RVL Sept 2016

RVL

Bullseye

Panther shares love of archery

Fashion

What’s “in” this fall

Recipes

Tailgating must-haves

FOOTBALL Moms Fall ISSUE

SEPTEMBER 2016

Magazine

Cyclone moms spend a day in the trenches – Page 7

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Putting you first is always in fashion.

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Millyn’s Football Party Thursday, Friday, Saturday – Sept. 15, 16, 17 20% off All Razorback, All Arkansas, All Foods Food Sampling 12 to 4 all 3 days

RVL Magazine

Publisher/Editor David Meadows Circulation Mike Geiss Design Marissa Ferreira

Sample our Razorback peanuts & tailgating mixes, cheese toppings, candies, cookies, dips, relishes, cheese straws, cheese ball mixes All New – All Delicious 229-4144 Open 9 to 5

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Front Street, Dardanelle

Advertising Director Michelle Harris

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

Published quarterly by The Courier, Russellville, Ark. Septemer 11, 2016 Pictured on the cover are Heidi Gray (left) and Nina Chiolino who are two of the nearly 30 moms who participated in the second annual Mom's Football 101 at Cyclone Stadium.

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Moms Football 101. . . . . . . . .7 Cyclone Stadium saw a different kind of football player take the turf recently – football moms

Fashion. . . . . . . . . . . . . . . . . . . . . . . 10 Stay fierce this fall with tips for fashion and beauty from local boutiques and beauty shops

West Main Daylight Donuts. . . . . . . . . . . . . . . . . . . . . . . .15 Mark and Karla Neihouse share about their 15 years of success here in the River Valley

Wendy Panther. . . . . . . . . . . . . . . 20

She knows more than bows and arrows

DIY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Follow this step-by-step guide to creat your own autumn leaf mason jar candle holders

“YOUR Ring” Say “Yes” “YOUR Life” Say “Yes” “YOUR Say “Yes”Style” to To Custom m Designs

to what you want

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Delicious recipes that will be sure to spice up football season

Little Kids, Big Hearts . . .30 Making that touchdown-saving tackle isn’t the primary goal for these high school football players

Oktoberfest . . . . . . . . . . . . . . . . . . . . . . . .32

St. John’s Lutheran Church will host 21st festival

Party at the Plaza. . . . . . . .38 Delicious recipes just in time for football season

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Photo finish . . . . . . . . . . . . . . . . . . . . . 42 Business Expo 2016 Back-to-school Cyclone Extravaganza

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MOMS FOOTBALL

Story by Travis Simpson | Photos by Tommy Parker The July heat didn’t keep them from Cyclone Stadium.

The arduous drills, which tested footwork, hand-eye coordination and stamina, didn’t either. That’s par for your average football player at Russellville High School, but during Mom’s Football 101, the high schoolers were swapped out for their mothers.

Mom’s Football 101 was implemented last year by Cyclones head coach Billy Dawson as both a learning and bonding experience for mothers of football players.

The moms spent a portion of their day in the weight room and touring the facility and another portion on the field doing position drills.

Moms got the opportunity to

try on shoulderpads and helmets and had any questions they had about the game answered by a high school football official.

“This was a first for me,” Heidi Gray said. “I didn’t know what to expect, but now I know they go through a lot. To actually go through the steps that they [the players] take, it’s tougher than I thought, especially with helmets and pads.”

Gray’s son is Garrett Gray, who is a senior offensive and defensive lineman for Russellville.

Heidi Gray said she can’t believe how hot it gets. The moms were not asked to wear pads while running drills, but the team wears them regularly.

“It was so hot,” she said. “Doing the drills, different footwork,

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catching the football — for the boys to go through that daily, I have great respect for them and for their coaches.”

Nina Chiolino, whose son is senior Paul Chiolino, said she saw a different side of her son during the event.

“This is my second year to do this,” she said. “During my first year, my son was there really pushing me. He wanted me to compete. This year, he was taking care of me. It was really sweet.”

Nina Chiolino is recovering from an injury. She said her son made sure she got through the drills safely and made sure she was getting plenty of water.

“I think he really enjoyed the experience,” she said.

“We really were able to bond.”

