50 years of the Youth Tour - Arkansas · 2018. 11. 15. · close it again once you have put the fire out. An open damper in an unused fireplace sucks heated air right out of your

AUGUST 2014

50 years of the Youth Tour page 10

AUGUST 2014 2

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BUILD YOUR LEGACYBUILD YOUR LEGACY

3

CONTENTS AUGUST 2014

4 Editor’s Welcome

5 The Cooperative Difference

6 Currents

7 Trivia

18 Smart Energy Tips

28 Reflections

36 Gardening with Janet

38 Recipe Rewind

40 Cooking with Joy/ Family Favorites

42 Crossword Puzzle

44 Let’s Eat

46 Around Arkansas

in every issue28

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50 years of the Youth TourInvesting in America’s future.

Myths vs. FactsAn analysis of the EPA’s proposed CO2 regulations.

on the cover2014 Youth Tour delegates at the U.S. Capitol.Photo by Dixie Knight

features

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Worth the Drive

Hope Watermelon Festival A Hempstead County tradition.By Kat Robinson

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AUGUST 2014 4

Duane Highley President and CEO Sandra Hochstetter Byrd Vice President, Public Affairs & Member Services Sheila Yount Editor Geri Miller Production Manager Marcia Tabor Advertising Coordinator Dixie Rogers Graphic Designer Stacy Rinehart Editorial Assistant

ARKANSAS ELECTRIC COOPERATIVES, INC. BOARD OF DIRECTORS OFFICERS

Mel Coleman Chairman, Salem Jerry Jacobs Vice Chairman, Dierks Bill Conine Secretary, Clinton Futrell Butler Treasurer, Rector

CONTACT INFORMATIONArkansas Living

1 Cooperative Way, Little Rock, AR 72209501.570.2311

Email: [email protected]

Mailing AddressP.O. Box 510, Little Rock, AR 72203

Advertising DepartmentMarcia Tabor

Email: [email protected]

Subscription Price:$7.00 per year for non-members

Member of Arkansas Press Association

Acceptance of advertising by Arkansas Living does not imply endorsement of the product or services advertised by the

publisher or the Electric Cooperatives of Arkansas.

AUGUST 2014

VOLUME LXVII, NUMBER 10

Arkansas Living (ISSN 0048-878X) (USPS 472-960) is published monthly by Arkansas Electric Cooperatives, Inc.,

1 Cooperative Way, Little Rock, AR 72209.

Periodicals postage paid at Little Rock, AR, and at additional mailing offices.

POSTMASTER: Send address changes to:Arkansas Living, P.O. Box 510, Little Rock, AR 72203-0510

Members: Please send name of yourcooperative with mailing label.

An Official Publication of

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editor’s welcome

This summer marked the 50th anniversary of the Electric Cooperative Youth Tour to Washington. The tour takes place each June and this year, 43 Arkansas high school juniors participated in

the tour, along with their chaperones. It was a successful six-day tour filled with lots of fun and educational opportunities.

To mark the anniversary, we are highlighting the 2014 tour with photos from Little Rock photographer Dixie Knight, who accompanied the group and chronicled the tour (page 12). We also are highlighting the history of the program.

No doubt the students who attended the tour will have much to share when they go back to school this month. And speaking of going back to school, Duane Highley recalls his school days in “The Cooperative Difference” while highlighting all the ways the co-ops support youth programs, including the Youth Tour (page 5).

We are also featuring another rite of Arkansas summer with the “Worth the Drive” feature. Kat Robinson, a Little Rock writer specializing in travel and food, tells about the history of the Hope Watermelon Festival and the city’s melon-growing feats, as well as all of the other offerings of the event.

And speaking of food, we are going to start to make some changes to the ever-popular recipes offerings of Arkansas Living. Because of its

popularity, we are going to offer “Recipe Rewind,” which features classic recipes from the magazine’s archives, each month instead of quarterly. “Cooking with Joy” will continue with quarterly breaks for the revamped “Family Favorites” section. This section will feature recipes submitted by readers, as well as some from our Let’s Eat restaurants. That feature will start in October. To submit recipes, just email us at: [email protected] or mail to:

Recipes, Arkansas Living, P.O. Box 510, Little Rock, AR 72203.

Even though, as of press time, the summer has been cooler than normal, the odds are that the heat

will return before fall officially arrives. If it does, Bret Curry’s information regarding kitchen appliances and how they can heat up your home will likely come in handy (page 18).

We know August is a busy time, but we hope you will find a few moments to enjoy this month’s offerings in between wrapping up your summer vacations and preparing to send the kids back to school and all that entails.

Happy reading!

[email protected]

BY SHE ILA YOUNT

CHANGE OF ADDRESS: For co-op members, contact your local electric

co-op. For non-members, mail your address change to: Address Change, Arkansas Living,

P.O. Box 510, Little Rock, AR 72203, or email [email protected].

SUBSCRIPTIONS: For co-op members, contact your local electric co-op. If you are NOT a member and wish to

subscribe, please mail a check for $7 (12 issues) to: Subscriptions, Arkansas Living,

P. O. Box 510, Little Rock, AR 72203.

Touchstone Energy® Partner

5

T he larger the island of knowledge, the longer

the shoreline of wonder.” — Ralph W. Sockman

As you read this it is August, which means it will soon be “Back-to-School” time, also known as “Independence Day” for parents (or “Incarceration

Day” for teachers)!Do you remember how it felt to be a

student awaiting that day, the anticipation of a new class, new books, new subjects to learn and new people to meet? Do you remember the sadness at the end of summer vacation, finding dreams unrealized and goals unmet? It was an emotional time; a mixture of sadness, expectation and wonder.

I recently returned to my alma mater after an absence of several decades. I was there to drop off my daughter for a summer program at the university. As I walked down the hall of the dormitory where I last walked 30 years ago, it hit me — all those back-to-school feelings came flooding back. I felt an intense wave of emotion as long-dormant memories were suddenly fresh and vivid. I guess, deep down, I still miss school.

Here at the Electric Cooperatives of Arkansas, we realize that the students of today are our member-owners of tomorrow, and we want to live true to our cooperative principle of “support for community” by encouraging our students in their studies. After all, they are the ones that will develop and manage the energy supply system of our future.

Here are just a few of the ways that your electric cooperative supports our future leaders:1. Annually, we send about 44 student leaders

from across the state on a one-week tour of Washington, D.C. (see page 10).

2. We have partnered with Arkansas 4-H to support student activities and recognition across the state.

3. With FFA, we sponsor leadership awards for students.

4. We sponsor the annual Electric Vehicle Rally to help get students interested in science and math while building a competitive electric car.

5. In the past 11 years, we have sponsored an electrical safety awareness program — “Making Accidents Disappear” — that has reached more than 12 million elementary students in nine states, and we also provide high voltage safety demonstrations across the state.

6. We co-sponsor the annual Arkansas Farm Family of the Year contest with Arkansas Farm Bureau, Farm Credit and others.

7. We support the Junior Livestock Auction at the Arkansas State Fair.

8. And just so you know that it’s not “all work and no play,” we have even been known to replace and adjust the lights on baseball and football fields for our youth.

We want to make the light of the future burn as brightly as we can for all Arkansans. We are all teachers, each of us in our own way, and like it or not we influence the next generation. Let’s make sure that our influence is a positive one, and if you are a student reading this, enjoy your return to school. Savor every hour. Someday, you just might look back and realize that you miss it.

the cooperative difference

Back-to-school memoriesBY DUANE H IGHLEY, PRES IDENT AND CHIEF EXECUTIVE OFF ICER Arkansas Electric Cooperative Corporation, Arkansas Electric Cooperatives, Inc.

“

AUGUST 2014 6

Keep your fridge hummingThe refrigerator is one of the home’s biggest energy hogs. But you can help it run more

efficiently by:• Keeping it level. A fridge on an uneven floor can lean forward just enough to prevent the

door gasket from sealing tightly when the door is closed.

