AY About You April 2023

2023 CALS SPEAKER SERIES

This discussion will be moderated by Nate Coulter, CALS Executive Director. DIRECTOR

LIZZIE GOTTLIEB

Make 2023 Your Year for the

Bailey’s beautiful new smile with porcelain veneers

With 40 years experience providing clinical excellence you know you’re in good hands. Dr. Wyant is Arkansas’ only Accredited Fellow Cosmetic Dentist.

Credentials, experience and caring concern for each individual patient insures that you’ll receive exceptional esthetic results regardless of the challenges presented. Learn more how Dr. Wyant can help you have an incredible smile by calling today for your complimentary smile consultation.

501.819.3608

page 32

Justin Moore strikes a chord in a recent concert. The Arkansas native is headlining a golf tourney and concert benefiting St. Jude Children’s Hospital this month.

Read more: page 56.

Photo by Cody Villalobos.

We're Hiring!

The Pulaski County Special School District is committed to providing a quality and equitable education to all students, and this includes finding highly qualified and committed staff. In addition to teachers and substitutes, PCSSD is always hiring for support staff positions, including bus drivers, student nutrition staff, para professionals, office staff, and more.

Applications are reviewed by hiring managers before setting up interviews with an interview committee. If a person rises to the top, then they are recommended to the School Board for approval.

“PCSSD is a student-focused district,” said Burgess. “We put students first in every decision we make. Our ideal candidate, no matter the position, must love kids. I have learned that we can teach someone the professional skills of a job, but we can’t teach them to have a passion for kids.”

“PCSSD is unique,” said Assistant Superintendent of Human Resources, Shawn Burgess. “Because of our geographic location, we must meet the needs of four district communities: Maumelle, Mills, Robinson, and Sylvan Hills. And I think we do a good job of meeting everyone, students and staff alike, where they are in an effort to serve them for the needs that they have.”

For new teachers, PCSSD also offers a mentoring program by pairing them with a veteran teacher and hosting regular check-in sessions.

There are current job openings in all feeder patterns for teachers, custodians, para professionals, secretaries, bus drivers, lunch duty supervisors, and more. All job openings and the application can be found at www.pcssd.org under the Careers section.

ABOUT PCSSD

“Novice teachers get a mentor in their first three years,” said Burgess. “These mentors help support them during the learning curve of having your own classroom. We pair them at the new teacher orientation and have regular touchpoints during the year to make sure the new teachers are being supported as they settle in.”

PCSSD is also working with current support staff in our schools who are interested in becoming teachers.

Pulaski County Special School District spans more than 600 square miles in central Arkansas and requires highly skilled and passionate personnel to adapt educational policies and personalization to 26 schools. Every school is accredited by the Arkansas State Board of Education. PCSSD has served schools across Pulaski County since July 1927.

PCSSD is committed to creating a nationally recognized school district that assures that all students achieve at their maximum potential through collaborative, supportive and continuous efforts of all stakeholders.

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Joe David Rice, born in Paragould and reared in Jonesboro, probably knows Arkansas as well as anyone alive. The former owner of an outfitting business on the Buffalo National River and the state’s former tourism director, his "Arkansas Backstories" is published by the Butler Center.

Amy Gramlich is a wife, mom, blogger, and public school educator, proudly planted in Arkansas. She loves to celebrate all occasions big and small with fun outfits, creative recipes and fresh home decor (which must always include plants). She enjoys all the details that go into planning the next trip or party.

Cassidy Kendall, born and raised in Camden, Arkansas, currently lives and works in Hot Springs as a full-time freelance journalist. In the past year, she has published her first book, “100 Things to Do in Hot Springs Before You Die.” She graduated from the University of Central Arkansas with a Bachelor of Arts in Print Journalism in 2018.

Julie Craig began her magazine career while living in New York City as an intern at Seventeen. With fashion and home design as her forte for the past 15 years, Julie is a blogger, writer and editor who has reported stories for Us Weekly and written about and photographed New York Fashion Week.

Chris Davis was born and raised in Sherwood, but now resides in North Little Rock with his wife and 7-year-old son. When his son was born, his wife asked for a new camera to take pictures of their little one. From there, his love of photography grew, and he is proud to be one of the newest contributing photographers.

Angelita Faller is the news director for the Office of Communications and Marketing at the University of Arkansas at Little Rock. A native of Newton, Illinois, Faller holds a bachelor’s degree in journalism from Eastern Illinois University and a master’s degree in digital storytelling from Ball State University.

Jamie Lee, born and raised in Southwest Louisiana, now lives in Little Rock with her husband, daughter, two dogs and a cat. Jamie is a published senior photographer and shoots everything from portraits to branding to food. She has over 15 years of experience in the photography business and over 25 years in the travel and tourism

Jenny Boulden has been writing professionally for more than 25 years. She now works at Arkansas Blue Cross and Blue Shield but still enjoys freelance writing for AY and other publications. Her creative focus is writing about people, film, books and food, some of her favorite things.

Suite 200, Little Rock, AR 72201. Subscription Inquiries: Subscription rate is $20 for one year (12 issues). Single issues are available upon request for $5. For subscriptions, inquiries or address changes, call 501-244-9700. The contents of AY are copyrighted ©2023, and material contained herein may not be copied or reproduced in any manner without the written permission of the publisher. Articles in AY should not be considered specific advice, as individual circumstances vary. Products and services advertised in the magazine are not necessarily endorsed by AY Please recycle this magazine.

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Let The Sun Shine In!

The winter doldrums are behind us, the weather is turning balmy, and the azaleas and dogwoods are in bloom. Is there anything more lovely than springtime in Arkansas?

This issue of AY About You celebrates so many things that we all love about The Natural State. We all love supporting a worthy cause and this month we visit with country superstar Justin Moore and his signature charity event the Justin Moore St. Jude Golf Classic, returning to Little Rock.

We all love good food and AY About You brings you some of the best! Check out our Taco Bucket List, headlined by Mockingbird Bar + Tacos in SOMA, and the legendary Hugo’s in Fayetteville. We also take you on a whirlwind tour of great cocktails for outdoor sippin’ at your favorite restaurant or on your patio with friends. And to all you beer lovers out there – we see you – follow us on a tour of Arkansas breweries, part one.

We love our communities! Did you know Bentonville is 150 years old? Our expert on all things Arkansas Joe David Rice takes us on a trip down memory lane to trace the history of this popular community. And, we show you how to show your state pride by taking part in the many Earth Day activities going on, where you can help keep our state clean, green and looking tis best.

That’s just some of the wonderful places and faces we bring you this month. There’s always so much to see and do in Arkansas and we love telling those stories. As always, thanks for your continued support and readership – you’re the reason we’re here.

Heather Baker, President & Publisher hbaker@aymag.com / heatherbaker_ar

CONNECT

“When I lived in Little Rock, I could get the magazine all the time. Now that I’ve moved, I’m so very excited for my new subscription! I look forward to reading it every month.”

Mary Stafford

YOUR COURAGE WILL BRING YOU HONOR: MICHAEL S. MOORE, WOLFE STREET FOUNDATION

“Awesome story! Thanks for your service, Mike Moore.”

Connie Coleman

SERVER SAYS: BETTY SIMS OF STOBY’S “She is awesome! Every single time.”

Lori Holden

GRAFFITI’S CLOSES, MENU STILL AVAILABLE AT LA TERRAZA

“Very sad. Almost 40 years.”

Mike Moore

CERTIFIED PIES FINDS A PERMANENT HOME

“Cannot wait to come try. Always love a good pizza.”

Matthew Bailey

ARKANSAS MAN FINDS LARGEST DIAMOND SINCE 2021 AT STATE PARK

“I have been wanting to go there for many years. Maybe this year I will go and find one just like it.”

Connie Normington Miles

WALTON ARTS CENTER ANNOUNCES ‘ALADDIN,’ ‘COMPANY,’ MORE FOR 2023-2024 BROADWAY SERIES

“I saw ‘Six’ on Broadway. 90 minutes. No intermission. Great show. I’d see it again.”

Peggy Wells

TRENDING ON AYMAG.COM

AY’s Best of 2023 Voting Round

Mr. Gatti’s Pizza Coming to Arkansas

Barstool Founder Dave Portnoy Reviews Rocky’s Corner

Sunday Supper: Southern ‘Cathead’ Buttermilk Biscuits & Sausage Gravy

Chef Garland to Open New Speakeasy in Hot Springs

“When

International supermarket chain ALDI is headed to Conway, according to Divisional Vice President Rob Jeffries.

I was sitting at a Chinese restaurant, drinking my last beer, I opened a fortune cookie. It said, ‘Your courage will bring you honor.’

We recently sat down with Betty Sims of Stoby’s for our special series “Server Says.”

Graffiti’s Italian Restaurant has revealed it has closed its location on Cantrell Road in Little Rock.

5Top

you just can't miss!

ARKANSAS MUSEUM OF FINE ARTS GRAND OPENING

April 22

AMFA // Little Rock

The much-awaited opening will host its ribbon cutting on Saturday, April 22 at 10 a.m., and will be followed by a weeklong celebration of the newly reimagined space. A design and construction appreciation day, school day, member weekend and toast together will be included in the festivities.

KENNY CHESNEY ‘I GO BACK TOUR’

April 22

Simmons Bank Arena // North Little Rock

Kenny Chesney will be making a stop at Simmons Bank Arena with Kelsea Ballerini for his “I Go Back Tour.” The concert tour is part of Chesney’s effort to bring music to fans beyond the arena stadium markets.

TYLER CHILDERS WITH CHARLEY CROCKETT & WAYNE GRAHAM

April 22

Walmart Arkansas Music Pavilion // Rogers

Tyler Childers fans can expect to be “Born Again” during his Walmart AMP performance. Childers is known for his musical style that intersects a mix of genres including neotraditional country, folk and bluegrass.

THE ROOTS

April 22

The Momentary Green Coca-Cola Stage // Bentonville

Three-time Grammy award-winning hip-hop group The Roots will be performing on The Momentary Green, along with KOKOKO!, who will open for the group. This performance is part of The Momentary’s Live on the Green Concert Series.

WALKER HAYES DUCK BUCK TOUR

April 21

Walmart Arkansas Music Pavilion // Rogers

Walker Hayes will be bringing his Southern roots and his latest single, “Face in the Crowd” to Northwest Arkansas for his Duck Buck Tour. Special guests for this tour stop will include Ingrid Andress and BRELAND.

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13th

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Arkansas Cherry Blossom Festival Hot Springs Convention Center, Hot Springs

8

The O’Jays: Last Stop on The Love Train Simmons Bank Arena, North Little Rock

14-15

Voice Jam: A Cappella Festival Walton Arts Center, Fayetteville

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14-16

35th Annual Ozark Mountain UFO Conference Best Western Inn of the Ozark Convention Center, Eureka Springs

19-20

4 Riverdance Robinson Center, Little Rock

1-2

“Survival of the Unfit” Arkansas Public Theater, Rogers

1-9

“Sanctuary City” TheatreSquared, Fayetteville

15

47th Annual Hogeye Marathon Springdale

20

Whose Live Anyway? Robinson Center, Little Rock

11

World Ballet Series: Cinderella Robinson Center, Little Rock

15

Mount Sequoyah Farm to Table Dinner Mount Sequoyah, Fayetteville

7 The Harlem Globetrotters 2023 Simmons Bank Arena, North Little Rock

13-30

“The Color Purple” The Studio Theatre, Little Rock

16 Barkus on Main Main Street, Little Rock

20-21

“Legally BlondeThe Musical” Robinson Center, Little Rock

WWE Monday Night Raw 2023 Simmons Bank Arena, North Little Rock 28 Wild Wines Little Rock Zoo, Little Rock

22 Party at the Plaza Argenta Plaza, North Little Rock

Lewis Black Off the Rails Robinson Center, Little Rock

22

Morrilton Yoga Festival Point Remove Brewing Company, Morrilton

22 Bee Day Bemis Honey Bee Farm, Little Rock

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Tedeschi Trucks Band Simmons Bank ArenaNorth Little Rock

Shen Yun Returns to Little Rock Robinson Center, Little Rock

Annual Designer Choice Fashion Preview The Venue at Westwind, North Little Rock

Electronic Recycling Unplugged Simmons Bank ArenaNorth Little Rock

“Menopause The Musical” Robinson Center, Little Rock

Justin Moore St. Jude Classic Chenal Country Club, Little Rock

home

Acme Brick’s new exterior materials mimic wood siding while offering superior durability.

o you know what “acme” means? It is the point at which someone or something is best, perfect or most successful. This term is an apt definition of Acme Brick Company, which has been on the leading edge of manufacturing trends for luxury homes since 1891.

In fact, according to Acme Brick’s Chad Bowie, the company has continually advanced the art and science of brickmaking to make brick an affordable, sustainable, enduring and beautiful choice for America’s homeowners, builders, contractors, institutions and businesses.

But like all things, trends come and go, and what once was the height of fashion may now be a parody account on Instagram. To avoid making a choice in brick, tile or stone for your home that can be dated in just a few years, Acme Brick Company has some advice to guide homeowners as they navigate what to use for the long haul of design.

First, Acme Brick has a smartphone app called Brick Vision, which can be downloaded for free. This app allows users to design with actual brick available at the company in walls and buildings. When working with a home builder, the homeowner can choose from hundreds of colors in various brick sizes Acme provides as well as view existing structures and their mortar, roof and trim options.

“Our app is a way for builders, designers or owners to determine what products are available near them,” Bowie said. “Another function that is really helpful on this app is a gallery, where app users can see what their material selection will look like on their existing home.”

Because it can be difficult for homeowners and designers to communicate what they have in mind, the Brick Vision app allows everyone from architects and home builder to interior designers and homeowners a way to cut through confusion, saving time, money, effort and frustration.

“It may seem like an odd app to have on your phone, but when you want your home to reflect your vision and tastes, our Brick Vision app is a great way to keep everyone on target,” Bowie said.

While technology is handy and helps us communicate at light speed, it is nature we all crave, and that is the biggest trend this year – bringing the outside in. Referred to as biophilic design, this design trend is an architectural approach that strives to connect homeowners and their loved ones more closely to nature around them. Biophilic design utilizes natural lighting, ventilation, landscaping and other buildings to incorporate these elements and other components to create a home that is healthier physically and mentally as well as more productive.

“The benefits of biophilic design are numerous and may surprise you,” Bowie said. “It’s been found to reduce stress, improve creativity and speed healing. Just being in nature is a restorative process, so why not utilize that in your home, which should be your own sanctuary? Design within nature is the principle using natural processes to strengthen design, and the biophilic design trend accomplishes this.”

What does this mean for homeowners? More use of

natural light, colors and even plants to meld natural and manufactured spaces.

“Acme Brick Company makes it a priority to use a sustainable, high-performance building material that’s as good for the environment as it is for the people who build with it,” Bowie said. “Whether it’s our glass blocks that diffuse light or the clay we fire into the bricks that can withstand fire, wind, water, hail and any other natural forces, Acme Brick Company has a product and an idea to make the most of the natural space for your home.”

Another home design trend that works perfectly with biophilic design is sustainability. According to Acme Brick Company, construction and home improvement products along with interior design that are sustainable have been a driving force for homeowners for several years.

One of the authorities for this sustainability movement in archi-

Use stone to create a stunning centerpiece in any room.

tecture and design, Green Building & Design magazine, notes, “Designers are experimenting with materials, old and new, to create innovative, sustainable interior design products” and they are “using different techniques, from 3D printing to hand-weaving” to create these products.

“For more than 130 years, Acme Brick Company has been using clay mined from the earth and refined in the most ecologically responsible way,” Bowie said. “This company value has never wavered because it protects and respects our earth and our homeowners.”

Unlike wood or synthetic materials, brick construction is virtually maintenance-free, saving not only natural resources but time and money as well.

“Tile flooring is also one of the most sustainable building materials you can use,” Bowie explained. “It has the smallest carbon footprint of any other floor surfacing material, and is free from chemicals, plastics and volatile organic compounds, which other manufactured flooring can have. Tile also can last a lifetime, but if a homeowner gets tired of it, the tiles can be recycled and reused. Minimal waste means less in our landfills, and that makes tile flooring an excellent choice for homeowners who are looking not only for quality but aesthetic appeal.”

So, we’ve talked about sustainability in home construction, but what about all the ways brick and tile can be used in unique, and dare we say, delicious ways?

“When the COVID-19 pandemic hit, and people were home more than ever before because of necessity, we started seeing a broader interest in using a home’s indoor and outdoor spaces in equal amounts,” Bowie

Above: Lend focal interest and texture with wall treatments in a variety of hues.

Left: An elegant, elemental backsplash.

said. “And because Arkansas summers can be brutal, we saw increased interest in outdoor kitchens, where families could gather and cook outside without heating up the interior of their home, costing energy and money.”

Outdoor kitchens may sound extravagant, but they can become an integral part of your home and family’s routine. Whether it’s a patio constructed from brick pavers instead of wood or laminate material to reduce maintenance, or an outdoor living room that includes a fire pit or fireplace, Acme Brick Company has ways to maximize your space and entertainment capabilities.

“One of the things we have begun to construct more and more is a pizza oven,” Bowie said. “According to Proficient Market Insights, the outdoor pizza oven market size was valued at $300 million in 2021, and is expected to grow 5 percent annually during the forecast period, reaching

Whatever your design ideas, there are ways to make them sustainable and beautiful, timeless and on trend, classic and unique.

Top Left: Graceful curves meet the timelessness of stone.

$400 million by 2027. All this to say: Outdoor pizza ovens are here to stay.”

Brick ovens have been used for thousands of years, and the bricks used then and now are known as fire bricks. Stoked by a wood fire, pizza or calzones made in a brick pizza oven give the flavor, scent and feel of eating in the picturesque European countryside. To have this sense of adventure in your Arkansas backyard, Acme Brick Company can work with a designer to ensure a brick pizza oven is constructed from their various fire brick options to match your overall style.

“Brick pizza ovens add character and uniqueness to your home,” Bowie said. “It’s a great way to encourage a casual, social atmosphere without having to go to a lot of trouble to prepare for a party. It also can be used year-round and is a way to encourage your family and friends to get together more often.”

Fire bricks are a must in construction for outdoor pizza ovens. First, they retain heat much better than other types of bricks, which means the pizza chef does not have to continuously stoke the fire and use a lot of wood. They also release heat at a slower pace, so you can ensure your pizza, calzones or other dishes don’t immediately char when placed inside. They also withstand higher temperatures that other bricks cannot.

“Fire bricks won’t crack or become brittle with intense heat and use,” Bowie said. “If you use a brick other than fire bricks for your outdoor oven, they can become brittle quickly, start to crumble and have to be replaced, which can be costly.”

Another advantage of using fire bricks is they reflect light into the oven, which helps in the overall cooking of dishes.

“Fire bricks don’t easily blacken with use, and they are usually painted a light color so light reflects into the oven. This way, the chef can see how the dishes are cooking and can make adjustments as needed. Because the temperatures inside the pizza oven are so high, there is no way to install a light inside it,” Bowie explained.

Continuing the value of health and sustainability, fire brick pizza ovens have no toxic additives that could leach into food, unlike other types of bricks.

“For homeowners, it’s touches like the brick pizza oven outdoors or the outdoor entertainment area or the curved glass block wall inside that makes their home unique, timeless and sustainable,” Bowie explained. “If you look at classic home designs, you’ll see features like this, and those homes are still in demand today.”

Finally, another unique addition you can make to your home that is in style right now is a pickleball court. The game got its start in 1965, according to USAPickleBall.org. After playing golf one Saturday during the summer, Joel Pritchard, congressman from Washington State, and Bill Bell, a successful businessman, returned to Pritchard’s home on Bainbridge Island, WA., near Seattle to find their families sitting around with nothing to do.

The property had an old badminton court so Pritchard and Bell looked for some badminton equipment but could not find a full set of

rackets. They improvised and started playing with pingpong paddles and a perforated plastic ball. At first, they placed the net at regulation badminton height of 60 inches and volleyed the ball over the net. As the weekend progressed, the players found that the ball bounced well on the asphalt surface and soon the net was lowered to 36 inches.

The following weekend, neighbor Barney McCallum was introduced to the game at Pritchard’s home. Soon, the three men created rules, relying heavily on badminton. They kept in mind the original purpose, which was to provide a game the whole family could play together. In 1967, the first permanent pickleball court was constructed in the backyard of Joel Pritchard’s friend and neighbor, Bob O’Brian, and in 1972, a corporation was formed to protect the creation of this new sport.

In 2021, USA Pickleball membership reached more than 53,000 members, a 43 percent increase from 2022, and it only continues to grow throughout Arkansas and the United States.

“Pickleball is fun for members of the entire family, and it doesn’t take a lot to construct a court at home,” Bowie said. “You need about a 30 by 60-foot to 34 by 64-foot space, and the base can be constructed from asphalt or concrete with a coated or painted surface. In fact, if you wanted to build a pickleball court indoors, you can use tile or any nonslip material.”

Whatever your design ideas, there are ways to make them sustainable and beautiful, timeless and on trend, classic and unique. Acme Brick Company has experts on staff who can meet with you to talk through your vision and help you select the right building materials that are a natural extension of yourself and your family.

Create character in the kitchen — inside or outdoors — with Acme Brick’s stylish line of products.

An Acme Brick home delivers benefits that transcend curb appeal:

• Natural insulation

• Reduction in maintenance costs

• Lower insurance rates,

• Higher resale value

• Fire protection

When you see the Acme name stamped in the end of a brick on your new home, you know that you're getting both Acme quality and the 100-year limited guarantee.

Since its founding in 1891, Acme Brick has continually advanced the art and science of brickmaking, to make brick affordable, sustainable, enduring, and beautiful.

Transforming Houses Into Homes

Designer Christina Gore Balances Function and Beauty

By KELLI REEP // Photos courtesy of CHRISTINA GORE

To meet Christina Gore is like seeing a lifelong friend for the first time: You get her, and she gets you.

It is not every day you encounter such people, but Gore, owner of Christina Gore Interior Design in Little Rock, has turned this unique aspect of her personality into a welcoming, accessible interior design company specializing in creative use of design, color and personal touches from the client.

As one satisfied customer, Amber Hickey Cearley, said, “She came into my house and listened to what I wanted and my budget. She never once made me feel bad for not being able to afford certain things. She used existing pieces and added new and did all this while loving on my baby. Love her!”

With spring all around, it is time to take this rebirth of color and freshness into your home’s interior and exterior spaces. AY About You sat down with Gore to get her thoughts on incorporating seasonal trends into an overall look, and how to utilize items in a home in new and refreshing ways.

AY: It may seem like a rhetorical question, but for some homeowners, why should they considers hiring an interior designer?

Christina Gore: A designer can help you find a balance of function and beauty in your home. Our goals at Christina Gore Interior Design are always to create a special space to build memories in while creating a cohesive design, functional to the life you live.

AY: While it is thrilling to be a homeowner with so much opportunity to make your home unique to yourself, your family and your lifestyle, it can be wholly overwhelming. How do you, as a designer, help clients feel more at ease in the process?

CG: That is an excellent point, and it is good to keep in mind that interior designers aren’t just creatives. We also can serve as a mediator between client and contractor/builder and project manager for your project. We can help keep budgets and timelines on track from the beginning to the end, so we are more like collaborators and partners with the clients to ensure they receive the result they are looking for.

AY: Your work, particularly what you do around the seasons and holidays, is truly accessible and makes a home both stunning and inviting. What would you say clients see as your design aesthetic? What are you most known for?

CG: Thank you! Well, I definitely have an eclectic design aesthetic and love using color. I tend to mix styles and textures to keep a room interesting and inviting. I love working with families to create warm spaces that are not only beautiful but personal, particularly special rooms they feel comfortable living in. I have three children myself, and a handful of pets, so I am comfortable and conscientious of the needs and challenges that families face in their home.

AY: What elements do you base your room designs on? Is it color first then accessories, or do you take what is already available and build from there?

CG: Each project is different and unique, and the starting points are often different for each project. Sometimes, we may base an entire design on a color a client loves, other times we may use an existing item or find a special element such as an antique architectural item to incorporate that inspires the design of the entire project. Interior design is a creative process that can be based on any one item or element important or special to the client.

AY: What design trends do you see as having staying power?

CG: ”Is gold going away soon?” is the most asked question I get when collaborating with clients. Gold finishes on plumbing, lighting, hardware and decor are here to stay.

AY: What trends do you see that people should avoid?

CG: Gray has been a big trend for years and still is, but make sure you are selecting a warm gray and balancing it with warmer undertones such as wood stains or soft whites. It can be a safe choice, so I find it can be easy for homeowners to accidentally end up with gray everything, which is something to avoid. Gray can be beautiful, but there are a lot of beautiful colors out there, too, to pair with it.

AY: That is excellent advice because gray is seen so much in interior and exterior spaces. Thinking on that, how can you transform a room if you are not sure where to begin?

CG: I always recommend starting with some inspiration photos. I also tell clients to write down what they love about those photos. Is it the

Christina Gore’s eye to luxurious detail that is still functional and accessible is displayed here. Small touches like a crystal chandelier over a tub, an antique chest reimagined as a sink, and a bright, airy kitchen with traditional materials used in nontraditional ways showcase her aesthetic.

way the room makes you feel or specific items or colors that catch your eye? Write down a list of priorities and a list of wants for your transformation. I always refer to these lists and photos along the way to make sure we are keeping on track with our goals for our transformation.

Next, begin decluttering, and getting rid of any outdated/ worn-out items, including items you do not love or are not serving a purpose anymore. A blank slate is always the first step. If you are working on a room refresh, try creating a staging zone in your house, and start by removing all decor from the room into the zone. This is especially helpful when working with lots of shelves.

After you have decluttered, clean the room well, and make sure light bulbs are all a warm white. Then begin placing the sizable items you are keeping back into the room. Add decor back in thoughtfully and selectively. After completing this, you can really see the “holes” in the room where you need to replace or fill with added items, whether those are finishes, furniture, fixtures or decor.

AY: Your seasonal décor is so inviting, and it fits the rooms and entryways in exceptional ways. How can someone keep up with holidays and the seasons without overwhelming the room, and how can you do this within a budget and still look great?

CG: Do not be afraid of removing and/or storing some of your daily decor while displaying holiday decor. Keep the rest of the room very simple during peak holiday seasons with lots of decor on display, such as Christmas. You know how clothing stylists say you should always remove one accessory on yourself before leaving the house to keep your outfit from being too much?

AY: Yes! Coco Chanel said that.

CG: Well, this is true for seasonal décor, too, and this costs you nothing to do. Keep it clean and simple, and let your seasonal holiday decor be the show.

AY: Love the analogy of fashion and home design. It makes sense both what you wear and how you dress your home are reflections of your personal style. That brings up a question about how you, as a designer, get to understand a client’s aesthetic. What is your process for learning a client’s tastes and needs, and how does their taste affect the overall design?

CG: My process always begins with a one-on-one conversation discussing the needs and wants of the space and by making a list of priorities. We look through photos together and determine the design elements we love in each photo. I try to mix in these design elements with their priority list and put them together with my own design aesthetic to create an individual and beautiful design for them.

AY: What is one thing you think your clients say after you design their room?