Typically, dads get their sons in the yard to learn how to throw and catch. Bonding over football can be

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an atypical experience for many mothers.

“A lot of people don’t really know the game,” Chiolino said.

“A lot of women don’t, I know, because when I would sit in the stands so many people would be asking what just happened.

“The first 30 minutes we heard from an official. I really think coach Dawson did it for the moms, so we could be the ones to encourage our sons. You get a whole different understanding than you do just sitting in the stands.”

Gray said she got an insight into the type of brotherhood football offers her son. Her husband, Phillip Gray, who played football at Arkansas Tech University, often tells her he “misses that kind of stuff.”

Now she knows what he’s talking about.

“Boys need that,” she said. “They need that kind of discipline. They need that kind of brotherhood. Dawson’s leadership is quality, and for some it’s the only father figure they have.” •

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Fall fashions from local e xperts

Blair Miller (left) and Raigan Purtle model v-neck high/low t-shirts

By Sierra Murphy | Photos By Joshua Mashon

BLUE HOOT

This fall is going to see a lot of return fashion, with an emphasis on accessories. Down to nails and lips, locals can expect the usual wine reds and earth tones, as well as some eye-catching jewelry.

Tammi Gibson with Blue Hoot Boutique in the 2300 shopping center on West Main says adults can look for extremely distressed clothing. Jeans, shirts, flannel – major fashion names have already been showing signs of holes, stretch marks and faded prints. The key to finding this fall’s finds, Tammi said, is in the details.

“Everything is in the accessories and the details,” she said.

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By Sierra Murphy

R

eds and pinks, as well as earth tones, are also trending for nails this season. Amber Johnson, a nail technician at Cameo, said dark wines, greys and earth tones are all popular colors that will be seen this fall. She recommends using the new dip powder, a polish by Revel Nails.

“It’s not as harsh on your nails as acrylicsm,” Amber said.

“It soaks off easily and it comes in different colors. It lasts up to three weeks and gives strength, length and protection over natural nails.”

The style this fall leans toward shaping nails almond or coffin style, but the finish can be matte or glossy.

“I love all different kinds of greys with a matte finish,”

Amber said.

Matte lipstick, as well as gloss, is also a trend this fall.

Eden Meadows, also at Cameo, recommends LipSense

by Senegence.

“The top five pantone colors for fall are beige champagne, sheer pink, nutmeg, redwood, and peace pink,” she said.

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Choker necklaces, pearls and blanket scarves are all currently trending and look like they will continue to be a fashion go-to well into the winter season. CC beanies, for adults and children, will also be making an appearance again; the children’s beanies for the first time ever, and the Blue Hoot Boutique will stock them.

Ruffles, mixed prints and patterns will also be trending for young children.

Mustard yellow, merlot red, navy blue and various shades of grey are all colors to be on the look out for.

“They’re all hot right now,” Tammi said.

Blue Hoot Boutique also houses LivyLu brand shirts, as well as Let Them Eat Cake. •

Choker necklaces, pearls and blanket scarves are all currently trending and look like they will continue to be a fashion go-to well into the winter season.

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A SWEET

MILESTONE

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West Main Daylight Donuts to celebrate 15 years Story by Sierra Murphy Photos by Joshua Mashon This December, Mark and Carla Neihouse will celebrate 15 years of serving Russellville with what they think are some of the best sweets around. As the owners of West Main Daylight Donuts, the duo house-make some of their donuts, gravy, biscuits and more.

Their start, though, was out of the ordinary.

“It was all his doing,” Carla began.

Mark and Carla visited their son for a football camp in southern Arkansas. College wasn’t in session yet, and they took the opportunity to watch him play. On the way home the following Sunday morning, they stopped by a Daylight Donuts and ate breakfast.

“On the way home I said this is the best blueberry donut I’ve ever eaten,” Mark said.

The couple was already in the throes of selling their previous business, and were casually looking around for another venture to commit themselves. While Carla began to warm up to the idea, Mark took his search seriously and began contacting brand representatives and real estate agents; he had already found a good location to grow in before bringing it to Carla’s attention.

Mark and Carla Neihouse are pictured with their son, Eric.

