RVL April 2018

Madelyn Ginsberg

Wedding story

Must-try recipes

PAGE 24

PAGE 30

PAGE 47

Spring ISSUE APRIL 2018

Mission accomplished!

McGuire reflects on her 25 years as Main Street Director | Page 6

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VL Publisher David Meadows Editorial Director Joshua Mashon Advertising Director Michelle Harris

Account Executives Jim Kelley Terah Van Dusen Judy Manning Stephanie Willcutt Photography Joshua Mashon

Design & Layout Kelley Johnson Contributors Patricia Spears Travis Simpson Sean Ingram Emily Srader

Production David Weaver Published quarterly by The Courier, Russellville, Ark. April 1, 2018

RVL Magazine 5

SO LONG BETSY..............................................6 Main Street Russellville executive director rides rails into the sunset after 25 years

TWO SPORTS, TWO COACHES — ONE BUILDING...... 12 ATU coaches share space, encouragement

SPRING FASHIONS FOR MOMMY AND ME........ 18 See what Mary’s Fashions has to offer for ladies and little girls this spring

MADELYN GINSBERG.. .................................... 24 See how one local takes volunteering to heart

INTERNATIONAL FARE. . .................................. 26 Atkins International Cafe and Deli offers food for everyone’s great tastes

WEDDING STORY........................................... 30 Libby and Chris Pledger say ‘I do’ on the family farm

SPRING CLEANING. . ....................................... 37 Tips organizing, repurposing and cleaning your house

DIY . . ............................................................. 44 Two projects to transform your space from winter into spring

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RECIPES....................................................... 47 Delicious must-try eats for anytime

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future eye

Look into the with an on the past

By Sean Ingram Photos by Joshua Mashon

Betsy McGuire admitted she found it difficult when any focus is put solely on her when it comes to Main Street Russellville (MSR) and the historic downtown — which was in its early stages a quarter-century ago.

As she prepares to retire April 30 as the organization’s executive director, she walked into the main room of the Historic Downtown Depot and pointed to hundreds of photographs of people and events associated with the Depot.

“How do I choose my favorites from

all these?” she asked. “The one thing I can still say to this day: I can look down Denver and just see what could happen — literally have that vision that this is the town square that our community has never had.”

That is the word she repeats over and over: vision. Not only McGuire, but many others throughout the past 25 years have had a vision to turn downtown Russellville into something the community can be proud of and will attract others to come here.

“I will never forget one of the things David Stobaugh, when he still had

Stoby’s here, told me: ‘I’ve never understood why Russellville hasn’t capitalized on their railroad history.’ He was so on point about that,” she explained.

“It’s not that the railroad history is the one thing or the depot is the one thing or the downtown is the one thing. How do all those things fit into what makes your community special? And the kind of place where people want to live, work and invest.”

McGuire pointed out everything she and an army of passionate volunteers have done the last quarter-century, they have created a place where people want

RVL Magazine 7

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to invest and created the kind of projects that are going to take it to next level.

“I am the person who gets to stand up there and tell you the stories. But there are a multitude of people back behind me who are also talking to their friends, and they’re talking to their friends and advocating for what they believe needs to be done,” she said.

“So many people back behind me are making those things happen.

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RVL Magazine

BETSY MCGUIRE:

“It was the people who stepped forward. We started so small, but the interesting thing was it wasn’t a vision that was unique to us.

There have been people for years talking about this facility and what could happen here.”

A biography

B

M

cGuire said there were two gentlemen who really helped in the beginning: Dick Perkins and the late Bill Sorrells.

“He [Perkins] told me there was another round if ICE-T [federal] funds that were coming available. I said we weren’t ready. He said you are ready, and I will help you,” she recalled. “Bill Sorrells did a lot of consulting for us. He stood up during a council meeting and said ‘I believe they can do this.’ Had he not done that, it may not have moved forward at that point, or it may have taken longer.”

And there are many others who cannot be forgotten.

“You can’t forget people like Mary Cohoon. She has done so much,” McGuire noted. “People like Suzanne Alford-Hodges, who took on the Depot 100 [celebration] last year. That was a huge undertaking, and they do all that as volunteers. People like John Harris, and so many others.

“One of my biggest and best volunteers has been my husband [Mike]. He is always saying ‘Let me help you with that. Let me do this.’”

McGuire said she cherished all the local and statewide friendships and acquaintances she has made, as well as the business relationships that followed her to Main Street Russellville after she worked in radio advertising at KCJC and Linkway Furniture before that.

“The first Taste of the Valley, our signature fundraising event, Angela Woker was the director.” she said. “It was the at the Hughes Center. It was hot. I remember going back and telling Jim [Kelley, then station manager at KCJC], ‘You are going to want to be involved in this next year. This is a good thing.’”

The Depot was rededicated in 2004, and except for one year, Taste of the Valley has called the Depot home since 2005.

“Basically, it’s been two steps forward, one step back. But like my friend Suzanne says, it’s brick by brick. It’s a brick at a time — building on your past successes, starting out small,” she pointed out. McGuire explained she felt comfortable leaving Main Street Russellville for a number of reasons.

She pointed out that MSR celebrated its 25th anniversary last year and said she felt that downtown Russellville is over the tipping point.

“It is really in a good place, and it will continue to move forward and be something the community will be proud of,” she said.

“That is why I think now is a good time to step aside. It is in a good place.

Take this baby and run with it.

“We have this great group of nonprofit organizations in this community. We all collaborate and partner in so many ways. We have done that for years. I don’t think we talk about that as much as we should.”

McGuire stressed how the importance of the Main Street Approach — Design, Organization, Promotion and Economic Vitality — has played a major part of downtown Russellville.

“Design is looking at buildings. Are they aesthetically pleasing. Have they been well maintained? That’s an ongoing job,” she said.

“When the program first started here in 1992, you were looking at how many years of disinvestment. We are still trying to overcome that.

“Organization is how your organization is managed and functions, how you are transparent with your funders and city government. Make that relationship work across the board.

“Promotion is promoting your downtown, promoting those aspects of your downtown that are a unique part of your community. Whether it’s the Depot or what is going on at Depot Park.

