RVL June 2015

RVL

RVL Magazine 1

SUMMER ISSUE

Magazine

JUNE 2015

Inside:

• Dr. Mary Ann

Rollans

• Brown’s Catfish • Assoc. Pastor

Gail Brooks

• Chef Tim Walsh’s

summer recipes

Hector’s Collins on the road to

Miss Arkansas

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RVL Magazine

behind the lines Hello summer! After a long wet spring, it appears the long hot “humid” summer is here in the River Valley, so take time from mowing the yard, weeding the garden or painting the house; sit back and enjoy reading about the interesting people and businesses featured in this issue of RVL. First up is our cover story, Hector’s Miss ASU, Jade Collins. She will be front and center as a third-year contestant at Miss Arkansas in July. Find out her challenges, accomplishments and why she is ready to go on and represent Arkansas in Miss America.

Lavada Linton, grandmother of nine, has owned Shinn’s Preschool and Nursery for more than 27 years. Over the years, she has been committed to helping children “find their place.” Courier readers have voted Shinn’s Daycare Best of The Best for four consecutive years. I can understand the recognition because my two sons stayed with Ms. Lavada. Now, she cares for my grandchild.

Brown’s Catfish - what makes this local restaurant a great success? Al and Beth Brown!

In 1978 they moved to Russellville with all their favorite recipes and started this locally owned restaurant. Brown’s is the recipient of this years’ Readers Choice Awards for Best Seafood.

A special feature will take you inside our local

Senior Activity Center. You won’t find people sitting in a rocking chair here! Our area seniors are on the go traveling, staying fit and competing in state sporting events.

Looking for some new recipe ideas? Meet Tim Walsh, executive chef for Arkansas Tech University.

Chef Walsh brings exciting new ideas to the table with a new twist on some summer favorites.

Planning a big vacation? Sean Ingram interviews some of our locals to find out where they take their summer vacations. For me, this year will be a very short trip since I’m in the middle of planning an August wedding for my youngest son. I’m finding out this can be a very time consuming process. Whatever your plans are, have a happy and safe summer!

As always, thank you for reading.

RVL Magazine

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

Account Executives Jim Kelley Lauren Lampkin Judy Manning Meagan Wilson Photography Joshua Mashon Production David Weaver

Cover photo by Manda Standridge (Manda Lyn Photography)

Advertising Director

Published quarterly by The Courier, Russellville, Ark. June 28, 2015

RVL Magazine 5

Jade Collins. . . . . . . . . . . . . . . . . . . . . . . . .6 Miss ASU, next Miss Arkansas?

Gail Brooks. . . . . . . . . . . . . . . . . . . . . . . . 10 A Russellville minister with an intriguing story about her route to faith and service

Dr. Mary Ann Rollans. . . . . . .12 Long-time ATU administrator and educator retires

Seniority rules!. . . . . . . . . . . . . . . . . .14 There’s plenty of activities for local senior citizens to do this summer

Lavada Linton. . . . . . . . . . . . . . . . . . . 18 Shinn’s Preschool and Nursery has been serving River Valley children and their families for 27 years

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Arkansas Tech executive chef Tim Walsh offers summer recipe ideas

Brown’s Catfish. . . . . . . . . . . . . . . . . . 28 A local seafood classic — read owners Al and Beth Brown’s story

Summer vacation . . . . . . . . . . . . . .30 destinations Locals share their favorite summer destinations

Summer ’s hot items . . . . . . . . . . .34 Local businesses share some of this summer’s anticipated hot items

Inaugural Scholarship Gala. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 An evening of entertainment to support Arkansas Tech students

Tech Travel. . . . . . . . . . . . . . . . . . . . . . . . 38 First destination of 2015 — Garvan Woodland Gardens and Crystal Bridges

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RVL Magazine

Hector’s Miss ASU 2015 to compete in Miss Arkansas

By Ryan Smith

M

iss Arkansas State University 2015 Jade Collins said the original inspiration to enter the world of competitive pageants was the possibility of wearing a dress. Collins still cherishes the chance to throw on a dress every now and then, but she said her six-year career in pageants is now fueled by much different goals — goals that matter.

“To say pageants are only about beauty couldn’t be farther from the truth,” she said. “The way a contestant looks is actually the last thing the judges look at. The interview and talent portion is looked at much more closely because it’s really more about the intelligence of the woman, and the story she has to tell.”

Collins, a 19-year-old sophomore strategic communications (PR) major, raised in Hector and now living in Russellville, said she never expected to win Miss ASU, but she was confident in her ten-minute interview with five judges because it gave the judges the best opportunity to get a feel for who she is.

Although the interview portion is Collins’ favorite segment of pageants, she said the one on-stage question contestants are given 20 seconds to answer is the most nerve racking.

“The interview is conversational, unlike the on-stage question,” she said. “Your response has to be intelligent, but at the same time it has to be short and concise to make sure you’re not boring the crowd to sleep.”

Once the question is asked and the clock begins to tick, Collins said there’s a split second spent wondering if anything will come out of her mouth. But she is able to handle her nerves in a manner she called healthy and natural. She said for her it’s more excitement than jitters.

The swimsuit portion, however, she’s less

“To say pageants are only about beauty couldn’t be farther from the truth.

The way a contestant looks is actually the last thing the judges look at.”

RVL Magazine 7

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RVL Magazine

excited about.

“I don’t know if any girl wants to get on stage in a two-piece and then feel completely comfortable about it,” she said. “There’s times when I feel a little exposed, but I know it’s to showcase a healthy lifestyle. I just keep in mind that everyone gets nervous on some level about different portions, and I say a quick prayer to ask God to showcase my abilities as best as possible.”

She’ll be front and center as a third-year contestant at Miss Arkansas in July to do exactly that.

Collins said she competed in the state’s top beauty pageant as a 17-year-old high school senior and was the youngest woman there. After another year of competition during her freshman year at ASU, she said she feels more mature, and this is the year for her to win Miss Arkansas and go on to Miss America.

