Front Porch - Summer 2015

S U M M E R 2 0 1 5S U M M E R 2 0 1 5S U M M E R 2 0 1 5

A C E L E B R A T I O N O F A R K A N S A S . U N I Q U E P L A C E S A N D P E O P L E .

Garvan Woodland Gardens

mysticcreaturesTopiary art takes fl ight

HOT SPRINGS’ BATHHOUSE ROWNo longer just bathing the world

FLEA MARKET KITCHEN FINDSThe fun is in the backstory

2 Front Porch | ARKANSAS FARM BUREAU • SUMMER 2015

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Front Porch | ARKANSAS FARM BUREAU • SUMMER 2015 1

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ON THE COVER

Jolly Roger the Sasquatch adorns our cover and is a big attraction (to say

the least) this summer at Garvan Woodland Gardens in Hot Springs.

Photo by Sheree Freeman

Farm Bureau MattersRandy Veach | Page 3

Thinking Out LoudRodney Baker | Page 5

Mystic creaturesKen Moore | Page 8

Bathhouse RowMollie Dykes | Page 16

Taste ArkansasStephanie Buckley | Page 24

Land & PeopleGregg Patterson | Page 26

Do It YourselfStephanie Buckley | Page 28

In the KitchenDebbie Arnold | Page 32

Delta ChildTalya Tate Boerner | Page 36

I N T H I S I S S U E


There has been a considerable amount of Arkansas-oriented activity surrounding Cuba, despite a generational trade embargo that has been a political

and cultural battle for 55 years.Expanded opportunities for many of the agricultural

commodities raised by our farmers and ranchers — particularly rice, poultry and beef — is the primary topic of our Cuban conversations.

Th e Arkansas State Chamber of Commerce recently led a delegation of some 50 business leaders to Havana as part of a “People to People Cultural Exchange,” drawing praise from participants for breaking down barriers that have seemed far wider than the 90 miles that separate the U.S. and Cuban shores.

Arkansas Farm Bureau plans to host a group of Cuban trade offi cials in a “reverse trade mission” in mid-September to discuss the benefi ts of and capacity for delivery of Arkansas agricultural products.

Th e Arkansas World Trade Center has scheduled a trip to the island nation in late September which is expected to include Gov. Asa Hutchinson and other state business and political leaders.

Terry Harris, senior vice president of marketing and risk management for Riceland Foods of Stuttgart, spoke in April to a U.S. Senate Agriculture Committee about the opportunities for increased agricultural trade with Cuba, citing the $300 million in annual rice imports, mostly from Vietnam.

All this activity makes Arkansas agriculture — and our role in the future trading opportunities with Cuba — a key component of discussions to lift the Cold War-era trade embargo.

Space doesn’t allow a full historical and political review of the issues surrounding the embargo, though the Bay of Pigs Invasion and the Cuban Missile Crisis are landmark events that have infl uenced U.S.-Cuba policy for more than 60 years.

While the U.S. government has alternately tightened and soft ened its grip on the embargo over that time, Cuba’s totalitarian government has remained in power. Th ough we routinely transact business with other Communist countries, the embargo keeps us from openly trading with Cuba.

Th e embargo has been in place since 1960, initiated by the U.S. in an eff ort to quell the political upheaval brewing in Cuba and pinch the government in a way that would lead to reforms. In response to the seizure of several American-owned oil refi neries by the Cuban government, President John F. Kennedy — and Congress — stopped exports of U.S. products to Cuba, except for food and medicine. Th e embargo was expanded in 1962 to include almost all exports.

Th e current administration has taken steps to restore diplomatic relations with Cuba, a necessary step toward normalizing trade relationships. While incremental trade helps U.S. industry and agriculture, it will take an act of Congress to fully lift the embargo, the most enduring trade embargo in modern history.

Lift ing the embargo should rightly fall under the authority of Congress, though the political challenges facing complete removal of the embargo are large. Party politics complicate the current situation, as does our upcoming presidential race, regardless of the nominees. However, there is never a bad time to do the right thing.

Arkansas Farm Bureau led a fact-fi nding mission to Cuba in May 2001. We were convinced then that the time had come to permanently remove the embargo. We feel that way now as well.

Removing the embargo will expose the Cuban people to the ideals of democracy that are demonstrated by American generosity, ingenuity and productivity. Th is will do more to impact the beliefs of the Cuban people and their government — and bend them toward our way of life — than the embargo’s collective impact over the past 55 years.

Farm Bureau Mattersby Randy Veach | President, Arkansas Farm Bureau Federation


Arkansas’ Focus on Cuba Th e time has come to lift the Cuban trade embargo


Official membership publication of Arkansas Farm Bureau Federation mailed to more than 190,000 member-families.

SUBSCRIPTIONS

Included in membership dues

ARKANSAS FARM BUREAU OFFICERS:

President • Randy Veach, ManilaVice President • Rich Hillman, CarlisleSecretary/Treasurer • Joe Christian, JonesboroExecutive Vice President • Rodney Baker, Little Rock

DIRECTORS:

Troy Buck, AlpineJon Carroll, MoroTerry Dabbs, StuttgartSherry Felts, JoinerMike Freeze, EnglandBruce Jackson, LockesburgTom Jones, PottsvilleGene Pharr, LincolnCaleb Plyler, HopeRusty Smith, Des ArcLeo Sutterfield, Mountain ViewJoe Thrash, Toad SuckDan Wright, Waldron

EX OFFICIO

Josh Cureton, JonesboroTrent Dabbs, StuttgartJanice Marsh, McCroryPeggy Miller, Lake Village

Executive Editor • Steve Eddington

Editor • Gregg Patterson

Contributing Writers • Mollie Dykes, Ken Moore, Keith Sutton

ADVERTISING

Contact David Brown at Publishing Concepts for advertising [email protected] (501) 221-9986 Fax (501) 225-3735

Front Porch (USPS 019-879) is published quarterly by the Arkansas Farm Bureau Federation10720 Kanis Rd., Little Rock, AR 72211

Periodicals Postage paid at Little Rock, AR

POSTMASTER: Send address changes toRhonda Whitley at [email protected] Porch • P.O. Box 31 • Little Rock, AR 72203Please provide membership number

Issue #96

Publisher assumes no responsibility for any errors or omissions. All rights reserved. Reproduction without permission is prohibited.

The Arkansas Farm Bureau Federation reserves the right to accept or reject all advertising requests.

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I’m baffl ed by companies, groups and individuals opposed to the planting of and the use of genetically modifi ed organisms (GMOs) as a part

of our food production system. Th e use of genetically modifi ed (GM) technology is one of the most exciting developments in agriculture as we look to feed the world now and into the future.

