RVL April 2016

RVL Magazine

Spring ISSUE MARCH 2016

Inside: Wedding bliss

Plus

• Johnna Walker • Home makeover • Freddie Harris • Recipes

Restored

Millyn’s prepares to re-open after fire — pg7

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RVL Magazine

RVL Magazine 3

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RVL RVL Magazine

Magazine

Publisher/Editor David Meadows Circulation Mike Geiss Design Marissa Ferreira Advertising Director Michelle Harris

Account Executives Jim Kelley Ashlee Ennis Judy Manning Meagan Wilson Photography Joshua Mashon Production David Weaver

Published quarterly by The Courier, Russellville, Ark. March 27, 2016

RVL Magazine 5

Millyn’s. . . . . . . . . . . . . . . .7 Going back to the home her family built

Sign of the times. . . 10 Lake Atkins Sign under renovation

House flip. . . . . . . . . .14 A look inside a local house remodel

Johnna Walker. . . . . 20 Walking through a piece of downtown history

Nutrition. . . . . . . . . . . . . . . 22 What’s new in dietary guidelines

Stand up paddleboarding . . . . 24 New sport making its way through Arkansas River Valley

Wedding story. . . . . . 30 A wedding as unique as the couple

Freddie Harris. . . . . . 36 Honored to serve the city of Russellville

Lemley House. . . . . . 38 Local art scene grows each year

Recipes . . . . . . . . . . . . . . . . . . . . . . . .45

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RVL Magazine

Millyn’s comes

home

BY RYAN SMITH

I

nside Millyn’s on East Parkway Drive in Russellville, soft music billows about various glassware and innumerable tchotchkes of all shapes, sizes and designs.

The setting is idyllic and serene, aside from the occasional bustling newlyweds feverishly planning the décor and flower arrangements for their wedding.

The calm environment is one carefully orchestrated by 47-year owner and operator Lynne Murphy, along with store manager Teresa Minor. However, the current location is just a stand-in to get them by a turbulent setback. Soon, they’ll be coming home.

Murphy and her mother, Mildred Gleason, opened Millyn’s on Front Street in Dardanelle nearly half a century ago after leaving their jobs as high school English teachers at Russellville and Ola. But on a sultry Aug. 15 afternoon last year, an entire block of historic downtown buildings was destroyed or damaged by a fire, the cause of which remains undetermined.

“We lost one-third of our merchandise, most of our soft goods,” Murphy said. “Standing in the alley and watching 47 years of work vanish was very disturbing, infuriating. But Teresa and I decided it was something we could deal with, something we could jump in and handle.”

As soon as Murphy noticed smoke coming between the ceiling and the wall of her building, staff and customers alike began pulling file cabinets, brides’ records and the cash register into the street and their cars.

The building was catastrophically damaged and had to be destroyed. But first on Murphy’s mind were the registered brides. In less than a week, two brides had once-ina-lifetime parties. Murphy vowed, “Millyn’s will not mess them up.” The store kept its promise, taking bridal orders by phone, calling each bride to assure them their gifts were safe and setting up a rental location within three days.

Murphy and Minor’s doggedness toward getting the job done and doing it well is evident in their work ethic.

RVL Magazine 7

Pictured are Teresa Minor, Lynne Murphy, Lou Ann Stewart, Lacy Woods and Dr. Diane Gleason.

Not pictured are Kathy Leafgreen and Virginia Young.

“Every morning we start by sweeping the street. It makes you realize you’re not too special,” Murphy said.

Murphy said the bulk of her acumen in sales stems from her parents, who took over her grandfather’s Dardanelle Mercantile Company, where they sold everything from animal feed to seed, clothing, shoes and groceries.

Murphy and her sisters grew up in the merchandizing general store environment, and she was taught early how to sell and how to treat customers.

But her family’s retail presence dates back much further, all the way to 1869, when her great-great-grandfather, John Jackson Boyce, walked from Georgia to put up a blacksmith shop on Front Street. Her great-great-uncles operated Boyce Brothers starting in 1880, and at 11 years old, her grandfather, Jack Boyce, was taken out of schools to begin working in the family business. During his lifetime, he would own and operate several businesses on Front Street.

“It was fun and exciting growing up in sales and having parents who were totally devoted to their business,” Murphy said. “They’d work six, seven days a week. Our family has sales in our blood.”

Murphy said when she worked with her mom, it helped to have collaborative young-and-old perspectives. The roles have now switched, she said, with Teresa assuming the younger role — handling all technology — and Murphy the older.

But when people thought at 71 she may use the fire as an excuse to retire, she took offense.

“I thought now what in the hell is that about,” she said. “I made the decision fast about what we’re going to do. I never even considered closing down.”

After all these years, she’s still excited to go to work each day.

“I truly get excited to see a small, independent store function productively in an online and big-store environment. It’s less about money and more about playing the game better than anybody else. It’s fun to deal in beautiful things and with young couples. I love the customers, and it’s still fun to come to work every day.”