CG: “This is so ME and was so fun!” I aim to make sure each space represents the client and not just my aesthetic.

I want their home to be functional for them, their family and their lifestyle. A gorgeous room means nothing if it cannot be lived in, and I always aim for my clients to have fun while we work together because they should enjoy this process as much as I do.

AY: What would you like prospective clients to know before hiring you as a designer? How can they prepare?

CG: Function can be beautiful, and beautiful can be on budget. Everyone’s project is different, and your project should start with you and be about you. Communication is key, so I always recommend communicating budget and expectations up front.

AY: I know collaborating with an interior designer for the first time can be intimidating to some new homeowners. What advice would you give them to help make the process less so?

CG: Pictures are so helpful as a visual communication for both client and designer. No detail is too small or too early to communicate to your designer, so always start with your photos and your priority lists and we can take it from there. I do like to remind clients though that photos should serve as an inspiration, not just as a recreation, as many variables in your space may be vastly different than an online or magazine photo and can affect the end design. Budget and existing structural elements are a few examples of this, but it does not mean we cannot create the same aesthetic or feel of that inspiration photo.

Keep an open mind, and I promise you we will not only make the design process enjoyable but create a gorgeous space for you and your family.

Discover the great outdoors this spring as you journey along the Lost Canyon Cave & Nature Trail at Top of the Rock Ozarks Heritage Preserve. Following your adventure, take in the views of the Cathedral of Nature before exploring the Ancient Ozarks Natural History Museum. Tickets available online at:

topoftherock . com

HIDDEN GEM: THE TURNER HOUSE

BY TAGGART DESIGN GROUP

By MAK MILLARD // Photos By JEREMY SMITH

hen David and April Turner approached Taggart Design Group about building a home on a unique piece of property in Cammack Village, “they had some fairly definitive ideas about the direction they wanted me to go,” architect Burt Taggart Jr. said. “They liked mid-century modern, but they didn’t want a copycat mid-century modern home.”

The project couldn’t have been a better fit for the full-service design studio, founded in 2008 by Taggart and his son, Burt Taggart III. The site itself consisted of two parcels separated by a stream, with large, established trees throughout. Honoring those trees – and highlighting the creek – were main concerns for Taggart.

“The lot, the neighborhood, the broader context in which I am going to drop a building or a home all have a pretty significant impact on my thought process,” he said. “The house was designed so that we were taking as much advantage of the lot as we could. We were trying to develop a strong indoor-outdoor relationship so the line between outside and inside was blurred.”

The result is a home that works with the natural environment instead of around it, one that Taggart described as having “a treehouse effect.” That feeling is only heightened by the slope of the lot, which has the master suite sitting several feet above ground. Thanks to a deck wrapped around two of its corners, the view from the master bedroom conjures the idea of being lost in the woods without ever leaving town.

Far from a lofty woodland escape, though, the Turners’ home is still fully grounded in

and connected to the neighborhood in which it resides. In line with both the homeowners’ wishes and his own contextualist tendencies, Taggart did not want the home to be “unduly lofty” from the street. Accordingly, the bulk of the house from that side relies on horizontal lines and a wide roof overhang to give the one-story element a lower profile.

“I wanted a piece of art, basically, but I didn’t want it to stand out,” April said. “I wanted it to blend in with the neighborhood, but when you really look at the details, it’s gorgeous.”

Looking at those details, “gorgeous” is right. Along with stucco, used to heighten the modern aesthetic, the exterior incorporates a few of the Turners’ “must-haves,” including a standing seam metal roof and stacked stone. Large windows let natural light in to illuminate the stone and wood elements incorporated throughout the interior. In addition to the striking visuals created by contrasting metal, glass and rock, the exterior also nods to one of Taggart’s long-term goals for the home.

“[Stone] was selected to give color and texture to both the exterior and the interior, and, over time, it will visually soften the aesthetic of the house so it is more sympathetic to the context of the neighborhood,” Taggart said. “When the scars of construction begin to heal, and the new landscaping takes hold, that’s when the house is going to feel like it was born there.”

Taggart’s solution to the structural demands of the property was a modified U-shape, with the unassuming front of the house revealing only a hint of what awaits inside. Staircases anchor the two-story section of the house at either end, with the second

Thoughtful window placement enhances the visual intrigue created by the spiral staircase.

providing a beautiful spiral visual element showcased in glass. The strategic use of glass also creates excitement as one moves from the formal living area to the den beyond. Facing the backyard and the wooded area along the creek, Taggart described the den as “a glass box.” Viewers from the living area catch a glimpse of the view through the house, but “when you take six or eight steps into the house, the back of the house sort of explodes, and you begin to see the indoor/outdoor connectedness,” he said.

Tall ceilings, another specific request from the Turners, only add to the feeling that the space is opening up and welcoming you into the rest of the home. April, who summarized the house’s style as “mid-century with a really contemporary twist,” explained that in addition to the balance of indoor and outdoor elements, tempering a clean, modern style with warmer, mid-century aesthetics was an important motivation for the design.

“Contemporary is always kind of cold, and I wanted something warm and inviting. That’s why I leaned more towards the mid-century,” she said. “I want [guests] to feel comfortable when they walk in, but I also want them to be wowed in many ways.”

Grays, whites and earth-tones allow tasteful additions of color to pop throughout the house. The simplicity of the mid-century modern style also allows the natural elements to sing all the more, adding to an overall look that is at once alluring and accessible, as engaging as it is elegant.

“I grew up in a very beautiful home, so I feel like it’s my parents’ fault that I’ve always wanted a beautiful home for myself,” April said. “I wanted something where nature kind of comes in.”

While the main bedroom wing sits on the second level, the house “lives” primarily downstairs, with the open floor plan allowing different areas to flow into one another. In harmony

The interior design palette, as well as stone and wood elements, reflect the midcentury modern aesthetic and accentuate the indoor and outdoor relationship.

with the easy movement between inside and out, the structure’s continuity and cohesion also reflects the Turners’ family dynamic – visually and practically, the space is a place for the couple and their young children to grow and do life together.

For Taggart, meeting the challenges of a certain project is as simple and as complicated as knowing how to listen. Initially, that means listening to the desires and perspective of the clients. But he also listens deeply to the site itself, going in without preconceived notions about the space or the outcome.

“I try to seek out in each project – and this is going to seem awfully abstract, but it’s the way I think – what does the project want to be?” Taggart said. “I’m not imposing my will; I’m trying to discover for myself what it wants to be. I try to get out of the way.”

Taggart’s style is evident, not for any one aesthetic choice, but because of the excellence of the finished product. At the end of the day, he added, success is measured by the Turners themselves and whether their vision has truly come to life.

For the Turners’ part, it seems like “success” is putting things lightly.

“I couldn’t be happier. He made it better than I would even have imagined,” April said. “You just can’t turn anywhere without seeing something special.”

When Taggart initially looked over the property with the Turners, he called it “a diamond in the rough.” Remembering that moment after four years of designing, building and finally being able to move into their dream home, April added, “He made a true diamond.”

By MAK MILLARD

T aco e Town

Photos By JASON BURT

Little Rock’s Mockingbird Bar + Tacos elevates street food to high art.

The taco is a miraculous food. What else can you say about a dish ubiquitous and versatile enough to hold Taco Bell and quesabirria on the same plate? Endlessly customizable, countless combinations of meats and non-meats, toppings and accouterments all find their home in the humbly folded tortilla. The embrace of Mexican and other Latin American flavors can be seen throughout Arkansas, from food trucks serving up family recipes to restaurateurs putting their own spin on the classics. One need only look to Central Arkansas landmarks such as Doe’s Eat Place and its hot tamales, or Mexico Chiquito and its Arkansas-culture-defining cheese dip, to see just how intertwined the two foodways are.

In 2018, Mockingbird Bar + Tacos, then known as Dos Rocas, entered into this ongoing story. Originally owned by Paraguay native and longtime Root Cafe kitchen manager Cesar Bordon, along with wife Adelia Kittrell and Root owners Jack Sundell and Corri Bristow-Sundell, Dos Rocas was a testament to the strong connections between the American South and Latin America. The South Main neighborhood spot’s name, meaning “two rocks”, was a homage to both Bordon’s hometown and his adopted home of Little Rock.

The next year, the Sundells took full control of the restaurant, re-christening the space as Mockingbird in reference to the state bird. The Sundells

combined the Root’s successful farm-to-table philosophy with Dos Rocas’ existing focus on Latin American flavors. This “farm-to-taco” approach, of seeing Latin American dishes through the lens of Arkansas produce, is another example of the melding of myriad cultures that has been happening since the taco first took off.

In August 2022, the Sundells sold Mockingbird to JLC Entertainment Holdings, a partnership made up of Cabot restaurateur John Campbell and wife Lisa, along with father and son duo Harry and Joe Einhorn. Under part-owner and Executive Chef Stephen “Buddy” Seals, the name and concept have not been abandoned, but instead tightened, polished and perfected. Today, the goal is to make “The Bird,” as it is affectionately known, a mainstay in the SoMa district.

“People want to see consistency,” Campbell said. “Here we are, kind of Dos Rocas 3.0 or Mockingbird 2.0. Going into that, we were up against, ‘Oh, this is the third version,’ so we really had to step up and prove ourselves.”

Done right, the humble taco is a remarkably detailed and nuanced dish, and the history of the street delicacy is no different. Even the origins of the word itself abound in theory. Some etymologies point to the indigenous Nahuatl words tlahco and tlaxcalli, with the first meaning “half” or “in the middle” and the second referring to a type of corn tortilla.

The experts at the Real Academia Española load the word “taco” with no less than 27 meanings. The definition most Americans imagine, translated roughly as “corn tortilla rolled up with some kind of food inside, typical of Mexico,” doesn’t show up until definition No. 10. Instead, the first definition refers to a short, thick piece of wood or other material used to fill a hole.

It’s this link that fills in the gaps for food historians such as Jeffrey Pilcher, professor at the University of Toronto at Scarborough and author of Planet Taco: A Global History of Mexican Food. Pilcher and others trace the use of the word back to Mexican silver mines in the 18th century. For the miners, tacos referred to explosive charges used to excavate ore; gunpowder would be wrapped in paper and shoved into holes carved into the rockface.

According to Pilcher, one of the first types of edible tacos described in writing is the taco de minero, or miner’s taco. Highlighting this connection in a 2012 interview with Smithsonian Magazine, Pilcher said, “When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of dynamite.”

Regardless of how recently it came to be, the taco was quickly adopted into a diversity of styles and flavors across Mexico. Unsurprisingly, the Baja peninsula and Pacific Coast regions are home to a wealth of seafood varieties, while the north favors options like carne asada and barbacoa. Fillings more adventurous to the American palate can be found to the south, including chapulines (grasshopper) and hormiga chicatana (flying ants).

In one especially interesting culinary inflection point, the Mexican-born children of Lebanese immigrants in the 1960s adapted the vertical rotisserie technique used to make shawarma and gyro, switching out lamb for pork and adding a chili marinade. The result? Tacos al

pastor, with pastor (shepherd) a reference to the dish’s previously-ovine filling. Today, tacos al pastor are a staple in taquerías across Mexico and make regular appearances on menus in the U.S., proving that time can make a traditional dish out of any fusion food.

The taco eventually made its way to the United States in the early 1900s, following Mexican immigrants looking for work in mines or on the railroad. As the decades wore on, families adapted their recipes to use different ingredients, such as hamburger meat, cheddar cheese, shredded lettuce and tomato, made plentiful by the American food-processing industry.

Tacos dorados, or golden tacos, fried into a deliciously crunchy shell, are the style that ended up taking the United States by storm. According to Gustavo Arellano, journalist and author of Taco USA: How Mexican Food Conquered America, the first celebrity chef of Mexican food was actually a Southern housewife, Bertha Haffner-Ginger, whose 1914 California Mexican-Spanish Cook Book feature the earliest known English-language taco recipe.

If the idea of a crunchy shell filled with meat, cheese, shredded lettuce and tomato rings a bell, it’s for good reason. Glen Bell, founder of Taco Bell, started selling those now-omnipresent crunchy tacos in 1951. His inspiration was the Mitla Café, a restaurant across the street from his burger stand. Opened in 1937 and still run by the family today, Lucia Rodriguez’s restaurant had people lining up daily for her signature 10cent tacos dorados, and Bell wanted in.

As Arellano explained to MEL magazine in 2020, “The entrepreneur befriended staff and family alike, working his way into the kitchen in order to decipher the secrets behind the beguiling taco that was proving so popular in what was then San Bernardino’s barrio district.”

Bell decided to try his hand at a fast-food taco for the masses, and after a decade under the names Bell’s Drive-In and Taco Tia, the first Taco Bell opened in 1962. In addition to making the frying-and-serving process more efficient, Pilcher posits that Bell’s real success had to do with being a non-Mexican serving tacos across the lines of segregation separating Mexican and white communities.

“Basically, he was able to make his fortune because there were large numbers of people who didn’t want to go into a Mexican neighborhood to buy tacos, and yet who were excited by the exoticism of this dish,” Pilcher said.

While Glen Bell set off the chain of events that would culminate in such brazen items as the Crunchwrap Supreme and Doritos Locos Tacos, Mexican Americans themselves carried their recipes all across the United States, mixing a new layer into the nation’s melting pot. Today, taco traditions have evolved into an ever-expanding list of fusions and reinterpretations.

Uber-popular on the West Coast are Korean-Mexican tacos with bulgogi beef and kimchi. Clever crossovers to the South and the North reiterate the flavors of Nashville hot chicken and paneer tikka masala, served in a tortilla made of naan or roti, in case you’re curious. Tex-Mex, Fresh-Mex, Deli-Mex, Ark-Mex; in all these cases and more, the taco has become a tasty template for experimentation and innovation.

Writing in Gravy, the journal of the Southern Foodways Alliance, Arellano made his case for why, in many ways, Mexican food is an inextricable piece of the Southern U.S. food puzzle. Southern food has always been a blending of influences, of using what you have and getting the most out of it, of diverse histories and backgrounds. Defending the honor of Southern Mexican food from West Coast purists, Arellano concluded, “Carne asada tacos are now as Southern as biscuits and gravy,

whether people want to believe it or not.”

Back in SoMa, Mockingbird was at a crossroads, with new ownership needing to strike a balance between history and novelty. Not unlike the taco itself, success has been a matter of adaptation, of taking an already-beloved form and putting it in the context of the culture around it.

Chef Seals estimated that he kept about 15 to 20 percent of the original menu, but even the items that did stay were tweaked to his personal style and standard. The umami-packed, three-hour-smoked carrot taco is still a menu staple, as is the shiitake mushroom option. The newest vegetarian-friendly offering, the street corn taco, is a creamy, cotija-cheese covered delight topped with peppers, onions and jalapeños.

Some of the most popular menu changes, however, have taken place outside of the taco plates. The smoked wings, available in either a spicy macha sauce or pecan glaze, are quickly making a name for themselves as the best in Little Rock. The cheese dip – a simple but artfully done mixture of high-quality cheese, pureed jalapeños, water and more of that irresistible house-made seasoning – nabbed first place at the 11th annual World Cheese Dip Championship last October, further solidifying The Bird’s place in Arkansas’ culinary canon.

An improved-upon holdover from previous menus, the carnitas are a personal favorite of Seals’ and a bestseller to boot.

“My sous chef Caleb Velasquez, it’s actually his recipe, and they’re the best carnitas I’ve ever had. I wouldn’t change them if you paid me,” Seals said. “From the oregano to the cinnamon to the chipotle, he rubs all the things into it. He sears it really hard in the cast iron before braising it in the oven. It’s got guajillo peppers, bay leaves, garlic cloves and cinnamon sticks in the liquid, and when it comes out of the braising liquid, it’s already fall-apart tender. He cooks it again on top of the stove and reduces it down again until it’s imparted with flavor all the way through, tender, juicy and just perfect. They’re absolutely perfect.”

“A good meal can change somebody’s day.”

Above: Mockingbird’s award-winning cheese dip is a no-frills, flavor-packed statement piece.

Below: Among the Bird’s non-taco offerings, the smoked wings are a smash hit.

“Absolutely perfect” pretty well captures Seals’ approach to cooking. After kicking off his career at Burger King at 15, he spent over a decade at Cracker Barrel before honing his craft further in the kitchens of the Capital Hotel, John Daly’s Steakhouse and Cabot’s Greystone Country Club. It was at this last stop that Seals caught the attention of John Campbell.

“I was at a Mother’s Day brunch that [Chef Seals] did,” Campbell said. “I was just blown away at how quickly the food came out and that everything was just spot on.”

Campbell and JLC Entertainment didn’t have anything concrete yet, but with big plans on the horizon, he offered Seals a spot at his Pizza Pro franchise in the meantime. When the opportunity to buy The Bird came along, Seals was impressed with how ready-to-go the whole operation seemed. Armed with almost two decades of experience making the most out of any kitchen space, Seals focused on turning an already-successful concept into a truly thriving one. To achieve that, efficiency has been the name of his game.

“Cracker Barrel drilled that stuff into you. They didn’t have a lot of space on their line, but we could feed something like 1,000 people on a Sunday,” Seals said. “It makes you really appreciate every step that you take as being something important. No wasted steps, no wasted anything.”

Rather than taking the drill sergeant approach, Seals trusts the people in his kitchen to buy into his vision. As a natural leader and people person, Seals provides the tools, the guidance and the support, but at the end of the day, his crew is motivated by a love for the work and a pride in doing it well.

“I think the quality and the efficiency of the food, and the bar as well,

really makes us stand apart,” Seals said. “You can come in here, and there could be a full restaurant; in 10 minutes, you’re going to have your hot, delicious, beautiful food in front of you.”

Efficiency by way of cross-utilizing ingredients is a key strategy for Seals, and using quality products in a variety of ways has proved especially useful when putting together the Sunday brunch menu. Thus, the killer smoked wings became wings and waffles. The fresh-Mex bowl was a hit with lunch and dinner guests, so he made a brunch version with fried potatoes, chorizo, street corn and cheese before topping the whole thing off with a fried egg. The tres leches cake – also one of sous chef Velasquez’s recipes – was transformed into a tres leches french toast, complete with a cinnamon whipped cream and blueberry compote. A quesadilla altered for breakfast ingredients was a no-brainer.

There is one ironic gap in the brunch offerings, however.

“Everyone is like, ‘Why didn’t you do breakfast tacos?’” Seals said. “That’s too obvious, right? That’s too obvious.”

As for the rest of the menu, Seals hopes to eventually lean into more appetizers and a few bigger entrees. In any case, he’s not interested in anything too drastic, just small, tasteful changes. Campbell, for his part, is confident in Seals, in his team and in the deep calling they feel to serve people, whether at The Bird or one of their future concepts.

“Bar none, I’ve never seen anybody do what he does out of what he’s got to work with,” Campbell said. “You’ve got to make a profit, but the actual reason we’re in this business is because of the hospitality. Food is a love language for a lot of people. A good meal can change somebody’s day.”

“Good cheese dip will change your life, too.”

For John Campbell (left) and Chef Stephen “Buddy” Seals (right), Mockingbird’s success is just a taste of what’s to come.

Tacos

Bucket List

PRESENTED BY Mockingbird Bar

l Acambaro Mexican Restaurant

Fayetteville

l Baja Grill

Benton, Little Rock

l Mar y Tierra Seafood & Grill

Little Rock

l Cactus Jack’s Mexican Restaurant

Conway, North Little Rock

l Camp Taco Little Rock

l Cantina Laredo

Little Rock

l Casa Mañana

Little Rock

l Chepe’s Mexican Grill

Benton

l Con Quesos: Fusion Tacos

Fayetteville, Springdale

l Cotija Mexican Resturant

Benton, Little Rock

l Diablos Tacos & Mezcalería

Little Rock

l Don Pepe’s Gourmet Burritos & Tacos

Bryant, Little Rock

l El Porton

Little Rock

l El Super Taco

Fort Smith, Van Buren

l El Sur Street Food Co.

Little Rock

l Flying Fish

Little Rock

l Frida’s California Grill

Fayetteville

l Fuzzy’s Taco Shop

Rogers

l Heights Taco & Tamale Co.

Little Rock

l La Hacienda Mexican Restaurant

Benton, Fayetteville, Hot Springs, Little Rock

l Las Americas Too Barling, Fort Smith

l Local Lime

Little Rock, Rogers

l Los Arcos

Jonesboro

l Los Bobos Taqueria

Fayetteville

& Tacos

l Los Gallos Taqueria y Birria

Conway

l Maddie’s Place

Little Rock

l Malibu Cafe Little Rock

l Mangos Gourmet Shop

Fayetteville

l Mi Ranchito

Bryant, Cabot

l Miguel’s Taqueria

Fort Smith

l Mockingbird Bar & Tacos

Little Rock

l Mr. Taco Loco

Fayetteville

l Nacho’s Cabot

l Papitos

Jonesboro

l Queens Mexican Cuisine

Fayetteville

l Riviera Maya

Benton, Litlte Rock

l Rock City Taco

Little Rock

l Sabor Guacamole

Fayetteville

l Señor Tequila

Little Rock, North Little Rock

l Serranos Mexican Grill

Conway, Fayetteville

l Table Mesa Bistro

Bentonville

l Taco John’s

Russelville

l Taco Mama

Hot Springs

l Taco Tico

Texarkana

l Taco Villa

Russellville

l Tacos 4 Life

Benton, Conway, Fayetteville, Fort Smith, Jonesboro, Little Rock, North Little Rock, Rogers, Springdale

l Tamalcalli The Tamale, Taco & Cerveza Stand

Little Rock

l Taqueria Azteca Original

Mexican Food

Benton

l Taqueria Guanajuato

Springdale

l Taqueria Karina Cafe

Little Rock

l Taqueria La Bendición

Cabot

l Taqueria La Exquisita North Little Rock

l Taqueria La Regia

Little Rock

l Taqueria Queretaro

Bryant

l Tarascos

Dardanelle

l The Fold: Botanas & Bar

Little Rock

l Tio’s Méxican Restaurant

Conway

l Tula

Fayetteville

l Yeyo’s El Alma de Mexico

Bentonville

food

THIS MUST be the PLACE

All good things change over time, but the owner, employees and customers of Hugo’s would argue that the very best things in life have the capacity to remain more or less the same. In fact, many attribute the longtime success of Hugo’s to the lack of deviation.

Located at 25 ½ North Block St., the restaurant has served many locals and tourists alike, with the comfort of a 1970s era basement den – full of eclectic decór that echoes the taste of a college town in the Arkansas Ozarks. For nearly 50 years, guests have wandered into the Fayetteville staple, oftentimes returning to reminisce on their first blissful experience and to add a second.

The restaurant has been the place for graduation celebrations, friendship gatherings, many first dates and a hangout spot for countless college kids over the decades. Nearly everyone who has regularly dined at the establishment has a story to tell about what exactly the landmark means to them.

Before diners Jess and Lynn Harp got married, they were in a long-distance relationship, and the couple remembers using the eatery as a regular meeting place, according to their daughter Samantha Harp, who also has

By SARAH COLEMAN // Photos Courtesy of EXPERIENCE FAYETTEVILLE

fond memories of the basement.

“When my mom lived in Florida she would come to Fayetteville to visit my dad, and Hugo’s was where they went on dates,” Harp said. “It was special to them years before I was even born.”

Hugo’s also has been part of several family’s traditions in the area, serving second- and third-generation diners. For the Schlesinger family, Hugo’s has become a must-visit place, cemented in their memories as a joyful space.

“For the past eight or nine years, my family has gone to Hugo’s right before Christmas. It doesn’t matter how cold it is nor how long the line,” Madi Schlesinger said. “It’s tradition, but it is also the fact that Hugo’s has become synonymous with feeling good. Few things live up to the hype we create about them, but in this case, it’s true. It really wouldn’t be Christmas without a trip to Hugo’s.”

A dwelling space of sorts, Hugo’s has consistently satisfied customers with award-winning food and unforgettable memories. The eatery prides itself on changing as little as possible over the years, mainly because the original owners had a foolproof restaurant concept.

As mentioned earlier, Hugo’s is a basement eatery, with little lighting and the charm of being located underground. The restaurant has existed comfortably in the space for decades, located in a nearly 100-year-old building. The building itself is a relic of past decades on the historic Fayetteville Square, and it was what a young Lamar Anderson and Elizabeth “Liz” Page had been dreaming of.

Anderson and Page, a young married couple, passed by the location on a whim and immediately felt connected to the space. In 1977, the couple opened Hugo’s, which came to life based on their world travels. According to Jason Piazza, the current owner of Hugo’s, no one else in the restaurant game was quite like Page or Anderson.

“Lamar and Liz were foodies way ahead of their time,” Piazza said. “They brought so much life to the restaurant and truly, without them, there wouldn’t be a Hugo’s today.”

While the dive restaurant is not easily located for the untrained eye, it is a true Fayetteville staple. There is not much mystery surrounding the establishment but some things, such as who the restaurant is named after, are not completely clear.

While Hugo’s is not exclusively a burger restaurant, it is known for having really great burgers for guests to choose from.

One of Hugo’s most-celebrated menu items, the Blue Moon Burger, is served with crispy potato chips and pairs perfectly with a local brew.

“The name became a bit of a joke depending on who you were asking. There were so many different answers from both Lamar and Liz, and they told a different story just about every time they were asked,” Piazza said. “The most consistent story is that it was named after one of Liz’s favorite uncles.”

Little has changed in the restaurant since 1977. The tables are still dressed with gingham tablecloths, the same menu items that were available in the ῾70s and ῾80s are offered today, and the building’s main source of light still comes from the neon signs. The building itself has character as the decorations, many

of which Page hand-selected from thrift shops and vintage stores, perfectly complement the area.

“Basically everything we’ve done is try to maintain what Lamar and Liz brought to Fayetteville and created. We work really hard to keep that original vibe alive,” Piazza said. “We still follow their rules and do things the same way they did things. We are maintaining the legacy that they both left in Hugo’s.”

Piazza originally got a job at Hugo’s while attending the University of Arkansas, but he was no stranger to the restaurant business. While he looks up to Anderson and Page, he also finds inspiration from other locally owned restaurants.

“Judy Waller actually gave me my first job at U.S. Pizza, and I find myself looking up to her because she taught me a lot about the restaurant industry,” Piazza said. “I love how she runs her restaurants, in particular, her emphasis on consistency.”

As far as other Arkansas-based restaurant royalty, Piazza draws inspiration from Joe Fennel from Jose’s Mexican Grill and Cantina and Bordino’s; Chad Hammontree from Hamontree’s Grilled Cheese and Chef Miles James of Miles James Hospitality, the company responsible for several hits, including 28 Springs.

“Miles James actually started his legacy in the culinary world at Hugo’s; he worked as a dishwasher here when he was younger,” Piazza said, explaining the many greats have been part of Hugo’s history.

In 2005, Anderson passed away suddenly, and his family gave Piazza, who was the

“Lamar and Liz were foodies way ahead of their time. They brought so much life to the restaurant and truly, without them, there wouldn’t be a Hugo’s today.”

general manager at the time, the opportunity to buy Hugo’s.

“I learned so much from Lamar and Liz,” Piazza said. “I love that they brought these recipes and dishes from all over the world and made them accessible in Fayetteville, and I was so blessed to be able to buy Hugo’s”

Hugo’s is famous for its burgers, but both Piazza and General Manager Josh Alexander will be the first to tell you it’s not a burger joint.

