Front Porch - Spring 2016

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 .

Best Fish Restaurants Zika Virus:

an Arkansas Update Salsa Recipes

FFA Presidents Past and Present

S P R I N G 2 0 1 6

2 Front Porch | ARKANSAS FARM BUREAU • SPRING 2016

Wood

Bull

Chevy of Fayetteville

EverettGerren

George Kell

Gwatney ChevyRussell

GwatneyBuick/GMC

Bale

Central

Smart

Lucky’s

Holt

Holly

Allen Tillery

Everett

EverettGlen Sain

Glen Sain

Ben Eddings

1310 W Showroom Dr, Fayetteville479-695-7500

George Kell Motors501 Hwy 367 North

Newport870-523-2792

www.georgekellmotors.com

Bull Motor Company729 Hwy 64 W, Wynne

870-238-2800www.BullMotorCo.com

BullMotor

Company

Lucky’s of Monticello

1215 Hway 425 North, Monticello870-367-6000 www.autobylucky.com

Russell Chevrolet6100 Landers Road,

Sherwood800-511-5823

www.russellchevrolet.com

Gerren Motor CompanyChevrolet Buick GMC

2190 US Hwy 165 W, England501-842-2527

Chevy, Buick, GMC6345 Hwy 49 South, Paragould

870 565-4353www.glensain.com

Central Chevrolet-Cadillac

3207 Stadium Blvd, Jonesboro

870-935-5575

GMC421 E. 9th St., Rector

877 808-3787www.glensain.com

Farm Bureau members can get a $5001 private offer toward the purchase or lease of most new GM vehicles,including the Chevrolet Silverado 2500hD and 3500hD lineup. Visit fbverify.com for more details. They get tough jobs done with a maximum payload of up to 6,635 lbs.2 and a conventional towing capacity of up to 17,000 lbs.3And through the GM Business Choice Program,4 business owners receive even more when purchasing or leasing an eligible Chevrolet or GMC truck or van for business use. Visit gmbusinesschoice.com for details.

$500PRIVATE OFFER

- GM Dealership locations

- Select dealer

Offer valid toward the lease or purchase of new 2013 and 2014 Chevrolet, GMC and Buick models. This offer is not available with some other offers, including private offers (for example, Owner Loyalty). Offer is available with GM Business Choice. Not valid on prior purchases. Valid FB Membership Verifi cation Certifi cate must be presented to dealer prior to delivery of new vehicle. One Certifi cate per vehicle. Eligible FB members may obtain an unlimited number of valid Certifi cates. Certifi cates do expire. To be eligible, customers must be an active member of a participating state Farm Bureau for at least 60 consecutive days prior to date of vehicle delivery. Program subject to change without notice. See dealer for complete details.

Exclusive $500 Member PrivateOffer is Available at any Arkansas Chevy, GMC or Buick Dealer.

13101 Chenal ParkwayLittle Rock, AR 72211

www.balechevrolet.com

Holly Chevrolet6601 Interstate 55 N,

Marion870-739-7337

Everett Buick-GMCI-30 Alcoa Exit, Bryant

501-315-7100EverettBGMC.com905 Unity Rd., Crossett

870-364-4424 www.holtautogroup.net

Everett Buick-GMCMoberly Lane,

Bentonville866-812-3307

EverettNWA.com

Everett ChevroletI-49 at

Elm Springs Road,Springdale

888-536-0352EverettChevroletNWA.com

CHEVROLET600 Highway 62-65 North, Harrison, AR 72601

870-741-8211woodmotor.com

200 HWY 412/65 Bypass, Harrison877-899-3918

www.beneddings.com

Front Porch | ARKANSAS FARM BUREAU • SPRING 2016 1

If you don’t tap your feet here, something’s wrong. Hear the real, authentic roots music at Ozark Folk Center’s Feature Concerts as they are recorded for Ozark Highlands Radio. Enjoy all the concerts with your Season Pass(just $75 for adults and $35 for kids) or individually with General Admission of $12. Come tap your feet with us.

OzarkFolkCenter.com

Park Information: 870-269-3851

Cabins at Dry Creek: 800-264-3655

Home of

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

The Quebe Sisters

Tony Joe White

Sad Daddy

Dom Flemons

MAY21 • The Quebe Sisters27 • Dom Flemons28 • Tony Joe White

JUNE4 • Side Street Steppers23 • Sad Daddy24 • Allison Williams

JULY9 • Bill and The Belles15 • The Honey Dewdrops22 • Lost Bayou Ramblers

AUGUST6 • Roy Bookbinder18-20 • Fiddle Weekend

Billy Mathews/Dan Levenson

20 • Vogts Sisters27 • Clarke Buehling


ON THE COVER

John Haid and Taylor McNeel are the only two Arkansans to ever become president of the National FFA Organization.

Photo by Keith Sutton

Farm Bureau MattersRandy Veach | Page 3

Helping Farmers, Helping YouWarren Carter | Page 5

Cat sh, Buff alo, Trout and MoreKeith Sutton | Page 8

A Legacy of LeadershipMollie Dykes | Page 16

Taste ArkansasMy Brother’s Salsa

Page 22

Land & PeopleJill Evans – Forever Young

Page 26

In the KitchenSimple Salsa

Page 28

Health & SafetyZika Update

Page 30

Do It YourselfM*A*S*H Testimonials

Page 32

Delta ChildTalya Tate Boerner | Page 34

I N T H I S I S S U E


Much of my eff orts as president of Arkansas Farm Bureau are spent sharing the good news of Arkansas agriculture, the bounty of our

harvests and the positive economic impact the industry brings to our state.

But, the cold, hard facts of farming and ranching in 2016 are that many of those who work the land are feeling the pain of the continued slump in commodity prices. My friend and fellow farmer Zippy Duvall, president of American Farm Bureau Federation, went to Congress recently to share that with lawmakers. He stressed that lower prices will aff ect income for all farmers and ranchers, but will have an even greater impact on new and young farmers who have not built up equity, are renting a signifi cant portion of their land or are paying off equipment.

“Th e bottom line is that farmers and ranchers are being forced to tighten their belts and pay much closer attention to their fi nancial situation,” president Duvall told the House Subcommittee on General Farm Commodities and Risk Management. “Th ey will be in greater need of safety-net and risk-management programs than has been the case for some time — for some, since they started farming.”

Some economic indicators that illustrate the economic erosion in the farm sector are: • Cotton — 80 cents a pound just a few years ago — now

brings prices in the 50-cent range.• Milk that was selling for $20 or more per 100 pounds

two years ago now fetches $15 or $16, a 20-25 percent drop in price.

• Net farm income, which includes other factors like depreciation, inventory change and other non-cash costs, declined from $123 billion in 2013 to $56 billion in 2015, cutting by more than half the value of farm and ranch products.Th e longer-term projections by the U.S. Department of

Agriculture aren’t much better, with small incremental

increases being suggested. Th is has been part of a harmful one-two punch, as federal price support programs changed signifi cantly with the most recent farm bill. With those changes, farmers and ranchers saw the elimination of many of the programs designed to support our nation’s food supply and keep our farmers in business.

As a result, we have lost some good farmers. And, sadly, we are likely to lose some more in the next several years, if current projections prove accurate. But farmers are a resilient bunch and will look to the future for better times as we keep our eye on the bigger objective, to feed, clothe and shelter much of the world.

Th ere are a number of things that could be done to help the farm economy, including:• Stopping the Waters of the U.S. rule, which places

additional costs and burdens on farming; • Reversing spill prevention and control requirements that

add costs without clear environmental benefi t; and• Establishing a voluntary nationwide labeling standard for

genetically enhanced food to avoid a patchwork of state laws.Trade is very important to the ongoing viability of many

Arkansas farms and ranches. Th ere are a number of trade agreements that will be up for review soon. Th ese include the Trans-Pacifi c Partnership, the Transatlantic Trade and Investment Partnership and changes to the long-standing embargo with Cuba.

Arkansas Farm Bureau has put together a team of leaders to evaluate the full impact of the Trans-Pacifi c Partnership on Arkansas agriculture. We’ll relay our thoughts to members of the Arkansas delegation in Congress.