She’ll sing Gloria Gaynor’s 1978-hit “I Will Survive” in July, a fitting choice for someone who said since a young age she’s been told she has a big voice for such a little girl.

“I am a singer, but believe me, singing is the only talent the judges or anyone in the audience would want to see me try to do,” she said.

But her philanthropic track record is testament asserting a purposeful talent of sharing her time, effort and dedication to a cause she’s promoted since forming the first Arkansas-based student organization of its kind in 2014.

Collins’ platform for Miss Arkansas is “Live the United Way,” which means she supports the organization and tries to encourage others to join.

Since 2012, she has helped secure more than $20,000 in funds for the United Way. She also collaborated with Arkansas State University student organizations to organize a food drive that provided over 1,000 pounds of canned goods for the Northeast Arkansas Food Bank. Before her 20th birthday, she’s

logged more than 800 community service hours.

If Collins wins Miss Arkansas in July, she’ll be given a $20,000 scholarship, a car for a year and a year off school to travel throughout the state and promote her platform. And, of course, the reward of competing in Miss America in September.

“I’ve never prepared for anything as hard as this Miss Arkansas pageant,” she said. “You never believe you’re going to win the title, just like I didn’t believe I would until my name was called for Miss ASU. I remember all my sorority sisters standing up and screaming at the top of their lungs. I cried a little, but not enough to make my mascara run.”

Collins will have every reason to cry until there’s no mascara left if she pulls off the Miss Arkansas 2015 title. And it may not be just her sorority sisters standing and cheering, but the entire state. •

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RVL Magazine

Pastor reflects

on career in ministry

By Ryan Smith photos by joshua mashon ail Brooks has made the often tortuous journey to find spirituality in, and amplified beyond, this three-colored sphere we inhabit. Now, she said she’s home.

Brooks, associate pastor at First United Methodist Church in Russellville for the past six years, said she grew up in a denomination that didn’t recognize female ministers. When she turned 18, she says she became “un-

G

churched,” with no desire to attend religious services, much less to adopt the livery of the Church.

But at age 28, Brooks went to the United Methodist Church in Mabelvale with a friend and encountered then what drove her to attain her masters of divinity at Memphis Theological Seminary, and what still drives her today.

“When I went to the church, I found my home,” she said. “I met the God of grace and love, who is always wooing and drawing us as humans to know

him. From the moment we’re conceived, He has justified our existence.

We’re continually being perfected in His love. And I was just amazed that God had given me the clear message of what I needed to do.”

Her family supported her decision to enter the ministry, even though she had to secede from the church she was baptised in to join the subset of Methodism. She said at no point during her Continued on Page 23

RVL Magazine 11

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RVL Magazine

Rollans starts new chapter after Tech retirement

By Ryan Smith Dr. Mary Ann Rollans spent 18 of her 35 years at Arkansas Tech University as the dean of professional studies and community outreach.

Now, Rollans has decided it’s time to retire from her career in educational administration.

Rollans, who turns 70 soon, was a trailblazer at Tech, establishing what was at the time one of only two emergency management bachelor programs in the nation.

In all, Rollans developed six new degree programs at Tech, procured more than $6 million in external funding, brought in more than 1,500 new students as director of an accelerated online degree program within three years of its development and made countless contributions to the furtherance of Tech’s eminence

among the top universities in the state.

But for Rollans, a goal-oriented and task-driven woman, her 47-year professional career isn’t about the accomplishments and prestige, but rather the relationships she developed and continues to consider invaluable to both her success and happiness.

“More than anything, I’m going to miss all of my colleagues, many of whom aren’t still at Tech — I outlasted a lot of them,” she said.

“I think about how important all of my mentors were to me, and I took lessons from them and always did my best to promote those competent individuals to higher positions. So my policy is to pay that forward. I want them to do the same when they get into those supervisor or adminis-

“I think about how important all of my mentors were to me, and I took lessons from them and always did my best to promote those competent individuals to higher positions. So my policy is to pay that forward.

RVL Magazine 13

trator roles.”

Competency for Rollans means earning it. And her resume proves she’s done her due diligence, and beyond, to earn each step she’s taken in ascending the administrative ladder.

While at Tech, she said it was her background in writing that gave her the tools she needed for success at the highest levels. She originally achieved her bachelor’s at Tech in English education before going on to get her master’s of secondary edu-

cation at the University of Central Arkansas and her doctorate of adult education at the University of Arkansas.

“I was constantly writing curriculum for degree programs and developing course descriptions,” she said.

“My background in writing came into play for me in an extremely beneficial way for me. I have just always loved writing and enjoyed it so much.”

But her influence extends further than pen and paper — or even Tech

R AT E S A S L O W A S

for that matter.

Rollans made four trips in three years as an envoy to the Republic of China as a guest of the Chinese government to increase educational collaborative projects and present Tech’s capacity for preparedness to respond to needs in emergency situations in China.

She presented her work at the China-U.S. Conference on Disaster Continued on Page 22

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RVL Magazine

Seniors have several ways to stay active in summer

By Sean Ingram photos by joshua mashon

T

he senior centers in Pope and Yell counties arenâ&#x20AC;&#x2122;t also called activity centers for nothing.

Now that summer is here, it means you can put the winter blues behind, get out of the rocking chair and enjoy the sunny and longer days at your favorite senior activity center.

Sherry Tidwell, senior programs director for the Pope County Senior Wellness and Activity Center, said the number of people who come to the center at 1010 N. Rochester in Russellville increases when summer rolls around.

The center offers a full array of activities, starting inside the facility and venturing outside its walls throughout Arkansas and the United States.

There are opportunities to go on day trips throughout Arkansas and even charter bus trips to destinations throughout the nation. A recent day trip took participants to Eureka Springs, while another group recently enjoyed a charter bus trip to Niagara Falls.

But if you donâ&#x20AC;&#x2122;t want to go anywhere and stay close to home, this center has activities designed for every level of senior.

Seniority Rules!