“We have a big menu full of all of these other sandwiches, crepes, salads and fish,” Piazza said. “Liz and Lamar brought such unique cuisine to Northwest Arkansas, and the area is better for it.”

As for Piazza, his current menu go-to is the Derek’s Special, a sandwich consisting of marinated chicken breast, Swiss cheese, bacon, tomato, lettuce and honey mustard on a kaiser roll. He also recommends the Richard’s Meat Market 8-ounce filet, a grilled entrée served with Hugo’s fries and a house salad.

“I work to keep the bar stocked with local brews throughout the year. Customers really enjoy the variety they can choose from,” Alexander said. “With anything we do, we strive for consistency, and it is what has kept Hugo’s such a special place. If you came in 10 years ago and ordered a sandwich or a cheeseburger, it’s the same today.”

Alexander’s current go-to is the well-known Bleu Moon Burger, but he is also a big fan of the beer cheese soup, which is only served in the winter months.

While Piazza didn’t choose the original location, he is happy that Anderson and Page made the choice to open up shop on the square. Alexander also loves the location, which echoes

back to how Fayetteville looked in the ῾60s, ῾70s and ῾80s.

“I love all of the people and the businesses in this area. We are so lucky to be located on Fayetteville Square. The area really feels so nostalgic of what Fayetteville was decades ago; the street has maintained so much similarity over the years,” Piazza said. “There’s an old-school vibe, especially on Block Street, and we are so blessed to be a small part of that.”

“We get so much traffic here and it’s because business is booming on the square; there are a lot of people shopping the local boutiques around us and a lot of other businesses that help bring business to us as well,” Alexander said.

Hugo’s has won multiple awards over the years for its food, and this year, Hugo’s was a finalist for the Arkansas Heritage 2023 Food Hall of Fame. With its rich history and prominent reputation, Piazza has made it a priority to run Hugo’s exactly how Anderson and Page would run the restaurant. He credits the difference in Hugo’s from other eateries to its talented servers.

“There’s so much that goes into creating a unique experience for customers,” Piazza said. “Our employees are so experienced and understand what goes into it. It isn’t just the burger or menu itself, but it’s the whole thing, from the way the cheese is melted, the way the bun is heated and how everything comes together.

“We have a half-dozen employees who have worked here for well over a decade and it is because of the continuity of long-term employees that make this such a great place to eat.”

Hugo’s is known for its eclectic décor, bright neon lights and fun basement vibe.

Liz and Lamar, the original owners, introduced unique menu items, such as the popular Grasshopper Crepes.

Spring Cocktails

The weather’s growing warm, and the trees are turning green all over Central Arkansas. It’s spring, and the time is right for getting out and visiting your favorite restaurants and watering holes. This collection of tasty libations is sure to please; try one the next time you eat out, or mix them at home as you entertain with friends. Cheers!

Who Rum the World

Baja signature punch, black cherry rum, coconut rum.

Photos By JAMIE LEE

La Primavera

Seabreeze Margarita

Reposado Tequila, Cointreau, Blue Curaçao, lime juice, coconut cream.

Dream Theater

Wahaka Mezcal, Plantation 3-Star Rum, Taylor’s Velvet Falernum, lime, house made sugar snap pea syrup, Fire Tincture Bitters, Angostura Bitters.

HEIGHTS TACO & TAMALE CO.

5805 Kavanaugh Blvd. Little Rock 501.313.4848

MOCKINGBIRD

1220 S. Main St. Little Rock

501.313.5413

SERVER SAYS :

Overcoming Personal Challenges in the Food Industry

By EMILY SUNDERMEIER and KATIE ZAKRZEWSKI

Chef José Andrés once said, “The business of feeding people is the most amazing business in the world.” Such a quote can be applied to every hard-working Arkansan who rolls up their sleeves, ties on an apron, and works to prepare a meal for their customers at the start, middle or end of the day.

Through our online and print series, Server Says, AY About You highlights the dedicated men and women who direct you to your seat, bring you food and drink, and serve you as their guest. This month’s food industry professionals have found ways to overcome struggles, grow their own empathy and better serve the needs of Arkansans looking for a meal.

JOJO SIMS, server at Cache, arrived in the United States in 1985 from the Philippines and has been working in the food industry ever since.

“I moved here from a third-world country. I didn’t go to college or anything. I arrived in Shreveport, Louisiana, and worked at a Chinese restaurant,” Sims said. “I never imagined that being in the service industry would be my career of choice.”

Sims has waited tables at the Excelsior Hotel, Capital Hotel Bar and Grill and Cache Restaurant, waiting tables for prominent politicians and celebrities. In doing so she’s seen firsthand the change in Arkansas’s culinary arts over time.

“Little Rock isn’t just fried catfish and hundreds of ordinary patrons anymore. These dining areas are now like the front porch of Little Rock. So many fantastic chefs over the years have elevated the local cuisine,” Sims said. “People who visit us have a chance to eat food on par with some of the greatest food scenes in the country.”

Sims has been at Cache Restaurant since its opening a decade ago.

“I’m very fortunate; [ownership] treats us all like family and with respect,” she said. “There’s that stigma about waiting tables, about being a server. People ask, ‘Why don’t you get a real job?’ Yeah, well, there’s nothing unreal about this job. It’s about as real as it gets.”

Sims has also had the opportunity to work alongside some of the best-known chefs and servers in Central Arkansas. “I saw a lot and met a lot of people throughout my career waiting tables. Anybody that has become a great chef here or a server around town or a restaurant owner, at one point in time, we’ve probably met or crossed paths,” Sims said. “I’m notoriously known in this industry, all the way from here to Hot Springs, as Mama JoJo.”

Over the years, patrons who have had the privilege of Sims’ service have noticed her colorful and vibrant style, as well as a sharp sense of humor. But Sims’ confidence grew as a result of the challenges that she had to overcome.

“I’ve always wanted to be an actress or a Broadway star. Growing up in the late ’70s and early ’80s in the Philippines, though, I considered myself average. Bullies were a big thing over there, and they have no qualms about telling you that you’re ugly,” Sims said with a laugh.

Sims is likely one of the biggest shoe fanatics in the state and has many exotic sets of shoes custom-made for her. They’re her favorite part of an outfit.

“Growing up in the Philippines, I was a go-go dancer to help pay the bills — after all, my siblings were hungry. After moving here, once I could buy things, I loved to buy shoes,” Sims said. “My husband always asks me, ‘Why shoes?” I just tell him, ‘It could be worse. It could be drugs.’ Some of my outfits are so colorful I swear I stop traffic.”

Other than her eye-catching wardrobe, Sims explained that the most important part of being a server is to remember that each day is a new day, and that every day should be fun.

“Some kids go wait tables and backstab each other for tips. Some customers are rude and try to waste your time. It doesn’t matter. That was yesterday. Today is a new day,” Sims said.

“Are you going to let what someone did yesterday ruin your today? No, because you leave a bad impression on everyone else’s day too. Come in, be yourself, have fun, and everyone else will too.”

GORDY BRAVE, a second-generation Little Rock restauranteur, also had to overcome challenges.

His dad, Peter Brave, is the renowned chef and owner of Brave New Restaurant, one of Little Rock’s most successful and longest-running dining establishments. Brave has spent most of his life in the restaurant; he recalls the frenetic activity of his dad supervising staff, examining food and barking orders. He grew up surrounded by his extended family of cooks, dishwashers and servers.

“I run into people, and I embarrassingly can’t remember their name because I was three years old, and they say, ‘I knew you when you were this big, and I worked with your parents,’” Brave said. “I felt like I had lots of aunts and uncles.”

But because he grew up in the restaurant, people automatically assumed Brave would take over the family business. Brave, to some extent, felt backed into a corner of public expectations.

“It took time to uncover a passion for working as a restaurateur,” Brave said.

Brave had plans to move to Chicago. He was working as a bartender at Boulevard Bread Company to earn money for the move when the COVID-19 pandemic hit, locking down the world and putting his plans on hold. It was then that he discovered an appreciation for working in a restaurant in his home city.

“When you grow up in the business, it feels normal, and you don’t appreciate what’s special about it,” Brave said.

“Little Rock isn’t just fried catfish anymore.”

“There was always a part of me that enjoyed taking care of people, and since it’s my family’s restaurant, it’s ingrained in me.”

Brave has worked for numerous restaurants in a variety of positions and now serves as the general manager of Brave New Restaurant. His knowledge and experience in providing high-quality service to customers are invaluable and his upbringing in the family business taught him how to connect with people and serve customers. Now, Brave hopes to continue the legacy of the restaurant his family started.

“There’s this weird status idea that even if you’re making just as much money but not working in an office, and you have two-thirds of the hours and spend more time on your feet, people say, ‘When are you going to quit and get a real job? You’re such a smart boy,’” Brave said.

“People shouldn’t say that. I encourage people in the restaurant business to continue working in the industry if they are good at their professions. I’ve spent a lot of time telling that to people and thought, ‘I should take that to heart myself.’”

SAMANTHA AND CHRIS TANNER, two of the best-known restauranteurs in Arkansas, have managed to rise above challenges as well.

The husband-and-wife team has watched their bevy of restaurants grow over more than two decades. The couple owns Samantha’s Tap Room, The Oyster Bar, Cheers in the Heights, and a Cheers location in Fayetteville’s Old Post Office building. Samantha’s Tap Room in downtown Little Rock is an upscale eatery that bears Samantha’s name, who is affectionately called Sam.

Their mutual love of cooking and entertaining ignited the Tanners’ desire to provide the best experience for customers through good food and a vibrant atmosphere at all of their restaurant locations.

Working together as husband and wife, they juggled family life while running their various properties. Like most family-owned businesses, they learned to have disagreements and forgive one another before returning to work.

“I think it’s pretty easy because we’re not together 100 percent of the time,” Sam said. “We’ve sparred and disagreed and realize that it’s just business. You go back to your everyday life. It’s not like you stay angry at each other.”

The Tanners always loved cooking and entertaining, dating back to their start in the catering business before marriage. An outing with friends several years ago led them to purchase Cheers in the Heights on New Year’s Eve 2001 and have since brought it to life. They remodeled, enlarged and expanded the eatery, turning it into a franchise in Fayetteville, and eventually opened Samantha’s Tap Room and The Oyster Bar.

But it hasn’t always been so cut and dry. The greatest challenge that the Tanner family faced was the tragic loss of their daughter, Charley, seven years ago. They continue to honor her memory and legacy through the Charley Tanner Heart of a Nurse Scholarship Fund, established in memory of her plans to become a pediatric nurse.

The scholarship awards second-year nurses funds to pay for tuition and books. Since the scholarship’s creation, the Tanners have seen 12 nurses graduate from nursing school.

The Tanners enjoy giving back and finding opportunities to support the community and help others. They also give back by donating to silent auctions, or hosting private parties.

Chris Tanner takes great pride in his work, particularly concerning menu selection and serving the best quality ingredients. Everything on the menu at their restaurants is Chris’ recipe, and the food is given a trial run as a special before earning a permanent place on the menu.

The couple’s hands-on management style leads them to help out where

needed, whether it’s washing dishes or bussing tables. They also enjoy visiting each restaurant and interacting with customers. Through this dedication to customer service, the couple has built a loyal fanbase across all of their properties.

“People come in four or five times a week,” Chris said. “With Samantha’s located downtown, many customers are from out of town. The hotels recommend Samantha’s because they know their guests will come back and say, ‘That place was fantastic,’ and they want to give a good recommendation.”

Through hard work and perseverance, Chris and Sam have made a name for themselves and their establishments. They also credit the success of their restaurants to a simple formula of dedicated staff, fresh ingredients and a welcoming atmosphere.

“We’re not looking for a Michelin Star,” Chris said. “We just want everything to taste good.”

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Every Bunny Loves Cheese!

By AMY GRAMLICH // Photos By AMY GRAMLICH

Every one of your guests at the Easter table will appreciate this festive, springtime appetizer, a classic veggie cream cheese ball in the shape of a carrot. Easy enough to involve the kids in preparation and always appreciated by guests, it’s the perfect nosh before serving the main courses of Easter dinner.

WHY MAKE IT

Cheese balls have been featured at parties and gatherings for decades upon decades. The reasons why? They are delicious appetizers that are easy to prepare and are always popular with guests and family alike.

Time Saver: You can prepare a cheese ball in advance of an event. Just wrap it in plastic and store it in the refrigerator for up to a week. Likewise, you can store a carefully wrapped cheese ball in the freezer for up to three months. It is best to wait to roll the cheese in the outer topping until just before serving.

Versatile: Whether savory crackers or healthy veggies, a cheese ball is perfect for most any dipper you put on your party tray.

• Toasted baguette slices

• Crunchy or soft pita chips

• Baby carrots

• Celery Sticks

• Pretzels

• Sturdy crackers

• Tortilla chips

Always a Hit: Have you ever questioned the presence of a cheese ball at any party or gathering? Probably not, because cheese balls have a way of fitting in at any holiday gathering or occasion!

Build to Suit: The sky’s the limit when it comes to cheese ball add-ins. Turn your imagination loose, and whip in different types of seasonings, cheeses and other add-ins. Here are a few options:

More Cheese, Please

There are so many types of cheeses that work in combination with cream cheese to make the cheese ball base, each one lending its own flavor profile. A few of my favorites are:

• Monterey Jack

• Colby Jack

• Cheddar

• Manchego

• Gouda

Seasonings and Other Ingredients

Cheese balls are extremely customizable, meaning you can add classic additions or try

something a bit unexpected. A variety of seasonings and ingredients can be used in this retro appetizer, such as:

• Chopped pecans

• Green onions

• Garlic

• Ranch seasoning

• Hot sauce

• Worcestershire

• Red pepper

• Black olives

Meat

This carrot cheese ball features a vegetable cream cheese mixture, but many cheese balls include diced meat, either in the mixture or in the topping. Feel free to add 1/2 cup of your preferred meat to this cheese ball recipe. Or leave it as a meatless cheese ball, so you don’t steal the spotlight from your Easter ham. The following options work well:

• Dried beef

• Diced ham

• Crumbled bacon

• Diced pepperoni

INGREDIENTS

2 8 ounce blocks of cream cheese, softened to room temperature

¼ cup sour cream

3 cups shredded cheddar, divided

¼ cup green onions, chopped

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon Sriracha (or other hot sauce)

⅓ bundle curly parsley

DIRECTIONS

In a medium mixing bowl, add cream cheese, sour cream, 1 cup of cheddar cheese, green onions, black pepper, garlic powder and Sriracha. Mix with an electric mixer until smooth. Put cream cheese mixture on a sheet of wax paper or parchment paper. Shape cream cheese ball into a carrot shape. One end should be wide, and the other side long and narrow. Wrap tightly with the wax paper, and refrigerate for 30 minutes up to overnight to set.

Place chilled cheese ball on a serving platter of choice, and cover with remaining 2 cups of shredded cheddar cheese. Make sure to cover all bare spots.

Trim the parsley stems to about two inches. Place parsley at the top of the carrot with stems pressed into the cheese.

Prep and Serving Tips

For best results, chill the carrot mold to set the shape. After mixing the ingredients, scoop the mixture onto a large piece of wax paper or parchment paper. (Plastic wrap will work also, although it may become clingy to the cheese ball.) This will make the mixture easier to work with as you roll and shape it into a carrot-shaped log.

Once the carrot cheese ball is shaped to your satisfaction, put the carrot cheese ball in the refrigerator. Chill for at least 30 minutes to overnight. This will help the carrot’s shape set. When ready to serve, place the cheese ball on a serving tray of your choice. Pat the sides and top with shredded cheese until the entire log looks like a carrot.

PRO TIPS: SOFTENING CREAM CHEESE QUICKLY

It is easy to forget to set out cream cheese in advance of food preparation. For recipes such as dips and cheese balls, cream cheese needs to soften before use.

Luckily, there are a few ways you can expedite the softening process.

1) Cut Into Smaller Pieces: Remove the foil wrapper, cube the cream cheese into 1-inch pieces, and allow cubes to sit on the counter for 20-30 minutes.

2) Warm in Hot Water: Leave the foil on the cream cheese. Place the foil-wrapped cream cheese brick into a bowl of hot tap water for 15 minutes, flipping two or three times.

3) Heat in Microwave: Remove the cream cheese from the foil wrapper, and place on a microwave-safe plate. Heat for 15 seconds. Afterward, heat in 10-second increments until cheese is softened. Be careful to not overdo it – the goal is softened, not liquified or runny.

Complete the Picture

Trim a handful of parsley so that stems are no longer than two inches. At the top of the carrot, insert the stems into the flat top edge of the cheese ball. The curly parsley will mimic the fronds - carrot greenery - found on top of carrots. Lay out crackers and veggies of your choice for serving.

PROVIDE CHEESE KNIVES

Most cheese balls are firm to the touch and hold shape beautifully. However, they are not the easiest to dip into. Crackers often break when pushed into firm cheese balls. For this reason, it is best to serve your cheese ball with one or two cheese knives, so that guests can slice off a bit of the appetizer onto their individual plates rather than dipping a cracker or veggie stick straight into the cheese ball.

WINNERS

Arkansas Food Hall of Fame

By DWAIN HEBDA

Photos Provided By DIVISION OF ARKANSAS HERITAGE

Arkansas is known for its unique cuisine, a reflection of its rich and diverse cultural heritage. The Arkansas Food Hall of Fame was created by the Division of Arkansas Heritage to celebrate and honor the state’s vibrant culinary traditions by recognizing the restaurants, chefs, food-themed events and food traditions that have contributed to its fantastic flavors.

“Our 2023 inductees represent some of the best food in Arkansas,” said Mike Mills, secretary of the Arkansas Department of Parks, Heritage and Tourism. “Food tells the story of Arkansas’ culinary heritage and it’s an honor to celebrate the people, places and events that serve this story to Arkansas residents and visitors alike.”

The best of the best have been selected across five distinct categories. Without further ado, it’s time to unveil this year’s inductees and dish up some of the foodie favorites in Arkansas.

GONE BUT NOT FORGOTTEN

“This category honors the collective culinary legacy of a once-and-always influential Arkansas restaurant that has since ceased operations.”

Bohemia Restaurant

Established in 1962 in Hot Springs, this beloved spot served authentic German and Czech cuisine in an elegant atmosphere until 2007. The nominations for this establishment were heartfelt votes full of family memories and flavorful moments.

With nearly 50 years in business, The Bohemia made the complex cuisine of Germany and Europe accessible to Arkansans. According to one submission, “Though closed for nearly 14 years, Mr. and Mrs. Thum brought a lasting legacy to their customers and to Hot Springs. [It] lives on in the hearts and taste buds of many, and therefore is worthy of this recognition of ‘Gone But Not Forgotten.’ ”

Past Winners

2022, Coy’s Steak House

2021, Fisher’s Steak House

2020, Shadden’s BBQ

2019, Klappenbach Bakery

2018, Cotham’s Mercantile

PEOPLE’S CHOICE

“This tasty award is truly in the hands of Arkansans. Individuals submit their favorite Arkansas restaurant or food truck, and the people determine the winner. To be eligible, nominees must be Arkansas-owned and operated and have been in business for at least one year.”

Community Bakery of Little Rock

Central Arkansas

Serving the “Sweet Life” to Arkansans for nearly 75 years, this bakery has been serving great food, baked goods and coffee to generations. The warm and welcoming environment builds a safe place to come and enjoy great flavors with friends, old and new. Oh, and we can’t forget the chewy deliciousness of their famous iced sugar cookies!

One nominator touted it as a “friendly, welcoming small business that consistently offers great service, great food.” Another pointed out how this business and its owners care for the community, noting how the “focus is serving the surrounding neighborhood, families and children throughout the city.”

Past Winners

2022, La Casa de Mi Abuelita

2021, The Bistro Bar & Grill

2020, The Ohio Club

2019, Honey Pies Gourmet Bakery & Cafe

2018, JJ’s Lakeside Cafe

2017, Grotto Woodfired Grill and Wine Cave

1962 - 2007 | Hot Springs

Mike Mills with Chef Adolf Thum of Bohemia Restaurant

Mike Mills with John Brandenberger of the Community Bakery of Little Rock

PROPRIETOR OF THE YEAR

“This award honors a chef, cook and/or restaurant owner in Arkansas who has made significant achievements in the food industry. To be eligible, the candidate’s restaurant must be owned in Arkansas and have been in operation in the state for at least one year.”

Jamie McAfee

As the Pine Bluff Country Club general manager, executive chef and food and beverage director, Jamie McAfee does it all. Celebrating more than 45 years in the culinary industry, Chef McAfee has dedicated his craft to the country club for 20 years. One nominator kept it simple: “If anyone deserves this (award), Chef Jamie does.” Other nominators called him “Arkansas’ sweetheart” when referencing not only his memorable meals but also his service as a mentor and teacher to many.

McAfee’s leadership in the area is well-known; it is his mission to serve quality food with great flavor that elevates the profile of Arkansas’ culinary industry. Going above and beyond for his employees, customers and students, Chef McAfee is our 2023 Proprietor of the Year.

Pine Bluff Country Club Pine Bluff

Mike Mills with Chef Jamie McAfee of Pine Bluff Country Club

FOOD-THEMED EVENT

“This award was developed to honor one of the many community food-themed events or festivals that attract tourists and neighbors alike, serving up as much fun and hospitality as they do their signature foods. To be eligible, the event or festival must be held annually in Arkansas and must have been in existence for five or more years. ”

Magnolia Blossom Festival and World Championship Steak Cook-Off

Magnolia’s signature event takes the “steak” for our food-themed event category in 2023. This Columbia County staple started as a Sidewalk Art Show in 1950 and has become a delectable destination since its reimagination in 1989. The festival draws more than 5,000 people and grill masters come from across the country to participate. Thousands of juicy steaks are served off of some pretty spectacular “grill rigs” at this true community event.

Bonnie Keith, festival director and executive director of Magnolia-Columbia County Chamber of Commerce, had this to say about the event: “Having the opportunity to plan this festival is one of the biggest highlights of my life. To see families carry on this tradition that I hold so dear is such a rewarding feeling.”

Magnolia

Mike Mills with Bonnie Keith of Magnolia Blossom Festival and World Championship Steak Cook-Off

FOOD HALL OF FAME

“Eligible restaurants must be owned and operated in Arkansas and have been in business for at least 25 years; national chain restaurants are not eligible.”

Bulldog Restaurant

Kream Kastle

Ozark Café

BALD KNOB

BLYTHEVILLE

JASPER

FOOD HALL OF FAME

Whether you’re a local to the area or just passing through, a mention of the Bulldog is likely to make your mouth water. This popular eatery in Bald Knob is probably best known for its strawberry shortcake, which is offered seasonally and draws customers from near and far. Its humble atmosphere and quick service keep guests coming back for the juicy burgers, barbecue and variety of desserts. Family-owned and operated, it’s open every day of the year except Thanksgiving and Christmas Day, serving breakfast, lunch and dinner.

A first-generation American born to Lebanese and Syrian immigrants, Steven Johns started the business in July 1952 as a hot dog stand. The menu began to expand and so did the business. Now a fullfledged drive-in run by Johns’ family, the Kream Kastle remains a Blytheville gathering place. One nominator shared that the spot became a popular meeting place for notable local figures, as well as state political and business influentials, highlighting its position as a local hot spot.

One of the oldest restaurants in the state with roots back to 1909, this Newton County gem is known for its warmth and commitment to using locally sourced ingredients. One fan raved about the food and the staff saying, “Never mind that the food is great, the whole thing was a good experience.” The welcoming spot draws guests from all over and has truly become a destination for those seeking a hearty breakfast, a delicious lunch or a cozy dinner.

“Eligible restaurants must be owned and operated in Arkansas and have been in business for at least 25 years; national chain restaurants are not eligible.”

Mike Mills with Jennifer Muckelberg and Julie Roberts of the Bulldog Restaurant

Mike Mills with Suzanne and Jeff Wallace of Kream Kastle

Mike Mills with Jerri and Russ Todd of Ozark Café

Country star Justin Moore drives fundraising for St. Jude’s

Just S

By DWAIN HEBDA // Photo By CODY VILLALOBOS

uccess has its perks – just ask country music star Justin Moore. After years on the charts, he’s achieved the kind of fame that most only dream about, allowing him more freedom to call his own shots, such as eschewing Nashville, Austin or L.A. for the more rural surroundings of Poyen, Arkansas, his hometown.

And while it’s well-documented the perils of such recognition include a constant barrage of requests and a general lack of privacy, every so often an opportunity comes along that’s too good, too personal to pass up. For Moore, the Justin Moore St. Jude Golf Classic benefiting the St. Jude Children’s Research Hospital, is one of them.

“It combines two of my favorite things in the world, music and golf,” Moore said. “I’m not very good at golf, but I love playing it. Any time I’ve had the opportunity in my career to marry two things that I love together, no matter what they are, it’s always a lot of fun, especially when you can do it for such a great cause.”

Scheduled for April 30 to May 1 in Little Rock, the third-year event has become one of the hottest charity tickets in town. Golf team slots have been sold out for months and with it, access to a special acoustic concert by Moore and friends at The Hall the evening of April 30. Last year, the concert was ticketed and held at a considerably larger venue at UA Little Rock, but 2023’s event, at which Moore is scheduled to be joined by guest artists Randy Houser, Matt Stell, George Birge, Austin Michael and Tyler Kinch, is open solely to those registered to play golf.

“It’s fun to play an 80,000-seat stadium, but it’s also, for me, fun to play for 600 people with just me and my guitar,” Moore said to explain the change in venue. “I also write songs, so it gives me the opportunity and more leeway to talk about how the songs were written and how the albums were put together.

“We’ve done each with this event; we’ve done the Jack [Stephens Center], which was an arena, and we’ve also done a tent on a parking lot at Chenal Country Club. I feel like with this type of event, it kind of lends itself to the more intimate-type setting. I’m kind of excited that we’re going back to that this year.”

For Brad Rickett, who’s been involved with all three tourneys and is in his first year chairing the event, the exclusivity lends a special allure and has created a waiting list a mile long of people hoping a last-minute cancellation will get them in.

“When we were at Jack Stephens, we had a lot of people and we had a great turnout, raised a lot of money, sold all of our auction items, but were in kind of this big arena,” he said. “This year we’re go-

“To whom much is given, much is required.”

Justin Moore at home in Poyen.

ing to take that whole same thing and shove it in a shoebox instead of putting it in a big moving box. The Hall is a smaller music venue, and you’ll get that intimacy with Justin being up on stage, everybody being close-knit. I really think this year’s is going to be the best event ever, for that reason.”

Rickett brings one of the more diverse backgrounds to the role of chairman of the organizing committee. A former touring musician with formal training in anesthesia, he worked in the health care field for more than 25 years. The entrepreneur is also co-owner of Rock Star Passes, which produces the various credential badges worn around the neck at music and sporting events, of which Moore is a client. A friendship blossomed, and when the golf tourney idea came about, Rickett signed on.

“We work on this year-round,” he said. “It’s not like, ‘OK Justin’s event is in April so let’s start March 1.’ It’s a year-round deal. And the one thing I’ll say about the executive board and all our committees on Justin’s event: they are all top-notch people that are from right here locally and right here in Arkansas that give 110 percent.

