RVL Magazine
Summer ISSUE JUNE 2017
Local Summer Style Guide -what to buy, wear, see and do
Also: • Top summer items | pg. 15 • Sasha Bowles | pg. 18 • Delicious recipes | pg. 24
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RVL Magazine
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RVL Magazine
what’s inside
Magazine
Publisher David Meadows Editorial Director Joshua Mashon Advertising Director Michelle Harris
Account Executives Jim Kelley Ashlee Ennis Judy Manning Meagan Wilson Photography Joshua Mashon
Design & Layout Marissa Ferreira Contributors Sean Ingram Travis Simpson Patricia Spears Emily Srader
Production David Weaver Published quarterly by The Courier, Russellville, Ark. June 25, 2017
On the cover: Pictured are Shanae Stout, Jasmine Redman, Hannah Spandle and Jamie Terrell. Photo by Lance Shingleur.
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The Russellville Depot A look through the Depot’s past century of history
Summer Fashion Stay flawless this summer with fashion advice from HipSway
Top summer items Local businesses share some hot summer items
Sasha Bowles Why she chose her major that led her to Lake Dardanelle State Park
Jennifer and David Eslick A pair of familiar faces bring the Pasta Grill concept to Russellville
Recipes ATU chef Jennifer Watson shares some recipes perfect for the summertime
Seeing eye to eye Daiber and Canfield work to meet Russellville’s eyecare needs
DIY
10 15 18 23 24 30 34
Learn how to decorate everyday items with a marbling technique and how to make the perfect picnic basket for those summer trips to the park
Photo finish •100th anniversary celebration for Russellville’s Train Depot • Annual Russellville Symphony Guild membership brunch
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“YOUR Ring” Say “Yes” “YOUR Life” Say “Yes” “YOUR Say “Yes”Style” to To Custom m Designs
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Get on Board CELEBRATING A CENTURY OF HISTORY
Story by Patricia Spears | Photos by Steve Newby and Joshua Mashon
T
he history of the railroad that runs through Russellville goes back as far as 1873, but the special building, also a historic landmark, that sits next to it, celebrated its 100th birthday with Reunion ’Round the Rails on May 27. The railway in Russellville that runs from Little Rock to Fort Smith was first laid in 1873 by the Memphis and Little Rock line. By 1887 the growth of Russellville had grown so large as a result of the railroad, the Pope County seat, though petitioned, was moved from Dover to Russellville. In 1906, the railroad through Russellville was taken over by the St. Louis, Iron Mountain and Southern Railroad. Four years later, the original structure built in 1880 needed attention and to be replaced because of an increase in traffic on the railroad. The design of the new depot was opposed by residents for several reasons — the closure of River Street, the size and where the white waiting room was planned to be. Work on the depot was halted from the concerns of the residents until an agreement was made between them and the railroad officials. Work resumed on July 27, 1916, with completion in 1917.
In the same year the depot’s revamp was completed, the railroad was bought by the Missouri Pacific Railroad. In 1957, passenger service was discontinued and the depot was utilized as a multipurpose building which included an office, freight depot and to house equipment. Within the following decade, further changes took place such as the demolition of a nearby freight building and the removal of a brick platform. Even more changes took place in 1982 when the Missouri Pacific Railroad merged with the Union Pacific Railroad. As an effort to revive the depot, in 1996, Friends of the Depot formed and continue to this day to preserve the history. Near the turn of the century an agreement was made between the railroad and the city of Russellville regarding the fate of the depot. The city took ownership of the depot and in return paid $40,000 for a new depot facility on Jonesboro Avenue. In 2000, Russellville was awarded a matching grant from the Arkansas Highway Transportation Department worth $235,000 with a match of
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$47,000 from the city. The grant came as funds to renovate the depot into a community center and included revamping the interior to showcase the character of the building, restoring the roof with a clay tile roof (representative of the era), repairing windows, installing a fence for, resetting brick pavers and installing engraved brick pavers. By 2004, the rehab project on the depot was completed. A celebration of completion, Reunion ’Round the Rails, was conducted May 29, 2004. In honor and celebration of the Russellville Depot’s 100th birthday, another Reunion ’Round the Rails event took place May 27, 2017. “At one point we had a town square that was alive,” Betsy McGuire, Main Street Russellville executive director, said. “People came here to send soldiers off to war, to see friends and family. Business people traveled for work. People would just come down here to watch who came in. The vision of the Depot was to provide the community with a town square like we use to have. “To see how it [downtown and the Depot] are coming back to life has been very rewarding and fulfilling.” McGuire explained one thing she has learned
in community development is there is never that one thing that makes everything “good, there’s never that one silver bullet.” Though throughout time, multiple events in the downtown area — the vote to keep the courthouse where it is downtown, the rehab on the Shinn building, the decision not to tear down the building the Housing Authority currently is in and addition of restaurants and businesses — have brought downtown back to life. “The rehab of the Depot District really has been one large milestone accomplishment within the downtown revitalization project,” McGuire said. “We just have to keep that momentum going. “It has just been amazing.” During the 100th birthday celebration, Russellville, was awarded an honor — membership in the Union Pacific’s Train Town USA Registry. Russellville is only one of three communities in the state to receive this designation. The Train Town USA Registry was part of the railroad’s 150th anniversary celebration in 2012 and is part of Union Pacific’s efforts to recognize cities with a historical connection to the railroad. •
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facebook.com/joshuasfinejewelry www.joshuasfinejewelry.com 310 West Main Russellville 479-968-3117
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summer fashion from HipSway
Shanae Stout models pom-pom tassel earrings and cut out T-shirt.