According to the United Nations, the world’s population is expected to increase by 2 billion people by 2050. Th at’s only 35 years from now. Most of that population increase will occur in Africa and Asia. Meeting the challenge of providing enough food for a growing world population is nothing new. We experienced a similar challenge 50 years ago that began the transformation of the small self-sustaining “back 40” farms of our great-grandparents and grandparents to larger more effi cient operations. Th at increased effi ciency combined with scientifi c advances in selective breeding of key food crops like rice, wheat, corn and soybeans led to that period of time being dubbed the “Green Revolution” because of all the advances that were made. Across the board, per acre yields for food grains increased primarily due to genetic engineering; yields in some parts of the world doubling for rice and wheat.

We’re on the cusp of another Green Revolution, and genetic enhancement will play a key role in increasing food yields. Where 50 years ago that genetic improvement was restricted to same-species crossings to create a benefi cial hybrid variety; scientists now can remove a benefi cial trait from a completely diff erent plant species and place it into the food-producing plant, creating a new hybrid variety that becomes, say, drought or fl ood tolerant or pest resistant. Th e end result is more food for an ever-increasing population and the ability to grow it more effi ciently in areas that were once climate restrictive.

GM technology is creating plants that require less water or are resistant to certain pests — meaning less pesticide use. And it’s being used to bring back plant species that were once wiped out by disease. An example is the American chestnut tree, which once was the dominant nut-producing tree in the Eastern forest of the U.S. providing food for wildlife and people, and valuable lightweight but strong lumber. Using genetic traits from the fungus-resistant Chinese chestnut has created a hybrid American chestnut that could, once again, grace our Eastern forest.

So why all the anti-GMO rhetoric? Go into a grocery store and package labels seem to shout “Th is product contains no GMOs.” Th ere’s no scientifi c evidence out there to justify any perceived fear of GM foods. And Americans have been safely consuming GM foods for about 20 years. However, there seems to be an underlying and unfounded cultural bias that’s been created against GM products. Th e reality is that some 90 percent of the cotton, corn and soybeans grown in the U.S. are GM.

I guess we’re just a conundrum of complicated beliefs, actions and contradictions. Th at’s probably what makes human behavior so fascinating to observe, whether it’s reality TV, social media posts or the people we encounter daily. People seem quite willing to take almost any prescription drug — confi dent that the necessary regulations help ensure its safety — yet they’ll avoid a GM food because they fear it’s going to hurt them. Go fi gure.

GM foods are certainly not a panacea that will answer all the questions and solve all the problems in producing enough food for the world. However, there is no doubt that the science is a necessary component in delivering the protein and calories needed to combat world hunger and help provide the food necessary to feed 2 billion more people by 2050. And it can feed you now, safely.

Th inking Out Loudby Rodney Baker | Executive Vice President, Arkansas Farm Bureau Federation


Th e unquestionable benefi t of GM foodsDebunking the boogey man myth


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If you want a getaway from the synthetic, artificial and unnatural, come see us at the Ozark Folk Center State Park in

Mountain View. Whether it’s listening to real traditional music, relaxing in The Cabins at Dry Creek, enjoying home cooking

at The Skillet Restaurant or chatting with authentic crafts people in the Village, you’ll be treated to natural Ozark hospitality.

OzarkFolkCenter.com

Registration: 870-269-3851

Cabins at Dry Creek: 800-269-3871

Home of

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ing in January 2016

For a complete calendar of events, visit OzarkFolkCenter.com.

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Garvan

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Photo by Drew Harris

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n Woodland Gardensmystic

by Ken Moore

Seraphina, Th e Phoenix welcomes you at the entrance. Roarin’ Roderick the Sea Serpent, Jolly Roger the Sasquatch, the Fairy Village, Fairy Gourdmother and

the ‘Shroom Family and Mystic Babies all await as you visit Arkansas’ most popular botanical destination this summer, Garvan Woodland Gardens near Hot Springs.

creaturesb K M

Topiary art takes fl ight

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In its second season, the attraction is called, “Mystic Creatures: Topiary Art Takes Flight.” Topiaries are mosaic-like fi gures made out of living plants on metal superstructures sculpted to resemble mystical creatures. Sheree Freeman, marketing director, says summertime in the gardens is magical.

“Our giant topiaries will provide unique surprises and family fun,” she said. “Each structure is custom-designed to fi t its carefully chosen site and evoke a sense of enchantment embodied by deep forests and beautifully landscaped gardens.”

Th e Phoenix is new to the gardens this summer and is the fi rst of the topiaries visitors will see as they leave the visitor’s center and begin their journey through the 210-acre sanctuary.

“Th e Sasquatch, Bigfoot or Yeti, whatever you want to call him, was probably the most popular of our topiaries last

year,” Freeman explained. “Th e Fairy Gourdmother house is a playhouse children can visit with an interior designed to look like the inside of a gourd. Seeds hang from the ceiling there. Th en, down in the Evans Children’s Adventure Garden is the Mystic Babies topiary. Th ree giant eggs can be found there. Th ey will hatch into something next year. We’re not sure yet what they will be, so that will give families a reason to return in 2016 to fi nd out.” Th e Adventure Garden also features a walk-in man-made cave for exploring and a maze made of more than 3,200 tons of native boulders.

Th e fi gures are fabricated by the gardens’ artisan welders who also create the popular Holiday Lights displays each winter. According to Freeman, more than 30,000 plants are used to create the largest topiary attraction in the Midsouth. A record number of summer visitors from around the world made their way to Garvan Gardens in 2014, drawn in large part by the topiary designs on display.

It took more than 30,000 plants to create the topiary creatures, like these sea serpents, in the mystic creatures garden display.

photos by Garvan Woodland Gardens


In its second season, the attraction is called, “Mystic Creatures: Topiary Art Takes Flight.” Topiaries are mosaic-like fi gures made out of living plants on metal superstructures sculpted to resemble mystical creatures. Sheree Freeman, marketing director, says summertime in the gardens is magical.

“Our giant topiaries will provide unique surprises and family fun,” she said. “Each structure is custom-designed to fi t its carefully chosen site and evoke a sense of enchantment embodied by deep forests and beautifully landscaped gardens.”

Th e Phoenix is new to the gardens this summer and is the fi rst of the topiaries visitors will see as they leave the visitor’s center and begin their journey through the 210-acre sanctuary.

“Th e Sasquatch, Bigfoot or Yeti, whatever you want to call him, was probably the most popular of our topiaries last

year,” Freeman explained. “Th e Fairy Gourdmother house is a playhouse children can visit with an interior designed to look like the inside of a gourd. Seeds hang from the ceiling there. Th en, down in the Evans Children’s Adventure Garden is the Mystic Babies topiary. Th ree giant eggs can be found there. Th ey will hatch into something next year. We’re not sure yet what they will be, so that will give families a reason to return in 2016 to fi nd out.” Th e Adventure Garden also features a walk-in man-made cave for exploring and a maze made of more than 3,200 tons of native boulders.

Th e fi gures are fabricated by the gardens’ artisan welders who also create the popular Holiday Lights displays each winter. According to Freeman, more than 30,000 plants are used to create the largest topiary attraction in the Midsouth. A record number of summer visitors from around the world made their way to Garvan Gardens in 2014, drawn in large part by the topiary designs on display.

