RVL Sept 2015

RVL Magazine

Mallory Hardin Brooks

Fall ISSUE

SEPTEMBER 2015

KARK anchor reflects on River Valley roots

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

Best Wishes Mallory Brooks from all of your friends at Rose Drug Store. Good luck on all of your future endeavors!

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Mallory Brooks. . . . . . . . . . . . . . . . . . . .7 Russellville native loves helping Arkansans start their day

Fall fashion. . . . . . . . . . . . . . . . . . . . . . . 10 Tips and trends for fall fashion

Old South. . . . . . . . . . . . . . . . . . . . . . .14 Offering home-cooked meals and a step back in time

Dr. Tena Spencer. . . . . . . . . . . . . . . 20 For the love of animals

Do It Yourself. . . . . . . . . . . . . . . . . . . . . 22 Halloween is just around the corner with this DIY project

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Donna Wells . . . . . . . . . . . . . . . . . . . . . . 26 Finding solace in the deer woods

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Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Good Morning

BY SEAN INGRAM Mallory Hardin Brooks may work at a TV station with the motto Arkansas Matters, but Russellville still matters to the mom who wants to wake you up every Monday through Friday, give you a positive start and provide you with as much up-to-the-minute news and weather you need.

Don’t worry. She’ll let you sleep in on Saturdays and Sundays — but don’t be late for church on Sunday.

The 2002 graduate of Russellville High School has been a part of the early-mornContinued on Page 8

Wake up with Russellville native Mallory Brooks

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ing team at Little Rock television station KARK since September 2009. She met her husband when she was at the University of Central Arkansas.

They have a 1-year-old daughter their grandparents love to spoil, and they couldn’t be happier with where they are and what they do.

“I love the morning show and being able to help Arkansans start their day,” Brooks said. “I know people are always in a hurry trying to get out the door, and we want to give everyone news and weather they need to know.

“I absolutely loved living in Russellville. I miss the people the most. The Arkansas River Valley has the kindest people. I also miss the church I grew up in. I spent a lot of time at First United Methodist Church in the youth group and on mission trips. It was a wonderful place to grow up, and I have the happiest memories of Russellville.”

Brooks started her career at KFSM in Fayetteville in 2006.

She explained that it was a fun TV market because there was so much development and growth to report on in Northwest Arkansas.

“I had the opportunity to cover several Razorbacks games, and my first live shot for the station was on the sidelines of the Alabama game when we won in double overtime,” she recalled.

“It was a dream come true! At the time I paused and thought, ‘Am I really getting paid to do this?’

She loved her time in Fayetteville but jumped at the opportunity to move to Little Rock and work for KARK, the NBC affiliate. It was closer to her family in Russellville and a great career opportunity. She reported for two years at KARK and covered everything from politics to crime to severe weather coverage.

Brooks loved being a general assignment reporter, traveling the state, meeting new people and telling their stories.

“Reporters have an amazing opportunity to showcase the work people are doing, especially those who are helping others and changing lives,” she explained. “It’s a tough job, though. There are days when you are on the scene of a homicide or in the middle of a tornado. I miss telling stories and meeting amazing people, but I don’t miss standing on the side of the road during a snow-

“Reporters have an amazing opportunity to showcase the work people are doing, especially those who are helping others and changing lives.”

storm to report road conditions.”

Brooks now lives in Little Rock with her husband, Aaron Brooks, their 1-yearold daughter, Grace Anne, and their westie, Ellie.

“My husband is the best,” she said.

“We met in college at UCA but didn’t start dating until years later. He makes life so much fun. He is an attorney at Wright, Lindsey & Jennings in Little Rock.

“He works hard and is the best dad.

It’s so much fun seeing him so in love with our little girl. She’s definitely a daddy’s girl! Grace has been the biggest blessing by far. She is the sweetest girl and loves to cuddle. I can’t imagine life without her.”

Brooks is a 2002 graduate of Russellville High School and remembered what a great class it was.

“I loved being a Cyclone and loved

the teachers and dear friends I had in school. I was involved in Student Council, Honor Society, CSU and was a majorette in the marching band.”

English was always her favorite subject. One of her wonderful teachers was 11th-grade English teacher Beth Cooper.

Continued on Page 34

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In footwear, ankle boots will be prevalent this season. While some taller boots are still in style, ankle boots are the top choice to pair with dresses, skinny jeans or leggings.

Fall

Clarksville Women’s Clinic 1100 East Poplar Street Clarksville, AR 72830

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Open cardigans, especially longer styles will be seen often this fall. The sweaters go well over a simple shirt or tee and paired with jeans and boots.

Reves said that while skinny jeans remain popular, boot cut jeans are starting to make a comeback.

Back again this fall are Palazzo pants and Chambray tops, which have maintained their status as favorite fall pieces for a couple of years.