“It’s a hard job to go out and ask somebody, ‘Will you donate a guitar signed by Chris Stapleton?’ or ‘Will you donate a weekend to the Razorback football game?’ That’s a very, very hard thing. So, I give all the credit in the world to our committee.”

Whatever mojo the committee is conjuring it’s working; in its first two years the event has raised a combined $667,000 and with proceeds from this year’s event, looks to break the $1 million mark according to Mariangeles Grear, development specialist, Delta Area for ALSAC, the fundraising and awareness organization for St. Jude Children’s Research Hospital.

Grear, who as a teenage leukemia patient came to St. Jude’s from her native South America, credits the hospital with saving her life.

“I was a dead case in Venezuela,” she said. “I was 13, and I had AML leukemia. You do not see a lot of AML survivors because it is one of the toughest ones. When I had leukemia back in 2000, I had a 2 percent survival rate.

“They told my parents I had a week left, and I needed an immediate bone marrow transplant that was impossible back home. When I came

to St. Jude, they did everything that they could and I was walking out of the door cancer-free six months later.”

Given her background, it’s no surprise how doggedly successful she is at raising money for the hospital, or that once she got an idea in her head for a Little Rock fundraiser that she would find some way to make it a marquee event.

“This used to be a walk that I turned into a golf tournament,” she said. “The first year, 2018, it was the Little Rock St. Jude Classic. We raised about $30,000 under a tornado watch the night of the event. There were 50 people in the room.

“[Justin] played golf the first year, and I was like, ‘I don’t want anybody to treat him differently, I don’t want anybody to make a big deal that he’s Justin Moore. I just want him to feel at home.’ He had such a great time that when I had a conversation with him afterward I was like, ‘Justin, what do you think about supporting a cause and putting your name to it?’ He goes, ‘Call my manager on Monday.’”

Moore said, “Country music, as a community, has always had a great relationship with St. Jude, and it started with the band Alabama years ago, decades ago actually. I had the opportunity to go there and tour the hospital and speak with patients and their families. When I first went there, I had the preconceived notion that it was going to be sad. I’m a father, and you’re like, ‘Man this place has got to be just downtrodden,’ and it’s quite the opposite. When you go there it’s uplifting.”

Also in attendance for that first golf event was Ty Warren, now northwest regional president for Cadence Bank in Little Rock. Warren had signed up his then-employer Bancorp South as a sponsor for the event, the easiest donation the organization ever got.

“They came to see me, would I be a sponsor, and I said, ‘I think we probably would be interested in doing something,’” he said with a soft chuckle. “We ended up doing a $5,000 sponsorship, and that was the largest at that time that they had, and which was a lot for us at our bank. And the guy is going through everything, trying to explain to me the St. Jude story, and I just said, ‘I have a picture in my office of my son with a bald head when he was in the middle of it.’ I showed him that, and the guy started laughing and said, ‘Oh, God.’”

In 2004, Warren’s 6-year-old son, Matt, was diagnosed with leukemia and referred to St. Jude from another hospital. Three years of treatment followed, during which time he and his wife went through the physical and emotional torment of watching their child battle the disease. To this day, he can’t imagine how the family could have gone through it without the support of the hospital.

“When Matt was 6, he had a 7-year-old brother and a 9-year-old sister,” Warren said. “We were immersed because it affects your whole family, this treatment program where we went once a week for three

Mariangeles Grear, who dreamed up an Arkansas golf fundraiser, is a former patient of St. Jude’s. (Photos Provided)

St. Jude Children’s Research Hospital provides world-class care to children like Mikayla (left) and Ryleigh regardless of a family’s ability to pay. (Photos Provided)

years. Then oftentimes he would get sick, and we’d be there weeks on end until he could get well enough to go home.

“We just found out what a wonderful place it is. We reaped the benefit of all that’s been researched and done at St. Jude. Not only did they take care of him, but they fed us three meals a day and vouchers for snacks. We had two other small kids who were missing their mom and dad, so they had child life specialists who actually included them, worked with them. They just embraced our whole family.”

Today, Matt is 25, married and about to graduate from Tulane Law School. He goes for checkups every five years but, by all standards he is cancer-free. Yet the memory of the experience is something the family has never put entirely behind them, which is why Warren wrote that check and why he was the chairman for the first two golf events rebranded under Justin Moore’s name.

“Let me take you back to Matt’s first night there, which was March 17, 2004,” he said. “When we landed there, it was like midnight, and the doors came open. He was really, really sick at this point, white blood count, I think, was 500-andsome-thousand. We went through those hospital doors, and I remember seeing five or six people converge, mostly on him, but then on my wife and myself. He was in intensive care, and I remember them pulling me aside and a lady came to me and said, ‘Mr. Warren, I just want you to understand I’ve got some paperwork here for you to sign. Just sign here.’ At that point I would have signed anything.

“She said, ‘I’ll tell you what you’re signing. It says if you have insurance, we’re going to bill your insurance. Whatever your insurance doesn’t pay, we pay. And if you don’t have insurance, we pay. We want you to think about one thing, and one thing only, and that’s your son and letting us get him well.’ You don’t ever forget those conversations.

“We quickly came to realize there’s no place like it. They sit down and talk with you when you have questions, and they’re not trying to get past you to the next person. So, St. Jude is definitely something I’m real passionate about.”

Success stories such as Warren’s and Grear’s notwithstanding, organizers understood the potential friction that could arise over the golf event. With so many worthy causes in Arkansas, why send money to Memphis when it could go to in-state health systems?

“There’s a big misunderstanding, I believe, that I’m supporting St. Jude but I have a children’s hospital here. What is the deal?” Rickett said. “What I learned is that in many cases, patients in our local hospitals get to a point and their doctors here say, ‘I think we need to refer you on to St. Jude because they have the extensive research that we can’t offer here.’

“I see local hospitals benefitting, because I’ve had patients locally that have said, ‘Oh yeah, I was treated here but then had to go to St. Jude in Memphis. I got taken care of, and now I’m back here.’ I don’t see it as a competition; I see it as parallel and complementary to each other along the way.”

Warren said, “Part of the challenge is getting the message out that St. Jude shares their research freely with hospitals across the world. It partners with hospitals both in helping them with complicated cases as a resource if they need it, but they also have been largely responsible for the protocols that are used, and they share them freely.

“When you give a dollar to St. Jude you’re actually helping, maybe indirectly if you want to consider it that way, the children who are being treated for cancer at Arkansas Children’s Hospital or anywhere.”

For Moore, whose music has always derived its power from simplicity of message, the best reasons to support the hospital’s work are elemental.

“I have three daughters, ages 13, 11 and 8, and I have a little boy who’s 5,” he said. “Over the years I’ve met families on the road that have spent time at St. Jude, some whose kids were OK and some not, and I’ve become close to those families. As I’ve learned more and more about all the great work that they do, as a parent, it became an even more special place.

“Y’know, I’m also a Christian, and I believe to whom much is given, much is required. I try to live by that. I’ve been so fortunate to have the success that I’ve had that it’s something that, along with my wife, I’m trying to impress upon our children. If you’ve been fortunate enough to be given things and afforded opportunities, you need to pay it forward. I think it says a lot how Central Arkansas has supported this event so far, and it’s another reason why I’m so proud to be from this state.”

To learn more about the work of St. Jude Children’s Research Hospital or to make a donation, please visit stjude.org.

“If you’ve been fortunate enough to be given things and afforded opportunities, you need to pay it forward. “

Justin Moore (middle right) performs with friends at the 2022 event. This year’s entrantsonly concert will be held at The Hall in Little Rock. (Photo Provided)

talent,

for all

GENERATIONS

AGFF ramps up agenda to support the great outdoors

By DWAIN HEBDA // Photos courtesy of ARKANSAS GAME AND FISH FOUNDATION

Of all the state agencies in Arkansas, the Arkansas Game and Fish Commission’s headquarters is far and away the most unique. Tucked just out of sight off a busy West Little Rock street, the compound is surrounded by a grove of trees that makes you forget you’re a stone’s throw from a bustling urban shopping district.

A motley collection of vehicles lines the parking lot, belonging to an equally varied and colorful troop of employees inside, some in uniform, some in jeans, some muddied from tending to business in the field or forest. Trophy mounts, wildlife photography and massive record-breaking fish gaze endlessly and approving nearly everywhere you look.

The first door you encounter as you step inside this space is the Arkansas Game and Fish Foundation, an organization whose job it is to raise awareness of AGFC’s work to protect and preserve the state’s sprawling outdoors and moreover, figure out ways to help pay for the agency’s efforts. It’s a tiny space for an entity with such a big job, but the staff doesn’t spend that much time here anyway, scuttling about the state like camo-clad prophets preaching a Gospel not from the wilderness, but about saving it.

“My philosophy is, you grow outward and then upward,” said Deke Whitbeck, foundation president. “If you have a Get it for Game Wardens event in Mountain Home for the first time, say, there are folks in Mountain Home who I know would want to get involved, not only for Get it for Game Wardens, but for the Impact Fund and for some planned giving opportunities and to be part of Leaving a Legacy. No telling what else.

“To me, events are ways like in some old political career where you had the opportunity to give stump speeches to get to know the people and then begin to make things happen. People like fun. We make it a good time.”

Whitbeck is in his sixth year at the helm and looking over that tenure you notice two things not altogether unrelated. One, the organization’s profile and programming – to say nothing of its fundraising success – have vastly grown under his leadership. And two, his office space has shrunk proportionally as foundation headquarters has taken on new employees to help manage the work. Not surprisingly, Whitbeck is thrilled at the former measurement of his success and wholly unconcerned about the latter even if it means operating from an office smaller than your average duck blind.

“Fundraising, like politics, is local,” Whitbeck said. “You can have a major fundraiser initiative across the state, which we’re capable of doing as a statewide organization, but when there’s a need in a community, that’s when people get behind it. People are not interested in giving to an organization to go spend the money in Little Rock if we’re at an event in Fort Smith.”

Whitbeck learned these truths to be self-evident while serving nearly six years as a field representative for a former U.S. Congressman and has elevated the process of creating personal relationships to an art form. One challenge when he took over was expanding the base of donors from its Central

Money raised by AGFF helps keep outdoor amenities, like fly-fishing, clean and accessible to all.

Arkansas core and under his watch, AGFF gained new footholds all over the state, notably Northwest Arkansas and more recently Northeast Arkansas.

The growth goes beyond mere geography; in recent years the foundation stepped up efforts to engage youth and families through shooting programs, the annual Commissioners Cup high school fishing championship and by continued investment in Arkansas’s nine nature centers, the newest and grandest of these being the J.B. and Johnelle Hunt Family Ozark Highlands Nature Center in Springdale. The foundation also launched the Arkansas Outdoor Society, a group for young professionals with an interest in the outdoors.

The calendar of events has similarly lengthened. Time was when the AGFF was primarily known for its annual bash, the Arkansas Outdoors Hall of Fame Banquet in Little Rock, by which it raised the lion’s share of its funds. In 2023, more than a dozen foundation events line the calendar from stem to stern, in Mt. Ida, Pine Bluff, Jacksonville, Hot Springs, Jonesboro, Magnolia and Springdale. All of which have come about thanks to a welcoming, we’re-all-in-thistogether mantra that’s attracted participation in droves.

“Historically, Central Arkansas has been the center of the universe for this organization,” Whitbeck said. “As I’ve come on, a goal of mine has been to grow in a geographic sense, and that starts with the board. When I tell people there’s 50 board members, and I’ll bet there could be 75, their jaws drop. I get a call or email a week saying, ‘You know who would be a great board member and who wants to be one?’

“Once you have that motivated manpower, it naturally allows you to do more events. We’ve got a couple of new events this year and we’re expanding another and we’re not done; in the future, I still want to have something in Texarkana or Southwest Arkansas. I still want to have something in the Delta.”

Programs have grown right alongside the events, giving the foundation targeted causes to pitch to prospective donors. Get it For Game Wardens benefits the state’s wildlife officers by purchasing equipment outside of the agency’s annual budget. Trap shooting tournaments benefit Youth Shooting Programs. Limited edition knives and duck and quail stamp prints sing to collectors.

The origins of the foundation began percolating in the 1970s as a way to augment the appropriations AGFC received from the legislature. The commission, which dates back to 1915, had historically struggled to balance its mission of protecting and preserving millions of acres of Arkansas outdoors on the money it was given by state and federal sources. A full-time foundation staff stumping for wetlands and wood ducks seemed like one potential solution, if for no other reason than providing a mechanism for those inclined to make donations, which cannot otherwise be done directly to a state agency.

The AGFF was formed in 1982 and after some wobbly early years, began to gain traction under the astute leadership of the late Steve Smith, who steadily built the organization’s credibility within the corporate community and run-of-the-mill hunters and anglers alike. This grassroots clout would come in handy a decade later when in 1996, AGFF was a key player among many in the effort to pass the Amendment 75 Conservation Sales Fund at the polls, which generates millions annually for AGFC among other designated state agencies.

Today, the AGFC’s financial picture is much brighter. According to the 2022 Annual Report, the agency generated $104 million in revenue ($43 million from the Conservation Sales Fund, or 42 percent of total revenues) while spending $95 million on operations, staff and projects. And while the balance sheet is definitely a positive, officials aren’t standing still in their mission.

Per the agency’s Strategic Plan, AGFC has identified an aggressive and forward-thinking five-year agenda including conserving and enhancing habitat in the

Foundation funds support multiple programs including the Commissioners Cup fishing tournament, nature centers and shooting complexes.

Attracting more youth into the outdoors is a top priority of the Foundation.

form of three lake renovations and habitat improvement on 30 reservoirs, adding 5,000 acres for priority habitat and restoring 30,000 additional acres of private and AGFC-owned ground. These goals, as well as initiatives to improve access and promote wider use, are joined by several other costly projects currently underway such as overhauling green tree reservoirs in several Wildlife Management Areas (WMAs) and addressing the aging infrastructure of the state’s fish hatcheries.

All of which, not to put too fine a point on it, costs a lot of money, which has led Whitbeck and Co. to devise new programs and initiatives to help raise funds. Besides the aforementioned expanded slate of events, the foundation last year rolled out Leaving a Legacy, a flexible sponsor program that provides donors the opportunity to contribute directly to causes in the outdoors that speak to them. Grouping priority projects under category headings of Access, Habitat and Recreation, the foundation spans the gap

between agency needs and potential funding sources in a way that’s more personalized.

AGFF rounds out Leaving a Legacy with various options for giving, be it a donation in the here and now, supporting new foundation endowments or planned giving, which can include securities, land, personal property or other contributions from a person’s estate.

Even more promising for the future are grant match programs, Whitbeck said. These initiatives, tagged the Impact Fund, construct a framework for raising funds for a specific agency project then multiplies funds raised through a variety of public and private matching programs, to the tune of 3-to-1 or more.

“The conundrum in approaching donors has always been trying to figure out, if someone wants to donate $100,000 for instance, what specially are we going to do with it?” Whitbeck said. “Implementing the new Impact Fund allows a way to provide transparency and accountability to track where the money goes for specific conservation projects. We’re currently working with Arkansas Game and Fish Commission on a $500,000 project to restore and enhance WMAs in southwest Arkansas and are able to show how gifts flow to that specific project.

“Then on top of that we can say, ‘Would you be comfortable if we were able to leverage your gift against federal grants and use your donation in a three-to-one match?’ And people are like, are you kidding me? That’s awesome!”

Whitbeck said in addition to federal programs, there are a bevy of private matches AGFF can tap in much the same manner. The MidwayUSA Foundation based in Columbia, MO, has a specific interest in youth shooting sports programs. The non-profit has created an endowment program that matches funds raised for such programs, from the agency level down to the individual shooting club. And that’s just one entity supporting just one area of AGFC operations; Whitbeck said the strategy can be repeated with other organizations fulfilling other funding needs.

“There is a spreadsheet as tall as I am of projects and available funding,” he said. “It just takes time to

dig in and wrangle these programs.” As he talks, Whitbeck’s gaze takes a faraway look as if visualizing the possibilities for the agency should the foundation successfully leverage these and other funding sources. It’s a big responsibility, and one he takes seriously as a son of Arkansas and a lifetime devotee of the woods and water.

Describing the importance of the foundation’s work for succeeding generations, his eyes come to rest on a small deer skull mounted on his office wall with a brass plate denoting its origins: his daughter Cate’s first deer. In a business that routinely talks in millions, the trophy reminds him the true nature of the work really comes down to individual accomplishments; a single day’s outing between father and daughter that lasts a lifetime.

“Arkansans as a whole are very generous; they want to be part of the solution, especially in conservation,” he said. “But they’re even more so if it’s in their part of the world where they have heritage, they have grandkids growing up. They want things to be preserved in that part of the world and that’s what we’re working to do, every day.”

2023 ARKANSAS OUTDOOR HALL OF FAME HONOREES

The Arkansas Outdoor Hall of Fame and Award Honorees for 2023 have been announced. The event will be held August 26 at the Statehouse Convention Center in Little Rock.

HALL OF FAME

Jim Ronquest, Stuttgart, AR, Outdoor entrepreneur who helped develop Rich-N-Tone and Drake

Tom Foti, Little Rock, AR, ecologist Ronnie Ritter Hot Springs, AR & Bob Barringer Little Rock AR, Arkansas Hunters Feeding the Hungry

LEGACY INDUCTEE

Larry & Brenda Potterfield, Columbia, MO Midway USA founders

“There is a spreadsheet as tall as I am of projects and available funding. It just takes time to dig in and wrangle these programs.”

Arkansas Outdoor Society gives young adults the chance to learn and bond over outdoor activities.

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SEE YOU IN SPRINGFIELD, MISSOURI

Celebrate Earth Day with events across Central Arkansas

By ANGELITA FALLER

In spring 1970, Wisconsin Sen. Gaylord Nelson established Earth Day as a way to demonstrate the need to protect the nation’s environment. On April 22, 1970, an estimated 20 million Americans celebrated the first Earth Day by demonstrating for environmental protections in cities across the country.

America listened; less than a year later Congress authorized the creation of a new federal agency to regulate environmental issues, the U.S. Environmental Protection Agency.

The theme for this year’s Earth Day is “Invest in Our Planet.” The theme is focused on engaging governments, institutions and businesses to do their part to protect the environment. This can be achieved through initiatives like planting trees, recycling, water conservation, cleanups and volunteering in city, state and national parks. More than 1 billion people around the globe are expected to participate in Earth Day 2023.

You can celebrate Earth Day with these fun events happening in The Natural State.

Earth Day Party for the Planet

Arkansans will have a hard time finding a more perfect place to observe Earth Day than the Little Rock Zoo, which will celebrate the 53rd anniversary of Earth Day with an all-day event. Zoo goers can enjoy Earth Day Party for the Planet from 9 a.m. to 4 p.m. on April 22 with the regular price of admission. The family-friendly event will offer special activities and demonstrations, which includes crafts and a scavenger hunt.

“We are planning on having activities where zoo visitors can connect through nature,” said Jessica Deavult, education program manager at Little Rock Zoo. “We will be do-

ing a pop-up nature play as well as learning about different actions families can take to learn how to help the environment.”

The Little Rock Zoo is also partnering with the Little Rock Sustainability Office to host a recycling event on Earth Day. Visitors are especially encouraged to bring old cellphones, batteries and chargers for the Gorillas on the Line conservation program.

Central Arkansas Library System

Since the folks at Central Arkansas Library System (CALS) don’t think one day is enough to celebrate Earth Day, they’re hosting a series of free family-friendly events to celebrate Earth Month in April. Patrons will be able to pick up Park

“A common mineral known as coltan that is used in cellphones is mined where gorilla habitats exist in Africa,” Deavult said. “We send [collected phones] to a company that takes old, used electronics and makes sure that Passports at any of CALS’ 15 branches, and anyone who visits at least five of the 10 chosen parks during the month of April and turns in their Parks Passport will be entered in a drawing to win park-themed prizes.

Patrons who want to complete an act of

those important components are harvested and recycled.”

kindness during April can pick up an Earth Month grab-and-go kit from CALS Main Library. It will include a trash bag, eco-friendly gloves, a wildflower seed packet and some information on keeping Little Rock beautiful.

Earth Day activities will include a Natu-

rally Arkansas: Bringing Nature to Your Yard event from 10 a.m. to 2 p.m. on April 22 at the Hillary Rodham Clinton Children’s Library and Learning Center. Experts will show participants how to grow native plants and improve habitat for wildlife in your yard. Following the program, Children’s Library’s will have a Green (Open) House tour of the greenhouse and teaching garden from 1-2 p.m.

People may visit cals.org to find out more about Earth Month events.

Outside of April, Tameka Lee, CALS communications director, said library patrons can embrace their natural side through the Naturally Arkansas Series, which holds programs that explore native wildlife, natural landscapes, local plants and seeds and resource management.

Impact the Rock

Why spend just one day volunteering when the City of Little Rock will offer a month of volunteer opportunities in celebration of National Volunteer Month? While the City of Little Rock has celebrated National Volunteer Week before, this is the first time they’ve organized a monthlong celebration of volunteers.

The Impact the Rock campaign will offer people multiple opportunities to volunteer in Little Rock’s beautiful parks. National Volunteer Month will kick off April 1 at Butler Park, where volunteers will be planting flowers, painting and picking up litter from 9 a.m. to 11:30 a.m. The Breckenridge Neighborhood Association will be grilling free hot dogs and offering free refreshments. Volunteers can sign up online at volunteermark.com.

“I think one of the biggest reasons people should come out of their homes and go to either their local park in their neighborhood or another area they’ve never been to before is to get to know people and help build community,” said Karen Sykes, volunteer programs coordinator for the City of Little Rock.

National Volunteer Week provides the op-

Arkansas State Parks

Arkansas State Parks will celebrate Earth Day with a cleanup of Pinnacle Mountain, an iconic landmark surrounded by the Big Maumelle River and Little Maumelle River bottomlands. This family-friendly community effort will take place from 9 a.m. to 4 p.m. Volunteers will meet up with park interpreters at the West Summit Area, where they will be assigned a location and cleanup task, including waterway and trail pickup, brush clearing and paint removal.

“This series is about nature, about helping people connect through nature whether it’s learning about native plants, Arkansas birds or bees,” Lee said. “People can pick up produce from the garden and greenhouse at Children’s Library. There are some interest-

ing things that people don’t realize you can get at the library, such as bird-watching kits, fishing poles and telescopes. These are just a few of the things people may not realize the library offers, and I would encourage people to check them out at the library.”

portunity to recognize the impact of volunteer service and to build stronger communities.

Little Rock’s National Volunteer Week begins April 15 with what’s being billed as a Day of Unity and Service, where volunteers are encouraged to work at Little Rock Animal Village or a city park or street from 9 a.m. to 11 a.m. You can also create your own project and invite friends and family to participate. The

City of Little Rock hopes to attract more than 150 volunteers for National Volunteer Week. National Volunteer Week ends on Earth Day, when volunteers will gather at the entrance to the amphitheater in Riverfront Park to plant flowers from 9 a.m. to 11 a.m.

“We just hope Little Rock comes out again and takes a moment to get to know their neighbors by beautifying the city. It takes a village,” Sykes said.

People can visit Littlerock.gov/volunteer to find a volunteer opportunity or contact Sykes at (501) 442-7320 or ksykes@littlerock. gov for more information.

Pinnacle Mountain State Park staff will provide the equipment, but volunteers are encouraged to bring gloves, a study pair of shoes or boots and trash bags. No registration is necessary; call Pinnacle Mountain State Park at (501) 868-5806 for more information.

“For Earth Day, we always do a volunteer cleanup at the park. It’s been going on since back in the 1970s,” said Sam Files, a park interpreter. “I think it’s important to celebrate Earth Day to promote better practices for leave no trace and bring in awareness for

our public lands. Earth Day is a great way to celebrate nature, get outdoors, and find a way to give back and make sure that we are being good stewards of our resources and preserving it for future generations.”

Outdoor enthusiasts can also celebrate National Arbor Day, the annual spring day in

which people are encouraged to plant trees, at Pinnacle Mountain State Park. Park interpreters will celebrate with a day of tree planting and special programs from 9 a.m. to 3 p.m. on April 28.

“If people are looking for ways to get connected, I encourage them to contact their local

UA Little Rock Earth Day Celebration

The University of Arkansas at Little Rock is celebrating Earth Day with energy-efficient giveaways and local vendors. The free event is open to the public and will take place from 10 a.m. to 2 p.m., April 20, outside the Donaghey Student Center.

Local vendors will be on hand with plant sales, recycling demos, wellness and fitness and sustainability education. UA Little Rock’s Peter Stucky will be giving beekeeping demonstrations, featuring bees from the Campus Garden, while the university will be giving away ice cream.

“It makes everybody recognize how important sustainability is,” said Toni Boyer, a member of the sustainability committee. “Earth Day is a great way to learn more about sustainability, and underscore why it

is important to the environment. It’s also a great way to get out and enjoy the beautiful weather in April.”

Additional vendors include Audubon Society, Arkansas Geological Survey, Arkansas Forestry Association, Arkansas Natural Sky Association, Loomis Farms, Mallory’s Free

park,” Files said. “There are always things to be done and things going on. If you want a way to volunteer, we’ll find a way for you to do it.”

Visit arkansasstateparks.com to find out about other volunteer opportunities, guided hikes and programming available in Arkansas’ state parks.

Range Eggs, Sierra Club, Purely Essential 4 Life, Sacred Earth Gifts, Friends of Fourche Creek, Keep Little Rock Beautiful, Little Rock Wastewater Authority and Houseplant Collection.

For more information, contact Toni Boyer at thboyer@ualr.edu.

How to Go Green All Year Long

“Earth Day provides a great opportunity for communities to come together to learn how powerful an impact they can have by doing projects like litter cleanups, plantings, graffiti removal and overall education about the environment,” said Colbie Jones, director of Keep Arkansas Beautiful Commission.

While Earth Day is just once a year, there is no reason you can’t take the initiative to improve our planet every day with some helpful tips on how to stay green all year long from the Keep Arkansas Beautiful Commission:

• Participate in Keep Arkansas Beautiful’s two annual cleanup seasons removing litter from communities

• Remind others that litter is illegal in Arkansas

• Integrate sustainability practices into your daily life

• Learn how to recycle

• Beautify community spaces

“It can also engage audiences that may not have had the opportunity to learn about the importance of taking care of the environment and can be introduced to ways they can get involved. As we get closer to the tourism season, it is important to clean up and maintain our spaces to bolster tourism and showcase how beautiful our state is to our residents and visitors.”

The Keep Arkansas Beautiful Commission helps keep the Natural State a place of beauty through two statewide cleanup campaigns. Registration for the spring campaign, 2023 Great American Cleanup, is underway.

Organizers can register their cleanup event online with Keep Arkansas Beautiful

Commission, and volunteers can search opportunities at dozens of cleanup events taking place throughout the state. A sample of current projects includes spending Earth Day volunteering to clean up the streets in the cities of De Queen and Pine Bluff, as well as Cherry Hill Cemetery in Mena and with the Boys & Girls Clubs of the Diamond Hills in Paris.