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RVL Magazine

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“We give people the service those big box stores lack. That’s why customers come back. That’s why we’re still in business.”

After months of operating out of its Parkway location, Millyn’s is preparing to open back up on Front Street.

The retail store’s grand (re)opening will be on April 2.

So it’s nearing time for Millyn’s to say goodbye to its temporary location in Russellville.

“We receive more traffic on Parkway in an hour than we would on Front Street in a half day, but our customers will come to us no matter where we are, for which we are thankful. We’ve never moved to Russellville because Dardanelle is home.”

Murphy said no matter where she’s at, it’s always been her goal to provide impeccable service to everyone who walks through her door.

“It’s the most satisfying thing to be able to help brides during the most important time of their life,” she said.

“We give people the service those big box stores lack.

That’s why customers come back. That’s why we’re still in business.” •

RVL Magazine 9

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RVL Magazine

Lake Atkins

sign under renovation

BY SEAN INGRAM

The sign that pointed anglers and beauty queens to the location of one of the state’s best fishing sites will hopefully come back to life in the near future.

RVL Magazine 11

Charles May, Rodney Baker, Van Tyson and others from People for a Better Atkins (PBA) have been involved in removing the Lake Atkins sign from the corner of Main Street (U.S. Highway 64) and State Highway 105 to the south.

May said three or four people approached PBA about fixing the sign, which was built after Lake Atkins opened in 1955 or 1956, May said.

The neon fish and words would direct families to the lake, Spillway Landing, a park and beach area.

Like the Mount Nebo Chicken Fry in Yell County, July on Lake Atkins was full of fish fries and politics. Tyson said he thought former Gov. Orval Faubus spoke there one year.

He added that the Atkins Lions Club sponsored the Miss Lake Atkins Beauty Pageant that took place at the lake years ago.

May said after he measured it and started to get prices to fix it, someone who worked in repairing neon signs was found in Dover. May said when a bucket truck becomes available, workers will take down the sign and take it to Dover to be refurbished.

May said he remembered another sign, 8 feet by 10 feet, which gave details on the lake’s north side.

Spillway Landing was on the north, and legendary Lucky Landing is still on the south. May said the Spillway Landing closed down in the 1960s.

Baker and his wife have a boat dock and campground

by Bells Chapel Road.

May said anyone who wants to contribute to the Lake Atkins sign project can make tax-deductible donations by calling him at 479-747-0122. •

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RVL Magazine

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SHOP • DINE • UNWIND RVL Magazine 13

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RVL Magazine

flip

RVL Magazine 15

a repurposed house

BY PATRICIA SPEARS

T

he home of Chris and Tara Abington has not always looked the way it does today. In January 2014, the house underwent some serious changes inside and out.

The couple, along with their four children and two adopted children, Abel, 10, Noah, 10, Lily, 8, Eden, 6, Levi, 4 and Grady, 2, live in this renovated, five-bedroom, three full-bath house they made into a home.

The Abingtons, owners of River Valley Realty, said they chose this house to be their next home because it was centrally located, was in a good neighborhood and was a good size.

“We had a pretty large-sized family to begin with before we adopted the other two kids, after we had already purchased the house,” explained Tara.

Last June, Chris’s sister lost a battle with cancer and the Abingtons adopted her two youngest children, making their family size go from six members to eight.

“As a family, we had done some planning on the front end, all in the unlikely event in your thinking, but you still have to plan for the worst part, and at the time of purchasing the house, we didn’t know we were going to need even as much space as the house provided then,” Chris said.

After purchasing the house, the Abingtons had several walls removed. They removed and redesigned the entire kitchen including cabinetry, relocated appliances, had the duct work replaced and a miniature split heat and air unit installed by Affordabull Heating and Air, had Roys Heating and Air replace the electrical panel, had plumbing work completed by Kurt Spears and raised the sunken living room floor to bring it up to date from a style standpoint.

The Abingtons also had all of their windows replaced with new windows they purchased at Ridout. Mark Hilburn performed a lot of the carpentry work and Tim Cates did the finished woodworking, pergola, siding and

“There were a lot of things that were dated with the design due to the age of the house. ... There really wasn’t anything left. We had everything pulled out.”

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RVL Magazine

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some carpentry work.

“There were a lot of things that were dated with the design due to the age of the house. The fireplace was an old brick style so we came back with rock to put over it to update the look.

We pulled old vanities and light fixtures. There really wasn’t anything left. We had everything pulled out,” Chris said.

Tara added that all of the finishes were redone. The only room not completed was the master bath, which is next on the list and will be reconfigured with new sinks, floor and the tub converted into a walk-in shower sometime this year.

“We covered everything from light fixtures on the ceiling to replacing all of the flooring and all of the walls were either repainted or resurfaced,” Tara said.

The paint used for the remodel was Sherwin Williams, and the walls were painted by David Renfro.