Th ese times are trying for many of our farmers and ranchers. I fear if we don’t do something to improve the economic situation for them we could see the devastating impact mentioned by William Jennings Bryan of seeing grass grow in the streets of every city in the country.

God bless you and your families. God bless our farmers and ranchers. And God bless Arkansas Farm Bureau.

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


What’s Happening on the Farm“Burn down your cities and leave our farms, and your cities will spring up again as if by magic;but destroy our farms and the grass will grow in the streets of every city in the country.”

– William Jennings Bryan


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 • Warren Carter, 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

Donna Bemis, Little RockTrent Dabbs, StuttgartChase Groves, GarlandPeggy Miller, Lake Village

Executive Editors • Steve Eddington, Rob Anderson

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 #99

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.

Red Iron BuildingsAll Steel Structures

All Bolt-Up StructuresEngineered Buildings

866-479-7870Over 26 years of Service

Gravette, AR

[email protected]

Owned and operated by Farmers working to help the American Farmer


This is my fi rst column as executive vice president of Arkansas Farm Bureau, so an introduction of sorts is necessary. I’m pleased and humbled by the

trust and confi dence our president Randy Veach and the rest of our board of directors placed in me when selecting me for the job in January.

I come from a small-farm rural background and experienced my family’s struggles and issues in the early 1980s when it was a diffi cult time in agriculture. Th ose experiences resulted in a goal for my life of one day being in a position to help farmers. Th ere’s no better place to work and carry out that goal than with an organization whose mission is to advocate for agriculture in the policy arena, communicate and disseminate information concerning issues important to agriculture, and provide valuable products and services to our membership. It’s something we do very well and will continue to do for our membership.

Agriculture is such a dynamic part of our everyday lives. Th e clothes you wear, the meals your family eats, the home where you live and part of the fuel in your vehicle are all tied to agriculture in some way. Th e business of agriculture is one of the key foundational blocks that supports this country and makes it great.

Farm Bureau’s Public Aff airs & Government Relations eff orts include critical local, state and federal issues. Our goal is always to make sure farming remains sustainable. By sustainable that means it’s profi table. Th ere are numerous issues that are important to agriculture remaining vibrant as the state’s leading business sector. Some of these include rural health care, immigration policy, rulemaking that hinders farming, protecting farmers during times of economic stress, transportation issues, international trade agreements and ensuring agriculture has a strong voice in local land-use issues. Policy priorities are developed annually from the county grassroots level and vetted through a state and national prioritization process. Th ese eff orts not only benefi t farmers but benefi t you, too.

Th is team also provides training for future legislative candidates through its “How to Win an Election” seminar. Th e Arkansas State Legislature has more members who are farmers than any other business sector. And the present speaker of the House, Jeremy Gillam, is a berry farmer and graduate of the program.

Our Commodity & Regulatory Aff airs team maintains a direct connection with a diverse number of agricultural business sectors including row crops, specialty crops, aquaculture, livestock and poultry growers, forestry, dairy, rice and equine interests. It also helps manage and provide administrative support for promotion programs with beef, soybeans, rice, catfi sh, wheat, corn and grain sorghum. Th is team of experts also provides insight and perspective on ag commodities and promotes ag programs that help farmers and ranchers, and it knows the regulatory issues that could aff ect farmers.

Th e Organization & Member Programs team provides coordination for Farm Bureau activities with the counties statewide. Th is includes safety and education programs teaching thousands annually about farm safety and agriculture education. Th e team also works tirelessly to fi nd great discounts and programs our members can take advantage of to save money or derive other benefi ts. Our ValuePlus program off ers more than a dozen choices including the exclusive $500 member savings on the purchase or lease of most GM models. Th e popular SavingsPlus program off ers hundreds of discounts at local businesses statewide.

Our Finance & Operations team eff ectively and effi ciently manages our fi nances and our facilities, information technology and vehicle fl eet. Th e Farm Bureau ag message is spread by our Public Relations team through a variety of media, including social, digital imagery and print.

Our eff orts engage and elevate farmers and ranchers statewide to a level of infl uencing and making a diff erence for agriculture and a diff erence for our state. I’m still consumed by my longtime goal of helping farmers. And I’m humbled to now have the opportunity to do so while leading such an outstanding group of employees.

Helping Farmers, Helping Youby Warren Carter | Executive Vice President, Arkansas Farm Bureau Federation


What Farm Bureau does

ou


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On a Sunday morning in October 2015, my family and I got up as normal to attend services at Cross Point Cowboy Church. During the service, my wife, Tammy, said she didn’t feel well, and went to our truck. She could not say what was wrong, but Tammy kept saying she didn’t “feel right.”

Tammy has had high blood pressure for years, and when we got home, she was so dizzy we could hardly get into the house. I could not get the blood pressure cuff to work, even after changing the batteries. After several attempts, her blood pressure read 60/30, so we headed to the ER in De Queen, Ark.

After receiving three bags of IV fluids and some medication, Tammy coded in the ER. I went into the hall and prayed for God to take care of my wife. He did. The doctors were able to get her back, and called the Air Evac Lifeteam. Sara, the flight nurse on the De Queen Air Evac crew, told me that Tammy was in good hands, and that I could head out to the University of Arkansas for Medical Sciences Medical Center (UAMS). Sara told me she would let me know of any changes in Tammy’s

condition. My daughter, Cheyann,

and I headed to Little Rock.

Sara called to let me know

Tammy’s care had been handed

over to the team at UAMS. She

called to check on Tammy daily, and

let us know she was praying for us.

The medical team determined that

Tammy had an allergic reaction to

her blood pressure medication.

I firmly believe that my wife

would not be here today if it

was not for Sara and the Air

Evac team. Sara took over on her

arrival, kept me informed and

continually checked on Tammy’s

status throughout her hospital

stay. I cannot give a higher

recommendation for Air Evac

membership, especially if you

live in a rural area. Thanks to our

membership through Farm Bureau

we owed Air Evac no money, just

our gratitude.

Bill and Tammy Soden with their daughter, Cheyann

ADVERTISEMENT

Tammy kept saying she didn’t

“feel right.”

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Chowing down at Arkansas’ best fi sh restaurantsArticle and photos by Keith Sutton

When it comes to great fi sh restaurants, Arkansas is loaded. We got ‘em by the dozens.

Most specialize in fried catfi sh, a dish originating at the aquaculture operations still prevalent in many parts of the Delta, and one oft en associated with our unique style of Old South cuisine. But whiskerfi sh aren’t the only delicious denizens of our freshwater lakes and streams. Other Natural State delicacies such as buff alo ribs and rainbow trout sometimes appear on restaurant menus, too, and if you haven’t tried them yet … well, you should. And we’re going to help you by sharing some of our favorite places to chow down.

Th is sampling of popular fi sh houses, some of which have been drawing hungry eaters for decades, are good places to start the next time you’ve got a hankering for a fi ve-star fi sh dinner.

Catfi sh, Buffalo, Trout and More

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Lassis Inn518 E. 27th St., Little Rock501-372-8714

A sign outside the sky-blue building beside I-30 says “Fresh Hot Fish and Cold Beer.” Th ose two items have been drawing hordes of hungry Arkansans to Lassis Inn since 1931.

Most folks come for owner Elihue Washington’s scrumptious catfi sh — farm-raised steaks or fi llets battered with a secret, half-century-old, cornmeal-pepper recipe and deep-fried to just-right crispness aft er you order. Others come for the ribs — buff alo ribs, that is. Th ese come not from the shaggy beasts of the plains but from a common fi sh caught in Arkansas’ big rivers. As recently as the 1980s, millions of buff alos were sold in state fi sh markets each year. But picky modern diners turned their noses up at these sucker family members, making them hard to come by. Fortunately, the folks at Lassis kept right on serving these delicious morsels. Give their ribs a try, and you’ll be glad they did.

Fish is what they do here. No sandwiches, soups or salads. Just fi sh. You can choose between “fi sh and bread” only (most folks have no idea how good a piece of catfi sh can be when it’s wrapped in a slice of Wonder Bread with a generous shake of hot sauce) or opt for a dinner with cole slaw, fries, hushpuppies

and onion slices. Added attractions include fast friendly service, a jukebox that spins old-school rhythm and blues and a quaint 1940s-style atmosphere highly conducive to a sit-and-visit meal with friends.