It took more than 30,000 plants to create the topiary creatures, like these sea serpents, in the mystic creatures garden display.

photos by Garvan Woodland Gardens


“Th is is truly a woodland garden, so most everywhere you go is shaded,” Freeman said. “We are ranked as having the fi ft h-best Japanese garden in North America. Th at’s a 4-acre section called, ‘Th e Garden of the Pine Wind.’ Th is was the fi rst area to open in 2002 and is a rock and stream garden full of Asian plantings. Azaleas, Japanese maples, anything you might think of as typical of an Asian garden. It also features a koi fi sh pond where children may feed the fi sh. In addition, there’s a 13-foot waterfall on the lower end that fl ows into Lake Hamilton. Th e Joy Manning Scott Bridge of the Full Moon is also located here and has become a popular spot for people to pose for photographs.”

In November 1985, an agreement was signed committing the University of Arkansas School of Architecture to operate the site as the Twentieth Century Gardens, so named by Verna Garvan, owner of the property on the peninsula surrounded by Lake Hamilton. Th e university operated the gardens as a service to the people of Arkansas with Garvan remaining in control until her death in 1993.

Construction began on several of the parks most notable structures, including the Garvan Pavilion. Eleven years aft er the signing of the trust agreement, the university contracted an Ohio-based landscape architecture and consulting fi rm to create a 25-year master plan for the gardens. It was completed in 1999, and in March 2000, construction began on the entry to the Gardens, along with the Garden of the Pine Wind. Th at same year, the name was changed to Garvan Woodland Gardens, establishing a legacy forever memorializing Verna Garvan’s gift to the people of Arkansas and the world.

“We have more than 5 miles of walking trails that lead visitors through some of the most serene and beautifully landscaped gardens you will fi nd anywhere,” said Freeman. “Th ere are bridges and waterfalls and, when you arrive at the wedding area, you will see world-famous Anthony Chapel. Th at’s a great place to end your tour, because it’s


air-conditioned and if it’s a hot day you may have a seat and cool off by taking in the beautiful architecture.”

Standing nearly six stories tall with fl oor-to-ceiling windows and huge wooden trusses, Anthony Chapel has become so popular Freeman says they host approximately 200 weddings a year, mainly on Saturdays when up to three weddings a day are conducted. She says it’s oft en booked a year in advance.

Th ough the Mystic Creature display has become the primary summer attraction, Garvan Woodland Gardens is a photographer’s paradise and family-friendly destination throughout the year.

“Th e tulip extravaganza in April features the most fl owers in the garden, while the summer gardens are more tropical,” Freeman said. “Th ere are a lot of foliage plants that add color: caladiums, begonias, impatiens and more. It will be beautiful here through August and, because there is so much shade, our fl owers and plants should be beautiful for months.”

Another highlight each spring is the Th ree Sisters of Amity Daff odil Hill featuring more than 200,000 daff odils. Hot Springs and Garvan Gardens experienced an abundance of rainfall through the end of May and Freeman says this just means that with the heat of summer, the plants will grow and remain lush more quickly. Th e Camellia Trail comes to life each winter,

Different plants, like these azaleas in spring, are featured throughout the year on the garden grounds.photo by Keith Sutton


while the “Holiday Lights” which opens in mid-November and continues through Dec. 31, feature more than 4 million lights and bring a magical glow to the Gardens.

Other features include the elevated Millsap Canopy Bridge, which curves over a ravine fi lled with cinnamon ferns, dogwoods and hydrangeas. It off ers picturesque views of one of the few undisturbed shorelines of Lake Hamilton. Th e 45-acre Hixson Family Nature Preserve is a haven for native plants and wildlife.

But what has led Garvan Woodland Gardens to become one of the nation’s most widely visited botanical gardens?

“I think two things,” Freeman replied. “One, because of what we think is a uniquely beautiful woodland setting on the shores of Lake Hamilton. And second, because of the talent of our architectural designers.” She points to the rock and stone buildings and bridges. “We have a small, but extremely hard-working and dedicated crew of eight people whose job it is to care for our 210 acres. I am constantly amazed at the creative genius of those who design and construct our special attractions and landscape our gardens.

“I like to tell people we are the number-one Trip Advisor attraction in Hot Springs. It is also the top

university-owned botanical garden in the nation. People come to Hot Springs and Garland County from Europe, Asia, all over the world really to see the bathhouses, visit the lakes and other attractions, and we are proud to be a destination thousands of them include while they are here.”

Summertime at Garvan Woodland Gardens also features a variety of health and fi tness sessions, activities for children and a variety of workshops from June through August. Enjoy getting some exercise and letting fi tness expert Sharon Turrentine lead you on 1- or 3-mile hikes through places in the gardens most people never see. Children are the honored guests at the Fairy and Wizards Tea served in traditional English style July 14. Th ere are also a variety of art exhibits on display throughout the summer in the Magnolia Room.

Visit www.garvangardens.org and click on the event calendar for a complete list of summer activities. Garvan Woodland Gardens is open from 9 a.m. until 6 p.m. daily. Admission is $15 for adults and $5 for children 6-12 years old. Children to age 5 are admitted free. For those who may fi nd walking too strenuous, golf cart rides are available for an additional $15 per person.

Seraphina the Phoenix is the newest addition to this year’s topiary art exhibit.photo by Sheree Freeman


Are you ready for some updated lighting? Interested in green technology? Have lighting challenges that need solutions? Whether your electrical needs are for home or business, you’ll enjoy visiting with the experts at both TEC Elec-tric locations in Maumelle and Jonesboro.

When you enter the front doors, you see TEC (The Electric Connection) Electric is equally divided between the lighting showroom and the phenomenal “parts, wiring, and all things electri-cal” product aisles. Both are staffed with some of the friendliest and most helpful design and technical professionals in the area.

“Each of our sales people has in-depth knowledge about the lighting industry,” says Charlie Coles, general manager of TEC Electric/Maumelle. “Our lighting designers are degreed professionals and hold certifi cations from the American Lighting Association.”

But this level of expertise isn’t the only rea-son so many builders, contractors, homeowners, decorators and do-it-yourselfers come to TEC Electric. The fact is, you are made to feel right at home the minute you walk in the door. No question is considered too trivial, and if you need help on a project, the folks at TEC Electric are there for you.

TEC Electric offers a full range of lighting prod-ucts from the simplest fi xtures to the most ornate designer creations. TEC Electric products are found in homes, salons, industrial sites, businesses, offi ces, and restaurants throughout the state. Both indoor and outdoor lighting are specialties of the company, with LED options becoming a green, energy-saving choice in both venues.

Charlie cannot hide his excitement about the changes LED (light-emitting diode)

lighting is bringing to the industry. “LED is changing the whole scene,” he smiles. “It’s the biggest thing since the invention of the wheel, at least in our fi eld!”