The can lights, lighting fixtures and fans were purchased at Lowe’s and the flooring came from Georgia’s Carpet Mill.

The sun room’s ceiling was removed and raised to give height to the room, making it feel bigger. The walls were also replaced with tongue and groove board to change the look.

Before the transformation, Chris said the sun room would have been hard to utilize, but now it is used as another living space.

“With six kids, now, there isn’t a single part of the house that we don’t use. We utilize all of it at this point,” Tara said.

To accommodate for the addition to the family, the couple converted their office into an additional bedroom and the two older boys share a room, each with

RVL Magazine 17

their own closet.

Tara explained her youngest children were still too small to understand the flip of the house, but the two oldest kids enjoyed seeing the change happen.

The exterior originally had siding, but Chris and Tara wanted to change the look so they lightened the colors, then offset one of the front walls with rock instead of doing all siding again.

For the yard, the Abingtons removed and sodded the entire front yard. All of the landscaping materials were purchased at Taylor’s Nursery, which also gave instructions to the Abingtons on where to put certain plants and materials.

“It doesn’t always turn out looking how you thought at first, but that is part of a remodeling project. You can start out thinking that you won’t run into any

snags but may end up with issues such as problems behind a wall you couldn’t see until you opened it up,” Chris said.

This house had all of the electrical replaced and a few settling problems that were corrected while the floors were opened and time allowed.

“The leveling we were planning on, we knew that one was coming, but some of the wiring we weren’t expecting. We

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RVL Magazine

also were not planning to replace all of the flooring,” explained Chris. “It’s always best to have a little cushion for the unexpected.”

Overall, the remodeling project took approximately three months to complete, during which time, the Abingtons were residing somewhere else.

“It’s a good thing when you’re local and you’ve used a lot of people before.

You know the process that way. The big-

gest part of being successful in completing a large project like this in a short amount of time is having the ability to have your contractors lined up. Some can work at the same time and others have to be set up in a certain order,” Chris explained.

“Another reason for choosing this house is it met all of our needs, and I personally like to be able to put my own personal touches in it. That’s why I like

for a house to not be finished when we start with it,” explained Tara.

Tara said she chose the colors that she did because she wanted the house to feel light, to feel comfortable and to look clean and simple. She also knew having that many kids in the house that she would want items in the house that were easy to clean.

Continued on Page 43

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RVL Magazine 19

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RVL Magazine

BY TRAVIS SIMPSON ately, C&D Drug Store co-owner Johnna Walker has enjoyed watching her husband and son work together behind the counter at the store.

“I think they are enjoying it, too,” Walker said. “At least, they seem to.”

Will Walker recently completed pharmacy school and is the sixth pharmacist in the family, although not all of them work at C&D Drug Store.

Johnna and her husband, R.D., bought C&D Drug store in 1990, but the business has been around since the late ’60s.

“It’s as old as my husband,” Johnna said. “His dad was Dale Walker, and his partner was Charles Oats. They started it in 1968.”

Johnna spends a lot of time volunteering, although she admits not as often as she used to.

“I am real involved in Relay For Life,” she said. “That’s a cause I’m really passionate about.”

Johnna said her passion comes from having lost too many people that she knows and cares about to cancer.

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RVL Magazine 21

with the goal of raising funds to improve cancer survival, decrease the incidence of cancer and improve the quality of life for cancer patients and their caretakers.

Johnna’s role with Relay For Life is to seek corporate sponsorship for the event.

“I work with local banks and the businesses that give us the larger sums of money,” she said.

Johnna described it as “exciting” and interesting.

“You have to really believe in a cause to walk into a business and ask them for $500,” she said. “If I didn’t believe in it, I wouldn’t do it. Sometimes we get it, sometimes we don’t.”

Johnna has also been involved in Junior Auxiliary around 20 years. She has worked on both the local and national level.

But all of this comes secondary to her business, which has seen generations of customers return over the years.

“We have a lot of loyal customers,” she said. “We have people who have been coming to the store 40 or 50 years. We serve different generations of the same family.”

A snack shop has been attached to C&D Drug Store for the duration of its life.

“That kind of sets us apart,” she said. “We have a whole bunch of regulars who have been eating there for years. It’s neat to see people come in with their grandkids to eat or get their coffee.”

The drug store has been involved in the Polar Bear Plunge, which raises money for the Special Olympics, for the last few years.

“Fourteen people on staff or family members participate,” she said. “We do the costume contest and we’ve won two years in a row.”

This year, the team dressed up as characters from Alice and Wonderland.

“It’s hilarious,” Johnna said. “I was the Queen of Hearts. I got pushed all the way in the water this time. The water was cold, but at least the air was warm. It wasn’t too bad.” •

“We have a lot of loyal customers.

We have people who have been coming to the store 40 or 50 years. We serve different generations of the same family.”

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RVL Magazine

Tips to stay healthy and live well

E

BY PATRICIA SPEARS

very five years an advisory committee compiles a report based on scientific findings related to health and nutrition. This report is submitted by the advisory committee to the secretaries of HHS (U.S. Department of Health and Human Services) and the USDA, who create the National Dietary Guidelines.