By Emily Srader | Photos by Lance Shingleur
T
his summer, locals can expect to see feminine colors and floral patterns according to Jamie Terrell, manager of HipSway in Downtown Russellville. Pale blush, mauve and lavendercolored items can be paired with a flowy blouse, kimono, bodysuit or a dress and a pair of heels or sandals to create a feminine silhouette.
For an urban look, distressed denim shorts and denim jeans can be paired with graphic baseball tees, T-shirts or tank tops and a pair of slip-ons, wedges or platforms. Off-the-shoulder tops, lace bralettes, strappy bralettes and basics with cutouts are also popular items. Floral print will appear on tops, embroidered shorts, kimonos,
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Your Hometown Pharmacy Since 1970
• Drive Thru Window • Front Door Parking • Free Delivery • Old Time Soda Fountain • 5 Friendly Pharmacists to Serve You
NEWTON’S PHARMACY I 715 West Main Russellville 479-968-1157
GAME ON! You name it, it’s on one of our 77 TVs or 200” Projection!
Shanae Stout models distressed jeans and graphic T-shirt with slipons. Left: Shanae Stout models an off the shoulder flowy blouse and distressed shorts.
220 W. Main Russellville 219-5181
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THIS PAGE Shanae Stout models sneakers, distressed shorts and t-shirt, far right. Hannah Spandle models flowy summer skirt paired with a strappy tank and sandals, right.
rompers and shoes. “Beach boho is very popular right now — fun, flirty, flowy and tons of accessories.” said Terrell. Chunky, colorful, tassel and pom pom earrings are this season’s biggest acces-
sories. “Chokers and layer necklaces are also very popular right now,” Terrell said. Some of HipSway’s popular brands include Sadie & Sage, BB Dakota, Amuse Society, Sage The Label and
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Jasmine Redman models cuffed distressed jeans with graphic baseball t-shirt and wedges.
THIS PAGE Hannah Spandle models flowy bodysuit and distressed shorts with strappy sandals. Far right: Jasmine Redman models cuffed distressed jeans with graphic baseball t-shirt and wedges.
Lush. HipSway carries a variety of brands and styles, in an effort to cover a wide-range customer base. HipSway’s Russellville loca-
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tion opened its doors on Nov. 18, 2016, at 103 N. Commerce Ave. “We have been so blessed and are thankful for the support we receive from the local community,” Terrell said. •
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HELLO
S U MM E R New Sports Bras from Brooks These bras were formerly made by Moving Comfort. Come check these out for award winning comfort and support
Feltner’s Athlete’s Corner 2320 W. Main St. Russellville • 479-968-6464
Traditional Acoustic Pianos to Modern Digital Pianos Valley Piano Co. 813 E. Main • Russellville, AR 72801 479-968-5200 www.valleypiano.com
Be summer ready with ! New Colors & A New Magnetic Lid!
Feltner’s Athlete’s Corner 2320 W. Main St. Russellville • 479-968-6464
New Asics Gel Nimbus For Men & Women
Feltner’s Athlete’s Corner 2320 W. Main St. Russellville • 479-968-6464
This all-in-one hammock/bug net combo immersed you in complete insect defense without sacrificing suspended comfort. Feltner’s Athlete’s Corner 2320 W. Main St. Russellville • 479-968-6464
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Hot Summer Items By Emily Srader | Photos by Joshua Mashon
SUMMER SHADES Scott Eye Clinic offers an array of sunglasses to keep your eyes protected from the summer sun.
SUMMERTIME SAFETY AND COMFORT Enjoy an active summer lifestyle with a wide variety of Qalo wedding rings available at Joshua’sFine Jewelry. MIX AND MATCH BRACELETS Mix and match the Blue Hoot’s Erimish stackable bracelets to create your personal summer style.
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SUMMER SHIRTS Newton’s Pharmacy offers Jane Marie shirts in sizes small through 2X.
SUMMER STROLLS Keep your feet comfortable and stylish this summer with a variety of choices from the Olukai at Feltner’s Athlete’s Corner.
WET HAIR, DON’T CARE Tangles Salon in the City Mall offers Wet brush-pro detanglers which are designed for use on wet hair and work with all hair types.
SUMMER HAIR STYLES Beauty Zone offer wigs to those who need or want to change their look this summer for vacation, beauty or medical reasons. Beauty Zone also offers wigcare products.
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BARBECUE GRILL Leonard’s Hardware offers Weber grills to barbecue your favorite summertime foods.
BARBECUE RUB Prepare for your next summer barbecue with John Henry’s East Texas seasonings from Kitchen Essentials.
SUMMER COLORS Taylor’s Nursery offers a variety of annuals and shrubs and much more to color up around the house and yard this summer.
SUMMER DÉCOR Indoor and outdoor art pillows such as these from Magnolia Casual will help you prepare for summer parties. Rose Drug offers other accessories like these to compliment all your decorative needs.
