RSSCategory: Valley Vittles

Fresh as Ozark dew

Fresh as Ozark dew

Just up Highway 7, past Dover and Pleasant View, beyond God’s Little Half Acre and Moccasin Gap, a few miles north of Cowell and Mockingbird Hill, down in a valley carved out by the Little Buffalo River, you’ll find Jasper. It’s about as close to Mayberry as you can get. And it’s not that far […]

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August 1, 2017 | By More
Raise your salad bar

Raise your salad bar

We didn’t know what to expect when we started Valley Vittles here at ABOUT. We had a few dishes in mind to feature when the idea first bubbled up, but how far could we go? How soon would we run out of good food to write about and photograph? I mean, there’s only so many […]

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July 1, 2017 | By More
Juiced

Juiced

The life force pulses through this little blue and green planet in liquid form. Sure, we terrestrial aerobic organisms require air transport for our oxygen, but liquid is the medium through which all the building blocks required for organic life move, breakdown, bond, and transport nutrients throughout our carbon-based forms. Fruit and vegetable juices are […]

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June 1, 2017 | By More
Gotta have a Whatta

Gotta have a Whatta

Across the state, Feltner’s Whatta-Burger needs no introduction. No preamble is necessary. If you’ve eaten a Whatta-Burger loaded down with all the extras and a side of onion rings or fries, you know there is nothing comparable. If you’ve never had one, there is no analogy. It tastes nothing like McDonalds or Burger King. It’s […]

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May 1, 2017 | By More
Sweet Pastels

Sweet Pastels

Pastel sweetness has been a hallmark of Easter since the 1800s when egg-shaped sugar pastries starting popping up in German immigrant bakeries. The pastries celebrated the return of “der Osterhase” or “ the Easter hare,” which soon became everyone’s favorite bunny… before Bugs of course. Since those first egg-shaped pastries, the spring saccharine scene has […]

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April 1, 2017 | By More
Laissez les bon temps rouler

Laissez les bon temps rouler

Confession time. I dearly love Arkansas and the River Valley. I love the mountains and river bottoms. I love the creeks and lakes. I love the culture. I love the people… most of them anyway. This is home. But here’s the confession: I could be persuaded to move south, way south into coastal Louisiana to […]

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March 1, 2017 | By More
Sweet Tooth Sacked

Sweet Tooth Sacked

Chocolate is derived from cacao seeds. It was first enjoyed nearly 2,000 years ago by the Mayans. The Aztecs believed that the blessed cacao seeds were a divine gift from their god of wisdom, the feathered serpent Quetzalcoatl. It wasn’t until centuries later that chocolate became a sensual symbol of one of our basic instincts, […]

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February 1, 2017 | By More
Deck the Halls

Deck the Halls

We’re not sticklers for Christmas traditions. Sometimes we decorate and sometimes we don’t. Sometimes we open gifts on Christmas morning and sometimes on Christmas Eve. But there is one time-honored ritual in which we simply must indulge: watching at least one episode of “A Christmas Story.” We build a fire in the fireplace, needed or […]

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December 1, 2016 | By More
Taste those Memories

Taste those Memories

MARY’S KITCHEN  |  427 East 4th Street, Russellville Granny’s kitchen… Let those warm words roll off of your tongue and savor the buttery memories. The sounds and smells and emotions embraced in those four syllables are the essence of our holiday season here in the most bountiful land on Earth. Just the scent of sage […]

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November 1, 2016 | By More
Defining

Defining

“Artisan” is a hackneyed label nowadays. It’s been abused as hipster bait. It’s been slapped on everything from ice (yep, there is such a thing) and candles to beard wax and axes. But we can’t let the masses and clever marketing dilute such powerful verbiage. “Artisan” denotes a touch of soul to the process. You […]

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October 1, 2016 | By More