“We had to completely redo the back,” Carla said.

“And we did it in two months.”

West Main Daylight Donuts was previously a family restaurant, outfitted to serve lunches and dinners. After the remodel, the space became a place where future

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birthday parties and early-morning donut runs took place. The tables are always cleaned and the floors always mopped, a precedent set by Daylight Donuts.

When Mark and Carla were “shopping around” for a company to partner with, Daylight Donuts was a frontrunner.

“We wanted to buy from someone who stood behind their product,” Mark

said.

Carla and Mark went on to say the factory tour and product itself were two main reasons they decided to champion Daylight Donuts products.

The cholesterol-free mix is created at Daylight Donuts factories. Once the Neihouses get it, they house make their donuts. From start to finish, the mix and donuts are never frozen and

always made in-house.

“We’ve started out with donuts, but now we’ve added croissants, biscuits and gravy, sausage and bacon,” Mark said.

As patrons of Daylight Donuts products, Mark and Carla will change their menu to accommodate new products.

Now, they have a variety of muffins and other breakfast foods to further feed Russellville and the surrounding com-

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Even though it’s been suggested they expand to serve lunch or other breakfast items, the duo have decided the current menu is enough to keep customers coming back for more.

“For one, we don’t have the room,” Carla said.

Other ideas and changes may come and go, but the core of what West Main Daylight Donuts is will remain unchanged.

“I don’t see a lot of changes,” Mark said. “We’re very picky about our product, and I don’t think it will ever change.”

One change that will eventually happen, though, is the passing down of the business; Mark and Carla hope to eventually bless their son and daughter-in-law with the business and kept that in mind when they originally decided on whether or not they wanted to pursue the donuts.

“It’s something we can do as a family,” Carla said.

Their family aren’t the only people Mark and Carla are looking to serve.

“We appreciate our customers,” Carla said.

“We’re just going to be friendly and honest,” Mark said.

“We run a good, honest, clean business. We offer a good product and great service.”

“And we’ve got the best coffee in town,” Carla added.

The Neihouses encouraged customers to call ahead, reserve orders, or place special orders.

“This is a hometown business,” Mark said.

Customers can contact West Main Daylight Donuts at 479-880-9308. If you don’t get through on the first round of rings, Carla and Mark encouraged voicemails. •

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Wendy

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knows bows

By Sean Ingram | Photos by Joshua Mashon Are you a woman tired of sitting at home when your main man or children take off to deer camp or their favorite hunting spots when bow season comes around every September?

Are you a man tired of sitting at home when your main lady or children take off when bow season comes around?

Are you a man or woman who is looking for a recreational activity that involves some strength, mentally and physically, and can bring you closer together as a couple or family?

Wendy Panther at Arkansas Trading and Loan feels your pain. But since she fired a pink and white compound bow for the first time 23 years ago — after she and her husband moved their Main Street pawn shop to Fourth Street — Panther has learned how to shoot, how to garner the right equipment, how to maintain that equipment and how to help women and men with all of their archery needs.

“When we bought this building, it had compound bows in it,” she explained.

“They had a pink and white one and I said ‘Hey, I’ll see if I can do that.’ From that point on, I just kept watching and and waiting and watching and waiting

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RVL Magazine 21

“When I first started, I didn’t hunt.

I’m originally from Texas and I shot everything wit h a gun. I never tried to go out wit h a bow. My first time to go hunting was when I turned 40. I came back and said ya’ll have been hiding something. That was the best adrenaline rush I had ever had.” and trying to figure out how it went.

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DIY Autumn Leaf Mason Jars

By Joshua Mashon

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Mason jars are that ever-sopopular item for quick home decoration projects and there are a multitude of ways you can decorate them.

Here is a great, easy Fall craft that even your kids can do themselves.

Items you will need: Mason jars (choose the number and sizes you prefer) Mod Podge Sponge brush (optional) Leaves (real or fake) Rafia or ribbon

Step 1 Ensure your mason jar(s) have been cleaned thoroughly on the outside to remove any grease or grime so the leaves will stay. With the Mod Podge, use the sponge brush to apply a layer over the outside of the mason jar.