Where did the Lassis name come from? Former owners Joe and Molassis Watson thought the derivation of Mrs. Watson’s fi rst name sounded better than Watson Inn. And the rest, as they say, is history.

JoJo’s Catfi sh Wharf237 Jacks Resort Rd., Mountain View870-585-2121jacksresort.com

Way back in 1961, Jack and Mary Hale Hinkle established Jack’s Resort. Sitting on the White River near Mountain View, this legendary Ozark Mountains retreat draws anglers from throughout the world who come to experience the river’s world-class trout fi shing. Visitors can rent a boat, hire a fi shing guide or stay in a river-view room. But whether you’re into trout fi shing or not, you should drop by the resort restaurant, JoJo’s Catfi sh Wharf, for some of the best catfi sh in the state.

For 85 years, folks have been visiting Lassis Inn to chow down on their delicious fried buffalo ribs (pictured) and catfish. The sky-blue building adjacent Interstate 30 is a Little Rock landmark.


Th e folks at JoJo’s serve great steaks, seafood, burgers and desserts, too (the chocolate possum pie is to die for). But as the name suggests, catfi sh is their specialty, and it shows. Th e farm-raised fi llets come perfectly cooked (deep-fried or grilled) in portions of two (Hook & Sinker) to 10 (Hungry Fisherman). Don’t order too many, however, because each meal is served with enough yummy sides to feed an army of hungry anglers: creamy cole slaw, slow-cooked pinto beans, perfect hushpuppies, green tomato relish, homemade tartar sauce and your choice of fries or baked potato. You’ll feel like a glutton, but order a basket of their fried dill pickle chips, too. No one makes them better.

Fred’s Fish House3777 Harrison St., Batesville870-793-2022

Fred Ward knew how to fry catfi sh. He ran a little café/grocery store in Independence County’s Cord community and on Saturday nights, he off ered a catfi sh special. His sons caught the fi sh from a family pond, and Fred cooked them. His fi sh dinners were in high demand, and entertainers like Jerry Clower and Jeannie C. Riley started dropping by to get a taste.

Th e fi sh house in Cord operated from 1979 to 1991 when Fred decided to move the restaurant to Batesville. It’s in the same location today — an old church building at the edge of town

known locally as Fred’s Catfi sh Cathedral. Randy Ward, Fred’s son, still cooks catfi sh using his father’s recipe, a fact that brings hundreds of loyal customers to the restaurant again and again.

What makes Fred’s catfi sh so good is a light batter that lets the mild fl avor of the farm-raised catfi sh come through. Th ey serve both fried fi llets and steaks, as a good catfi sh restaurant should. And for those who want something diff erent, there are grilled fi llets, too, in Cajun, lemon-pepper and original fl avors.

Fred’s hushpuppies have a fan club, and that’s understandable. Th ey’re made from scratch every day — morsels of cornmeal, onion and other ingredients that come in bottomless baskets the friendly waitresses keep full. Each catfi sh meal also comes with the usual fi sh-fry set-ups: fries or baked potato, bacony brown beans, tomato relish, onion and pickles. Th ere’s lots of other great food, too, including steaks, prime rib, chicken, frog legs, shrimp and more.

Fish Nest Family Restaurant164 Highway 70 E., Glenwood870-356-3875hookedonfi shnest.com

For more than a quarter of a century, folks have been fl ocking to Glenwood’s Fish Nest Family Restaurant to get stuff ed on the delicious catfi sh, seafood and fi xings. Unlike the Delta and Arkansas River Valley, where it seems like there’s a catfi sh

When a restaurant has a salad bar made from a canoe, you can bet they cater to a fishing crowd. JoJo’s Catfish Wharf near Mountain View has been doing just that for more than half a century, serving great catfish meals that keep folks coming back for more.


restaurant on every corner, fi nding a great fi sh place west of Hot Springs can be tough. Th at’s one reason the Fish Nest stays packed with catfi sh-hungry diners seven days a week.

If you order a two-, four- or six-piece catfi sh plate from the menu, within seconds the friendly waitresses will be piling your table with family-size servings of smoky pinto beans, perfect cole slaw and what many believe are the world’s best hushpuppies. You could fi ll your belly on these set-ups alone, but save room for the scrumptious fried fi llets of farm-raised catfi sh soon to follow. Prepared with just the right amount of seasoned batter, they’re crispy outside, white and fl aky inside and never greasy. Very few restaurants cook them with the same degree of perfection. And if you’re so inclined, you can have your fi sh broiled Cajun or lemon-pepper style, too.

Want more? Th e Fish Nest off ers a lunch buff et seven days a week and a deluxe buff et Friday night and all day Saturday. Th e selections change daily, but the spread is always like a country church potluck with homemade casseroles, meats smoked on the premises, salads, fresh baked breads, superb cakes and cobblers, seasonal items like fried green tomatoes and, of course, fried catfi sh and hushpuppies. Try it, but beware — you’ll never be satisfi ed at another buff et again.

DeVito’s Restaurant350 DeVito’s Loop, Harrison870-741-8832devitosrestaurant.com

In 1970, Jim DeVito retired from the Army and moved with his wife Mary Alice to her hometown of Harrison. Shortly aft er their arrival, Mary’s father gave the couple a trout farm. He’d created the roadside fi shing operation himself, opening a mountainside spring with dynamite, then building concrete

raceways that collected the cold spring water and stocking them with rainbow trout. By the time Jim and Mary took over, the Bear Creek Springs Trout Farm was already a big attraction for travelers on the Little Rock-to-Springfi eld route. Th ey stopped in droves to cast a line and reel in dinner.

Retirement also provided more time for Jim to spend on his real passion — cooking. Coming from a long line of superb Italian cooks, he’d oft en considered starting an Italian restaurant but had never acted on it. Now, with the trout farm’s success, and with four sons returned home from college, he decided it was time. Th e doors of DeVito’s Restaurant opened in November 1986, just across the road from the trout farm. And with the fi ft h generation of Italian cooks at the helm making everything from scratch, the business was an instant success.

Today, the DeVito boys still do all the cooking, and in addition to their popular Italian specialties and steaks, guests can choose from several incredibly delicious dishes featuring trout raised in the cold, clear waters of Bear Creek Springs. Choose from Cajun Charbroiled Trout, Broiled Trout Italiano, Pesto Trout, Trout Almandine and more. One perennial favorite is the Homestyle Fried Trout, a whole 1- to 1¼ -pound rainbow rolled in seasoned cornmeal, fried to perfection and served with homemade tartar sauce and sides.

What makes DeVito’s really special is the fact you can catch your own trout dinner just across the street in the 58-degree water of the spring. Th e fi sh range from about ½ pound each to whoppers in the 5-pound range. Call ahead to make a fi shing

Most folks come for the fabulous catfish and hushpuppies, but a trip through the lunch buffet at Glenwood’s Fish Nest Family Restaurant gives guests a choice of dozens of delicious entrées, side dishes and desserts. Friday nights is always the seafood buffet.


At DeVito’s in Harrison, guests can catch their own trout from hundreds in Bear Creek Springs and have them cooked to order by the restaurant’s talented chefs. The Homestyle Fried Trout pictured here is a favorite of many regulars. There is also a DeVito’s in Eureka Springs.

reservation (870-741-8832), then DeVito’s does the rest. No fi shing license is required, there’s no limit on the number of fi sh you can catch, and bait and tackle are provided if you choose not to bring your own. For just $7.25 per pound, your trout will be cleaned and packed on ice so you can take them home. Or, for $8 per meal, they’ll cook your catch for you. It’s like having a shore lunch in the restaurant with fresh fi sh cooked extra special just minutes aft er you pull them from the water. Buon appetito!

More Great Arkansas Fish RestaurantsCatfi sh N, Dardanelle (catfi shn.com): In this family-friendly restaurant overlooking the

Arkansas River below Dardanelle Dam, great catfi sh and fi xings have been menu staples since 1971. Th e buff et features eat-till-you-drop feasts Tuesday through Saturday, and their hushpuppies have been touted in national publications as “the best in the country.”

Nicks Bar-B-Q & Catfi sh, Carlisle (nicksbq.com): For 43 years, Nick’s has been attracting a devoted clientele with big servings of delicious farm-raised catfi sh, great barbecue and wonderful sides like hand-battered onion rings, homemade cheese dip and Grandma’s Pecan Pie.