“We’re fi nding that our customers can save 50-80% on their lighting energy bills when they choose LED options,” Charlie says. “And you don’t have to start with new fi xtures. LED bulbs can be purchased to replace your incandescent or the newer compact fl uores-cent disposable bulbs. We carry LED options for fl oodlights, track lighting, ceiling fans and every fi xture imaginable.”

LEDs are 100% recyclable, containing no lead and no mercury. The bulbs last 10-20 years, and are offered in a wide range of col-ors, including the warmer tones people like to use indoors. Many LED lighting options are dimmable.

The newest indoor LED options operate on a cool 20 watts, while giving out the candlepower of standard 100-watt incandescent bulbs. A 15-watt LED fl oodlight replaces the standard 75-watt option; and the old 60-watt standards are now replaced with 12-watt options.

“That translates to a lot of energy savings over the life of the bulb,” Charlie explains.

Switching to LED is an easy upgrade. Many LED bulbs are rated for 50,000 hours of service. They produce much less heat than standard bulbs, and cause no chemical health hazards if accidentally broken. Unlike today’s compact fl uorescents, LEDs are “instant on” bulbs. To every consumer, whether at home or on the commercial side, LED lighting can make a big difference to the budget, to convenience, and to the planet.

TEC Electric offers on-sight visits both residentially and commercially. “We can suggest upgrades and updates to your current lighting design, and give you recommendations that will have a positive impact on your energy savings,” Charlie says.

“Every time a home or workplace is remod-eled, there’s an opportunity to upgrade to more effi cient lighting,” he reminds us. “We offer wireless, total home or commercial lighting and thermostat control which can operate with your iPad or iPhone interface.”

That means you can turn your lights on and off, all over your home, from your off-site offi ce, as you enter your driveway, or from your couch. The wireless control can also be set up with a sensing option that automatically dims the lights when no human is present in a room.

TEC Electric’s state-of-the-art lighting ideas expand the boundaries of innovation. Kitchens can be brightened with tiny strips of LED cabinet and cove lighting; low-wattage LED options can bring an incredible warm ambiance to any room; outdoor fl oodlighting and landscape lighting can operate with twice the brightness at a fraction of the cost of older systems.

Whether for indoor applications or outdoor landscape and security lighting, the many choices offered by the experts at TEC Electric will solve any lighting need or challenge your home or business demands.

Visit TEC Electric online at www.tecelectric.com, or visit the Maumelle location at 9221 Maumelle Boulevard (there is also a location in Jonesboro). You can call TEC Electric at 501.758.5483 or email Charlie Coles at [email protected].

Innovative Lighting and Electrical Solutions for a Brighter WorldTECELECTRIC:


Are you ready for some updated lighting? Interested in green technology? Have lighting challenges that need solutions? Whether your electrical needs are for home or business, you’ll enjoy visiting with the experts at both TEC Elec-tric locations in Maumelle and Jonesboro.

When you enter the front doors, you see TEC (The Electric Connection) Electric is equally divided between the lighting showroom and the phenomenal “parts, wiring, and all things electri-cal” product aisles. Both are staffed with some of the friendliest and most helpful design and technical professionals in the area.

“Each of our sales people has in-depth knowledge about the lighting industry,” says Charlie Coles, general manager of TEC Electric/Maumelle. “Our lighting designers are degreed professionals and hold certifi cations from the American Lighting Association.”

But this level of expertise isn’t the only rea-son so many builders, contractors, homeowners, decorators and do-it-yourselfers come to TEC Electric. The fact is, you are made to feel right at home the minute you walk in the door. No question is considered too trivial, and if you need help on a project, the folks at TEC Electric are there for you.

TEC Electric offers a full range of lighting prod-ucts from the simplest fi xtures to the most ornate designer creations. TEC Electric products are found in homes, salons, industrial sites, businesses, offi ces, and restaurants throughout the state. Both indoor and outdoor lighting are specialties of the company, with LED options becoming a green, energy-saving choice in both venues.

Charlie cannot hide his excitement about the changes LED (light-emitting diode)

lighting is bringing to the industry. “LED is changing the whole scene,” he smiles. “It’s the biggest thing since the invention of the wheel, at least in our fi eld!”

“We’re fi nding that our customers can save 50-80% on their lighting energy bills when they choose LED options,” Charlie says. “And you don’t have to start with new fi xtures. LED bulbs can be purchased to replace your incandescent or the newer compact fl uores-cent disposable bulbs. We carry LED options for fl oodlights, track lighting, ceiling fans and every fi xture imaginable.”

LEDs are 100% recyclable, containing no lead and no mercury. The bulbs last 10-20 years, and are offered in a wide range of col-ors, including the warmer tones people like to use indoors. Many LED lighting options are dimmable.

The newest indoor LED options operate on a cool 20 watts, while giving out the candlepower of standard 100-watt incandescent bulbs. A 15-watt LED fl oodlight replaces the standard 75-watt option; and the old 60-watt standards are now replaced with 12-watt options.

“That translates to a lot of energy savings over the life of the bulb,” Charlie explains.

Switching to LED is an easy upgrade. Many LED bulbs are rated for 50,000 hours of service. They produce much less heat than standard bulbs, and cause no chemical health hazards if accidentally broken. Unlike today’s compact fl uorescents, LEDs are “instant on” bulbs. To every consumer, whether at home or on the commercial side, LED lighting can make a big difference to the budget, to convenience, and to the planet.

TEC Electric offers on-sight visits both residentially and commercially. “We can suggest upgrades and updates to your current lighting design, and give you recommendations that will have a positive impact on your energy savings,” Charlie says.

“Every time a home or workplace is remod-eled, there’s an opportunity to upgrade to more effi cient lighting,” he reminds us. “We offer wireless, total home or commercial lighting and thermostat control which can operate with your iPad or iPhone interface.”

That means you can turn your lights on and off, all over your home, from your off-site offi ce, as you enter your driveway, or from your couch. The wireless control can also be set up with a sensing option that automatically dims the lights when no human is present in a room.

TEC Electric’s state-of-the-art lighting ideas expand the boundaries of innovation. Kitchens can be brightened with tiny strips of LED cabinet and cove lighting; low-wattage LED options can bring an incredible warm ambiance to any room; outdoor fl oodlighting and landscape lighting can operate with twice the brightness at a fraction of the cost of older systems.

Whether for indoor applications or outdoor landscape and security lighting, the many choices offered by the experts at TEC Electric will solve any lighting need or challenge your home or business demands.

Visit TEC Electric online at www.tecelectric.com, or visit the Maumelle location at 9221 Maumelle Boulevard (there is also a location in Jonesboro). You can call TEC Electric at 501.758.5483 or email Charlie Coles at [email protected].

Innovative Lighting and Electrical Solutions for a Brighter WorldTECELECTRIC:


North Little Rock9221 Maumelle Blvd.

N. Little Rock, AR 72113(501) 758-5483

Jonesboro1900 S Church St.