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ALWAYS IN YOUR CORNER
Cars RVs Trucks Motorcycles
Racheal Rackley 479-967-2727
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Dwane Ahrens, Manager 479-968-9732 479-968-0821 FAX Dwane.ahrens@gmail.com
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nd ‘em e B
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2731 S. Arkansas Ave., Russellville, AR 72802
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A natural fit in nature Story by Patricia Spears Photos by Joshua Mashon
S
asha Bowles, a 13-year park interpreter at Lake Dardanelle State Park, said she always knew growing up she wanted to do something outside as an occupation. Bowles, wife of Jim Bowles, grew up in Knoxville, attended the Lamar School District and camped on a regular basis with family at state parks. “I liked being anywhere I could be outside,� Bowles said. “If water was close by [when camping], it was a plus. I always had a good time with family, plus our friends went sometimes too. Good times and good memories. [Parks are] great places to make memories.� A self described tomboy at a young age, Bowles said she played outside often. “I played in the dirt, caught bugs and played with lizards,� Bowles said. “I was always a tomboy growing up.� After high school Bowles attended Arkansas Tech University where she obtained a bachelor’s degree in Fisheries and Wildlife Biology. “At first I was just straight biology, but later switched [my major],� she explained. “I was still unsure of what I wanted to do.� After she worked for two summers as a field hand on the river working with least tern nesting birds on the sandbars, she knew she what she wanted to change her major to.
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“After working on the river, I was like ‘yes, this I can do all the time’,” she said. “I learned about animals and got to be in the woods. It seemed like a natural fit.” Bowles’ first job was at Newton’s Pharmacy in Russellville. Then she began working at the Lake Dardanelle State Park visitors center caring for the fish, bees and snakes, which she did for three years before being promoted to park interpreter. As a park interpreter, Bowles educates visitors on topics such as what state parks are, why they are there and the importance of protecting them. She also teaches about the history of the park and instills appreciation for parks in guests. “Our state parks are here to provide somewhere to go and provide a natural resource,” she said. “I encourage everyone to take advantage of all that state parks have to offer. Most of the programming is free.” Bowles said her favorite thing about her job is it’s never routine. “I love to interact with people and show them something new,” she said. “I enjoy when I see that ‘aha’ spark when they get it. I like being able to light that spark. “When I was growing up I went to the park programs and someone took their time to nurture and light that spark in me. Now, it’s my turn to do the same.” The hardest part of the job for Bowles is the paperwork and computer time spent indoors. “All jobs have their perks and downfalls,” Bowles said. “It’s a very rewarding job, but the hardest part for me is the paperwork and reports. It’s hard for me to sit inside at a computer. I love what I do though, otherwise I wouldn’t have done it for 13 years [and counting]. “A ton of people dedicate their lives to teaching within four walls and I applaud them. I couldn’t do that. I’m fortunate to live and teach in a beautiful place.” •
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City Mall 22
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Pasta Grill A SPECIAL PLACE TO OWNERS, STAFF, CUSTOMERS
Story
T
by
Sean Ingram | Photos
by
Joshua Mashon
his is a story about an empty nest project, kind of. Jennifer and David Eslick had plans to make their life simple after they raised four kids. He had worked for years in church ministry, and she was a teacher. “That was the real revelation, you know. When your kids are grown, you just go, do whatever you want,” David said, adding they thought that they would buy an acre of land and build a cabin and raise chickens. But it didn’t turn out that way. “We bought a restaurant,” Jennifer said. This empty nest project turned into bringing back one of Russellville’s most popular restaurants with a new name, a new look and new attitude. It all started when Spence Roberts, the former owner for 15 years who bought Italian Gardens from Suzanne and Wes Hall in 2000, moved with his family to Arizona in 2015. The Halls originally opened Italian
Gardens in 1994. Suzanne said she was asked if she and Wes wanted to bring the Pasta Grill concept to Russellville. They have owned and operated Pasta Grill in Conway for four and a half years. Suzanne explained from Hot Springs that they weren’t going to just partner with anybody. “We’ve known David and Jennifer for 12 years,” she said. “They are like family to us. They have extremely high integrity. They watched us open several restaurants in the last 12 years. They kind of know what’s involved in it. “They worked at their jobs 20-plus years. We know their work ethic. They were pretty much the only people we considered doing business with at the time.” David and Jennifer said they were right for the transition — something different. “In the midst of us looking around and trying to figure CONTINUED ON PAGE 32