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Lace has been and continues to be popular. As for colors, blues and greens are some of the top picks, with teal topping the list as one of the most popular.

In footwear, ankle boots will be prevalent this season. While some taller boots are still in style, ankle boots are the top choice to pair with dresses, skinny jeans or leggings.

For the guys, Reves said Henley tees and woven button-up shirts are popular.

The shirts come in the typical earthy fall colors, with orange and teal being especially popular.

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What’s for dinner?

had been working at chicken houses in Hot Springs when they came to Russellville and bought Old South Restaurant in April 2014.

Zach said his father has had a knack for buying old homes, renovating and selling them better than what they were when he started.

“He was flipping houses before ‘Flip That House” came on TV,” he noted.

The Summitts never intended to change anything at the Old South, but make it better and provide more home-cooked opportunities to keep people coming back.

“I’ve always enjoyed the way we make something better,” Zach said.

Old South Restaurant opened on April 4, 1947, and was listed on the National Register of Historic Places in 1999, the

Welcome Hailey Small M.D. Board Certified Family Practice

Old South offers home-cooked meals, step back in time

BY SEAN INGRAM

What’s the first thing you notice when you walk into the Old South Restaurant on East Main Street in Russellville?

Is it the greetings you hear when you come in, “Welcome to the Old South” or “Hello. Please sit anywhere you like.”

Is it the streamlined design, round windows, metal skin, neon lights, aluminum fixtures or padded booths that date back to more than a half-century ago?

Is it the music — the 1950s and 1960s singers and groups crooning as you look out the window at 2015?

Is it the history, or the fact you are seated in the same place where a couple of entertainers — B.B. King and Elvis Presley — not to mention a couple of former presidents, Jimmy Carter and Bill Clinton, may

have enjoyed dinner and salad with the Old South house dressing?

Then again, it could be the smell of the food being prepared in the kitchen. Breakfast is available all day, but you’ll have to wait a little longer for eggs and bacon and grits after 11 a.m.

Your lunch specials and dinner specials are different each day, varying from roast beef sandwiches, beef tips over noodles and barbecue pork sandwiches to chicken parmesan, meatloaf, chicken and shrimp, chicken fried steak, prime rib sandwich, prime rib steak, New York strip, salmon — and yes, actual fried green tomatoes.

Check out the menu for yourself, or ask your friendly waitress for the day’s specials.

Dale Summitt and his son, Zach,

“Practicing medicine in the River Valley gives me a chance to give back to the community where I grew up. My goal is to provide primary care with an emphasis on preventative medicine to all members of the family.

Prevention is worth so much to the quality of life. Some patients shy away from clinics and doctors, and I hope to build long term, meaningful relationships with my patients that will make them feel comfortable about going to the doctor, and hence keep their wellness up to date and help them be their healthiest.”

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country’s official list of historically significant properties.

William E. Stell, owner of the National Glass and Manufacturing Co. of Fort Smith, built the Old South for local businessman Woody Mays. The streamlined art modern-style design was integral to Stell’s modular diner design.

“When it was constructed, the Old South Restaurant was located in an undeveloped stretch of Arkansas Highway 64, at that time the main travel route from Tennessee to Oklahoma,” the National Register nomination stated. “The diner quickly became an oasis for hungry

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and weary travelers, providing good food and a place to relax 24 hours a day, seven days a week.”

“One of the most interesting stories we’ve had, some people rented a plane and landed in Clinton,” Dale Summitt explained. “They looked for a local restaurant to eat but couldn’t find one. They got back in the plane, flew to Russellville, rented and car and found the Old South.”

Dale normally opens at 6 a.m., then Zach comes in at 7 or 8. Dale leaves when it gets to 7 or 8 p.m., then Zach will close at 9. The restaurant is open from 7 a.m. to 2 p.m. Sundays.

“We end up working the same

hours,” Dale said. “We don’t have a problem with that.”

Running a restaurant comes down to food, location, prices, and customer service.

“Food is number one,” Zach pointed out. “It’s got to be good, and it’s got to be fast. The restaurant has got to be clean with a good location, which this is. And you’ve got to have reasonable prices.”

“That’s our goal,” Dale added. “Everything we serve or do is something you want to come back for — whether it’s the waitress you come back for or

Introducing The Studio

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Continued on Page 35

“Food is number one. It’s got to be good, and it’s got to be fast. The restaurant has got to be clean with a good location, which this is. And you’ve got to have reasonable prices.”

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Dr. Tena Spencer

“It’s the only thing I ever wanted to do.”

BY WHITNEY SNIPES “This is a job where it’s hard to get a lunch date.”

Dr. Tena Spencer made the comment in jest, but the truth is that practicing veterinary medicine can be a messy job — and she would know, as she’s owned and operated Arkansas Animal Care Clinic since 1992, after spending about 18 months working for Dr. David Oates.