According to health.gov, the report submitted by the advisory council is not dietary guidelines. The purpose is simply to inform the departments of the scientific findings.

“The 2015-2020 Dietary Guideline models three different types of diet at a 2,000 calorie level, the Healthy American Diet, the Mediterranean Diet and the Vegetarian Diet,” said Ramona Hodges, RDLD (registered dietitian, licensed dietitian.)

According to the 2015-2020 Dietary Guidelines, Americans should consume fewer than 10 percent of calories per day from added sugar, consume fewer than 2,300 milligrams of sodium per day and reduce saturated fat intake to fewer than 10 percent of calories per day.

“Eating a diet with a lot of sugar can increase your risk for heart disease according to studies. This can lead to obesity

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RVL Magazine 23

and all diseases associated with that, including cancer and type 2 diabetes,” Hodges said.

According to the Academy of Nutrition and Dietetics, some ways to ease cutting out sugars are to eat smaller dessert portions, grill fruit for the natural sweetness, swap items such as flavored yogurt for plain yogurt, choose snacks with no added sugar, and drink water, low fat milk and 100 percent fruit juices instead of sugary beverages. Other items to avoid are ones that list high fructose, honey, agave, evaporated canned juices and syrups on the ingredient label.

“If you like sweet items, budget for it. Sugar can come in more than cookies and candy. Some salad dressings and sauces have added sugar as well,” Hodges said.

Strategies for limiting the intake of sodium and saturated fats, according to the Academy of Nutrition and Dietetics, are buying frozen and canned vegetables with no added salt, buying fresh meat instead of processed, cooking from scratch to control the amount of salt used, using citrus for flavoring instead of salt, replacing butter with oil and choosing low-fat or non-fat dairy products.

“The government has removed the limit on cholesterol but added that individuals should eat little dietary cholesterol as possible because foods higher in cholesterol such as meats and high fat dairy products are also higher in saturated fats,” Hodges said.

Other tips listed for a healthy diet are cutting out distractions when you eat, experimenting with different herbs and spices, and slowing down while eating to allow your stomach time to process, which will allow for satisfaction quicker.

Hodges added that an emphasis on protein rich foods helps maintain muscle mass as we age and plays a role in keeping our metabolism running smoothly.

“One main thing to keep in mind is to use moderation in anything you do and to eat food from all of the food groups,” Hodges said. “Limit things that contain empty calories such as soda and sweet tea.”

Exercise is also important to a healthy lifestyle.

“You have to focus on both diet and exercise, it has to be a combination. Exercise has to be incorporated into your lifestyle everyday,” Hodges said. “For beginners starting out, walking is recommended with 150 minutes of walking per week being the goal.” •

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24

g n i f r u S RVL Magazine

the River Valley

BY CAMERON TATE

A relatively new sport, stand up paddleboarding (SUP), has started to make its way to the Arkansas River Valley, which has an abundance of waterways, providing paddleboarders with plenty of opportunities to experience and enjoy this new outdoor sport. Combining balance and core exercise with outdoor adventure and sightseeing, this sport has something for everyone.

Stand up paddleboarding started to become a sport around the 1940s, when surfers steered

RVL Magazine 25

their surfboards with a paddle while standing to help give them a better view of incoming waves and other surfers.

Now, SUP is one of the fastest growing watersports and has recently started moving from the coasts inland. Combining a surf-style board and a long paddle, SUP is a cross between surfing and canoeing.

Unlike surfing, paddleboarding does not require waves and an ocean, but can be done on almost any waterway, such as the lakes and rivers

in the River Valley. Being able to give the surfing experience to people who don’t live near an ocean is one of the reasons the sport has become so popular — even in Arkansas.

SUP is rapidly increasing in popularity, not only because of the fun, but also due to the health benefits that it offers.

“The reason so many people are drawn to paddleboarding is that it’s an amazing full-body workout that improves your core strength, cardio fitness, balance and flexibility with virtually no impact,” said Cody White, certified PaddleFit instructor and co-founder of Finger Lakes Paddleboard.

“Plus, it’s fun to get out on the water and enjoy nature, so it hardly feels like exercise.

Even though paddleboarding is a total-body workout, people of all ages and fitness levels can try the sport.”

Bringing surfing back to River Valley

Paddleboarders can be found on Lake Dardanelle, Big Piney Creek, the Mulberry River and the Illinois Bayou. The lake offers beginners the chance to familiarize themselves with paddle-

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RVL Magazine

boarding in a calm, stress free and wave free environment.

Experienced paddleboarders have recently started making their way to Big Piney Creek, the Mulberry and the Illinois Bayou, which already attracts canoers, kayakers and rafters.