South on Main, Little Rock (southonmain.com): From the kitchen helmed by chef Matthew Bell come some astoundingly good fi sh dishes, such as Smoked Sunburst Trout with Basmati, Pickled Fennel, Apples & Horseradish Cream; Striped Bass with Eggplant Casserole, Fennel Slaw & Smoked Tomato Jam; and Pan-seared Catfi sh with Hickory Corn Grits, Ham, Celery Root & Ham Broth.

Th e Fish House, Conway (thefi shhousear.com): Go the regular route with heaping helpings of fried catfi sh fi llets and all the fi xings, or try something diff erent like their catfi sh sandwich; blackened Cajun catfi sh; grilled tuna, trout and salmon fi llets; or blackened tilapia.

Flying Fish, Little Rock (fl yingfi shinthe.net): How ‘bout a surprisingly delicious catfi sh salad, a catfi sh or grouper po’boy, catfi sh tacos or something extra special like Snapper Veracruz, a fried whole red snapper topped with special sauce? Th is downtown Little Rock favorite (there’s a Bentonville location, too) has all that and much, much more.


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Legacy

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of LeadershipFFA presidents go back to the future


It’s 1956. Dwight D. Eisenhower is president of the United States. Undefeated heavyweight boxing champion Rocky Marciano retires. Gas averages 22

cents per gallon. Popular musicians include Elvis Presley, Johnny Cash, Ella Fitzgerald and Dean Martin. John Haid of Siloam Springs is elected to serve as National FFA president.

Fast forward to 2015. Barack Obama is president of the United States. American Pharaoh becomes the fi rst horse in 37 years to win the coveted Triple Crown. Gas averages $2.40 per gallon. Popular musicians include Taylor Swift , Jason Aldean, Beyoncé and Justin Timberlake. Taylor McNeel of Vilonia is elected to serve as National FFA president.

At fi rst glance, Taylor McNeel and John Haid don’t appear to have much in common. She’s a college student. He’s a longtime employee of Simmons Foods. Th ey’re also 60 years apart in age. Dig a little deeper, though and you’ll fi nd some similarities that are quite rare, including the opportunity to serve as the National FFA Organization president. In fact, Haid and McNeel are the only two Arkansans to ever serve as National FFA Organization president. Stemming from this major similarity is the same passion for this organization that has worked to develop the next generation of farmers, ranchers and agricultural leaders since 1928.

McNeel is the 15th individual from the state of Arkansas elected to a National FFA offi ce. She’s only the second individual to serve as president, 59 years aft er Haid served in 1956-1957. She was elected October 2015 at the 88th National FFA Convention in Louisville.

I had the rare opportunity to introduce McNeel and Haid to each other in early January. Because of the similarities they share, it seemed as if Haid and McNeel had known each other for several years and not just several minutes.

Haid reminisced about his years in what is now the largest youth-led organization in the country while McNeel looked ahead and compared some of her upcoming experiences to his experiences. Haid would fi rst claim to not remember anything, but would then rattle off a story with every last detail like it happened only yesterday. Many of their experiences are quite similar, including sponsor meetings, visiting state conventions and holding a variety of leadership conferences.

“Our two biggest jobs were the six-week Goodwill Tour visiting sponsors and attending state conventions individually,” Haid said. “We also met former President Harry Truman during the convention we retired at, and I had dinner with him a few times aft er our year of service.”

by Mollie Dykesphotos by Keith Sutton

John Haid served as national FFA (then known as Future Farmers of America)

president for a year during 1956-57. He’d been the only president of the organization from

Arkansas until Taylor McNeel was elected last October to serve her one-year term as

president of the National FFA Organization.


Unlike Haid’s experience, though, McNeel will have the opportunity to travel abroad. Two weeks aft er this meeting, she and the rest of the national offi cer team left for a two-week trip to Japan. Th ey met with the Future Farmers of Japan, explored Japanese agriculture and culture.

Being the National FFA president carries a lot of responsibility. Each of the offi cers travel more than 100,000 miles to share the message of FFA and agriculture with business and industry leaders, sponsors, public offi cials and more. Th ey lead personal growth and leadership training workshops for FFA members. Th ey’re ultimately the face of the organization. Each offi cer is challenged at the beginning to think about what they want to accomplish during their year of service.

“It was always my goal to motivate young people to take advantage of what was right in front of their nose with the FFA,” Haid said.

“I want to be a part of creating even more opportunities for members to get more students involved in agriculture. Agriculture today is more than working on a farm,” McNeel said. “Th ere are a lot of careers in agriculture. Getting students invested in FFA will make sure this industry we love continues.”

Th e organization has changed quite a bit in the 60 years since Haid served as president. In 1965, the New Farmers of America, an organization for African-American boys interested in agriculture, and the FFA joined as one. Th e other big change came just four years later when delegates at the national convention voted to allow women to join the organization.

“It was a boys’ organization when I was in it and still a segregated organization, too,” Haid said. “Th e organization is much broader now with the expanded membership, various supervised agricultural experiences, diff erent awards and programs in urban areas.”

Th e membership of the organization has experienced steady growth the last 60 years. Th ere were 283,000 members when Haid served as president compared to today’s 629,000 members. However, the ideas and values that helped found the organization at a meeting in Kansas City, Mo., 88 years ago still stand true now.

“Th e organization has stayed true to its roots,” McNeel said. “For example, the blue jackets and the creed are still very similar. We’re still rooted in tradition, but growing at the same time. It’s a fi ne balance to walk, but the FFA has done it very well over the years.”

Th rough the years of changes, the FFA has had the challenge of determining how it will remain relevant despite a more urbanized society. However, the demand for people in agriculture continues to expand. Haid believes FFA will stay relevant by preparing students for jobs and other leadership opportunities within agriculture.

“Th ere are great opportunities in the vocational trade and in four-year colleges, and FFA will play a large role in preparing students for both,” he said.

“It’s cool to think about the future and how FFA is going to stay relevant to agriculture and students. Not every student

John Haid shares press clippings with Taylor McNeel from his year as FFA president in 1956-57 which included meeting former President Harry Truman.


has to be from an agriculture background, and we’re going to see a majority of our growth from suburban and urban chapters,” McNeel said. “Students now have an interest in applying what they learned in the classroom. Th ey can learn about chemistry and biology and then go to an agriculture class to apply those lessons to something concrete.

“Th e National FFA Organization has a strategic plan in place that will continue strengthening agriculture, growing leaders and building communities, which will also keep the organization relevant and moving forward,” she said.

Not only has the FFA gone through changes in the last 60 years, but the agriculture industry itself has changed. From GMOs to GPS technology, agricultural production has become more effi cient in the face of a growing population, decreased water availability and much more. As a part of its mission, FFA has always worked to increase the public’s awareness of agriculture and to educate them on the issues. Th e issues Haid had to educate people about versus the issues McNeel is educating people on today are diff erent.

When Haid was president, King Cotton still reigned in the South. Also, trade has always been an issue but has become even more important now.

“Back in those days, we were more oriented toward our domestic markets as opposed to today where we live in a worldwide economy. What happens in China or Russia directly infl uences us,” Haid said.

McNeel has already experienced people asking her about agriculture when they see her donning the iconic blue jacket. Many quiz her about agriculture in general, while others ask very specifi c questions about food production, GMOs and other hot topics.

“I think the challenge moving forward is going to be making sure the 98 percent of our population who don’t work in agricultural production know more about agriculture,” she said.

Part of the FFA mission is to develop students for career success. Haid credits much of his success to his involvement in

FFA. He’s worked for several companies, including Pilgrim’s Pride, Georgia Proteins, the Poultry Federation and presently as director of sales for animal feed ingredients at Simmons Foods.

“FFA changed my life and my career completely,” Haid said. “It opened my eyes to a world of opportunities outside the city limits I lived in.”

Similarly, McNeel doesn’t doubt her FFA experiences will also have a lifelong impact on her. She’s been exposed to a broader view of agriculture and the many career paths it off ers. Currently studying agricultural business at Southern Arkansas University, McNeel wants to work in agricultural policy one day.

