ALT September 2011

June

201

1 . V

ol. 5

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ue 6

Family, Fashion, Faith

Young Leaders

Conquering the Continental

Divide

Inside:

ALT Dining Guide

4 ALT Magazine

MAKOplasty enables surgeons to precisely target only the diseased portion of the knee which means:

• A less invasive treatment option than total knee replacement for people with early to mid-stage osteoarthritis of the knee• A shorter hospital stay• A mo• A more rapid recovery and return to daily activities

The CHRISTUS St. Michael Center for Joint

Replacement is pleased to announce that we are the

rst hospital in the four-states area to offer

MAKOplasty. Utilizing the RIO® RIO® Robotic Arm

Interactive Orthopedic System, this breakthrough

solution means more people are free from suffering painful

osteroarthritis of the knee.

Chris Alkire, M.D.Orthopedic Specialsts of Texarkana

903.792.5005

Jeffrey T. DeHaan, M.D.Orthopedic Specialsts of Texarkana

903.792.5005

Richard M. Hilborn, M.D.Orthopedic Specialsts of Texarkana

903.614.5400

Thomas C. Young, M.D.Orthopedic Specialsts of Texarkana

903.614.5400

Gregory J. Smolarz, M.D.Orthopedic Specialsts of Texarkana

903.792.5005

Douglas E. Thompson, M.D.Collom & Carney Clinic Association

903.614.3008

For more information, call the CHRISTUS St. Michael Center for Joint Replacement at 903-614-2880.

6 ALT Magazine

S e p t e m b e r 2 0 11 / c o n t e n t s

k / FEATURE STORY

Recipe for success...Christine Corley took a chance on something she loved -- cooking! Read about her journey from hometown girl to MasterChef!

E V E R Y M O N T H

8 E d i t o r ’ s L e t t e r

2 2 F i n a n c i a l F o c u s

2 0 F i s h Ta l e s

5 0 F r o m H i s H e a r t

7 7 R e a l E s t a t e

5 2 R e s o u r c e G u i d e

7 4 S e c o n d C h a n c e s

5 7 S t u d e n t H i g h l i g h t s

3 9 U n c o r k e d

E V E N T S

6 4 J u m p , J i v e a n d J a w b o n e

6 6 C e l e b r i t y W a i t e r s / A m e r i c a n C a n c e r

6 7 G u a r a n t y B o n d G r a n d O p e n i n g

6 8 I n a u g u r a l B e e r Ta s t i n g

6 9 C o n g r a t s F a s t p i t c h S o f t b a l l

6 9 K y l e e ’ s P a w s f o r a C a u s e

7 2 Tw i n C i t y S o f t b a l l To u r n a m e n t

7 3 N e w B a l a n c e S u r v i v o r o f t h e Ye a r

B U S I N E S S

2 1 L i f e n e t A n n o u n c e s C h a n g e s

C U LT U R E

7 6 C a l e n d a r o f E v e n t s

2 5 D i n i n g G u i d e

Conquering the Continental DivideJane Bouterse enjoys the great outdoors and finds one more mountain to conquer!

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8 ALT Magazine

V i s i o n . . .

Publisher/Editor

Leaders need to be optimists. Their vision is beyond the present. ~Rudy Giuliani

Vision...what does it take to see? Some would say two eyes. Others would say a

keen sense of business. And even more would say luck! Well, I would say it is probably a

combination of all those things -- plus a blessing from God!

This month we have articles about visionaries. Christine Corley had a vision -- she

dreamed of being a chef and with her cooking skills, business sense, and a little bit of luck,

she is well on her way to becoming one of the best chefs in America! The ALT staff was

delighted to not only be treated to the culinary prowess of Christine, but also the friendship

offered by a young woman who is as wonderful a person as she is a cook. We had lots of

fun talking and “assisting” her as she prepared our meal -- a meal you will be able to prepare

yourself using her wonderful recipes included this month!

We were missing one of our staff members -- Jane Bouterse -- who was spending

time in Colorado helping build a legacy for our children -- The Continental Divide! I must

say that it amazes me at the tenacity of Jane, who is easily the smallest one on our staff.

However, in that tiny body resides a wonderful mind and a backbone that does not break

easily! She loves the great outdoors and is always up for a new adventure.

My new adventure this month came about when I decided to visit my optometrist,

Mark Allen of Vision Source. At my age, cataracts really shouldn’t be a problem -- but of

course, no one ever said I was a normal person -- not even in my eyes! The diagnosis

came as somewhat of a shock! However, it was nice to know why my vision went downhill

considerably faster than it should have! My family had just about become scared to ride with

me because my depth perception was severely lacking!

Dr. Allen referred me to Wanda Northam, M.D., a local opthalmologist. The care

I have received from these two doctors, and their staff, has been absolutely amazing! My

surgery, which was a little stressful to think about, went so smoothly that it seemed I was

hardly there before I was going home. Thank you so much to all of you for taking care of me!

You see, vision is a big part of my life -- not only the ability to actually see things,

but the ability to know when it is the right time to do something. I believe that God gives you

the ability to “see” what you need to “see” so that you know what is right for you and your

family. You just have to wait for his timing. For those of you who know me, I am not a very

patient person and waiting is very difficult! However, God’s timing is perfect. And my vision

for the future is safe in His hands. May God bless you.

E D I TO R ’ S l e t t e r

a r k - l a - t e x ’ s p r e m i e r e m a g a z i n e

S e p t e m b e r 2 0 11 / Vo l . 5 , I s s u e 9

Publisher and Editor / Debbie Brower

Associate Editors / Jaclyn Gooding, Miranda Johnson

Photography / Image Forward Photography, Debbie Brower, Jaclyn Gooding, Miranda Johnson, Rozana Page, Sherrie Hewitt

Sales & Marketing Manager / Charlie McMurphy

Feature Writer / Jane Bouterse

Contributing Writers / Mike Brower, Jeff Schreve, Vincent Senatore, Dustin Stringer

Caregiver / Mike Brower

If you have an event you would like to include in our Upcoming Events section, please email us at: [email protected].

www.alt [email protected] Heather Dr., Texarkana, TX 75501(903) 334-9605

ALT Magazine is published the 1st business day of every month. Reproduction in whole or part without written permission of ALT Magazine is strictly prohibited. ALT Magazine is distributed free of charge. Direct mail subscriptions are available for $36.00 per year. Contributions from our readers are welcome. We reserve the right to edit or reject any material.

©2011 ALT Magazine

www.alt-mag.com 9

10 ALT Magazine

www.alt-mag.com 11

The decade of the 60s made an energetic entry. “We stand today,” according to young Presidential

candidate John F. Kennedy, “on the edge of a new frontier—the frontier of the 1960s, a frontier of unknown opportunities and perils, a frontier of unfulfilled hopes and threats.” Around the country, the political button of the day simply urged, “Give a damn.” Many Americans—younger and older—listened and acted.

Among those early 60s individuals and visionaries were Benton Mackaye, founder of the Appalachian Trail along with David Maceyka and other members of the

Rocky Mountain Trail Association and the Colorado Mountain Club. They had the idea for a trail spanning the backbone of America, the Continental Divide. Maceyka and his group were the first to walk and mark the proposed Continental Divide Trail (CDT) in Colorado and gain Congressional support. “Their group called the soon-to-be CDT the ‘Blue Can’ trail because they marked the trail by nailing blue cans to trees so the Forest Service could locate and approve its location.” After much political manipulation, the U. S. Forest Service, which owned most of the proposed land, the Bureau of Land

Management (BLM) and the National Park Service were vested with the responsibilities of creating, managing and maintaining the Trail. From the beginning, the Continental Divide Trail was for the American people. In 1966 the Trail was officially proposed to Congress which in turn authorized the study of the Trail under the National Trails Act of 1968.” The CDT was described as a 3,100 mile trail, traveling from Canada to Mexico, through five western states: Montana, Idaho, Wyoming, Colorado and New Mexico. …approximately 1,900 miles of existing trails and primitive, seldom-used roads were

Building aLegacy

by Jane Bouterse

12 ALT Magazine

available as part of the CDT, with hopes of expediting and reducing the costs.”

“In 1976 a study report completed by the Bureau of Outdoor Recreation found the scenic quality of the CDT to surpass anything available elsewhere in the country. The study report notes, “trail users would wind their way through some of the most spectacular scenery in the United Sates and have an opportunity to enjoy a greater diversity of physical and natural qualities than found on any other extended trail. The route of the CDT would cross five ecological life zones where visitors would find much of the topography, climate, vegetation and wildlife for which the Rocky Mountain West is noted.”