“From March 1 through May 31, Arkansans are encouraged to identify a space in their community that could use improvement whether through a litter cleanup, recycling drive or beautification project,” Jones said.

“Once they identify their space and potential volunteers, they can go to our Get Involved tab at KeepArkansasBeautiful.com to register their effort with us and request free cleanup supplies. Supplies are available on a first-come, first-serve basis while supplies last. Items that can be requested include trash bags, gloves, safety vests, safety signs and volunteer shirts.”

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YOU HAVE TO SEE IT

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015 Bentonville: GOING Strong &

By JOE DAVID RICE

When asked to write this piece on Bentonville, I followed the usual routine of examining my modest library of Arkansas-related books to see what nuggets I might discover, beginning with the traditional histories in the collection. I was surprised by what I found. Or, more accurately, by what I didn’t find.

I first turned to John Gould Fletcher’s work “Arkansas,” a 1947 classic that served for many years as the most readable and accessible history of the state. Fletcher, a Little Rock native, alumnus of Harvard University and Pulitzer-Prize-winning author, didn’t include a single mention of Bentonville in his book.

A 1955 release, “The Arkansas Story” by O.E. McKnight and Boyd

Johnson, also contained nary a word about Bentonville in its 429 pages nor did the 1963 books, “Our Arkansas” by Walter Brown, or “Living in Arkansas” by McKnight and Amy Jean Greene.

In his 1978 work “Arkansas: A Bicentennial History,” Harry Ashmore, Pulitzer Prize-winning editor of the Arkansas Gazette and onetime editor-in-chief of the Encyclopedia Britannica, also failed to acknowledge Bentonville.

So, how did Bentonville transform itself from essentially an unknown entity in the recent past to a dynamic community that seems to be constantly in the news for all the right reasons? A city that’s among the fastest-growing in the entire country?

The easy response is two words: Sam Walton. But a deeper dive reveals the answer is a bit more complicated. And in that deeper dive I managed to uncover a bit of history about Bentonville.

Founded in 1837 with some 30 residents, it and the surrounding county were named for Thomas Hart Benton, Missouri’s first senator. An aggressive proponent of westward expansion, Sen. Benton was involved in early 19th-century discussions that led to the establishment of Missouri as a state and Arkansas as a separate territory.

By 1850, Bentonville’s population had grown to about 500, but the Civil War hit the town hard. First one side and then the other burned most of the buildings to the ground, including the Benton County Courthouse, either to punish suspected enemy sympathizers or to keep opposing forces from using the structures. In fact, the largest Civil War engagement west of the Mississippi — the Battle of Pea Ridge — took place a short distance to the northeast. Outlaws contributed to Bentonville’s destruction, and by the war’s end only a dozen or so houses remained standing.

Although Bentonville was incorporated 150 years ago in 1873, its recovery didn’t really begin for another decade. Even so, the community

Sam Walton’s pickup truck on display at the Walmart Museum in downtown Bentonville.

suffered a setback in 1881 when tracks of the St. Louis, Arkansas and Texas Railway, heading south out of Missouri, were laid a few miles east of Bentonville, resulting in the creation of Rogers.

During its early years, the town’s economy relied on agriculture. In the late 19th century, Benton County was far and away the leading producer of tobacco in Arkansas, with 400,000 pounds of the crop grown in 1877, converted into several brands of plug and smoking tobacco. One Bentonville producer had a contract to supply tobacco at a rate of 32 cents per pound to the federal Commissioner of Indian Affairs to expedite a treaty with the Cheyenne and Arapahoe tribes.

Tobacco gradually gave way to fruit production. In 1901, when Benton County exported 2.5 million bushels of apples, the U.S. Bureau of the Census determined that the county had more apple trees than any other in the entire country. But three decades later, the apple industry was all but gone, decimated by diseases and pests that could no longer be controlled by spraying.

About the time apple production was coming to an end, the poultry business took off. By 1934, Benton County led the state in broiler production and was soon shipping butchered chickens by rail to St. Louis and Chicago. Yet Bentonville’s population in 1950 was only 2,942, a modest gain over the 1920 count of 2,313. In other words, during that 30-year stretch, Bentonville added on the average 21 residents a year, or less than two every month.

Enter Samuel Moore Walton. He’d opened his first Ben Franklin store in Newport in 1945, and his merchandising skills quickly made it an outstanding success. When Walton’s landlord opted not to renew the lease, choosing instead to let his son run the property, Sam and his wife, Helen, began a search to buy a variety store somewhere in Northwest Arkansas, to be close to Helen’s family in Oklahoma and handy for Sam’s quail-hunting passion. Their first choice was Siloam Springs where they offered to buy Jim Dodson’s five-and-dime for $60,000. Dodson wanted $65,000 for his store. No deal.

So, the Waltons went to Plan B, purchasing a variety store on Bentonville’s downtown square on May 9, 1950. Years later, Helen Walton had this to say about that decision: “Bentonville really was just a

sad-looking country town. I remember I couldn’t believe this was where we were going to live. It only had 3,000 people, compared to Newport, which was a thriving cotton and railroad town of 7,000 people. But I knew right after we got here that it was going to work out.”

Sure enough, things worked out quite well. Naming his new store Walton’s 5 & 10, Sam adopted a bold retailing concept — self-serve as opposed to the then-customary practice of clerks bringing goods to shoppers. Two years later, he opened a second store in downtown Fayetteville. Meanwhile, Sam noticed an intriguing business development in discount stores and traveled around the country learning everything he could about this new notion.

The rest, as they say, is history. The first Walmart store opened in Rogers in 1962, soon to be followed by similar stores in Springdale and Harrison. But there were growing pains along the way. David Glass, a Missouri businessman who would eventually become the company’s CEO, had heard about Sam Walton’s innovative approach to retailing and drove to Harrison to attend the store’s grand opening.

“It was the worst retail store I had ever seen,” Glass said. “Sam had brought a couple of trucks of watermelons in and stacked them on the sidewalk. He had a donkey ride out in the parking lot. It was about 115 degrees, and the watermelons began to pop, and the donkey began to do what donkeys do, and it all mixed together and ran all over the parking lot. And when you went inside the store, the mess just continued.”

But Sam learned from his mistakes, continually experimenting and refining his methods, all the while striving to improve efficiencies and

“Bentonville has a small-town feel, but is a safe community with experiences usually found in much larger cities.”

The Walmart Museum on the Bentonville square sits where the Walton’s 5 & 10 Store opened.

reduce costs. Eight years later, 18 Walmart stores were open for business. By 1980, that number had grown to 330 and then to 1,573 by 1990. Today, the company operates in 24 countries, runs more than 10,500 stores and has over 1.6 million employees.

Sam chose to keep the headquarters of what would become the world’s largest retailer in Bentonville. Today, that main office has some 14,000 employees on the payroll, most of whom will work in the company’s new home office now under construction and scheduled for completion in 2025. The 350-acre site will include 12 office buildings, a childcare center, the Walton Family Whole Health & Fitness Center, a food hall, bike paths and a 153-room AC Hotel by Marriott.

Contributing to Northwest Arkansas’s prosperity are the national and international companies that supply goods and services to Walmart. Several hundred of them have established offices in the area and estimates are that over 6,000 people are employed by these outfits.

Back to Bentonville’s population growth. The 2020 census counted 54,164 residents, 53.4 percent more than in 2010. The state of Arkansas, for comparison, grew by 3.6 percent over the same period. In the past decade, Bentonville has averaged 1,886 new residents a year. That’s adding 157 per month, compared to less than two a month before Sam Walton arrived in town.

The Walton influence in Bentonville extends well beyond the corporate world. Alice Walton, the youngest child of Helen and Sam, has had a remarkable impact not only on Bentonville but the entire

state by founding Crystal Bridges Museum of American Art, arguably the most significant addition to the American art scene in decades. Opening in 2011 on a 120-acre site in the heart of town, the now-expanding complex was designed by internationally acclaimed architect Moshe Safdie.

With a collection ranging from an iconic Gilbert Stuart portrait of George Washington to Buckminster Fuller’s “Fly’s Eye Dome” to the Bachman-Wilson House designed by Frank Lloyd Wright, Crystal Bridges offers something for everyone including miles of meandering nature trails. A highlight for the next 15 months is “Diego Rivera’s America” ($12 admission fee; free to members). The museum is open daily except Tuesday from 11 a.m. until 8 p.m., and admission is free, except for special exhibitions.

Above: Crystal Bridges Museum of American Art campus.

Right: “The Bubble” on display at the museum.

“It’s kind of amazing to see all the progress around town over the years, with more to come.”

Rod Bigelow, Crystal Bridge’s executive director, loves living in Bentonville. “It’s a community that has come together to embrace a place of growth and vitality,” he said. “A place where there is great accessibility to more and more things — trails, culture, food — every day.” As for the best part of the job, he added, “It’s working with an amazing team to create discoveries for people who have not had much exposure to the arts.”

There’s more on the way for Bentonville from Alice Walton. A state-of-the-art medical education facility, the Alice L. Walton School of Medicine, is under construction on property adjacent to Crystal Bridges. Charged with tackling the health care challenges of the 21st century, the school will welcome its first students in 2025. Also in the works is the Whole Health Institute, a sister organization founded by Walton that works across the board to improve physical, mental, emotional and social well-being of our citizens. Construction on the 75,000-square-foot building is now underway on the Crystal Bridges campus with an opening scheduled for next year.

The Waltons’ contributions to Bentonville continue through the efforts of Steuart and Tom Walton, grandsons of Sam and Helen. Their vision led to the Walton family’s establishment of The Momentary, a pioneering entertainment facility that concentrates on art, food, drink, music and the experiences they bring to the community. Located at 507 SE E St., it’s open daily with free admission. See themomentary.org for hours and details.

Steuart and Tom Walton have also formed the Runway Group with a single overriding purpose of making Northwest Arkansas the best place in the country to live. And they’re doing just that with their substantial investments in mountain biking trails, restaurants, real estate and solar development.

The Walton family has indirectly contributed to two other popular attractions in Bentonville. The Museum of Native American History (monah.us; free admission) was founded in 2008 by David Bogle, son

Top Left: Bentonville is known as the Mountain Biking Capital of the World.

Bottom Left: Coler Mountain Biking Preserve.

Top Right: Scott Family Amazeum.

Bottom Right: The entrance to the Museum of Native American History.

of Sam Walton’s first manager of the Walton 5 & 10. And a major contributor to the Scott Family Amazeum (amazeum.org; kids under 2 free; others $11) is Lee Scott, former CEO of Walmart, and his family.

When asked to explain Bentonville’s popularity and growth, Mayor Stephanie Orman said, “It all goes back to our emphasis on a high quality of life. Bentonville has a small-town feel, but is a safe community with experiences usually found in much larger cities.”

As for her vision for Bentonville in the next few years, Orman said, “We’re focused on being a complete city — infrastructure, sustainable growth, connectivity and community partners.”

We’ll end with these comments from Doug McMillon, president and chief executive officer of Walmart, who said, “Bentonville is a great place to live and raise a family. I’ve lived here since I was a teenager, and it’s a special place full of good people who want to make it better. It’s kind of amazing to see all the progress around town over the years, with more to come.

“We often say that Walmart, even after 60 years, is just getting started. I think the same applies to Bentonville on its 150th anniversary.”

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Tall Cool Ones

The Breweries of Arkansas, Part 1

By BRIAN SORENSEN

Craft beer has gone from a subculture to a craze to a massive industry, attracting natives and tourists alike to sample local, hand-crafted brews. Arkansas is no exception as the number of breweries in The Natural State attest. AY is About You tapped author and noted beer expert Brian Sorensen to pen a snapshot of the state’s breweries and provide a guide for your next quest for hops. This month, he takes us north of Interstate 40 to see what’s brewing.

There are currently more than 50 breweries operating in Arkansas, as what was once considered a novelty is now accepted as normal. Craft beermakers have found success in the population hubs of Central and Northwest Arkansas but are also thriving in smaller communities such as Mena, Mountain Home, Paragould and Paris. A majority of Arkansans now live within an easy drive of a state-made IPA, making local beer is one of the increasingly rare ties that bind our urban and rural citizenry.

It hasn’t always been so grand for beer drinkers in Arkansas, as the state was a craft beer wasteland for most of the 20th Century. Arkansans generally opted for mass-produced lagers made in places like Milwaukee and St. Louis, the cheaper and blander the better. Local breweries were non-existent in those years, though Arkansas’s brewing landscape wasn’t always so barren.

Pre-Prohibition Arkansas showed promise before beer drinkers’ dreams were dashed by bad legislation. German immigrants moved to the state and set up small breweries and beer gardens in the 1800s. By 1900, Little Rock Brewing & Ice Co. was the biggest brewery in Arkansas, financed in part by the Busch and Lemp families of St. Louis, beer barons with deep pockets. At its peak, Little Rock brewing & Ice Co. could be found in homes and bars throughout the capital city until the Newberry Act of 1915 – Arkansas’s early version of Prohibition – took the wind from its sails.

When the 21st Amendment reversed the federal ban on booze in 1933, Arkansas-made beer was all but forgotten. Budweiser, Falstaff, Hamms, Miller, Schlitz – these were the brands of beers swilled in the state in the decades that followed. It would be 51 years after Prohibition’s defeat before another Arkansas brewery made beer commercially when William Lyon opened Arkansas Brewing Co. in Little Rock in 1984. It only lasted two years, but it was an important milestone for a state that had been absent a brewery for so long.

The last decade of the century saw a rush of brewpubs. Weidman’s Old Fort Brew Pub opened in Fort Smith in 1991. Two years later, Vino’s started making beer to go along with the pizza and punk rock it was dishing in downtown Little Rock. Ozark Brewing Co. – not to be confused with present-day Ozark Beer Co. in Rogers – opened in 1994 in a renovated building at the corner of West Avenue and Dickson Street in Fayetteville. River Rock Brewery was founded in the capital city in 1997. Arkansans were increasingly interested in exploring beer, and brewpubs were an effective format to bring more people into the fold. All proved successful, though Vino’s is the only one of these four pioneers still in operation today.

The state reached an important milestone when Diamond Bear Brewing opened in Little Rock in 2000 as it represented the return of large-scale commercial brewing to Arkansas. By 2010 the proliferation of craft breweries in the state had begun in earnest.

There are far too many breweries in operation today to list them all in the space provided here. For this reason, Arkansas breweries have been divided into a northern group and a southern collection. Let’s first look at the breweries of northern Arkansas, which includes the booming Northwest Arkansas corner, the smaller towns of the Ozark Mountains, and the beginnings of the Arkansas Delta at the state’s northeast edge.

The husband-and-wife team behind this brewery say they chose Eureka Springs as their new home because the charming Carroll County town “got ahold” of them and didn’t let go. Gotahold catapulted to the top of many Arkansas beer drinkers’ list of favorite breweries when it opened in 2020, due in part to the many years of experience co-owner and head brewer Dave Hartmann brought to the table. If you’re into big beers, Crooked and Steep is a barleywine-style ale that has been released in small batches. Ask for it by name, but sip on it slowly because it approaches 12 percent alcohol by volume (ABV).

NORTH ARKANSAS

A father-and-son duo opened Eureka Springs Brewery in June 2019. They carved out space in the forest and built a small brewery with outdoor seating and a nine-hole disc golf course. The owners have roots in Kansas City, so there’s a good chance the Chiefs or Royals are on the tube in the taproom during their respective seasons. Ole Chap ESB (Extra Special Bitter) is one of the flagship beers at Eureka Springs Brewery and it’s a style that is rarely brewed in Arkansas, an English take on pale ale.

Mountain Home is the jewel of Baxter County, with lake-based recreation fueling growth in population and new amenities sprouting for visitors and residents alike. All of those people, it seems, have a thirst for craft beer, which Rapp’s Barren is willing to quench. The brewery opened in 2017 and moved into its current location on Mountain Home’s historic downtown square in 2021. Settlers Brown Ale and Buffalo Blonde are a couple of the brewery’s well-made classics.

Norfork Brewing resides in the town of the same name, which sits near the confluence of the North Fork and White Rivers. Cans of Norfork beer have been spotted throughout Arkansas, with distribution reach that belies the small size and relative remoteness of the brewery. Its Black Oak Stout is named for the 70s-era southern rock band Black Oak Arkansas. Woodsman Pilsner is an easy drinker for days on the lakes and rivers.

Few people consider Harrison a brewing hotspot, but Brick & Forge Brew Works has been making quality beer here since 2012. When people finally get around to trying it for themselves, they realize it’s top-shelf stuff. Longtime brewer Kenny Peden recently moved on, but the excellent beer at Harrison’s Brick & Forge remains. The location in Paragould also makes its own beer. There’s an extensive food menu at both locations to stave off hunger.

According to the last official census count, Big Flat is home to less than 100 people, making it the least-populated township in Arkansas to claim a brewery of its own. In reality Gravity BrewWorks beckons to a thirsty crowd from all over northern Arkansas as its proximity to Blanchard Springs Caverns and the Buffalo River makes it a natural stop for those enjoying the outdoor amenities of the area. Gravity BrewWorks’ Nightfall Black India Pale Ale is a really good example of a style that came and went too quickly. A little roasted grain to accompany the bite of the hops and sweetness are an excellent combination.

Jonesobro holds a lot of promise for brewers, despite Craighead County’s ongoing dry status. It’s a college town and the uncontested center of business, politics and population in eastern Arkansas. When a state law passed in 2019 allowing breweries to operate in dry counties, it was only a matter of time before Jonesboro’s potential was tapped. Enter Native Brew Works in August 2021. They’ve built a steady following with beers such as Cool Beans Blonde, Give ‘Em Helles and Harvest Farmhouse Ale. The brewery’s popularity has swelled, even without the ability to tout their wares (advertising a brewery’s beer is still a no-no in dry counties).

Pointer Brewery

621 Main St. Van Buren

Another north Arkansas brewery taking advantage of the 2019 brewery-in-a-drycounty law is Pointer Brewery in Van Buren. It is unique among brewpubs with its Korean-influenced menu. The beers are fairly straightforward, however, with blondes, ambers and IPAs on the taplist. Maltese Mango Ale always pairs well with traditional Korean bulgogi.

Fort Smith Brewing Co.

7500 Fort Chaffee Blvd.

Fort Smith

Fort Smith was home to one of the earliest breweries on record in Arkansas, Joseph Knoble’s brewery located at the intersection of 3rd and E Streets near the Arkansas River. Fort Smith Brewing Co. is currently the only brewery operating in the third-largest city in the state. Located in the Fort Chaffee development, the brewery has been in business since 2017. A couple of dark beers stand out on the menu. “Bill” Bradford’s Porter is named for the man who founded Fort Smith in 1817. Dat Nguyen Stout is an homage to the football legend of the same name.

Apple Blossom Brewing Co.

515 S. Gee St. Fayetteville

This longtime brew pub is situated on the city’s north end near Lake Fayetteville. Apple Blossom brewers produce classic beer styles, such as IPA, porter and hefeweizen. A streetside patio provides a nice place to sip a beer and watch cyclists cruise by on their way to the Razorback Greenway, which runs just behind the brewpub.

Boston Mountain Brewing & Supply

121 W. Township St., Suite 11 Fayetteville

Boston Mountain is the only combination brewery/home brew supply shop in the state. The shared space creates a nice environment for home brewers to shop and sip on a pint. Some do, some don’t; many people are strictly there for Boston Mountain beer, some just for brewing supplies. It’s nice to have options. And speaking of options, the tap list at Boston Mountain is constantly changing, with a never-ending supply of styles to keep beer drinkers on their toes.

Fossil Cove Brewing Co.

1946 N. Birch Ave. Fayetteville

One of the early entrants to the Northwest Arkansas brew scene, Fossil Cove has been making beer in midtown Fayetteville since 2012. The brewery has seen steady growth since that time, both in production output and popularity. A new 20-barrel brewhouse was installed a block away from the original taproom in 2020. Fossil Cove is host of the annual Frost Fest, one of the most popular beer events in Arkansas. Frost Fest Double IPA is released around the same time each year, keeping the festival fresh in people’s memories for weeks post-bash.

Columbus House Brewery

701 W. North St. Fayetteville

The owners of Columbus House are devout runners who sponsor running-themed events at the brewery throughout the year. The Razorback Greenway runs alongside the brewery, providing a natural launching spot for group runs. The small taproom provides an intimate environment while the elevated outdoor deck is a good choice during warmer months. One of the most beloved beers in the Columbus House lineup is Spottie Ottie Oatmeal Stout.

Puritan Brew Co.

205 W. Dickson St. Fayetteville

Puritan has been known for its coffee and quality draft beer list for many years, but it recently started making its own beer, too. The brewery is located in a tiny space underneath the stairs that lead to the taproom loft. There is only enough output for sales in the taproom, which seems to be fine with everyone involved. Puritan offers two basic beers – a pale and a dark – with each coming in two different strengths. The patio overlooking Dickson Street provides a good view of Fayetteville’s entertainment district.

FORT SMITH / FAYETTEVILLE

West Mountain Brewing Co. 21 W. Mountain St. Fayetteville

This venerable brew spot occupies a special place in the hearts of many Fayetteville beer drinkers. Located on the city’s downtown square, West Mountain produces a wide range of beers that people from all walks of life enjoy over conversations. And that’s the thing about West Mountain; it has an English pub vibe, which tends to prioritize conversing over screen-gazing. Pints of IPA and Molé Stout lubricate discussions on politics, philosophy and Razorback sports. There’s a selection of 16-ounce cans for takeaway, priced at $3 for most styles and $4 for the beloved Blood Orange IPA.

Crisis Brewing 210 S. Archibald Yell Blvd. Fayetteville

Crisis set up shop in a tiny renovated outbuilding across the parking lot from Penguin Ed’s Bar-B-Que in 2018. Outdoor seating has since been expanded and enclosed to better accommodate the throngs of people who enjoy the taproom’s laid-back atmosphere. The brewery’s New Year’s Eve for Old People event draws big crowds each year. It features a ball drop at midnight London time (6 p.m. in Fayetteville), which is perfect for the early-to-bed set. As for beers, Fayzed Hazy IPA is one people really seem to love. Southtown Brown is a good one too.

FAYETTEVILLE

Ivory Bill Brewing Co.

516 E. Main St., #1 Siloam Springs

Like many downtowns in Northwest Arkansas, the one in Siloam Springs is experiencing a resurgence. Anchoring downtown’s eastern entrance is Ivory Bill, a small brewery that focuses on small-batch beers made with an old-world touch. The handsome seven-barrel wood-clad brewhouse is visible through the windows that separate the taproom from the production floor. Blood Orange Rye was a great winter-to-spring beer that Ivory Bill released in late February. Extra Extra! Is the house IPA. A few of the beers are named Dark, Mild, and Strong to punctuate the brewery’s straightforward approach to brewing.

Fort Smith Brewing Co.

1000 SE 5th St., Suite H Bentonville

The location for Hawk Moth is listed as 1000 SE 5th St., Suite H in Bentonville because the Rogers brewery’s original home at 710 N. 2nd St. has closed in anticipation of moving to the new location. The brewery opened in 2018 and quickly became known for sours, barrel-aged beers and obscure French and Belgian styles. Hawk Moth has invested time and effort in developing non-alcoholic beers as well (one of the few in Arkansas to do so). Some of its most notable beers come from the brewery’s nine-barrel white oak foeder – a wooden vessel used to blend and age beer. Hazy & Hoppy is a beer you can find from Hawk Moth at several bars and restaurants in Northwest Arkansas.

Bike Rack Brewing Co.

801 S.E. 8th St., #61 Bentonville

Bike Rack is a tenant in the cool culinary concept known as 8th Street Market. It shares space with chocolatier Markham & Fitz and the James Beard Award-nominated Yeyo’s El Alma de Mexico, as well as the culinary school known as Brightwater. Bike Rack has been brewing beer since 2014, though its original location was much smaller and closer to downtown Bentonville. Epic Trail Amber Ale and Urban Trail Golden Ale are approachable offerings that appeal to a wide variety of beer drinkers.

Bentonville Brewing Co.

901 S.W. 14th St. Bentonville

Humble beginnings led to a beautiful new brewery for Bentonville Brewing. It moved into a new 20,000-square-foot brewery in 2020 after spending the previous five years in much smaller spaces. There are several interesting variants of the beer here, many of which are brewed on a rotating basis. Bentonville’s Home Wrecker series of IPAs is a good choice for hop heads while its Deliverance Imperial Stout is a huge beer popular with dark beer lovers. The barrel-aged version doubles down on flavor.

Social Project Brewing Co.

600 S.W. 41st St., #4 Bentonville

One of the newest breweries in Northwest Arkansas, Social Project focuses on IPAs, pastry stouts and sours. These are some of the most popular styles in American craft beer today and Social Project is making very good examples of its own. The brewery recently opened a satellite taproom in downtown Springdale (205 E. Johnson Ave.), making its beer more accessible to folks further south. Despite the penchant for nouveau beer styles, try the pilsner on the tap list as brewers here also do simple things with excellence.

Natural State Beer Co.

5214 Village Pkwy., Suite 140 Rogers

This Rogers brewery focuses on traditional German styles such as dunkel, helles and pilsner. There is a spacious outdoor patio with covered seating that provides a view of the sun setting over a picturesque pond each evening. The Razorback Greenway skims the outer edge of the beer garden, making Natural State a popular stopping point for cyclists. The brewers sometimes break the Reinheitsgebot (the German purity law that forbids excess ingredients) by going big on the typically straight-forward styles of German beer. Bourbon Barrel Aged Doppel Scharzbier is a good example of that approach.

Rendezvous Junction Brewing Co.

2001 S. Bellview Rd., #2 Rogers

Rendezvous Junction moved into its much larger brewery and taproom in July 2021, just three years after starting out in a broom closet of a space just up the road. Just Jammin’ is a cream ale that serves as a good introduction to craft beer for newbies. They feature plenty of lagers, pilsners and wheat beers that serve the same purpose. Rendezvous Junction really excels, however, in putting out the push-the-envelope stuff. The brewers use fruit to create variants of similar styles, and they like to play around with sour beer as well. Eavesdrop is an imperial vanilla porter that demonstrates the brewery’s willingness to go big on flavor.

New Province Brewing Co.

1310 W. Hudson Rd. Rogers

New Province, which opened in 2016, changed hands last year. One of the new owners is John Lee, former head brewer for Rebel Kettle Brewing Co. in Little Rock. Lee and his partners took control of a well-respected brewery, one of the first in the area to can its beers. This helped bring Philosopher King IPA, a reliable hop bomb, and Fallen Queen, a refreshing Belgian witbier, to the masses. Look for small-batch sours and milkshake IPAs in the taproom on a regular basis.

Ozark Beer Co.

109 N. Arkansas St. Rogers

Ozark opened in 2013, making it one of the earliest entrants to the Northwest Arkansas beer scene. Co-owner and head brewer Andy Coates previously brewed at West Mountain Brewing Co., not to mention stints with a couple of big-name, out-of-state breweries prior to arriving in Arkansas. Ozark is best known for its big barrel-aged stout known as BDCS, but there are several other noteworthy beers in the brewery’s portfolio, including the dependable American Pale Ale and the venerable IPA. An Onyx coffee-infused stout is a must-have wherever you see it on tap.

