the students to feel comfortable here.” A colonial revival structure built from 1910-13, Wilson Hall was placed on the National Register of Historic Places in 1992.

GO HOGS! GENERATOR 5 Years Parts & Labor Warranty Griffin Electric Heat & Air, Inc. SALES AND SERVICE 2605 S. Knoxville • Russellville (479) 968-8555 • (877) 373-2855 Jay & Dennis Griffin • License #122314

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

It is named for Judge R.B. Wilson, who helped lead the effort to locate the Second District Agricultural School (known today as Arkansas Tech University) in Russellville and served on the institution’s Board of Trustees from 1913-27. Improvements performed during the 2015-16 renovation of Wilson Residence Hall included the installation of central heat and air, a new hot water system, interior water sprinklers, a new fire alarm system, wireless Internet, interior facility renovations and storm windows. Funding for the $4.17 million project came from grants through the Arkansas Natural and Cultural Resources Council and the sale of revenue bonds.

Funds from ANCRC grants have previously helped Arkansas Tech renovate Browning Hall, Caraway Hall and Hughes Hall. All three structures are listed on the National Register of Historic Places. Now, another historic structure at Arkansas Tech is new again. The result is a facility that will serve as a home away from home for Tech students for many years to come. “We are student mentors,” said Bryant in describing the job of a resident assistant. “We want to help them along the way. My first resident assistant was really helpful, and it’s a very welcoming experience when it is that way. I want to be like that and make an impression on our residents so they want to stay because ever since that, Tech has been my home.” Arkansas Tech freshmen will participate in a series of social activities designed to integrate them into the campus culture through Sunday, Aug. 21. Formal orientation activities for the Arkansas Tech

Class of 2020 will begin on Monday, Aug. 22, and Arkansas Tech Welcome Week events will continue through Saturday, Aug. 27.

NEW ACADEMIC YEAR BRINGS NEW DEGREE OPTIONS AT ARKANSAS TECH UNIVERSITY

Students will have six new undergraduate degrees to pursue when a new semester begins at Arkansas Tech University on Wednesday, Aug. 24. New undergraduate programs in chemistry education, computer science education, electrical engineering biomedical option, environmental science, game and interactive media design and physics education will debut on the Russellville campus of Arkansas Tech during the fall 2016 semester. “These six programs are aligned with the recently adopted strategic plan for Arkansas Tech University,” said Dr. Robin E. Bowen, president of Arkansas Tech.

“We are already recognized as a leader in STEM (science, technology, engineering and mathematics) education in the State of Arkansas. Adding these programs will make us even stronger in those areas while providing students with access to indemand careers of today and tomorrow.” Bowen went on to note that the three new education degrees will help the state and region address teacher shortfalls in tough to fill positions. “The computer science education degree is in step with Gov. Asa Hutchinson’s leadership on creating a generation of Arkansas kids who can code,” said Bowen. “It is our intention to produce licensed teacher candidates who can answer that call and make Arkansas a hub for technology careers in the decades to come.” Graduates completing the electrical engineering biomedical option will be prepared to apply the concepts and principles of engineering to careers in a variety of health care disciplines. >>

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

The environmental science degree will create opportunities for graduates to work in government and private industry. The program will include courses in animal and plant taxonomy, geographic information systems and environmental assessment. Successful students in the game and interactive media design program will acquire the skills necessary to work in the video game and entertainment industries. Other career paths for graduates of the program could include animation, simulation programming, web design and interactive visualization construction. Visit www.atu.edu/admissions, call (479) 968-0343 or (800) 582-6953 or send e-mail to tech.enroll@atu.edu for more information about academic opportunities at Arkansas Tech.