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rom grill lines and fresh vegetables to the frozen sweetness of homemade ice cream - all of the flavors of summer come together as catering cook, Jennifer Watson, shares her favorite recipes to beat the heat. The recipes offer new twists on classic favorites such as her spicy chipotle burgers, and she includes some budget friendly recipes like her colorful veggie salad. “They are recipes that my family enjoys,” Watson said. “They are fairly easy to follow and they don’t break the bank to make them.” Watson, originally from Paris, Arkansas, found her passion for cooking after she began working for Chartwells, a food service company, at Arkansas Tech in 2015 where she quickly worked her way up. “I was actually buffing floors,” Watson said. “That’s how I got in was buffing floors. Third shift all by myself, cleaning the place up after everyone else had gone home.” Soon after starting, Watson moved to the dish room, to the front line, and then to the bakery. After she began baking Watson decided to enroll in the Rouxbe Cooking School, an online culinary school, to further her knowledge about cooking. “I just want to learn it all,” Watson said. “I like learning all the new cooking techniques. Our very own Executive Chef, Sean Applewhite, has always had my back by showing me all kinds of new things, helping me with things I struggle with, and helping me find my confidence in the kitchen.” After completing the online culinary school in late 2016, Watson became the official catering cook for Chartwells, but she doesn’t plan on not stopping there. “I want to be the catering chef, I don’t want to be the catering cook,” Watson said. “Which there’s nothing wrong with that, but I want that title. I feel like I’ve
accomplished something. I’ve gone from the baker to the cook and I have accomplished that. That was my goal last summer.” Watson’s driven personality at work often follows her home where her creativity thrives from experimenting in her own kitchen. “I’m adventuress in the kitchen,” Watson said. “I love the ability to express myself either by letting the food speak for itself or through plating. Sunday nights I make something that I’ve never made before. That’s where the chipotle burgers came in, and the cilantro lime salmon.” Watson doesn’t let the fear of trying something new stand in her way and aims to encourage families to explore the culinary arts as well. “Be creative. There’s no limit,” Watson said. “Don’t be afraid to try something. We have all of this technology that can teach you and show you how to make something, how to do it, or even substitute something that you can’t find.” Watson plans to continue working with Chartwells and learning everything she can about all of the aspects catering and cooking. “I’m happiest when I’m cooking and baking,” Watson said. “I love to give food to other people and see the smile on their face and their reaction. That’s my way of spreading love.” More information about Chartwells’ catering services at Arkansas Tech can be found online at www. dineoncampus.com/arkansastech •
Greek Pasta Salad Time: 10-15 minutes Servings: 4-6
1 cup Penne noodles or any veggie noodle you like 1 handful Black olives, sliced 1 handful Spinach, chopped 1/2 Cucumber, diced 1/3 Red onion, diced 1 tsp. Olive oil 1 tsp. Lemon juice 1 1/2 tsp. Honey 1 tbsp. Apple cider vinegar Dried oregano, to taste Feta cheese, to taste Salt and fresh ground pepper, to taste Directions Prepare pasta according to package directions. Drain and run under cold water to cool. Make the dressing using olive oil, lemon juice, honey, apple cider vinegar and fresh ground pepper and oregano to taste. Toss pasta with spinach tomatoes, cucumber, onion, olives, crumbled feta and dressing. Extra veggies can also be added to make a more hearty pasta salad.
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Loaded Veggie Salad Hawaiian Chicken Kebabs Cook Time: 5 – 10 minutes or until chicken reaches 165 degrees Fahrenheit Servings: About 9-10 Kebabs 1/3 cup ketchup 1/3 cup packed dark brown sugar 1/3 cup low-sodium soy sauce 1/4 cup canned pineapple juice 4 Tbsp olive oil, divided, plus more for brushing grill 1 1/2 Tbsp rice vinegar 4 garlic cloves, minced (4 tsp) 1 Tbsp minced ginger 1/2 tsp sesame oil Salt and freshly ground black pepper 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3-pound pineapple) 1 1/2 large green peppers, diced into 1 1/4-inch pieces 1 large red onion, diced into 1 1/4-inch pieces Directions 1. In a mixwing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. 2. Place chicken in a gallon size re-
sealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 - 2 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour). 3. Preheat a grill over medium heat to 400 degrees Fahrenheit. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. 4. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. 5. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees Fahrenheit in center on an instant read thermometer. Serve warm.
Time: 20 minutes, Servings: 10 15 oz. can black beans, rinsed and drained 15 oz. can chickpeas (garbanzo beans), drained 15 oz. can diced tomatoes 15 oz. can corn, drained 4 oz. can diced green chiles 1 red onion, chopped 1 green bell pepper, seeded and chopped 1 jalapeĂąo pepper, diced (optional) 1/4 cup chopped fresh cilantro Juice from 2 limes 1/4 cup olive oil Salt and pepper, to taste Avocado slices, for topping Directions Combine all ingredients (minus avocado) in a large bowl. Mix well. Cover and refrigerate until ready to serve. Top with avocado slices just before serving.
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Cilantro Lime Salmon Time: 15 minutes, Servings: 6 2 tablespoons oil 1 lime, juice and zest 2 tablespoons cilantro, coarsely chopped 1/2 jalapeno, coarsely chopped (optional) 1 clove garlic, coarsely chopped salt and pepper to taste 2 pound salmon fillet
Garlic Parmesan Broccoli and Potatoes Foil Pack
Directions 1. Puree the oil, lime, juice and zest, cilantro, jalapeno and garlic in a food processor until smooth. 2. Place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, spread on the cilantro and lime mixture and bake in a preheated 400 degrees Fahrenheit /200 degrees Celsius oven (or barbecue) until just cooked, about 10-15 minutes.
Time: 25 minutes, Servings: 4 3 tablespoons olive oil 3 cloves garlic, minced 1 tablespoon Italian seasoning 1/4 teaspoon onion powder, Kosher salt and freshly ground black pepper, to taste 24 ounces broccoli florets 16 ounces baby potatoes, halved 1/4 cup freshly grated Parmesan 2 tablespoons chopped fresh parsley leaves Directions 1. Preheat oven to 400 degrees Fahrenheit. 2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste. 3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer. 4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes. 5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed. 6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, or grill for about 12-14 minutes. 7. Serve immediately, sprinkled with Parmesan and parsley, if desired.