Th e best moment of this meeting was when Haid and McNeel discussed the feeling they had the moment their name was called as national president. Th eir shared pride and joy was evident on both faces as they recalled those fond memories.

“I was in complete shock, which was evident on my face. I was really happy but was in so much shock that I didn’t smile much,” McNeel said.

Haid admitted to sizing up the other candidates and trying to determine if he stood any chance. Th ere was one candidate in particular he didn’t believe he could beat, Jimmy Hunt from North Carolina. John referred to him as a “cool cat.” He ended up not being elected to a national offi ce but eventually became governor of North Carolina.

“I was thrilled to pieces,” Haid said. “I never dreamed I’d be the one they’d select as president.”

McNeel knows she can look to Haid throughout this next year, and even aft er, for words of advice and encouragement. He understands the challenges this year will bring, but also knows how this rare, once-in-a-lifetime experience can pass by in the blink of an eye. He reminded her to appreciate every moment of her year in this role.

“Th e whole experience is fantastic,” Haid said. “Th ese young people will be tremendously infl uenced by this year. Th ey have no idea what a great year they have ahead of them.”

When McNeel asked what best advice Haid had for her upcoming year of service, he off ered direct, sound advice.

“Be yourself and do the job. It’s quite simple,” Haid advised. “And never underestimate the power of handwritten thank-you notes.”

Toward the end of the meeting, Haid and McNeel were still deep in conversation as I scribbled down a third page of notes. Haid mentioned he still remembers the closing ceremony and asked McNeel if it had changed any. Th is was the moment I realized the National FFA Organization has the unique ability to create strong bonds covering generations.

Together, they recited what every FFA president says to close a meeting, words that not only apply to being in the FFA, but apply to everyday life as a leader.

“As we mingle with others, let us be diligent in labor, just in our dealings, courteous to everyone and above all, honest and fair in the game of life.”


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

When Helen Lampkin was a young wife in central Arkansas, she made the decision to be a

homemaker. She did this at a time when many women were leaving the house to pursue a career.

“I got a lot of grief from other women about staying home,” Lampkin explained. “Homemakers were thought of as not doing anything important or contributing to society.”

However, Lampkin had an epiphany related to a Bible verse that confi rmed her choice. Colossians 3:23 reads “Whatever you do, work at it wholeheartedly as though you were doing it for the Lord.” Th at verse came back to her as she swept her kitchen fl oor one aft ernoon.

“I thought, ‘seriously, Lord? I have to sweep wholeheartedly’?” Lampkin said laughing. “And the answer came back ‘Yes, wholeheartedly. It’s OK that you want to stay home.’ From that point forward I felt great about it.”

She had no way of knowing where that wholehearted sweeping would lead her.

For decades, ketchup was the number one condiment used in America. Th at changed in 1991. Th ere was something new in town — salsa. Th e category of products which includes several types of chili-pepper-based sauces beat out ketchup by a decisive $40 million in sales that year.

A decade later, Lampkin’s family encouraged her to sell her homemade salsa. It was a

variation of a recipe her brother passed along in the late 1970s.

“Th at fi rst recipe really was from my brother,” Lampkin said smiling. “My whole family loves to cook, loves to share food. As I gave away jars, I would say ‘try my brother’s salsa’.”

Th at salsa gained in popularity with family and friends during the years she gave it away. In 2003, she fi nally decided to look into the possibility of making it available to a bigger

My Brother’s Salsa

M BUREAU • SPRING 2016

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“Make it delicious and they will come.” – Helen Lampkin

by Laurie Marshall

Arkansan Helen Lampkin has built one of the most successful salsa brands, My Brother’s Salsa, perfecting a recipe her brother gave her years ago.photos by www.novo-studio.com


audience. Soon, Lampkin was incorporating the name and attending Food and Drug Administration labeling classes.

Today, My Brother’s Salsa, located in Bentonville, is a premium brand available at more than 2,000 stores across the country. It’s a testament to the value of a supportive family and a vision to feed people quality food. Th e company is run by Lampkin, her daughter Ashley and son-in-law Blake Pointer; chief operating offi cer and CEO respectively. One of her strongest commitments is the quality of her ingredients.

“If we thin something down, or use diff erent ingredients to get a better margin, the recipe isn’t going to come out the same as it is at our house,” she said.

Th at commitment created challenges with some manufacturers, but it’s the key to something Lampkin likes to promote about the company’s products. Th ey help busy homemakers provide a quality meal for their

families without a lot of expensive ingredients and preparation time.

“Using the salsa makes cooking so easy,” Lampkin explained. “You don’t need to buy a lot of ingredients, because they’re all in the jar.”

In the early days of the business, Lampkin was her own delivery driver. She’d crisscross the state in the family SUV loaded with fresh batches of salsa. But when she visited the Dallas gourmet food market in the mid-2000s the resulting orders from surrounding states made the SUV delivery method impossible.

In 2011, Pointer left his corporate job to join the company’s leadership. My Brother’s Salsa became part of the Showcase Events (then called Road Shows) with Sam’s Club, a move he believes is the biggest turning point for the company so far.

“We were on tour, basically,” Blake explained. “We learned things [a new

business owner] would never think about; things like inventory management. We learned so much about our infrastructure.”

It was through those initial meetings with Sam’s Club the family made another important choice to stand out in the growing grocery store salsa category.

According to a Walmart survey, 90 percent of female customers indicated they would “go out of their way” to purchase products from companies owned by other women. Lampkin was already in the process of becoming certifi ed by the Women’s Business Enterprise National Council as being “women-owned.” So during one of her meetings with Sam’s Club representatives, she asked if it would be benefi cial to fi nish that process.

“Th ey told me if there are two salsas in front of them that are equal in every way, and one is certifi ed, they would go with the certifi ed business,” Lampkin said.

She completed the paperwork following that meeting.

Lampkin says My Brother’s Salsa wasn’t founded because the family wanted to own a successful company. It was more about her desire to share with her community. Selling salsa is just an extension of Lampkin’s passion for feeding others by sharing family recipes with more people than she can cook for in her own kitchen.

“I really do think our company can make a diff erence in people’s lives. It’s not a company just to be a company,” she said. “It’s more about creating a legacy. It’s about asking ourselves what can we create that other people can come and be a part of.”

For more information about My Brother’s Salsa, including recipes and online shopping portal, visit the company’s website at http://www.

mybrotherssalsa.com/

Front Porch | ARKANSAS FARM BUREAU • SPRING 2016

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Iknow my parents had concerns about my maturity level when I was 22. It took me a few more years and the Lord’s

protective hand before I “got it.”So it’s not hard to be impressed when you

meet 22-year-old Jill Evans: row crop farmer and budding rancher. Jill Evans gets it.

Evans grows rice, soybeans, corn and wheat on 900 acres outside of Mayfl ower in the Arkansas River bottoms. Th e family has row crop farmed for 15 years. Her father gave her the opportunity to run the operation four years ago. She also helps daily on her grandfather’s 1,100-acre, 300-cow cattle ranch near Saltillo, a family operation since 1878. Oh, and she attends school at Arkansas Tech, dual majoring in agriculture business and animal science. My visit to the farms occurred the day before she took three exams.

“If I’d just stayed with ag business, I could graduate this semester, but I added animal science,” she said. “I feel like there’s knowledge I could learn.”

Knowledge she wants to put to use. Evans has her own herd of 17 Herefords. “I keep them separate,” she said. “Or they’ll get bred by one of my grandfather’s bulls, and I won’t like it.” She’s selectively building her herd through artifi cial insemination. Her goal is to one day be the go-to person for high quality Hereford bulls and cows. “I’d like to be known for them,” she said, the determination evident in her voice. A visit to see her herd reveals they look very healthy, clean and spoiled as she hand feeds and pets them.

Evans has farmed since graduating from high school four years ago. She attended the University of Central Arkansas before

transferring to Arkansas Tech and tackling additional coursework in animal science. So how does a 22-year-old survive running a row crop farm?

“What fuels my drive is when people say I can’t do it, because I’m a girl or woman,” Evans said, her passion for being able to do the job evident in her voice. She then lists all of the things she does: planning, seed selection, disking, planting, chemical spraying, harvesting.

“I’ve always enjoyed it (farming). Th at’s all I really want to do,” she said. “I guess I was given the option, we can either rent it (the land) out or I can do it on my own.