It’s talking about elevating the image of your downtown.

etsy McGuire has been executive Director of Main Street Russellville since October 19, 1993.

She is an alumna of Southern State College and UCA’s Community Development Institute as well as the National Trust for Historic Preservation’s Main Street Certification Institute in Professional Downtown Management held in Washington, D.C., where she earned the designation of Certified Main Street Manager.

She has served on the boards of the Russellville Area Chamber of Commerce, the Arkansas Festival Association, the Pope County Extension Council and the Governor’s Mansion Advisory Council.

Betsy works closely with state agencies, city and county officials, downtown merchants and property owners concerning the revitalization and redevelopment of properties within the historic heart of the city. She has witnessed firsthand the economic impact of preserving community character and she understands the role a vibrant downtown plays in community development.

Under her direction, Main Street Russellville’s accomplishments have included: u The development of the award winning Burris Memorial Plaza u The rehabilitation of Russellville’s historic Missouri-Pacific railroad Depot and development of the Depot District as the town square that Russellville has never had u Listing of Russellville’s Downtown Commercial District on the National Register of Historic Places u A $5,000 County Courthouse Restoration Grant for reproduction light fixtures at the Pope County Courthouse u The award winning Taste of the Valley and the Downtown Fall Festival & Chili Cookoff-community events held each year u Partnering with the Arkansas River Valley Arts Center to orgaPlease see MCGUIRE | Page 40

RVL Magazine 9

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RVL Magazine

“Economic vitality is working with these businesses. Sure it’s great to have a new business come in and open up. But are they going to be here in five years? That’s the other side of that — people who want to come and reinvest in the downtown.”

M

cGuire said if she could look inside a crystal ball into the future, she would see an El Paso Avenue that would really connect to a downtown that will continue to grow.

“The First Friday Art Walk, the Summer Concert Series, Downtown Fall Fest — it’s all about civic pride. You are bringing your community out, they see what you have, they feel proud of it. You are bringing people down who are potential investors. They see the opportunity. It opens their eyes to what might could happen for them personally.”

McGuire further explained her long-range vision for downtown Russellville: u Extension of Russellville’s hiking, biking and pedestrian trail along Prairie Creekrunning through downtown, continuing east and connecting with the original portion of the Prairie Creek trail at the Hughes Center. u A trail head at the Depot — or just north of the tracks on Commerce and facing the Scenic 7 Byway. u Expansion of the Pope County Library — and keeping in a centralized location downtown. u Public infrastructure improvements — landscaping, utilities, etc. u Continued use of federal and state tax credit programs as incentives for rehabilitation of historic properties. u Recruitment of additional unique locally owned independent businesses-retail and entertainment. u 500 Building/Pearson Hotel multi-use development that provides book end to the El Paso Corridor-mixed use, boutique hotel, penthouse-training ground for Arkansas Tech University hospitality. u Implementation of minimum maintenance requirements.

For those who will continue to work for Main Street Russellville and the improvement of the downtown district, McGuire said they cannot set a timeline for anything to be done.

“You don’t say well, we’re going to do this for three years, and it will all be done,” she added. “[Other cities] dropped the ball along the way. They left Main Street Arkansas after that three-year commitment. Some of those communities have tanked. It’s because they didn’t continue the work that they knew they needed to do. Now they are looking at how do they come back.

“It’s just like your community. Take care of what you’ve got. Grow it, maintain it. If you maintain it and take care of what you’ve got, it will continue to grow.”

RVL Magazine 11

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Two coaches,

two sports — one building

By Travis Simpson Photos by Joshua Mashon

Kristina McSweeney and Abby Davis lead completely different lives as far as coaching goes, but their stomping grounds on Arkansas Tech campus is anything but...

McSweeney is the head coach of the Golden Suns softball team, while Davis coaches the tennis team. Both coach out of the Chartwell’s Women’s Sports Complex.

“Working together at the same complex has been an absolute blessing for me,” McSweeney said. “I had never shared a facility during my coaching career, so when I was hired as the new head coach at Arkansas Tech, I wasn’t sure how it was going to work out. “From

the beginning of our six-year relationship, Abby has been the one person that has always been consistent in my life.”

Davis said the pair have very different personalities, but their dynamic works.

Softball and tennis are in season at the same time, and almost never compete for space within the facility.

“She is more type A and intense,” Davis said. “I am much quieter but have no problem calling her out, and she does the same for me. Our coaching styles are also very different which is because softball and tennis players have very different personalities. I have no problem going over and stealing copy paper from her when I run out. They always seem to have some.”

RVL Magazine 13

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RVL Magazine

Conversely, the softball team uses one of the tennis rooms when it is talking with potential recruits. The training room is on the softball side of the building, so the tennis players are often there getting ankles taped or water.

“Softball has a parent that owns a bakery, so that is a nice perk to have across the breezeway,” Davis said.

M

cSweeney said Davis’ support is invaluable.

“She’s always willing to help me with anything I need,” she said. “I never feel like we are crammed together. I feel like both teams are extremely supportive of each other. I love having another female head coach to talk to at any points of the day. Honestly, it’s been my safety blanket to have my friend next door.”

Both said there is a balance between teams during the offseason. Softball and tennis require completely different skillsets and training regimen. During the season, though, it can get a little crazy. “It’s absolutely crazy,” McSweeney said. “It keeps us very busy. During the season in the spring, we practice at the same time. We try and play music pretty loud so both teams can relax. Abby will come and ask us to turn it up so her players can listen as well. My team is a strong supporter of the tennis team, so when we get done with practice we love to go support them.

We always show them love on our social media outlets.”

Softball has 25 players in the fall, while tennis typically keeps around 10 on the roster. “Softball is great about letting us use whatever we need and is supportive of our players,” Davis said.

Just a few minor concessions are made during the season. If softball is playing a game, tennis moves its practices to a backcourt. Davis said she sometimes has McSweeny give a pep talk to her players during the season.

“They get a kick out of it because she is so intense,” she said.

MCSWEENEY BIO In the five seasons since Kristina McSweeney has taken over the Arkansas Tech softball program, one thing is certain: the Golden Suns are on the rise.