Avocado Mango Salsa
Time: 15-20 minutes (add extra time for flavors to marry), Servings: 4 1 large mango, peeled and diced 3/4 cup chopped red bell pepper (1/2 large) 1/4 cup chopped fresh cilantro 1/3 cup chopped red onion, rinsed under water and drained 1 large avocado, peeled and diced 1 Tbsp fresh lime juice 1 Tbsp olive oil 1 Tbsp Zico Coconut Water Salt and pepper, to taste Directions In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
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Chipotle Burgers with Avocado Sauce Time: 25 minutes, Serving: 4 Burgers 1 lb. ground beef 2 chipotles in adobo 1 Tablespoon adobo sauce 2-3 Tablespoons finely chopped onion 1 garlic clove 1 teaspoon salt freshly cracked black pepper 4-6 cheese slices 4-6 hamburger buns 1 tomato Lettuce Avocado Sauce 1 avocado 1/4 cup plain Greek yogurt 1/4 jalapeno 2 garlic cloves 15-20 sprigs cilantro 1 lime 2 Tablespoons olive oil 1/4 teaspoon salt freshly cracked black pepper splash of water 1 Tablespoon mayonnaise or cream (optional) Directions 1. In a mixing bowl combine 1 lb. ground beef, two minced chipotles in adobo (with stems and seeds removed), 2-3 Tablespoons of finely chopped onion, 1 minced garlic clove,
BLT Wedge Salad with Chipotle Ranch Dressing Time: 20-30 minutes, Serving: 4 For the Dressing 1 cup mayonnaise 1/2 cup sour cream 2 tbsp. flat leaf parsley, finely chopped 2 tbsp. chives, finely chopped 1 clove garlic 2-4 chipotle chilies About 1 tsp. of adobo sauce 1/3 cup buttermilk Salt, to taste 1-2 tbsp. lime juice For the Salad 1 large head iceberg lettuce, cored 1-2 cups bacon, cooked and chopped
1 Tablespoon adobo sauce, 1 teaspoon salt, and some freshly cracked pepper. 2. Combine well and form into 4 patties each 1/4 lb. in size, or 6 smaller burgers. 3. The burgers can be cooked as you see fit. You can put them in a skillet over medium heat for 2-3 minutes on each side and then finish them off in a 425 degrees Fahrenheit oven for 4-6 minutes, adding the cheese slices to the burgers for the last couple minutes or grill them. 4. For the Creamy Avocado Sauce, 2 cups cherry tomatoes, halved Directions: Dressing 1. Put the mayonnaise, sour cream, parsley and chives in a large mixing bowl and whisk until combined. 2. Put the garlic, chipotles, adobo and buttermilk in a food processor and
add the following ingredients to a blender or food processor: 1 avocado, 1/4 cup plain Greek yogurt, 1/4 jalapeno, 2 garlic cloves, 15 to 20 sprigs cilantro, juice of 1 lime, 2 Tablespoons olive oil, 1/4 teaspoon salt, freshly ground pepper, and a splash of water. Combine well. You can also add a drizzle of cream or 1 Tablespoon mayonnaise. 5. Coat each hamburger bun with the creamy avocado sauce and serve with your choice of lettuce, tomato and other fixings. pulse until completely blended. Add this to the mayonnaise mixture with the salt and lime juice (start with 1 tbsp., then use the remaining to thin the dressing out if it’s too thick) and whisk again until incorporated. Set aside. Directions: Salad 1. Cut the cored iceberg lettuce into 4 quarters and put each quarter point up on a salad plate. (To core the iceberg, just hold the lettuce with the core on the bottom, then hit it hard on the counter, the core should pull out easily.) 2. Pour a generous amount of dressing down the middle of each wedge, then top liberally with crumbled bacon and cherry tomatoes. (The bacon is best warm)
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Homemade Vanilla Ice Cream Time: 30 minutes (8 hours to chill) Servings: 16 2 ½ cups of half and half 8 egg yolks 1 cup of sugar 2 ½ cups whipping cream 4 teaspoons vanilla 1/8 teaspoon salt Directions 1. In a medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside. 2. Place egg yolks and sugar in a mixing bowl. 3. Attach bowl and wire whip to mixer and mix about 30 seconds on medium speed, or until well blended and slightly thickened. 4. While continuing to mix, gradually add half and half; mix until blended. Return half and half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. 5. Transfer half and half mixture into a large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours. 6. Pour into an ice cream maker and process according to the manufacturer’s directions. Usually 20-30 minutes. Serve immediately for soft serve or freeze for 3 – 4 hours to harden.
Grilled Peaches with Vanilla Ice Cream Time: 5 minutes, Servings: 8 2 ripe peaches 2 ripe nectarines Canola oil 8 large scoops of vanilla ice cream Honey and sea salt for finishing Directions 1. Heat grill to medium high heat. 2. Brush the peach and nectarine halves with a touch of canola oil. Place on the grill for a few minutes and then rotate 90 degrees and continue to cook for about 3-4 minutes or until grill marks appear and the fruit starts to caramelize. 3. Remove from the grill with a pair of tongs and serve with a scoop of ice cream in the center of the fruit. Drizzle with honey and sprinkle sea salt.