• Checking gaskets. Even on a level floor, a refrigerator’s door gasket can wear out over time. If your door isn’t closing tightly, replace the gasket.

• Filling it up. A full refrigerator and freezer work more efficiently than a half-empty one. If you don’t have enough food and beverages in the refrigerator, fill it with jugs of water until about two-thirds of the empty space is taken. Same goes for the freezer: Pack bags full of ice and scatter them around in the freezer so it’s at least three-quarters full.

• Cooling food before refrigerating it. Putting hot food into a refrigerator or freezer forces the unit to adjust its temperature to compensate for the heat.

• Covering food before storing it in the fridge. Uncovered food and liquids release moisture and can force the compressor to work harder.

• Moving the unit out of the sunlight and away from the oven. It has to work harder to keep everything cool when the outside of it is exposed to heat.

• Leaving it some breathing room. So it can properly ventilate, a refrigerator needs some clearance between its top and the cabinets above it and between its sides and the walls. Likewise, don’t use the top of a refrigerator for storage. Cartons and other items can restrict airflow.

• Cleaning it. Regularly wipe dust, dirt and cobwebs from the top of the fridge and from the coils behind it.

It’s time for a fireplace checkCrisp, fall days aren’t too far ahead of us, so now is a good time to check your fireplace for safety and efficiency.Even if you’re still using an energy-inefficient wood fireplace, you can minimize the heat loss it causes by taking a few

precautions:Close the fireplace damper until you’re ready to burn a fire. Open it only while the fire is burning, and

close it again once you have put the fire out. An open damper in an unused fireplace sucks heated air right out of your house and sends it out through the chimney.

Prevent air from your room from going up the chimney by installing tempered glass doors on the front of the fireplace. You also can direct the heat that the fire produces into your room by installing

a heat-air exchange system to blow that warm air into the house.Reinforce the seals around your fireplace flue damper. Tight seals prevent home heating from

escaping through the fireplace and chimney.Insulate your chimney with liners to prevent creosote — a byproduct of exhaust from the fire — from building up in it. That buildup can make your fireplace less efficient and create a

hazard for an unintended fire in the chimney.Call a chimney sweep certified by the Chimney Safety Institute of America to clean

your fireplace and chimney every year before heating season begins. The chimney sweep can advise you about safety issues and malfunctioning parts.If you don’t use your fireplace, have a chimney expert plug and seal it so it won’t rob

your home of its comfortable, heated air.

currents news, tips & more

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7

• A “supermoon” will rise on Aug. 10 and is expected to be the most spectacular of the five “supermoons” this year because it will occur when the moon is the closest it will get to Earth in 2014. A “supermoon,” tech-nically known as a “perigee moon,” occurs when a full moon reaches perigee — the point of its orbit closest to Earth. It looks larger than a regular full moon because of an optical illusion. Another “supermoon” will occur on Sept. 9.

• The moon orbits the Earth every 27.3 days.

• The moon is very hot during the day, up to 265 degrees, and extremely cold, down to -170 degrees, at night.

• When there are two full moons within a month, the second one is called a “blue moon.”

• On Earth, we always see the same side of the moon as the other side is always hidden.

• About 49 moons would fit inside the Earth.

• The moon is moving about 3.8 centimeters away from Earth each year. At this rate, in about 50 billion years, it will take 47 days for the moon to orbit the Earth.

• Only 12 people have walked on the moon — all men from America. The first man to step foot on the moon was Neil Armstrong in July 1969 and the last was Gene Cernan in 1972.

• “The moon is a friend for the lonesome to talk to.” — Carl Sandburg

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Family fun at Secchi Day on Beaver Lake

Fun in the sun. Education. Games and prizes. Free lunch. That’s what families will find when they attend Secchi Day on Beaver Lake. The event, in its ninth year, is a science education festival that takes place from 9 a.m. to 1 p.m. on Saturday, Aug. 16, at Prairie Creek Recreation Area, 9300 N. Park Road, just a few miles east of Rogers off of Arkansas 12. Expect to spend time at the mobile aquarium learning about fish, handle live animals with trained naturalists and educators, and be prepared to have your knowledge of water science challenged as you take part in onshore hands-on activities, such as a scavenger hunt with clues and door prizes.

“Our goal is to have fun while offering education about water quality and the environment. We are raising awareness about the value of Beaver Lake and water quality,” said Amy Wilson, director of Public Affairs for Beaver Water District. “The lake supplies most of the drinking water for Northwest Arkansas. It’s also critical for hydropower and recreation. Our quality of life is dependent on this lake.”

Secchi Day on Beaver Lake gets its name from the Secchi disk, a black and white device lowered into the water to measure clarity. Secchi, pronounced like the name Becky, was the last name of the person credited with inventing the device. In the early part of the morning, citizen science volunteers, using their own boats, will collect water samples. For more details, visit www.bwdh2o.org.

AUGUST 2014 8

We’re your Shield.We’re your Shelter.

ALMATodd MedlockRandy Milam

ARKADELPHIAChad Kesterson

ASHDOWNJoey Bailey

BARLINGBrandon Zimmerman

BATESVILLEJeral HastingsCarroll Shawver

BEEBEJohn Hayes

BELLA VISTAScott Comiskey

BENTONTodd MatthewsBrett Polk

BENTONVILLEJamie Carter

BERRYVILLERichard & Mary LouHarp

BLYTHEVILLEScott Wallis

BRYANTLaryssa CalleyCory Pratt

CAMDENMatt GibbsRobert Murry

CHARLESTONJim Milam

CLARKSVILLEDavid Lasater

CLINTONJim Gilliam

CROSSETTDan PevyDeb Zeigler

DEQUEENWoods Agency

DIERKSTodd Moore

EL DORADOAmber Myers

FAYETTEVILLEGary CooperWhit HensmanRandy HutchinsonSteve SmithDrew Trucks

FORDYCETom Tidwell

FT. SMITHJeff ClarkJerry & Wade GilkeyBrent LovellKevin Minks

GLENWOODSimon Mack

GRAVETTEChris Taylor

GREENBRIERBrock Rowell

GREENWOODPhil Hicks

HAMPTONMark Hodnett

HARRISBURGJohn Dillinger

HARRISONRoger Earnest

HATFIELDKenny Miller

HEBER SPRINGSTim BrewerRick York

HOT SPRINGSBart Bledsoe

HUNTSVILLERick Witt

IMBODENDenny & KellyDurham

JACKSONVILLEGene & Mary EllenBowman (Agents)

Sheryl Boyd (Affiliate Agent)

Scott EverettTodd Martin

JONESBOROPaula GraddyBob & Bobby HaunBlake RogersMark Webb

LAKE CITYBrett Strobbe

LITTLE ROCKJason DaileyStefan ElmoreSteve FergusonDale LockardChad MillardJeff MooreRon PaulsonEddy Peters

LITTLE ROCK (CONT.)Bob RhodesRichard Yager

MAGNOLIAChad TurnerPaul Whitley

MALVERNJustin Stewart

MARSHALLJeff Jennings

MAUMELLEChristy Pettit

MELBOURNEMike Cone

MENATelissa Montgomery

MONETTEBob Blankenship

MONTICELLOPaul Griffin

MOUNTAIN VIEWDustin Stewart

NORTH LITTLE ROCKRon & VickiClevidenceDan CookBrian CressMonica ReinersCurtis Short

NASHVILLEGreg Tate

NEWPORTMark Manning

OZARKToby Hogan

PARAGOULDTravis Ryan

PARISBill Elsken

PERRYVILLEBaylor House

PIGGOTTTonya Coomer

PINE BLUFFDee HolcombKyle Stone

PRESCOTTEli Ratcliff

ROGERSBill CooleyKeri EarwoodSean GarrisonWalter Yockey

RUSSELLVILLEJ.W. Stratton

SALEMNick Coleman

SEARCYRichard Cargile (Agent)

Dei Bryant (Affiliate Agent)

Andy Sills (Affiliate Agent)

Debbie Likert

SHERIDANGrant Westmoreland

SHERWOODCandice AlfordBecky BradleyScott RichardsBrian ThompsonBob Tobey

SILOAM SPRINGSJerrell Suttles

SPRINGDALESteve HarpShane RhoadesDuane & WayneScoggins

STAR CITYJames West

TEXARKANAMissy DickensKim Wren

TRUMANNCharles & MartisStephan

VAN BURENStuart DavisTed McEvoy

WALNUT RIDGEDanny & Sue Gibson

WARRENGreg Harton

WHITE HALLMichelle Herring

WYNNEBrett McFaddenDebbie Meyer

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It’s not just anyone’s place.