In November 1978, the Trail was designated a National Scenic Trail. Study after study was completed to establish plans and policies; meanwhile, Congress appropriated no money, and the Trail languished. Finally, the U. S. Forest Service hired Bruce Ward, former president of the American Hiking Society and his wife, Paula, a landscape architect, to create a public/private

partnership that could make the dream of the CDT a reality. “By 1985, their efforts evolved into the Continental Divide Trail Alliance (CDTA), a non-profit organization devoted to the completion, maintenance and protection of the Continental Divide Trail.”

Through its efforts the CDTA

has increased public involvement (3,000 members strong), volunteer commitment and private sector support of the Continental Divide Trail. “To date this grassroots movement has made a tremendous impact on the Trail: 9,500 CDTA volunteers have dedicated nearly $5 million of labor;

individuals, foundations and businesses have committed more than $14 million toward the CDTA’s efforts; and 2,050 miles of the CDT have been completed.”

This is one time I am delighted to become a statistic. From July 22-24, 2011, I was a volunteer on CDTA Project

#16 Winfield IV, CO. The goal of the 30+ people who arrived at the campground was to build a new section of the Trail, and our efforts would be measured in feet, although we would learn inches might have been more promising.

The CDTA base camp was near the once-prosperous Rocky Mountain silver mining town of Winfield between Leadville and Buena Vista, Colorado. The “town” is now a few restored historic buildings, and several cabins still serve as summer retreats. The

area of Trail on which we would be working was about two miles from the dispersed camp area. Tents were scattered about among the trees and near a robust (lots of snow melt this year) Clear Creek. Although I had my tent, I opted to stay in the makeshift bedroom I had created in the back of Waylon (the name of my Tundra). Early communications had stressed vehicles had to be high clearance and 4 wheel drive to get to the campsite. They were right.

My first attempt at negotiating Forest Service “Road” 390A resulted in failure, as something scraped. I imagined complete destruction of the truck’s underbelly by one of the protruding boulders, so I turned around. Later, I spotted the dirt attached to the truck’s trailer hitch and concluded that was the scraping I had heard. I tried again.

Sharp rocks jutted through the gray, grasping dirt that had been shifted into large mounds sliding into holes, some containing water. The rough terrain could easily throw vehicles into the boulders scattered on the sudden turns and unexpected twists of the “Road.” I felt more like an observer as the 4 wheel drive assumed command. Slipping and sliding through East Texas mud was never like this. What a trip for my first drive with 4 wheel power! Reaching the campground was a relief.

After finally situating my truck in a comfortable location, I introduced myself to Scott, the CDTA Crew Chief for this Project. He was getting the kitchen together for our volunteer cooks who prepared breakfast and dinner for those volunteers whose brown bag nourishment would disappear long before the workday ended.

My first response to my surroundings was WOW! The campsite was situated in a clearing surrounded by pine and aspen trees. The northern perimeter

“Truman and I cherish this great institution and we are committed to helping provide a true university experience for all students throughout the region who attend here! We feel confident that our support will have a positive impact on the lives of both present and future generations of A&M-Texarkana students.”

TAMUT.EDU

IDEDICATED.

AnITA ArnolD

14 ALT Magazine

was 390A (an ATVers’ dream) and the rising mountains. Clear Creek provided the southern border as well as the camp’s bathing facilities. Our camp altitude was about 10,100+ feet, and we would hike at least 200 feet higher before descending to the Trail work site. At times we would be at 10,800 feet. I quickly became grateful for the two extra days I had taken to get acclimated to the altitude.

Since I wanted to be sure I could get there, I started out early and was the first volunteer to reach the campground. Others quickly followed. The diversity of the group proved surprising. Volunteers came from around the country: Iowa, Minnesota, Texas and Colorado. Their ages ranged from 12-16 year old Boy Scouts to 73 year old Hank—Texan born and reared, UT grad who left Texas for the world. Like Hank, many participants had worked on the Trail before. Steve, from Iowa, had worked before and persuaded his friend Scott to accompany him; three recent high school graduates from Denver were familiar with work from previous years, while a nursing student was returning for her fourth year. Most of the returnees brought friends with them while two friends from UT Arlington included the Trail in their summer tour of the West. A family--mom, dad and teenage daughter-- worked together on the Trail for their first time, and a computer security manager from Denver fulfilled her CDT plans, stifled by illness the previous year. And I? Well, I was there from Texas having

an adventure and trying to do something worthwhile in the process.

The CDTA refers to the Trail projects as “Building a Legacy.” Under the capable leadership of Justin and Scott from the CDTA and Chris from the U. S. Forest Service, a finished trail was to be carved from an area previously untouched. Although the blue cans were long since gone, Justin and Chris knew where and how the route should go.

With the exception of the first day, mornings began with breakfast at 7:15 a.m. For me, that was the hardest part of the day. Temperatures were in the 40 degree neighborhood and crawling out of a warm sleeping bag was hard to do. Activities began each day in a circle where safety rules were reviewed and exercises took away some of the night’s stiffness. Then with backpacks containing at least 3 to 4 quarts of water (a heavy load) and lunch, volunteers were turned loose to hike their way to the work area. Fortunately, workers on previous projects had carried the tools-- Pulaskis, sledge hammers, shovels, pick axes, iron bars, and oversized “come alongs” (in Texas talk) for starters—to the work area. The original CDT mandate specified that “The Trail would be designed to the most simple, yet high quality standards for the hiker and horseman. No gross or significant alteration of the land, vegetation or other resource values were envisioned. None was needed or desired.” Therefore, the only mechanized tool was a chain saw—used when absolutely necessary. Otherwise, the source of power was volunteer labor.

Justin and Chris distributed the crew along the potential route and reminded the builders to

1. Drink plenty of water; 2. Take frequent breaks and

respect the weather; 3. Leave no stone unturned if it

will injure a horse’s hoof and be sure there is at least a 10-12 foot head clearance;

4. Wear gloves;5. Be sure either Justin or Chris

has approved your portion of the Trail before moving on.

Then we get to work. Some areas of the Trail route are quickly cleared. The juniper can be moved easily even though the roots go everywhere. The real challenges come from boulders. I genuinely understand now both the “tip of the iceberg” and how appropriately the ROCKY Mountains have been named. ROCKS…ROCKS…ROCKS—all sizes, configurations, colors, textures and degrees of hardness. (Just wish I knew more geology.) Beware of those sharp tips which barely peek above ground level. In some cases the sledge hammer sends the tip down the mountainside and dirt can be moved to cover the remainder. In others, the tip is connected to a rock that grows larger and rounder as the shovel removes the surrounding dirt. Hiding below the surface is a boulder with what appear to be arms melted to the rock’s body and moving

“To further the vision of building a comprehensive regional university that provides students a quality education, Anita and I have worked hard to garner support all across the state of Texas and we have made a significant personal commitment by way of providing land and financial resources to this great university.”

TAMUT.EDU

ICOMMITTED.

TrUMAn ArnOlD

16 ALT Magazine

in all directions. Scott and I work an entire morning attempting to define the boundaries and remove one such beauty. When we summon Garrettt, the young man dubbed King of the Iron Bar, to try prizing our beauty from its earthly home, the boulder breaks in half. The remaining half also has to be coaxed by shovels and the iron bar before turning loose. Our neighbor finds herself with the same boulder challenge.

We have a similar experience with a major tree root that is crossing the Trail. Removing tree roots is discouraged unless absolutely necessary for the Trail’s safety. By now, the sun is scorching, so vests and jackets are removed; hats, sunglasses and sun screen checked. Drink…drink…drink—Hurray for those quarts of water. Dehydration is the foe in the mountains, as it sneaks up on its victims. No sweating here in spite of the heat, since the moisture evaporates too quickly. Altitude sickness must also be immediately addressed, as one volunteer discovered.

The results can be not only uncomfortable but deadly.

When lunchtime arrives, everyone seeks the shade and a bit of rest. Food—whether nutrition bars, pop-top treats or fruit—tastes like gourmet fare. A quick review of the jobs to do: two retaining walls are under construction to prevent the

Trail’s disappearing down the mountain. One wall will be 20 feet long while the other is only 17. Justin observes, “Those three feet may not seem like much, but they are ginormous.” Boulders from throughout the site are moved to construct the walls. Some even get away, like the boulder which was supposed to roll down the mountainside to the wall site, but once that monster started

rolling there was no stopping it at the wall. Just get out of the way.

Rock moving proves to be the major job. As large rocks are removed, they create holes which have to be filled with smaller rocks from another location. Dirt is much in demand for filling and leveling the emerging Trail. All the materials used

to construct the Trail come from the Trail area itself; they’re just moved around a bit. While some volunteers are movers and shakers, others manicure the almost completed Trail to be sure it is not only functional and safe but clearly visible and attractive.