Podge over the leaves, beginning in the center and working your way to the outer edges.

With that completed, allow to dry for a few hours.

Step 2 Once completed, allow the jar to sit for a minute or two until the Mod Podge becomes very sticky to the touch. At that point, apply leaves in varying directions around the outside of the jar.

Step 3 Apply a thin layer of Mod

Step 4 Finish off the top of the jar with rafia or ribbon to complete the look. Place a candle inside, light it and enjoy the beautiful fall colors. •

50

Celebrating

Years

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TAILGATE

Fiesta

LOOK FOR RELISH MAGAZINE, CELEBRATING AMERICA’S LOVE OF FOOD, EACH MONTH IN THE COURIER.

Recipes by Andrew Cotto Photo by Mark Boughton Photography / styling

by Teresa Blackburn By: The editors of Relish magazine

o g n e

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T

ailgates are where the football parties get started. That’s where you meet friends, get revved up for the game, and fuel up on food.

Sometimes you want to get out of the box for your tailgating experience.

Mexican buffets are a great option because they are easy to transport, hold well, and can be customized easily for different tastes and dietary needs, including low carb.

Here are some recipes sure to spice up your next event.

Easy to prep favorites and dips mean you don’t have to stand over the grill the whole time. Review the play-byplay of each recipe below for a special tailgate fiesta.

It includes all the fixings for steak and shrimp tacos, nachos, salads and more!

Bring plenty of chips and dip, tortillas, taco shells and let everyone create their favorite dish!

Pico De Gallo 3 tomatoes, large, chopped 1/4 cup cilantro freshly chopped 1/2 cup onion sweet, chopped 3 T. lime juice 1 or 2 chopped jalapeno 1 tsp. salt/pepper Stir together all ingredients; serve with tortilla chips. Makes 4 cups.

Steak Tacos Grill ahead or cook at the party. This can easily be prepared in advance and warmed on the grill.

Flank steak is a lean, somewhat tough cut of meat. But don’t worry—that toughness is easily doused by a couple of hours soaking in a flavorful marinade. Best served at medium-rare temperature, flank steak also needs a bit of care when slicing. It’s important to slice it across the grain (rather than with the fibers of the meat) for the tenderest slices. For most flank steaks, this means slicing across the short width, rather than along the length.

Tips On Cooking Ahead…

Store cooked steak in a ziptop bag in cooler.

Heat 2 Tbsp oil in a nonstick skillet over medium heat; add steak. (Sprinkle with chili powder and crushed red pepper flakes if you like.) Cook, tossing the steak, until warmed through. Divide the steak among the tortillas and add toppings, including sliced avocado, chopped red onion, chopped jalapeño peppers, chopped cilantro, shredded Monterey Jack cheese, shredded lettuce and chopped tomatoes. Serve with lime wedges for squeezing on top.

Before warming steak, wrap corn and flour tortillas in foil and place on grill for about 10 minutes while meat is warming.

Savory Marinated Flank Steak 1 (2- to 21/2-lb) flank steak 4 cloves garlic, minced 1/2 cup minced red onion 1/3 cup Worcestershire sauce 1/3 cup white wine or white winevinegar 1/3 cup olive oil 1/2 tsp coarse salt Freshly ground black pepper 1. Score steak in a crisscross pattern on one side, making thecuts about 1 inch apart.

2. Combine all ingredients exceptsteak in a ziptop plastic bag. Add

steak to the bag, seal and refrigerate for at least 2 hours.

3. Remove steak from the bagand let stand 1 hour at room temperature before cooking.

4. Oil the grill grates and heat the grill until hot (450°F to 500°F).

Grill steak about 5 minutes per side for medium-rare. Place on a platter, cover loosely with foil and let stand 10 minutes before serving. To serve, slice the steak across the grain into 1/4-inch slices.

Serves 8.

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8 Layer Mexican Dip 16 ounces refried beans 1 (11/4 ounce) package taco seasoning 1 cup sour cream 1 cup salsa 4 ounces sliced olives 1 cup Mexican blend cheese 1 cup chopped lettuce 1 cup chopped tomatoes 1 cup chopped avocado Layer in this order.

16 oz refried beans mixed with 1/4 package of the taco seasoning.