Dover native Josh Meyers grew up going down the surrounding rivers. Like many locals, he was introduced to canoeing and kayaking when he was a kid. “It’s something that I did since I was a kid,� Meyers said. “I was kind of involved through Boy Scouts, but it was something that I really got into when I was about 20. I got more involved right out of high school when I purchased my own canoe, and then several years later, I got a kayak as well. So about 10 or 12 years.�

After moving to California, Meyers took up surfing as a hobby to keep him close to the water. As an outdoor lover drawn to the water, Meyers said that learning to surf seemed natural.

When Meyers returned to Arkansas, he kept his love for surfing, and canoeing and kayaking were not enough anymore.

“I wanted something a little more adventurous,� Meyers said. “Something else to try and tackle, and paddleboarding is like surfing. When you get in a wave it’s very similar. You use your paddle more in the waves, instead of your body like in surfing, but it is very similar.

It seemed like a good core exercise as well. I like fitness and it seemed like a good way to go out, have a lot of fun and get a great workout.�

Meyers has been paddleboarding local rivers for over a year and has been able to make the same runs as experienced canoers and kayakers. He has even been

able to paddleboard the portion of Big Piney Creek known as Helton’s Farm Down, which is one of the more difficult runs and contains the infamous rapids known as “The Mother.� “I definitely say the Big Piney and Illinois Bayou are my favorite around here,� Meyers said. “I really enjoy Helton’s Down. There is the roller coaster and the surfing rapids on it (Helton’s).

It makes it an all day event. The Illinois Bayou has a lot of great spots — Goats Hole is a really good one. Richland Creek is one of the best as well.�

Even though this sport has not quite caught on in this part of the country, Meyers still loves it and intends to continue paddleboarding. “I plan to keep doing this recreationally for sure,â€? Meyers said. “I think it would be great for it to catch on. I think that it’s a sport that people could get into in the rivers around here that are a little tamer. It would be great for families to try out. But, I would definitely recommend taking it to the lake before you take it to the creek or river.â€? •

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A fairytale wedding

Cook style

RVL Magazine 31

BY PATRICIA SPEARS

R

yan and Monica Cook had what she describes as a “fairytale� wedding on October 3, 2015. The couple said their “I Do’s� at the Barn at Twin Oaks Ranch with both of their entire families and all of their friends present.

The two newlyweds met while attending Russellville High School. Ryan was a grade ahead of Monica. Now, Ryan works for Pomeroy Services, a company in Missouri, and Monica is a substitute teacher for the Russellville and Pottsville School Districts.

After approximately three and a half years of dating, the couple became engaged

“It was just me and him and definitely a surprise when he asked me (to marry him).�

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Monica had the “first look” with her father, a tradition typically done between the bride and groom.

toward the end of September 2014.

“It was just me and him and definitely a surprise when he asked me (to marry him),” Monica said.

According to Monica, the wedding was supposed to be simple but turned into a much larger event than planned. Monica’s favorite color is blush pink, so that was the main color of the wedding, as well as gold to complement it.

“And there were sparkles, a lot of

sparkles,” Monica added.

Before the wedding, Monica had the “first look” with her father, a tra-

dition that is typically done between the bride and groom.

Monica walked down the aisle to “1,000 Years” by Christina Perry while carrying a large bouquet that required both hands to hold it. In the bouquet there were pink peonies, air plants, pink and white roses and small framed pictures of her grandparents who have passed.

The ring bearer, Ryan’s son Drake, carried a sign down the aisle ahead of Monica that read “Here Comes the Bride.”

Her bridal party was larger than most consisting of nine groomsmen and nine bridesmaids. Two of Monica’s cousins and Ryan’s nephew were three of the groomsmen, and her sister was one of her bridesmaids.

One thing that made the couple’s wedding unique is they had an unplugged wedding. This means guests were asked to not have their phones out taking pictures during the ceremony in an attempt to keep them out of the way of the professional

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photographer and her assistant.

“A cute sign was made and hung at the Barn letting everyone know that we would like for them not to take pictures or record video of the wedding on their phones. We didn’t want someone’s phone or head getting in the way of the photographer,” Monica said. “I’m glad we did that, (unplugged wedding) too, because the pictures taken by Tryston Hines turned out amazing.”

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The reception was also held at the Barn.

“The women at the Barn were awesome! They did exactly what I wanted and I wasn’t stressed at all,” Monica said. “It was like a fairy tale inside, very unbelievable.”

Another thing that made Ryan and Monica’s wedding and reception unique is they had a “memory table” with pictures of their grandparents and loved ones who have passed on.

During the reception, Monica danced with her father to “My Little Girl” by Tim McGraw.

The couple had a large ivory colored cake adorned with pink peonies and a large silver “C” in the middle.

After the reception Ryan and Monica spent a week in Exuma, Bahamas, for their honeymoon.

“Our personalities go well together. I’m more outgoing and he is more calm, so we balance out each other,” Monica said. •

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“Our personalities go well together. I’m more outgoing and he is more calm, so we balance out each other.”