RVL Magazine 15

Keep your creative juices flowing with an oil painting class or the crochet club.

You can enjoy a new state-of-the-art fitness center with equipment designed to meet all the needs of a good exercise program, including equipment designed to increase your strength.

It was made possible by a state grant.

There’s also a pool room for the billiards enthusiasts or a computer lab equipped with Wi-Fi and high-speed Internet connection where anybody can surf the Web. Games? There are games you can sit down, like Wii bowling and chair volleyball, which uses a ball similar to a beach ball for participants to sit and play volleyball. Teams also host seniors and travel to other activity centers.

Then there’s the BBB teams in senior activity centers in Russellville, Dardanelle, Clarksville and Danville who have beanbag baseball teams that take their sport as seriously as the NBA Finals.

Sue Gleghorn said her BBB team, the Grand Slammers, played its first tournament during the Senior Olympics in 2009. The team from the Dardanelle Senior Activity Center won at the Senior Olympics in 2011. This year, they finished second in the regional tourna-

“ It’s the fellowship, the camaraderie. It helps them both mentally and physically.” ment in April and advanced to the state tournament in May. Both chair volleyball and beanbag baseball teams can have about a dozen people, Gleghorn said. Baseball players throw beanbags through holes in a board that are about 2 ½ to 5 inches, ranging from a home run to first base.

People can either use the chairs for bases, or can use their own devices if they can’t walk to first, second or third.

Seasons last from March through October, with a day of practice and one day committed to games each week.

“It keeps you moving,” she said. “Everybody wants to win, but we also want to have a good time.”

More ways seniors can have a good time is dance classes, Zumba Gold or Tai Chi or even line dancing. And

there’s a new class that’s taken local senior activity centers by storm.

Earline Sorrells is in charge of site support for Yell County and moved from the senior activity center in Danville to Dardanelle recently. She taught the Move with Balance class in Danville and is bringing it to Dardanelle in July.

“Our culture expects older people to decline, not move — to be set in their ways and not try new things,” she explained. “Research shows that the brain learns and changes throughout our lives. We have to exercise our brains to keep them growing.”

According to Sorrells, Move with Balance is designed to develop a strong connection between the body and the brain with a focus on vision training and sensory motor skills — to enhance a person’s sense of balance. It involves both standing and sitting and includes strengthening exercises for the lower body, regular balance exercises, and other fun activities and games that challenge one’s balance and brain.

“People take the sense of balance for granted, until the day comes when they slip, lose control and fall,” Sorrells said. “But we can prevent such an event by realizing that balance is a skill.

Through this class, it teaches that this

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skill can be developed and maintained.

“People who take this class show improvement in lower and upper body strength, aerobic endurance, lower and upper body flexibility, agility and balance.”

Move with Balance also helps train both eyes and the brain to coordinate together. Sorrells said a woman in Danville told her that her eyesight improved after participating in the class for three months.

“The exercises we do helps the brain to change and grow,” Sorrells added. “Their whole brain is activated. They become more confident in their movements and can move with ease and comfort.

“It is amazing how beneficial this class is to the people who participate. You can see their improvement over the weeks.

They feel better. They like that they are active.”

Kim Dyre, site coordinator for the Dardanelle Senior Activity Center for the past three years, said she loves seeing the men and women participate in all the classes and travel to other centers. Her mother was director at the senior center in Alma.

“They do get to go to other centers and meet other people,” Dyre said.

“They just have a good time. It’s the fellowship, the camaraderie.

It helps them both mentally and physically.

“I have a woman who comes here who told me she has chronic pain, but she doesn’t think about it when she is here at the center. “ Tidwell said the activities offered at the senior center in Russellville also help someone when they have lost a loved one.

“They may think ‘I feel bad, but when I get up and come here, I feel better when I am here,’” Tidwell said. Especially if they have lost their best friend. It takes them a long time to get over the grieving process.

“When they come here, they feel like ‘I’m not so bad after all.’ We’re a second family for them.”

The Pope County Senior Wellness and Activity Center is open from 7:30 a.m. to 9 p.m. Monday, Thursday and Friday and 7:30 a.m. to 3:30 p.m. Tuesday and Wednesday (beginning July 1). For more information about any activities or classes, call (479) 968-5039.

The Dardanelle Senior Activity Center, located at 701 N. 5th St., is open from 8 a.m. to 8 p.m. Monday and Thursday and 8 a.m. to 3 p.m. Tuesday, Wednesday and Friday. Call (479) 229-4129 for additional information. •

18

RVL Magazine

Lavada Linton

Shinn’s Preschool and DayCare

By Lori Kamerling The little boy toddles over and raises his hands to the woman seated in a rocking chair. She gently and expertly picks him up and sets him in her lap, wrapping her arms around him before planting a kiss on the top of his blonde head. He carefully reaches up to stroke her face and grins.

This scene plays out over and over day after day at Shinn’s Preschool and Nursery, where its owner, Lavada Linton, sits watch at the front door, greeting parents as they pick up their children, collecting fees, writing receipts and caring for children as she has for the last 27 years.

“I’ve always wanted to work with kids,” she explained. The grandmother of nine said she bought the business from its

previous owner, Mildred Shinn, on July 5, 1988.

“I cried for the first three weeks,” she said.

Learning the business was stressful, but Linton’s desire to help children “find their place” won out, and this year, she said, the business applied for Better Beginnings status, a 1-, 2- or 3-star quality rating of Arkansas child care providers, which examines staff, administration and facility requirements.

“That was a long process,” she said.

But the process of realizing her life’s calling was even longer.

“I wanted to be a second grade teach-

er,” she said, “but then life happened.”

Instead, she fell in love with Larry Linton, got married, started a family and worked for the local Safeway grocery store for 18 years. After learning of the store’s imminent closing, she’d heard that Shinn was interested in selling the daycare.

“God made a way for us to purchase it,” she said. “And we’ve been here ever since.”