A longtime Russellville resident, having moved to the Arkansas River Valley when she was in kindergarten, Spencer graduated from Russellville High School and attended Arkansas Tech University until she was accepted into veterinary school at the University of Missouri at Columbia.

As for her decision to pursue vet medicine, Spencer said it was a nobrainer.

“It’s the only thing I ever wanted to do,” she said.

Coming in every day to a job she loves means that work isn’t really work. Spencer loves her job so much, she said she doesn’t think she could ever retire; she’d be too bored.

Over more than two decades of operating a vet clinic, Spencer said she has developed a strong relationship with her clients — both the human variety and otherwise. Having a longstanding practice can be bittersweet, however.

Spencer said meeting a client’s new pup can be heartwarming and joyous, but over the years that joy can turn into heartbreak when an aging pet passes away.

Working at a small office means spending a great deal of time with the staff.

Kristy Bates is a long-time employee of Spencer’s and said the job is easier when you enjoy the people you work with every day.

“It’s great to work in a clinic where you know the doctor is truly a good doctor. …

Our whole staff cares,” she said.

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Outside of her veterinary practice, Spencer spends time with her husband, Jeff Woods, and son, Thomas Spencer, who recently started his freshman year at Arkansas Tech University.

Her love of animals doesn’t stop at the office. Spencer has six dogs, six cats, 11 horses and a peacock named Elvis.

Having the companionship of animals is a special bond. Spencer recalled when she left for vet school in Missouri, her dad told her she had to complete one semester before she could bring her animals up to stay with her. After the first week, she decided that just wasn’t going to work for her.

“I went home and said, ‘I’m not go-

ing back without my horse and dogs,’” she said.

One of Spencer’s favorite pastimes is barrel racing, which she has done for many years. Most weekends are spent traveling to one barrel racing event or another.

Recently, Dr. Stacy Landers came on staff to work alongside Spencer.

Landers worked for Spencer for four years before she left for veterinary school at Louisiana State University.

Once she graduated, she came back to work as a second staff veterinarian, which has allowed Spencer to “pass the torch” on some of the late-night and on-call duties, freeing up more time for barrel racing and other hobbies.

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ID Y for FALL

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Looking for a fall themed project to do with the family?

Instead of buying and putting up store bought decorations for the fall holidays, try this family project as a festive way to light up the house this fall.

This easy to do project is fun for the whole family and can be adapted to other holidays as well.

What you’ll need: • Mason Jars, any size • Tissue paper • Mod Podge • Paint Brush • Glue • Ribbon or paint for the tops

Step 1: Cut tissue paper into one to two inch strips.

You will need enough to cover the outside of the mason jar. Also cut out a piece of circular tissue paper that will cover the bottom of the jar.

2.

3.

1.

4.

Step 2: Brush a thin layer of Mod Podge onto the outside of the mason jar. Brush on just enough Mod Podge to cover the area where you will put one strip of tissue paper.

Stick a strip of tissue paper to the Mod Podge so that it is flat against the surface of the

jar (tissue paper should run from the rim of the jar to the bottom of the jar). Once the tissue paper is flat against the jar, apply another thin layer of Mod Podge on top of the tissue paper. Continue until the jar is covered, including the bottom.

Step 3: Repeat Step 2 with all of the mason jars, placing the jars upside down so that they can dry. It is best to finish all of the jars and place them aside to dry at the same time.

Step 4: While the jars are drying, cut monster/jacko-lantern faces out of black construction paper. Once the jars are dry, glue the faces to the outside of the jars.

Step 5: Once the jars are dry and the faces are glued on, it is time for the finishing touch. The tops or rims of the jars either need to be painted or have ribbon glued to them.

Once the tops are done, place tea candles in the bottoms of the jars or set in a window sill and the lanterns are complete.

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When the sun rises in November, casting its orange light across the frost-laden treetops, there is only one place to find Donna Wells — in a deer stand, somewhere in the woods, waiting on her target.

Wells has been hunting for as long as she can remember.

“I’ve been doing this my whole life,” she said. “My father was an avid hunter.

That’s all I ever did. Our family vacations were camping, fishing or hunting of some type. We would travel all over the place, going to field trials and showing dogs. Usually, every Friday night we’d be out somewhere, by a campfire, listening to his dogs run. Hunting is all I’ve ever known.”

Wells’ father passed away when she was 14. For her,

“I’ve been doing this my whole life. ... Hunting is all I’ve ever known.” hunting is partially for relaxation and enjoyment but also in remembrance of her father.

During the day, Wells busies herself with several jobs. she is the Yell County Coroner, 911 dispatcher and works at Cornwell Funeral Homes. The woods give her a break from her hectic schedule.

“My cellphone isn’t ringing when I’m out there,” she said. “I have stressful jobs in all areas, so it’s peaceful to me to just be outside. My whole family hunts. That’s really important to me.”