This is hot, hard work—some of the hardest I have ever done and everyone works! So what’s the fun in

that? At the end of the day, there is a Trail where none existed before, a Trail which can be used by generations to come. I have participated in building an opportunity, a legacy for those generations who follow to enjoy a mountain trail like no other. Its limitless vistas are filled with brilliant colors and patterns; its terrain—a land of change and struggle and promise; its world—a place of freedom and restoration.

“Cimb the mountains and get their good tidings,“ John Muir wrote.

Nature’s peace will flow into youas sunshine flows into trees.The winds will blow their freshness into you,and the storms their energy,while cares will drop off like autumn leaves.”

I cannot recall a time when I have been so happy to see 4:30 arrive—the end of our workday. Still remaining is a long, challenging climb back to base camp, since the work area is 200 feet below our starting altitude. My walk seems shorter, however, as I have become Hank’s shadow. I walk behind him, silently for the most part, as he tells me stories of his adventures. What an impressive man who is so comfortable in his own skin and so much a part of the mountains. He stops at a stream flowing out of the mountain and fills his water bottle—something no one else will dare. He just laughs, “I guess my system is used to the Giardia (the most common cause of waterborne disease in the US). I’ve been doin’ this for 40 years. I don’t want to carry all that water.” Finally, we arrive at the base camp and have only a few moments to get our dishes and head for the cook tent where our cooks—voted the best in the CDTA corps— have prepared an unpredictable, delicious meal of Bulgur salad and Indonesian vegetables. After dinner, groups form in various locations. Justin plays his guitar

www.alt-mag.com 17

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while musicians from the volunteers join in with harmonicas; others whittle while songs are sung. On the last night of the project, the county’s burn ban is lifted. A bright, warm fire soon burns in the fire ring and lasts well into the cooler night as the group circles ‘round to sing and laugh and talk together and maybe swig a free beer or two. The last day of the Project is still busy, as the come-alongs are put in place to uproot the seven or so trees which have to be removed. With most of the grooming finished, walls built and Trail cleared, some begin clearing still more of this continental pathway. Time to measure. Justin returns to the point at which we began – it seems so far away now -- and starts to roll. By the time he has reached the end of our Project’s building, the measure reads 790 feet. No record but not bad considering the terrain. Everyone was proud of the results of our teamwork. Departures were marked by weary, proud hugs and hopes for safe travels and next year. I closed my tailgate, started my truck in 4 wheel drive and, once again, headed down 390A—proud of my legacy building and happy to have met “The King of Trails.”

For information about CDTA and participating in a CDTA project, check out the Continental Divide Trail Alliance website. You will be glad you did.

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20 ALT Magazine

My personal preference follows two kinds of cold -- pretty cold and really, really OH GEEZ cold. For those times its just cold, I like the “Under Armor” liner gloves. These gloves are fairly thin and have those little silicone things on the palm which help grip the rod during casting and retrieval, block the wind very well, and still hold a reasonable amount of heat when wet. The liner gloves fit close to the skin and are not bulky. They will also dry quickly.

Now for those days when its smarter to stay inside but you want to fish, try a pair of “Under Armor” fleece gloves, worn over the liner gloves. Your hands will thank you. With both gloves on, the first 30 minutes or so it will feel somewhat bulky. That will soon pass and you will be darn proud to have them.

Now, if you have read this far, I’ll let you in on a secret…..slip over to the mega sports store and pick up some small chemical hand warmers, Slide one in under the glove and settle it into the palm of your hand. You can do this with either the liner gloves, the fleece gloves or both.

Keeping hands warm is a challenge, but try this tip and see if you don’t handle the cold better.

Gloves…Now…Really?

I know it’s still hot. Rain is short and cold is a long way off, but it never hurts to be prepared and ready. Fishing in the winter brings its own challenges and keeping warm ranks

right up there with catching fish, so let’s talk about the most at-risk part of a fisherman in winter.

I’m going to assume that we have warm clothes and headgear so I’m going to focus on HANDS. It’s not a lot of fun fishing with cold hands. It will drive most fishermen off the water early. Now, my thoughts may not be the best and there may be a better way, but here goes.

by Mike Brower

www.alt-mag.com 21

LifeNet, the exclusive paramedic ambulance provider in Hot Springs, Arkansas and Texarkana, Texas, is announcing a significant change in the organization’s LifeNet Subscription Program. LifeNet’s subscriptions are convenient methods for eliminating insurance deductible fees and insurance co-payments. These deductible and co-payment amounts are typically several times higher than the cost of an annual LifeNet subscription.

Now instead of offering citizens a 40% discount on all ambulance fees, the program commits to waiving all out-of-pocket fees whatsoever for insured subscribers who must make medically necessary ground or air ambulance trips to the hospital. For those living in the more rural locations of LifeNet’s service area, the organization offers its medical helicopter ambulance services Gold Plan. LifeNet subscriptions are no longer only available with a once a year enrollment period. Open enrollment allows Texarkana citizens to enroll at any time, all year long.

-Ground ambulance subscriptions are available for $75.00.

-Gold Plan members receive medical helicopter and ground ambulance subscription services for $135.00-Ground ambulance subscriptions are available for $75 and Gold Plan subscriptions cost only $135.00 for a full year! Renew early, (by August 31st) and take another $5.00 off both plans.

LifeNet subscription programs (Ground ambulance/ Gold Plan) makes the organization’s community outreach and illness and injury prevention projects possible. The company also contributes $5.00 from each subscription to its most important support program for area first responder organizations who respond volunteer ambulances to citizens who are injured or who become seriously ill in the more rural locations of LifeNet’s service areas.

Last year LifeNet contributed more than $5000.00 to first responder organizations. This funding pays for equipment, supplies and training.

-By removing rigid enrollment coverage restrictions, new subscribers are guaranteed a full year of coverage regardless of when they enroll in

the program. -Uninsured subscribers or transports not meeting insurer’s medical necessity requirements will receive a 40% discount on billed charges. For these cases, the subscribed patient remains responsible for the discounted bill.

Says LifeNet President, David Baumgardner,“We want to make sure that our citizens are getting full value for their LifeNet subscription. The last thing we want citizens to worry about during a medical emergency is how they will pay for our services. Subscriptions also help fund our programs to reduce illness and injuries, to teach people how to access Emergency Medical Services, to support area first responders and to encourage our youth to consider EMS as a career.”

Current LifeNet subscribers are credited with helping fund LifeNet’s Prom Night mock crash scenes for high school students demonstrating the effects of drinking and driving. LifeNet also offers blood pressure screenings and medical stand-by services during public events, among other current and planned illness and injury prevention efforts.

To join or learn more about this program, please visit the LifeNet subscription page at HYPERLINK “http://www.lifenetems.org” www.lifenetems.org, or call 800.832.6395

LifeNet Announces Pivotal Change for Ambulance Subscription Program

22 ALT Magazine

Financial Focus...

Many parents dream of the day their child strides to the stage to receive a college diploma. On the other hand, many parents dread the day that college tuition bills arrive. Despite

steep tuition costs, however, a college education may be a sound investment that’s within the reach of many families. All it takes is a degree of planning.

It Starts With a Strategy On average, tuition costs have been increasing between 4% and 6% annually in recent years. And consider this: Four years at a public college or university for today’s newborns could tip the scales at greater than $100,000.*

That’s why you may want to begin by developing an asset allocation — the mix of investments in your portfolio — based on the length of time you have until your child enrolls. The more time you have, the more you may want to rely on stock investments to reach your goals. Stock investments, while generally subject to more short-term market volatility than other investments, may offer the potential for higher long-term returns. As tuition bills appear on the horizon, you may want to shift your asset allocation toward potentially less risky investments, such as bond and money market investments.

Take This into Account Too

In addition, consider the type of account you use to invest for a child’s education. A Coverdell Education Savings Account, for

example, lets you contribute up to $2,000 per year, and your withdrawals may be tax free if they are used to pay qualified college expenses.

Another avenue you may want to consider is a custodial account. The Uniform Gifts to Minors Act (UGMA) or Uniform Transfers to

Minors Act (UTMA) allows you to open an account in your child’s name and potentially save on taxes. If your child is under age 18, the first $900 of earnings may be free from federal taxes, and the second $900 may be taxed at the child’s rate, which could be lower than yours. Be careful though: Use of a custodial account could affect your child’s financial aid eligibility.

Finally, don’t overlook tax incentives and financial aid. The HOPE Credit and the Lifetime Learning Credit, two relatively new federal tax credits, can help offset

qualified education expenses. Also, tens of billions of dollars

are available in financial aid in the form of loans, scholarships,

and grants from government and institutional sources. For more information on how to meet the

Meet the Education Challenge: Planning for Tomorrow’s Tuition Costs

Submitted by Dustin StringerStringer Wealth Management

LPL Financial

education challenge, your qualified financial professional today.

*Sources: Standard & Poor’s; The College Board (October 2008).