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RVL Magazine 19

Situated on South Detroit Avenue, just behind Oakland Cemetery, and in a residential part of town, the business has grown from caring for 37 children enrolled to upwards of 63.

It remains fully enrolled with a waiting list. After nearly 30 years, thousands of infants, toddlers, preschoolers and school-age children and their families

have been served by Linton and her staff.

“We always say ‘there is a difference in childcare; let us show you,’” Linton said When she purchased the business, she opted to keep the daycare’s name for several reasons, but the most important had to do with her respect for

the previous owner.

“It reminds me that with everything I do, I want to honor her and keep from embarrassing her,” Linton said.

In all these years, she said, she’s seen many changes in licensing regulations and needs. Family types have also changed. She said she now serves more divorced or single parents, but the children, whom she refers to as “my babies,” and their needs remain her focus.

“I have employees who were my babies,” she said, “and now I’m watching the children of my babies.”

And she doesn’t do it alone. Three staff members have remained at her side for nearly 20 years: a teacher of 4-year-olds, Carla Haney, who has been at the daycare for 19 years; Bethany Pierce, who cooks, assists teachers and helps Linton with everyday tasks, has been with the business for 17 years; and Traci Brewer, an 11-year employee who is in charge of the infant and toddler room.

Continued on Page 32

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Continued from Page 13 Management in Beijing and also spoke at a human rights conference.

Although she’s now exiting the professional world, she said she still has wishes she’d like to see come to fruition at Tech, where she’s been associated with four presidents and maintained a close working relationship with the past five academic vice presidents.

“I’d like to see all the online programs at Tech converge under the College of eTech, and for it to be under a completely separate administration unit, faculty and budget to ensure more autonomy and opportunities. That’s my parting wish, and that’s why I’ve promoted it over the last 10 years.”

Rollans said several of her programs were being discontinued or moving from Lake Point to the campus as the result of reorganizing the Department of Professional Studies under the new College of eTech.

“I’ve seen a lot of changes and challenges in my time at Tech, and I didn’t feel like I could be a contributing part of some changes,” she said. “I had originally planned to retire at the end of the calendar year in December; however, in view of some of the anticipated changes in administrative structure, I decided to go ahead and retire at the end of my current contract year on June 30. The timing was better now since the new budget year begins July 1.”

Rollans said for the first time in a long time she’ll now spend the first six months of retirement not going by anyone’s schedule but her own — this time is hers.

She has three children and eight grandchildren in three states, the oldest of whom is a sophomore cheerleader at Mississippi State. She said she plans to spend more than a few Saturday’s in Starkville.

“Family is coming first,” she said. “I’m taking all the family on vacation to Florida. I told them I didn’t work all this time and save up for nothing. I hope I can outlive my money and then move in with my kids and grandkids and have them take care of me.” •

RVL Magazine 23

Continued from Page 10 inceptive inquiries or her educational training did she encounter any animosity toward her being a female.

Part inspiration, part justification, Brooks reflected on going to a Methodist Church with her grandmother as a child during the ‘60s, where there was even then a female preacher. She said this resonated with a sense of acceptance toward her call.

It wasn’t until Brooks received her first appointment to be the pastor at a church in Norman when she realized there would be a problem because of hidebound individuals clinging to defunct modes of thought.

“I was invited by another pastor to a meeting where there’d be other religious leaders in the community, and I quickly learned some of them had problems with a woman serving in my position,” she said. “In the two smaller churches I served in before I came to Russellville, people left the church whenever I became the pastor. There’s still resistance

to this in a lot of areas. Unfortunately, this is still something female clergy experience today.”

Discriminatory hypocrisy didn’t succeed in obstructing Brooks’ path. After talking about the gender inequality she experienced, she mentioned John chapter 17, in which Jesus, before being arrested and executed, prayed for first his disciples, and then humanity as a whole to become one under God. Brooks maintains this religious tenet scrupulously, she said, because God does not care what color our skin is, what ethnic group we belong to, our political views, our gender or sexual orientation.

“He loves us all the same, and I truly believe it breaks His heart to see people of faith perpetrate any type of violence against other humans, or to demonize those who are different from us, in his name” she said.

Sectarianism within Christianity, as with all religions, is rife. She said varying denominations do create divisiveness, but religion could not have developed any other way. It’s synonymous with the

Welcomes Jared Wood as Market President

Jared Wood has been in the banking industry since May of 1995. He previously served as City President of another financial institution located in Russellville.

Wood is a graduate of Arkansas Tech University with a Bachelor of Science degree in Economics and Finance. He currently serves as Vice-President of the Arkansas Tech Foundation Board. He is a lifetime member of the Russellville Chamber of Commerce Red Coat Committee and 2002 Red Coat of the year; past President of the River Valley United Way; past board member of the Arkansas Tech Alumni Association. Wood also currently serves as a board member of the Arkansas Tech Wesley Foundation. Wood is a 1999 graduate of Leadership Russellville and 2005 graduate of Faulkner County Leadership Institute.

Jared and his wife, Dr. Jeneen Wood, have two children, Parker and Kingsley Grace.

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self-evident truth of humanity: put two people in a room and they’ll find something to argue about.

“I’m not sure Christianity could have continued through the centuries as one body, so of course there were and still are schisms about who God is and what it truly means to be a follower of Christ,” she said. “John Wesley said, ‘We can disagree on matters of doctrine, but we should all love alike.’”

And it’s this freely given love that, for Brooks, defines a true follower of Jesus.

She said a Christian is one who commits their life to servanthood — to do good, and no harm.

She does all the good in her power from the pulpit about one sunday morning a month and every sunday night.

She leads in worship, officiates at the sacraments of holy communion, teaches sunday school classes and helps with philanthropic causes.

She said the church feeds about 40 families daily with its Pope and Yell County food pantry. She is a board member for Pope County Habitat for Humanity, the River Valley Battered Women’s Shelter and River Valley Food for Kids.

Brooks also has been involved in starting River Valley Inter-Faith, which is focused on bringing together not just Christians, but members of any faith interested. She said there’s representatives from Islam, Bahá’í and various Christian denominations.