Wells said she has never faced any struggles pursuing a male-dominated sport as a lady. Most everyone, she said,

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“I’m very comfortable in high heels and a dress, but I am happiest in my ball cap and muck boots.” has been welcoming and happy to share the sport with her.

“I was the only girl with a bunch of boys when I was growing up,” she said. “I had a bunch of cousins, and they were all boys. Basically, it was either stay at the house and do nothing, or go out and do what they did.

“These days, the boys all think it’s great that I go hunting with them. Never has there been anyone to try and stop me.

Hunting is all they know me to do. They expect it of me.”

Heart Stories from Home James Brown | Cardiac Cath Patient

HIS TREATMENT STARTED WITH HIS HEART STOPPING. Wells got her first shotgun at age 8, when her father turned her on to squirrel hunting. She didn’t remember bagging her first deer, but she did remember some of the biggest.

“The biggest deer I ever killed was three years ago,” she said. “It was a 10-point.”

Wells said the inside of her house looks like a cabin in the middle of the city, with mounted deer heads, antlers and skins covering the walls.

Wells ran for Yell County Coroner in 2014 after serving as chief deputy coroner since 2008.

She graduated from Plainview High School and attended the University of Central Arkansas. She received a degree in mortuary science in 1987 from the Dallas Institute of Funeral Service.

She said her career is male-dominated, just like hunting.

And although she spends her free time in the woods, Wells said she isn’t afraid to be feminine.

“I’m very comfortable in high heels and a dress,” Wells said. “But I am happiest in my ball cap and muck boots.”

While waking up his wife and saying he needed to go to the hospital, James Brown was already experiencing a heart attack. Upon arriving at Saint Mary’s Regional Medical Center, he fell to the floor and his heart flat-lined. With the cath lab just minutes away, Dr. Ahmed Athar and his team went to work immediately. Having the cardiac expertise and capabilities close by saved James’ life. Following two implanted stents and a defibrillator, James is recovering well and gradually regaining his independence. The greatest example of this can be seen on the back roads of the River Valley where he loves to ride his Harley. “The nurses did everything to help me rest and heal,” said James. “And my doctor visited me every day; that meant a lot.”

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here,” she explained. “A few months after I got here, he said he was going to marry that volleyball coach. It turned out to be true. We met in the parking lot over there, and Peggy, our secretary, introduced us.

“Our association with and our love for Arkansas Tech athletics brought us together. Russellville is a great place for us, both from a professional standpoint and to raise a family.”

Bayer said she started playing volleyball in sixth grade in a local club similar to the ones she has established in Russellville in her 12 years here. She said she had an unbelievable experience as both an athlete and a student at Grand Valley State, one of the best NCAA Division II programs in the country.

Bayer lettered and started for four seasons as a setter at GVSU from 199700. She was a two-time All-Great Lakes Intercollegiate Athletic Conference and two-time All-Great Lakes Region selection. Her senior season, she was Second-Team NCAA All-American, a

POINT BAYER!

Third-Team Asics All-American the same year and a Daktronics All-Region pick.

Bayer holds the GVSU career assists record (5,441) and single-match assist mark (74) and is first on the GLIAC’s career-assist record holder (5,441) and stands 28th on the NCAA Division II all-time assists chart. In addition, she was inducted into the Grand Valley State Athletic Hall of Fame in October, 2007.

“I wanted to go into coaching to still be around that environment,” Bayer noted.

It only makes sense that her mentors include her former volleyball coach and a pair of athletic directors. Deanne Scanlon is the long-time head coach of the Lakers volleyball team. Athletic Director Tim Selgo has built one of the top athletic programs at any level, Bayer said.

Then there’s the UA-Monticello grad who came to Russellville as head football coach in 1997, led the Wonder Boys

BY SEAN INGRAM

Golden Suns coach, assistant AD wants to win, period.

Kristy Bayer personified the word winning before Charlie Sheen ever dreamed of it.

So don’t even think about competing against the Golden Suns head coach and Arkansas Tech University assistant athletic director in anything.

How competitive is she? She wants to win so badly, the Jackson, Mich., native admitted she is very competitive with herself on a daily basis.

Her strategy to win is simple enough. She just wants to be good at everything.

“I always wanted to be the best, and always wanted everybody to know I was the best at it,” she

explained inside her office at John E. Tucker Coliseum. “I just want to make sure people walk away and think I am very competent. I am very action-oriented. I want to get things done ASAP, and it’s not on everybody else’s schedule.

When I wake up, I have a to-do list that I will make sure everything gets done. It is frustrating if I do not get something done. I want to make sure I achieve every goal or task I put in front of me.

For the graduate of Grand Valley State University in Michigan, that can be achieving small tasks or big goals — whether it’s in her role as head volleyball coach for the Arkan-

sas Tech Golden Suns, or assistant athletic director at ATU to Steve Mullins, or senior women’s administrator, or pursuing her doctorate in higher education from the University of Memphis, or as a wife and mother for B.J. and their kids, Brooks, age 6, and Sloane, 6 months.