LAKE DARDANELLE STATE PARK HOSTS NATIONAL PUBLIC LANDS DAY CLEANUP EVENT

Across the nation on September 24, 2016, volunteers will be taking part in National Public Lands Day. In

celebration of National Public Lands Day, Lake Dardanelle State Park will be hosting its annual cleanup held in conjunction with the Great Arkansas Cleanup. Every year, volunteers pick up hundreds of pounds of litter, improving the health and quality of our public areas for people and wildlife. Volunteers clean both within the park and across

the community. Lake Dardanelle State Park’s National Public Lands Day Cleanup will begin at 8 a.m. and last until 11 a.m. with a free lunch and activities to follow. Groups and individuals are invited to participate. For more information about how you can help keep Russellville clean and green, contact Lake Dardanelle State

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

DEPENDABLE AIR CONDITIONING COMPANY INCORPORATED “DEPEND ON US”

Service Contracts Financing Available

AIR CONDITIONING - HEATING - PLUMBING

Lisa Gibson Executive Consultant

Residential • Commercial Sales • Service • Installation

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

(479) 970-7503 www.lisaggibson1@gmail.com Products: www.lisagibson.myrandf.com

Call us today! 754-5242 Clarksville

968-5555

3904 S. Arkansas • Russellville

Toll Free 1-800-298-6505 HVACR 143034 38

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

www.dependable-air.com

Since 1972

Park interpreter Megan Ayres at (479) 8907479 or megan.ayres@arkansas.gov.

ARKANSAS TECH WINS AWARD FROM NATIONAL HISPANIC HONOR SOCIETY

The Arkansas Tech University chapter of Sigma Delta Pi, the national collegiate Hispanic honor society, has been named a Sigma Delta Pi Honor Chapter for its activities during the 2015-16 academic year. Only 13 chapters across the United States earned the Sigma Delta Pi Honor Chapter distinction for 2015-16. This is the third time that the Arkansas Tech chapter has earned the award. It was also recognized as an honor chapter in 201112 and 2012-13. According to a news release from Sigma Delta Pi, all 610 chapters across the United States are asked to submit an annual report each summer. The Sigma Delta Pi national executive committee selects 10-to-15 honor chapters on an annual basis. The recognition as a Sigma Delta Pi Honor Chapter is based upon “the caliber of chapter projects that reflect the Sigma Delta Pi mission of honoring excellence in the study of the Spanish language, contributing to cultural understanding and upholding the goals of the society.” Dr. Alejandra Carballo, associate professor of Spanish, serves as the Sigma Delta Pi advisor at Arkansas Tech. The chapter was established on campus in 2010. Sigma Delta Pi traces the origins of its national organization back to Nov. 14, 1919, when it was founded on the campus of the University of California at Berkeley. l

Dwane Ahrens, Manager Shop: 479-968-9732 • Fax: 479-968-0821 Dwane@advancedcollisionsolutions.com 2731 S. Arkansas Ave., Russellville, AR 72802

Thank You River Valley for letting us Serve You for the past 10 Years!

James Bonds for your

SMILE

Bonds FAMILY DENTISTRY J. Dustin Bonds, D.D.S.

(479) 880-2311 • 1919 W. Main St., Rsvl.

Most Insurances Accepted

Card

N UA L

Saturday, October 29th *** NOTICE *** BOOTH SPACE AVAILABLE! 479-967-1437 SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

WALTER JENKINS passed away just a couple months after I interviewed him for this story. The story was an assignment from Dianne, and I was not excited at the prospect of writing about a billfold craftsman. But Walter was more, much more, than that. And through the interview, we could barely stay on topic because of it.

Walter was born December 30, 1929. During his time as an Air Force Captain, he was a weatherman and taught weather forecasting. After his military career, Walter spent eight years as a civilian weather forecasting instructor at Chanute Air Force Base. Retirement brought Walter to Arkansas where he continued his leather working hobby, and it soon became a business.

During our conversation, Walter must have mentioned, Wanda, his wife of more than 50 years, at least 20 times. Though she had passed a few years before, it was clear that Walter’s love for her still burned bright.

This interview was a turning point in my career as a writer. I learned that an engaging personality is a story in

itself. I also learned that you often find the most interesting and extraordinary people living and working in the most humble of circumstances. 40

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

– JCS

It Only Gets Better With Age Story and photos by JOHNNY CARROL SAIN

“Whump, whump, whump, whump.” The little wooden mallet struck the metal beveler with measured force and a pleasing sound. It was a percussive duet with the rhythmic tapping of a woodpecker heard through the screen door of Walter Jenkin’s home north of Atkins. The woodpecker played second chair, though. Eighty-two-year-old Walter is by far the more experienced of the two. As he hammers an outline onto the beige leather, Walter recalled that first leather wallet. “I made my first billfold in 1949,” said Walter.” I was in the Hospital at Chanute Air Force Base in Illinois. The Red Cross came around and asked if I would like something to do, just to pass the time, and gave me a leather working kit. I made my first wallet with