Brooks certainly fits the United Methodist Church’s and her own definition of a Christian. And her earnest service to the well-being of the River Valley community makes her what all major religions tell their adherents to be — a good person. •

24

RVL Magazine

tastes of summer

T

im Walsh is the executive chef for Arkansas Tech Universityâ&#x20AC;&#x2122;s food service provider, Chartwells. At the age of 13, Walsh found his calling in the kitchen. He now has more than 20 years experience in the hospitality industry. He has been a part of the Tech family for four years now.

Walsh was born in New York and moved to Florida when he was 10. At age 20, he moved to Boulder, Colorado, where he lived until moving to Arkansas in 2005.

The chef started with Chartwells about six years ago at University of Arkansas in Fayetteville and began working at Tech in 2011.

For further information on catering or dining questions, he can be reached at timothy.walsh@compassUSA.com or (479) 498-4304.

All recipes featured courtesy of chef walsh

HERBED BLUEBERRY PUNCH 1 cup blueberries 2 tablespoons honey 1â &#x201E;4 cup mixed fresh herbs, such as basil, mint 2 (32-ounce) bottles lemonade or limeade 1 cup cold sparkling water Place blueberries, agave nectar and herbs in a large pitcher or bowl. Mash blueberries and herbs together with a wooden spoon or potato masher.

Add lemonade and stir to combine. Refrigerate at least 2 hours or until cold. Serve punch over ice and top with a splash of sparkling water.

RVL Magazine 25

SPICY CUCUMBER GAZPACHO 2 Med cucumbers, peeled and chopped 1 green bell pepper, cored, seeded, and chopped 3 green onions, trimmed and cut into 1-inch lengths 2 jalapeno, stemmed, halved lengthwise, and seeded Small handful Italian parsley, large stems removed 2 large cloves garlic, peeled and minced ½ cup chicken stock, or water, plus additional ¼ cup olive oil 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice Tabasco Pepper Sauce, to taste Put the cucumber, bell pepper, green onions, jalapeno, parsley, and garlic into a blender and liquefy.

Add the stock, olive oil, vinegar, lemon juice, Tabasco, and salt.

Pulse to combine.

Taste and adjust the balance of salt and lemon juice if needed.

Adjust the thickness of the soup by adding a little more chicken stock if needed.

Chill for at least two hours.

Just before serving, pour the soup into individual cups, and then sprinkle each with a bit of diced cucumber, red bell pepper, and lemon zest.

ASIAGO CHICKEN SALAD Asiago Chicken 4 Boneless skinless chicken breasts pounded and cut into 1 inch strips 1 ½ cup Panko Bread Crumb 1 cup Flour 1 cup shredded Asiago cheese 2 large eggs ½ cup buttermilk 1 tbsp. course ground black pepper 1 tbsp. salt Salad 5 cups spring salad mix 3 cups romaine lettuce 4 oz baby heirloom tomatoes 1 tbsp. butter 1 pinch salt 1 pinch black pepper 4 oz candied pecans 2 tbsp. white sugar 1 pinch cayenne pepper 4 oz blueberries Dressing 1 cup Ranch dressing ¼ cup packed basil leaves 2 tbsp. white balsamic vinegar Preparation for chicken Preheat oven to 350 degrees Fahrenheit.

In first bowl mix together flour, salt, and pepper. In second bowl whisk together eggs and buttermilk. In third bowl mix panko and cheese.

Take a chicken breast and dredge it in the flour, followed by the egg/buttermilk mixture, and finally in the panko. Lay the breasts out on a pre-greased baking sheet.

Bake for 35-40 min or until internal temp reaches 165 degrees Fahrenheit.

Preparation for salad In a skillet on medium high sauté the baby heirloom tomatoes in butter salt and pepper until they skin starts to split and tomatoes become wrinkled.

In a skillet, on medium, toast pecans while adding in sugar and cayenne. Once pecans darken dump on parchment paper and let cool.

Toss together all ingredients in a large bowl.

Preparation for dressing In a food processor combine ranch, basil, and vinegar. Pulse until the basil is broken down, about 2 minutes.

Slice chicken breast in half diagonally and lay across salad mixture. Dressing right before serving.

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RVL Magazine

COLD ZUCCHINI SOUP WITH CRÈME FRAÎCHE 2 tablespoons olive oil 2 medium onions, Rough chopped 1 3/4 pounds zucchini, quartered lengthwise and cut crosswise 1/2 inch thick 3 cups veg stock Salt and pepper to taste 3 tablespoons crème fraîche Garnish: Drizzle Sherry vinegar

ORANGE TARRAGON CHICKEN WITH RICE PILAF AND MIX VEGETABLES Orange Tarragon Chicken 4 boneless skinless chicken breasts 1 cup orange juice 1 cup chicken broth 1 sprig tarragon 2 tbsp. butter 2 tbsp. olive oil Salt Black Pepper In a medium saucepan over medium high heat, heat olive oil until it shimmers. Lay chicken breast down in pan and sauté until internal temp reaches 165 degrees Fahrenheit.

Careful not to burn the drippings in the pan.

Remove chicken and pour orange juice and chicken broth in pan.

Scrape the bottom of the pan getting all of the bits off the bottom. Put the sprig of tarragon in the mixture and let simmer and reduce by ¾. The sauce should stick to the back of a spoon.

Remove the sprig of tarragon and finish with salt, pepper, and the butter right before serving. Spoon the Sauce onto the chicken for serving.

Rice Pilaf 1 cup white rice ½ cup wild rice

4 cups chicken broth 1 yellow onion diced small 2 tbsp. butter Melt your butter in a medium pan over medium high heat. Once the butter is shimmering sauté onion until translucent. Pour the rice into the pan and slightly brown the rice, being careful not to burn. After this rice is browned, pour in the chicken broth and cover until all the liquid has been absorbed into the rice.