Her father and grandfather run the family construction business, H.W. Tucker, in North Little Rock. Jill has a twin sister who works there.

Evans credits her grandfather for operating under old-school economics. Pay for everything you buy. She says the land she farms is paid off . Nothing is owed on the farming equipment she uses. All of that came into play in 2015 when late spring heavy rains severely fl ooded her bottomland fi elds.

“Maybe we broke even. If we’d owed on all of our equipment and owed on the land, that would have made a big diff erence,” Evans said.

Most 22-year-olds are enjoying life socializing with friends. However, it’s diff erent for Evans. “Th ere’s not always free time. Sometimes my friends are out doing other things, and I have responsibilities on the farm,” she said. “Everything works around the weather or when the beans or rice or corn get to a particular moisture content, you’ve got to harvest it. Th at’s just, to me, a part of it. Sometimes it’s a sacrifi ce.”

Evans giggles when she says she was always a pretty good kid and never got grounded. Th e joke within the family was if she ever did anything worthy of being punished, she’d be forced to go out off the farm and try to have a good time.

Jill Evans gets it even though she is only 22 years old. For her, the good times happen on the farm. And that’s just the way she likes it.

L A N D & P E O P L E

by Gregg Patterson

Forever YoungJill Evans

Twenty-two-year-old Jill Evans handles the responsibilities of running a row crop farm, going to college and is building what she hopes to eventually be the best Hereford herd in the Midsouth.photo by Keith Sutton


Simple SalsaMaking it fresh is easy

Salsa is such a favorite year-round, but things really get going when tomatoes and other fresh ingredients become available. Here are

a couple of recipes from veteran food bloggers Lyndi Fultz (nwafoodie.com) and Stephanie Buckley (theparkwife.com).

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

Ingredients• 1 medium fresh tomato diced• ¼ red onion minced• 1 yellow bell pepper diced• 1 bunch fresh cilantro minced• 2 fresh peaches peeled• 1 tablespoon water• ½ jalapeno diced• 3 teaspoons minced garlic• 1 teaspoon chili powder• ½ teaspoon cumin• 1 teaspoon sugar• ¼ teaspoon turmeric• sea salt

Directions1. In a bowl, combine tomatoes, onions, jalapenos, bell pepper and

fresh cilantro. 2. Puree the peeled peaches using a blender, Vitamix or Nutribullet.

Add the water to make it an easy puree.3. To the puree mixture, add garlic, chili powder, cumin, sugar and

turmeric. Add salt to taste.4. Mix the puree with the tomato mixture and let sit at room

temperature for at least 30 minutes to an hour. Th e longer you wait, the more everything just marinades perfectly together.

Enjoy with chips or as a garnish on fi sh tacos, grilled chicken or whatever tickles your fancy.

Fresh Peach and Tomato Salsa by Lyndi Fultz

Th is recipe makes approximately three cups of delightful salsa. Perfect for chip dipping or as a fi nishing touch to a nice grilled blackened chicken breast.Servings: 4

Ingredients• 1½ pounds tomatoes• ½ onion• Jalapenos, (as many as you want)

Remember, if you clean out the membranes it won’t be as hot. But leave them in and – have mercy — it’s good.

• ¼ to ½ cup cilantro (Th is depends on your taste. I like a lot of cilantro.)

• Half a lime if it’s large or one small lime.• 1 clove garlic• ¼ teaspoon salt• ¼ teaspoon sugar

DirectionsHere’s Th e Park Wife’s secret to great fresh salsa. Fresh

salsa can end up soupy, inconsistent and just not right. How does one fi x this? Th e secret is in the tomato prep.1. Cut the tomatoes in half.2. Th en, squeeze the juice out of the tomato. Yes, just like

it sounds. Squeeze the tomatoes over a bowl and discard the juice.

3. Repeat until all the tomatoes are a little sad looking. No worries, they’ll be happy again soon. (Well, my tortilla chip and tummy will be happy.).

4. Put all ingredients in the food processor and pulse until you get the texture you want.

You can eat it right away or store in the ‘fridge for up to fi ve days. Easy breezy and delicious.

Check out Arkansas Grown and Arkansas MarketMaker to fi nd a farmers market or farmer near you.

Ole’!

Fresh Salsa - Th ank You Garden Bounty by Stephanie BuckleyServings: 4

Fresh spring and summer produce allows for creative tinkering with traditional salsa recipes.photo by Lyndi Fultz


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H E A L T H & S A F E T Y

If Zika-carrying insects were in the United States, the mosquitoes that are associated with the virus don’t breed in

rice fi elds, swamps or fl ood waters. Th ey breed closer to home, preferring bird baths, tires and other containers associated with people and their dwellings, said Kelly Loft in, extension entomologist for the University of Arkansas System Division of Agriculture.

However, there have been no instances of people acquiring the disease through mosquitoes in the United States, according to the federal Centers for Disease Control and Prevention. All reported cases to date involve acquiring the Zika out of the U.S., and being diagnosed upon return.

Th ere is concern that the virus may become established in the United States.

“It’s important to learn to minimize mosquito bites and the risk of any mosquito-transmitted disease,” Loft in said.

Two vectors Th ere are two potential mosquito vectors of

the Zika virus, the Asian tiger mosquito or Aedes albopictus; and Aedes aegypti.

“Th ese two mosquitoes breed in artifi cial containers more closely associated with people and their dwellings,” said Loft in. “Unlike mosquitoes commonly found in rice fi elds which are active at night, Aedes aegypti and Aedes albopictus are active during the day.”

Although both mosquitoes may be present in Arkansas, “for mosquito-borne Zika transmission to occur, potential mosquito vectors and Zika-infected individuals must be simultaneously present,” he said. So, the proportion of potentially virus-infected mosquito vectors would be small.”

Th e CDC said only 4 percent of people traveling to Zika-infected areas tested

positive for the virus. In an April 15 report, only about 182 of 4,534 tested from January to March of this year were positive for Zika.

Controlling the pestTh e two mosquitoes prefer to breed in

“small containers holding stagnant water such as bird baths, old tires, catch basins under potted plants, and rain gutters that hold water,” Loft in said. “Breeding source elimination around the home can be very eff ective, especially when you consider that these mosquitoes have relatively short fl ight ranges — a quarter to a half mile.

“Rid your yard of containers that hold water,” he said. “Flush bird baths daily and don’t forget to check and fi x rain gutters so water doesn’t stand in them. All sources of standing water should be eliminated.”

Loft in says the fi rst line of defense against mosquito bites are insect repellents. Th ose containing DEET are eff ective at repelling mosquitoes.

Wearing a long-sleeved shirt and long pants also will reduce exposure to mosquito bites. Gear and clothing also can be treated with clothing repellents that contain permethrin. Look for these repellent names in various products and follow the use label.

Rice fi elds While many consider rice fi elds to be a

breeding ground for mosquitoes, not all mosquitoes are attracted to those areas. Jarrod Hardke is extension rice agronomist with the University of Arkansas System Division of Agriculture.

“Th ere are more than 30 species of mosquitoes common to the state of Arkansas. However, the main species found in Arkansas rice fi elds are Anopheles quadrimaculatus and Psorophora columbiae,” he said. “You won’t fi nd the mosquitoes that could transmit Zika virus out in the rice fi elds, since they don’t develop in grassland or riceland pools, only in containers.”

Loft in recommends using specifi c insecticides around the home to minimize the presence of mosquitoes that live where people do. In addition to protective clothing and personal repellents, fogging outdoor areas can be very eff ective.

“Fogging should be used only when mosquitoes are most active, because they only last two to three hours,” he said. “Treating areas such as shrubbery can be particularly helpful in controlling resting mosquitoes.”

For more information about pest management, visit www.uaex.edu or contact your county extension offi ce.

by UA Division of Agriculture, Research and Extension

Understanding ZikaRice fi eld mosquitos not carriers

photo by Keith Sutton

State experts say Arkansas rice fields do not provide the proper breeding habitat for mosquitos carrying Zika virus. According to the Centers for Disease Control, Zika virus is transmitted to people primarily through the bite of an infected mosquito, either Aedes aegypti or Aedes albopictus. The mosquito pictured here is A. aegypti.

photo by CDC


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M*A*S*H (Medical Applications of Science for Health) is a program designed to allow students an

opportunity for an intensive experience in the medical fi eld. Th ese students engage in hands-on learning experiences that introduce them to all areas of health professions. Th e need for this program comes from a lack of health professionals in rural areas and was established to help recruit students to those fi elds. M*A*S*H infl uenced the following students to pursue medical careers.