“Leather needs a little something on it every now and then to keep it pliable but not much. That’s the way leather does; it doesn’t get messed up. It only gets better with age”

that kit, and I gave my sister that wallet. She carried it for 25 years. She gave it back to me before she passed away and I’ve still got it.” Walter’s home smelled of leather — warm and timeless. The smell is engraved into the human mind as comforting. After all, leather working is one of the oldest crafts known to man. We long ago discovered that preserved animal hide was rugged, pliable,

and could serve a multitude of tasks. Its earliest uses included clothing, footwear, tool and food transportation, and storage. Leather is still used for these purposes, but Walter specializes in making storage units for paper money. Walter’s creations meld artisan skill with this practical application. The engravings on each wallet and clutch purse are done with accuracy and attention to detail. The designs and subtle intricacies speak to meticulous and slow work, but

Walter has refined his techniques. He not only turns out some beautiful crafts, he does it fast. “I can do two wallets a day, but that’s pushing it pretty hard,” said Walter. “About one a day is what I strive for.” In the corner of Walters’ living room sat a small leather bound table covered with wallets and clutch purses. It would be easy to overlook the table except for the ruddycolored rose pattern peeking out from underneath a pile of wallets. As Walter arranged the wallets into orderly rows, the border of rose vines came in to view. >>

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

The detail of each individual rose petal was stunning. But what else would you expect from a man that when speaking of leaving his military career said, “I’m retired Air Force. I retired after 20 years, eight days, three hours, two minutes and 10 seconds.” The table is his pride and joy. “This is

a Samsonite card table that I covered with leather,” said Walter. “I did it, 50, no, 46 years ago, and it was my most challenging project. It took several days to do the table… many, many sittings to accomplish this.” The table had the rich sheen of new leather. One of leather’s outstanding qualities is its durability. It just doesn’t wear out. When asked about maintenance of leather products, Walter’s reply is simply, “Very little. This table hasn’t had much of anything put on it,” said Walter. “My sister had it for years, and when I got it several years back I did put a

Celebrate Fall Pots-mixed color Mums Pansies Colorful shrubs

Taylor Nursery 130 S Cumberland • 479-968-2778

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

little conditioner on it. Leather needs a little something on it every now and then to keep it pliable but not much. She never used it for anything, said it was too pretty, but it does have a few scratches on it. It looks pretty good, though. That’s the way leather does; it doesn’t get messed up. It only gets better with age” Walter exuded a youthful energy and that youthfulness was on full display as he spoke of his idea for the perfect demise. “I’ve made a plan,” said Walter. “I’m going to live to 101 and be shot by a jealous husband.” In all seriousness, Walter recommends staying busy as a recipe for vitality. “I

Russellville Family Funeral

CITY MALL - RUSSELLVILLE (479) 219-5057

With 15 years of funeral experience, I would like to offer your family exceptional and affordable funerals, cremations and prearrangements. We accept current burial policies, insurances and preneeds from other funeral homes, should you choose to allow our team to be of service to your family. Pam Smith, Owner Our family helping your family.

La-Z-Boy is back in Russellville!

479-968-1143 or 479-967-0097 3323 East 6th • Russellville, AR Turn between Phil Wright Toyota & ConAgra, follow the road 1/2 mile, we are on the left.

volunteer at the hospital two or three days a week and just do whatever they need me to do down there,” said Walter. “I try to enjoy my work and to enjoy people. I also volunteer at the Atkins nursing home. I visit some of the people there. It’s just a wonderful situation that I can do that.” If Walter is not at the hospital, the nursing home, or making delightful leather crafts, he can be found in church. Strong faith plays an important role in Walter’s life. “I teach a Sunday school class at Atkins First Baptist. They range in age from 45 to 65, they have low mental capacity and I just love them, it’s something really special. I love teaching them, been doing that for about three years now.” Walter showed no sign of slowing down. His conversation was full of ideas and future plans. He clutched a wallet and ran his finger across the engraved cross. “The Lord has given me a talent and I just want to use it,” said Walter. “After all, He’s the most important thing in my life.” l

Have you considered pre-planning? It is never too early to pre-plan your funeral arrangements. By taking time now to collect cost information and calmly making choices related to your own services, you'll be protecting your family from the stress of having to make these decisions at a time in which they should be allowed to grieve. With pre-planning you can carefully choose specific items you want and need ... and pay for them now, or make a payment plan, locking in current pricing.