Mix Vegetables 1 Zucchini cut into half moons 1 yellow squash cut into half moons 1 yellow onion pedaled 1 red bell pepper cut into quarter inch strips 2 tbsp. Olive Oil Salt Black Pepper Sauté all the vegetables together in a medium sauce pan on medium high until tender, about 5 minutes

In a saucepan, heat the oil.

Add the onions and cook over moderate heat, stirring, until softened, about 5 minutes.

Add the zucchini and cook, stirring, until sizzling, about 2 minutes. Add the vegetable stock and bring to a boil. Simmer over moderate heat until the zucchini is tender, about 10 minutes.

Working in batches, puree the soup in a blender.

Chill soup, season with salt Ladle the soup into bowls and garnish with a little sherry vinegar.

RVL Magazine 27

RASPBERRY CREAM CHEESE BARS ¾ cup butter, softened 1 cup packed brown sugar 1-1⁄2 cups quick-cooking oats 1-1⁄2 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened ½ cup sugar 2 eggs 1 teaspoon vanilla extract 1 jar (18 ounces) red raspberry preserves 1⁄3 cup chopped silvered almonds

In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350°F for 11-13 minutes or until set and edges just begin to brown.

Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust.

Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly.

Combine almonds and remaining oat mixture; sprinkle over preserves. Bake for 25 minutes or until set and edges are golden brown.

Cool before cutting. Store in refrigerator.

GINGER AND VANILLA CRÈME BRÛLÉE

Custard 2 cups whipping cream 1⁄2 cup sugar 2 tablespoons chopped peeled fresh ginger 1 vanilla bean, split lengthwise 5 large egg yolks For Crème Brûlée 12 teaspoons sugar Sliced fruit (such as mango, papaya and/or kiwi) Make Custard Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3⁄4-cup ramekins in 1 pan.

Mix cream, sugar and ginger in heavy medium saucepan.

Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to

simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes.

Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.

Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.

Make Crème Brûlée Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.

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28

RVL Magazine

Brown’s Catfish

By Lori Kamerling

N

early everything about Brown’s Catfish says family, food and faith. From the wall-mounted fishing lures that once belonged to the owner’s father, to the boat above the door that honors a long-time employee with her favorite Bible verse, to caricature portraits of the Brown family adorning the entryway.

The same could be said of Al Brown, a soft-spoken man of faith, whose livelihood is tied up with food, but who lives for his family.

Hailing from Red Lick, Texas, a small town near Texarkana, Brown met his wife, Beth, in Shreveport, La., moved to Russellville in 1978, and started his family and his business in a place he considers “one of the most blessed places in the world.”

Brown said he learned the business during his time working in a restaurant in Shreveport, where he also learned the value of locally owned businesses sup-

porting each other.

“That’s what makes this place unique,” he said. “We serve as much Arkansas food as we can.”

Up until a few years ago, Brown’s Catfish meant Arkansas catfish only. However, the processing company that was located in South Arkansas closed its doors and recommended a sister company in Mississippi.

The Arkansas farm that harvested the fish, owned by a Mennonite group, still harvests the fish, but sends it to Mississippi for processing, so “it’s still partially Arkansas fish,” Brown said.

He explained that he also uses other Arkansas companies like Riceland Rice, Allen Canning Co., Tyson Chicken, ConAgra, and through its distributor, Ben E. Keith, gets locally grown produce in season.

“We were locally sourced before it was popular,” he said, smiling.

Brown added that most of the items offered are made from scratch using recipes gathered by either Brown himself or longtime employee Ruth Tippin, who worked for the company for 29 years before she passed away.

“Ruth was my other mother,” he said.

A boat mounted above the door features a changeable display, a likeness of a boy fishing, and the words written on the side — “Miss Ruth” along with her favorite

Bible verse John 4:4, and her birthdate, 1-12-29.

The fish batter recipe is derived from his time in Shreveport, as is the gumbo.

But the hushpuppies are made with a recipe his mother used. All fried items are cooked in canola oil, a healthier oil, and baked items are available as well.

The restaurant is open for lunch and dinner Tuesday through Saturday and is closed on Sunday and Monday.

“I get to take care of the two most important things in my life — God and family,” Brown explained. “I worship with my family on Sunday and take care of my ‘honey-do’ chores on Monday.”

Brown said that while other restaurants have begun serving alcohol and new chain restaurants open with the intent of having liquor licenses, Brown’s Catfish will remain alcohol-free as long as he owns it.

“That is a pact between God and me,” Brown said. “I will honor that.”

Brown can be found at the restaurant on the days that it is open and still does much of the cooking. He said he tries to be home in the evenings except on Friday and Saturday, the restaurants’ busiest nights. His wife, Beth, takes care of the books, and their son, Jason, is a manager, making it a truly family run business.

Also found at the restaurant are the loyal customers that Brown can call by

RVL Magazine 29

name.

“I can name about 100 off the top of my head,” he said. “They are here once or twice a week.”

Brown said the restaurant, like most restaurants, also has a hand in training the next generation of workers.

“For most people, restaurant work is not the goal,” Brown said. “We hire people to teach them how to work to prepare them for a life beyond restaurants.”

Many, he said, began work as teenagers or young adults, never having been taught the value of work and earning a paycheck. He said he, like many small business owners, teach them not only work but responsibility.

Hundreds of employees have come and gone, Brown said, and a few have stayed longer than usual, but he said he is proud to say that many have found success in their chosen fields.

“I know of about 20 of the ladies who worked here are now nurses,” he said. “They are having flourishing careers. That is a matter of pride.”

Brown and his wife live in the River Valley and attend the Christian Missionary Alliance Church, where Brown has been an elder and treasurer. Brown and his family purchased the former River Valley Catfish in 1989, while also owning Brown’s Country Inn, which was located on South Arkansas Avenue, and closed its doors in 1993. A recent 1,400 square-foot addition to Brown’s Catfish added a party room and other amenities.

Brown said he plans to continue to work for as long as he is physically able, or at least until the mortgage is paid, but he said he plans to remain in the River Valley.