The 2017 season saw the Suns finish third in the Great Ameri-

can Conference with a 37-22 overall record and a 29-14 record in conference play. Jalissa Gum was named GAC Pitcher of the Year for the second consecutive season after setting the GAC and Tech record with 371 strikeouts. Gum recorded the fifth most strikeouts in a game in Division II history, fanning 23 batters in 18.1 innings pitched. She also became just the fourth player in Division II history to register 20 strikeouts in a seven-inning game. Gum was a first-team all-region selection and a secondteam all-American. Megan Goodnight and Morgan Vaughan joined Gum on the all-GAC Team.

The Golden Suns set an Arkansas Tech softball record for wins in 2016, finishing with a record of 49-11 (McSweeney’s career record now stands at 147-83). Tech also earned its first GAC regularseason championship and advanced to the semifinals of the GAC tournament. The Golden Suns were nationally ranked throughout the season, finishing the year at No. 10 in the NFCA Division II Poll.

Tech hosted its first-ever NCAA Regional tournament and later advanced to host its first NCAA Super Regional in program history.

The 2016 Golden Suns broke multiple program records, including team batting average (.307), runs scored (314), hits (510), runs batted in (274), team ERA (1.52), shutouts (19), and strikeouts (439). Seven players received all-GAC honors, with Jalissa Gum earning GAC Pitcher of the Year and McSweeney winning GAC Coach of the Year.

After finishing the season with the lowest earned run average in all of Division II (0.60), Gum was named to the All-America Second Team by the Division II Conference Commissioners Association (D2CCA) as well as the NFCA All-America Third Team.

Gum is just the second Golden Sun to receive All-American honors in the 12-year history of the program.

After winning 57 games in McSweeney’s first two seasons, the 2015 Golden Suns won 41 games and for the first time were ranked in the national top-25, climbing as high as No. 12 before qualifying for the NCAA tournament. The Golden Suns put seven players on all-GAC squads, led by Whitney Robinson and Kambri Hill’s selection to the first team, while Sydnee Clark, Morgan Vaughan, and Shanna Davidson were second-team picks. Courtney Colunga and Jalisa Gum were honorable mention picks.

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RVL Magazine

In 2014, the Golden Suns finished the regular season on a seven-game winning streak, climbed into the region polls, and once again qualified for the Great American Conference tournament after posting a 31-27 record. Four Golden Suns earned all-GAC honors, as both junior Whitney Robinson and freshman Sydnee Clark earned firstteam honors, Ashley Keen landed on the second team, and Victoria Huie was an honorable mention selection.

H

er second-season success followed an inaugural campaign where Arkansas Tech went 26-23, advancing to the GAC tourney, and put five players on all-GAC squads.

In addition, sophomore Siarra Gomez was selected as the first All-America honoree in program history.

Before joining the Tech program, McSweeney spent the previous four seasons (2008-12) as the head softball coach at Seminole State College in Seminole, Okla.

DAVIS BIO For over ten years, Abby Davis has been the face of Arkansas Tech tennis.

Her tenure has been marked by continuous growth and success. Last year, the Golden Suns posted a 16-8 record, including a 5-0 win over Ouachita in the opening round of the Great American Conference Championships. Macarena Sedano Acosta and Tamara Bell were named to the All-GAC First Team, while Teresa Sanchez earned a second-team selection. Davis and the Suns also earned the ITA Community Service Award, committing 326 hours of service to Russellville and surrounding communities.

The Golden Suns finished the 2015-16 season as the GAC Runner-Up and had four players make the All-GAC Team, including Macarena Sedano Acosta earning first team honors while Tamara Bell, Teresa Sanchez, and Annabel Rowlands were named to the second team.

In 2014-15, the Golden Suns made their second consecutive NCAA Tournament after capturing a share of the Great American Conference’s regularseason crown. Davis was once again named the GAC’s Coach of the Year, while Tamara Bell and Bohdana Sardak were named first-team all-GAC. Olga Leyshyna earned a second-team nod.

2013-14 saw the Golden Suns qualified for the NCAA tournament and earned their second consecutive runner-up finish in the Great American Conference tournament. Nozomi Matsuoka was named GAC Freshman of the Year while Olga Leyshyna earned GAC Newcomer of the Year honors, leading a group of four all-GAC selections.

In 2012-13, the Golden Suns were the runner-up in the GAC championship after posting a 12-6 record with a 5-1 mark in GAC play. Davis earned GAC Coach of the Year honors, while Bohdana Sardak was named GAC Player of the Year, leading a trio of Tech tennis players to be named all-conference.

In 2011-12, Davis led Tech to both a regular season and GAC Tournament title as the Golden Suns tied a school record for wins with 17 and finished with a perfect 6-0 record in GAC play.

For her team’s accomplishments, Davis was named the inaugural GAC Coach of the Year and she also coached both the Player of the Year (Mariel Alvarez) and Freshman of the Year (Aida Castany).

In her seventh season at the helm of the Golden Suns in 2010-11, Davis led Tech to its fourth consecutive GSC Tournament appearance as Tech finished the season with a 10-7 overall record.

Additionally, Tech also recorded its first-ever win over Delta State during the 2010-11 season. In 2009-10, Davis led Tech to its third consecutive GSC Tournament berth after leading the Golden Suns to a 10-6 overall record and in 2008-09, Davis led Tech to a then school-record 17 wins and its second consecutive berth in the GSC Tournament.

In addition, Tech also earned its firstever postseason win with its 5-1 victory over West Alabama in the consolation match of the GSC Tournament and Tech also opened the season winning its first 11 matches. In her fourth season in 200708, Davis led the Golden Suns to its firstever berth in the Gulf South Conference Tennis Tournament and its first winning season (11-10 overall record) since going 12-11 in 2003. Davis’ tenure as coach followed a four-year tenure as a Golden Suns tennis player, where she captured all-Gulf South Conference honors.

ATU Athletic Communications contributed to this story.

RVL Magazine 17

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Mary’s fashions for mommy and me

By Emily Srader Photos by Joshua Mashon

Maria Librado, owner at Mary’s Fashions, said floral print, pastel colors, mint green, ruffles and maxi dresses will be the trend this spring.