Jonesboro, AR 72401(870) 932-7252

ittl R kth L J b

www.tecelectric.com


BathhouseRow

Hot Springs’

Photo by Keith Sutton


No longer just bathing the worldby Mollie Dykes

Take a stroll down historic Bathhouse Row in Hot Springs, and you’ll be mesmerized by the changes that have occurred during the last few years. Once known as the “place that bathed the world,” Bathhouse Row was host to anyone

who was anyone from the 1800s until the 1970s. From baseball legends, to movie stars, famous musicians and just “Joe” off the street, everyone fl ooded the bathhouses in search of relief from their ailments. If you were Babe Ruth, you were there to boil out the impurities from drinking heavily the night before. (Fun fact: He was eventually banned from coming to Hot Springs by his manager, because he was spending all of his money gambling and drinking in Hot Springs and getting in trouble.)

Photo by Keith Sutton


In the peak year of the bathing industry (1946), the bathhouses gave 1,042,000 baths. Th is did not include the free baths by the government at the Libbey Center. In one day, the Arlington gave 750 baths and 500 massages.

As modern medicine became more popular, though, bathhouse attendance steadily declined. Th e shutdown of illegal gambling in 1967 sealed the deal and, slowly, each of the bathhouses turned off the hot water and locked their doors, beginning with the Fordyce in 1962. Th e only bathhouse to remain open was the Buckstaff . It’s been in business since opening its doors in 1912.

Of the eight bathhouses — all built between 1912 and 1938 — two still operate as bathhouses and four have been transformed into businesses that bring a new fl air to the downtown area. Th e last two are now empty. However, there’s

(left) One of several hot water springs that line Bathhouse Row where visitors can feel just how hot the water is (143 degrees F).photo by Keith Sutton

(below) The forerunner of modern health clubs, bathhouses were not just a place to get pampered but also a place to get fit. Featuring parallel bars, climbing ropes and speed bags, the Fordyce Gymnasium was the largest of its kind in the state at the time.photo by Mollie Dykes


business interest in those two, as well. Each of the eight was built with its own unique personality and style. Bathhouse Row is nationally known for its beautiful architecture and the services once off ered. What remains unknown to many is what’s now being off ered on Bathhouse Row.

Lamar BathhouseAt the beginning of Bathhouse Row in the 500 block of

Central Avenue, Lamar Bathhouse is now operating as the Bathhouse Row Emporium. Visitors can pick up a number of souvenirs, including books on the history of Hot Springs, luxurious bathrobes, handmade bath soaps and scrubs made by the Bathhouse Soapery and other spa items. Visitors can also purchase glass jugs to fi ll with hot spring water at the various stations located throughout downtown.

Hours at the Bathhouse Row Emporium are 9 a.m. to 5 p.m. daily with extended hours during summer.

Buckstaff BathhouseMarked by its big blue window canopies and blue Adirondack

chairs adorning the front porch, the Buckstaff Bathhouse was built for what is now considered a cheap $125,000, opening in 1912. Th e Buckstaff off ers a traditional bathing experience that everyone should experience at least once.

Upon arriving and paying for your services, men and women are escorted to their respective fl oors where they meet their bathing attendant and are shown to their individual locker room. Th e fi rst stop is a 20-minute bath in 100-degree thermal water followed by fi ve minutes in the steam cabinet, which looks more like a time machine or torture device of sorts but is designed to help you sweat out the rest of your impurities. Following the steam cabinet, bathers then go to the sitz bath for 10 minutes, 20 minutes with hot packs to help with problem areas (neck, back, shoulders, etc.) and then two minutes in the needle shower. Aft er the needle shower, you then receive a 25-minute Swedish-style massage.

Th ere’s nothing more refreshing than stepping back onto the porch of the Buckstaff aft er being bathed and pampered for the last two hours and letting the cool, crisp air hit you. Th e Buckstaff is open year-round. Go to www.buckstaffb aths.comfor more information and hours of operation.

Ozark BathhouseShortly aft er the Quapaw Bathhouse opened its doors in

1922, the Ozark Bathhouse followed suit that summer. Th e Ozark Bathhouse is now operating as the Cultural Center, which features local artists from across the state, so many of the exhibits change from time to time while a few are permanent staples of the museum.

Th e Ozark is free to walk through and is open noon to 5 p.m. Friday through Sunday and for special events. Its top fl oor is a popular wedding reception venue in town.

The artistry and architecture at each bathhouse is beautiful and unique. This stained glass skylight is in the men’s bath hall at the Fordyce Bathhouse.photo by Keith Sutton

Glass jugs are for sale at the Lamar Bathhouse, so visitors can take advantage of collecting water from the four hot springs or two cold springs.photo by Mollie Dykes


Quapaw BathhouseReopened in July 2008, the Quapaw Bathhouse off ers a

modern bathing experience with more private bathing areas, couples baths and massages and four thermal pools. Th e Quapaw off ers a more extensive services menu so if you’re looking for a specialized massage or bath, it’s your place.

Th e bathing menu is impressive. Choose from a variety of aromatherapy baths to help soothe sore muscles and joints, ease sinus tension or just calm your nerves. Th e Quapaw also off ers a MicroSilk hydrotherapy bath that improves overall skin cleansing, exfoliating and skin hydration.

Follow your hot bath with one of the deep tissue, target or Swedish massages. Th e Quapaw has the oldest massage

therapist in the state, who once you get a massage from, you won’t want to get another from anyone else. Other services include facials, body polishes and steam cabinets.

Th e Quapaw Café located inside the bathhouse is a great place to enjoy a light lunch and a drink in between spa services, or if you just happen to be in the downtown area looking for a quick bite to eat. Th e café is also open to all visitors. Th e menu is short but won’t disappoint and includes a few wines and beers.

Go to www.quapawbaths for a list of complete services, prices and open hours.

Fordyce BathhouseStep back in time in the Fordyce Bathhouse, also known as

the Hot Springs National Park Visitor Center. Th is bathhouse appears frozen in time, allowing visitors to learn about the full bathing experience as it was in its heyday.

Advertisements proclaimed the Fordyce as the “most complete and luxurious bathhouse in the world.” With its rooft op garden, men’s and ladies’ courts, beauty parlor, bowling alley and gymnasium, the Fordyce once provided an all-day aff air and off ered amenities the other bathhouses did not. It even had rooms people could rent for the day to rest between treatments. Th e moment you step into the Fordyce and see its marble partitions and stained glass transoms, it’s easy to see why it was considered the absolute best.

Th e Fordyce is free to all visitors and is open 9 a.m. to 5 p.m. daily.

Maurice BathhouseOpened in 1912, the Maurice Bathhouse was the only

bathhouse on the row with a pool, which was located in the basement of the 23,000-square-foot structure. Th e Maurice

Steam cabinets were part of the complete bathing process, which aided in sweating out impurities and toxins.

photo by Mollie Dykes

Create your own grilled panini sandwich at the Superior Bathhouse Brewery & Distillery and wash it down with homemade root beer or one of the craft beers brewed using hot spring water.photo by Mollie Dykes


shut its doors in 1974 and hasn’t been used since. Th ough vacant, the National Park Service has performed some renovations to the Maurice, and there are eff orts to raise money to continue renovations.