GOAT Lab Brewery

722 S. Bloomington St. Lowell

German beer influenced the father-and-son team behind GOAT Lab Brewery in Lowell. The brewing operation is an offshoot of the existing Grove Comedy Club next door but stands on its own as a friendly pizza joint with traditional German beer styles on tap. The response from the drinking public was so strong after the place opened in March 2022 that the brewhouse has already been upgraded from five to 10 barrels to accommodate the crowds. Lowsch (a Kölsch-style beer), Pygmy Pilsner and Vienna Lager are popular beers in the taproom.

SILOAM SPRINGS 17

412

Core Brewing & Distilling Co.

2470 Lowell Rd. Springdale

Core is better known for hard seltzer than beer these days, but the Springdale brewery continues to excel at both. Core has been making beer since 2010, making it one of the first to brew commercially in Northwest Arkansas. The appeal of Scarlet Letter – Core’s lineup of hard seltzers – is clear in the market. It’s everywhere booze is sold. But when it’s time for something more traditional, Core has you covered there too. Los Santos IPA is a balanced IPA that leans a little hoppy. Toasted Coconut – a coconut brown ale – is also a fan favorite.

Black Apple Hard Cider

321 E. Emma Ave. Springdale

Downtown Springdale got a boost when Black Apple opened in 2015. The original setup resembled a speakeasy, with back-alley access and a keep-it-on-the-downlow vibe. The cidery taproom has since taken over the part of the building that faces a reawakening Emma Avenue. The ciders are drier than the big national brands, which appeals to a wide range of palates. Blueberry is a good cider flavor to try before branching out to other varieties.

Saddlebock Brewery

18244 Habberton Rd. Springdale

The landscape that surrounds Saddlebock is some of the most beautiful in Northwest Arkansas. The White River runs into Beaver Lake, which is a short distance away while the rolling hills and two-lane roads that lead to the brewery are ideal for cruising on a Sunday afternoon. Saddlebock opened in a custom three-story structure built for brewing back in 2012. The brewery was sold last year, starting a new chapter for the rural backwater operation. Renovations to the property are causing occasional closures, so check with the brewery before you visit.

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1202 SE 30th Street

Bentonville, AR 72712

479.273.3430

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Bradford House provides skilled professional care in a compassionate and supportive atmosphere. Our licensed nurses, physicians, optometrists, dentists and other specialists believe that building strong relationships with residents and families is essential to the healing process. The entire staff is devoted to providing the quality of care which celebrates the dignity and grace of every single resident.

Bradford House provides skilled professional care in a compassionate and supportive atmosphere. Our licensed nurses, physicians, optometrists, dentists and other specialists believe that building strong relationships with residents and families is essential to the healing process. The entire staff is devoted to providing the quality of care which celebrates the dignity and grace of every single resident.

1202 SE 30th Street | Bentonville, AR 72712 | 479.273.3430

BradfordHouseNR.com

1202 SE 30th Street | Bentonville, AR 72712 | 479.273.3430

BradfordHouseNR.com

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Lakewood Health and Rehab offers skilled professional care in a supportive and compassionate atmosphere.

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We invite you to experience the difference our facility has to offer from the moment you walk through our door. Call us to today to schedule your tour!

Lakewood Health and Rehab, LLC.

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Lakewood Health & Rehab

Lakewood Health & Rehab 2323 McCain Blvd. North Little Rock 501.791.2323

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Physicians are on the medical staff of The BridgeWay, but, with limited exceptions, are independent practitioners who are not employees or agents of The BridgeWay. The facility shall not be liable for actions or treatments provided by physicians.

RESURRECTION

St. Joseph Center continues to find new life.

By APRILLE HANSON SPIVEY // Photos By JASON BURT

Fifteen years ago, St. Joseph Center of Arkansas in North Little Rock needed a miracle. After 98 years of changing the lives of the orphaned, elderly and World War I officers, the Catholic Diocese of Little Rock announced in early 2008 plans to sell the historic 56,000-square-foot building and 63-acre property. Its years of service would come to an abrupt end unless a Catholic organization with a feasible plan came forward.

A month later an ad hoc committee, including Executive Director Sandy DeCoursey, created a nonprofit, known today as St. Joseph Center of Arkansas. Two years later, they signed a 50-year lease with the diocese and thus began SJCA’s resurrection story.

Like any living organism, SJCA is not just one thing. It is made up of volunteers, board members, gardeners, artists, local farmers, tenants, livestock, fresh vegetation, bees and butterflies, all breathing new life each day into the urban farm sanctuary nestled off of Camp Robinson Road.

Every day since signing its lease, the nonprofit has lived up to its motto: “We will not quit before the miracle.”

“The miracle, of course, is that we’re still here 15 years later, and we’re working hard to figure out exactly how everything we’re doing programmatically fits together and will help launch us into yet another decade or century, hopefully, of service,” DeCoursey said.

“We do believe it to be miracles. I think it’s just amazing how God will send people our way when we don’t even know we need them. All of the sudden, a skill set will show up or a resource that was a huge help to us. We always try to be thankful for that and utilize it to move forward.”

A HISTORY OF SERVICE

Catholic Bishop John Baptist Morris bought the then720-acre farm to create St. Joseph’s Home orphanage about 4 miles outside of what is now North Little Rock, according to Encyclopedia of Arkansas. Created with brick and stone to mirror an Italian-style villa, the building cost an estimated $150,000. It was constructed by prominent Arkansas architect Charles L. Thompson in 1910.

The Benedictine Sisters of St. Scholastica Monastery in Fort Smith were tasked with overseeing and managing St. Joseph’s Home, which also became a school for local children. Sixty-six children moved into the three-story building, growing to serve about 300 orphans and local students by 1914, the encyclopedia noted. It also served as a nurs-

Sandy DeCoursey

Generations of children from all walks of life found a home and a family at St. Joseph’s, under the watchful care of Benedictine nuns.

(Photos courtesy St. Joseph Center)

ing home for the elderly with no place to go. Throughout 100 years, 116 Benedictine sisters served the home, according to a 2010 article by the Arkansas Catholic newspaper.

In 1917, with World War I already raging for three years, it became a refuge for officers and their wives, leased by The Belmont Hotel Company due to the influx of tens of thousands of soldiers bursting at the seams at what is now Camp Joseph T. Robinson. The orphanage continued to run but had moved to a Little Rock Catholic church. A year later, the orphanage moved back to its original home and continued to operate until 1978.

The sisters did more than become family to the orphans and students. They worked hard to run the farm, orchard, garden as well as raising cows and hogs with the help of volunteers.

Ken Bunch of Cabot was born in 1958 to parents who struggled with alcoholism and were unable to take care of two boys and two girls. Bunch, who’d spend less than two years of life with his biological parents, arrived at St. Joseph Home with his siblings. Now 65, the earliest memories were warmth from both a heater and the nuns.

“I was in the crib. I woke up one night, and I still remember it like it was yesterday,” he said. “I felt this hot radiation coming from this heater. Didn’t know what it was, I just felt this heat, and thought I was burning up or something,” Bunch said.

Not knowing what a mother or father was until he was adopted around age 9 by J.D. and Edna Bunch, he learned God’s love from the sisters, whom he described as surrogate mothers to the children in their care. He vividly remembers the late Sister Charlene Lindeman saying things like, “God loves you,”

“God has a plan for your life,” and “You are precious in God’s sight.”

As a young child, he walked out onto the building’s portico to contemplate the divine after one of Sister Charlene’s teachings.

“I walked out, and I looked at the stars of heaven, and I thought to myself, you know, God made all of this, and yet he cares for each one of us,” Bunch said.

“At that young age, about 4 or 5 years of age, I remember I wanted to know more

about the Lord.”

These foundational moments would eventually lead the now-married father of three to be a Southern Baptist pastor for 40 years. But his was more than a spiritual upbringing, it was growing up with freedom to explore the grounds and learn about nature firsthand.

“I remember when I was about 4, Sister Charlene took me and three other children, put us in the old green pickup truck and drove us up to the barn to watch a calf being born,” Bunch said. “And she was just so excited what God was providing that for the children. She wanted us to understand that aspect of husbandry for animal care.”

Once the orphanage closed, it transitioned to a daycare and kindergarten for 19 years until most sisters returned to Fort Smith. The last two sisters in residence lived there until December 2007.

Bunch, who visited Sister Charlene years later and was an impromptu pallbearer at her funeral, said today he’s happy to see SJCA still “makes connection with human need.”

A NEW BEGINNING

On May 4, 1976, St. Joseph’s Home was placed on the National Register of Historic Places, but just 32 years later, its purpose was lost, and its grandeur had faded. No longer bustling with the footsteps and heartbeats of the vulnerable, it was instead a spacious meeting ground for Catholic ministries and retreats. But with roughly $110,000 spent each year for utilities, insurance, maintenance and repairs, it was hardly living up to its potential.

“I always laugh and say the Holy Spirit blew by, and I forgot to duck because it literally hit me just upside the head,” DeCoursey said. “This [deterioration] can’t happen. We cannot allow this to happen. It’s just too amazing a place to fade into history.”

“So it just sparked the impetus for gathering people together. Again, God brought exactly who needed to be on that first team of folks, the ad hoc committee that gathered to petition the diocese to consider an alternative.”

Today, DeCoursey admits to being overwhelmed by the enormity of the task but, one by one, people stepped forward to form the committee that put a plan together to save the structure and grounds. And at no

Ken Bunch

time did the Almighty ever feel that far away.

“An anonymous donor stepped forward with the initial $110,000 needed to pay for that first year to give us time to study,” she said. “And I still to this day do not know who that person was, but God bless them.”

The committee had a large task ahead of them to revitalize a space that in 2013 had been named by the Historic Preservation Alliance of Arkansas as an endangered historical structure. That year, they created the Farm & Food Innovation Center to focus on agriculture, arts and education. The venture was short-lived, dissolving in 2015, but what bloomed in its place is beyond the dreams envisioned when the committee began its march toward progress.

“Some of the opportunities that we provide set the bar pretty high, the expectation from the participants are high. I really believe that attracts people that want to be engaged in a worthwhile effort, that they’re going to see an impact,” DeCoursey said. “That just keeps things really first class, and classes full with waiting lists.”

Grants, fundraising and the roughly 200 committed volunteers and 15 board members have grown the operation to include:

• Fit2Live private community garden beds, offering 50 raised beds of varying sizes to gardeners in the nearby community. The garden beds charge annual leases in March and April, with a fee to pay for water usage.

• A Hunger Relief Garden, created in 2015 in partnership with the Hunger Relief Alliance, which provides produce for the Arkansas Food Bank. Since then, 22,000 pounds of produce has been donated.

• More than 50 farm animals live at the center’s property. Peaches, a Great Pyrenees, guards the goats. About six years ago, the farm started an Animal Ambassadors program, with about 20 families rotating shifts caring for chickens, ducks, sheep, rabbits, goats and Peaches. There is also an apiary that produces SJ Blessed Bee Honey.

• The center continues to operate as an event venue, hosting wedding receptions, retreats, training and education classes. It can also be rented for birthday parties.

• In 2021, the center began renting no-hookup RV spaces. A nod to its World War I respite roots, it also opened its center on Airbnb, known as The Belmont Hotel at St. Joseph, for guests who want to experience a natural and historic getaway. Artists can rent studio space monthly.

• Other highlights include tours, walking trails and The Blessed Bee and Butterfly Pollinator Garden. All this in addition to a regular roster of classes, from a Junior Naturalist Camp to Goat Yoga.

DeCoursey said the hidden gem at SJCA is the opportunity to stay at SJCA in an RV, which gained popularity during the COVID-19 pandemic, via Airbnb.

“There’s such a breadth of opportunity here. And one of our latest ventures, the Airbnb, I think people are still very surprised to hear about that,” DeCoursey said. “It’s slow taking off, but we feel like at some point, once more people know about it, it will be a really wonderful thing to offer the community.”

CREATIVITY & REALITY

Kevin Kresse, an accomplished Little Rock artist whose work has been exhibited in Arkansas and larger places like New York City and Washington, D.C., has rented SJCA art space, now two studios, for about seven years. In 2021, his 8-foot bronze statue of native son Johnny Cash was chosen to be installed at the National Statuary Hall in the U.S. Capitol. His design was selected among other artists vying for the honor and is expected to be installed this year.

“As I pull into the grounds, it’s like my blood pressure goes down. The place is just magical. It’s a complete gem in our community that, unfortunately, so many people don’t know about,” Kresse said.

Beyond his art, Kresse has a special connection to the SJCA – his very existence. His parents met there as teenagers while visiting during

an annual carnival held for local Catholic schools.

“The reason I got out there was I was doing a little demonstration for an event that North Little Rock was having with a closed-off Main Street,” he said. “I was doing a demo, and I left, came back, and there was a note written for me. It turned out it was from Sandy [DeCoursey] saying, ‘Did you know I believe your uncle built the furniture at St. Joseph’s?’ and invited my wife, Bridget, and myself out there. So we went out there, and it turns out that my dad’s uncle, Matthew Kresse, built the cabinets and things.”

Kresse has carried on the tradition of leaving his mark on SJCA, having created a statue of St. Fiacre, the patron saint of gardeners, in 2016. It welcomes visitors to the community garden beds. Having a place like SJCA for artists to create is a respite, a contrast to a typical office studio rental space with fluorescent lights and no windows that can “kill the soul,” Kresse explained.

“The environment enhances the feeling. … I think that’s why there are so many artists out there that love being there. I’m not unique in that way,” he said. “Everyone should do themselves a favor and walk the grounds. That’s one thing I love to do when I’m working. I may be stuck or whatever, and I take a break, go out and say hi to the sheep and the goats and the cows. It’s just a wonderful reset to go back, and there’s just no place like it around here.”

While SJCA is a natural escape for many, the realities of running it are harsh. DeCoursey said despite being blessed by grant programs, donations and a wonderful fundraising team, it costs $330,000 annually to keep it going, a three-fold increase over 13 years.

“It’s expensive to keep the doors open and lights on. But we know we do so in part because we are so streamlined in terms of payroll. We have four paid employees, and everybody else is here as a labor of love. Clearly, that’s not a sustainable model,” she said, adding they hope to add more paid positions soon.

At the same time, she said as long as people support SJCA and the community thrives from its presence, its resurrection story will continue to unfold.

“It’s heartening to me to see a lot of the things that have simply come full circle,” DeCoursey said. “Seeing Bishop Morris’ vision for this to be a place of hope and respite for, originally, orphan children, then to the daycare that grew out of necessity once the orphanage closed, to the retreat center that it was during the years in between to today, St. Joseph Center of Arkansas.

“I think it’s taking time to figure out just what that resurrection is going to look like. It’s really starting to take shape, becoming once again a self-sustaining farm, a place of growth and creativity. It’s kind of coming back to life to serve a whole new generation.”

The place is just magical. It’s a complete gem in our community that, unfortunately, so many people don’t know about.”

Kevin Kresse

When you walk into the Robinson Nursing & Rehabilitation Center you will feel a comfortable atmosphere different from any other facility you have visited. We feature tall ceilings and an open floor plan. We have a lovely dining room and a covered outdoor patio area.

When you walk into the Robinson Nursing & Rehabilitation Center you will feel a comfortable atmosphere different from any other facility you have visited. We feature tall ceilings and an open floor plan. We have a lovely dining room and a covered outdoor patio area.

We specialize in short-term rehabilitation and long-term care services. The short-term rehabilitation area has its own dining area and day room. From the moment you enter our facility, we want you to experience the difference our facility has to offer. From our light-filled day areas to our beautiful outdoor areas, we want you and your loved one to feel comfortable and safe when staying with us. You will also notice the pride we take in our facility by keeping our building sparkling clean from the inside out.

We specialize in short-term rehabilitation and long-term care services. The short-term rehabilitation area has its own dining area and day room. From the moment you enter our facility, we want you to experience the difference our facility has to offer. From our light-filled day areas to our beautiful outdoor areas, we want you and your loved one to feel comfortable and safe when staying with us. You will also notice the pride we take in our facility by keeping our building sparkling clean from the inside out.

Our team is dedicated to providing a safe and comfortable environment. Robinson Nursing and Rehab offers modern conveniences in a gracious setting. We provide daily planned activities led by certified activity directors, like social events and outings and pastoral services with spiritual care for all religions. We strongly encourage family participation in group activities, meals and celebrating family birthdays and special days.

Our team is dedicated to providing a safe and comfortable environment. Robinson Nursing and Rehab offers modern conveniences in a gracious setting. We provide daily planned activities led by Certified Activity Directors, like social events and outings and pastoral services with spiritual care for all religions. We strongly encourage family participation in group activities, meals and celebrating family birthdays and special days.

To help you plan your visits, we provide a monthly event calendar and a monthly meal planner. Robinson Nursing and Rehab does not have set visiting hours. We view this facility as the “home” of each resident.

To help you plan your visits, we provide a monthly event calendar and a monthly meal planner. Robinson Nursing and Rehab does not have set visiting hours. We view this facility as the “home” of each resident.

We try our best to communicate with patients and families to help alleviate the anxiety that accompanies this journey. Our team of nurses, therapists and support staff work closely together to develop a plan based on the individual needs of each person. We recognize that rehabilitation involves not only the patient, but the entire family.

We try our best to communicate with patients and families to help alleviate the anxiety that accompanies this journey. Our team of nurses, therapists and support staff work closely together to develop a plan based on the individual needs of each person. We recognize that rehabilitation involves not only the patient but the entire family.

Hot Springs’ newest, premier skilled nursing and long term care facility.

Our facility features all private rooms for our long term residents, as well as, private short term rehab rooms with 42-inch flat screen televisions and telephones for family and friend convenience. We have a dedicated secure unit with 23 private rooms and an enclosed courtyard.

2600 Park Ave | Hot Springs, AR 71901 | 501.321.4276

features all private rooms for our well as, private short term rehab screen televisions and telephones convenience. We have a dedicated private rooms and an enclosed Ave | Hot Springs, AR 71901 |

Polar Freeze

Polar Freeze

By KEN HEARD

fries sitting on shelves.

It’s a step back in time, customers say.

“This is a good place to socialize,” said Pat Kearby of Walnut Ridge who has been coming to the Polar Freeze for 57 years. “We like the food, and it’s a fun place.”

Sam Allen ventured out in the rain that Saturday to stop at the restaurant for a late lunch.

“I grew up here,” he said. “I’ve been coming here for 60 years. Some things change. Times change. But here, it’s nice to see some things stay the same.” Now, though, nearly three-quarters of a century after opening, the eatery is for sale. Jack Allison passed away three years ago, and his wife, Velma, 83, is ready to retire.

and it drew people from all over northeast Arkansas. Included in that draw was Jack’s future wife, Velma.

The two went through Walnut Ridge schools together but didn’t attend the same classes or travel the same circles because of their six-year age difference. But one night, Velma was in the parking lot of the Polar Freeze with friends where Jack, who had just bought the restaurant, would walk around talking to his guests.

“Jack knew me as a little girl,” Velma said. “He’d mingle around the parked cars and talk to everyone. He never looked at me at first back then because I was just a little girl.”

It was a bleary October Saturday in Walnut Ridge. The roads were damp from earlier showers, and the forecast called for more rain that day. The Arkansas Razorbacks were playing Auburn, and it was a good time to stay indoors to watch the game and avoid the inclement weather.

But business was brisk at the Polar Freeze Real Pit Bar-B-Q on U.S. 67 B on the northern edge of the Lawrence County town.

About 20 packed into the bench seats for lunch at 1 p.m. that day, some watching the Razorback football game on the large screen television mounted to the white cinder block wall and others visiting with one another.

When the heavy rains did arrive around 3 p.m., business didn’t taper at all. Instead, cars lined up at the covered drive-through window to pick up hamburgers, thick milkshakes and the Polar Freeze’s popular barbecue plates.

It’s been like that at the iconic restaurant since Jack Allison bought it in 1958 on a whim and hope. Many of the principles Allison created when he first opened remain at the store now.

There may be a longer wait at the Polar Freeze for hamburgers than at McDonald’s or other fast-food joints, the food here is freshly made. There are no warming lamps to keep food hot, no lined-up bags of soggy French

She placed the restaurant up for sale last year with a Jonesboro realtor to include the seating area, a kitchen and equipment, covered parking area and all the memories.

Much is the same now as it was when the Polar Freeze first opened, other than the paint.

“We must have painted the walls 25 times over the years,” Velma said.

The Polar Freeze opened in 1954 as a typical dairy bar of its time. Back then, U.S. 67 ran through the heart of town, and travelers would stop for a meal before heading north to Pocahontas or east to Jonesboro and Paragould.

It was first located across the street from its current location. Owners moved the restaurant in the mid 1950s, Velma said, to build a larger dining area and include a drive-in parking lot.

Jack Allison, who lived in Walnut Ridge all his life save for a short stint in the U.S. Air Force, was working for the Arkansas-Missouri Power Company in 1958 when Polar Freeze owner Thurlo Davis asked if he wanted to buy the restaurant.

“I knew I didn’t want to stay with Arkansas-Missouri Power Company, and I thought, ‘Well, heck, I’ll give it a try,’ ” Jack said in a 2018 interview with the Walnut Ridge Times-Dispatch. “I did and it’s been good to me.”

He didn’t have the money to outright pay for the place, but Davis said he could “pay as you make it,” Velma said.

His was the first restaurant in the county to implement a soft-serve ice cream machine,

But the attraction grew. One night, after hearing about an automobile accident near Corning, Jack jumped into his Oldsmobile to see the crash. Several, including Velma, joined him.

“Our first date was to see a car wreck,” she said. “He may have had his eye on me after all.”

The two were married in 1960, he at 26 and she at 20, and Velma became a business owner.

“We didn’t have any business experience,” she said. “We’d work seven days a week, sometimes 16 hours a day. He bought it; we had to make a living.”

They kept the restaurant open on Friday nights until 1 a.m. or 2 a.m., capitalizing on the weekly dances held in nearby Swifton. When the dances were over the revelers, many fueled by the bottles of alcohol passed around there, went looking for something to eat.

“The Pocahontas girls would come down here,” Velma said, referring to the Randolph County town 15 miles to the north. “The Pocahontas boys would get mad.”

Jack would patrol the parking lot to ensure there were no fights. The Pocahontas boys may have been mad and bent on revenge, but there was never any fisticuffs, Velma said.

In fact, the place never had any real trouble over the years, Velma said, aside from a former employee once stealing a safe from the restaurant containing the day’s deposit of cash and checks. Police later found a safe dumped in the Current River and called Jack to identify it.

“He said, ‘That’s not my safe,’” Velma said. “He said, “’My safe looked brand new.”’

Shocked by the theft, customers went to the store to reimburse the checks they wrote

for their meals that had not been cashed.

One of Jack’s parking lot patrols, held the night of Sept. 18, 1964, also gave Walnut Ridge its brush with greatness that sparked an annual celebration 50 years later.

That evening, Jack was picking up trash paper strewn on the parking lot when he heard a loud airplane engine overhead. He saw a large plane circling and apparently heading for the town’s airport nearby. Thinking the plane was in trouble, Jack told three of his workers – all high school-aged boys – to run to the airport to see if the plane was going to crash.

The trio arrived to watch the plane safely land and roll up near where they were. When the door opened, out came George Harrison, Paul McCartney, John Lennon and Ringo Starr. The Beatles, the most popular music group in the world at the time, had landed near Walnut Ridge.

The group was on its first U.S. tour and had a few days between shows in Dallas and New York. The Fab Four wanted to go to a secluded farm near Alton, Missouri, to rest, and the Walnut Ridge airport was the only one nearby suitable to land their tour plane.

The three boys raced back to Jack to tell him the Beatles were in town,

“Don’t start a ridiculous rumor like that,” Jack told the boys.

One of the boys, Gene Matthews, who later became the Lawrence County Sheriff and was killed in a shootout in 1983, called his friend Carrie Mae Snapp, who was the president of the Beatles fan club at school.

Word got around after she learned the Fab Four would return to the airport that Sunday, and hundreds gathered, waiting for them. The event became the focal point of The Beatles on the Ridge annual festival that began in 2011, celebrating the group’s brief visit.

There’s no memorabilia of that visit in the Polar Freeze, but there are other memories.

A photograph of Jack holding a large ham ready to be barbecued sits on a table in the restaurant, and a large drawing of him hangs on the wall near the television set. The drawing, done by a Walnut Ridge High School student in 2008, incorporates flourishing swirls in black ink and scores of hidden words in the artwork. Diners can search for the words in the maze of images.

Also mounted on the wall is a large tarpon the Allisons’ daughter, Kellie, caught in Florida when she was 16. They took the fish down when painting once and didn’t put it back up.

“Kids began asking where the fish was,” Velma said.

They rehung the fish. It’s still on the wall.

The barbecue is a customer favorite. The ham is fresh and not smoked. Chefs pull the fat from the ham before cooking it, giving it a unique and different taste. It’s been so popular, customers have ordered it shipped to them as far off as New York and Brazil.

“I love the barbecue,” Velma said. “But it’s not something I’d want to eat every week. Whenever any family comes to visit, the first meal we have is the barbecue.”

When McDonald’s first opened its restaurant across U.S. 63 B from the Polar Freeze, Velma was concerned. The fast-food culture was taking hold, and even those in tiny Walnut Ridge seemed to be in more of a hurry.

Then, Kentucky Fried Chicken, Taco Bell and Sonic opened restaurants nearby.

“It hurt us for a while,” Velma said. “People want it now. It’s a change of service. We tried to cook ahead, but it seemed we’d cook something in anticipation, and it’d just sit there. Jack hated that.

“We can’t compete with McDonalds’ prices, but our food is top grain. We’re locally owned. All we have to answer to is the Internal Revenue Service and the health department.”

She credits maintaining the quality food they’ve served and keeping the traditional values for decades for the restaurant’s success.

The decision to sell was tough, Velma said.

“It’s taken planning, prayers and tears to finally decide to sell,” she said. “This was our life.”

Years ago, she added, Jack created his bucket list of things he wanted to do. Running the restaurant kept him from doing many, but over the years he and Velma were able to get away and take a train trip across Canada and ride bicycles down Pike’s Peak in Colorado. Velma said she wants to visit her children and travel after selling.

The restaurant’s reputation is widespread, Walnut Ridge Mayor Charles Snapp said.

“It was the hangout place when I was young, without a doubt,” he said. “Even during our pre-teen years, we’d try to go there to get a hot dog or barbecue.

“There are decades of people who look at it as the local place and part of who they are. I think that’s why so many people want them to ship their food. It’s not uncommon for someone to do that, so they can share their memories with others.

“It’s sad anytime you see a business like that with a family that ages out. It’s all part of an age thing and a change in culture. The restaurant was Jack and Velma.”

No one has made a firm offer to buy the restaurant yet, said realtor Steve Collar. He said some national chains have asked questions, but it’s hard to lure them to Walnut Ridge because of the small population.

“It’s tough selling something of that magnitude,” he said. “We’re hoping for maybe a husband and wife team. But there’s not a lot of people who want to work the long hours that they’d have to. It would be nice to find someone willing to carry on that tradition.”

“I

grew up here,” Velma Allison keeps a close eye on things (upper left). Jack Allison’s ingenuity, hard work and love of people grew Polar Freeze into a landmark.