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Freddie Harris Retired businesswoman proud of her work for Russellville residents

BY SEAN INGRAM Freddie Harris looked off one of the porches of her Skyline Drive home onto the Arkansas River Valley and downtown Russellville.

“This is why I’m on the City Council,” she said. “This is why I love Russellville. When I look out over the valley, it’s hard not to love this place. I don’t care what I live in, just so I have a view.”

She came to the River Valley in 1972, and her grandfather took her up north of Dover. She was hooked.

“When I moved here, I told my mom and dad I think I found the place I’m gonna die. I just said I like it here.”

She went to community college, started her own business in 1985, sold it 21 years later and retired.

Harris has two sons and one daughter, all Russellville High School graduates. One got a master’s degree from Arkansas Tech University, one joined the Air Force and lives outside Birmingham, Ala. They have given her five grandchildren and one great-grandchild to spoil.

She admitted she was a workaholic and was depressed and

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RVL Magazine 37

bored after she sold Medical Office Systems.

She said she was really lost.

Some friends asked, “Why don’t you run for the City Council?”

“I asked, ‘What would I have to do?’ They said you’d attend one or two meetings a month, make decisions on stuff. I’ve been here 35, 40 years, so I go down to the courthouse and filed, I was one of four for that position. I ended up winning.”

She has served on the council since being elected in 2006 and taking office in 2007.

“Then I discovered I had been misled,” she said. “It’s not one meeting a month. It’s a challenge, but all in all, I like it. I like the personal strokes from people I don’t know.

It’s the greatest compliment wherever I am and strangers pat you on the back. They like the way you vote and the way I think. It’s a positive influence.

“I know sometimes my thoughts and decisions are hard to accept, especially when I am going against an opposite view. It also tells me they pay attention. It’s like getting a hug. Sometimes I like the fact I can say since 2007, we have rebuilt city hall, built an airport, built a district court building. I

have watched Main Street go from falling down buildings to apartments on top and watch it grow. Even the bulbouts turned out great.

“I looked at the Depot Park and envisioned what the whole area can turn into.

There is a lot of potential, and I see that.

My spirit has never been broken. But the personal strokes, these are just people.”

Harris remembered the advice she was given by Dr. Burgess.

“You can’t be chief and Indian,” she recalled. “My job is not a popularity contest.

It was about doing a good job. I feel like on the city council, I am not doing it for popularity. One of my great prides was the city’s recycling program and code enforcement.”

Harris said work has begun to redo the city’s Comprehensive Master Plan and update the zoning codes. She would like to see a beautification area within Detroit Avenue, Fourth Street and go as far as Lake Dardanelle.

“We have zoning issues,” Harris said.

“West Main needs to be where offices

“You can’t be chief and Indian.

My job is not a popularity contest. It was about doing a good job.”

Continued on Page 43

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‘The place you really want to be’

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RVL Magazine 39

W

hat started with two women from Yell County asking Sarah Keathley to teach them how to paint, has now burgeoned into an active and sprawling studio where 25 artists work with oil on canvases.

“I told those two if they got me four people, I would teach them. They did, and we started the Lemley House Art Guild around my dining room table,” Keathley said.

Keathley, who was born and raised in Russellville, moved from her dining room table to a shop outside her home on Denver Street, where about 15 people would attend her classes.

The man who built her home in the 1930s was named Clarence Lemley, hence the Guild’s moniker.

After a stint on ‘C’ Street, the Guild found its current home on North Commerce Avenue where she teaches oil painting three times a week. In addition to the 25 practicing artists in the Guild, Keathley said there’s currently about 25 more aspiring artists on her waiting list.

The Guild has featured workshops led by artists such as Guido Frick of Germany, Bill Garrison of Russellville and Veljko Djurdjevic of Serbia.

Keathley has been involved in art since she was 10 years old, when she took classes under Gertrude Vancleve. Perhaps her biggest artistic inspiration is her mother, Sue Tucker, who paints watercolors and who, like Keathley herself, won the River Valley Artist of the Year Award.

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But although her title at the Guild may be teacher, she said her role is much more that of the encourager.

“If I have any gift, encouraging others is it,” she said.

“Anybody can make art because it’s a learned skill. And with everyone helping each other, people are really able to develop their skills here. Every artist can paint what they want because we don’t do a formal series of lessons.”

She said artists at the Guild hold every type of day job — nurse, dentist, dancer, doctor, lawyer and CEO — but when they walk through the door, they’re all just artists with a passion for painting. No matter what the artist’s level, from novice to expert, she said she’s there to help with technique and give advice on color, composition and perspective.

Within the Guild is an intense family-like camaraderie, but the artistic experience in itself can, if desired, be quite individualistic. Above every artist’s station is their name, and everyone has their own key, so if they get inspired at 2 a.m. on a Tuesday, the Guild is there for them.

Often, Keathley said, if someone goes to paint, others will show up.

“It’s very much like a family,” she said. “We’re all such close friends. We go on vacation together and go on art trips together. When someone in our little community has a need, we’re always there for them with support.”