Hale BathhouseTh e Hale Bathhouse was the fi ft h building bearing that

name to be erected on the same site since John C. Hale built his fi rst bathhouse in 1841. Th e present building opened in 1938. When telling someone about the thermal waters in Hot Springs, Hale said,

“Here nature calls from fortune’s frownHer children of disease —And bids them throw their crutches down, And go where’er they please.”

Presently, plans are in place by Pat McCabe, president and CEO of Levi Hospital, to reopen the building as a bed and breakfast and restaurant. Details still are in the works through the National Park Service to secure the lease.

Superior BathhouseA walk on Bathhouse Row ends at the Superior Bathhouse, or

as it is known now, Superior Brewery and Distillery. Superior

opened its doors in summer 2013 with 16 craft beers on tap and serving delicious pub fare from chef Angela Nardi.

In January, aft er getting signatures from people “at every level including people just below the president,” Rose Schweikhart fi nally was able to begin serving her own brews. It’s believed that Superior Brewery is the only brewery in the world using waters in the brewing process. Th e 143-degree thermal waters are pumped directly into the bathhouse, which speeds the brewing process considerably.

Superior Brewery is a place the entire family can enjoy. It has a diverse menu with something for every kind of craving. Th e menu changes periodically as diff erent seasonal items come available. In August, chef Angela goes to Colorado to get green chilies and dedicates a weekend’s menu completely to green chili items. Root beer is also brewed in-house with the thermal waters and local honey. Homemade gelato (Italian ice cream) in a variety of fl avors puts the fi nishing touches on your visit and is the perfect treat on a hot summer day on Bathhouse Row.

Superior Brewery and Distillery is open 11 a.m.–9 p.m. Sunday through Th ursday and 11 a.m.–11 p.m. Friday and Saturday.


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Each year, a number of Arkansas county fairs off er Dutch oven cooking contests to spice things up, as well as

to relive a taste of old-fashioned, country-style living. For the last several years, Washington County Farm Bureau members Reba Moore and Dyanna Moyer, have participated in and won some of these culinary contests at the Washington County Fair.

However, their luck didn’t end when they stepped off the Washington County Fairgrounds. Th eir love of Dutch oven cooking has led to traveling to other contests and many wins like Gravette Days, Winfest and now the Arkansas Dutch Oven State Championship, which was held the fi rst weekend of June at Petit Jean State Park. It was a nonprofi t event put on by Ray and

Alta Pruitt of Morrilton as a fundraiser for school supplies and scholarships for Conway County children.

“We cook, because we just love to feed people,” Moyer said. “It all started when our kids were in 4-H, and we just wanted to feed our families during fair time. It expanded to feeding other friends and family at the fair. We just don’t want anyone to go hungry.”

T A S T E A R K A N S A S

by Stephanie Buckley

Farm Bureau women’s duo ironclad cooking champs

Washington County Farm Bureau members Reba Moore (left) and Dyanna Moyer are successful cast iron competition cooks.

photo by Lenard Cockman


Directions1. Arrange chicken in a 12-inch Dutch oven.2. In a bowl, combine preserves, French dressing and soup mix. Stir well.3. Pour mixture over chicken.4. Cover and bake using 10-12 briquettes on bottom and 14-16 on top for 60-75 minutes.5. Serve with mashed potatoes, green beans and roll. All made in Dutch oven, of course.

Ingredients• 10 chicken thighs, well trimmed• ¾ cup pineapple-apricot preserves

• ¾ cup French dressing• 1 package onion soup mix

Th e Dutch oven contests they attend consist of anywhere from six to 10 teams of cooks in categories like breads, appetizers, main dishes and desserts. Not all of them are of the cowpoke variety, either. Quite a few dishes are near gourmet in quality. Th e off erings can be as intricate or as simple as each cook wants. And, they all taste good, too.

While bragging rights and prizes in each category are well-deserved bonuses for a participant, the main draw for the contest is good times with a heaping dose of camaraderie.

“I like the camaraderie and the community feel,” said Moore. “It’s good healthy competition, and we all help each other. We’re here for fun.” And then Moyer chimed in with “Yes, but Reba is kind of competitive.”

When the smoke cleared and the judges tallied their score sheets, Moore and Moyer, who are also known as the Barnyard Cooks, took home the top prize in the main dish category. Th ey made a Country Style Sweet and Savory Chicken, an appropriate dish for these Arkansas poultry farmers.

Th e Arkansas Dutch Oven State Championship was an International Dutch Oven Society sanctioned event with very strict rules and is a qualifying contest for the world contest. Th e society is a nonprofi t organization with goals “to preserve and promote the skills and art of Dutch oven cooking.” It’s the largest and most productive group of black-pot enthusiasts in the world.

Th eir motto is “Good Friends, Good Food and Good Fun.” And, aft er spending time with these participants, believe me, it is just that.

Th e Barnyard Cooks winning recipe: Dutch Oven Country Style Sweet and Sour Chickenserved with mashed taters, green beans and old fashioned rolls

Photo by Lenard Cockman

Dutch Oven Yeast RollsIngredients• 1 cup pineapple juice, warmed to 75° to 85° F• 2¾ cup fl our• 3 tablespoons dry milk

• ¼ cup sugar• ¼ teaspoon salt• ¼ cup melted butter• 1 tablespoon dry yeast

Directions1. Mix dry ingredients. 2. Add pineapple juice and melted butter slowly to dry ingredients. 3. If camping or in a contest where there is no electricity, just mix by hand until the dough is

smooth and pulls away from sides of bowl, or mix on medium speed for 10–12 minutes or until dough pulls away from the side of the bowl.

4. Cover with a cloth and let dough rise for 30 minutes.5. Punch down.6. Pinch rolls off and then let rise until doubled in size.

Use a 12-inch cast iron skillet for a single recipe — 17 bricks on top, 8 bricks on bottom.Use a 14-inch Dutch oven for double recipe — 21 bricks on top, 11 bricks on bottom.


Andre Peer is a committed farmer and a survivor. It’s what he knows best. He runs a diverse farm growing rice,

corn, soybeans, wheat and milo on 3,900 acres in the Delta in Lee and Phillips counties. He’s even obtained his fi rst few head of cattle last year. Th e scattered chunks of land he farms abut the west side of Crowley’s Ridge not far from the little town of La Grange. Like many who come from farming families, continuing the family farming tradition wasn’t his fi rst choice on what to do with his life even though he liked farming.

“I grew up on a farm, and when I went to college I got a degree in agriculture economics.” Th at led to a job with USDA, but Peer admits

he “didn’t like being confi ned to the offi ce.” He decided to come home and try “. . . this ingenious idea to drive a big truck.” He quickly realized that wasn’t his place in life either aft er being stranded for days on the road by a couple of ice storms. “So I decided to get back into what I knew best,” he said, “and that was farming.” Peer, now 43, got started in 2002.