“I’ve traveled all over with the restaurant business,” Brown said. “and there is no place more perfect.” •

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Summer vacation

destinat

W

here do you go for summer vacation? Is there a special significance, maybe a family tradition or a place that is special to you and your special someone?

What about your summer vacation destination as a kid? Were you one of the ones in the back of the station wagon (those were before SUVs, younger readers) or the pickup truck with all the clothes, chairs, tents, equipment and other stuff needed — except for some dry land when it rained.

We asked our readers to tell us where they have spent or currently spend their summer vacations. We got enough answers to crisscross the country.

“Our number one spot is Gulf Shores. We have gone there for years. We took all the kids and grandkids a couple of years ago. We went to Charleston, S.C., and Savannah, Ga., last year. My husband had a conference, and I tagged along.

That conference this year is in Charlotte, N.C., then we are driving home through the Smoky Mountains. When the grandkids were younger we went to Magic Springs every summer. Best vacations ever are the ones with all your kids and grandkids.”

— Kathy Collins “The last time we went on summer vacation, 2004 or 2005, we went to Myrtle Beach, S.C., and Indianapolis, Ind., to visit family.”

— Shawn Pierce “For short getaways, like a three- or four-day weekend, we usually go fishing in east Texas. A lot of that is due to the

RVL Magazine 31

Dine Out Tonight without unwanted

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fact that most of Mrs. Horton’s family is in that area, and the fishing can be fantastic at times. When we do take a long vacation, say a full week, we always vary where we go, but we are partial to the American Southwest — New Mexico, Arizona, Colorado and others. Last year we were just going to go to Oklahoma for a few days until Chris Lamberson recommended Amarillo and the Palo Duro Canyon in west Texas. That was a great trip done on a “go where the winds blow” basis. We went to the Big Texan steakhouse (no, I did not try the 72 oz. challenge) and the Cadillac Ranch, where all the old Caddys are buried nose down in a field and the Palo Duro Canyon. Had a great time.

This year we really don’t have a plan together at all yet.”

— Mayor Randy Horton

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“This year we are going to Pigeon Forge, Tenn. Last year, it was Orange Beach, Ala. Why Tennessee? We have never been to the Smoky Mountains and we want to see them. We like the idea of less crowds. Also we are going to go zip lining if my family can talk me into it and if my life insurance is paid up. Used to growing up, it was always Branson.”

— Mickey DuVall “I go on summer vacation usually to take my son somewhere to a place of interest he would like or places of attraction like aquariums or zoos.”

— Trey Smith “We usually try to get in a float trip from Tyler Bend to Gilbert on the Buffalo River each year that we can. We also really like the Boxley Valley and Mountain View and try to make it there as well. We used to go to Branson pretty often, but I guess we’ve been gravitating toward more natural surroundings and of course vacationing in Arkansas saves money and really is hard to beat for the scenery. We were lucky enough in the last few years to make it to Gulf Shores, Ala. It’s about as close to home as you can get with nice beaches that aren’t too crowded, and we usually run across a lot of fellow Arkansans when we’re there.”

— John M. Foster Jr.

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“When I was a kid we always went camping at a lake or at the beach outside of Galveston Texas.”

— Gene Daughtry “We went to Disney World this year. I wanted to take my 5-year-old grandson and enjoy it with him. When I was a child our vacations centered around visiting relatives. And my Dad didn’t believe in stopping much, so when I travel now we stop so much it may take us two hours longer to get there!”

— Pam Faulkner “Fort Walton, Fla. It is close enough to the city of Russellville that we can make the drive in one day and it’s the beach. Who does not love the beach? Being raised in Little Rock, that was always our family vacation, and the tradition has continued. We do always try to go on a second destination every year but if we can only do one it is always the beach.”

— Drew Latch “I spend two weeks in Michigan every summer. We go there because it’s home for both my wife and I – and it’s a

Continued from Page 19 “We love them all and we spoil them all,” Linton said, grinning.

She said she also keeps tabs with those who passed through her doors, adding that she is very proud of all of them, some of whom have found great success and prominence.

Linton’s love for children and families has rubbed off on her daughters, with one a teacher and the other the owner of another daycare in Russellville. LeAnne Burris and her husband Bob own Happy Campers Preschool and Clubhouse, while Lynnette Ditto teaches fifth grade in Mountain Home and lives in

RVL Magazine 33

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— Paul Smith “My family usually goes to the beach. We love the ocean! A lot of times on Spring Break we go to Colorado so we can ski.

“I think people are interested in getting away from the hustle of life and depending on how much money and what their exact interests are determine the direction of their vacation. A lot of times people just have a few days so they go somewhere closer — ‘staycations’ means they stay close but still can get away. If you have more time and money you usually go farther.

“People who live in big cities love to come to Arkansas and see the mountains and go fishing, kayaking or canoeing. Russellville and the Arkansas River Valley area are so blessed to have so much natural beauty that we sometimes take for granted.”

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Mountain View with her husband Bill and their three children.

Linton’s husband died in 1993, she said, but she found love again with an old friend from school, Elmer Padgett, whom she married in 1999. He gave her two stepsons, Ricky Padgett, the chief of police in Danville, and Lynn Padgett, who is a construction supervisor in North Carolina. Together they have nine grandchildren.

At a stage in life when most people are looking forward to retiring, Linton said she hasn’t even thought about it.

“It’s not a business,” she said. “This is my life. I want to make every child feel they are important.” •

Nebo 2 wants to thank the River Valley for their continued patronage over this past year. We are deeply honored to provide the River Valley with late model vehicles to serve your family’s needs.

We also provide service contracts and many finance sources for all different kinds of credit situations. Our knowledgeable staff can help you find what you need and get it at an affordable price.

The next time that you are in the market for a vehicle, come to Nebo 2 and experience the low pressure, family atmosphere and a comfortable new way to buy a pre-owned vehicle and save thousands.