“M*A*S*H was a key part in my decision to pursue medicine. Th e program exposed me to a wide variety of health care professions and showed me how fulfi lling it can be. Th is exposure helped me know medicine was what was right for me, and the advice and guidance I received helped better prepare me for the road to medical school.” John Patterson, Jonesboro M*A*S*H, 2011UAMS College of Medicine

“Th e M*A*S*H program is a rare opportunity that allows students to explore their career interests in the medical fi eld. I believe M*A*S*H and similar programs are essential to the continued growth and improvement of our health care system. By invigorating a student’s will to learn, we are ensuring a bright future for our local communities.”Emily Brown, Fort Smith M*A*S*H, 2008UAMS College of Medicine

“M*A*S*H gave me the opportunity to learn, not through a book, but through real doctors and hands-on activities. Now these things seem so second nature and familiar. But then it was awe inspiring and I have M*A*S*H to thank for opening my eyes to the real world of medicine.”Veronica Hawes, Jonesboro M*A*S*H, 2007UAMS College of Medicine

“I had always known to some degree that I wanted to be involved in health care, but this was not solidifi ed until I participated in the M*A*S*H program. I strongly believe that no other program can provide this degree of exposure to such high quality speakers, shadowing and hands-on opportunities in the medical fi eld. I am excited to see M*A*S*H continue to grow and evolve as it continues to encourage young students to pursue a career in the health sciences.” Nikhil Kamath, Fayetteville M*A*S*H, 2009UAMS College of Medicine

“M*A*S*H was my most infl uential high school experience. Th e hands-on learning and shadowing we did in the hospital affi rmed my desire to be a doctor. Now that I am involved in patient care in the hospital, I feel a deeper appreciation for the other members of the health care team like physical therapists and nurses when I remember my time working with them in M*A*S*H.”Derek PylandFort Smith Mercy Hospital M*A*S*H, 2007UAMS College of Medicine

“M*A*S*H provided me with the opportunity to explore what it truly means to be a physician. Now that I am in medical school, I still remember the experiences that helped teach me how to care for patients and showed me what medicine can achieve.

Overall, M*A*S*H sparked my interest in the medical fi eld and has encouraged me to achieve my dreams of becoming a physician.”Taylor Trussell, Jonesboro M*A*S*H, 2010UAMS College of Medicine

“M*A*S*H aff orded me experiences that a high school student would normally never have and solidifi ed my notion of becoming a physician. It was such a privilege to participate that I jumped at the chance to return home to help facilitate the program in Paragould. I grew up on a rice farm and would not have otherwise had the exposure to health care as a career were it not for M*A*S*H. Given my rural roots, it should come as no surprise that I am now practicing as a family medicine physician in Mountain Home. Andrea Bound, M.D.Jonesboro M*A*S*H, 2008Paragould M*A*S*H Medical assistant, 2007 & 2008Family physician, Mountain Home

Th e camps are sponsored through the M*A*S*H Partnership. It includes Arkansas Blue Cross and Blue Shield, Arkansas Farm Bureau, Baptist Health and UAMS. For more information, please visit www.arkansashealthcareers.com or contact Jennifer Victory at jennifer.victory @arfb .com or Amber Marshall at [email protected].

by Jennifer Victory

D O I T Y O U R S E L F

Attend a M*A*S*H CampMedical program is a success

The highly successful M*A*S*H program has influenced the decisions of hundreds of high school students to pursue careers in medical-related professions. These students work dissecting a heart at a M*A*S*H camp in Batesville.photo by Keith Sutton


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For normal people, Friday night meant the beginning of the weekend with high school football games and maybe

a trip into town for supper. But that wasn’t the case at our house. As a farm family, Friday nights only meant one thing.

Payroll. Th e week came to a complete standstill

while Momma calculated the weekly payroll. Based on the level of nervousness associated with it, I knew it was one of the most important farm jobs — the job that kept agriculture humming in Arkansas — and maybe the whole wide world.

And there was a routine to it. Just aft er supper (which on payroll night

meant left overs or canned soup), Daddy handed the ledger book to Momma like a treasure. It was a heavy tome fi lled almost entirely with numbers written in Daddy’s angular script, each fi gure drawn perfectly with his gold Cross pen. Momma clutched it against her chest, carried it into Daddy’s offi ce, opened it beneath the greenish glow of the buzzing desk lamp and exhaled. Th us began her job of fi guring.

Daddy watched and paced. “Don’t forget to add that number,” he said thumping the paper and making a groaning noise like she wasn’t doing it right. Sometimes being a

farmer meant bailing farm hands out of jail. And somehow going to jail made payroll even more complicated than normal.

“Stop watching over my shoulder,” Momma said while never taking her eyes or her fi nger from the ledger book column. Daddy mumbled a fi nal instruction and left to do more farming before coming back an hour or so later to check on her progress.

While Momma did real farm payroll work, my sister and I took turns being the tired farmer and the important banker. My sister deposited Monopoly money while I wrote up bank receipts using my neatest print. Th en we switched roles, and I wrote out checks, and she counted money like the lady at the bank.

“Momma, I’m out of deposit slips.” I stood at her desk with a pencil wedged on top of my ear.

“Use these.” Momma reached into the center desk drawer where she kept ink pens and rubber bands and pulled out a stack of paper slips. “Th is account’s closed now,” she said without taking her eyes or fi nger from the ledger book column. Th e deposit slips looked important and offi cial with Bank of Wilson printed at the top and purple carbon paper attached. Carbon paper was a good and bad thing — good because whatever I wrote on the top paper magically

transferred to the bottom paper, yet bad because if I spelled something wrong, it would be wrong forever.

“Always double and triple check your work,” Momma told us time and again. I watched Momma’s fi ngers glide across the adding machine keys much in the same way she played piano at church on Sunday morning. Th e calculator made a churning noise while spitting out a long length of numbers. Finally she ripped the curl of paper, folded it just so and attached it into the ledger book with a paper clip. Momma wasn’t fi nished until the bottom calculator number matched the last line in her payroll book. And when it did, she double underlined everything in red ink.

“All done,” Momma said as she pushed back her desk chair and fl ipped off the desk light.

“Wait! One more thing,” my sister said as she snatched the stack of fake checks I’d written earlier. As I put away our pretend payroll supplies, my sister handed out our payroll checks to all the stuff ed animals patiently waiting in a row on the fl oor. I felt certain the banker had the easiest job.

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

by Talya Tate BoernerPayroll Night


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LIMIT 1 - Cannot be used with other discount, coupon or prior purchase. Coupon good at our stores, HarborFreight.com or by calling 800-423-2567. Offer good while supplies last. Shipping & Handling charges may apply if not picked up in-store. Non-transferable. Original coupon must be presented. Valid through 8/29/16. Limit one FREE GIFT coupon per customer per day.

FREEWITH ANY PURCHASE

650+ StoresNationwide

SUPER

COUPON

SUPER

COUPON

SUPER

COUPON

Customer Rating

Customer Rating

Customer RatingCustomer Rating

Customer Rating

Customer Rating

SAVE 66%

SAVE $100

SAVE 66%

SAVE $60

SAVE 60%

MECHANIC'S GLOVES

YOUR CHOICE

YOUR CHOICE

SIZE LOT MED 62434/62426LG 62433/62428

X-LG 62432/62429

comp at $11 .99

Item 62429 shown

$399

4-1/4" grinding wheel included.