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AUGUST 2014 10

It’s been 50 years since the national association for the nation’s electric co-ops began coordinating a week-long tour of Washington, D.C., for high school

students, known then as the Rural Electric Youth Tour. Since then, thousands of young people have attended the tour and experienced its life-transforming impact.

Today, the tour, known as the Electric Cooperative Youth Tour, or just simply, Youth Tour, brings together some 1,600 teens from 43 states, including Arkansas, for a once-in-a-lifetime opportunity culminating in Washington, D.C. After spending a week in the nation’s capital, seeing first-hand how the nation’s government works, these students become college roommates, professional colleagues, lifelong friends and sometimes even spouses. For some, it’s a fun trip that later brings fond memories. To others, Youth Tour inspires kids to discover the adults they’re going to be.

Texas leads the wayThe Youth Tour was born from a speech at the 1957 NRECA Annual Meeting

by then-Sen. Lyndon B. Johnson of Texas. He was a longtime advocate of electric co-ops, having lobbied for the creation of Pedernales Electric Cooperative in 1937 as a young politician in Texas.

“If one thing comes out of this meeting, it will be sending youngsters to the national capital where they can actually see what the flag stands for and represents,” the future president said.

With that encouragement, Texas electric co-ops began sending summer interns to work in the senator’s Washington, D.C., office. In 1958, an electric co-op in Iowa sponsored the first group of 34 young people on a week-long study tour of the nation’s capital. Later that same year, another busload came to Washington

from Illinois. The idea grew, and other states sent students throughout the summer. By 1959, the Youth Tour had grown to 130 participants.

In 1964, NRECA began to coordinate joint activities among the state delegations and suggested that co-op representatives from each state arrange to be in Washington, D.C., during Youth

50 years of the Youth TourInvesting in America’s future

President Jimmy Carter welcomes Youth Tour delegates to the White House.

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Tour week. The first year of the coordinated tour included about 400 teens from 12 states. Arkansas was a late entrant to the tour, starting in 1990, but since then about 1,000 Arkansas students have attended the tour. Delegates, who must be high school juniors, are selected by the state’s 17 electric distribution cooperatives through essay contests and interviews.

The 2014 Arkansas group had 43 students attend. During the tour, the group visited all of the major sites in Washington, including the U.S. Capitol and Arlington National Cemetery. (See page 12)

The tour itinerary has changed somewhat over the years. In the beginning, the Arkansas group went by bus to and from Washington. Later, the group traveled to Washington by chartered motorcoach and returned by air. In recent years, the group has flown both ways.

A life-transforming experienceDespite all of the changes that have taken place in the last

50 years, from pay phones to smart phones and social media, the true essence of the tour has remained the same — it is a life-transforming experience.

For Tyler Morrison of Camden, a 2008 Youth Tour delegate, the tour truly was a “trip of a lifetime.”

“My favorite memorial was the Korean Memorial. The reason I say that is because of the quote on the memorial that, ‘Freedom is not free,’” Morrison said. “That quote has stuck with me since the Youth Tour. I always tell myself that when we celebrate Memorial Day, July 4th, Veterans’ Day, or any other patriotic holiday.”

Morrison added that the tour “reminds me not take freedom for granted and to understand the importance of history in our country.”

Lesleigh Beer of Mena, a 2012 Youth Tour delegate, said the trip “was amazing! It was the defining point that helped me to not be afraid to try new things. I met so many people on this trip, and made memories to last a lifetime. Best trip ever. It gave me a greater outlook on the opportunities in life.”

For Jenna Martin of Hickory Ridge, a 2014 delegate, “seeing all of the memorials and monuments that were erected in honor of all the soldiers who gave their lives for my freedom was overwhelming.” She added that she was especially touched by a visit with World War II veterans who were touring Washington through the Honor Flight program.

Daniel Allen of Jonesboro, another 2014 delegate, echoed those sentiments.

“I can’t begin to describe all the great memories and friends that were made on this trip,” Allen said, adding that the students bonded during the tour and were proud to represent Arkansas and the Electric Cooperatives of Arkansas.

President Lyndon Johnson shakes hands with Youth Tour students.

Then U.S. Sens. Blanche Lincoln and Tim Hutchinson at the U.S. Capitol with the 2001 Youth Tour group from Arkansas.

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AUGUST 2014 12

Arkansas delegates and chaperones on the 2014 Electric Cooperative

Youth Tour to Washington marked the 50th anniversary of the tour with a fast-paced trip from June 14-19 that included the major sites of the nation’s capital. The group met in Little Rock on June 14 and flew on a non-stop flight to Baltimore where the tour participants boarded a chartered bus for Washington. Forty-three high school juniors from across the state participated. In honor of the anniversary, we are chronicling the tour through a series of photographs.

PHOTOS BY DIXIE KNIGHT

The Lincoln Memorial.

2014 YOUTH TOUR DELEGATES

DANIEL ALLEN

KATE ANDERSON

NATHAN ANDRESS

GRANT BARNETT

KRISTA BEARD

BRIANNE BURFORD

JESSICA COOK

JEREMY CRABTREE

ANDREW DUNLAP

ALLISON EDWARDS

PAYTEN FURR

LINDSEY GIRKIN

CARISSA GORDON

ALYSSA GREEN

MATTISON GRIFFIN

TARA HARRIS

HALEY HEFNER

TRISTEN HILL

BROOKS HOLLEMAN

PAYTON HUDSON

KYLE KEEFER

INDIA KUYKENDALL

KATIE LEONARD

LINDSEY LEWIS

JENNIFER LOVELL

JENNA MARTIN

TYLER MAXWELL

CORBY MAY

DRAKE MCGREW

BROOKE MCKINNEY

COREY OBREGON

JESSI O’HARA

KENDRA PENDERGRASS

KALEB REID

KELSIE ROLAND

ALLIE ROZELLE

KYLEE SIGMON

KENNEDI WILES

MADDY WILLIAMS

JULIE WILLIAMS

PAIGE WILSON

GUY WOMACK

KATIE WOOLARD

13

The trip begins as the group heads to the Clinton National Airport.

In line to tour George Washington’s home.

George Washington as a surveyor exhibit at Mount Vernon.

An exhibit shows WWII Marines in battle. Cruising the Potomac.

Students show their enthusiasm outside of the National Museum of the Marine Corps.

Historic fighter planes at the Marine Corps Museum.

Arkansas students enjoying the boat cruise.

L to R: Corey Obregon of Pocahontas, Carissa Gordon of Mena and Brianne Burford of Hatfield, on the Potomac cruise.

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Days 1 and 2:Group flies from Little Rock to Washington, D.C.Tours of Mount Vernon and the National Museum of the Marine Corps and a boat cruise along the Potomac River.

PHOTOS BY DIXIE KNIGHT

AUGUST 2014 14

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Day 3:Youth Day program, tours of the Newseum, the National Museum of the American Indian, dinner at the Hard Rock Café, tours of the FDR, Jefferson and Martin Luther King Jr. memorials.

Paige Wilson of Newport and Lindsey Girkin of Eureka Springs show off their name badges.

President Franklin Roosevelt and his dog, Fala, sculpture at the FDR Memorial.