Mixed pattern tops and dresses will be popular for both mothers and daughters.

Mothers can wear their mixed pattern shirts with a cardigan and a maxi skirt. Daughters can wear mixed pattern floral and striped dresses with sleeve cutouts with a pair of wedges.

A Life is Beautiful handkerchief hemline floral vest can be worn with a Piko T-shirt and slacks with matching accessories for a

professional yet fun look for the working mother.

The 2017 trends of cutouts on sleeves and necklines and tassel jewelry will carry over into 2018.

Daughters can pair a shoulderless top with ruffle detail with a pair of white jeans, sandals and bows this spring.

Mothers can wear a mint green floral Belame dress with neckline cutouts with some white leggings and blush pink peep toe booties for church or a baby shower.

Maxi dresses with wrap and scoop necklines in a variety of colors, patterns, sleeve lengths and hemlines from Chris and Carol are available at the store.

Mary’s Fashions offers age appropriate jewelry and hair

accessories for little girls and their mothers by providing a wide variety of bows, hair clips and C.C. ball caps.

Qupid, Bella Marie, Anne Marie and Outwood Kids are among the shoe brands available.

The most popular shoes this season has been the gold Anne Marie Glory 200K sandal.

Among its other clothing brands Mary’s carries clothes from Umgee and Pomelo.

Mary’s Fashions is located at 517 South Arkansas Avenue in Russellville and has been open since 2011.

“I want my customers to look good and feel good.” Librado said. “My customers are my priority.”

RVL Magazine 19

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RVL Magazine

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RVL Magazine 23

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RVL Magazine

Volunteering in the

River Valley

“I love the communit y, I love my family, I love my church”

By Patricia Spears

What makes a good volunteer?

Madelyn Ginsberg, executive director of the Pope County Community Foundation and long-time volunteer in the Arkansas River Valley among other titles, says it’s passion.

“You have to have passion for where you are volunteering to be successful at it and to make a commitment to still volunteer even when it is just hard work and no glory,” Ginsberg said.

Born and raised in Sharonville, a suburb of Cincinnati, Ohio, Ginsberg has volunteered since she was young.

“I am one of six children, five girls and one boy,” she said. “From a young age my mom and dad instilled in us to always help our fellow man, whether that be taking meals when someone was sick, doing yard work or shoveling snow for elderly neighbors, helping in the nursery at church, sending cards and visiting people that were unable to get out.

We were taught to love one another and to always look out for others.”

From Cincinnati, Ginsberg moved to Texas where she worked in computer graphics at Comanche Peak Nuclear Power Plant.

“That’s actually where I met my husband, Mike,” she said. “At the nuclear plant. He proposed to me down on the site by the reactor. I said yes!”

Together they have three children, Brandon Uehlein of Colorado, Kerry Roberts of northwest Arkansas and Jessica Ginsberg of Little Rock. They Please see GINSBERG | Page 42

RVL Magazine 25

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International dining experience From NYC to south Florida to Atkins

By Sean Ingram Photos by Joshua Mashon There’s a reason why you can buy a little bit of everything at the International Cafe and Deli on Main Street in downtown Atkins.

From a Mexican burrito to an American burger, it’s available inside the cafe. Even the owner’s favorite sandwich, corn beef Reuben, is on the menu.

Jose Ayala started his lifelong career in food service at a deli in New York City. From there, he found himself in south Florida for a few years. Over 15 years ago, he bought the former Broadway Cafe on Main Street in Atkins. He’s been there ever since, and has no plans of going anywhere else.

“Not the big city again,” he said.

“This is our home. We love this community. This community welcomed us with open arms.

“When I first was looking to open

a little place, I looked in Russellville.

I wanted to buy my own little place, but it was kind of expensive and I couldn’t afford it there.”

Eventually, someone told him the old Broadway Cafe building was empty, but it also needed some work. Ayala said he’s still working on it 15 years later.

“There was a lot of work, cleaning, fixing up that needed to be done. But it’s paid off. Now I’m happy. It feels like home here,” he said.

Ayala has cooked, prepared and served food since 1982 in the Big Apple.

“If you want to eat in good restaurants, that is the place to go,” Ayala said about New York City. “But here in Atkins with this place, you can have a good home-cooked meal. The food we serve is quality food, and I am proud of it.

“I have people who drive from Conway, Clarksville, Russellville,

Morrilton. That makes me feel good and it’s good for the business, of course.”

Ayala said items on the menu at the International Cafe and Deli are dishes he picked from other delis and restaurants where he worked in NYC and Florida. He took a little from here and some from there, and that is what you see on the menu in Atkins. “One of my favorite sandwiches is the corn beef Reuben,” he explained. “After that, really whatever is on the menu is something I picked from other places I worked for. I put it all together.

“You can order a Mexican burrito, or an American burger, or a Reuben.

We have some good steaks here, a little bit of everything. We make our own salsa, cole saw, some of the salad dressings. That makes the difference.

We make everything fresh every day.”

Please see DINING | Page 43

RVL Magazine 27

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30

A WEDDING STORY

RVL Magazine

Libby & Chris

Pledger

By Travis Simpson Photos by Erin Wilson

Golf brought Libby Croom-Pledger and Chris Pledger together. Both played at the collegiate level at Arkansas State University, and so it made sense for Chris to propose on hole seven at the Russellville Country Club.

“Chris drove me in a golf cart to hole seven, and he told me we were setting up a spot for family pictures,” Libby said. “I knew something was up though because he was acting so weird.” Instead of family pictures, he got down on one knee. Of course, she said yes, and the couple was married on Nov. 11, 2017. The couple decided to have the wedding on a family farm in Dardanelle. Libby said it took nearly a year to hammer out all the details.

“During the process, I usually just said, ‘Sounds good to me!’” Chris said. “I tried to steer clear of the organized chaos.”

“We planned until about a week before we said ‘I do,’” Libby said. “The process was a lot of work for my mom. She’s pretty amazing at planning parties, so I let her take the reins for the most part. She has some of the best friends in the world who helped us do everything from tying up silverware and stuffing wedding invitations to parking cars the day of the wedding.