General risks inherent to investments in stocks include the fluctuation of market prices and dividend, loss of principal, market price at sell may be more or less than initial cost and potential illiquidity of the investment in a falling market.

Bonds are subject to market and interest rate risk if sold prior to maturity. Selling bonds prior to maturity may make the actual yield differ from their advertised yield and may involve a loss or gain. Bond values will decline as interest rates rise and are subject to availability and change in price.

© 2010 Standard & Poor’s Financial Communications. All rights reserved.

This article is not intended to provide specific investment advice or recommendations for and individual. Consult your financial advisor, or me, if you have any questions. Stringer Wealth Management and LPL Financial are not estate planners and cannot provide tax or legal advice.

www.alt-mag.com 23

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PRESENTS

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ResourceGuide

Fall 2011in love with our delightful dishes from Master Chef’s Christine Corley!

Fresh Ginger Pumpkin Cheesecake

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FA L L 2 0 11 / c o n t e n t s

F E AT U R E

3 8 C h r i s t i n e C o r l e y - A R e c i p e f o r S u c c e s s

F O O D F E AT U R E S

4 2 D i n i n g W i t h a S t a r - C o o k i n g W i t h C h r i s t i n e C o r l e y

3 9 U n c o r k e d

Publisher and Editor / Debbie Brower

Associate Editors / Jaclyn Gooding, Miranda Johnson

Photography / Image Forward Photography, Debbie Brower, Jaclyn Gooding, Miranda Johnson, Rozana Page, Sherrie Hewitt

Sales & Marketing Manager / Charlie McMurphy

www.alt [email protected] Heather Dr., Texarkana, TX 75501(903) 334-9605

©2011 ALT Magazine

H E L P F U L I N F O

4 8 C a m p f i r e R e c i p e s

5 0 F r o m H i s H e a r t

5 2 R e s o u r c e G u i d e

k /RECIPE FOR SUCCESS

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“The judges are looking for presentation, flavor, originality and creativity, but most importantly—to have a chance—every contender must possess an immense passion for food.” And that she does.

Right: Fall is a great time to enjoy time with family and friends. Check out Christine’s recipes from our ALT Staff Dinner!

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“The judges are looking for presentation, flavor, originality and creativity, but most importantly—to

have a chance—every contender must possess an immense passion for food.“ The judges—“Michelin-starred chef Gordon Ramsay; restaurateur and wine maker Joe Bastianich; and the youngest four-star chef in America, Graham Elliott”—are hard boiled about their standards as they narrow an initial 20,000 applicant, amateur chefs to a winner on the Fox Channel’s MASTERCHEF. “One thing is certain,” so they say, “Winning will be no piece of cake.” No one knows that better than Christine Corley whose “passion for food,” determination and hard work earned her an unexpected slot in the MASTERCHEF competition. Like so many other times in her twenty-eight years, Christine has lived up to the challenge and discovered another new path to explore in her life.

Maybe her Icelandic birthplace prepared her for dealing with hardships. While Christine and her family followed her Air Force dad to many places temporarily called home, her Grandma Mary has always lived in Nash, Texas, and has provided her a strong base. In fact, Christine attended school from the first through third grades in Nash but eventually found herself in Sopchoppy, Florida, a small, rural community near Tallahassee and nearer to her dad‘s family. In Sopchoppy (an Indian word meaning “dark water”), “everyone knew everyone else,” Christine explains. She and her sister Melissa and brother “Jake” spent lots of time swimming in the Ochlockonee and Sopchoppy rivers which intersected in the city park. “There was no worry about kidnapping. Kids played from sunup to sundown outside. We had no air conditioning. We lived with our mom, but our dad lived just down the street.” Christine’s only breaks from Sopchoppy came when her mom and siblings—in bathing suits or blankets-- loaded into the car and headed for Nash and their biannual visits with Grandma Mary.

Sopchoppy was basically in the woods. “If you blinked when you went through town, “ Christine recalls, “you missed

it. There were a few mom and pop stores, the post office and the IGA grocery store which always had fresh food, especially meat. We had lots of SOS, fried chicken and Hamburger Helper at our house. Mom’s Seafood and Steak was the restaurant in town, and it was the best ever.” At age 13, Christine’s first job in a restaurant was at Mom’s where she bussed tables, became a hostess, server and even helped in the kitchen when she was needed. (By her own admission, she doesn’t mind the chopping.) Her introduction to food service was thorough. “Just like a Big Family.”

Not surprisingly, Christine’s adolescent years were challenging. She moved to her dad’s house when she was 14. He had no air conditioning to deal with the 105 degree summers and only a wood stove for heat during the sometimes 15 degree winters. Her mom died when she was 15; her brother moved to California, and Christine and her sister made their permanent move to her dad’s. Fortunately, Margaret—a friend of her dad’s—came to her rescue. Margaret lived just down the road and had air conditioning and heat as well as cable TV. Christine rode the school bus from Wakulla County High School to Margaret’s each day to complete her homework in comfortable surroundings. Eventually, Christine and all her family moved into Margaret’s where she lived until her high school graduation in 2001. Already Christine, the teenager, had learned the necessity for flexibility as well as vital friendships in her life.

After high school graduation, Christine enrolled in Tallahassee Community College to earn a degree. She explored nursing, substitute teaching, even computer design and architecture. While she was attending classes full time, she worked three jobs. She had met an accomplished Wine Sommelier who taught her about wine selection and cooking. As a result, she was able to work as both a waitress and bartender just to make ends meet until she earned her Associate in Arts Degree. “Not easy,” she smiles weakly as she moves her head from side to side.

Her next move was to Miami. In spite of her experience, however, finding a

job without knowing someone who knew someone proved challenging. She enrolled in Miami Dade College, still interested in architecture, but that project soon ended. South Beach beckoned. Christine became a bottle server at the high end Showclub for a few years. The minimum cost of a bottle of wine here was $300 with a limit on the number of bottles purchased. “I could make $500 during the day and $1,000 a night…Do I have it now?” Christine pauses only briefly. “No. Kinda’ blew that one.”

This job led to others—still in wealthy South Beach real estate: Rokbar, a Miami hotspot; Mansion, Prive, Molokai night clubs. “I met so many people—numerous celebrities. It felt natural to me not to be star struck. Coming from nothing with a thrift shop wardrobe or hand me downs, and food from the church, I’ve never been easily impressed. My family and I would go to the Sopchoppy Baptist Church on Fellowship nights so we could eat.

“I spent my money on dinners, wine and nice places to live. After five years, the 10 p.m. to 7 a.m. party scene became draining.”

A break-up of her three year relationship ended her party scene schedule and sent her back to Tallahassee, followed by a temporary move to Fort Lauderdale and her introduction to Ivan—then back to Miami. This time Christine started with an “amazing job” at the Fontainebleau and a fancy name for bottle server—“Recreational Host.” “The Fontainebleau had just spent $1 billion remodeling, and I was the first Recreational Host to get hired.” After 4-6 weeks of training, Christine was given a bathing suit, high heels and flexible hours—a “fun job.” Her life was getting better.

The improvement did not last as long as Christine would have liked. In January 2009, she got pregnant. Ivan, the baby’s father moved to Destin, wanted her to have an abortion, but she just couldn’t do that. Christine remained in Miami determined to work and go through her pregnancy alone. This is where and when she found another rescuer. His name was Kris Wessel, and he was the amazing chef at the Red Light, a small restaurant

A RECIPE FOR SUCCESS

by Jane Bouterse

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specializing in Caribbean and Cajun Creole cuisine. Sitting right on the canal which the manatees frequented , the tiny, family restaurant provided a unique experience. Christine, the head bartender, now became a student of Kris Wessel, an accomplished chef and willing teacher.

As Christine’s pregnancy progressed, problems developed. Still-- no Ivan, so Christine decided to return to Sopchoppy and Margaret’s house “to get some help.” With her two cats, Ally and Stripe, Christine set out in the summer’s heat—not to go far. Her car broke down in Orlando, but Margaret drove down, picked her up and towed her car back home. Living with Margaret and her dad did not work out, so Christine’s next move was to Alyssa Blink’s small Sopchoppy house (one bedroom and one bath, four dogs and two cats plus the people). Alyssa had been her best friend since childhood. The good intention was certainly there, but the space was not, so Christine was forced to move again.

Coming up on six months pregnant, Christine was surprised by Ivan’s sudden appearance. His unexpected call to Grandma Mary netted him Christine’s phone number, and he successfully persuaded Christine and her unborn baby to move to Destin. On September 11, 2009, Lincoln was born. The family remained together until the physical upheaval of April 2010’s oil spill and personal turmoil compelled Ivan, Christine and Lincoln to move to London for two and a

half months. On July 4, 2010, Ivan proposed to Christine on the very top of the Eiffel Tower. Although she said “Yes,” the wedding never happened.