Honey Butter Grilled Corn Time: 30 – 35 minutes, Servings: 4 4 ears of corn, shucked 1/2 cup (1 stick) butter, softened 2 tbsp. honey Salt and pepper, to taste Directions 1. Shuck the corn and cut off ends. 2. Mix together softened butter and honey in a small bowl. 3. Spread onto all sides of the corn.
4. Season with salt and pepper. 5. Wrap securely in aluminum foil, twisting the ends. 6. Grill wrapped corn for about 20 minutes or until tender on a covered hot grill. 7. Unwrap corn, discard foil and grill on the grates for a couple of minutes to char the corn slightly and add the grilled flavor. 8. Brush with additional honey butter and serve hot.
RVL Magazine 29
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Daiber and Canfield
Seeing eye to eye
D
Story
by
Travis Simpson
r. Amy Daiber of Daiber’s Vision Care in Russellville and Dardanelle believes keeping a healthy working relationship with partner Dr. Lori Canfield is a little like nurturing a marriage — but that can be tricky when the work itself, spread between two clinics, can keep face-toface communication to a minimum. Daiber laughed when she compared it to a marriage. “Sometime I’ll pop in on my day off just to talk,” she said. “Or we’ll schedule a lunch together just to catch up. It helps the marriage. Just like a marriage it works off ideals, respect and commitment.” In reality, Daiber and Canfield have had a working relationship for around a decade. Canfield sought out Daiber while attending Arkansas Tech University because she believed she could learn a lot from her. For Daiber, it was just another Tech student who would graduate and be gone eventually — but that’s not what happened. Daiber began considering adding another optometrist to her practice, and it quickly became apparent Canfield was the perfect fit. “I was hesitant to add someone,” Daiber said. “But Lori
and I have the same ethics. I don’t think I could work with anyone else. She’s amazing.” What are those ethics? Patients above all else, both said emphatically. “Unfortunately, that includes your family sometimes,” Daiber added.
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Canfield, who is from Dover, said she was discouraged from pursuing optometry early in her schooling because “it wasn’t good for women.” Canfield wouldn’t name who gave her that advice and couldn’t speculate what he meant by it. “When I was in school it was like 50 percent women,” Canfield said. According to the American Optometric Association (AOA), women make up 39 percent of optometrists, and 65 to 75 percent of optometry students are currently women. In 1976, women made up less than 2 percent of the profession. “When I was in school it was 50-50,” Daiber said. Daiber launched her clinic in Dardanelle in 1990 after moving to Russell-
ville for her husband’s work with ANO. Her brother, who is also an optometrist, advised her to begin in Dardanelle before moving to Russellville. Daiber said starting a clinic comes with all the stresses of a medical facility alongside the stresses of running a small business. “It was a big challenge managing all those business aspects,” she said. “Tax forms. Payroll. All that stuff. You have to do a lot of the work for yourself. My husband helped a lot.” Both doctors have each been married for 20 years and each has children. Canfield has two boys, age 11 and 15. Daiber has three boys and a girl. “Adult children,” Daiber said, “with one who attends RHS and another in the third grade at St. Johns.” One of the adult children, Trent Daiber, is following in his mother’s footsteps and pursuing a career in optometry. “He’s talking about fellowships and internships and all this, and I’m like, you have to get out and start making
money,” Daiber laughed. Daiber and Canfield have opposite but complementary personalities in the office, the pair said. They struggled to put it in words. “It stresses me out to be behind, so I’m very organized,” Canfield said. “I have a crazier energy,” Daiber said. “I like to do the technical stuff, and she does the business stuff,” Canfield concluded. “It’s about balance.” Daiber said she loved that about their working relationship. The pair said they have a “shout it from the rooftops” message about eye care, and it isn’t exactly what people expect. “Really try to maintain a healthy lifestyle,” Daiber said. “It’s about nutrition and whole body health. Walk, move and watch what you eat, and it helps your eyes.” Both said people often wait until there is a problem before visiting a doctor, and by then it is often too late. There is more that can go wrong in the eyes than just needing glasses. •
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CONTINUED FROM PAGE 23
what our next steps were going to be, our friends had the opportunity to buy Italian Gardens and come back with Pasta Grill,” David explained. “Their approach to us was, they really wanted to do it, but they wouldn’t do it if they couldn’t find the right people to partner with. They approached us to be partners, and we were sort of ripe for suggestions. Sometimes I like to [jokingly] say they caught us at a weak moment. So here we are.” So Italian Gardens closed in the summer of 2015, and four and a half months of renovations and training began. “We spent the summer building these booths in our garage. That’s what we did the first two months,” Jennifer recalled. “I think we learned more about furniture than we did the restaurant business,” David said. “We would go to the Pasta Grill in Conway and train, and we were hiring to get the right people in the fall. We would carpool down to Conway and train different people at different times of the week. “Both of us have a background of working with people. That part was easy. What was hard for us was just learning about the food and particularly the restaurant business is a little more fast-paced than ministry or teaching.” One thing Suzanne told the Eslicks before they became partners in July was