Dinner at the Hard Rock Café.

Allison Edwards of Perryville, center with microphone, introduces herself on Youth Day as the Youth Leadership Council representative for Arkansas.

L to R: Kyle Keefer of Clarksville, Kate Anderson of Franklin and Jeremy Crabtree of Clinton, at the “anchor desk” at the Newseum.

Exhibit at the National Museum of the American Indian.

The Martin Luther King Jr. Memorial.

The Jefferson Memorial.

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Taking in the majestic beauty of the Library of Congress.

Tour guide Jeanne Fogle talks about the WWII Memorial.

Arkansas students visit with an Honor Flight veteran.

LEFT and RIGHT: At the Sunset Parade.

The Arkansas group with U.S. Sen. Mark Pryor at the U.S. Capitol.

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Day 4:World War II Memorial, the U.S. Capitol, the Library of Congress, the Lincoln Memorial, the Vietnam Veterans Memorial, the Korean War Veterans Memorial, the Sunset Parade at the National Marine Corps Memorial.

AUGUST 2014 16

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Days 5 and 6:Arlington National Cemetery, the National Air and Space Museum, the National Museum of American History and the National Museum of Natural History.Flight back to Little Rock.

The grave of President John F. Kennedy at Arlington National Cemetery.

The Smithsonian Institution “Castle.”

5 a.m. is much too early to board the bus for the airport and the plane ride home.

Touring the Smithsonians.

The Changing of the Guard ceremony.

The National Air and Space Museum.

The National Museum of Natural History.

Touring the National Air and Space Museum.

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AUGUST 2014 18

As I pen this month’s column, numerous

states have set record low temperatures, even record low “high” temperatures. Weather experts report parts of the U.S., including Arkansas, are enjoying the mildest July since 1976. Some folks in central and northern

states switched their thermostats from air conditioning to heat in order to take the edge off of the unusually chilly mornings. But you can bet Mother Nature will dole out her normal hot summer days between now and fall.

Many of us have heard the proverb, “If you can’t stand the heat, get out of the kitchen.” President Harry Truman is credited for the oft-used quote. Truman was metaphorically referring to the pressures of one’s job duties and responsibilities rather than the literal heat generated in our kitchens.

This is the time of year that I encourage members, when possible, to transition their cooking from the kitchen to the barbecue grill. We’ve heard this summertime energy efficiency tip for years. But what’s really happening inside our kitchens?

As a reminder, a law of nature dictates that heat moves to cool. On a hot summer day the sun’s radiant heat is warming the outdoor air and surfaces of our homes. When a home is air conditioned, the indoor temperature drops lower than the outdoor temperature. This difference in temperature kicks our law of nature into gear. Heat will begin moving to the cooler indoor climate via conduction, convection and radiation. Furthermore,

the higher the mercury climbs on the outdoor thermometer, the more energy is required to satisfy the thermostat setting.

So, what’s the last thing we want inside our homes on a hot summer day? You guessed it. More heat. Indoor food preparation produces heat and humidity. During our hot summer months, these byproducts provoke your thermostat to call for more air conditioning. More air conditioning causes your electric meter to spin round and round as it provides the energy required to remove the additional heat as a result of cooking. A colorful way to illustrate heat gain is through images from an infrared thermal imaging camera. Infrared allows us to see how heat is behaving and provides fact-based knowledge to assist in making prudent energy efficiency decisions that impact comfort and electric bills.

Please know that I’m not advocating kitchen closure until winter. After all, eating sandwiches until then would be a boring proposition. Just be mindful that indoor cooking in the summer can equate to additional energy costs. Bon appétit!

We’ll soon be announcing this year’s Energy Efficiency Makeover winner. Be sure to follow the makeover project on Facebook at www.facebook.com/smartenergytips, and check out our Smart Energy Tips podcast available through iTunes or www.smartenergytips.org.

Bret Curry is the residential energy manager for Arkansas Electric Cooperative Corporation.

If you can’t stand the heat, fire up the barbecue grill

smart energy tips save money, increase comfort

BY BRET CURRY

Even microwave cooking technology adds heat to our kitchens through a similar venting process as a regular oven.

All ovens ventilate to enable the evacuation of steam. This process adds heat, moisture and baking smells into the home. Note the convection and conducting temperatures have reached 140 degrees.

How about some eggs over easy with black coffee? Note the Teflon skillet has reached 318 degrees. The egg yolks are 105 degrees before the flip and the cup of coffee is 165 degrees.

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MYTH #1: The proposal will prevent global climate change.

FACT: The proposal will have practically no effect on global climate change.

The main reason why the proposal will not prevent global climate change: U.S. power plants are responsible for a small fraction (4 percent) of global greenhouse gas (GHG) emissions. EPA’s proposal will reduce global GHG emissions by a tiny amount (less than 1 percent) at a cost, according to EPA, of $4.2 billion to $8.8 billion per year. This insignificant reduction in global GHG emissions means that:

• Atmospheric CO2 concentrations will be reduced by less than 1 percent.

• Global average temperature increase will be reduced by 0.016 °F.

• Sea level rise will be reduced by 1/100th of an inch, which is the thickness of three sheets of paper.

MYTH #2: The proposal will prevent asthma and heart attacks.

FACT: This is a bait and switch tactic.

Because the EPA proposal will have virtually no effect on global climate change (Myth #1), EPA is claiming health benefits for reducing ozone and particulate matter, pollutants that have been tightly regulated under the Clean Air Act for decades to ensure that air quality is safe. Reductions in ozone and particulate matter have nothing to do with the purpose of EPA’s carbon proposal, and claiming credit for these reductions is sometimes called “double counting,” meaning that EPA is claiming credit for the same health benefits under different regulations in an attempt to show that benefits exceed costs.

MYTH #3: The proposal will reduce energy bills.

FACT: This is misleading, at best.

EPA acknowledges that nationwide average electricity rates would increase by roughly 6 percent in 2020 and 3 percent in 2030. At the same time, EPA claims the total cost that

Myths vs. Facts ABOUT EPA’S PROPOSED CO2 REGULATIONS

The American Coalition for Clean Coal Electricity (ACCCE) has released an analysis challenging claims that the Environmental Protection Agency (EPA) has made about its proposed carbon regulations. The analysis

highlights six common myths and presents counterpointed facts.

“EPA and White House officials began the sales pitch for their new carbon regulations (in early June), with the expected dose of fiery rhetoric and misleading claims. As speculation has turned to scrutiny, it has become clear that many of EPA’s most fundamental claims about the rule are more aptly classified as myths,” said Laura Sheehan, senior vice president for communications at ACCCE. “The economic costs, job losses, weakened electric reliability and host of other potential consequences of EPA’s rule must be highlighted, and even though EPA has been less-than-transparent, we will work tirelessly to bring the realities of this rule to light.”

The full analysis and supporting citations for the facts can be found at www.americaspower.org.

Below are abbreviated versions of the six myths and facts.

21

consumers pay for electricity will fall under its proposal. However, this lower total cost is deceptive because it assumes that consumers will reduce their electricity consumption by at least 10 percent. In short, consumers are forced to pay higher electricity rates but use less electricity.

MYTH #4: The proposal will create jobs.

FACT: This is a common claim about many EPA rules, but it’s not true.

Here are a few of the reasons why this claim about jobs creation is a myth:

• More comprehensive projections of the employment impacts of a program similar to EPA’s proposal show as many as 178,000 lost jobs per year.

• EPA claims that its proposal will create jobs in the electric power production and fuel extraction sectors of the economy in 2020, but this is due to temporary construction jobs. Closer scrutiny of EPA’s analysis shows these sectors are projected to lose an average of 47,000 to 49,000 job-years from 2017-2030. EPA did not attempt to quantify job losses due to higher energy prices, although EPA seems to acknowledge there could be job losses.