RVL Magazine 31

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RVL Magazine

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RVL Magazine 33

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RVL Magazine

“The biggest thing to tackle during this whole process was how to set up our farm. My dad was great at drawing the plan for what we needed to go where, and my family and Mr. Cotton, our neighbor at the farm, made it all happen. We did everything from clearing brush to spray painting rows for parking cars. My father-in-law even built a beautiful wooden gate for the entrance of the farm. It was a team effort.”

W

hen the big day came, the couple was understandably nervous, although about different things.

“I was nervous about saying our vows in front of everyone,” Chris said. “We didn’t write our own, but I was still terrified to talk in front of that many people.”

“I was nervous about walking down the aisle and crying,” Libby added. “I’m not a very emotional person usually, but if my dad cries, I lose it. Luckily, we did pretty well. Just a few tears were shed right before we started down the aisle.” Then the moment came — Chris saw his bride walking toward him down the aisle.

“I couldn’t believe it was actually happening,” he said.

“She was the most beautiful bride I had ever seen.”

“I had a hard time seeing Chris until we were around 15 feet from him because I wasn’t wearing my glasses, but once I could see that it was definitely him, I was relieved that he didn’t run away,” Libby joked.

The wedding party included a live band and an outdoor dance floor. Both said it was among their favorite decisions made during the planning process.

The pair were also pleased to have their dog, Ollie, be the “Dog of Honor. Life is fun, full of joy and excitement,” Chris said. “We are in the process of trying to buy a house in Little Rock. We’re looking forward to what life has in store for us.”

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RVL Magazine 35

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RVL Magazine

307 N Church St ATKINS SCHOOL Atkins, AR 72823 (479)641-7871 DISTRICT www.atkinsschools.org

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RVL Magazine 37

M

any homes do not have space for guest rooms, kids’ play areas and home theater lounges that are possible in homes with substantial square footage. But they may not be missing out at all.

While large homes remain popular, many people are embracing the benefits of smaller residences. Small homes help homeowners save money, require less maintenance, have smaller environmental impact, and reduce the temptation to accumulate “stuff.”

LIVING ROOM/GUEST ROOM Entertaining guests is easier when there’s a dedicated space where visitors can feel at home. When furnishing a living room, keep the guest room in mind. A sofa that opens up to a bed or a convertible sectional can be a comfortable place for guests to lay their heads. Side tables provide guests with places to store their belongings, and an empty storage chest can house bed linens or guests’ clothing.

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tional for both adults and children. Devote an entire wall to a closet or drawer system where toys can be stored out of sight when necessary. Storage ottomans can be used for extra seating while also providing somewhere for homeowners to stash stuffed animals or games for easy access.

BEDROOM/HOME OFFICE In 2015, 24 percent of employed people in the United States did some or all of their work at home, says the Bureau of Labor Statistics. Bringing work home means men and women will need a space to work. In tight quarters, bedrooms may be the only available area. An armoire-style desk will blend in with the decor and can hide paperwork and electronics behind doors.

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RVL Magazine

Bold colors add vitality to homes

W

hether it’s Independence Day, St. Patrick’s Day or the holiday season, the bold hues that are synonymous with these events add a splash of color to rooms that can use a little design lift.

While some colors may be synonymous with certain times of year, homeowners can employ bold colors in their homes all year long. By embracing bold painting and decorating styles, homeowners can use fresh color palettes to make rooms more inviting and colorful. These popular color combinations can provide inspiration.

LAVENDER AND DEEP BLUE Analogous colors are three colors that sit side-by-side on the color wheel and share a common denominator in terms of shade.

Lavender, blue and an orchid pink are examples of such hues. This cool, regal combination can add femininity to a bedroom or even drama to another space in the house. If painting the walls dark blue or lavender seems scary, opt for a neutral shade on walls and then dress up the space with inky and violet accents.

GREEN AND PINK Colors on opposite ends of the color wheel will always complement each other. Green paired with pink (a lighter shade of green’s opposite, red) calls to mind the great outdoors. These hues can add a touch of floral spring sunshine even when that season has long since passed. Opt for a deep green and a carnation pink for maximum impact. And don’t forget a vase full of fresh blooms as the finishing factor.

TURQUOISE AND BRICK RED Enhance the “wow” factor with these bold colors. Although they are striking, when they work together, they also can impart a soothing feel, particularly since they are often inspired by Asian influences. Feature a light turquoise sofa with red throw pillows.

GRAY AN D YELLOW Yellow is a pick-me-up color any time of the year, but, when combined with

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a gray, it’s toned down to be soothing instead of startling. This color combination is popular in kitchens, nurseries and entryways. Have fun in the kitchen with mottled gray stone countertops, pale yellow walls and canary café curtains.

Color can affect mood and transform spaces with just a small investment of time and money. Homeowners can experiment with color palettes so rooms remain vibrant all year long.

RVL Magazine 39

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RVL Magazine

MCGUIRE CONTINUED FROM PAGE 8

nize the quarterly Downtown Art Walks u An $81,176.00 Downtown Revitalization Grant for rehabilitation of Russellville’s historic Masonic Temple to accommodate the expansion of city hall offices and council chambers.

Requiring only a $1 match for every $2 provided by the grant enables the City of Russellville to leverage all important tax dollars for a much greater return on the city’s investment. u Donation of property to the City that Main Street paid for with 15 years of Rummage ‘Round the Rails resulted in $500,000 in improvements to Depot Park. u Following the City’s adoption of a new Downtown Master Plan in 2012 Russellville Downtown has benefited from ongoing reinvestment by both the public and private sectors. New

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streetscape improvements, the enhanced Depot Park, new retail and restaurants have ramped up the vibe and Russellville Downtown is alive after five. u This year, 2017, Main Street Russellville has been celebrating two significant anniversaries. The Russellville Depot is 100 years old and MSR has been celebrating 25 years of leading the effort for the revitalization, preservation and continued evolution of Russellville Downtown. u Over the years, numerous grants have provided matching funds as incentives for building improvements by both the public and private sectors u Main Street Russellville maintains its Annual Certification as a National Main Street Community u Recognized by her peers throughout the state for her never-ending optimism and energy Betsy was named Main Street Arkansas’ 1998 Executive Director of the Year. u For her contribution to the quality of life for women in the Arkansas River Valley Betsy was selected as the recipient of the Women’s Life Award presented by Saint Mary’s Regional Medical Center in the year 2000. u The Courier named Betsy the 2006 Outstanding Woman of the Year.