The threesome returned to Destin at the end of July 2010 and moved in with Ivan’s dad. Christine was engaged; Ivan played golf and Lincoln was thriving. Everything appeared to be working happily for the young family until October 2010 when Ivan kidnapped Lincoln who had never been separated from his mom. The two were gone for ten days during which time Christine was distraught and refused to eat. She suddenly found herself with no car, no money, a dead cell phone, no key to their apartment and inundated by legal papers. However, Ivan had left the laptop computer which Christine figured out how to use and called Margaret, Grandma Mary and Alyssa.

She then managed to get court petitions to get Lincoln back. Alyssa appeared with a car and money; Grandma Mary came from Texas. Christine succeeded in her efforts to get her son and quickly moved back to Sopchoppy with Margaret and her dad.

As luck would have it, on October 2010, Ivan had happened to catch the end of MASTERCHEF, the Fox Channel’s popular reality show. Since Christine had always—even in her most desperate times—cooked, watched the Food Network and studied cooking, he suggested she enter. Although considered an amateur, she knew food and enjoyed the pleasing reactions her cooking

always created. Miami had also spoiled her with its multitude of cultures, aromas and tastes. As her world seemed to settle down, Christine remembered Ivan’s suggestion. She submitted an online application to MASTERCHEF which accepted her petition and invited her to a VIP casting call 4 1/2 hours away in Orlando.

Immediately, she called Alyssa, and they began the preparations: Weber Grill, propane tank, coolers with an IGA filet mignon that looked as if it had been on steroids, goat cheese, lemons and butter, sun-dried tomatoes and asparagus. These would be created into her signature dish freshly prepared in the Cordon Bleu parking lot. In spite of their 3 a.m. departure, Christine’s alert, knowledgeable preparation pleased the judges. She felt pretty positive about her success but returned home and found a job in Tallahassee. Two weeks later, Grandma Mary became Lincoln’s temporary caretaker while Christine became one of the 100 invited to Los Angeles. The elimination was brutal: the 100 was reduced to 38 then 24 headed toward the winner. Christine succeeded until her elimination as #8. Nonetheless, her talent in the kitchen has been clearly established.

During her Texarkana visit, she has prepared meals for private parties—a personal chef. One of those demonstrations was for dinner guests at Vincent’s Fine Wines. “Christine pan fired a sirloin steak and created a wonderful red wine reduction for us to dip the steak in,” Vincent writes

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on his web site. “We were in awe of the wonderful flavors and rich texture of the dish. And, I realized how easy it was to make.

“Or maybe Christine made it look easy.”

“The Root 1 Cabernet Sauvignon was perfect.” Obviously, this chef has definitely converted her lemons into lemonade. She is totally self taught, although she has also had access to some talented mentors. As she observed in Aaron Brand’s Texarkana GAZETTE article, “’I love food, I’m very passionate about cooking and making people smile. I love the expression on my friends’ faces when they eat my food,…It’s entertaining for me and I love it.’” In addition, she has also had the remarkable support of caring family and friends to make her world a happier place with a future for her son and herself. With the confidence gained from both her adversities and successes, Christine has learned to believe in herself and her food. “Just do it,” she declares. At last, she has created her own recipe for success. For now, she plans to return to Miami and the Red Light, recently named The Best Restaurant in Miami. Perhaps one day she too will have a similar restaurant—upscale and casual where people can enjoy—again and again—her passion for food and drink.

BON CHANCE and BON APPETIT.

MATERCHEF: Jennifer Behm (second from R) is named MASTERCHEF Winner in the season finale episode aired Tuesday, Aug.16 on FOX. Also Pictured L-R: Judges Graham Elliot, Gordon Ramsay and Joe Bastianich. Jennifer Behm, Age 34, is a realtor from Wilmington, Delaware.

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A LOOK UNDER THE CHEF’S HAT

COOKING FAVORITES

Professional Costume: Comfortable shoes / chef’s pants / white chef’s coat and hat / white apron with name monogrammed in front. OR At home: Barefoot with spaghetti strap tank top and shorts.

Pose: Stand on one foot, like crane in Yoga pose. Switch feet.

Music to Cook By: Blues music or 80s tunes. Love Stevie Nix and Hotel Costes…like chill music.

Cookbooks: PROFESSIONAL CHEF or FRENCH LAUNDRY IDEAL MEAL

Food: Cornish hens roasted with different herbs or citrus.

New potatoes with fresh rosemary

OR Buttery, juicy, screaming filet mignon—medium rare.

Glass of red wine: Cote du Rhone--#1 Favorite.

BEST DISH: Killer apple pie with own flaky, double crusted pie crust.

IMPORTANT TO KNOW

“I’m a cool person and a friend—one who will always be there. I’m a single mom lucky enough to have one break I so desperately needed.”

“I’ve been up and down and all around. I like to cook for anyone.“

CHRISTINE CORLEY

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by Vincent Senatore

It’s taken me 35 years in the adult beverage industry, and the consumption of millions of pounds of gourmet food, for me to finally

“Get IT”!

The 70s and the 80s were a time of great technical Chefs. They produced tasty dishes that could be familiar, and very similar, from restaurant to restaurant. Sauces were exactly the same with very little variation from region to region. The 90s brought us a new crop of Chefs who began a “California style” revolution of grilling meats and veggies with an accent of herbs and spices. Avocados and lemons were not just used in guacamole. Steaks were being hand rubbed with rich spices and prepared with a myriad of new sauces which were unlike the traditional brown, red and white sauces with which we were all so familiar.

With the new millennium, the traditional, technician Chef is giving way to the stylistic, artisan Chef with wild ideas and interesting combinations. Further, as Chefs become more innovative and resourceful, cuisines develop and wine becomes a major part of the meal. The addition of wine to a fine gourmet meal is almost a necessity. Wine completes the overall texture and flavors of today’s unique dishes.

For the past few years we, (in Texarkana) have been blessed with an insurgence of really great gourmet chefs. Even Texarkana College is getting in the act with their newly formed Culinary Department which will be training our future chefs. With all of that said, we (in Texarkana) are having a great time creating some really inventive Gourmet Wine Dinners. During the past five years we have produced some of the most innovative dishes that Texarkana has ever seen. And, the best is yet to come.

Cooking has become fun again and we’re all eager to learn. I know that I really pay close attention when I can get some tips from a chef. Further, when I produce a meal from a recipe that I gleaned from one of our chefs and match it up with the right wine, it’s euphoric. With all of the cooking shows that are currently on TV, one doesn’t have to leave the kitchen to get some great advice and wonderful, delicious ideas.

The past few weeks have brought a very special opportunity to our quiet little neighborhood in the form of Christine Corley.

Recently, Christine was a finalist on the hit FOX TV show, “Master Chef”. Out of 20,000 contestants, Christine made it into the final eight. While Christine will be leaving the area to pursue her dreams at a wonderful Miami restaurant, she has been producing some spectacular meals for a few private groups. You wanna talk fun? Have a popular and talented TV star cook in your kitchen! It’s Fuggetaboudit…

Recently Christine produced an awesome gourmet feast for the ALT Magazine Staff. Debbie and the team were treated to three fantastic courses and matching wines (of course). So, what was for dinner?

The first course was an Arugula salad with pears and leeks tossed with honey pecan vinaigrette. A New Zealand (Starborough) Sauvignon Blanc was selected as the matching wine based upon the rich herbal aromas of the greens, Tarragon, Leeks and Celery. Also, the fruit filled flavors of the pears and vinaigrette match really well with the Tropical bouquet of the wine. This combo makes a wonderful summer match.

The main course was jumping with spectacular flavors; Red wine marinated smoked baby back ribs, and Potato, Pancetta and Parmesan Gratin. The ribs were marinated and rubbed with a myriad of seasoning. This very inviting blend of spice and flavor was the ideal match for Bogle Old Vine Zinfandel. The rich “Jammy” textures and the full mouth feel were made for Christine’s Ribs. Add the smoky pancetta paired with the spice of the parmesan and we’re talking about some amazing flavors

coming in from the side dish. This dish can easily served year around. Super Bowl Parties, Father’s Day and Halloween will never be the same.

Now it’s time for dessert. Christine again reached into her bag of innovative recipes to dish out a Fresh Ginger Pumpkin Cheesecake. Talk about flavor! Not too sweet and not too spicy, it’s the balance of the two major flavors which were screaming for the delicious Tosti Asti. A true DOCG Asti brings the rich nose of pears and vanilla and the flavors that propose marriage to the Pumpkin Ginger Cheesecake.

This is the kind of dinner that starts with some sassiness and finishes with an effervescent explosion of flavors and tastes. Remember, the most memorable meals are those that offer the balance of taste and aroma, while tempting the taste buds with richness of texture and spice. Certainly, wine was utilized as a beverage and a condiment in Christine Corley’s spectacular feast.