1 cup sour cream, mixed with remaining taco seasoning 1 cup salsa.

4 oz sliced olives.

1 cup Mexican cheese.

1 cup chopped lettuce.

1 cup chopped tomatoes.

1 cup chopped avocado Optional: Garnish with small sprigs of cilantro, green onions and/or jalapeno peppers.

Guacamole Dip 2-3 Ripe Avocados 3-4 Tablespoons minced purple onion One Fresh lemon 1-2 tsp of mayonnaise 1 small garlic clove pressed 1 tomato peeled and diced 1-2 tsp. diced celery Salt and pepper to taste Using a fork, mash the avocados. Add purple onion, garlic, celery and tomato.

Stir well. Add mayo. Squeeze lemon juice adding a little at a time so mixture can easily be dipped with chips or crackers. Salt and pepper to taste.

Garnish with sliced lime, cilantro and/or jalapenos.

Juanita’s Mesa Cheese Dip Many of you may have dined at Juanita’s, a popular Mexican restaurant in Little Rock. If you did, you will certainly remember the creamy white cheese dip they were famous for. Sadly, this business closed not too long ago, but on the last day of business, the owners decided to share their famous recipe on their Facebook page. The recipe was shared hundreds of times, in case you missed it, we wanted to share it with our readers.

5 pounds white cheese melt or Kraft Velveeta Queso Blanco 1 ½ quarts of milk 15-ounces canned diced green peppers 8 ounces finely chopped onions 3 ounces white pepper 2 ounces finely chopped cilantro 2 tablespoon finely diced jalapeno 1 tablespoon cumin The ingredients should be cooked in a double boiler (or a crockpot will do) until melted through. Then add more milk and stir until it reaches the desired consistency.

RVL Magazine 29

Grilled Mexican Shrimp Easy to prepare ahead. Store marinated shrimp in ziptop bag in cooler. Bring skewers for easy and quick grilling.

2 to 2 ½ pounds peeled, deveined shrimp (12-15 per lb.), rinsed and drained ¼ cup olive oil ¼cup chopped cilantro 1 tablespoon lemon zest 2 cloves garlic, roughly chopped ½ teaspoon red pepper flakes Kosher salt and freshly cracked black pepper to taste 1.) In medium bowl combine the olive oil, cilantro, lemon zest, garlic, red pepper flakes and stir to combine.

Season with salt and pepper and add

the shrimp and coat thoroughly.

2.) Thread the seasoned shrimp on metal or soaked wooden skewers.

3.) Lay shrimp skewers on an oiled

barbecue or grill pan over high heat.

Cook, turning once, until shrimp are bright pink and opaque, about 5 to 6 minutes total.

Mexican Chocolate Streusel Brownies

3/4

cup butter, cut into chunks 9 ounces unsweetened chocolate, finely chopped (about 2 cups) 11/2 cups firmly packed brown sugar 1 cup granulated sugar 5 large eggs 11/2 tablespoons vanilla

11/2 teaspoons almond extract 11/2 cups all-purpose flour 11/2 teaspoons ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon salt Optional: Melted semi-sweet chocolate chips for drizzle

1. In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth. Remove from heat and whisk in brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Whisk in vanilla and almond extract. Stir in flour, cinnamon, baking powder, and salt until well blended.

2. Spread batter level in a buttered and floured 9- by 13-inch baking pan. Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter. (recipe below) 3. Bake brownies in a 325° oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 24 or 32 squares (if making up to 1 day ahead, cool completely, then wrap uncut brownies airtight).

For Topping: Mexican chocolate streusel: In a food processor or a bowl, whirl or stir 1/2 cup all-purpose flour and 1/4 cup firmly packed brown sugar until well blended. Add 5 tablespoons butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in four 1/2 ounces (about 1 1/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.

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RVL Magazine

Little Kids

Big Heart Peewee footballers take field with the big kids

By Travis Simpson

W

Where Residents Come First

605 NW 7th Street | Atkins 479-641-7100 | www.atkinsnr.com

hen the fifth and sixth grade Lamar Warriors peewee football team lined up for a play across from the high school team, everyone knew what the outcome would be — the little kids were gonna score.