Call Chris Lemley at (479) 970-6534

Free Gift. Your Choice. With any Estée Lauder purchase of $35.00 or more. Worth up to $140.00

for your personal consultation.

CHOOSE the Charm to Pair with Your Limited Edition Bag

CHOOSE Your Night Creme

CHOOSE Your Pure Color Envy Makeup Trio Now with Our #1 Lipstick, Pure Color Envy

SEE STORE FOR DETAILS Offer good while supplies last. Quantities limited. One gift per customer, please.

City Mall • Russellville • (479) 968-3001 SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

COMMUNITY COMMERCE

ABOUT...the River Valley

Bonds Family Dentistry Despite the fact Dustin Bonds came from a long line of educators, he always knew he wanted to be a dentist. It was just natural that he began working toward the goal of owning and operating his own practice with education. And even though he and his wife, Angela, strayed to Tennessee to further his education post bachelor’s degree, they always knew they were going to return to Russellville. “Russellville felt more like home than anywhere else,” Dustin said. It could feel like home because Dustin was born in a St. Mary’s hospital room, just down the street from his current office location. Or it could be the fact Dustin and Angela met at Arkansas Tech University. Whatever reason one chooses from the few Dustin and Angela provide, there is no doubting their success: Bonds Dentistry just celebrated 10 years at its West Main location and is going on 16 years of servicing Russellville and the surrounding communities. Its long-time presence isn’t the only reason locals recognize the business name, though. Dustin’s real name is James. If rumors have circulated, let it be known Dustin has no relation to the Bond character idolized in the major motion pictures since the 60s. “It was one of my favorite movie series as a kid,” Dustin said. “I feel like James Bond is still relevant.” So relevant that Dustin is rumored to be seen walking the halls of his office dressed as the slick, fictional character. The name itself, though, is enough of a fun fact to make anyone feel comfortable. “It’s a great ice breaker,” Dustin said. An ice breaker that almost seems unnecessary. The office is equipped with televisions and nitrous oxide in every operatory for patients who are more nervous than most. Anxiety is expected 44

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

Story and photo by SIERRA MURPHY

in dentistry, Dustin said. The younger patients love taking advantage of the televisions. “You turn on Disney and kids don’t care if you have gas or not,” he said. “They’re angels.” Disney isn’t the only factor for why children love Bonds Dentistry. The six people that staff Bonds all have small children, equipping them with generalized experience and the means to take care of their patients no matter their age. And aside from comforting children, Bonds and his staff outsource dentures Bonds Family Dentistry but make molds and the like in 1919 West Main Street their onsite lab. Their office is Russellville, AR outfitted with a sterilization lab (479) 880-2311 and records are now entirely electronic, a perk Dustin says makes looking at a tooth much more closely possible. And Dustin knows that he’s not going the extra mile just for his patients; he’s taking care of his friends. “I feel like I know my patients one on one,” Dustin said. “We know each other and we know each other’s families. I feel like that’s one thing that separates us. We’re a part of the community. We treat our friends, not just our patients.” That kind of care is something Dustin wants to be known for. “We’re an office that provides top level dental care but with that same small town feel.” Any friends of Bonds’ are welcome at any time. The office is always accepting new patients and works with several different insurances and ages. Those looking to schedule services with Bonds Dentistry are encouraged to contact their office at 479-880-2311. l