*Luxury cloth and leather couches!

*Entertainment centers for that big screen TV!

*Wonderful snack foods including Gluten Free!

*Dining sets and Lazy Susans to set up the ultimate game-day feast!

Why is Oak Creek Furniture Different? We have chosen Amish furniture craftsmen who are recognized leaders in the solid wood furniture industry. Amish furniture is made by hand in small Amish wood shops so every piece of furniture receives the same attention to detail. Our Amish handcrafted furniture is built to last.

Why all the fuss about details?

Because the Amish craftsmen build furniture that your children and grandchildren will be proud to inherit. Come see our Amish-built bedroom furniture and oak dining room furniture. The selection of the boards and the grade of the hard wood, along with dovetailed drawers, mortise-and-tenon construction and the multi-step finish are all just small parts of the build process that add up to an heirloom quality piece of oak or cherry furniture.

Did you know...That most of the furniture made today uses substitute materials such as particleboard. Because particleboard is made from wood fragments bonded with resin, it is considered an all wood product BUT IT IS NOT solid wood.

Our Amish furniture is made of SOLID Oak, Cherry, Maple, Hickory or Quartersawn Oak.

At Oak Creek Furniture, you will find many different styles of polywood furniture. The material used is water and weather resistant, and most importantly, created from recycled polyethylene. For this reason, our polywood lawn furniture is considered a green product.

There is no maintenance required, no cracking or splinting, and the polywood material does not promote bacterial growth or mildew. Choose from seven different colors and products such as swings, gliders, benches, deck chairs, table & chair sets, bridges and footrests.

Come see our newE X PA N D E D S H O W R O O M !

Great selection to choose from!

Lasting elegance...There is no better place to sit for a meal than around Amish dining room furniture. Amish dining room furniture is made for a family to sit around and enjoy not just the meal, but each other’s company, as well. All of our dining room furniture is sturdy and durable - your family and future generations of your family will be able to sit at and around our dining room furniture for years to come.

Polywood Outdoor Furniture...

Huge Selection of Gluten Free Foods! Check it out today!

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Our staff here at ALT felt very blessed to be able to meet and spend time with Christine Corley, a former contestant on the hit show, Master Chef.

It was a huge delight when Christine agreed to cooka fabulous meal for us to see her in action!

Trust us, she did not disappoint!

Arugula with Pears, Pecans and Honey Vinaigrette16-ounce bag of Arugula2 Pears2 Leeks2 celery stalks, diced with celery leaves¼ cup of pecans, toasted or untoasted2 teaspoons of fresh lemon juice2 ½ tablespoons apple cider vinegar¼ teaspoon of honey3 tablespoons of extra virgin olive oilKosher salt and pepper, to taste

In a small bowl combine the honey, apple cider vinegar, salt, pepper and slowly whisk in the olive oil. Peel and slice the pears off the core and reserve in a small bowl with the lemon juice to prevent browning. Slice the leeks lengthwise, removing the dark green ends and thoroughly rinse, pat dry and dice. In a large bowl, combine the arugula, pears with the lemon juice, leeks, celery, pecans, honey vinaigrette and toss.

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Potato, Pancetta and Parmesan Gratin6 large potatoesTablespoon of olive oil1 cup (2 packages) of pancetta, diced1 onion, coarsely chopped (I use Vidalia onions)1 egg, lightly beaten1 cup grated parmesan cheese½ cup parmesan cheese, diced into small chunks1 cup Italian breadcrumbsTablespoon of fresh chives, finely dicedKosher salt and pepper, to taste

Preheat oven to 400°.Quarter the potatoes. Cover them with salted water in a large pot and boil until slightly fork tender. Strain, let cool slightly and peel the skins off. Mash the potatoes in a large bowl. In a sauté pan, heat the olive oil on medium-high heat sauté the onions and pancetta until onions are soft and the pancetta is crispy. Combine the onions, pancetta, grated parmesan cheese, chunks of parmesan cheese, egg, chives, salt and pepper to the potatoes in a large bowl. Put the potato mixture into a 9 qt. casserole pan, packing down then top with the breadcrumbs. Bake until warmed through and golden brown approximately 22-25 minutes.

Smoked Ribs2 tablespoons of chili powder2 tablespoons of paprika2 tablespoons of onion powder2 tablespoons of garlic powder1 tablespoon of cayenne pepper1 tablespoon ground pepper1 tablespoon of kosher salt2 cups of red wine, plus 1 cup for basting¼ cup canola oil

In a small bowl, combine the chili, paprika, onion, garlic, cayenne, pepper, salt. Rub the ribs with the spices all over. Place them in a large aluminum pan and add the 2 cups of red wine and oil. Marinate overnight.

Heat the smoker to 300° (I add Red Oak wood bark).

Smoke the ribs between 250° - 300° for 2 ½ hours in a rib rack, reserving the pan with the juices.Slice the ribs, put them back in the aluminum pan, and baste with the remaining 1 cup of red wine.

Cover tightly and bake on 275° for another 1 – 1 ½ hours.

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Fresh Ginger,Pumpkin CheesecakeCrust:9 graham crackers¼ cup (½ stick) butter, melted1 teaspoon of vanilla1 teaspoon of cinnamon½ cup pecans¼ cup granulated sugar

Filling:4 – 8 ounces packages of cream cheese, room temperature1 ½ cup granulated sugar3 eggs15-ounce can pure pumpkin puree (Libby’s)Tablespoon of fresh grated ginger1 cup whipping cream2 teaspoons of ground cinnamon1 teaspoon of ground ginger2 teaspoons of vanilla½ teaspoon of ground nutmeg½ teaspoon of ground allspice¼ teaspoon of ground cloves

*Tip: Do not be intimidated using fresh ginger. Use the back of a spoon and scrape the skin off, use a zester to grate the ginger.

For crust:Preheat oven to 350° and position rack in center.Wrap a double layer of foil around the outside of a 10-inch springform pan. In a processor combine graham crackers, sugar, cinnamon, pecans, and blend until finely ground.

Add the melted butter and vanilla. Blend until crust comes together. Press the crumb mixture onto the bottom (not the sides) of the pan. Bake until golden brown approximately 10 minutes. Cool on a wire rack.

For filling:With a mixer beat the cream cheese and sugar until smooth. Beat in the eggs one at a time. Add the pumpkin puree and the last 8 ingredients and beat until incorporated.

Pour the filling into the springform pan. Place the springform pan in a large roasting pan and add enough water to come halfway up the sides.

Bake at 350° until slightly puffed, softly set and top is golden brown approximately 1 ½ hours. Cool the cheesecake on a wire rack. Cover and refrigerate overnight.

Release the sides of the springform pan and cut cheesecake with a wet, warm knife.

*Special Thanks to Jennifer Crawford of Twisted Vines Floral Studio for our table arrangement.

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CORONARY HEALTHIMPROVEMENT PROJECTAll Other Weight Loss Programs Tag Their Ads with “Results Not Typical.”Our Results Are Typical!

*Visit Our Booth At The Four States Fair Grounds! 9/16 - 9/27

What is CHIP?Former President, Bill Clinton,began this Lifestyle diet after his heart surgery.

The Coronary Health Improvement Project (CHIP) is designed to substantially lower high levels of blood pressure, blood sugar, cholesterol, heartburn, angina and to lessen depression. It facilitates the reversal of narrowed arteries.

CHIP is now available in your community!

You too can beHealthy by Choice,Not by Chance!

Jackie Pope

Larry and Lela Harrison

Charlene and Mike Carter

“I was a severe diabetic, could barely walk because of my sore feet. Now walking several MILES daily! I was overweight. Lost 14 pounds in 30 days and working toward my goal weight.” -Jackie Pope

“It’s never too late to take charge of your health,” say Larry and Lela Harrison of Texarkana. “Our results prove it!”

Beginning Ending DifferenceCholesterol 167 111 -56 232 178 -54Ratio TC/HDL 5.76 3.58 -2.18 5.40 4.24 -1.16Triglycerides 154 89 -65 266 178 -88Weight 174 167 -7 168 166 -2

Charlene lost 13 pounds in 30 days.

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Learn More at our website: www.TXKCHIP.com

Phone: 888-843-9199Email: [email protected]

19 Delicious Meals will beserved during the fall schedule!

*Pictured, just a few examples of the meals provided.

*sessions below will be from 6:30PM in the evening until 8:30PM

Week One: October 3, 4 , 6 (Monday, Tuesday, Thursday)Week Two: October 10, 11, and 13 (Monday, Tuesday, Thursday)Week Three: October 17, 18 and 20 (Monday, Tuesday,Thursday)

Week Four: October 24, 25, 27 (Monday, Tuesday, Thursday) Week Five: October 31 (Monday)

First blood draw early morning sessionSeptember 29, 2011 (Thursday morning 6:00AM-8:00AM)

Last blood draw November 1st, 2011 (Friday morning 6:00AM-8:00 AM)

GRADUATION EXERCISES November 7, Monday evening (6:30 PM)

Fall CHIP 2011 schedule!