Peer says his grandfather began farming in the late 1960s. Aft er his grandfather retired, Andre’s dad farmed some but had a stronger penchant for politics which led him to Washington when Bill Clinton became president. Th e family had been renting its farmland to other famers. Now, Andre was ready to gather the pieces and get back to

what he knew best. He quickly built his operation to 1,800 acres.

However, in 2006 he had “… the poorest year I’d ever had.” Th e bank not only denied his loan to cover the following year’s spring planting but the loan offi cer told him he’d be out of business by the next year. But Peer was committed to be a farmer and took it as a challenge.

“I was forced to make some immediate decisions,” he said. Now, he says along with family support and perseverance, his operation has grown to the success it is today.

In 2014, Peer applied for and successfully graduated from Farm Bureau’s President’s Leadership Council. His reason for getting involved was not simply to learn leadership skills.

“I thought it would be a good idea to meet some of the people in Farm Bureau and actually see what my $35 annual membership dues go toward,” he said. Th e course opened his eyes. “One of the main things I picked up was realizing all the things Farm Bureau does for the farming community besides selling insurance. Farm Bureau is into a lot of things, like networking in the community to try and make it a better place. Th at’s really nice to see them out there trying to help.”

Peer also found the benefi t networking with other farmers could provide. “Th at was another interesting thing to see,” he said. “We would trade information on how we’d do things and walk away with some ideas on how to make a little more money.

Peer says one of the people he met through the PLC worked for Tyson Foods. “I grow corn, and I was trying to get to the linking point where I could sell directly to Tyson,” Peer said. “He put me in touch with someone I could sell my corn directly from the fi eld to and get a better price. By meeting him in the leadership class, he put me to the right person I needed to talk to.”

Peer and his wife April, who is a chief fi nancial offi cer for the Lee County Cooperative Clinic, have a 7-year-old son A.J. It’s Peer’s wish that A.J. has the opportunity to follow in his footsteps. Th at also drives his commitment to the farming life.

“You’ve got to be a survivor,” Peer said. “And you’ve got to have the drive and willpower to get it done.”

L A N D & P E O P L EL A N D & P E O P L E

Andre Peer has used hard work, determination and the will to

survive to build a successful farming legacy he hopes to pass

on to the next generation.photo by Keith Sutton

A commitmentto surviveAndre Peer

by Gregg Patterson


Walnut RidgeRockabilly legends visited here. So did the Beatles.And so should you!

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Ilike shopping fl ea markets, garage sales, and antique fairs for beautiful things for my kitchen. Th e idea of hunting for and

fi nding a treasure to bring home that has a backstory appeals to every piece of my Norman Rockwell spirit. But sometimes, many of these places are a bit overwhelming to navigate, especially if you don’t know what to look for or you’re not sure if what you’re fi nding is a good deal.

Here are a few kitchen things that I do not think you will regret buying if you happen upon them at a fl ea market.

1. Cast-iron skilletsY’all know my love for cast-iron skillets. If

you fi nd a rusty one in some fl ea market pile, pull it out. You could have found a gem. A well-made, solid cast-iron skillet can last decades if properly maintained. Look for manufacturers like Griswold, Wagner or Lodge. Griswold also made Iron Mountain, Victor and ERIE.

When to pass: Do you see a crack in the skillet? Any dents or pockmarks? Does it wobble when placed on a surface? If so, walk away, as you may be setting yourself up for more trouble down the line.

2. Enameled cast-iron cookwareLike cast-iron skillets, vintage enameled

cast-iron cookware in good shape can be an incredible fi nd, particularly if you stumble across something from Le Creuset or Staub.

When to pass: Does the interior have signifi cant chips or cracks? Or is the inside glazed in red or yellow? If so, take a pass. Older red and yellow glazes oft en contained cadmium, which when not properly applied

can leech into food. To be safe, only buy vintage enameled cookware with white or light-colored interiors.

3. Beautiful linensChurch yard sales are my best bet to fi nd old

linens. Usually, sweet older ladies have big cardboard boxes stuff ed with mixed up napkins, placemats and tablecloths. Many have been hand embroidered. I bet if you sit a spell, she will tell you a story about the linens. Th at makes it so much more valuable to me and makes my heart happy when I pull it out to put on my table.

When to pass: If they have any rips, stains or other discolorations, they’re probably set for life. Unless they’re in an inconspicuous

spot or you don’t mind how they look, keep digging for something better.

4. Silver fl atware and serving utensils

Vintage silver fl atware and serving utensils have so much character and history, tarnish and all. Th ey can be surprisingly inexpensive. It might take a little digging to fi nd the best-looking ones, but they’re so worth it. Quality brands to focus on include pieces made by Gorham, Oneida, Towle and Rogers Brothers.

When to pass: Uneven tarnish, oh no! Dented handle or deep scratches? Even worse. Spoon edges worn down? Are the fork tines short or uneven? If you answered yes to any of these, it may aff ect the piece’s value. I’m not concerned about reselling, so I have been known to buy some of these pieces even though they have some imperfections. I just want to enjoy them on my table and during parties with friends, imperfections and all.

Other favoritesEven though the things detailed above are

some of the best deals to be had at fl ea and antique markets, that doesn’t mean there aren’t dozens of other pretty things to look for. A few other favorites:• Pretty dessert plates• Vintage signs promoting crops or farming• Pedestal cake plates• Large china serving platters• Pie servers

What kitchen goods do you look for when you go to a fl ea market or antique fair? I love the fl ea markets on Hwy 65 North outside of Conway near Greenbriar. What are some of your favorite fl ea markets in our state?

L A N D & P E O P L ED O I T Y O U R S E L F

Flea market kitchen fi ndsTh e fun is in the backstory

by Stephanie Buckley

Old signs and vintage cooking utensils are treasures worth pursuing and collecting.Photo by Stephanie Buckley


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by Debbie Arnold

Smoked trout, rice, asparagus and pea saladVersatile summer cool

I N T H E K I T C H E N

My husband and I enjoy trout fi shing on the White and Little Red rivers. I developed this recipe aft er a productive fi shing trip using several trout smoked in

our electric smoker. It’s a family favorite.We use Arkansas-grown rice, asparagus, peas and feta cheese.

Th roughout summer, I vary the vegetables using what’s in my garden or local farmers market. Edamame makes a nice addition, too. Omit the trout or substitute it with smoked salmon or chicken.

Serves 6Total time: 2 hours plus chilling time

Ingredients• 6 cups water• ½ pound asparagus, trimmed and cut into 2-inch pieces• 1 cup peas (optional)• 3 cups cooked Riceland rice• 1 smoked (or grilled) trout fi llet (about ½ -¾ pound)• ½ cup diced red onion• ½ cup diced red bell pepper• ½ cup diced green or yellow bell pepper• ¼ cup basil• 1 cup cherry tomatoes, halved (or more)• ⅓ -½ cup crumbled feta cheese• salt to taste• freshly ground black pepper(Th e vegetable amounts are fl exible. Add them to your liking.)