NEBO 2

R U S S E L LV I L L E

3405 EAST MAIN • 498-2277

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Summer shades Lefler’s at City Mall offers a variety of Brighton sunglasses styles to keep those eyes protected from the summer sun.

Summer ‘time’ Skyline Time introduces the Skyline watch, featuring the visage of Mount Nebo. These watches have the durability and the beauty of the mountain they display.

Summer decor A Conversation Piece has local, one of a kind pottery to meet anyone’s need for art in the home.

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Loud and clear Hubbard ATV offers the Boss Audio ATV speaker tube to listen to your favorite tunes while you ride your ATV. Custom wedding gifts Cornerstone Jewelry has wedding gifts that can be custom engraved for that special couple on their special day.

Summer colors Salon 121 offers the bright, long-lasting colors that will be popular this summer of Morgan Taylor for your fingers and toes.

Keepin’ it cool Leonard’s Hardware has all makes and color for the popular Yeti Coolers.

These coolers are built to be indestructible and will keep ice for days.

Summer grillin’ Stay organized at the grill this summer with the Prep & Slice available at Millyn’s in Dardanelle.

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Inaugural

Scholarship Gala

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2015-16 SCHEDULE Exploring Scotland and Northern Ireland • August 5-16, 2015 (12-Day Tour) Highlights: Edinburgh, Scone Palace, Whiskey Distil ery, Inverness, Loch Ness, Loch Lomond, Glasgow, Belfast, Titanic Experience, Giant’s Causeway, Derry, Glenveagh National Park, Ulster American Folk Park, Dublin, Irish Night, Royal Military Tattoo, Diverse Golf Courses Greek Isles Odyssey Cruise (Go Next) – Riviera • September 26- October 5, 2015 This cruise to Turkey and the Greek Isles transports you to the stunning cities and islands of Volos, Kusadasi, Patmos, Rhodes, Crete, Santorini and Mykonos.

Amish Country Christmas • December 4-10, 2015 Highlights: Philadelphia – Brandywine Valley – Wheatland – Amish Farmlands – Founder’s Hall Dutch Apple Dinner Theatre – Hershey’s Chocolate World, USA

Graceland-The Home of Elvis Presley- Memphis, Tennessee • January 8, 2016 (Day Trip) Celebrate the king’s 81st birthday!

Canadian Rockies by Train • May, 2016 Stunning landscapes, charming towns and beautiful lakes of the Canadian Rockies.

Magical Rhine and Moselle • October 8-16, 2016 Join us for an exciting 7-night cruise featuring Strasbourg and the romantic Rhine Valley.

Highlights: Strasbourg, Speyer, Mannheim, Rüdesheim, Moselle River, Wine Tasting, Cologne, Amsterdam Mt. View, Arkansas- Bean Festival • October 28, 2016 (Day Trip) Spend a fall day in the Ozarks. Enjoy a beautiful fall day in Mt. View at the 33rd annual Arkansas Bean Fest and Ozark Folk Center.

Updated Passports Required on Trips Outside of the USA!

Tech Travel

Alumni and Friends of Arkansas Tech www.atu.edu/travel For additional information, please contact Dana Moseley, Office of Gift Planning, (479) 964-0532

Garvan Woodland Gardens and Crystal Bridges

By Tech Travel On March 31, 2015, Tech Travel hosted its first day trip of 2015, a tour of Garvan Woodland Gardens. Garvan Woodland Gardens is nestled in the Ouachita Mountains in Southwest Arkansas, near Hot Springs. Garvan Woodland Gardens is a great example of The Natural State at its best.

According to its website, “Garvan Woodland Gardens’ mission is to preserve and enhance a unique part of the Ouachita environment; provide people with a place of learning, research, cultural enrichment and serenity; develop and sustain gardens, landscapes and structures of exceptional aesthetics, design and construction; and partner with and serve communities of which the Gardens is a part.”

The late-March tour featured perfect weather and the vibrant colors of tulips, daffodils, dogwoods and other early blooming spring flowers. Before returning to Russellville, travelers enjoyed a lunch on the garden grounds at the Chipmunk Café. Garvan Woodland Gardens is open daily from 9:00 a.m. to 6:00 p.m.

The second day trip for Tech Travel was to Crystal Bridg-

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es Museum of American Art in Bentonville on May 4. Travelers enjoyed the exhibition titled Van Gogh to Rothko, featuring pieces

by Van Gogh, Picasso, Georgia O. Keeffe, Salvador Dali, Frida Kahlo, Andy Warhol and Mark Rothko. Tech Travelers had the opportunity to dine at the on-site eatery, Eleven Restaurant, for lunch. The day was rounded out with a visit to the museum store. Crystal Bridges Museum of American Art is open daily through the summer, except on Tuesdays, and guided tours are available.

Current exhibitions on view are: Born of Fire, Changing Perspectives of Native Americans, and Fish Stories: Early Images of American Game Fish.

Visit www.atu.edu/travel or contact Dana Moseley at Arkansas Tech University, (479) 964-0532, for more information about Tech Travel.

Heart Stories from Home Jean Harbison | Cardiac Pacemaker

HER HEART PROBLEMS WERE SOLVED RIGHT HERE. All Jean Harbison knew was that she was not feeling her best. Her primary care physician referred her to cardiologist Dai-Yuan Wang. After he performed a few tests, it was determined that Jean’s heart condition was serious. Her arrhythmia was life-threatening. Dr. Wang performed a surgical procedure in Saint Mary’s cardiac cath lab to install a dual pacemaker, correcting Jean’s heart rhythm. “Throughout my treatment, the nurses were great about keeping my friends and family informed of my progress,” Jean said. “Dr. Wang and his team were all very nice. I never had to ask for anything.” Now in her 5th week of cardiac rehabilitation, she is getting stronger every day. Today, Jean has returned to putting her heart into her favorite hobby — solving jigsaw puzzles.

5(*,21$/ +($/7+ 6<67(0

1808 West Main | Russellville, AR | 479-968-2841 | saintmarysregional.com