During the Russellville Depot’s 100th Birthday Celebration on May 27, 2016 Mayor Randy Horton presented Betsy with the Key to the City of Russellville “in appreciation of her service, dedication and support for our community.”

Betsy and her husband, Mike, have been married 45 years and have called Russellville home since 1988. They have three grown daughters and one amazing grandson.

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RVL Magazine

GINSBERG CONTINUED FROM PAGE 24

also have three grandchildren, twins Caleb and Baylor, 10, and Piper Madelyn, 4, as well as two rescue dogs, Ty and Annie.

Ginsberg’s niece, Sarah Robinson, lived with them for several years and Ginsberg said she considers her a third daughter.

Twenty-eight years ago, the Ginsbergs moved to Russellville where Madelyn continued volunteer work.

“My husband took a job with the nuclear power plant here,” Ginsberg explained. “When we moved here that’s when we had Jessica. Ever since then (moving to Russellville) I’ve been involved in various organizations.” After moving to the River

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Valley, Ginsberg stayed involved with her kids’ school and extracurricular activities and went back to school herself.

“I went back to school and decided to get my degree at Arkansas Tech University (ATU),” she said. “I graduated with a degree in speech communication and a minor in public relations.

“It was great. I loved going.”

After obtaining her degree, she ran for public office and served on the Pope County Quorum Court (PCQC) for eight years.

“That was very rewarding because you can help so many people,” Linsberg said of her time serving on the PCQC. As a Justice of the Peace, former PCQC member, Ginsberg said she has performed several hundred weddings including her family members, with her last one being just a few months ago, though now she has retired from it.

“It was fun performing the weddings,” she said.

Other organizations Ginsberg has volunteered for and has been a part of in the River Valley include, but are not limited to, band boosters, member of the ATU Connection Committee, member of the Russellville Area Chamber of Commerce, volunteer for Farm to Fork, member of the River Valley Food 4 Kids advisory council, member and vice president of programs for the Pope County Master Gardeners, volunteer for United Way Allocations, member of Connect Church, committee member for Paint the Town Green and Gold, and a volunteer for CASA 5th Judicial District.

“Paint the Town Green and Gold is my favorite committee,” Ginsberg said. “I’ve had so much fun with that. It really brings the community together with Tech.” Ginsberg also said she enjoys being a part of the Pope County Master Gardeners.

“I learned my love of vegetable gardening from my dad and flower gardening from my mom,” she said. “My dad always grew extra so that he could share with others and my mom would cut flowers to take with her when she visited the shutins or neighbors that just didn’t have anyone.

“That is why I am so excited to be a part of Pope County Master Gardeners, so that I can give back to our community. I especially like volunteering at the Garden of Hope with students with whom I can pass on the love of gardening along with teaching them a lifelong skill that they will always have.”

Since 2011, Ginsberg has also worked as the executive director for the Pope County Community Foundation (PCCF), a nonprofit organization and branch of the Arkansas Community Foundation that supports charitable programs and offers tools to help Arkansans protect, grow and direct their charitable dollars.

A few of the recent things the PCCF has been a part of included giving seed money to CASA for its first Christmas party for local foster children and organized a scholarship for Staff Sgt. David Wyatt, a U.S. Marine killed during an attack at the Marine Reserve Center in Chattanooga, Tenn., in 2015.

“The way the community gave to that scholarship fund (David Wyatt scholarship) as a way of honoring his memory, I thought that was great,” Ginsberg stressed.

“This is a wonderful community. It has been great raising kids here. People are so kind and so helpful. People always help in any way they can. I mean this is just a wonderful community to live in. This is home now.”

“God’s been good to me, this community has been good to me.”

RVL Magazine 43

DINING CONTINUED FROM PAGE 26

Ayala said the items he does not order from his distributor, he simply goes to the Cash Saver grocery store and buys.

“Some items, I don’t like to order a big amount,” he said.

“My cilantro, for example. I buy cucumbers, mushrooms, always fresh from the market. That way everything is fresh.”

Yes, Ayala admitted he and his wife, Candi, do eat out at other restaurants, for example when they travel to Conway or Little Rock. And he can’t help but critique other foods like he critiques his own.

“You have to critique your own food,” he said. “The only way you can keep serving quality food, is to keep an eye on what you do. But I always try to keep quality control in everything we do.

“I see what they do at other places. I always try to do the same or better if possible. It’s the only way you can keep up.”

Ayala, his wife and their son, Josue, and daughter, Saria, work at the restaurant. Josue is majoring in hospitality administration at Arkansas Tech University and is expected to graduate next month, his proud papa said.

“I would love to thank the Atkins community for their support,” Ayala said. “People really have tried to help me in many ways. From the very beginning, so many people were willing to help. That’s why I feel so comfortable in Atkins. People are friendly like a family atmosphere.

“I always wanted to have something for myself. After so many years of working hard, it’s something I am really happy with.”

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RVL Magazine

D I Y: S P R I N G S H A D OW B OX ITEMS YOU WILL NEED:

u Picture frame u Box or canvas picture that has depth u Gift bag u Pen or marker u Glue stick and Super Glue u Small “spring” decor items — moss,

garden trinkets, flowers, jewels, adhesive diamond wrap u Lights with a battery pack u Paint and paint pen (optional)

STEP 1

Take the back of the frame off and set it to the side. Carefully remove the glass and add a bead of superglue along the inside edge of the frame and glue the glass back in place.

As an option, the frame can be painted any color and adhesive diamond wrap can be added along the edges.

STEP 2

Open the gift bag and cut down the sides so the entire bag can be opened and laid flat. Set

the box on the gift bag, or if using a canvas picture, lay it upside down on the gift bag. With a pen or marker, trace around the box on the gift bag and cut out the traced shape. Glue the cut out gift bag on the inside bottom of the box, or if using a canvas picture on inside of the back side. It may need to be trimmed to fit. Repeat this step for the sides inside the box or canvas picture. Cut strips of the bag to fit the sides on the inside of the box and glue in place so the entire inside of the box or the entire backside of the canvas picture is covered.