...cont. from page 14 Raff shook his head no. "That's right. So we never want to call attention to the fact that someone is wearing a toupee, OK?" I explained. "Right!" Raff said. "We only want to say nice things to people and give them compliments." "Yes! That's correct." I said. That conversation went well, I thought to myself. The waitress returned with our drink order and took our dinner order. Several moments later, the food arrived and we all began to enjoy our meal. Only a few bites in, I noticed the toupee man and his companion were standing up to leave. He pushed his chair back in, took the woman's hand and turned in our direction. I nervously glanced at Raff to find him thoroughly engrossed in his macaroni and cheese. I breathed a sigh of relief. The man and woman walked around our table and toward the door when Raff's head popped up and he started waving vigorously at the couple. "Bye! I like your toupee! It looks great on you!" He said in a very loud voice. I immediately looked at my plate, pretending I heard nothing. The man turned to Raff with a startled face and looked slightly embarrassed. He quickly regained his composure and smiled at Raff. "Thank you. I like your hair too." Raff beamed back up at the gentleman, and stuck out his hand. The man shook Raff's hand politely. The man gave Raff another smile and turned to walk away when the older woman leaned down to whisper in Raff's ear. I had no idea what she was saying. She ruffled Raff's hair, gave me a sweet smile and walked in the direction of the older man. "What did she say to you?" I asked Raff. "She said thanks for complimenting his toupee. She said she doesn't like it very much, but it makes him feel younger so she just lets him wear it. I don't like it very much either. I will NOT wear one of those when I get bald." I just smiled to myself and made a mental note to talk to Raff about when compliments were OK and when we should say nothing at all. l

Berry Drug Locally Owned in Dardanelle ~ Home of Tusk

FREE Delivery In Town Bridal & Baby Registry

417 Union St., Dardanelle â&#x20AC;˘ (479) 229-4811

SIDEWALK SALE October 6th thru the 8th Dresses starting at $5.00 Open Monday - Saturday 10am to 6pm. 208 West Main www.rendezvousformalwear.com

Call The Professionals & Prepare To Move!

PATTIE POSEY

479-567-2960

GARY JONES

pattie.posey@coldwellbanker.com

479-886-0117

garywjones@coldwellbanker.com

C&D Drug Store is excited to announce we are now the exclusive retailer in Russellville of the award winning Baby Kâ&#x20AC;&#x2122;tan carriers. Baby K'tan is a ready-to-wear baby carrier that slips on like a t-shirt. No wrapping and no fuss. Free your hands and bond with your baby. We have a selection of sizes and colors. (479) 968-2456 121 N. Commerce Avenue

CandDDrugStore.com

Downtown Russellville

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

BACKYARD LIVING

ABOUT...the River Valley

Story plants Story by MEREDITH MARTIN MOATS

The Boiled Down Juice Read more from Meredith at www.boileddownjuice.com

WE STARTED OUR MCELROY HOUSE POLLINATOR GARDEN DURING A WORKDAY BACK IN THE FALL OF LAST YEAR. We put down cardboard across a square of the front yard bordering Second and Green Streets. It wasn't much, but kept down the weeds and served as a marker throughout the winter, reminding us of the spring commitment we'd made. In March of this year we started removing strips of the cardboard slowly, digging into the loamy soil and planting as we went. For a while it was just a small little row of yarrow and day lilies. But as time went on we pulled back more and more cardboard and dug new patches, being careful to work slowly enough for the plants to take root. Then in April we hosted our flower planting skill share. We pulled back the last layers of cardboard and dug up the entire square. We'd purchased native plants from Pine Ridge Gardens in London and New South Nursery in Roland. We'd brought more yarrow and Black-eyed Susan and Echinacea And we'd put out a call to the community to come bring seedling versions of their favorite flowers to add to the beds. Most importantly, we asked that people bring story plants and share their stories as we put them in the ground. What exactly is a story plant, you might ask. Well, it can mean any number of things. For starters, plants have their own

So you don't have to wait until Monday to see a doctor Open Saturdays from 9am to 11am

Neylon S. Pilkington, M.D. | Robin Kirby, M.D.