that they would make Pasta Grill more than a place to eat dinner. Pasta Grill opened on Dec. 11, 2015. One thing that David said surprised him was the enthusiasm for the grand opening the previous four and a half months. “I was surprised how enthusiastic people were about a new, nice restaurant coming to town,” he said. “That was kind overwhelming. We had our Pasta Grill shirts on and we would get something during the renovation, and people would stop me and tell me how excited they were that we were coming. I spent a long time in restaurants in church ministry, so I do appreciate what a restaurant does. But the
sheer enthusiasm kind of took me off guard, actually.” Jennifer explained that she has enjoyed working with the young people, high school or college students who are part of 40 people who work at Pasta Grill. That group also includes a few “parental forces” who are the chefs, Michelle and John, and Terry, who does most of the prep work. It was important to David that he and everyone worked in a happy place. “I wanted to work in a place that was pleasant to work in,” he said. “We are going to work hard and do our best. We have a great restaurant building here, great food. We just need to do our very best and be excellent at everything we do. “Throughout our staff, we want to be consistent in the way we would like to treat our customers. It makes it easier when you have a pleasant place to work. Everybody is for each other and kind. Kindness sort of drives the ship. It makes a big difference.” That kindness has also resulted in people who come to Pasta Grill on a regular basis and people who want to have their special moments at the restaurant. “It really struck me how often people want to come and be with us for their special occasions,” David said. “We have a little wedding proposal table back there in the corner. We host wedding proposals, birthdays, anniversaries, celebrations, wedding rehearsal dinners, wedding receptions, reunions. “We find ourselves surrounded by these life events that we are getting to share with folks. It’s pretty profound — overwhelming. We’re not just serving a good meal in a nice place.” Jennifer mentioned that she enjoys
RVL Magazine 33
some of the regulars who come in and they get to know on a real personal level. “They come here a lot and share a little bit of their lives with us, catch us up on things going on with them,” she said. “They want to come here and talk to the servers and the people because they become familiar with them. One really significant time, we had a lady come in and I asked her how she was doing, and she said she had a bad day, but she knew if she came here, everybody would be nice to her. “That was really special for me. I like to make people feel really comfortable. Even if they are alone, they feel like they can come and eat here because they can visit and be taken care of.” As far as the food goes, everything is made in house and made fresh on a daily basis. All of the main ingredients are made fresh every morning, Jennifer pointed out. “Our lasagnas, our manicottis, our alfredo sauce, chicken. Everything starts fresh,” David said. “We do a lot of prep work. That’s probably why we close down from 2-5 p.m. We do a tremendous amount of prep work. “You have to tip your hat to Wes and Suzanne Hall, who created this whole thing. Suzanne created all the dishes. She is the genius behind the food. I especially love our alfredo sauce, it’s so rich. Having said that, we have some really great seafood and I think some of the best steaks around. David works in the front and takes care of shopping and getting the food. Jennifer works in the back and handles scheduling. They both want to do everything they can to make Pasta Grill synonymous with the city of Russellville, just as Italian Gardens was. “You hear the businesses that have been around for generations, places that are just landmarks,” David said. “Russellville is identified by those places. You think Whatta-Burger, Old South, Peters and Sons, places that have just been here. I guess when we think about the future, one thing for me that would be really cool is to stick around long enough to become identified with Russellville. Another thing Jennifer and David want to do at Pasta Grill is to continue to be a part of fundraising activities. They said that’s been real rewarding to be able to do that. “One of the biggest things we’ve done, for the second year in a row, we partnered with the River Valley Board of Realtors and we did the Special Olympics Spaghetti To Go fundraiser,” David said. “We cranked out spaghetti dinners. We were able to use part of our staff and be a part of that.” “We try to be very supportive with anything with kids. We donate and provide food for banquets and work with schools,” Jennifer added. Pasta Grill has become a big attraction in downtown Russellville, inside the oldest commercial building in Russellville. Drive down Main Street at night, especially on weekends, and you’ll see. But none of this could have happened without the partnership of Suzanne and Wes Hall and Jennifer and David Eslick. They were glad to get to start over at the place where it all began in 1994. “We’ve come full circle at that location. That is pretty neat,” Suzanne said. “They work very, very hard. They are there every time the doors are opened. There is excellence in that restaurant, and we are proud of that.” •
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RVL Magazine
DIY PICNIC BASKET
By Patricia Spears Photos by Travis Simpson
Items you will need: • A basket with a lid • 1 1/2 yards of material (depending on the size of the basket) • Scissors • Needle and thread or sewing machine if available • Straight pins • Elastic (up to one inch wide) • Tape measurer • Silverware and rolled napkin (for measuring) • Glue gun • Ribbon (optional) Step 1 Start by flipping the basket upside down and lay the material face (the side you want to see on the side of the final product) down over the bottom of the basket. Make sure the material completely covers the basket with at least four inches over each edge. Pinch the material together at each corner of the basket and pin down each side. Each side should be pulled close to the basket so the material is “hugging” the outside of the basket.