Russellville Nursing and Rehabilitation Center is nestled in the heart of the River Valley in Russellville, Arkansas. Our staff provides skilled professional care in a compassionate and supportive atmosphere. Russellville Nursing & Rehabilitation Center not only provides long-term care services, we also offer a wide range of rehabilitative services. Our physicians, nurses and staff all believe strong relationships with residents and their families is essential to the healing process. The entire staff is devoted to providing quality care, which celebrates the dignity and grace of every single resident.

Nursing and Rehabilitation Center

Hometown PROUD I

By DWAIN HEBDA

n the commercial art form that is corporate branding, words are dollops on the marketer’s palette used to color and shade perception in the minds of the consumer.

When it comes to banks, the primary branding undertones of “strength”, “security” and “longevity” meld with other terms describing various goods and services. And of late, the brightest of these complementary hues speak to a bank’s heritage, such as “community,” “hometown” and “Main Street.”

Such terms are hard to define, equally claimed as they are by the institution that’s actually on Main Street in their actual hometown as by larger institutions.

“I’ve spent the last 18 years in community banking with FAB&T, and I think it means having that trusted financial partner, a person that you really feel like has your back and is committed to your personal financial success,” said Roger Sundermeier, senior vice president and chief brand officer with First Arkansas Bank & Trust (FAB&T), based in Jacksonville.

“I think that really resonates with consumers, especially over the last few years with shop local, with eat local, with supporting local businesses. I think that that movement has evolved and even carried through to your financial relationships.”

Anastasia Blaylock, executive vice president and chief strategy officer for Batesville’s Citizens Bank, has worked for community banks throughout her two decades in the industry. She counts two factors as distinguishing a “community” bank.

“One of them is obviously going to be size, although there’s not a magic number that going to determine that.

No matter the size, Arkansas banks see value in “community” label.

Citizens [is] at $3.1 billion yet is still certainly considered a community bank,” she said. “The other thing that really makes community banks is how close their bankers are to their customers. Community banks do relationship banking very well because our size allows us to. The larger you get, the more layers you have to put in and your bankers just get a little bit removed from their customers over time.”

While most people’s picture of a hometown bank probably more closely matches FAB&T or Generations Bank based in Rogers — or the considerably smaller Bank of Bearden or First Natural State Bank of McGehee for that matter — the fact is, larger banks such as Citizens Bank on up steadfastly lay claim to the label “community” bank.

Ask executives of Simmons Bank and Arvest Bank, the second- and third-largest banks in the state per Banknet.com, respectively, and hot on the heels of Bank OZK for the top spot, and they’ll tell you “Main Street” has become less of a place and more of a mindset, a way of doing business.

“We’re a $27 billion regional bank; that’s a pretty good-sized bank, I think the 60th-something largest bank in the country, coming from Arkansas,” said Bob Fehlman, CEO of Simmons Bank. “I’ve been with the bank almost 35 years now, starting back in 1988. I’ve seen the company go from $500 million to $27 billion. I’ve worked on 34-some acquisitions in my 35 years. I’ve really seen the company grow, but I’ve also been part of the culture of Simmons from the beginning.

“What that means for what you’re talking about is how do we maintain our hometown roots? I would tell you first off, we are in a lot of small, community markets and we’re also in some large metro markets. We’ve broken our banking divisions into two separate groups, our community banking group and metro community banking. In our community banking, they’re used to being in the market, everybody knows everybody. You come into

the bank, you know the tellers, you know the banker, you know how to get things done. We have to continue to be that for our community markets.”

Ron Witherspoon, president and CEO for Arvest Bank in Central Arkansas, said his bank values community through its emphasis on small-business lending.

“Arvest has been the largest SBA provider in the state, at least for nine years now and probably getting close to 10,” he said. “Those are the small and medium-sized businesses that are such a big part of the economy in our markets. I’m proud of that effort because it’s helping so many people, and I think it speaks to the community bank efforts that we’re focused on.

“I also think we get the opportunity to show we’re a part of the communities through our volunteer efforts. There are many, many boards that our associates are a part of and many volunteer hours they give to nonprofit events that take place. Not just supporting them with dollars and sponsorships but rolling up our sleeves and helping organizations do the great work that needs to be done, and is done, every day.”

If the label “hometown bank” seems ill-fitting to the $27 billion Simmons Bank or $26

billion Arvest, it’s actually a bit of turnabout as fair play in the battle for market share, a battle fought on substantially more fronts, thanks to technology. Such tools as online and mobile banking have finally given smaller banks the ammunition to take on much larger competitors and win.

“[Technology] is the only way for community banks to stay relative,” said Blaylock, flatly. “When I talk about the backbone of community banking being local decision-making and investment in your community, that’s great. But if you cannot also partner that with ease of use and a real digital technology experience for your customers, it just won’t go as far. We have to be able to offer on the technology side the same thing for the most part what the big guys offer.”

Sundermeier agreed, saying for every challenge the pandemic wrought, it also led a lot of people to banking technology out of necessity. Now, many of those customers continue to use the applications out of habit, which bodes well for future innovation.

“There’s no amount of marketing or awareness or campaign that we could have done that would have built the confidence or taught our consumers to utilize technology more than COVID because COVID forced the adop-

Bob Fehlman

Anastyasia Blaylock

Roger Sundermeier

tion,” he said. “With that forced adoption, customers realized that it wasn’t that bad thing after all, it actually was a good thing.

“We already had interactive teller machines, which we call QUBs, offered extended banking hours, live teller service, they do everything you can do with a live teller, and God bless our communities — they like talking to and seeing people. During COVID, with the lobbies being forced to close, consumers had to find alternative ways to be served. and the interactive teller machines allowed us to do that. We didn’t miss a beat from a customer service perspective.”

A smaller bank’s rapid growth, either due to technology, acquisitions or both, can also put a strain on its perception of being a hometown bank, to say nothing of challenging how it delivers products and services. Stuttgart-based Farmers & Merchants Bank went from $400 million in assets to $1.76 billion in

“The difference between our organization and other ones I could mention is we’re really a collection of community banks. What’s made us successful is it all gets back down to the local presence and the local market leader, the local teller, the person that’s been the CD person for 30 years and knows granny and her grandchildren.

they’re used to institutions where they don’t always feel they are being reached or getting the personal attention that they deserve. When they come in here, it’s eye-opening. That’s enabled us to really thrive in this market environment up here.”

just 15 years. This not only added doorways but led the institution into areas that were culturally very different than where they started.

“I was the CEO of the first bank Farmers and Merchants purchased 15 years ago,” said Greg Connell, executive vice president and chief revenue officer. “Every purchase that we’ve made has been approximately 40, 45 percent of the existing size of Farmers and Merchants, which is a good sweet spot. So, we went from $400 million to $700 million with the purchase of the bank where I was CEO.

“When we purchased Bank of Fayetteville in 2015, that was a dramatic shift; the cultures between Stuttgart and Fayetteville are such that we’re in the same state, but barely. Then we purchased Integrity, and we went from $1 billion to $1.5 billion, $1.6 billion.”

Connell said what keeps the institution successful is continuing to operate as a fiefdom of independent banks, even as the reach and scope of the overall grows larger.

“We have a staff that Bank of America would break legs for to have the dedication to their customers, people they go to church with, who they see at Walmart or at the ball game. You have to hire within the market to be successful.”

Generations Bank, based in Camden, has also expanded into new markets in the state. And while its footprint is more modest than others, the institution has been able to steadily gain market share simply by being itself.

“Northwest Arkansas is unique with it’s unbelievable growth and how transient it is, with folks living here from all over,” said Max Harrell, market president in Rogers and the sixth generation of his family to work in the bank. “Normally, it would be hard to compete in that space as a main street or community bank, simply because Chase or Bank of America is next door, and their robust size dwarfs all the competition. But I think we keep being discovered and rediscovered.

“The market is at a point now where you’ve got some locally owned institutions that are able to operate in this space that feel very connected with people. If someone has lived in Cincinnati or Chicago or something like that,

After years of struggling to compete and routinely getting gobbled up by larger competitors, Main Street banks have enjoyed an uptick in recent years. Not only has fintech brought parity to the marketplace, placing the large and not-so-large banks on more equal footing, but small, nimble banks scored major points during the pandemic by processing roughly twice the PPP loans of their larger counterparts.

And while the recent collapse of Silicon Valley Bank serves to remind people that all but the very largest national franchises are still subject to failure, not to mention being merger fodder, the success of smaller hometown banks, such as Generations, shows there are also profitable market lanes into which such institutions can fit nicely and perform well.

“We can do business all across the nation here,” Harrell said. “Banking today is very different than it was 10, 15, 20 years ago. With our online capabilities, treasury management and ability to originate both mortgages and loans nationally, we can operate through Generations Bank anywhere, especially in the nation but potentially in the world. That surprises people [because] they just think maybe we don’t have a lot of capabilities.

“I get asked a lot, ‘Do you have an app?’ Well yeah, of course we have an app. We are not as far behind as maybe some folks would initially think.”

Greg Connell Max Harrell

“Banking today is very different than it was 10, 15, 20 years ago.”

Ron Witherspoon

Financial Strength is PARAMOUNT.

Financial strength is a pillar to a successful company. Having a strong financial partner in an uncertain economy is paramount to success.

Centennial Bank’s patience, perseverance, commitment, and resilience have created a fortress balance sheet.

LET US BE YOUR PARTNER, TODAY AND TOMORROW.

FIRST ARKANSAS BANK & TRUST

Established by founder Kenneth Pat Wilson in 1949, First Arkansas Bank & Trust has been a part of the community for more than 70 years. The bank was instrumental in establishing the Little Rock Air Force Base and is heavily involved in the community. In addition to the Teach Children to Save initiative at local elementary schools, the bank supports Jacksonville’s Trunk or Treat and Christmas Parade and sponsors events like Toad Suck Daze and the Cupid Shuffle 5K. Everyone at FAB&T promotes the bank’s core values of respect, accountability and following through on their commitments to the community.

Services and Offerings:

Faces of FAB&T:

Mark Wilson, President and COO

A Jacksonville native, Mark worked summers in high school as a teller for the bank. He started as a loan officer in 2001 and has held several positions since, including supervising online banking, debit cards, retail services, the customer service call center, loans and credit cards.

As president and COO, Mark oversees commercial and consumer lending activities, the retail network of 22 Arkansas locations and the bank’s credit card-issuing operation in Kennesaw, Georgia. Mark and his wife, Rebel, have been married since 2003, and they have two boys, aged 13 and 15.

Surprising fact about Mark:

“I’m an avid woodworker. I have built several dining tables and beds for family and friends. It’s a great stress-reliever for me.”

Multilingual Customer Service:

FAB&T offers French- and Spanishspeaking customer service agents.

Faces of FAB&T:

LaWanda Hinton, AVP and Director of Client Resource Center

LaWanda learned early in life it’s better to give than receive, and having a servant’s heart is what keeps her in customer service. As director of the Client Resource Center, LaWanda provides guidance to coworkers on the keys to great customer service, the main tenet of which is having the right attitude.

Thanks to great leadership, a wonderful team and the bank’s friendly and family-oriented work environment, LaWanda relishes the chance to pick up the phone and say, “Thank you for calling First Arkansas Bank & Trust, my name is LaWanda. How can I help you?”

Surprising fact about LaWanda:

“I’m a retired flight attendant.”

Credit Cards:

FAB&T’s credit card division, Card Assets, services credit cards for over 200 banks across the United States.

Banking Locations:

SOUTHERN BANCORP

Fortoo long, many underserved areas, such as rural and minority communities, were neglected by traditional banks, leaving these communities with limited or no access to the capital and tools needed to create economic opportunities. In 1986, some of the nation’s leading political, business, and philanthropic minds created Southern Bancorp to be something different: a community development bank that would serve everyone in the community, no matter the zip code, income level or financial history. Southern is active in the communities it serves in a wide variety of ways, from volunteering and supporting local causes and events – such as the King Biscuit Blues Festival in Helena – to participating in the IRS’ Volunteer Income Tax Assistance program, which provides free tax prep for underserved communities. Southern Bancorp believes that wealth building isn’t just for the wealthy; they seek to be wealth builders for everyone.

Faces of Southern Bancorp: Darrin L. Williams, Chief Executive Officer

As the CEO of Southern Bancorp, Inc., Darrin Williams oversees the strategic direction and operations of each of Southern Bancorp’s three Community Development Financial Institutions

(CDFI): Southern Bancorp, Inc., a bank holding company; Southern Bancorp Bank, one of America’s largest rural development banks; and Southern Bancorp Community Partners, a 501(c) (3) nonprofit and loan fund. Under his leadership, Southern has experienced unprecedented growth in impact, size and financial strength, with plans to expand its reach and resources even more in the years to come. Williams received his bachelor’s degree from Hendrix College, his Juris Doctor from Vanderbilt University School of Law, and his Master of Laws degree from Georgetown University Law Center. He joined Southern Bancorp in 2013 after serving three terms in the Arkansas House of Representatives (2008-2013), including serving as Speaker Pro Tempore of the 89th Arkansas General Assembly.

Surprising fact about Darrin:

“It is not really a surprise, as many people know that I was adopted as an infant. I hit the parent lottery when Warren and Catherine Williams (both deceased) adopted me. All that I have done well in life can be traced back to how I was parented.”

Faces of Southern Bancorp: John Olaimey, President & Chief Executive Officer

John Olaimey joined Southern Bancorp Bank in 2012 bringing more than 20 years of experience in banking, finance, corporate law and executive management. This experience, and his commitment to Southern Bancorp’s unique mission, have been central to the success and growth of Southern Bancorp Bank, helping to lead the CDFI to 56 locations and a 65,000-customer footprint. Prior to joining Southern, he served as president for Radius Group, a software company that specializes in the development of innovative products that enhance the efficiency and profitability of community banks. His previous experience also includes serving as the Executive Vice President, Chief Operating Officer, General Counsel and Secretary for Centennial Bank as well as Vice President of Corporate Law for Alltel Corporation. Olaimey received his Juris Doctorate with High Honors from the Bowen School of Law at the University of Arkansas at Little Rock, and his bachelor’s degree from the University of Arkansas.

Surprising fact about John:

“I’m the very proud father of five boys and one girl. With everything that goes along with our big family, from sports to school and shuttling from event to event, my amazing wife and I have got multitasking down to a science – and we wouldn’t have it any other way!”

Services and Offerings:

Lending Team:

Whether it’s getting a customer loan ready or finding the right program for the right project, Southern’s extensive team can help. Southern’s award-winning SBA lending team is always ready to help small business owners obtain the financial assistance they need.

Savings Programs:

Southern’s savings programs go further than just savings accounts, including Credit Builder CDs, matched savings accounts, and free tax filings for our communities.

Financial Development Services:

Southern offers a wide range of services, such as credit and homebuyer counseling, financial literacy training and free credit report reviews.

Banking Locations

56 branches located in Arkansas and Mississippi

HEATHMAN FAMILY DENTAL

Healthy Smiles & BEAUTIFUL TEETH for the Whole Family

Dr. Montgomery “Monty” Heathman is the owner and founder of Heathman Family and Cosmetic Dentistry in Little Rock and The Dental Clinic at Stuttgart. Heathman has been in practice for more than 21 years and has won AY’s Best of for six consecutive years. He is a second-generation dentist, following in his father’s footsteps, the late Dr. N.D. “Dwight” Heathman Jr.

Heathman grew up in Springdale and graduated from the University of Arkansas. He graduated with his Doctor of Dental Surgery Degree from the University of Tennessee College of Dentistry, Memphis, in 2000. He is a member of the American Dental Association, the Arkansas State Dental Association, the Central Arkansas Dental Association, and the Xi Psi Phi dental fraternity. In addition, he has served in numerous local, state and national organizations. “The best part of my job is the relationships and friendships I’ve developed with my patients, employees and colleagues over the years,” he says. “Being a ‘people person,’ I value these relationships tremendously! I love the profession of dentistry, and it is very rewarding to help patients with their dental needs, creating and enhancing their smiles, as well as helping them to attain excellent oral health.”

Heathman’s clinics offer the latest in cosmetic procedures as well as general dentistry, including tooth-colored fillings, ceramic crowns and veneers, root canal therapy, tooth extractions, TMJ therapies, implant restorations, all-onfour implant dentures, smile makeovers, full mouth rehabilitation, as well as Botox and dermal fillers.

“When we found out we were being honored as AY’s Best of again, we were grateful that our patients thought of us,” Heathman says. “They let us know that we are serving them and their families the right way. It is a reflection of our simple mantra: Serve others.

“What I feel that makes our practices special is that our teams and myself listen to what our patients’ wants and needs are. We are genuine, compassionate and understanding in our approach in order to tailor our options of services to each individual. We treat our patients like family, in a family setting.”

Thank You

for honoring us through the years as one of AY’s Best Healthcare Professionals!

At Montgomery Heathman and Associates, our team is 100% focused on your oral health. We offer our patients the very best that dentistry has to offer through advanced technologies and procedures.

the Tooth and Nothing But Whole Tooth The

By JOHN CALLAHAN

When it comes to making a positive first impression, a good smile and the confidence that comes with it are just as important as a firm handshake. Not to mention, healthy teeth can save you from all sorts of pain throughout your lifetime. Despite the importance of oral health, however, many people may be hesitant to visit a dentist due to unpleasant experiences in the past. Fortunately, dentistry has come a long way from the methods of yesteryear, and the smiles of the future look bright.

The first stop for keeping your smile healthy will be the office of your family or general dentist. Most dental work is either diagnostic or preventative, and your family dentist serves as the first line of defense for treating minor health issues before they get worse, while preventing new ones through good hygiene. Should you have a more serious issue, your family dentist can refer you to a specialist, but recent improvements in technology mean some procedures once limited to specialists, such as dental implants or root canals, are now within the reach of general dentists.

“Advances in dentistry have made a big impact on how we can provide excellent care,” said Montgomery Heathman, DDS, of Heathman Family Dental, “such as implant restorations, ‘all on four’ fixed dentures, all-ceramic crowns and veneers with no metal, tooth-colored fillings, and Botox for wrinkles and frown lines.”

“I think it’s really good to find a family dentist that you have mutual respect and trust for and that you can progress through the years with,” said John Dean, DDS, of Dean Dental Solutions in North Little Rock. “What I love about being a dentist for 28 years in the same area is that it truly is family dentistry. I can tell you who people’s grandparents were and all the way down to their nephews and cousins and whole families. That’s really neat, seeing the successes, seeing the growth.”

As the son of a dentist, Dean has seen just how much the practice of dentistry has improved over the decades through new and better tools and materials.

“The type of work that my dad would have delivered in the 1980s or even the ’90s and said, ‘Doesn’t that look great?’ today you would say, ‘Not really,’ because we can do so much better,” Dean said.

“People that don’t want to go have an implant because someone in their family had a failure 20 years ago, they need to revisit that. They’re shortchanging themselves. They’re living without a tooth thinking, ‘I couldn’t get an implant because this thing happened 20 years ago,’ but the technology has progressed. Don’t use anecdotal stories to keep yourself from coming to the dentist.”

If everything appears to be in order, you may not need to go beyond your family dentist. For those with misaligned teeth, though, a visit to the orthodontist may be in order. Straightening teeth can bring major improvements not only to a patient’s smile, but in some cases to their ability to eat and talk as well. Reduced risk of food particles finding spaces between teeth also helps prevent future health problems.

“Over the last two decades, there has been a great increase in the number of adults seeking orthodontic treatment,” said Charles Vondran, DDS, of Vondran Orthodontics. “Patients of all ages are still looking to improve their smile and their self-esteem. Technology has improved access to care and made it more affordable for patients.”

Thankfully, the process of straightening teeth is significantly easier and less unpleasant than it used to be. Laser scanning and digital modeling have removed the need for goopy tooth imprints, a change that has benefitted all dental specialties. Improvements in bracket design and aligners have made treatment more comfortable, while clear aligners such as Invisalign present an alternative to traditional braces that can be removed and replaced as needed with no diet restrictions.

“I chose orthodontics because my own orthodontist had such a great influence on my life,” said Vondran. “I had a tremendous overbite, and I always joked that my overbite entered the room five seconds before I did. I was terribly self-conscious of it, and when my orthodontist corrected my bite and smile, it did wonders for my self-esteem. It made me want to have an impact on the lives of others.”

There are a variety of specialists who deal with dental problems beyond the scope of general dentists’ and orthodontists’ capabilities. One such spe-

Montgomery Heathman

John Dean Charles Vondran

cialist is Ernest Woodard, DDS, an oral and maxillofacial surgeon. Another is his wife and partner, Tacy Sundell, DDS, a periodontist. Together, they form the business Drs. Woodard and Sundell.

If you have ever visited an oral surgeon, it was most likely to have your wisdom teeth removed, but their practice goes far beyond pulling teeth.

“We do treatment of anything in the maxillofacial region,” Woodard said, “so it’s more than just oral surgery where we just do surgery in the mouth. We do surgery on the entire head and neck complex. If you get anything like an orbital fracture or nasal fracture, mid-face fracture or lower jaw fracture, oral and maxillofacial surgeons can take care of all of those.”

In addition to pulling hard-to-remove teeth, Woodard also replaces them with dental implants, ranging from replacing a single tooth to an entire arch of lost teeth.

“Twenty years ago, very few dentists knew how to use [implants],” Woodard said. “The systems and sets were very complicated to use. But they’ve really simplified those now, they’re very user-friendly. So, there are more people that are open to using implants to replace teeth, as opposed to partial dentures or bridges and things like that, where you have to start cutting on other teeth or affecting other teeth. A lot more general dentists have become more comfortable with either replacing or restoring implants, and it has really helped patients out a lot.”

The work of an oral surgeon overlaps somewhat with that of an orthodontist. Some patients may find that an overbite or underbite is not the result of misaligned teeth but of a misaligned jaw, which can require surgery.

Advances in scanning and imaging have done wonders for diagnosis and many procedures performed by oral surgeons. Cone beam CT scanners can scan a particular region of the head and neck and give far better imaging and dimensions than a traditional X-ray without requiring a patient to go to a hospital. While the technology behind these scanners is not new, the price of the equipment has dropped dramatically over the years, from a quarter of a million dollars to a more manageable $70,000 to $80,000.

For implants, these scans also allow oral surgeons to map the sinuses and determine if there is enough bone for the implant or if some will need to be grafted. Jaw surgery often requires putting a plate on the patient’s jaw, and these technologies allow surgeons to create 3D printed models to bend the plate into shape before the surgery rather than freehanding it, saving time and improving accuracy. The same can be done for splints that guide the movement of the jaw into place after the surgeon has cut it, vastly reducing the amount of time spent in a lab producing the splints.

Should you find yourself suffering from gum disease, you may go to a periodontist like Sundell, who does surgical cleaning of deep gum pockets that normal cleaning methods can’t reach, as well as bone or gum grafting to prevent the return of such diseases. Likewise, if you are suffering from an infected tooth, you may need to see an endodontist, who specialize in root canals.

Whatever ails your pearly whites, there is a specialist to help you and new technology to make the process easier. But what about when all of that is taken care of, your jaw is aligned, your teeth are straight and you’re free of cavities? Some may choose simply to leave it at that and continue regular visits to their family dentist. Others may seek to improve their smile beyond the standard of health, and that is where cosmetic dentists come into play.

“I love helping people get the smile that they would love to have, that they never had, or renewing something that’s aged or worn to help people feel great about their smile,” said DJ Dailey, DDS, of Smile Dailey. “But there’s also a functional part of this, too, and a health component to it. So even though we can think, ‘Oh, we’re just making teeth look pretty,’ we actually can make them where they’re stronger. We can make them where they function better and also make them where they’re more healthy.”

Lee Wyant, DDS, of Smile Arkansas, another cosmetic specialist said, “There’s a lot of artistry in what I do. People today really don’t want people to know that they’ve had their teeth fixed. They want them to look healthy and natural. And so, it takes a certain level of expertise to pull that off because we’re mimicking Mother Nature. Instead of teeth that look like crowns or veneers, they look like real teeth.”

Numerous procedures can be included in cosmetic dentistry, such as tooth whitening, crowns, implants, veneers (thin layers of porcelain that cover the teeth) and cosmetic contouring, which can shift and reshape the teeth for both better aesthetics and long-term health.

“A lot of things these days can be designed digitally, and the teeth can be scanned digitally to help make the final work that we’re going to be creating,” Dailey said. “There’s still the artistry component that’s there. But there are digital formats that help us to change the flow of how we do things and, ideally, make it more efficient.

“We can now do digital smile designs where we take somebody that has a need for either moving teeth or creating a new smile using crowns or veneers and design those things digitally. That way, we can have an idea about where we’re going with things

Ernest Woodard

DJ Dailey Lee Wyant

Technology is not the only thing that has changed the way dentistry is practiced and there are some things it cannot yet change. The pandemic touched every industry, but the resulting rise of telehealth in the health care industry has been less impactful in its dental equivalent. Dean, Vondran, Wyant and Dailey all agreed that teledentistry, though made necessary during the pandemic, has very limited uses.

“I wish there was more right now, like if I could say, ‘Oh, I can do some cosmetic dentistry for you while you’re at home.’ But that’s obviously not a practical thing at this point,” Dailey said.

A major change in the industry that would be difficult for a patient to notice is the rise of Dental Service Organizations, or DSO. For years, the standard business model for dentistry in the U.S. has been based around small practices owned by the dentist. DSOs are large regional or national corporations that buy out smaller practices and handle the management and marketing of the business. Some see this as beneficial, as it allows the dentist to focus solely on dental work and can cover many of the costs of new equipment. Others have expressed concern over what this model means for the relationship between dentist and patient.

“Practices can seem like they’re owned by the individual that’s working there while they’re actually owned by a private equity firm,” Dailey said. “That, to me, is not a great thing for dentistry, for our patients, the people that we serve, because there’s less of a relationship there. It’s more corporate, more distant, not as personal.

“The business side of it has to work for the practice to be viable. But having somebody that’s more tied to the practice overall makes it rather more likely, in my professional opinion, to have a slant towards really helping that person versus just looking at the bottom line.”

Though technology has improved the practice of dentistry, it has also made it far more expensive to be a high-functioning dentist, which is a major factor in pushing dentists to join with DSOs.

“We had to either have partners or sell to [a DSO] to be able to afford the technology,” Dean said. He chose to partner with another dentist, Michael Drake, DDS, and expand the scale of his business.

“A lot of what I see is that the really good young dentists want to own their own practice,” Dean said. “The reason they went into dentistry was so they can be their own boss and own their own practice, be masters of their own destiny.

“That model is going away, like you saw in medicine. It used to be that it was individual doctors who owned their own practice, and now they all are either part of hospitals or big groups of doctors. And that’s what I think we’re going to see. How can we as dentists maintain our standards of high-quality treatment and good service and stay competitive? We’re going to have to group up.”

before we actually do it in the real world.”

Left: Ernest Woodard, DDS, at work in his practice. For most oral surgery procedures, patients are placed under anesthesia.

Above: Lee Wyant, DDS (right), is the only dentist in Arkansas to be awarded an accredited fellowship in the American Academy of Cosmetic Dentistry.