Bayer has been successful ever since she set foot on the ATU campus in 2004. She said she was 24 when she came to Tech and looked to turn the program around and move on. That idea went away after she met B.J., a fgrmer Wonder Boys football player.

“I thought this would be a stepping stone. Twelve years later, I’m still

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to an outright Gulf South Conference championship a couple seasons later, and has watched Tech Athletics win the Great American Conference All-Sports Trophy all four years the league has been in existence.

“Coach (Steve) Mullins is just an unbelievable person to work for,” Bayer said. “He leads you but allows you to take on leadership roles. He’s very good for advice. He’s been doing this for a long time. He really knows what he’s doing.

Bayer’s role as assistant athletic director is one of a supporting role for coach Mullins. She’s there when they need to bounce around ideas about the welfare of and issues facing studentathletes.

Bayer said she has one more year left in pursuing a doctorate in higher education from the University of Memphis.

“I want to be an athletic director. In order to understand the total operation of the university, that program has really helped me see that.”

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“Kristy is outstanding in everything she does,” Mullins pointed out. “She is a great coach, wonderfully organized in her administrative duties, a mother of two, pursuing her doctorate. She is very driven to be successful in all aspects of her life.

I am very happy she and B.J. are part of the Tech Family.”

One way Bayer gives back to the sport of volleyball and the NCAA is through committee service, and she’s served or is serving on a bunch. She said she believed it’s important to stay involved by being the voice of other programs and making changes.

“This is my last year on the Plan Rules Oversight Panel,” Bayer said.

“It’s one of the most powerful because we make the rules for all sports. Millions of dollars are tied to rules that we make; it could impact NCAA Division I football. It’s been exciting to serve the NCAA in this capacity.”

The coach explained the good thing about college athletics is you can pick your players. You can get people who fit your program and personality.

“Kristy is outstanding in everything she does. She is a great coach, wonderfully organized in her administrative duties, a mother of two, pursuing her doctorate. She is very driven to be successful in all aspects of her life. I am very happy she and B.J. are part of the Tech Family.”

— Steve Mullins, ATU athletic director

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Bayer said she has had a very solid group of girls who are highly motivated and work hard.

It’s a just a joy to come to work every day, be around them, even travel with them. I have really enjoyed being around them,” she said. “Really, the good thing about college athletics is you deal more with the player and their relationship with you, when you eliminate the outside sources.

“I can direct them if I need to. My experience here is a good resource. I’ve been a head coach for 12 years, and something new comes up every year. I’ve had experience, I’ve learned from those experiences and I’ve learned to handle situations better.”

However, there is one year that stands out. It was the year that if anything bad could happen, it did. And nobody was more happy to get that in the rearview window than Bayer.

“Every bad thing that could happen to a player or the program, it all happened that year,” she said. “We just got it out in one year. Each week, something would come up. I just had to grind through it, and it’s one of those learning experiences.”

Another learning experience came when she gave birth to her first child, Brooks. The coach said it definitely changed her perspective.

“You see it more from a parent’s perspective,” Bayer explained. “When you see that player commit to the program, you see the emotions of the player and their parents. When they drop them off for that first preseason practice, it’’s more empathy now.”

Since Bayer took over in 2004, the Golden Suns have won two GSC West titles, two GAC championships, advanced to the NCAA Tournament Regionals three times in four years.

Bayer was named the 2008 GSC West Division Coach of the Year and earned GAC Coach of the Year honors in 2011 and 2014. She is the all-time winningest volleyball coach at ATU in terms of wins (292-116).

Bayer also is responsible for establishing club teams coached during the volleyball offseason by former players or assistant coaches. Last year, Bayer signed two Russellville Lady Cyclones who have won state championships and been in her club program for years — Hunter Eshnaur and Meredith Darnell.

“I was their first coach when they 10 years old,” Bayer said. “It was just a way for young players to improve and get more people to play volleyball in the Arkansas River Valley. It’s also been a great way for every club coach or former player who coached club teams to get coaching experience.”

Bayer invited anyone to come to a Golden Suns volleyball match during the 2015 season. The schedule can be obtained online at www.arkansastechsports.com.

“Just come to one game. It is very spectator-friendly, and it is very exciting,” the coach said. “Every play results in one point. It is very dynamic. People need to come out and watch.

“Our program is very accessible — not just volleyball, but the student-athletes in general. We are all very accessible to the community. Our players love their interaction with young kids, and that is what NCAA Division II is all about.”

“Just come to one game. It is very spectator-friendly, and it is very exciting. Every play results in one point. It is very dynamic. People need to come out and watch.”