• EPA has ignored the negative impacts of higher energy prices on jobs in other rulemakings, most recently for its Mercury and Air Toxics Standards (MATS).

• One sector that EPA believes will gain jobs is end-use energy efficiency. However, these projected job gains are based on unrealistic assumptions about increases in end-use efficiency.

MYTH #5: The proposal is not a cap-and-trade program.

FACT: This is misleading because EPA’s proposal encourages states to establish cap-and-trade programs.

The proposal sets state-by-state limits on CO2 emission rates. EPA encourages the creation of state and regional cap-and-trade programs by allowing states to convert their emissions rate limits into mass-based limits, which become the caps in a cap-and-trade regime. EPA goes further by encouraging states to group together to create regional cap-and-trade programs by allowing groups of states an extra year to develop and submit implementation plans. Regional compliance programs factor prominently in EPA’s assessment of the costs and benefits of the rule, reinforcing EPA’s preference for a cap-and-trade program.

MYTH #6: This is a good proposal because states have a lot of flexibility.

FACT: This is a bad proposal for lots of reasons, including limited flexibility.

EPA’s proposal sets stringent requirements that states have limited opportunity to change. Many states must reduce emission rates by over 40 percent by 2030. In setting these requirements, EPA made critical assumptions about each state with limited input from or coordination with the states, deciding how much coal, natural gas, nuclear, and renewable energy each state should use and how much less electricity consumers should use.

To make your voice known about the proposed EPA rules limiting carbon dioxide emissions, go to:

www.TellEPA.com.

Myths vs. Facts ABOUT EPA’S PROPOSED CO2 REGULATIONS

AUGUST 2014 2222

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AUGUST 2014 26

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AUGUST 2014 28

Snapshots from our readers

Reflections

Dax, and his “Poppy,” Ted Burkhart, with his first fish. Mary Burkhart, Alma.

Jenna, with her dad, Nathan, kissing her first fish, for luck. Anna Betts, on the White River.

LeeAnn likes helping her daddy shuck corn ... maybe. Heather Carl, Salem.

Emma reads to the chickens and her dog. Jennifer Looper, St. Paul.

Tiffany and her 21-pound cabbage. Alicia Wilson, Amity.

Blake and Faith with their first water-melon harvest. Adam Lites, Horatio.

Sophie, Logan and Emylee helping in Papa’s garden. Brittany Basham, Clarksville.

Biggest fish of the day! Brian Waller, Emerson.

29

Share your photos with your fellow Arkansas Living readers! Please send high-resolution photos with detailed information about the pictures (who took it, where, who is in it, etc.) to: [email protected]

Or mail to:

Reflections, Arkansas Living P.O. Box 510 Little Rock, AR 72203

Hunter and Colsen with Snoopy. Mark Drummonds, Bono.

A pink Katydid! Ronald Lott and Drew Clark, Hot Springs.

Maybe Lakelyn doesn’t like potatoes? Buddy Kelly, Van Buren.

Jennifer and her first colt, JJ. Angela Longley, Elkins.

Sandy, in her favorite spot, on top of my ‘66 Chevy truck. Brandy Thompson, Lonoke.

Harper, in a field of flowers. ’Nin’ Carpenter, Hardy. Jadeyn and

Kolby’s first big catch.Stephanie Middleton, Mt. Judea.

Parker, posing with the scarecrow in the pea patch. Wayne Clark, Nashville.

Patric, “trying” to give Oakley a bath. Abby Murrow, Paragould.

Pierce, jumping hay bales. Jeff Moix, Bigelow.

Alexandra in her wagon. Tina Rose, Uniontown.

AUGUST 2014 30

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AUGUST 2014 32

Watermelon has been a part of Hempstead County for several generations, thriving in the

soft and sandy soil of southern Arkansas. Grown on plots and in gardens and backyards and under trees, the county’s blend of hot summers and just enough rain, careful tending and selective seed planting have culminated in nearly a century of humongous fruit.

It’s believed the first watermelons were introduced to the Americas in the 17th century. They’re indigenous to Africa and were likely brought over by African slaves. Their history here in Arkansas dates back to the late 17th or early 18th century. Native American tribes quickly adopted the seed and cultivated it all along the Mississippi River Valley not long after its introduction. In other regions, the melons are smaller. Southwest Arkansas’ growing conditions are already prime for larger fruit, but the jumbo orbs that come from there today were sparked by, of all things, a contest.

In 1917, local druggist John S. Gibson had an idea. He sold seeds at his store, and he decided a good friendly contest would be something to rile the town up. So he started to offer an annual prize for the biggest watermelons. He sure started something. A couple of brothers, Hugh and Edgar Laseter, got onto that immediately and one or the other would turn in a 100-pounder each year and claim the prize money. But in 1925, Hugh Laseter pulled out all the stops and managed to cultivate one melon that hit 136 pounds. That one got sent to President Calvin Coolidge.

News spreadsThe news got out about these massive melons, and in the

1920s the town started holding an annual one-day festival in August. Train travelers would arrive to discover cold watermelon feasts on the Hope stop. Thousands would come in for the celebration.

The Great Depression put an end to the little festival and the big crowds, but watermelons continued to thrive. A series of melons ever larger started coming out of those gardens, such as the celebrated green monstrosity pulled out of O. D. Middlebrooks’ garden in 1935. The 195-pound melon was certified by the Guinness Book of World Records and then sent to Hollywood star Dick Powell. Hope kept its melon reputation, and though the original festival had ceased to be celebrated, the big fruits were still sought and even shipped nationwide by area growers.

Shortly after the town celebrated its centennial in 1975, plans formed to bring the celebration back. A gentleman

discovering arkansasworth the drive

The H pe Watermelon Festival A Hempstead County tradition

Hope Watermelon Festival

BY KAT ROBINSON

WhereFair Park, Hope

WhenThursday, Aug. 7 - Saturday, Aug. 9

Websitewww.hopemelonfest.com

Youngsters participate in the watermelon eating contest.

GR

AV

WELD

ON

33

by the name of C. E. “Pod” Rogers Jr. convinced the Hope Chamber of Commerce that the festival was a good idea, and city leaders agreed. Two years later, the first of these new Hope Watermelon Festivals debuted to grand success. Over the past three and a half decades, it’s grown from a small celebration to a pull-out-all-the-stops celebration.

Record melonsAnd those big melons keep coming, and they keep

expanding, too. In 2005, a new Guinness record was certified with Lloyd Bright’s 268.8 pound green giant. It broke the previous record of 260 pounds set by a biggun’ grown by Lloyd’s son, Jason, in 1986. The Brights even sell the seeds of their humongous produce on their website (giantwatermelons.com) and they’re still going for more records.

At the annual festival, you can sit down under a big striped tent at any point during the festival and have yourself a big cold slice. It’ll cost you $1.25 and maybe the dryness of the front of your shirt. Growers also have many to sell, though not quite as many of those over 100 pounds – those are harder to get moved around, as you can imagine.

But there’s more to do than eat melons. The event’s well known for its seed spitting contest, with young and old alike seeing how far they can launch a single seed across a measured space. Most folks manage anywhere from a foot to 10 feet or so, but I’ve seen contestants whose pucker prowess can propel those little projectiles a pack of yards or more.

The Hope Watermelon Festival celebrates what’s good about being from Hempstead County. There are quilting displays and contests, canning competitions and all sorts of arts and crafts. There’s a fishing derby, a 5k run/walk, bingo

and softball. I’ve seen tiny lawnmowers raced there, and livestock shown off.

And there are vendors – as plentiful as any county fair, with everything from alligator on a stick to homemade root beer and pickle juice being sold.

After all, there’s more to life than eating watermelon, right? Oh, did I mention the watermelon eating contest?

This year’s event includes a big concert Saturday night of the festival, featuring country artist David Nail with opening guest act Barrett Baber. If you arrive earlier, Thursday night’s activities include a barbecue chicken dinner and dog show, while Friday’s big to-do is the popular fish fry.