This endless support mirrors Keathley’s mindset as a teacher. Guild artists Susan Jackson and Sara Daily both called her “extremely positive” no matter what is going on.

No negativity is allowed in the studio, they said. Whatever’s going on, they “leave it at the door.”

“The important thing for us is to allow ourselves to create art, be stimulated by that art in many ways and then spread this art throughout the community,” Daily said.

The artists’ influence, as well as the external experiences that influence them, extend far beyond the Arkansas River Valley, though. Members of the Guild often travel through Arkansas to paint landscapes, but groups have even traveled to Mexico, and a trip is in the works to go to New Mexico.

Still, the close-to-home aesthetics are hard to beat, and when the heart of the Natural State is in your backyard, the influence on art is inevitable.

Keathley said places like Petit Jean, Nebo, Mount Magazine and Subiaco Academy are all locations that have been painted by artists in the Guild.

RVL Magazine 41

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“I’m inspired by Impressionists, but I’m also inspired by local surroundings,” Keathley said. “I feel like a lot of the art produced here reflects Southern life and landscapes.”

Although the perception of rural Arkansas may not include thriving art communities, Keathley said she feels like Alice Walton and Crystal Bridges has worked wonders in changing that perception, making “fine art available to more people who want to experience and network about art.”

Keathley said she’s seen tremendous growth in the River Valley art community, growing from a single art gallery a few years ago to now being home to five.

“Artists are drawn here; it’s something about the surroundings,” Keathley said. “People are inspired by the outdoors because it just makes you want to create.”

Guild artists have been awarded numerous accolades, such as International Merit awards and being featured on the cover of renowned magazines. However, the feeling of family far outdoes any trace of competitiveness.

“Art is a journey,” Keathley said. “We’re not trying to get a finished, fabulous product. It’s more about being with fellow artists and talking through a piece. We’ve all made this an atmosphere where everybody knows your name, and we’re all happy when you’re here. This feels like the place you really want to be.” •

RVL Magazine 43

and homes can look alike. Walmart (Neighborhood Market construction) divided my ward, and it divided a whole town. We need to do something where specifications meet what we already have or what is already there. “I’d like to see Highway 7 developed more, and more small loans to businesses. I know a business can be built by a woman who had no money, or anybody else with an idea. We need

more skilled workers.�

But what concerned the alderwoman the most, she pointed out, is the city cannot afford to pay for some of the projects that will begin construction this year without raising taxes. “This last year, we had a turnback of $787,000. We are spending it left and right. If we can somehow stop spending it and put it into emergency fund. I don’t know if anybody took me seriously. We are buying things and we have so far spent $300,000.�

Continued from Page 18 She also had Tim Cates build a vanity and stair rail, custom made out of wood that came from a barn in the early 1900s that belonged to Frank Griffin.

The Abingtons have flipped several houses they have lived in and a couple they have sold. “We made a decision, and this is probably pretty foundational to all of this, that we were remodelers, not builders. We figured out that we were better at remodeling. It’s not that other people don’t have the capability to see it, but in all reality most people can’t. They can’t see the after, they can’t see the potential of it,� Chris said.

According to Chris, before they purchased this house it had been on the market for over two years. The house did sell a few times but never actually closed, Chris felt it may have been overwhelming to most people based on the repairs it needed. He and Tara could see past the repairs though and see what it could be. “Just having clarity helped,� Chris said. “Where we feel we are really geared to, both of us, is we’re geared towards seeing what it could look like, not what it looks like now, which is different than when you build and see it from the ground up.

We both just found that we enjoyed more of seeing something get repurposed.�

Chris and Tara learned that they worked well together remodeling because they each have a different set of skills needed for the job. Chris is good at the real estate side of the project, figuring out the amount the couple can spend on a remodel project based on what the house should be worth in the market when the project is done. Those numbers, in turn, help Tara to plan where in the house they would see the most return and to make a budget of how much money would go towards each room. “I think that makes us unique that we can do that together.

Those two things are probably the biggest if you back up away from it. We’ve done new construction too but we enjoy remodeling more,â€? Chris said. “Repurposed. That’s a good word for what has happened with our family and the house. I was just sitting here thinking about that word. It pretty much describes what has happened with us as a family and what we like doing with houses, including the one we live in now.â€? •

She pointed to a plaque on the wall and said she doesn’t go out the door every morning without saying these words: “God, grant me the serenity to accept the things I cannot change, courage to change the things I can, and wisdom to know the difference.â€? “I like the teamwork on the council, and the teamwork on the (Pope County) Election Commission. It’s a real learning experience,â€? Harris added. •

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spring recipes

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Seared Ahi Tuna Tacos with Asian Slaw and Chipotle Aioli Yields: 1 3 flour tortillas - heated 1 6oz yellowfin tuna rubbed with blackening seasoning

S

ince August of 2015, Les Williams has operated as catering chef for Arkansas Tech University. In his early years, he joined and served in the Army National Guard for four years. At the age of 21, Williams began as a fry cook at the Indian Hills Country Club in Fairfield Bay. “I immediately fell in love with cooking and knew that’s what I was going to do as a career,” he said.