— Kristi Bayer, ATU assistant athletic director & head volleyball coach

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Continued from Page 9 “On top of being a great teacher, she always inspired us to help others and make a difference. She told us once, ‘You can’t change the whole world, but you can change your corner of the world.’ Or something like that.”

Brooks loved watching news since she was a little girl. Her dad, Lu Hardin, was in politics when she grew up, and she remembered watching the journalists ask questions and report from campaign parties.

“I have always wanted to know what is happening around the world, and I always wanted to know the weather,” Brooks said.

“I love being in the newsroom now and always being in the know.”

Luckily, Brooks has always been a morning person, but admitted not enough of

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a morning person to jump out of bed at 2:30 a.m. when her alarm goes off every morning.

“The first alarm, at least. I have six alarms that go off. Thank goodness my husband is a hard sleeper,” she said. “I try to be out of bed at 3 and to the station by 4.

I go to work with rollers in my hair and a big mug of coffee.

“We are on the air from 5-7. We do live cut-ins for the Today Show from 7-9 and have meetings to plan the morning show the next day. If I can, I usually slip out to get more coffee to refuel for the rest of the work day. I go back on the air from noon to 1 p.m. for our noon show.”

The schedule is definitely tough — especially now with a baby — but by the time she gets to work at 4, the studio lights are bright and the crew has so much energy.

“We laugh a lot. I love my co-workers.

They have become like family,” Brooks noted. “Since the news never stops, we work holidays and snow days together.

They were there for me when I was pregnant and had morning sickness and had to run off the set in the middle of a news story. I am so thankful for my work family.”

She and her husband are very happy to stay in Little Rock.

“My husband works for a great law firm in downtown Little Rock and we have family close,” she said. “We don’t know what’s in store for the future, but we love where we are right now.”

After she finishes the noon show, Brooks is usually home by 1:30 p.m. and said she loves afternoons with her little girl.

“We play, run errands, go to the park.

An ideal afternoon includes a nap for both of us,” she said. “My husband is home by 6, and we have dinner before I go to bed around 7:30 or 8.

“Oh my goodness. Grace is one loved little girl! My parents are in Maumelle and my in-laws are in Conway. We’re starting to think Grace loves her grandparents more than her parents! She cries when they leave! It’s so sweet to watch them love on her, and we are so lucky to have wonderful parents nearby.”

Social media has become a huge part of the news business. It’s a great tool, and Brooks said she is able to hear from viewers during the show through Twitter and Facebook who weigh in on issues and let them know what they believe is important.

“We receive a majority of our news tips now through social media. And I love hearing from people,” Brooks pointed out.

“It makes the morning fun to get feedback and hear reactions from people through social media.

“But …

“My goodness. People can be so negative. I’m not sure if people are more negative or social media has given people an outlet to be cruel, but I see so much hate and cruelty online lately. It’s not a good example for our children. We don’t want them to bully others at school, but some parents are fine saying hateful things to others on social media.

“Whether it’s a hot-button issue or complaining about something, step back before you post something. I’ve said this on the air and I’ll say it again. Be kind and you’ll be happier. I promise!”

Continued from Page 16 the prime rib.”

Dale and Zach said they have seen some changes in people’s eating habits since they’ve called the Old South home.

“People eat out more than ever, one way or another,” Zach pointed out. “A lot of young adults have grown up eating different things than our parents did. We have to take all that into consideration when we are doing the menu, or doing our specials. We’re not doing away with the homecooked food, but slowly trying to add more variety.”

The Summitts said they don’t have a reason to get up and get to the Old South without their customers — either new ones who they pulled off the interstate or the regulars who come by on a daily basis.

“Three or four times during the day, we’ll have those who have been coming here forever,” Zach said. “Everybody has a story.”

“We’ve got a couple of waitresses who said they waited on Elvis,” Dale said. “I would tell everyone, thank you for coming. We strive to make everything you look for, strive to make quick food, quick service, clean, along with good music.”

“It’s a sense of accomplishment,” Zach added. “We wouldn’t be here without the customers. We don’t have a reason to get up and get here if we don’t have the customers. That’s our reason to get up. We’ve got customers coming.”

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team up with flavor

F

riends, food and football!

Football and food go hand in hand so grab the cooler and the grill, and fill your truck with family and friends because it’s time for some tailgating. Fanatical fans want a winning line up of fun food that can be prepared quickly and easily. We want to share some of our new recipes and tips to make your next tailgating party a big success. Whether you are a new tailgater or a pro, you will want to check out these easy marinades, sauces and rubs that will add a variety of flavor to these popular tailgating foods and will keep fans screaming for more!

Many can be prepared the night before and ready for game day.

Root Beer Ribs Make ahead and finish at home or at the game.