STEP 3 (OPTIONAL)

If the cord to the lights is too thick and there will be a large gap once the frame is glued onto the box, make a small hole with the x-acto knife big enough for the cord of the battery light pack to fit in on one corner of the box.

STEP 4

Place the decorations inside the box. If they need to stay in a specific place they

can be glued down using superglue. Place the lights in the box and lay the cord in the hole made in step 3 (if applicable) with the battery pack laying on the outside of the box. Attach the battery pack to the back of the box using superglue.

STEP 5

Run a bead of Super Glue along the top edge of all four sides and place the frame down in place. Take care to make sure the top edges don’t touch or show through the glass. The edges of the box should line on the outside of the glass on all sides but not pass the outside edges of the frame. Allow the shadow box to dry.

STEP 6

A paint pen can be used to write any message desired on the glass of the shadow box to add an additional personal touch. Turn the lights on and enjoy the new spring decor.

BY PATRICIA SPEARS

RVL Magazine 45

DIY: POCKET BOARD ITEMS YOU NEED:

u 16x20 frame (or size of choice) u Acrylic paint & paint brushes

(optional) u One yard of material of choice u Needle and thread u Straight pins u Scissors u Spray adhesive u Super Glue or hot glue gun (optional) u Frame hooks & hammer (optional)

STEP 1 (OPTIONAL)

If the frame needs to be a different color, acrylic paint can be used to paint the frame. Allow the frame to dry.

inches and mark.

At the first marked measurement (8 inches from the top of the material) pick the material up and fold up. This measurement is the bottom of your first pocket. Find the second measurement and bring the material back towards you. The second measurement marks the top of the first pocket.

Continue folding the material up and back at each following mark.

When completed there should be three rows of pockets with each pocket four inches deep.

STEP 3

Iron the material where folded to create flat creases. This step will make it easier to sew. Place STEP 2 Lay the material out flat with the straight pins down each crease pattern facing up. Determine how to secure the pockets. Either many rows of pockets are desired. hand stitch or use a sewing machine to stitch a straight In this demonstration it will show line across the bottom of each three rows and two columns pocket. Remove the straight of pockets in a 16x20 frame, pins. Decide where to divide the however, the number of pockets pocket board into columns and can be adjusted according to mark with straight pins. Either frame size and amount needed. hand stitch or use a sewing From the top of the material, measure down 8 inches and mark machine to stitch a straight with a straight pin. Measure down line from top to bottom where marked with pins.

4 inches and mark, measure STEP 4 (OPTIONAL) 8 inches and mark, measure For added decoration, ribbon 4 inches and mark, measure 8 or accents can be added to your inches and mark, measure 4 material by sewing along the inches and mark and measure 8

bottom of the rows on top of the previously stitched lines.

STEP 5

Take the back of the frame outside or to a well ventilated area. Apply a layer of spray adhesive across the board and apply the batting. Trim the batting 1 to 2 inches away on all sides of the board. Once dry, spray another layer of spray adhesive across the batting and apply the material with pockets ensuring there is at least 1 inch of material hanging off each side of the board. Allow to dry.

STEP 6

Place the board with material and batting into the frame and secure in place with the frame hooks. Run a bead of Super Glue or hot glue along the edges of the backboard under the overlapping material and glue the batting and material in place.

This step can be completed with the spray adhesive before the board is placed in the frame.

STEP 7 (OPTIONAL)

If the frame needs to hang on the wall and doesn’t have a hook on the back, a hook can be added by nailing in the top center of the back of the frame.

BY PATRICIA SPEARS

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46

RVL Magazine

Must-try Q

RVL Magazine 47

Recipes

uinoa-Stuffed Tomatoes fits the bill perfectly for those wishing to have a meatless side dish or double up for a vegetarian meal that will fill you up.

Tomatoes, a culinary favorite source of lycopene, are stuffed with quinoa and sautéed eggplant and mushrooms, both hefty, meaty vegetables. But, swap out the quinoa for brown rice, and use whatever veggies you find in the crisper drawer, or even in your freezer. Baking tomatoes is an excellent strategy for using up the less-than-perfectly-sweet ones that winter can bring. A big bonus: roasted tomatoes are simply gorgeous, appealing to our farm-to-table sensibilities.

As for the pulpy, fleshy middle of the tomato that you’ll remove to stuff it: don’t throw it out!

Blend it up - juice and seeds and all - with a little garlic and onion and then mix it into your next tomato-based pasta sauce, or use it as part of your liquid next time you make rice.

QUINOA-STUFFED TOMATOES

Start to finish: 1 hour INGREDIENTS 8 medium sized tomatoes 2 teaspoons olive oil 1 small yellow onion, diced (about ¾ cup) 1 small eggplant, cut into small dice (½ inch), about 2 cups 3 cloves garlic, minced 1 cup roughly chopped or sliced white mushrooms 3 tablespoons dry white wine 3 tablespoons chopped fresh basil 1½ cup cooked quinoa ¼ cup grated parmesan cheese ½ teaspoon salt ¼ teaspoon black pepper DIRECTIONS Preheat the oven to 375 F. Slice off the top of each tomato, reserving the tops.

Run a paring knife around the inner rim of the tomato, loosening up the flesh on the inside of the tomato. Use a small spoon and scoop out the flesh, juice and seeds of the tomato. (Either discard or pulse in blender to use in a tomato sauce.)

Sprinkle the insides of the tomatoes with half the salt and set aside. In a large saute pan, cook the onion and eggplant in the olive oil over medium high heat until vegetables start to soften, about 8 minutes, stirring frequently. Add the garlic and mushrooms and cook until mushrooms soften, about 5 more minutes.

Pour in the wine and stir to let it evaporate. Add the basil, quinoa, remaining salt and pepper and turn off the heat. Stir in the parmesan cheese. Gently spoon the filling into the empty tomatoes, and top each one with a reserved tomato top.