Fees: Alumni - $150.00 Singles - $250.00 Couples - $375.00

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Campfire Biscuits-on-a-Stick

Ingredients:*1 can Hungry Jack buttermilk biscuits*squeeze butter*1 stick

Preparation: Roll out a biscuit with your hands so that it becomes elongated and about one inch thick at the center. Wrap it tightly around the end of your stick and pinching it as you go to insure that it stays on the stick while cooking. When done wrapping, the biscuit should take up about six inches of the stick. Heat over the campfire until golden brown. Pull it off the stick, pour butter down the hole left by the stick, and enjoy.

Tip: Try sprinkling sugar on your cooked biscuit or pouring your favorite jelly inside!

Campfire Cinnamon Apples

Ingredients:*6 apples, large, solid cooking types*6 tablespoons butter*6 teaspoons sugar*3 teaspoons cinnamon

Preparation: You’ll need 12 sheets of aluminum foil, each about 10 inches long. Move back large burning embers to expose hot coals -- oak coals are best. Prepare each apple by first cutting a top-shaped “plug” out of the stem-end with a sharp paring knife. Keep the plugs to re-insert later. Leave the stems on if you wish. Use a butter knife or the paring knife to carve out all of the core and seeds. This is the trickiest part. Do not go through the bottom of the apple. Into each apple, insert 1 tablespoon of the butter, 1 teaspoon of sugar and 1/2 teaspoon of cinnamon. That should pretty

much fill the void. Then, re-insert the top plug and double-wrap each apple in aluminum foil. Lay the apples on the coals and after 5 minutes, roll them over so that the second side can bake. Roll them out of the coals after 10 minutes, let them cool for a bit and serve with spoons!

Tip: Don’t puncture the aluminum foil with a fork to turn the apples because all your butter will leak out! Use a pair of tongs if you have a big pair.

Campfire Pepperoni Pizza

Ingredients:1 pound refrigerated pizza dough1/4 cup pizza sauce1/2 cup shredded mozzarella cheese1/2 cup sliced pepperoni

Preparation:Place pizza stone on grill directly over wood fire. You may need to begin by spreading out the wood if the flames are too tall. Roll out the pizza dough to desired thickness. Place it on the pizza stone and cook 10 minutes on one side until golden.

Remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough, leaving about a half inch around the rim of the pizza dough bare. Sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices.

Place uncooked side down, back on the pizza stone. Cover with a foil tent and cook until cheese has melted, about 10 minutes more. Transfer pizza to a cutting board and let cool slightly before cutting and serving.

Campfire Hash

Ingredients:*2 tablespoons cooking oil*1 large onion, chopped*2 garlic cloves, minced*4 large potatoes, peeled and cubed*1 pound fully cooked smoked kielbasa, cubed*1 (4 ounce) can chopped green chilies*1 (15 ounce) can whole kernel corn, drained

Preparation:In a Dutch oven, heat oil. Saute onion and garlic under tender. Add potatoes. Cook, uncovered, over medium heat for 20 minutes, stirring occasionally.

Add kielbasa; cook and stir until potatoes are tender and well browned, about 10 minutes more. Stir in chilies and corn; cook until heated through.

PB S’mores

Ingredients:*2 large marshmallows*2 graham cracker squares*1 peanut butter cup

Preparation:Cook the marshmallows over an open flame or hot coals until they are browned outside, and soft all the way through, 2 to 4 minutes.

Place the marshmallows on top of one of the graham cracker squares. Place the peanut butter cup on top of the marshmallows. Top with the last graham cracker square.

CAMPFIRE RECIPES

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THINGS TO REMEMBER WHEN APOLOGIZING

1. Be repentant. Apologies mean nothing without genuine, heartfelt repentance. If you simply mouth the words “I’m sorry” without truly being sorry, your apology is hollow and ineffectual. God doesn’t forgive us because we say some magic “I’m sorry” words. He forgives us when we are genuinely repentant.

2. Be specific. General apologies mean little to nothing. Don’t say, “I’m sorry.” Rather say, “I’m sorry that I did _____________ (whatever it was).” Specific apologies own the wrong that was done and right the wrong that was done.

3. Don’t add a “but.” When you apologize, don’t try to justify your wrong behavior with a “BUT.” You cannot control what other people say and do. You can only control you. And if you messed up, fess up and seek forgiveness, regardless of what you perceive the other person did to provoke your actions.

Good apologizers are humble, willing to take honest inventory of their lives and actions, and willing to do what is necessary to make things right with God and others.

Bad apologizers are filled with pride and an unwillingness to admit wrongdoing. Their theme song is, “Sin in others I can see, but praise the Lord there’s none in me!”

What kind of an apologizer are you?

Jeff Schreve Pastor

www.fromhisheart.org [email protected]

Some years ago, I needed to get things right with a friend I had wronged. While I felt he had also wronged me, that wasn’t the

issue. I had wronged him … and needed to seek his forgiveness. I needed to own my wrong actions, repent of them, and humbly apologize – easier said then done.

When I finally called this person, I said something to this effect, “I was very wrong in the way I handled things and responded to you when we worked together. I did not support you like I should have done. I am so sorry. Will you forgive me?”

This man readily agreed that I had wronged him and forgave me … and our relationship was restored.

BUT WHAT ABOUT WHAT HE DID?

Did you know there was a part of me that wanted to say, “I’m so sorry for what I did … BUT your actions surely did not help the situation either.” I so wanted to add a “but” and justify myself a little in my apology. That’s what a “but” apology does. It tries to add a little justification for our wrong behavior.

“I’m sorry I snapped at you, honey, BUT I’ve had a bad day” (i.e. it’s not really my fault).

“I’m sorry I talked bad about you to other people, BUT you provoked me” (i.e. it’s not really my fault, it’s your fault).

“I’m sorry I embarrassed you, BUT remember those times you did that to me?” (i.e. you deserved it).

Jeff Schreve is Senior Pastor of FBC Texarkana (www.fbctexarkana.org) and Founder of From His Heart Ministries (www.fromhisheart.org).

“If your brother sins, rebuke him; and if he repents, forgive him. And if he sins against you seven times a day, and returns to you seven times, saying, ‘I

repent,’ forgive him.”

Luke 17:3-4

by Jeff Schreve

www.alt-mag.com 51

52 ALT Magazine

Ark-La-TexResourceGuide

Air and HeatingCentral Air450 S. Kings HighwayTexarkana, TX 75501903.832.1212

Kraus Heating and Air200 Industrial Blvd.Nash, TX 903.831.3912

ApartmentsLegacy at Pleasant Grove5911 Richmond Rd.Texarkana, TX888.763.2676

Richmond Oaks Apartments2815 Richmond Rd. Texarkana, TX 903.832.6150

Summerhill Woods Apartments4501 Summerhill Rd.Texarkana, TX 903.793.7888

Westwood Apartments101 Redwater Rd.Wake Village, TX 903.832.8446

AttireAbby Gayle’s4012 Summerhill SquareTexarkana, TX 903.792.0088

Gayle’s4059 Summerhill SquareTexarkana, TX903.792.0056

BanksGuaranty Bond Bank2202 St. Michael Dr.Texarkana, TX 903.792.8600

Red River Federal Credit Union2700A University Ave.Texarkana, TX 75503903-735-3000800-822-3317

Texar Federal Credit UnionRichmond Rd.Texarkana, TX 903.223.5626

Texarkana First Bank3601 East 9th St.Texarkana, AR 870.772.0222615 Sam Houston Dr.New Boston, TX 3625 Richmond Rd.Texarkana, TX 903.793.6955

CakesColdstone Creamery4228 St. Michael Dr.Texarkana, TX903.838.2653

Julie’s Deli4055 Summerhill Sq.Texarkana, TX903.792.3354

Reception ArtsBecky RisingerAshdown, AR870.898.5273

CaterersCulinary CreationsPam Elliott903.831.4674

Fuzzy’s Tacos4809 Texas Blvd.Texarkana, TX903.791.8226


Smokey Joe’s BBQ300 W. New Boston RoadNash, TX903.223.8227

Wendy’s4201 Stateline AvenueTexarkana, TX2902 Richmond RoadTexarkana, TX3737 New Boston RoadTexarkana, TX1615 N. HerveyHope, AR124 N. Loop Highway 59Atlanta, TX

Wingstop2700 Richmond Road, Suite 14A1Texarkana, TX903.255.00904501 N. State Line,No. 106Texarkana, TX903.792.9464