Brine and Ribs: 1⁄4 cup coarse salt 1⁄4 cup dry rub barbecue seasoning for pork (use your favorite) 24 ounces root beer, divided 2 racks baby-back pork ribs Sauce: 1 cup ketchup 1 cup root beer 1⁄2 cup cranberry or apple juice 2 tablespoons Worcestershire sauce 2 tablespoons apple cider vinegar 1⁄4 cup light brown sugar 2 tablespoons dry rub barbecue seasoning for pork

1. To prepare brine, combine salt, dry rub and half the root beer in a small saucepan. Cook over medium heat, stirring constantly, until salt and seasoning dissolve. Remove from heat.

Add remaining root beer. Let cool completely in the refrigerator.

2. Pat ribs dry. Use a sharp chef’s knife to score “X” patterns into the membrane that runs along the back (concave) side of the ribs.

Combine ribs and brine in a ziptop plastic bag and marinate in the refrigerator 12 to 24 hours.

3. Preheat oven to 375F. 4. Drain ribs and discard brine.

Wrap each rack in 2 layers of heavy-duty aluminum foil. Place in oven and bake until tender,

but not falling apart, about 1½ to 2 hours. (Make Ahead Tip: Ribs may be prepared in advance up to this point, wrapped in plastic and stored for several days in the refrigerator.)

5. To prepare sauce, combine all ingredients in a small saucepan. Bring to a boil over medium heat, whisking occasionally. Reduce heat and simmer 20 minutes to thicken, stirring occasionally. Let cool, cover and store in the refrigerator up to 1 month.

6. When you’re ready to finish cooking the ribs, heat broiler, or if tailgating, place on a hot grill. Slice foil packets open along the top of each rack and peel back.

(You may remove the foil completely, but leaving it on makes cleanup easier.) Brush the exposed ribs liberally with sauce and broil (or grill) until caramelized and bubbly, about 5 minutes. Makes 2 full rack and 3 cups sauce.

Serves 6.

Per serving: 729 calories, 19g fat, 213mg chol., 48g prot., 27g carbs., 0g fiber, 1646mg sodium

BY THE EDITORS OF RELISH MAGAZINE

Winging It On Game Day

S

core big with guests by offering a variety of flavor.

Wings can marinade overnight and be grill-ready the next day. A variety of dipping sauces or marinades can also be prepared days or a week ahead and be ready

to use for your next tailgating event. Pack a basket full of wings, celery sticks, carrots and your favorite sauces. To organize the veges, we used Chinese take-out boxes. These can be found at area hobby or discount stores.

Grilled Buffalo Hot Wings 11⁄2

1⁄2 1⁄2 3

4

C Mild to Medium Hot Sauce C Buttermilk tsp Garlic Powder Lbs Chicken Wings (separated into

2 pieces and wing tips discarded.)

Vegetable Oil, for oiling the grill Celery Sticks, for serving (optional) Tbsp Melted Butter

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Marinating these wings in buttermilk makes them extra juicy and impossible to dry out while cooking.

Just mix together buttermilk, garlic powder, and one cup of hot sauce, then toss in the wings and let them soak.

Mix melted butter and remaining hot sauce and reserve for sauce.

When you’re ready to grill, throw the wings on the grill. As they are grilling, brush with the buttery, spicy sauce. Eat them plain or dipped in your favorite sauce. The degree of “hot” will depend on your choice of hot sauce.

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Grilled Chicken Wings Serves 6-8 people 3 lbs. chicken wings, cleaned and trimmed.

Select wings of roughly equal size for evenness of cooking.

This recipe also works well with boneless chicken breast on a skewer.

Marinade: 1/3 cup vegetable oil 1 clove garlic, minced ¼ teaspoon cayenne 1 teaspoon chili powder 1 teaspoon oregano 1 teaspoon kosher salt 2 tablespoons red wine vinegar

Southern Dry Rub Barbecue 1 1 1 1 1 1 ½ 1 1

T Salt tsp Pepper tsp Lemon Pepper tsp Cayenne Pepper tsp Chili Powder T Brown Sugar tsp Garlic Powder tsp Dry Mustard Pinch Cinnamon

Great on all grilled meats, rotisserie and especially steaks. Serve with white barbeque dipping sauce.

Marinade for 2 hours or up to 12 hours. Grill-ready.

Korean Marinade For Beef, Pork or Chicken Yield 1 3⁄4 Cups (approx) 3⁄4 3⁄4

C Soy Sauce C Water 3 Tbsp White Vinegar 1⁄4 C Brown Sugar 2 Tbsp Honey (or use white sugar) 2 Tbsp Sesame Oil 4 Tbsp Minced Fresh Garlic 2 Green Onions, chopped ½ tsp Coarsely Ground Black Pepper ¼ tsp Cayenne Pepper

Honey Mustard Marinade 1 3 1⁄2 2 1⁄2 2 2 1 1

Lb Chicken Wings Garlic Cloves, crushed C Extra Virgin Olive Oil Tbsp Honey Mustard (Dijon Mustard works as well) C Brown Sugar, packed Tbsp Worcestershire Sauce Tbsp Balsamic Vinegar tsp Cayenne Pepper ttsp Paprika

These wings are great for the grill. You can prepare them the night before grilling. You may also use other cuts of chicken as well.