Place the tomatoes in a baking dish sprayed with a little olive oil from a mister (or nonstick spray). Mist the tomatoes with a quick spray of olive oil from a mister. Cover the dish with an oven-safe lid or foil. Bake until the tomatoes are tender and quinoa mixture is hot, about 35-40 minutes.

Chef’s Notes: The recipe works well with up to a half pound of cooked ground meat added to the filling if desired. Tip: Crinkle up foil into a ball if you need to secure tomatoes in baking dish so they don’t slide around.

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CHARRED GREEN BEANS WITH LEMON VERBENA PESTO INGREDIENTS 1½ pounds slender green beans 2 teaspoons olive oil Lemon Verbena Pesto 1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves) 2 garlic cloves ¼ cup grated Parmesan cheese ¼ cup pine nuts or English walnuts ½ cup olive oil DIRECTIONS Prepare a hot fire in your grill.

Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.

For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days, or it may be frozen for up to 3 months.

Place the grill wok or basket directly over the fire and stir-grill, tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about ¼ cup of the Lemon Verbena Pesto or to taste.

STRAWBERRY BUTTERMILK CAKE If you don’t have turbinado sugar, substitute an equal amount of granulated white sugar.

INGREDIENTS 1½ cups all-purpose flour ¾ teaspoon baking powder ¾ teaspoon baking soda ¾ teaspoon salt 6 tablespoons butter, softened ½ cup granulated sugar ½ cup turbinado sugar, plus more for sprinkling 1 teaspoon vanilla extract 2 eggs ¾ cup buttermilk 1½ cups small strawberries, plus more for topping (use the smallest strawberries you can find in this cake, or cut larger ones into halves) DIRECTIONS Preheat oven to 400F. Grease and flour a 9-inch springform pan.

Combine flour with baking powder, baking soda and salt.

Beat butter and sugars together until fluffy, about 3 minutes. Add eggs and vanilla; beat well.

Reduce speed to low and add flour mixture alternately with buttermilk, until just blended. Spoon batter into prepared pan. Top with strawberries and sprinkle with extra turbinado sugar.

Bake 30 to 40 minutes or until a pick inserted into center comes out clean. Let cool. Release sides of pan. Remove cake and place on a serving plate.

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NO-FUSS NO-SUGAR-ADDED BERRY JAM Servings: About 2½ cups of jam INGREDIENTS 3 dates, finely chopped ½ cup water 1 small tart cooking apple, like granny smith, peeled and finely chopped (1/4-inch cube) 3 cups frozen mixed berries (no need to thaw) 2 teaspoons lime zest 1 tablespoon lime juice ¼ teaspoon vanilla extract (optional) DIRECTIONS Place the chopped dates and water into a medium sauce pan and simmer for a minute or two to soften the dates. Add the chopped apple and frozen berries, and increase heat to medium high, and bring to a boil, stirring occasionally.

Once the mixture is boiling, turn up the heat to high, and let boil vigorously, stirring constantly, until mixture thickens and turns jammy, about 3-4 minutes. (Carefully add a tablespoon of water if mixture starts to get dry.)

Once the jam feels like it’s thickening, turn off the heat and stir in lime zest, lime juice and vanilla extract if using.

Cool before serving.

Will keep fresh for 2-3 weeks in a tightly-covered jar in the refrigerator.

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CHICKEN ENCHILADAS WITH GREEN CHILI MUSHROOM SAUCE INGREDIENTS Nonstick cooking spray 1 recipe Green Chili Mushroom Sauce 3 cups (12ounces) shredded cooked chicken 1½ cups (6ounces) shredded Monterey Jack cheese, divided 8 (8-inch) flour tortillas 2 plum tomatoes, diced Thinly sliced green onion Chopped fresh cilantro DIRECTIONS Preheat oven to 375F. Coat a 13 x 9-inch baking dish with cooking spray.

Spread ½ cup Green Chile Mushroom Sauce in a thin layer on bottom of prepared pan.

Combine chicken and 1 cup cheese in a large bowl.

Spread about ½ cup chicken mixture just below center of a tortilla, roll up tightly and place, seam side down, in pan.

Repeat with remaining chicken mixture and tortillas. Pour remaining sauce over top and sprinkle with remaining ½ cup cheese.

Cover with foil and bake 30 minutes. Uncover and bake 5 minutes. Transfer to serving plates and top with tomato, green onion and cilantro.

GREEN CHILE MUSHROOM SAUCE INGREDIENTS 1 tablespoon canola oil 1½ cups thinly sliced mushrooms ½ cup diced onion 20 ounces green chili enchilada sauce (Herdez brand) 2 tablespoons chopped fresh cilantro DIRECTIONS Heat oil in a large nonstick skillet over medium-high heat.

Add mushrooms and onion. Cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes. Combine enchilada sauce, mushroom mixture and cilantro in a medium bowl.

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TURKEY TETRAZZINI INGREDIENTS 8 ounces uncooked spaghetti, broken in half 4 tablespoons butter 1 (8-ounce) package sliced mushrooms ¹/3 cup all-purpose flour 1 (14-ounce) can reduced-sodium chicken broth 2/3 cup heavy cream 2/3 cup whole milk ¼ teaspoon ground nutmeg ½ teaspoon salt ¼ teaspoon freshly ground black pepper 3 tablespoons dry sherry 3 .cups chopped cooked turkey (2-inch pieces), about 1 pound 1½ cups frozen corn kernels, thawed ½ cup (2 ounces) grated Parmigiano Reggiano cheese DIRECTIONS Preheat oven to 425F. Coat a 13 x 9-inch baking pan or shallow 3-quart baking dish with cooking spray.

Cook spaghetti according to package directions. Drain, rinse under cool water and drain again. Spread evenly in pan.

Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until lightly browned, about 4 minutes. Add flour and stir to combine. Add broth, cream, milk, nutmeg, salt and pepper. Cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring often. Stir in sherry. Remove from heat and stir in turkey and corn. Spoon over spaghetti and sprinkle with cheese.

Bake 20 minutes or until golden brown and bubbling.

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2018 SAVOR THE SYMPHO

ONY

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2018 JUNIOR AUXILIARY CHARIT Y B

BALL

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