So, find your way down to Hope on August 7-9. Take some wet wipes for the watermelon and a good hearty appetite for fun. You’ll find more about the event at www.hopemelonfest.com.

Kat Robinson is a Little Rock-based freelance writer specializing in food and travel.

Seed spitting takes much skill.

Historic postcard touts Hope’s famous watermelons.

GR

AV

WELD

ON

GRAV WELDON

AUGUST 2014 34

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Rabies outbreak in the state

More than 100 cases of rabies were reported in Arkansas as of June 24, a number almost double the normal level that state health and animal science experts attributed to a greater awareness of rabies symptoms in infected animals.

“It has been increasing,” said Tom Troxel, associate head of animal science for the University of Arkansas System Division of Agriculture. Last year, there was a total of 152 cases; in 2012, there were 131 cases; and 60 cases in 2011. The reason of the outbreak is unknown, he said.

“It is already double” the usual number of cases, Arkansas Public Health Veterinarian, Susan Weinstein, said. “Skunks and bats are the reservoir” for the rabies virus.

Of the 103 cases, 86 are confirmed in skunks, Troxel said. Pulaski and Lonoke counties have the most cases — 26 for Pulaski and 13 for Lonoke. Widespread publicity about rabies cases in the two counties may be the reason for the high number of reported cases. People are more aware and submit more suspicious animals, Weinstein said.

If the number continues, surely it will be record breaking, Troxel said.

Rabies is a deadly viral disease that affects the nervous system of mammals. It is considered one of the most infectious diseases and is fatal for both animals and people. Make sure pets are vaccinated by a licensed veterinarian and don’t rely on over-the-counter rabies medication, Troxel said. There are injections that can be done to prevent rabies. Once the symptoms appear, the disease can’t be treated.

If you see a suspicious skunk, bat, or other wildlife, report it to an animal control officer.

Source: University of Arkansas Cooperative Extension Service.

35

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AUGUST 2014 36

We had a very late spring and,

so far, more rain than normal for an Arkansas summer. But we have seen some heat, and who knows what the rest of the summer will bring? If you grow flowering trees and

shrubs, knowing when they flower and set flower buds can determine how you care for them and how well they will bloom next season.

All plants that bloom in the spring, including azaleas, dogwoods and forsythia along with camellias, tulip magnolias, pieris, loropetalum and kerria set their flower buds at the end of the growing season. Fruit trees, blueberry bushes and strawberries all have their flower and fruit buds set when they go dormant in the fall. Because we had a particularly late spring this year, many of these plants had a slow start, but seem to have caught up with milder summer weather, so they are beginning to set their flower buds for next spring.

A few summer flowering plants also set flowers

for the following season in

August and September. They include the big leaf hydrangeas,

oak leaf hydrangeas

and gardenias. Many gardeners

had few if any blooms on big leaf hydrangeas and gardenias because of winter damage. If they did not bloom this season, they grew quite rapidly and should be forming flower buds now for next year.

Plants that are setting flower buds don’t need to get too stressed now or they may not set as many flower buds, meaning fewer blooms next season. Most of these plants should only need one application of fertilizer in the spring right after bloom. So, for now, all they really need is water and mulch. If you prune these plants now, you won’t have flowers next year. For ornamental spring flowering shrubs and trees, we prune as soon after flowering as possible, but no later than mid June. For big leaf hydrangeas and gardenias, there is a short window of opportunity to prune immediately after flowering, if they need it next summer. For fruit trees and blueberry bushes, we prune in late February. Although we know we are losing flowers from these fruiting crops by pruning in the winter, if left unpruned, a fruit tree would have too much fruit and too many branches, resulting in smaller and lower quality fruit. You also run the risk of breaking branches from the weight load.

Our summer flowering plants, including roses, crape myrtles, althea, butterfly bush and summer hydrangeas, such as Hydrangea paniculata (PeeGee) and the H. arborescens-Annabelle types are still blooming nicely, since they set flower buds on the growth they put on this season. If you have varieties that set seeds, deadheading (cutting off the spent blooms) will help them bloom more freely, as will regular watering

and one last application of fertilizer now. Many of these plants can continue to bloom through fall. This group of summer flowering plants should be pruned in late February if they need it, after the bulk of winter is over.

If you simply grow shrubs for their foliage and are not concerned about flowers, evergreen foliage plants such as hollies, boxwood, cleyera, aucuba and junipers can be lightly pruned at any time if they need it. Severe pruning (where more than a third of the plant is pruned off) should be done in late winter through early spring to allow plant recovery time. Doing so in mid to late summer would hurt the plants since you are reducing their food manufacturing capabilities and they are slower to rebound with the hot temper-atures. If pruned in the fall, they may begin to produce too much tender new foliage too

gardening with Janet

Taking care of the bloomsBY JANET B . CARSON

Hydrangea.

Azalea.

Spirea.

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late in the season, which could be winter sensitive. Their main care now is water only. Normally with this group of plants, one application of fertilizer in the spring is all they need.

With a little know-how, and proper timing of pruning and fertilization, you can reap the most blooms from your landscape plants. Continue to monitor for insects and diseases, and control as needed. If you need help in identifying plant problems, contact your local county extension office.

Janet B. Carson is an extension horticulture specialist for the University of Arkansas Cooperative Extension Service.

Forsythia.

AUGUST 2014 38

Almondchickencasserole1 lb. sausage2 large onions 1 stalk celery, chopped 2 green peppers, chopped2 cups brown rice1⁄2 lb. salted slivered almonds1 lb. cooked chicken, chopped3 pkgs. chicken noodle soup

Sauté sausage until brown, remove from pan. Add onions, celery and pepper, sauté until tender, covered. Bring 9 cups of water to boiling point, add rice, cook 5 minutes. Add remaining ingredients in a greased casserole, cover, cook 40 minutes at 350 degrees. Uncover, cook 20 additional minutes. Mrs. Joe Callaway, Wilmot.

SanFranciscotreat12 slices white bread, toasted butter6 hard cooked eggs, sliced12 ounces fresh or frozen shrimp,

cooked1⁄3 cup mayonnaise1⁄3 cup sour cream dash hot pepper sauce6 tablespoons grated Parmesan

cheese2 tablespoons chopped fresh

parsley

Butter toast. Arrange eggs on 6 slices of toast. Mix shrimp, mayonnaise, sour cream and hot pepper sauce. Spoon shrimp mixture over eggs; sprinkle with cheese. Broil slowly until bubbly and golden brown. Sprinkle with chopped parsley. Cut remaining toast in triangles; arrange around sandwiches. Serve hot.

Companyspinach1⁄4 cup light cream1⁄4 cup chopped onion1 tablespoon butter1⁄4 cup cooked bacon, chopped3 cups hot spinach, chopped

Sauté onion in butter, add cream, chopped bacon and spinach. Heat thoroughly. Season with salt and pepper. Serves 6.

Lemoncarrots12 young carrots2 tablespoons butter1 tablespoon lemon juice 1⁄8 teaspoon nutmeg chopped parsley

Cook carrots in boiling, salted water until tender. Mix and heat remaining ingredients. Pour over boiled, drained carrots. Serves 6.

Chocolatepoundcakewithcreamcheesefilling

Chocolate pound cake1 cup (2 sticks) butter2 cups sugar4 eggs2 teaspoons vanilla1 bar (4 oz.) German Sweet

Chocolate, melted3 cups sifted all-purpose flour1⁄2 teaspoon salt1⁄2 teaspoon baking soda1 cup buttermilk

In mixing bowl, cream together butter and sugar; add eggs, one at a time, beating well after each addition; blend in vanilla and add chocolate. Sift together flour, salt and baking soda; add to creamed

mixture alternating the buttermilk, beginning and ending with dry ingredients.