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RVL Magazine 35
Step 2 *(see note) Carefully pull the material off of the basket. Stitch down each side of material that is pinned. Trim off the excess material one inch from where it was sewn. There should now be a “basket” forming with the material. Step 3 Turn the basket right side up and place the sewn material down into the basket right side up. Pull the top edge of the material up and over the top edge of the basket. You should still have a few inches of material hanging over the top of the basket on all sides and be able to feel the bottom of the basket through the bottom of the material. Step 4 On all sides, fold the edge of the material under itself towards the basket leaving at least one inch over the edge and pin it at the fold. Remove the material and stitch around the pinned edge. Trim off any excess material. As an option to make a “clean” edge on the back, the material can be folded back twice to hide the cut edge. Step 5 Turn the hot glue gun on. To make inside of the lid, trace the outside of the lid on a piece of thick cardboard. Cut out the traced piece. Place the cutout cardboard inside the lid to ensure it fits. It may need to be trimmed on one or more sides but should have a snug fit. Remove the
cardboard and measure the width and length. Add at least two inches to each measurement. Lay out the remaining material. Measure your length and width needed, pin or mark and cut the material. Step 6 Once the material is cut to the appropriate size, lay it out and decide where the desired location for silverware holders and a napkin holder will be on the lid. Lay out at least one knife, one spoon, one fork and one rolled napkin in the desired location. Mark the location of the neck and handle of each utensil with a pin. Mark the middle of the napkin with a pin. Step 7 Take a short piece of elastic, wrap it around the neck of one of the utensils and cut where elastic meets the end. If multiple utensils will be used, a measurement can be taken for more than one, however, if the elastic is too loose the utensils will fall out. Repeat this step for each neck and handle of the utensils and for the middle of the napkin. Step 8 On each cut piece of elastic, stitch the ends together to form a loop. As an option, before stitching the ends together, the elastic can be flattened out and a piece of ribbon can be hot glued to the elastic for decorative purposes. Measure and cut a piece of ribbon for each cut piece of elastic and hot glue them together. Once dry, continue with stitching the ends together. Stitch the seams of each looped piece of elastic to the appro-
priately pinned places on the previously cut material. Lay the material face down and center the cardboard on the material. Hot glue one edge of the cardboard and pull the material up to glue it down. Repeat this step on the opposite side pulling the material tight before gluing down. Repeat on remaining two sides. Step 9 Run a line of hot glue down each edge of the back of the cardboard and push into place in the lid of the basket. Hold the cardboard down for a minute while the glue dries. Fill the basket with goodies, silverware, napkins and enjoy! * To hand stitch, thread a sewing a needle with a piece of thread and tie the ends of the thread together. Start by sticking the needle through the beginning point one side of what is being stitched. Pull the thread all the way through until it stops. Repeat by moving the needles insertion point next to where the last insertion point is. If the stitches are too far apart it will be too loose and may not hold up. The closer the stitches are together, the better. •
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RVL Magazine
DIY MARBLING WITH NAIL POLISH
By Patricia Spears Photos by Travis Simpson
Items you will need: • Plastic box, bucket or container (large and wide enough for items to be colored) • Hot water • Nail polish • Toothpick • Cup, plate, frame, makeup brush or desired items to color • Plastic straws and bottles for practice (optional) Step 1 Fill the container halfway with hot water, or deep enough to dip your items in without them hitting the bottom of the container. Note: the polish will dry quickly so the warmer the water, the better.
Step 2 Use the brush of the desired nail polish color(s) to drop small amounts of polish in the water. The polish can also be poured directly in, but take care to not pour too quickly or the polish will sink to the bottom. The colors should rest on the top of the water. The finished product will have more color, the more surface area of water is covered by polish. Step 3 Use a toothpick to swirl the nail polish if using multiple colors or if clumps and thick areas of polish appear. Work quickly as the polish will begin to dry and harden. Step 4 Dip items one at a time into the water and use a rotating motion as you lift it out. Try to make the movement as smooth as possible. As an option, use plastic straws and bottles first for practice.
Step 5 Let items air dry and enjoy. Step 6 To repeat the process with different colors and avoid dumping the water out, use a toothpick to collect the leftover nail polish and throw away. Note: If marbling a food related utensil such as a cup, take care to not color or marble areas where surfaces will come in contact with food, drink or mouth. As a personal preference, nail polish remover can be used to take the polish off of the bottom of cups and plates as it dries but it not necessary. •
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Reunion round the rails Photos
by
Steve Newby
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RVL Magazine
RVL Magazine 39
Symphony Guild Brunch Photos
by
Joshua Mashon
Great care is here.
Illness doesn’t stop at 5 o’clock.
Thankfully, neither do we. Sickness and injuries are never convenient, and getting the quality care you need after business hours can be difficult. That’s why on June 19, Millard-Henry Clinic will open our After-Hours Clinic. On weekdays from 5 to 8 pm, our team of certified family nurse practitioners will be here at our main office to provide prompt, attentive care for acute illnesses and injuries for patients ages 2 and up. Great care is here at Millard-Henry Clinic, and with our new extended hours, it’s more convenient than ever.
MILLARD-HENRY AFTER-HOURS CLINIC MONDAY-FRIDAY, 5-8 PM OPENING JUNE 19
NO APPOINTMENT NEEDED • WALK-INS WELCOME
The name you trust. The convenience you need.
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Millard-Henry Clinic has been a leading provider of quality healthcare in the River Valley for over 70 years.
•
Our after-hours care is primary care, so a visit here costs the same as a regular appointment.
•
We have a lab and perform X-rays onsite.
•
The results of an after-hours visit is posted directly LQWR \RXU HOHFWURQLF Æ“OH 7KLV NHHSV \RXU LQIRUPDWLRQ consistent and current for your Millard-Henry Clinic primary caregiver.