Recipe may be adjusted depending on how many you are serving.

Directions: Mix all the ingredients for the marinade in a non metallic bowl. Place the chicken wings in a large zip lock bag and pour the marinade over. Seal the bag well and place in the refrigerator overnight or for 8 hours. Drain marinade. Cooking time is 5-8 minutes per side if separated; whole about 25 minutes.

Jamaican Jerk Marinade

Dipping Sauces

Citrus juice, soy sauce, and jerk seasonings make a flavorful marinade for these grilled chicken wings.

12-15 Chicken Wings (about 2 pounds) 1⁄4-1⁄2 C Jamaican Jerk Seasoning 1⁄4 C Cider Vinegar 1⁄4 C Orange Juice 2 Tbsp Lime Juice 2 Tbsp Olive Oil 2 Tbsp Soy Sauce Your favorite salsa for dipping

For the marinade: In a small bowl, stir together Jamaican Jerk seasoning, vinegar, orange juice, lime juice, olive oil and soy sauce. Pour marinade over chicken wings; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain and discard marinade. Ready to grill.

Keep the fresh garlic and green onion at the same amount --- the meat needs to come down to almost room temperature before grilling so plan well ahead, also there is a marinating time of 8-24 hours, you may omit the Cayenne completely if desired or adjust to taste.

Drain marinade, ready to grill.

White Barbecue Sauce 1½ C Mayonnaise ¼ C Water (use less for thicker sauce) ¼ C White Wine Vinegar 1 T Coarsely Ground Pepper 1 T Creole Mustard 1 tsp Salt 2 Garlic Cloves, minced 2 tsp Prepared Horseradish Whisk together all ingredients until blended. Store it in the refrigerator up to one week. This zesty sauce is great for dipping, basting, marinating chicken or drizzling over meats that have a dry rub coating.

Bourbon Sauce ½ C Ketchup ½ C Bourbon ¼ C Packed Brown Sugar 2 T Soy Sauce 3 Garlic cloves finely chopped 1 tsp Dijon Mustard ½ tsp Red Pepper Flakes In one-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently until sugar is dissolved, about 5 minutes. Remove from heat; set aside to cool. Use half of the sauce to brush wings while grilling. Use the remaining sauce for dipping.

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Global Grill M ove over All-American brats and burgers. There’s a new BBQ style in town— and it’s all about worldly flavors.

These three super easy marinades will take your grilled meats, fish and vegetables on a new adventure that will wow your taste buds. Each one makes enough for 2 pounds of meat. Store any unused marinade in refrigerator for up to 2 weeks.

Asian Marinade Best with tuna or beef. Best with a longer marinating time—preferably overnight.

1⁄2

2 1⁄4 1⁄4 2 2 4 2 1⁄4

cup reduced-sodium soy sauce tablespoons sesame oil cup rice vinegar cup dark brown sugar garlic cloves, minced tablespoons minced, peeled gingerroot green onions, minced tablespoons Sriracha or chile paste with garlic cup sake or sherry

Combine all ingredients in a bowl. Add your choice of meat and let stand at least 1 hour or cover and refrigerate overnight. Makes about 11⁄2 cups.

Greek Marinade

Best with chicken and fish. Marinate for 2 hours to overnight.

1/2 cup extra-virgin olive oil 1 cups fresh lemon juice 4 garlic cloves, minced 1/4 cup minced fresh oregano 1/4 cup minced fresh parsley 2 teaspoons red pepper flakes Combine all ingredients in a bowl. Add your choice of meat and let stand at least 1 hour or cover and refrigerate overnight. Best on chicken and Fish.

Makes about 2 cups.

Latin Marinade Sour orange juice is available in many grocery stores in the ethnic section or Latin grocery stores. Substitute orange juice plus 1 tablespoon lemon juice. Best with pork, chicken or lamb.

1 cup black coffee 1/4 cup sour orange juice or vinegar 1/4 cup canola or olive oil 1 onion, thinly sliced 3 garlic cloves, minced 1 jalapeno, seeded and minced 1 tablespoon ground cumin 2 teaspoons dried oregano 1 tablespoon chili powder Combine all ingredients in a bowl. Add your choice of meat and let stand at least 1 hour or cover and refrigerate overnight. Makes about 2 cups.

BY THE EDITORS OF RELISH MAGAZINE

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Business expo 2015 PHOTOS BY RUSSELLVILLE CHAMBER OF COMMERCE

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Back to School

PHOTOS BY JOSHUA MASHON

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PHOTOS BY TRAVIS SIMPSON

Cyclone Extravaganza

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