The Lamar peewee football team participated in the high school’s annual Orange and Black Scrimmage on Aug. 19. The kids paired up with senior high football players to go through pregame stretches and drills.

“To be honest, I stole the idea,” Warriors head coach Josh Jones admitted. “I was at a different school scouting them, and they did this same thing. I thought it was such a cool idea, so I brought it here.”

After running through the warm-up, the peewee team lined up and ran a series of plays against the high school.

“Of course, the high schoolers act like they dive and miss and things like that,” Jones said. “We make it a big deal for those kids. Those peewee kids, we like them to look up to those high school kids. If you can get those kids hooked on football young, the hope is that they’ll stick with it.”

After the peewee team marched down the field, the high schoolers scooped them into their arms and carried them off the grass. Jones said he began the event last year, and his players were initially skeptical.

“Come on coach, this is silly, they said when I first

RVL Magazine 31

told them about it,” Jones said. “But after we did it, they thought it was the highlight of the entire season. It means a lot to them, and honestly, I think it means just as much to the parents of the peewee kids to know the high school kids care about the younger ones.”

Jones said he believed the peewee

it’s like having a single prescription - instead of 10

coaches enjoyed it as well.

“There are some places where the high school and peewee teams don’t get along,” Jones said. “So that’s a relationship we’ve built with them. I don’t know if it’s related, but every Friday, I’ve got five or six dads, peewee coaches, who show up and help me.” •

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RVL Magazine

21st annual Oktoberfest set for Oct. 15

By Sean Ingram Many know that Munich, Germany, has hosted the annual Oktoberfest for several years. St. John’s Lutheran Church will host the 21st version of the community festival from 4-7 p.m. on Saturday, Oct. 15 at 500 N. Cumberland in Russellville.

Former pastor Darrell Kobs said the festival started at the church in 1995 after a church member moved here from Illinois and talked about how successful Oktoberfest was to that community.

“They made it a real celebration for not just the church, but the whole community,” Kobs said. “That’s what we have done through the years. This is for everyone in our community.”

The St. John’s Oktoberfest is based on the German menu, food, drinks and desserts. The menu has remained pretty constant through the years, Kobs said, with the exception that grilled chicken wasn’t served until a few years ago.

“The festival surrounded the meal,” he said. “We had a cake walk one year. A few people take part in games for children and youth. People really get involved in making the desserts.

“I myself started offering nonalcoholic drinks and added root beer to go

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RVL Magazine 33

“They made it a real celebration for not just the church, but the whole communit y.”

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RVL Magazine

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with that. We had the group Southern Nights perform music several times. We had a local community band form a polka band. And we would always do the chicken dance.�

There’s also been horseshoes tossed back and forth and a silent auction during the last 20 festivals.

The dinner menu will include bratwurst, grilled chicken breast, sauerkraut, German potato salad, hot German rice, green beans, slaw, hot dogs, chips and drinks — not to mention homemade desserts.

The dinner will cost $9 for adults, $3 for 6-12 years of age and free for those five and under.

You’ll surely know where the festival will take place Oct. 15. “There’s potatoes and other foods being cooked here in the fellowship hall,� one of the quilting ladies said. “It smells in here for a month.�

Proceeds from Oktoberfest fund church projects and the Petit Jean Mountain Lutheran Camp.

Takeout will be available, so the ladies encouraged anyone who couldn’t come by and visit to call ahead and order takeout.

For more information, call 479-968-1309. •

RVL Magazine

Continued from Page 21

the companies. Today, they are a lot tighter.�

Panther tried to get prepared for the opening of bow deer season. School had started, and kids were coming in to get their arrows and bows ready for archery programs. “We used to have a sign that said, ‘Bow stories told here. Some true.’ How you learn that is you watch the guys who come in, and everybody has a story. But the ones who can back it up with the picture or the horns or the deer or whatever, you listen to what they are doing,� she said. “When I first started, I didn’t hunt.