Cream cheese filling6 oz. cream cheese, room

temperature4 tablespoons butter1⁄2 cup sugar2 eggs2 tablespoons flour1⁄2 cup chopped walnuts, divided1 teaspoon vanilla

Blend the cheese and butter together in a bowl; add sugar slowly; add eggs, flour and vanilla. Mix well. Pour half of the cake mixture in a 10-inch tube or bundt pan, sprinkle 1⁄4 cup walnuts over it, then pour cheese mixture on top, sprinkle 1⁄4 cup walnuts over cheese. Pour remainder of the cake mixture on top of cheese mixture. Spread evenly. Bake in a preheated 300-degree oven for 1 hour and 30-35 minutes. Cool in pan at least 10 minutes before moving cake to wire rack. Cool completely before frosting with glaze.

Glaze1⁄4 cup (1/2 stick) butter1⁄2 cup firmly packed brown

sugar1⁄3 cup shredded coconut1⁄2 cup chopped walnuts1 tablespoon light cream or half

& half

In a small saucepan, melt butter; blend in brown sugar. Add coconut and walnuts; mix well; stir in cream and continue to heat one minute; spread over top of cake. Sharon Dumeny, North Little Rock.

Classics from 1970This month we go back to the July, August and November 1970 issues of Arkansas Living, known then as Rural Arkansas.

recipe rewind classics from the archives

Recipes• FROM THE ARCHIVES •

39

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AUGUST 2014 40

In the late 1850s, a patent was issued to Nathaniel Waterman for an “egg pan” made of cast iron and molded with individual cups to allow even heat circulation around each cup. His original pan, also called a gem pan, had 11 cups, and is the origin of our modern day muffin tin. I am sure Mr. Waterman never imagined that his egg pan would be so adaptable. The cupcake craze continues, as does the trend of baking every conceivable type of food in a muffin tin. The shorter cooking time and ability to vary ingredients has made this type of cooking

popular. With the beginning of school just around the corner, these recipes offer a fun and unique way to serve breakfast, lunch or a snack. Enjoy!

cooking with Joy

Make it like a muffinBY Joy Rice

Sausage and egg minis6 eggs½ cup milk1 cup shredded cheese6 turkey sausage patties Salt and pepper to taste Non-stick vegetable spray

Preheat oven to 325 degrees. Spray a 12-cup muffin tin with non-stick vegetable spray. Mix eggs, milk, cheese, and salt and pepper in a bowl until well blended. Place a sausage patty into the bottom of each muffin tin. Spoon the egg mixture evenly divided into the muffin tins not quite full, as the eggs will expand as they bake. Bake for 20 minutes or until set. Remove from oven and let cool for 2 minutes before removing from tin and serving. Makes 12.

Pancake puffs with fruit3 tablespoons butter3 eggs½ cup milk½ cup flour

2 tablespoons sugar½ teaspoon vanilla dash salt berries or fruit of your choice

Preheat oven to 350 degrees. In a small bowl, melt butter in microwave. Pour butter into regular 12-cup muffin tin. In a medium bowl, mix eggs, milk and flour, and then add sugar, vanilla and dash of salt. Mixture will be lumpy. Divide equally in 12 tins (about 1/4 cup batter) and bake for 20 minutes until pancakes puff up and are golden brown. As they cool, they will deflate. Run a butter knife around the edge of the muffin tin to loosen, then lift carefully from tin. Serve on a plate topped with berries or fruit of your choice. You may also serve with syrup or sprinkle with confectioners sugar. Makes 12.

Hashbrown cups1 26 oz. bag of frozen, shredded

hashbrowns½ cup of shredded cheese2 teaspoons melted butter

Cavendar’s Seasoning to tastesalt and pepper to taste

Preheat oven to 350 degrees. Let hashbrowns sit out for a few minutes, and then mix hashbrowns, cheese, melted butter and seasonings together in a bowl. Pack into muffin tins sprayed with non-stick vegetable spray. Bake for 45-50 minutes or until hashbrowns are golden brown. Remove from oven and cool slightly before removing from muffin tin. Makes 16.

Corn doggies 1 package Jiffy corn muffin mix1 egg1⁄3 cup milk2 hot dogs non-stick vegetable spray mustard or catsup for dipping

Preheat oven to 375 degrees. Cut the hot dogs into fourths. Spray a 12 cup muffin tin with non-stick spray. Add egg and milk to corn muffin mix, and then spoon batter into each muffin cup. Place one hot dog bite into the middle of each cup. Bake for 12 minutes or until cornbread is golden. Remove from oven and let cool for 4-5 minutes before serving. Serve with catsup or mustard. Makes 8.

Mini chicken pot pie 1 cup cooked chicken, diced1 can cream of chicken soup2 cans biscuits (Pillsbury Grands 8)1 cup frozen mixed vegetables

½ teaspoon poultry seasoningsalt and pepper to taste

Pancake puffs with fruit

Pizza pie minis

41

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Preheat oven to 400 degrees. Place a biscuit in each cup, pressing into the bottom and up the sides. Combine all ingredients in a large mixing bowl and mix well. Spray 12 cup muffin tin with non-stick vegetable spray. Divide the pot pie mixture evenly into each biscuit cup. Bake for about 15 minutes, checking until biscuit is done. Let rest for about 3 minutes before removing from tin and serving. Makes 12.

Pizza pie minis2 packages pizza crust mix1 jar pizza sauce1 bell pepper, finely chopped1 onion, finely chopped turkey sausage mozzarella cheese

Preheat oven to 450 degrees. Spray 12 cup muffin tin with non-stick vegetable spray. Mix pizza crust according to package directions and roll out thin enough to cut 12 5-inch rounds. Press dough into muffin tin cup, and then add bell pepper, onion and sausage. Add about 1/4 cup pizza sauce and top with cheese. Bake 12-15 minutes until brown. Let cool in pan for 2-3 minutes before removing. Makes 12.

Oreo cheesecake minis1 package regular Oreo cookies8 oz. cream cheese1 egg3 tablespoons sugar1 teaspoon vanilla extract Cool Whip

Preheat oven to 325. Beat cream cheese and sugar until smooth, and then beat in egg and vanilla until mixture is smooth. Line muffin tin with paper cupcake liners and place an Oreo in the bottom of each. Drop the cheesecake mixture evenly over each cookie. Bake until set, 15-20 minutes. Let cheesecakes cool, top with Cool Whip, then refrigerate until ready to serve. Makes 10.

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AR191

ACROSS 1 Road shoulder 5 Funny 10 Child's first word 14 Region 15 Totaler 16 Actor ___ Ladd 17 Edible cod 18 One millionth: pref. 19 Grassy area 20 Atty. Gen. Dustin 22 Paron's county 24 Animal's home 25 City on the Nile 26 Movement 29 Mount ___ (near Cushman) 33 Trick 34 Lures 35 Tommy ___ Jones 36 English river 37 Poorest 38 Hewn 39 Bayou ___ Arc 40 Waterfall 41 Causes of ruin 42 Town near Ogemaw 44 Water sound 45 See 55A 46 Swiss canton 47 Town near Lodge Corner 50 ___ de Soto 55 Arkansas writer, with 45A 56 Canadian river 58 Close 59 Allows 60 Greek Muse 61 Hammer's partner 62 Riga native 63 Arabian country

64 Church part DOWN 1 Ointment 2 ___ the Red 3 Tear 4 Town near Booneville 5 Military vehicle 6 Garfield's dog 7 1650 8 Comparative ending 9 Town near Jack Lee Lake 10 Princeton's county 11 Jai ___ 12 Daybreak 13 Queen ___ Boleyn 21 Retreat 23 Trivia books 25 Beethoven's "Fur ___" 26 Snakes and worms, e.g. 27 Vinegar bottle

28 Demi-___ 29 Separates 30 Parallel 31 Stair post 32 Strained 34 Constrained 37 Town near Brinkley 38 Lee county seat 40 Guitarist ___ Atkins 41 Scorch 43 Secy. of State Sharon 44 Town near Whelen Springs 47 Child's toy 48 Fencing sword 49 Skater Katarina 50 Jewish philosopher Ahad ___ 51 Art deco name 52 Lowest tide 53 Speaker's stand 54 Heraldic border 57 Anger

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45 46

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AUGUST 2014 44

When Toni Burrows was growing up in DeValls Bluff she helped

her grandma and mom cook, and carefully learned how to prepare genuine Southern comfort food. Today, customers rave about the result of her lessons that are served at the Cast Iron Skillet in Conway.