After two years, he was promoted to headline chef, which led him to greater opportunities, such as learning and training under various talented chefs.

Many people in the Russellville community may recognize him from Savannah’s in Dardanelle, where he worked when he first moved to the River Valley. Others, however, may know him from his recent job at the Russellville Country Club, where he was head chef and kitchen manager for two years.

Asian Slaw: ½ head cabbage chopped 1 tablespoon sesame oil ½ teaspoon ginger 1 green onion coarsely chopped 1 ½ tablespoons soy sauce ¼ cup rice wine vinegar or white vinegar ½ carrot shredded ¼ cup peas ¼ cup sliced almonds

2 teaspoons sesame seeds ¼ cup mayo 1 teaspoon brown sugar Salt and pepper to taste Chipotle Aioli: 1 can chipotle peppers 1 clove garlic chopped 1 lime squeezed ½ cup brown sugar ¼ cup honey ¼ cup olive oil 1 teaspoon Worcestershire sauce ½ cup mayo ½ cup sour cream

To make the Asian Slaw, mix mayo, sesame oil, soy sauce and vinegar in a bowl. Toss dressing in with the rest of ingredients and chill.

To make the Chipotle Aioli, combine first seven ingredients in a mixer and mix until fine. Add mayo and sour cream and mix until all ingredients are combined.

Heat 1 tablespoon of olive oil in a pan. Sear yellowfin tuna on both sides for two minutes each (longer if you prefer it well-done). Set in a cooler for 5 minutes. Slice into thin strips. Heat tortillas on grill until warm. Place coleslaw on each tortilla, then strips of tuna, and top it off with chipotle aioli.

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Gazpacho Yields: 8

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6 cups tomato juice or regular V8 1 red bell pepper seeded and chopped 1 green bell pepper seeded and chopped ½ cup chopped red onion ½ cup chopped carrot 1 cucumber seeded and chopped 1 garlic clove minced ¼ cup olive oil 1 lime juiced 3 medium tomatoes peeled, seeded and chopped 2 teaspoons balsamic vinegar 1 teaspoon red wine vinegar 1 teaspoon salt ¼ teaspoon pepper ½ teaspoon cumin Place all ingredients in a mixing bowl and mix thoroughly. Put half of the mixture in a blender and blend until smooth. Combine it all together and let chill for two hours. Garnish with avocado wedge.

RVL Magazine 47

Sweet Potato Hash with Peppers and Poached Egg Yields: 8 1 1/3 pound sweet potatoes, fresh, peeled, diced ¾” 1/3 teaspoon salt, kosher 4 ounce fresh, yellow onion, diced ½” 2/3 teaspoon fresh garlic cloves, peeled, minced 4 ounce fresh, green bell pepper, diced 2 ounce fresh, red bell pepper, diced ½” 1 teaspoon black ground pepper 2 ¾ olive or canola oil 8 eggs

1) On a large sheet pan or several sheet pans, spread the potatoes out and back in a preheated oven at 375 degrees for 20 minutes, until the potatoes are tender.

2) In a large sauté pan, heat the oil, add the onion and garlic and sauté until the onions start to get translucent. Add the peppers and sauté for a few minutes, then add the potatoes. Sauté everything together until everything gets nice

and brown, but not burnt. Then, season with salt and pepper.

3) To poach the eggs, bring a large pan of water to a rolling boil, break the eggs one by one into the water into cups and pour them into the water. Don’t crowd the eggs into one saucepan, poach them in batches or use more saucepans. Cook the eggs until each one has become white, they should not be hard, just soft to touch.

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Cauliflower Puree Yields: 8 12 ounce fresh, cauliflower, chopped 4 ounce fat-free cream cheese 1/3 teaspoon kosher salt 1/8 teaspoon white ground pepper Place cauliflower in perforated pan and steam for 12 minutes or until tender. Then, put hot cauliflower into a bowl and add remaining ingredients. Puree with an immersion blender or robo coupe.

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Thai Chicken Salad Yields: 1 1 chicken breast grilled and sliced 2 cups greens (any kind you would like) ½ avocado sliced ¼ cup peas (may use wasabi peas) ¼ cup cashews ¼ cup green onions chopped

6 cherry tomatoes halved Handful chow mein noodles

Dressing ½ cup mayo 1/3 cup sweet chili sauce 1 teaspoon sriracha sauce

½ teaspoon granulated garlic ½ teaspoon pepper Mix all ingredients in a mixing bowl and drizzle on top of salad.

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2016 Chamber Banquets PHOTOS BY TRAVIS SIMPSON

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JA Charity Ball PHOTOS BY JOSHUA MASHON

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Savor The Symphony

PHOTOS BY JOSHUA MASHON

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