Dental Implant Surgery

Periodontal Surgery

Wisdom & Impacted Teeth

Gum Disease Treatment

Reconstructive Jaw Surgery

Implant Surgery

Facial Trauma Surgery

Soft Tissue & Bone Grafting

Outpatient

General Anesthesia

Ernie S. Woodard, DDS Board Certified Oral Maxillofacial

Tacy M. Sundell, DDS Periodontist Surgeon

Yours, Mine Ours &

By DWAIN HEBDA

Little Rock marriage and family trainer Ron

Deal is a leading voice for blended families.

Ron Deal didn’t invent the field of family counseling, nor did he pioneer the concept of the blended family. But in addressing the gaps that often exist within the family counseling community for blended households, he’s become a leading authority on the subject of bringing two tribes together and all that comes after.

“There are few of us who are focused on the subject matter in the secular world, where the average marriage therapist has very little training in stepfamily dynamics,” he said. “Within pastoral church settings, what I do is extremely rare. I tell people I think less than one percent of churches will do anything in a given calendar year that is specifically targeting blended family couples, even though a good estimate says at least a third to 40 percent of weddings taking place in a given year form blended families.

“Whether you’re talking pastorally in a church, or whether you’re just talking about marriage and family educators in a secular context, this is a big population of people and very, very few of us have positioned ourselves in a way that makes us really relevant and helpful.”

Deal, who’s been in marriage and family ministry for nearly 35 years, has devoted three decades to the challenges facing blended families. He’s written more than a dozen books on the subject and hosts a podcast, “FamilyLife Blended,” in addition to a full slate of speaking engagements. This month, he will deliver his expertise via a free twohour workshop, Becoming Stepfamily Smart, at New Life Church in North Little Rock.

“I wouldn’t describe it as therapy; it’s psychoeducational from a Christian standpoint,” he said of the event. “We’re going to talk about some of the unique challenges that stepfamilies have, and then we’re going to talk about a couple of really important solutions related to guarding and protecting your marriage within the midst of the blended family journey, and also how to parent and stepparent together. We’ll talk about what kids need from their parents in a blended family and how adults can be sensitive to some of those issues.”

Any way you look at it, blended families are a major component of society today. According to Pew Research Center, 16 percent of U.S. children live in blended families, and that number has remained stable since the 1990s. About four in 10 families feature at least one partner having a child from a previous relationship. Such families largely color-blind, with roughly the same number of Black, white and Hispanic children living in blended households.

But while the blended family isn’t a societal novelty, or even a new phenomenon, such households still experience steep challenges in perspective and interpretation of roles. Where a first-marriage couple with no children only have to focus on getting two people on the same page, a blended relationship is refracted through more points of view. Deal refers to the process of getting these perspectives aligned as “getting smart,” a recurring theme throughout his ministry.

is, rather than trying to retrofit past relationship strategies to fit, helps couples set realistic expectations and a workable roadmap for the new social unit they’ve formed.

“‘Getting smart’ is really, really helpful. People stop working at cross-purposes, inadvertently making things worse rather than helping things move forward,” he said. “They stop trying to demand love from kids when kids are already wandering through this minefield of loyalty and loss and trying to recover what has been pushed aside, wanting to find their own significance as they move between two different households with all these new adults and new stepsiblings in their life.

“When the adults know how to approach the child within that, and do so respectfully and lovingly, things just start moving in the right direction.”

Deal said he took a specific interest in blended families after seeing how many households were yearning for guidance, and how few resources existed to meet the need in the community. He said the problem was especially dire in faith communities.

“I think, in general, the stigma for married couples getting help is diminishing,” he said. “I think it’s easier for people to reach out and get help than ever before. A lot of people can do that online these days, and that sort of preserves your anonymity.

“However, within a local Christian fellowship, I think there is a high stigma on being divorced and now remarried, in part because there are some theological matters for people to work out within a local Christian community. For that reason, I think the stigma remains pretty high.”

Interested in Attending? Becoming Stepfamily Smart

Thursday, April 27

New Life Church, North Little Rock

For registration information for this FREE event, visit rondeal.org/events/event/68

“What’s unique about blended family couples is, they have all the regular challenges of intimate relationships that marriage has, but then you add to it a completely different structure around them that, if they don’t manage it well, works against them,” he said. “If you’re trying to build a house with a certain set of blueprints but it turns out the house you’re building requires a different set of blueprints, you’re not wise in how you’re going about building the house.

“We give people the ‘stepfamily blueprints to stepfamily homes’, and that’s what we call getting smart. It’s amazing what a difference that makes for couples.”

The process not only helps couples relate to each another, but to the equally tricky process of relating to the children brought into the marriage from previous relationships.

“In a first marriage where a husband and wife are raising their kids, couples disagree about parenting pretty often,” he said. “But what is not attached to it are the parent and stepparent dynamics, where the stepparent feels like the bio parent is favoring their child, or the stepparent feels like they have no voice in this parenting dilemma because they feel like an outsider and can’t quite join the team. That all lends a whole other layer of complexity that can add pain and unravel the couple’s relationship.”

Deal said approaching the blended home as the unique organism it

To reverse this trend, and to cover as much ground as possible, Deal branched into various forms of media, from books to podcasts to videos to live events, providing help to those who seek help discreetly for fear of rejection from family or fellow congregants. He said between these efforts, and those of notable colleagues in the field, there’s a way to access strategies for improving relationships to suit just about everybody.

“The biggest complaint that we used to get from people is there’s nothing out there for stepfamilies, which used to be true,” he said. “Then it was, there’s nothing out there for Christian stepfamilies, and that also used to be true, but it’s not true anymore. Our ministry has 12 books in the series by me, some of them co-authored with other people. We have multiple video curriculums available for people and a podcast that comes out 24 times a year. You do not have to search hard to find something for your eyes, your ears or your heart.”

If there’s one negative aspect of the growth and success of his Little Rock-based blended family ministry, it’s the opinion that many people hold of him as infallible in his own 37-year marriage. Deal said such is not only not true, it diminishes his effectiveness in helping others not to be seen as a human with failings and struggles just like everyone else. He’s therefore quick to dispel illusions of himself as anything approaching perfect in his relationship with his wife, Nan.

“People do celebritize leaders, whether that be within a local church or whether that be authors, and I am very, very quick to take myself off of any pedestal that people might put me on,” he said. “I’m a regular person, and my wife and I have regular issues. We’ve had strife in our relationship, and we’ve needed counsel many times.

“Church leaders are just regular people. People who write books are regular people. Our message is, my wife and I are growing into this space just like the rest of you, so let’s grow together.”

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– By Jason Pederson

Brother’s

Author offers new details in case of his brother’s death.

This side of SEVEN Keeper My F

or more than half of the 20th century, the center of Black entertainment and commerce in Little Rock was a five-block stretch of West 9th Street. The equivalent in nearby Conway was a stretch of similar length called Markham Street, which connects downtown Conway to Hendrix College.

At various points in time, businesses such as Deluxe Diner, Mattison’s Blacksmith Shop and Sunset Cafe lined Markham Street. The only structures still standing now house Mattison’s Muffler Shop and Better Life Ministries. The City of Conway has created Martin Luther King, Jr. Park along Markham and it includes several markers that commemorate the street’s past. Many more improvements are planned.

Ronnie Williams named his book “Markham Street” not to recognize past prosperity but rather to remember a past peace. Markham Street was the last place his older brother Marvin experienced peace on this earth. On May 5, 1960, two white Conway police officers snatched the 20-year-old from a parked car on Markham Street in which he was resting. Hours later the 6-foot-4, married former paratrooper and father of a son with a daughter on the way would be dead.

Here’s the bottom line of the book: Law enforcement officers killed Marvin Williams. When you read and fairly consider the physical evidence, the cir-

Ronnie Williams, bottom, memorializes his brother Marvin in the book, “Markham Street.”

cumstantial evidence and the eyewitness testimony, it is the only logical conclusion. Whether it was Officers Marvin Iberg and Bill Mullenax; Sheriff Joe Castleberry; jailer Joe Martin; Police Chief Rod Hensley; all five or some other combination, officers sworn to protect and serve instead opted to beat and kill.

“In 1960, the police did not have to be good liars to be believed,” Williams writes. “They only had to concoct a story and stick to it.”

Williams sets the stage by recounting the racial oppression that escalated during the 1950s, calling it “a tough decade for Black families in the Deep South.” An example from this era, the 1954 lynching of World War I vet and prosperous landowner Isadore Banks in Crittenden County, resulted in national news coverage, but no arrests. The following year, 14-year-old Emmett Till was murdered in neighboring Mississippi. And of course, 1957 put Arkansas in the national spotlight again with the crisis at Central High School.

“Meanwhile, the relentless oppression, intimidation and degradation that happened every day in a thousand ways never made the news,” Williams noted.

Immediately after Marvin Williams’ death, there were no charges. Officers claimed he was drunk and died from an accidental fall. Autopsy results not shared at the time later disproved both claims.

As time goes by and years turn into decades, cold cases can heat up again. Sometimes it is because of advances in technology and DNA testing, but other times a witness comes forward. And there was a witness to the jail cell attack on Marvin Williams, a witness who watched and listened from the safety of another cell.

He lied the day after Marvin’s death because he said he was threatened by the prosecutor, George Hartjie, Jr. But 24 years later, Charles Hackney was no longer afraid of Hartjie, by this time a judge. He wrote a letter to the parents of Marvin Williams to confirm what they already knew in their hearts. And based on that letter, the investigation into Marvin’s death was reopened, and Officers Iberg and Mullenax were charged.

The 1985 trial was big news; The New York Times covered it, and Geraldo Rivera came to Faulkner County to do a 16-minute story for ABC’s “20/20” news program. Marvin’s father, D.V. Williams, told Rivera, “Whatever is done in the dark will come to light. I knew Marvin wasn’t a drunkard, but I couldn’t prove it. And I lived long enough to find out the truth.”

Rivera also interviewed eyewitness Charles Hackney, who recalled Hartjie telling him in 1960, “You sonofabitch. You didn’t see nothin’, you didn’t hear nothin’, you don’t know nothin.’ And if you want out of my g–damn jail, you’re going to say as you’re told.” So, he lied.

Also interviewed for the broadcast was then-Gov. Bill Clinton, who supported the search for justice.

“You know, part of the lost legacy of the South are the stories of many people who I think suffered injustice; many, many hundreds of stories that never will come to light in all the states of the South and perhaps throughout the country,” Clinton said. “And that’s all changed now.”

Well, not quite. Charges were filed, and there was a 17-day trial during which over three dozen people testified, but no one was found guilty. Hackney claimed his family was threatened, and his testimony proved problematic for the prosecution. At least one other juror, now deceased, told his wife during the trial that he felt unsafe. She said he never explained why and didn’t want to discuss the trial after it ended.

In his book, Williams names the members of the all-white jury: Carla Bentley, Debbie Lou Brantley, Rebecca Jane Cox, Linda Favre, Glenda Jean Hall, Nola Harris, Milton Jackson, Monita Kelley, Robert Gene Kelley Jr, Walter Mayfield, Earl Roland and Kathy Jo Smith. Several are now deceased.

“Given the facts of the case, all the facts that we had submitted, all of the evidence that was there –the forensics, the testimony, all of the experts who testified at the criminal trial – and for them to leave that courthouse offering high-fives, smiles and handshakes to the defense, I felt that their names should be mentioned,” said Williams.

“I felt that when you render a decision like that, the world needed to know who those individuals were.”

Race relations have improved since those troubled days. Williams said he wouldn’t have been able to climb the ladder at the University of Central Arkansas if things weren’t better.

“I would not have accomplished some of the things that I have accomplished if America were not a better place,” he said. “But we have to continue to work at it because it’s fragile.”

Williams also recognizes most law enforcement officers do not abuse their authority.

“We have very good men and women who represent us, who protect us every day in the law enforcement profession,” he said. “However, our family, along with so many other families, are painfully aware that we have individuals who do not have the character, the competence and the compassion to work in law enforcement.”

So what will you learn if you read this book? You’ll learn what other tragedy befell the Williams family the night Marvin was killed. You’ll learn why a young woman is key to understanding the police’s motives for targeted Williams. You’ll learn the words a mother spoke to calm a son desperate and distraught after earthly justice was denied. You’ll learn how Ronnie Williams’ faith sustained him and ultimately freed him. And, you’ll learn which descendant of 1960’s-era law enforcement apologized recently to him.

Finally you’ll learn that, like me, Ronnie Williams sometimes struggles to find ways to wrap up what he writes.

“I was searching for a way to end the book,” he said. “I was 99.9 percent finished with the book when I went to a gathering. President (Houston) Davis, my former supervisor at the University of Central Arkansas, and I attended this event. It was to discuss the aftermath of the George Floyd killing. And a good friend of mine, Laurie Ross, walked up to me and said ‘You know…let me tell you something.’”

That something is a one-page epilogue that ends the compelling “Markham Street.” That something adds a twist that only God could author.

For two decades, Jason Pederson served as KATV-Channel 7’s Seven On Your Side reporter. Now

ning time on the news, he now serves as Deputy Chief of

His perspective-filled and

on the other “side” of his award-win-

Community Engagement for the Arkansas Department of Human Services.

thought-provoking column, “This Side of Seven,” publishes exclusively in AY About You magazine monthly.

JASON PEDERSON

Meticulous notes and painstaking research brought the story back to life.

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MURDER MYSTERY: A Dance on the Razor’s Edge

By Sarah Russell –Part

First on the murder scene was Euna, Billie Jean Phillips’ sister. As a nurse, she knew immediately they were hours too late as Billie Jean’s estimated time of death was later determined to be around midnight. Euna futilely attempted to keep their brother Robert, the next person to arrive, from the scene.

Euna had already seen the murder weapon – the T-ball bat, which belonged to Billie Jean’s son. Broken into two pieces, it now lay on the bedroom floor, while blood splatter stretched upward within feet of the ceiling. It wasn’t evident at the moment that Billie Jean had also been strangled.

The victim’s lover, known here as John Smith, was the third person to arrive, even before the first deputy. Euna and Robert would both later say he looked as if he hadn’t slept and was uncharacteristically disheveled. Smith tried to enter the bedroom, but Euna, quickly realizing he might likely be both prosecutor and suspect, stopped him. The first arriving deputy made all of them vacate the house.

Meanwhile Randy Baker, 40 miles away, had been notified. He, too, grasped the situation immediately, calling the Arkansas State Police criminal investigator at home. The latter, who was also the officer involved in the Sharp death investigation, didn’t quite get what Baker was trying to tell him. The same Billie Jean, Baker emphasized, who was the longtime lover of Smith. How, he wanted to know, do we keep him out of the crime scene?

They didn’t. And even though other officers on the scene pointed out blood on Smith’s shoes, Baker and the state patrol investigator supposedly did not confront him about that. According to Euna and Robert, Smith was in and out of the house for over four hours that day.

The scene played out for the investigators, noting that although Billie Jean’s body was slumped against her dresser, the attack had begun on her bed. A part of her finger and two fingernails ripped from the base gave evidence to that, as it appeared she had been dragged across the floor by her T-shirt, which was still pulled up, exposing her badly bruised stomach. Her body had been left on her back against a far wall with her head leaning against her dresser. Though bloody, her underwear was still in place, suggesting what the autopsy later confirmed, that this had not been a sexual assault. Based on the fact that most of her blows were on her right side, investigators also deduced the killer was left-handed.

2

The crime scene was one of puzzling contradictions. What was the perpetrator’s point of entry? A screen was taken off a window, yet on no part of the windowsill was dust disturbed. A slice had also been cut in the screen outside her French doors, as if an attempt had been made to reach the deadbolts, but they were secure. Had she opened the door to someone she knew? Was the front door unlocked when her son went in?

Trained to be observant, Euna contributed much to the investigation. However messy Billie Jean’s personal life might have been, nothing, Euna told investigators, would be left out at her house. Her tidiness was such that even in her rush back to Billie Jean’s bedroom, items left out on the kitchen counter had momentarily grabbed her eye. Candy wrappers, but not the kind Billie Jean ate, sat out along with a card. Smith, it was later revealed, had given her that birthday card, but it had been quite a while ago.

Billie Jean was dressed for bed, but Euna knew she had to have been awake. All her jewelry was still on her, including the wedding ring once worn by Smith’s grandmother. Her wallet, with several hundred dollars in it, was there, too. And someone who’d come with the intent of taking items would have seen the black case, the corner of which was showing beneath the dresser. Nobody in the family had seen this item before. Was this the briefcase holding the secrets Billie Jean had threatened to expose? It was never given to the family, nor were its contents ever openly revealed.

One thing that was truly baffling, Euna noticed Billie Jean’s vacuum cleaner was left in the middle of the bedroom floor. That alone wasn’t like her sister, but even more odd was its bag was gone, never to be recovered.

Euna was also sure that Billie Jean had had company; the music was on low, where her sister alone would have set it loud. And the one thing that Euna really couldn’t shake was the way Billie Jean’s closet looked. Half of it had been filled with clothes belonging to Smith. Now that side was bare except for a single hanger from which dangled the clothes Billie Jean had last worn.

And so it began, an investigation that would span years. The crime scene had spoken of this event as a crime born of rage, proven by the nature and extent of her injuries. It was, in law enforcement vernacular, overkill, an indication that this was personal.

The use of the T-ball bat as murder weapon was also instructive because it meant someone had not come armed to kill, but mere-

ly grabbed what was available, a weapon of opportunity. And the fighter that Billie Jean was had provided investigators with DNA under her fingernails.

While Smith had the advantage of being the deputy prosecuting attorney, he also had a boss, by the name of Terry Jones of Fayetteville. At what point Jones became aware of Smith’s relationship with Billie Jean is not known, but once the murder occurred, Jones made one thing clear to Smith – there would be no crossing the line on his watch. Smith was to stay out of the investigation.

It took all of a week for Jones to prove he meant it, firing Smith after discovering he’d called the state crime lab for information on the case. Smith, no doubt, was anxious; he was a prime suspect and this had been a long-term affair that was common knowledge in the area.

Meanwhile, Smith’s wife was a suspect as well. Two weeks prior, upon catching her husband with Billie Jean, Jane Smith had, in front of witnesses, resorted to violence, slugging her husband’s lover. Things were exceptionally tense among the three because, it was rumored, Billie Jean was now pressuring Smith to leave his wife to marry her.

There was also another ugly aspect to this whole situation. Officials had confirmed that Billie Jean had at some point had sexual relations with one of the Smith couple’s sons. Was that motive for one or the other parent to confront her, ending in her murder?

Both father and one son passed DNA tests, while neither Jane Smith nor the Smiths’ other son were tested. Jones, however, threatened Jane Smith with perjury charges, based on some of her statements to law enforcement. Her attorney immediately claimed spousal privilege for her as well as invoking her right to not self-incriminate. Ultimately, none of the Smiths were ever charged with the crime.

Not that the list of suspects ended there; there was a line of people, both men and women, who found themselves under suspicion. Billie Jean had left an abundance of motive in her wake, resulting in hundreds of interviews given, polygraphs submitted and DNA taken from both locals and in criminal databases being checked. At times, investigators from different agencies were assigned to the case to give it fresh eyes, all apparently for naught.

Years were passing and the distraught McKnight family hired their own private investigator and offered a $25,000 reward. But the investigation remained a maze. There were lots of directions to go; you just had to find the right one. And it wasn’t happening.

Seven months after her death, Billie Jean was even indirectly involved in a third death. A young Huntsville man told his stepmother he feared for his life because he “knew things” about Billie Jean’s murder. Within a few weeks, he was found dead in his burning truck, the fire so intense it melted the ignition.

The body was found by the man’s close friend, by coincidence a firefighter, whose professional take was the fire had been intentionally set. It was, in a word, murder. But the case faded away with no resolution.

Then, nine years after Billie Jean’s murder, there was another Phillips in the headlines as Clint Phillips, 27, was acquitted of Billie Jean Phillips’ death. Clint, no relation to Billie Jean’s former

husband Chic Phillips, had first been charged on a sexual assault case. When his DNA was put into the system, it matched the DNA found under Billie Jean’s nails. Immediately, he faced charges for Billie Jean’s murder, and with the DNA, many thought his conviction would be a slam dunk.

Well, of course his DNA was under her nails, his attorney said. They had sex that night, and in doing so, Billie Jean scratched his back.

Jones countered to the jury that Clint had killed her in a rage after Billie Jean taunted his performance that night, one Clint admitted was hindered by overdrinking. During Clint’s attack on her, Jones posited, Billie Jean fought back, hence the DNA under her nails.

Not true, said Clint’s attorney, because the two had had sex much earlier in a church parking lot. Not to mention, Clint had an alibi for the time of her death and was never in her home that night. What’s more, the DNA argument was further diluted by the fact that there was no DNA under the two nails broken off.

Undeterred, the prosecution brought to the stand three women, each of whom claimed Clint had gone into rages, assaulting them. One even claimed he had choked her. But, his defense countered, Clint had been on meth when those assaults occurred, while at the time Billie Jean was killed, Clint hadn’t started using the drug.

No, his defense said, the truth was he was being scapegoated to protect the true killer. And while he made a point of saying he wasn’t accusing John Smith, Clint’s lawyer did suggest to the jury that Smith certainly should be considered a viable suspect instead of his client.

The jury rendered a nonguilty verdict, leaving the family and the community with the haunting realization that a killer was still in the community. Since then, no one else has been charged, and the case became cold as winter.

That’s changing. Recently there have been three podcasts about Billie Jean’s murder. As is the case with this article, each podcaster has acknowledged their work is based on the incredibly thorough and detailed work of one man, Arkansas Democrat-Gazette reporter Michael Whitely.

Arkansas native Catherine Townsend, a podcaster and private investigator featured in AY About You’s May 2022 edition, now has two true crime podcasts, “Hell and Gone” and “Blood Money.” On the latter is an episode titled “The Maneater Murder: Billie Jean Phillips.” Whenever she came back home for visits, Townsend said, people would bring up the case to her, as people still want to know who killed Billie Jean. It may very well be time, Townsend suggests, to retest materials using the more advanced forensic technology now available.

It should be noted that a key piece of evidence that could have yielded DNA and/or fingerprints – the T-ball bat – has been destroyed, supposedly by an official order made mistakenly.

It remains to be seen if Billie Jean Phillips will prove to be the fighter in the hereafter that she was in life. Maybe it’s time for the music to stop for the killer who walked out of her bloody bedroom and blended back into the community, another dancer on the razor’s edge.

Kudzu

By Joe David Rice

If the road to hell is paved with good intentions, surely kudzu has taken over the right-of-way by now. My guess is the aggressive vines are most likely creeping onto the shoulders as well.

Believe it or not, respectable and well-intentioned folks deliberately brought kudzu into United States from Asia in 1876 for an exhibit at the World’s Fair in Philadelphia commemorating the country’s centennial. The plant’s fragrant flowers, attractive foliage and relentless vigor –it can grow a foot a day in early summer – made kudzu a crowd favorite. Reporters quickly dubbed it the “miracle plant.”

Kudzu advocates had no idea how successful they’d be. The plant is now said to have overrun 7 million acres in the southeastern states alone. To put that acreage into perspective, consider that it’s roughly equivalent to:

• 5 Delawares; or

• 8,300 Central Parks; or

• 5.3 million football fields

Some readers might be appalled – but not necessarily surprised – to learn that our federal government contributed to this incredible infestation. For nearly two decades, beginning in the mid-1930s, the U.S. Department of Agriculture promoted the use of kudzu, paying farmers in the South up to $8 an acre to plant its stock of 85 million seedlings. Not only that, the government even supplied manpower via the Civilian Conservation Corps to get the job done. In addition to protecting the country’s precious topsoil, kudzu could be used as food for livestock. That was the theory at least.

Kudzu clubs cropped up across the South, and many communities sponsored kudzu festivals, often crowning local kudzu kings and queens. In 1943, promoters established the Kudzu Club of America, which soon claimed about 20,000 members.

Farmers eventually discovered that kudzu’s potential as forage had been seriously overstated. And they also confirmed its propensity to quickly spread – very quickly indeed. Not only could it outgrow anything they’d ever seen, it was drought-tolerant and had few natural enemies. The verdant vines enveloped trees with thick mats of foliage, killing entire groves. Kudzu crept up telephone poles, covered fences and overwhelmed abandoned cars, barns and houses.

Despite a long list of experimental efforts conducted over many years, eradication of this pesky plant has proven nearly impossible. What’s required is killing the extensive root system, which may extend a

dozen feet into the soil. The massive tap roots alone may weigh up to 400 pounds. If physically removing all vestiges of the plant is not an option, there’s been limited success using selected herbicides – although experts say the chemicals may have to be applied for up to 10 years.

Adding insult to injury is the sudden and unexpected infestation of kudzu bugs. Somewhat similar in appearance to ticks and varying in color from green to a very dark brown, these invasive insects were first noticed in Georgia in 2009, apparently arriving via Asian cargo unloaded at Atlanta’s Hartsfield International Airport. Since that time, they’ve quickly widened their range to include most of the other Southern states, with Arkansas’s first spotting in 2014. Although preferring to dine on kudzu, the bugs have found soybeans to be a delectable substitute, much to the chagrin of the country’s agricultural community. They can reduce a farmer’s yield (up to 75 percent in some instances) by piercing the stems of plants and sucking away water and nutrients. And city dwellers might be surprised to learn that these pesky creatures have been known to overwinter on suburban homes, frequently congregating on window screens, gutters, soffits and trim around doors and windows. They seem to prefer bright colors.

But don’t attempt to smash the bugs. Not only do their foul-smelling body fluids often irritate human skin, causing welts and inflammation, their excretions can stain fabrics, furniture and wall coverings.

The good news, if there is any, is that kudzu enthusiasts can point to several positive aspects of the plant. There’s growing discussion about its potential as a source of ethanol. For years, kudzu has been used as a homeopathic remedy, allegedly effective for a wide variety of ailments: heart conditions, high blood pressure, headaches, allergies and diarrhea. Harvard University is conducting research on kudzu as a treatment for alcoholism. And several cultures firmly insist kudzu is an amazing aphrodisiac.

Arkansas has not escaped this ever-expanding plague. Kudzu can be found throughout the state, and not just in the eastern lowlands. In the Ozarks, it’s taken root beside U.S. 71 in the Boston Mountains and along U.S. 65 at Leslie. But the largest concentrations are up and down Crowley’s Ridge, where it was planted years ago to combat erosion. For a firsthand view of this pernicious pest, check out Route 49B as it winds into downtown Helena. Should you decide to wade into a patch of kudzu vines, remember this: Always keep moving!

Joe David Rice, former tourism director of Arkansas Parks and Tourism, has written Arkansas Backstories, a delightful book of short stories from A through Z that introduces readers to the state's lesser-known aspects. Rice's goal is to help readers acknowledge that Arkansas is a unique and fascinating combination of land and people – one to be proud of and one certainly worth sharing.

Each month, AY will share one of the 165 distinctive essays. We hope these stories will give you a new appreciation for this geographically compact but delightfully complex place we call home. These Arkansas Backstories columns appear courtesy of the Butler Center for Arkansas Studies at the Central Arkansas Library System. The essays have been collected and published by Butler Center Books in a two-volume set, both of which are now available to purchase at Amazon and the University of Arkansas Press.

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