Directions1. In a large saucepan, bring 6 cups water to a boil. 2. Add asparagus; cook 2 minutes or until crisp-tender. Remove

asparagus from water with tongs or a slotted spoon. Plunge asparagus into ice water; drain and set aside.

3. Repeat the blanching process with the spring peas, if desired. 4. Break smoked trout into chunks.5. Combine fi sh, rice, diced vegetables, feta and basil in a large bowl.6. Stir in the asparagus, peas, cherry tomatoes and feta cheese.7. Toss gently with the Lemon-Dill Vinaigrette (see below) to coat.8. Chill until ready to serve.

Lemon-Dill Vinaigrette• 1 tablespoon chopped fresh dill• 3 tablespoons fresh lemon juice• 2 teaspoons extra-virgin olive oil• ¼ teaspoon salt (or to taste)• ¼ teaspoon freshly ground black pepperWhisk all together and toss with the salad.

Th is salad keeps well in the refrigerator for three to four days.

photo by Debbie Arnold


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One night during supper, Daddy announced he was sick of sweating from sunup to sundown while my

sister and I lollygagged around rubbing greasy suntan oil on our bikini-clad bodies in the backyard. Th at was the summer of 1971, the summer my sister and I became hoers.

Brandishing heavy hoes under the blistering sun, we were forced to chop cotton with the hired labor from south Texas. Our coworkers spoke no English, at least not to us. In fact, they spoke very little to each other, preferring to keep their heads down in full work concentration mode. Dressed in long-sleeve work shirts and jeans with wide-brimmed straw hats, we found their choice of work clothing odd — wasting all that marvelous summer sun. My sister and I were cotton choppin’ hoers working on our tans. Wearing bikini tops and cutoff s, the sun blessed our hatless heads with natural blonde highlights and turned our freckles a slightly darker shade.

Cupping my hand over my forehead, I scanned the horizon. “When we get to that low spot with standing water, we’ll turn around and chop back toward the highway.”

Standing water mid-fi eld seemed a logical turning-around point.

My sister agreed. “Th e Mexicans are fast,” she observed, following my gaze. With hunched shoulders, the choppers moved silently between rows, leaving clean fi elds behind.

“Well, they’re lucky. Th ey already have tans, so all they have to worry about is chopping.” I checked my sunburn line underneath my halter strap.

Th e farm hands went around the water and continued chopping all the way to the ditch. Within the fi rst hour, they were barely visible in the distance. When the sun reached its apex, they lunched huddled under the cottonwood tree at the far end of the fi eld. We hadn’t yet made it to the low spot at the center of the fi eld.

“Turn up the music!” My sister began belting out the words to our new favorite song. When the reception out of Memphis was clear, our portable radio provided a welcomed diversion. “Drove my Chevy to the levee but the levee was dry…”

Finally we made it to the low spot, turned and worked our way back toward Highway 140. I already had a blister on my palm.

At 3:00 our radio batteries died. We sang without it.

At 3:10 a slithery black snake slipped between cotton plants near our feet. My sister screamed, but I chopped it in half with my hoe like I’d seen Momma do hundreds of times in the backyard. Of course, Momma usually broke her hoe when she did it.

Later, when a familiar blue Chevy fi lled with Keiser boys passed on the highway and honked, we waved back giggling. Th is one exciting moment made the whole day worthwhile.

At day’s end, Daddy’s truck kicked up dust on the turnrow as he drove out to check our progress. “You can’t just chop the front part of the fi eld.” Aggravated with our slow progress, he shook his head and stared toward the ditch bank.

“A deal’s a deal.” We reminded him our pay was by the hour, not by the row.

Daddy scowled and wiped the grime from his permanently tanned forehead. He paid us as promised, but we never got that deal again.

(Read other work by Talya on her blog “Grace and Gardening” found at www.gracegritsgarden.com.)

D E L T A C H I L D

Choppin’cotton

by Talya Tate Boerner


One night during supper, Daddy announced he was sick of sweating from sunup to sundown while my

sister and I lollygagged around rubbing greasy suntan oil on our bikini-clad bodies in the backyard. Th at was the summer of 1971, the summer my sister and I became hoers.

Brandishing heavy hoes under the blistering sun, we were forced to chop cotton with the hired labor from south Texas. Our coworkers spoke no English, at least not to us. In fact, they spoke very little to each other, preferring to keep their heads down in full work concentration mode. Dressed in long-sleeve work shirts and jeans with wide-brimmed straw hats, we found their choice of work clothing odd — wasting all that marvelous summer sun. My sister and I were cotton choppin’ hoers working on our tans. Wearing bikini tops and cutoff s, the sun blessed our hatless heads with natural blonde highlights and turned our freckles a slightly darker shade.

Cupping my hand over my forehead, I scanned the horizon. “When we get to that low spot with standing water, we’ll turn around and chop back toward the highway.”

Standing water mid-fi eld seemed a logical turning-around point.

My sister agreed. “Th e Mexicans are fast,” she observed, following my gaze. With hunched shoulders, the choppers moved silently between rows, leaving clean fi elds behind.

“Well, they’re lucky. Th ey already have tans, so all they have to worry about is chopping.” I checked my sunburn line underneath my halter strap.

Th e farm hands went around the water and continued chopping all the way to the ditch. Within the fi rst hour, they were barely visible in the distance. When the sun reached its apex, they lunched huddled under the cottonwood tree at the far end of the fi eld. We hadn’t yet made it to the low spot at the center of the fi eld.

“Turn up the music!” My sister began belting out the words to our new favorite song. When the reception out of Memphis was clear, our portable radio provided a welcomed diversion. “Drove my Chevy to the levee but the levee was dry…”

Finally we made it to the low spot, turned and worked our way back toward Highway 140. I already had a blister on my palm.

At 3:00 our radio batteries died. We sang without it.

At 3:10 a slithery black snake slipped between cotton plants near our feet. My sister screamed, but I chopped it in half with my hoe like I’d seen Momma do hundreds of times in the backyard. Of course, Momma usually broke her hoe when she did it.

Later, when a familiar blue Chevy fi lled with Keiser boys passed on the highway and honked, we waved back giggling. Th is one exciting moment made the whole day worthwhile.

At day’s end, Daddy’s truck kicked up dust on the turnrow as he drove out to check our progress. “You can’t just chop the front part of the fi eld.” Aggravated with our slow progress, he shook his head and stared toward the ditch bank.

“A deal’s a deal.” We reminded him our pay was by the hour, not by the row.

Daddy scowled and wiped the grime from his permanently tanned forehead. He paid us as promised, but we never got that deal again.

(Read other work by Talya on her blog “Grace and Gardening” found at www.gracegritsgarden.com.)

D E L T A C H I L D

Choppin’cotton

by Talya Tate Boerner


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