$2799

ELECTRIC CHAIN SAW SHARPENER

comp at $49 .99

LOT 61613/68221 shown

SAVE $210

SAVE 75%

SAVE 44%

comp at $369.99 $15999

20 TON SHOP PRESS

LOT 32879/60603 shown• Pair of arbor plates included

$1499 comp at $59.97

LOT 61637 shown 5889/62281

29 PIECE TITANIUM NITRIDE COATED

HIGH SPEED STEELDRILL BIT SET

Customer Rating

2500 LB. ELECTRIC WINCH WITH WIRELESS REMOTE CONTROL

LOT 61258 shown61840 /61297/68146comp at $159.99 $6999

SAVE $90

Customer Rating

$15999

2.5 HP, 21 GALLON 125 PSI VERTICAL AIR COMPRESSOR

LOT 69091/67847 shown61454/61693/62803

comp at $499

SAVE $339 comp at

$29.99

TORQUE WRENCH ES

"Impressive Accuracy, Amazing Value"

– Car Craft Magazine

• Accuracy within ±4%

DRIVE LOT 1/4" 2696/612773/8" 807/612761/2" 62431/239

Customer Rating

Item 239 shown

$1199

$2199 $21$ 99

$999 comp at $29 .97

SUPER-WIDE TRI-FOLD ALUMINUM LOADING RAMP

LOT 90018 shown69595/60334

$7999 comp at $179 .99

• 1500 lb. capacity

$5999 comp at $119 .99

RAPID PUMP® 1.5 TON ALUMINUM RACING JACK

• 3-1/2 Pumps Lifts Most Vehicles

• Weighs 34 lbs.

LOT 6925268053/6216062496/6251660569 shown

• 16 ft. lit, 22 ft. long

comp at $29.97

SOLAR ROPE LIGHTLOT 62533

68353 shown

$999

3-1/2" SUPER BRIGHTNINE LED ALUMINUM

FLASHLIGHTLOT 69052 shown

69111/6502062522/62573

VALUE $498

1500 WATT DUAL TEMPERATURE

HEAT GUN (572°/1112°)

SAVE 66%

LOT 62340/62546 63104/96289 shown

LIMIT 4 - Good at our stores or HarborFreight.com or by calling

800-423-2567. Cannot be used with other discount or coupon or prior

purchases after 30 days from original purchase with original receipt.

Offer good while supplies last. Non-transferable. Original coupon must be

presented. Valid through 8/29/16. Limit one coupon per customer per day.

WOW SUPER COUPON

SAVE $180

$16999

$18999 18999 comp at $349.99

30", 5 DRAWER TOOL CART

LOT 69397/61427/ 95272 shown


Customer Rating






WOW SUPER COUPON

SAVE $443

SUPER QUIET

$55555comp at $999

8750 PEAK/7000 RUNNING WATTS

13 HP (420 CC) GAS GENERATORS

LOT 68525/69677/63087/63088 CALIFORNIA ONLY

LOT 68530/ 63086/63085/69671 shown

$59999 59999

• 76 dB Noise Level

Customer Rating






WOW SUPER COUPON

SAVE 55%

comp at $49.97

LOT 62314/6306666383 shown

$2199 $2799 $2799

FOLDABLE ALUMINUM SPORTS CHAIR

Customer Rating


Customer Rating

Customer Rating






SUPER

COUPON

SUPER

COUPON

SUPER

COUPON

SUPER

COUPON

How Does Harbor Freight Sell GREAT QUALITY Tools

at the LOWEST Prices?We have invested millions of dollars in our own state-of-the-art quality test labs and millions more in our factories, so our tools will go toe-to-toe with the top professional brands. And we can sell them for a fraction of the price because we cut out the middle man and pass the savings on to you. It’s just that simple! Come visit one of our 650+ Stores Nationwide.

SUPER COUPON

20%OFFANY

SINGLE ITEM

Limit 1 coupon per customer per day. Save 20% on any 1 item purchased. *Cannot be used with other discount, coupon or any of the following items or brands: Inside Track Club membership, extended service plan, gift card, open box item, 3 day parking lot sale item, compressors, fl oor jacks, saw mills, storage cabinets, chests or carts, trailers, trenchers, welders, Admiral, Badland, CoverPro, Daytona, Diablo, Franklin, Hercules, Holt, Jupiter, Predator, Stik-Tek, StormCat, Union, Vanguard, Viking. Not valid on prior purchases. Non-transferable. Original coupon must be presented. Valid through 8/29/16.

SUPER

COUPON





• 100% Satisfaction Guaranteed• Over 30 Million Satisfi ed Customers

• HarborFreight.com• 800-423-2567

• No Hassle Return Policy• Lifetime Warranty On All Hand Tools


SUPER

COUPON


SUPER

COUPON WOWSUPER COUPON


SUPER COUPON

LIMIT 1 - Cannot be used with other discount, coupon or prior purchase. Coupon good at our stores, HarborFreight.com or by calling 800-423-2567. Offer good while supplies last. Shipping & Handling charges may apply if not picked up in-store. Non-transferable. Original coupon must be presented. Valid through 8/29/16. Limit one FREE GIFT coupon per customer per day.

FREEWITH ANY PURCHASE

650+ StoresNationwide

SUPER

COUPON

SUPER

COUPON

SUPER

COUPON

Customer Rating

Customer Rating

Customer RatingCustomer Rating

Customer Rating

Customer Rating

SAVE 66%

SAVE $100

SAVE 66%

SAVE $60

SAVE 60%

MECHANIC'S GLOVES

YOUR CHOICE

YOUR CHOICE

SIZE LOT MED 62434/62426LG 62433/62428

X-LG 62432/62429

comp at $11 .99

Item 62429 shown

$399

4-1/4" grinding wheel included.

$2799

ELECTRIC CHAIN SAW SHARPENER

comp at $49 .99

LOT 61613/68221 shown

SAVE $210

SAVE 75%

SAVE 44%

comp at $369.99 $15999

20 TON SHOP PRESS

LOT 32879/60603 shown• Pair of arbor plates included

$1499 comp at $59.97

LOT 61637 shown 5889/62281

29 PIECE TITANIUM NITRIDE COATED

HIGH SPEED STEELDRILL BIT SET

Customer Rating

2500 LB. ELECTRIC WINCH WITH WIRELESS REMOTE CONTROL

LOT 61258 shown61840 /61297/68146comp at $159.99 $6999

SAVE $90

Customer Rating

$15999

2.5 HP, 21 GALLON 125 PSI VERTICAL AIR COMPRESSOR

LOT 69091/67847 shown61454/61693/62803

comp at $499

SAVE $339 comp at

$29.99

TORQUE WRENCH ES

"Impressive Accuracy, Amazing Value"

– Car Craft Magazine

• Accuracy within ±4%

DRIVE LOT 1/4" 2696/612773/8" 807/612761/2" 62431/239

Customer Rating

Item 239 shown

$1199

$2199 $21$ 99

$999 comp at $29 .97

SUPER-WIDE TRI-FOLD ALUMINUM LOADING RAMP

LOT 90018 shown69595/60334

$7999 comp at $179 .99


$5999 comp at $119 .99

RAPID PUMP® 1.5 TON ALUMINUM RACING JACK

• 3-1/2 Pumps Lifts Most Vehicles

• Weighs 34 lbs.

LOT 6925268053/6216062496/6251660569 shown

• 16 ft. lit, 22 ft. long

comp at $29.97

SOLAR ROPE LIGHTLOT 62533

68353 shown

$999

3-1/2" SUPER BRIGHTNINE LED ALUMINUM

FLASHLIGHTLOT 69052 shown

69111/6502062522/62573

VALUE $498

1500 WATT DUAL TEMPERATURE

HEAT GUN (572°/1112°)

SAVE 66%

LOT 62340/62546 63104/96289 shown






WOW SUPER COUPON

SAVE $180

$16999

$18999 18999 comp at $349.99

30", 5 DRAWER TOOL CART

LOT 69397/61427/ 95272 shown


Customer Rating






WOW SUPER COUPON

SAVE $443

SUPER QUIET

$55555comp at $999

8750 PEAK/7000 RUNNING WATTS

13 HP (420 CC) GAS GENERATORS

LOT 68525/69677/63087/63088 CALIFORNIA ONLY

LOT 68530/ 63086/63085/69671 shown

$59999 59999

• 76 dB Noise Level

Customer Rating






WOW SUPER COUPON

SAVE 55%

comp at $49.97

LOT 62314/6306666383 shown

$2199 $2799 $2799

FOLDABLE ALUMINUM SPORTS CHAIR

Customer Rating


Customer Rating

Customer Rating


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Front Porch - Spring 2016

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