www.rpa.clinic â&#x20AC;˘ 479.498.0858 220 N. Sidney, Russellville

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

stories about how they replicate. Plants can live very long lives — especially in the multi-generational sense — and they replicate in a myriad of ways. Take for instance the yarrow, our plant mascot for lack of a better term. It produces by rhizomes, a kind of stem that actually grows underground. Basically, yarrow grows from it's offshoots. And it's tenacious and drought-hearty. Cornflower, the delicate blue flowers that covered our garden in the spring, are self seeding. They'll return on their own next year without our having to do much of anything. Others, like Echinacea, are perennial. They die back in the winter to return in the spring. The day lilies grow by bulbs. They stay dormant in cold weather and shoot forth new growth when it warms up. So first there is the story of how a plant keeps going. But beyond that, plant stories are about how plants become connected within our own lives. There is the ancient story of people and food, but there is also the very recent narrative wherein old plants weave their way into our short lives. You may think you don't know any story plants. Or maybe it's just you don't know the plant names. But you still know the stories. Maybe you see an iris and think of a grandmother or grandfather. Maybe a patch of wild daisies reminds you of your mother. In many instances we can write new stories with plants. A sunflower can become a new beginning; a hyssop can mean building community; a yarrow is knitted into a story about persistence. Everything we planted at the McElroy House garden is there for the butterflies and bees. We worked with native plant and pollinator specialists to make sure that our garden is quite the buffet for them. And these days the garden is crowded. There are little yellow sulphur butteries and buckeyes and monarchs. The bees are everywhere, too thick upon the bee balm to even begin to count. We've got some tall milkweed growing, the only plant where the Monarch will lay its eggs. But the garden is also for us. It's there for us to remember people we've lost and to sit with our grief in a way that gives honor to the people we've lost and the people we're growing to be. It's there to remind us that no matter how many times someone uses the metaphor, it's fundamentally true that everything in the garden starts as a small, fragile seedling. It's there to help us have an ever-

growing visual image of what happens when hard work meets sharing. And it's there to liven up the place, to fill the place with color and wings. This fall we'll put down more cardboard to prepare for the coming spring. Our goal is to slowly add onto the garden each year, filling the yard with flowers (and stories), leaving only a walking path large enough for wheel chairs and feet to pass thru. It'll take years to get there, but there is no better place to learn patience---and perseverance--- than a garden. We'd love to have you come join us. Bring a plant in honor of a loved one or as a nod to a new story you're writing. Or perhaps both. We believe in people coming together across differences; we believe in equality and equity, and we are certain that our plants — and our stories — are stronger together. McElroy House, an organization for cultural resources, is located at 420 S. 2nd St in Dardanelle. Contact mcelroyhouse.wordpress. com for more information.

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

OUTDOORS

Hallelujah THROATY HOOTS OF A GREAT HORNED OWL echo through the trees as I swig the last lukewarm coffee and gently close the truck door. Hunting license — check. Shotgun — check. Pocketful of shells — check. Apple and water bottle — check. Keys slide into a front pocket and into the dark woods I go. The forest floor is quiet walking. Last year’s leaves have mostly melted into detritus, dissolving into nutrients that will feed the trees and wildflowers, and then the wildlife for decades to come. This year’s leaves still grasp the slender limb tips. A few were ripped away by violent spring and summer thunderstorms, and a few have passed through the digestive tract of various critters, but most are still holding on.

ABOUT...the River Valley

Story and photo by JOHNNY CARROL SAIN

I can’t see leaves or trees or anything in any shade or depth right now, only blue-black silhouettes on this moonless predawn, but I imagine some leaves have already changed color. Sumac and black gum start anticipating autumn with brilliant scarlet splashes in late July. I’ll have to wait on the sun for a visual on the sumac and black gum leaves, but night vision — a very cool near-super power, by the way, and one that hunters employ often — allows me to side step every obstacle in the woods except spider webs. Nothing like starting the day with a nice sticky web wrapped around your face. I fare pretty well, though. Perspective is important. It was a few moments of mild panic for me, but the spider lost its home. I make it to the ridge top as darkness grudgingly submits. The first gray glow is unappealing to say the least. I prefer the tones of night to this austere color. It’s the color of nothing. It’s the color of everything. Maybe it’s the color of creation, a malleable shade that can be formed into anything, but if not for the promises it held I would hate it. Those promises soon unfold. Read more from Johnny at www.aviewfromthebackroads.com

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

Sleepy petals of lavender and powder blue begin to bloom overhead as blushes of coral and apricot grow to meet them. While light is surging fast beyond the canopy, the woods, still full of foliage, are a shadow world. But I can make out bark patterns and leaf clusters now, and that’s plenty to guide me to the hickories. Squirrels will be in the hickories. Brilliant orange beams radiate from the eastern horizon as I reach my destination. A damp forehead and ragged breath prove it was a tough haul for an out-of-shape writer. I take off the camouflage cap and let the first cool air of the season caress my scalp. It’s a refreshment I haven’t enjoyed since probably April, and it triggers weird cravings. What I would give for a plate of biscuits and gravy right now. I know it’s nostalgia. In my life, biscuits and gravy are paired with cool mornings like… well, like biscuits are paired with sausage gravy. How many times over the years have biscuits and gravy fueled these early season squirrel hunts? Too many to count, that’s for sure. But with middle age comes certain concessions, and I plan to hunt this ridge for another four decades at least. Except for the crickets, it’s very quiet. As late summer bleeds