Prior to opening the Cast Iron Skillet, Burrows had operated the Hole in the Wall restaurant nearby. The restaurant enjoyed great success as people craved the comfort foods of their youth. But, she had another idea.

“I really wanted a location with a drive-through window so people could take good Southern, homemade food home with them,” she said, adding that

when a regional restaurant chain closed a location with a drive-through window she jumped on the opportunity and launched Cast Iron Skillet in 2013. The former Hole in the Wall restaurant location is now the base for her catering and food truck operations.

The Cast Iron Skillet’s motto is “real Southern cooking in the fast lane” and judging by the number of customers on the day of my visit, it is a hit.

“It takes a little longer than your typical drive-through food, but for what you get it is worth the extra time,” Burrows said. “We cook everything from scratch and fresh. We don’t use frozen or canned food. This kind of food has kind of fallen by the wayside, but I can taste the difference and everyone else can, too.”

When she first entered the restaurant business she did all of the cooking herself, but as business increased she had to slow down and write the recipes down for her staff to follow.

“I strive for consistency in our food,” she said. “It is so important that people get the same great Southern taste every time they dine with us.”

During my visit I opted to dine in the restaurant and was impressed by the engaging and entertaining staff. The interior is tastefully decorated with blackboards and whiteboards

that feature artwork and quotes from customers raving about the food.

The restaurant offers a cafeteria-type service with a daily feature deal that includes a meat, two sides, and cornbread or a roll. And, there are desserts. It was not easy to pick what to eat as everything looked awesome, so I

asked the servers to make three plates. The first plate featured chicken

fried chicken that was cooked to an iron skillet-like yumminess. The flavor was amazing. The meat on the second plate was the chicken parmesan, which was a chicken breast loaded with rich melted cheese and oven baked. It was scrumptiously delicious and an ultimate comfort food.

“The chicken parmesan is absolutely our best seller,” Burrows said. “It has a white sauce and tons of fresh parmesan cheese and melts in your mouth.”

The third plate featured meatloaf. Oh my. It was a bite of homemade

the eating essentials

Cast Iron Skillet offers Southern cooking in the fast lane

CAST IRON SKILLET2160 HarkriderConway(501) 358-3518

Hours of OperationMonday - Friday: 10:30 a.m. - 7:30 p.m.

BY ROB ROEDEL

let’s eat dining in arkansas

The chicken fried chicken is hand-breaded and the cornbread is a treat.

Chicken parmesan is a Cast Iron Skillet original recipe.

Enjoy real Southern cooking in Conway.

45

goodness and a reminder of childhood weeknight memories.

Oh, the veggies were perfect. No joke. The brown beans had splendid flavor and were slow cooked to Sunday afternoon perfection. The Italian cut green beans were flavored with ham hocks and melt-in-your-mouth tender. The turnip greens were a serving of slow-cooked, pork- flavored heaven. The corn was nice and buttery, the fried okra was cooked perfectly and the mashed potatoes and cream gravy were great for dipping the chicken.

And then there were the desserts. The Oreo pie featured a graham cracker crust with a thick chocolate filling topped with cream and crushed Oreos. The cherry cheesecake had a wonderful crust filled with cherry filling and topped with cream meringue. The lemon pie had just the right amount of flavor to deliver a sweet, but tart flavor. The four-layer layer delight was a treat and reminded me of church potlucks. The peanut butter pie tasted exactly like a Reese’s Peanut Butter Cup. And the strawberry shortcake was two layers of strawberry cake with a frosting and strawberries.

If you want some good, old-fashioned Southern cooking stop by the Cast Iron Skillet in Conway. Heck, you don’t even have to stop by; you can get it to go. Now, that is cool.

Dining recommendations? Contact Rob Roedel at [email protected]

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AUGUST 2014 46

For an extensive listing of events around Arkansas, visit www.arkansas.com/eventsTo submit a listing for consideration, email: [email protected], or mail to: Arkansas Living, P.O. Box 510, Little Rock, AR 72203.

Calendar

around arkansas a sampling of events

Aug. 2

Miss Newton County PageantHub Convention Center, Marble Falls870-577-0037; [email protected]

National Barrel Horse Association-04Cleveland County Fairgrounds Arena, RisonSanctioned timed barrel events.

870-325-7238

Dog Day of SummerBroadway St., Siloam Springs

A dog parade down Broadway Street, a

variety of dog contests and dog-related vendors.

479-524-4556; mainstreetsiloam.org

Aug. 5-9

116th Annual Tontitown Grape FestivalTontitownCarnival, famous spaghetti dinners, grape stomp, grape ice cream, Run for the Grapes 5K and more. www.tontitowngrapefestival.com

Aug. 7-9

35th Annual Cave City Watermelon FestivalCity Park, Cave CityCelebrates city’s water-melon growing heritage.870-283-5959; cave cityarkansas.info

Bargains Galore on 64U.S. 64 from Fort Smith-BeebeYard sales, flea markets participate along the [email protected]; 888-568-3552

38th Annual Hope Watermelon FestivalFair Park, HopeWatermelon eating contest, seed spitting, ice-cold watermelon and more. 870-777-3640; hopemelonfest.com

Aug. 8-9

Gravette DaysDowntown GravetteFun-packed two days featuringsoftball and archery tournaments, Dutch Oven cook-off, car show, food and more. [email protected]

Aug. 11

95th Annual Fulton County FairFulton County Fairgrounds, SalemCarnival, pageants, rodeo, demolition derby and truck pulling.870-895-5565; www.fultoncountyfair.org

Aug. 14-16

Eureka Springs Bluegrass FestivalThe Auditorium, Basin Spring ParkBluegrass music featuring Melvin Goins and Karl Shiflett & Big Country Show, watermelon social and more. 479-253-7333; www.eurekasprings.org

Aug. 15

Johnny Cash Music FestivalConvocation Center, Arkansas State Univer-sity, JonesboroCountry music legends Reba McIntire and Loretta Lynn headline this year’s event to raise funds for restoration of the Cash boyhood home. 888-278-326; www.tickets.astate.edu

Aug. 15-17

Mountains, Music and MotorcyclesStone County FairgroundsMountain ViewBiker games, poker run, bike show. 870-269-8068; www.yourplaceinthemountains.com

Aug. 16

Master Gardener SpeaksStudent Center, Northwest Technical Insti-tute, SpringdaleJanice Neighbor, Washington County Master Gardener, will speak on “History of Plants in the Ozarks.” 479-361-2198

Aug. 16

Secchi Day on Beaver LakePrairie Creek, east of RogersHelp gather water samples along with several fun activities. 479-717-3807; www.bwdh2o.org

Aug. 22

Queen Wilhelmina Rod RunQueen Wilhelmina State Park, downtown MenaAbout 200 hot rods and street rods meet atop Rich Mountain for a car show. The rods cruise to downtown Mena each night. 479-394-8355; www.visitmena.com

Aug. 23

Cypress Creek Park Car ShowAdona501-662-4918; www.Cypresscreekpark.com

Aug. 29

Martina McBride ConcertEaster Arkansas Community College Fine Arts Center, Forrest CityCountry music star Martina McBride performs. 870-633-4480; www.eacc.edu

Aug. 30

Kathy Mattea ConcertOzark Folk Center, Mountain ViewSinger-songwriter Kathy Mattea performs as part of Grandpa Jones weekend.870-269-2985; www.stonecountytouristguide.com

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