I’m originally from Texas and I shot everything with a gun. I never tried to go out with a bow. My first time to go hunting was when I turned 40. I came back and said ya’ll have been hiding something. That was the best adrenaline rush I had ever had.�

Panther, who participated in local

archery tournaments in the beginning of her archery career, said she makes sure both her left- and righthanded shooters have something to shoot. “Lefties have a tough time,� she said. “People ask me how do you sell so many left-handed bows? I tell them I stock them. If you stock them and that left-handed person tells another left-handed person, they are in here to buy it. “You may shoot right-handed but if you are left-eye dominant, I would teach you how to shoot left-handed.

I was left-eye dominant. Right before I turned 50, I asked to make my eye dominant when I had Lasik surgery. So now I have 20/70 in one eye and 20/20 in the other. This is one of the sports where your eye dominance is key.�

Panther said she enjoys working with beginners. Bow companies have come out with new bows that will go down to 5 pounds and up to 70 pounds. The

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draw length will go to 15 inches. â&#x20AC;&#x153;You can take a young manâ&#x20AC;&#x2122;s bow and keep lengthening it as he continues to grow,â&#x20AC;? she said.

What does it cost to get involved archery and buy a decent bow and equipment? â&#x20AC;&#x153;Someone can get involved in archery for about the price of a laptop computer,â&#x20AC;? Panther said. â&#x20AC;&#x153;Archery is a sport that can be individual or a group sport. But it is a stress reliever. You literally have to go outside and think about what youâ&#x20AC;&#x2122;re doing. â&#x20AC;&#x153;Not like a gun where you shoot a bullet and itâ&#x20AC;&#x2122;s gone. Here, you are working on picking a spot down there, and trying to get your group as tight as you can make it. You are concentrating,

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37 JUMPS so everybody else has gone away.”

Panther pointed out she doesn’t know how many women have become involved in archery during the last 23 years, but the number is sure growing.

“The men and the kids go out and shoot, and more and more women are saying, ‘Hey, I want to go out with them. How do I learn?’ I’ll tell them all, you can hunt or you can just shoot in the back yard. You don’t have to say you’re getting a bow because you have to go hunt.

“I have bows of many colors. Many women are getting more and more bows every year.

There’s not a day that goes by that I don’t have at least one or two ladies who want to look at a bow or want to fix something, or their husband is just saying, ‘Can you see what she can draw?’

Let’s see if she likes it.”

Panther goes for a bow that is super light to see what the customer can do.

“Sometimes it’s one or two shots, sometimes it’s after the very first shot and they say, ‘Oh, I like that.’ The first shot may be a little scary to them at first, but the second shot is done and they are thinking I think I can do this,” she said. “I can set children up on a true compound bow as little as 3 years old.”

As Panther’s customers and friends get older, she said she tells them to make the sport enjoyable. If someone is struggling, Panther said she could make it to where they enjoy it have fun again.

“I am going to give a lady or child the same amount of attention as if I’m going to sell a hunter a $1,000 bow,” she said. “That’s one of the reasons our customers enjoy us being here and what we are going to do in our store. I never try to show partiality. We always want to make it fun for everyone.”

They are enjoying just being out there, just shooting.

Panther said she gets some involved in 3-D archery which gives them different targets.

Panther said the more you participate in the familyoriented sport, the more it will improve your self-esteem.

“I would have to say 99 percent of the people who came in, I was able to set up in archery. They could do it,” she explained. “If I get one a year who cannot do it, it’s unusual. I had a customer in a wheelchair who had spina bifida. I had one boy who was born with a blood disorder who lost his legs but he had his Professional fingers, and we wrapped a bow Beauty Supplies & and he shot.

Cosmetics “It’s just fun shooting. I’ve Open to RAQUEL WELCH WIGS had parents tell me they never the Public & BEAUTY SUPPLIES thought their children would be able to do this. You can shoot, and I can teach you.”

Call Wendy Panther at Arkansas Trading and Loan at 600 W. Main, Russellville 479-967-4867. •

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RVL Magazine 37

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38

RVL Magazine

Story by Sam Strasner Photos by Liz Chrisman

I

t has become a part of the autumn football tradition at Arkansas Tech University. Itâ&#x20AC;&#x2122;s a green and gold, tap your toes, all-you-can-eat celebration of the Wonder Boys.