into autumn, the early morning forest hushes a bit more with every minute lost. The birds, so brash and loud just a few months ago, are mostly mute. Some have already left for parts south. However, a chittering Carolina chickadee and razzing pair of tufted titmice watch with bold suspicion as I settle next to a post oak in a stand of its relatives mixed with hickories. Now I can see the hickories are drooping with mast, limbs weighty with nuts. I press the back of my head against the post oak’s rough bark and smile as a chorus of gray squirrels singing hallelujah for the bounty march through my imagination. And just in case squirrels really can’t grasp concepts like gratitude and joy, I mutter a hallelujah on their behalf. I close my eyes as a lone mosquito buzzes away. I wait and I listen. Soon I hear the raspy scratch of tiny claws on bark, the swoosh of leafy boughs dancing under the weight of a something searching. I hear deliberate gnawing. It’s the sound of incisors shaving away the green bonds of summer, unlocking autumn’s bounty. It’s September. Hallelujah. l

The first gray glow is unappealing to say the least. I prefer the tones of night to this austere color. It’s the color of nothing. It’s the color of everything.

× Ý Ì?Ö è&`n&N &c n4 ;

;

'P,)XUWeP,^UQYOWePXa_U+PRQ_`Ub)WP ¢ ) \"- B"Q- £ ) c8 B"Q-

¡¢o[ ¡ o[ TT :-x ¡ o[ ¢ [ ×-!c ?8 -t Z tQ

ÎB)x \)-t ¡ :- B\ 8t-- ÖúðÀ

#HPf' q D# '(' P,'F67DD 6#(JP&7 7I &# q7P # D[# 7AJ B\8c,\-!cN [ "c[

,^QQGQ^_Q )^V)Y_)a+Q ' (P #A7h

\-!cN [ "c[ B"Q- x

SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

On a Personal Note A Fair Amount of Fun Guest Written by Chris Zimmerman

My first reaction was “he’s dead.” He can’t survive something like that. All the typical gruesome thoughts a teenage boy would have over seeing a cow sitting in the road ran through my mind.

The Pope County Fair has always been more to me than just rides, treats, and games I can never win. Sure, that was alway a big part of it, but my best memories come from the sounds, smells, and memories of the livestock barn. I grew up in Dover, a few miles east in Moreland to be exact. We didn’t have what I considered a farm, but you could find chickens, a few horses, a dog or two chasing a cat or two, and a couple of Red Poll steers. The steers belonged to my brother, Jeff, and I. They were our annual project for the Busy Beavers, our local 4-H club. They kept us busy but mostly because my dad was always sure to keep us on track. Jeff was probably more dedicated to his steer than I was to mine. He certainly had more battle scars to show for it. I was a bit more leery of those massive beasts and a bit more reluctant to put myself in a pen with them. While they might not have been as massive as I recall, there’s no mistaking the power of their kicks. The culmination of our work was to present our steers at the Pope County Fair. We would work with them through the year, grooming, walking with our lead ropes, positioning hooves and legs with show sticks, learning how to present to judges. We developed a closeness but not like that of a pet. It was a respect for the animal itself. We knew that once the shows were complete, these creatures would fill our freezer with meat and our table with meals. It was a good life lesson to learn. The first step to showing your steer at the fair was to transport it to the fair grounds. This seems like an easy enough task. Load them into the trailer, drive to the grounds and unload. As with so many things in life, though, one misstep and it all goes wrong. We were about three miles down Highway 124, listening to KARV radio, when my dad brought the truck to an immediate stop. I’m not sure I’d call it panic, but with great urgency he jumped out of the truck and took off running down the road behind us. I leaped out right after him and looked back, shocked at what I saw. Standing (if you could call it that) on his knees in the middle of the highway was my steer. My first reaction was “he’s dead.” He can’t survive something like that. All the typical gruesome thoughts a teenage boy would have over seeing a cow sitting in the road ran through my mind. My dad quickly grabbed a lead rope, got it around the steers neck, and somehow convinced him that getting up and walking back to the trailer was a better option than kneeling in the road. Dad soon had him back in the trailer and was double checking,

ABOUT the RIVER VALLEY ~ SEPTEMBER 2016

no, triple checking all the locks. We got back in the truck and were on our way. I don’t recall much about that short trip other than I couldn’t figure out why we weren’t going back to the house. My steer had four severely skinned knees and multiple contusions on his hips and sides. To top it off, his tail was… gone! Well, not his whole tail, but all the hair. One of his most prominent show features was no more. He was alive and in one piece, but there was no way I could pull this off. I had convinced myself of the worst. I was partially right...there was no way that I could prepare this steer for show considering the circumstances. What I didn’t consider at the time was that none of this had happened because of me. I didn’t purchase that steer. I didn’t provide the feed and shelter for that steer. Nor did I provide the encouragement and motivation to even raise and train this animal. That all came from Dad. And as with so many things in my young life, the solution to an impossible situation came from him as well. After we had settled in at the fairgrounds, Dad went to work. I watched as he tended the wounds and began planning. First he covered up all the blemishes with salve and bandages. He then found just the right shade of cattle touch up paint (yes, it’s a thing) and applied it such that you couldn’t even see a difference. Then the final step. Together, we spent who knows how long taking hay bale binder twine and fraying it out into balls of string that closely resembled the groomed tail of a show steer. Once perfected, we covered it with hairspray to set, and then painted it as well to match our steer. With the help of a little adhesive, Dad attached it to the nub of my steers tail, and he was good to go. It was a pretty amazing transformation if I say so myself. As was common at the time, we would spend the nights at the fair barn with our animals. The sounds and smells of the barn are what I remember today, as well as the pride of telling our story to anyone that came by. My steer and I were minor celebrities for a day or two that week, and our story found its way to seemingly everyone. I didn’t mind though, and I’m convinced that neither did my steer. Eventually, it came my time to show. We went through our paces as we had practiced, with only minor hiccups. My cosmetically enhanced steer and I even won first prize that year in our class. It’s probably not necessary to mention that we were the only ones in our class, so I won’t. The win earned us a trip to the state fair weeks later where we didn’t do quite as well and left with a few more stories to tell. But hey, at least we made it all the way to Little Rock with the gate closed. 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 ABOUTâ&#x20AC;Śthe 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 10

October 21

Brenna Brown & Christopher Harmon

Shelby Santucci & Ryan Pinter

September 24

October 22

Blair Lewis & Jordan Lieblong

Cheyenne Buford & Gary Morrison

Hailey Southerland & Jeremiah Poynter

October 28

Holly Hopson & Andrew Gillispie

September 25 Melissa Lomax & Cole Sikes

October 1 Christine Garner & Joshua Barnes Julia Lyon & Nick Killingsworth

Paige Leavell & Brandon Sikes

November 4 Katelyn Spencer & Nathane Hodges

November 5 Hatley Adkins & Charles McIllwain III

Lauren Drittler & Duane Tony Robertson

Melissa Cupps & Scott Dorminy

Jessica Ginsberg & Joseph Hunt

November 12

October 15

Lauren Barefield & Chris Ratzliff

Mary Streett & Clyde Tuggle

Svannah Underhill & Dillon Smith

Kristen Hulse & Kevin Elliott

November 19

October 16

Laura Byrum & Britt Sory

Michelle Beck & Brandon Valencia

Sarah Cockerham & Dillon Rabb

Photo by Benita's Photography

December 3 Alexis Sisson & Logan Stuckey

December 17 Ashlee Edwards & Jacob Tisdale Madeline Key & Chris Skelton Miranda Harness & Kole Gray Chelsey Mans & Brandon Potter

December 30 Alexa Sotomayor & Eric Turner

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.

Your family-owned furniture and bedding store, serving the River Valley for 37 years.

479-641-2220

Toll Free 1-877-641-2215 Card

As Always, Free Delivery. 12 mo. interest free financing w/ approved credit.

1402 N Church Street, Atkins AR SEPTEMBER 2016 ~ ABOUT the RIVER VALLEY

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

AN AFFILIATE OF

REGIONAL

HEALTH

SYSTEM