Itâ&#x20AC;&#x2122;s Party at the Plaza, and it is back for its ninth season of entertaining Arkansas Tech fans and getting them revved up to cheer the Wonder Boys to victory.

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Party at the Plaza returns for 2016 football season at Arkansas Tech

39 PARTY IN THE PARK RVL Magazine 39

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RVL Magazine

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Upcoming 2016 Party at the Plaza events at Centennial Plaza, which is located between Thone Stadium at Buerkle Field and Williamson Hall, include: *Saturday, Sept. 17, Wonder Boys vs. Arkansas-Monticello; Party at the Plaza 4 p.m.; kickoff 6 p.m. *Saturday, Oct. 1, Wonder Boys vs.

Henderson State, Party at the Plaza 3 p.m.; kickoff 6 p.m. *Saturday, Oct. 15, Wonder Boys vs. East Central, Party at the Plaza 4 p.m.; kickoff 6 p.m. *Saturday, Oct. 29, Wonder Boys vs. Northwestern Oklahoma State, Party at the Plaza 11 a.m.; kickoff 2 p.m.

Among the Party at the Plaza attractions will be inflatable bump-and-jump games for kids, music and an opportunity to purchase Tech gear at the stadium bookstore.

The Arkansas Tech Marching Band, known far and wide as “Arkansas’ Band of Distinction,” makes appearances at Party at the Plaza.

The Arkansas Tech Alumni Association will sell Homecoming 2016 T-shirts ($5 short sleeve/$10

RVL Magazine 41

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long sleeve) under its tent near the main stadium entrance. There will also be a free photo booth at the Family Day (Oct. 1) and Homecoming (Oct. 29) Party at the Plaza events.

Admission to Party at the Plaza is free and open to the public.

Game tickets, which are $10 for adults and $5 for students and senior citizens, will be available for purchase at the Thone Stadium at Buerkle Field ticket office on game days. Individuals with a valid Tech identification card will be admitted free.

For the complete 2016 Arkansas Tech football schedule, visit www.arkansastechsports.com •

Dewaine Hottinger 479-264-0647

42

RVL Magazine

BUSINESS EXPO

Photos by Joshua Mashon

RVL Magazine 43

44

RVL Magazine

RVL Magazine 45

Back to School

Photos by Joshua Mashon

46

RVL Magazine

Cyclone E

RVL Magazine 47

Extravaganza Photos by Travis Simpson

48

RVL Magazine

MILLARD-HENRY CLINIC

OUR CARE FOR THIS COMMUNITY CONTINUES TO GROW STRONGER As the Arkansas River Valley’s largest multi-speciality clinic, Millard-Henry Clinic proudly announces the addition of Dr. Jonathan Brixey and Dr. Nathan Henderson to our growing staff of leading physicians.

Dr. Brixey specializes in internal medicine and pediatrics.

He was reared in Pope County, and prior to receiving his medical degree at University of Arkansas-Medical Sciences (UAMS), Dr. Brixey completed an undergraduate degree at Arkansas Tech University (ATU). He is married with two children, and is active in his local church and with outdoor activities.

Dr. Nathan Henderson also has deep family roots in our area. Upon earning his undergraduate degree at ATU, he completed medical school at the American University of the Caribbean School of

JONATHAN BRIXEY, MD INTERNAL MEDICINE/PEDIATRICS MILLARD-HENRY CLINIC

Medicine, and a residency at UAMS/AHEC West. Dr. Henderson specializes in rural family medicine; he, his wife, and their children plan to live near Dover. The Hendersons hope to be active in the region’s outdoor and community activities.

Drs. Brixey and Henderson are accepting new patients.

To schedule an appointment with Dr. Brixey, call the main clinic weekdays, 8 a.m.-5 p.m., at 479-968-2345. An appointment with Dr. Henderson can be scheduled by calling the Dover clinic (also weekdays, 8 a.m.-5 p.m.) at 479-331-3880.

MILLARD-HENRY CLINIC 101 Skyline Drive, Russellville, AR 72801 479-968-2345

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MILLARD-HENRY CLINIC OBSTETRICS & GYNECOLOGY 105 Skyline Drive, Russellville, AR 72801 479-890-2426

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