ClothingAbby Gayle’s4012 Summerhill SquareTexarkana, TX903.792.0088

Gayle’s4059 Summerhill SquareTexarkana, TX903.792.0056

Dry CleaningHoliday CleanersLocations throughout Texarkana Area 870.773.4072

Event LocationsPrissy Chrissy Ranch915 FM 2148 SouthTexarkana, TX 75501903.838.6121www.prissychrissy.com

Regional Arts CenterCabe Hall321 W. 4th StreetTexarkana, TX 75501903.792.8681www.trahc.org

Financial PlannerDustin StringerStringer Wealth Management210 N. Stateline, Suite 204ATexarkana, AR 870.216.0089

Fitness CentersAnytime Fitness Richmond Road3415 Richmond Road.Texarkana, TX 75503903.794.5348

Minton’s Sportsplex5610 Richmond RoadTexarkana, TX 903.838.4697

FloristsQueen City FloralHighway 59 NorthQueen City, TX 903.796.2891

Ruth’s Flowers3501 Texas Bllvd.Texarkana, TX 903.793.6711www.ruthsflowers.net

Twisted Vines406 N. Stateline AvenueTexarkana, AR870-772-2700

FurnitureOak Creek Furniture8024 West 7th St.Texarkana, TX 903.832.0793

GiftsDot’s Ace Hardware3411 Richmond Rd.Texarkana, TX 903.838.0059

Lane’s Gifts & Collectibles720 Realtor Ave.Texarkana, AR870.773.2123

Queen City FloralHighway 59 NorthQueen City, TX 903.796.2891


Guns and Ammunition P&J GunsJeff and Pam Cliften248 E. New Boston Rd.Nash, TX 75569903.293.4867

Hair CareHeadmasters Hair Salon3703 Mall DriveTexarkana, TX903.832.6261

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Style StudioLisa Harris3201 Kennedy LaneTexarkana, TX 903.223.1719

Home Designs/RemodelingTaylored Home Solutions2840 Richmond Rd.Texarkana, TX903.278.2353

HospiceDierksen Hospice6500 N. Summerhill Road, Suite 2BTexarkana, TX903.793.6350

HospitalsChristus St. Michael Health System2600 St. Michael Dr.Texarkana, TX903.614.1000

Health South Rehabilitation515 West 12th St.Texarkana, TX903.793.0088

Wadley Hospital1000 Pine St.Texarkana, TX903.798.8000

HotelsClarion Lacross Hotel5100 N. Stateline Ave.Texarkana, AR870.774.3521www.lacrosse-hotel.com

Fairfield Inn and Suites by Marriott4209 Mall Dr.Texarkana, TX 903.838.1000

InsuranceBrian PurtleAllstate Insurance3301 Richmond Rd.Texarkana, TX 903.832.5881

Elite InsuranceTammy McDowell1705 N. Kings HighwayNash, TX 903.794.0000

Farm Bureau Insurance4140 McKnight Rd.Texarkana, TX903.838.8707

Greg Cockerell State Farm Insurance4807 Texas Blvd.Texarkana, TX 75503903.793.7502

Kelli Ashbrook State Farm Insurance3410 Moores LaneTexarkana, TX 75503903.223.8100www.kelliashbrook.com

Kristi Smith State Farm Insurance418 Walton DriveTexarkana, TX 903.223.3276

Ron Morrow State Farm Insurance3306 Richmond Rd.Texarkana, TX 75503903.832.5505www.ronmorrowagency.com

JewelersAlexander’s Jewelers3701 Mall DriveTexarkana, TX903.832.3557

Blue Isle Expressions3402 Richmond RoadTexarkana, TX903.791.9992

Micah’s Jewelers2812 Richmond RoadTexarkana, TX903.735.2336

Make-upGayle’s4059 Summerhill SquareTexarkana, TX903.792.0056

Salon Visage EsthetiqueMary Ann Robbins4506 Summerhill Rd.Texarkana, TX903.794.4007

SanctuaryKimberly Parham, M.D.3502 Richmond RoadTexarkana, TX 75503903.334.8661

Medical EquipmentRespiratory Solutions3101 Kennedy Lane, Suite 1000Texarkana, TX 75503903.793.2110

Pet GroomerBows & Tows254 E. New Boston Rd.Nash, TX 75570903.223.3647

PhotographerImage Forward Photography200 Heather Dr.Texarkana, TX 75501903.334.9605www.imageforwardtxk.com

PhysiciansExpress Care5483 Summerhill RoadTexarkana, TX 75503903.223.5931

Ly Gaylor, M.D.DermatologistCollom & Carney Clinic5002 Cowhorn Creek RoadTexarkana, TX 75503903.614.3006

Trevor Swanson, D.C.Advanced Spine, Sports & Rehab4206 Richmond PlaceTexarkana, TX 903.792.2060806 West Main St.Atlanta, TX903.796.2060

Mark Wren, M.D.Physiatrist3510 Richmond Road, Suite 400Texarkana, TX 75503903.831.6275

Vision Source4401 Morris LaneTexarkana, TX 903.838.9063

PlumbingCentral Air/Roto Rooter450 S. Kings HighwayTexarkana, TX 75501903.832.1212

Real EstateColumbia Property Management4425 Jefferson Avenue #108Texarkana, AR 71854870.772.2080

Connie WalkerColdwell Banker United3001 Richmond RoadTexarkana, TX903.277.0100903.832.2486

Impact RealtyBill and Tracy Spradlin1200 N. Kings Hwy., Suite 104Nash, TX903.748.3186903.748.2477

Teresa LiepmanRemax5120 Summerhill Rd.Texarkana, TX 75503903.276.9464

RefreshmentsBolls Distributing700 E. Broad St.Texarkana, AR 870.774.9283

RentalsBig Event / Atlas Game Room2837 New Boston Rd.Texarkana, TX903.334.7444

Bounce-A-Lot903.276.2961www.bounce-a-lot.org

Dot’s Rentals814 N. Robison RoadTexarkana, TX 75501903.792.70113413 Richmond Rd.Texarkana, TX903.838.0551

Lone Star Amusements903.949.5802


54 ALT Magazine

RestaurantsAmigo Juan Mexican Cafe2004 Hampton Rd.Texarkana, TX 903.794.23004301 Morris LaneTexarkana, TX903.334.69711200 N. HerveyHope, AR 870.777.0006611 Loop 59Atlanta, TX 903.796.2400

Coldstone Creamery4228 St. Michael Dr.Texarkana, TX903.838.2653

Daddy Dougaloo’s905 New Boston RoadTexarkana, TX 75503903.791.0172

Dairy QueenLocations throughout Ark-La-Tex

Fuzzy’s Tacos4809 Texas Blvd.Texarkana, TX903.791.8226

Golden Corral3809 Sowell LaneTexarkana, TX 903.334.8399

Ironwood Grill4312 Moores LaneTexarkana, TX903.223.4644


Los Agaves5100 N. Stateline Ave.Texarkana, AR870.773.2300

Pop’s PlaceHighway 67Texarkana, AR870.773.4887

Shorty’s Donuts2729 New Boston RoadTexarkana, TX 75501903.832.6686


Tasty Donuts1443 N. Kings HighwayNash, TX 903.838.0422

Wendy’s4201 Stateline AvenueTexarkana, TX2902 Richmond RoadTexarkana, TX3737 New Boston RoadTexarkana, TX1615 N. HerveyHope, AR124 N. Loop Highway 59Atlanta, TX

Wingstop2700 Richmond Road, Suite 14A1Texarkana, TX903.255.00904501 N. State Line,No. 106Texarkana, TX903.792.9464

Retirement/Assisted Living HomeCornerstone Retirement Community4100 Moores LaneTexarkana, TX903.832.5515

Spas/SalonsAll About YouDiana Gregory/Lori Campbell4100 Summerhill Sq.Texarkana, TX903.792.7775

Salon Visage EsthetiqueMary Ann Robbins4506 Summerhill Rd.Texarkana, TX903.794.4007

TEXARKANA HOSPITALITY NETWORK

featuring:

SHOOTER JENNINGS

IN CONCERT!!!

SATURDAY, OCTOBER 1

DOWNTOWN

THE FESTIVAL YOUR MOMMA ALWAYS WARNED YOU ABOUT


StateChampionship BBQ Cook Off

sanctioned by IBCA

FREE daytime admissionwith canned with canned good

donation to Harvest Texarkana

TexarkanaTrivia Race

ChildChildren’s

Play Area

For More Information Contact the Texarkana Museums System at 903.793.4831

www.alt-mag.com 55

The SanctuaryKimberly Parham, M.D.3502 Richmond RoadTexarkana, TX 75503903.334.8661

Sporting GoodsBaits and Blades3302 Richmond Rd.Texarkana, TX903.832.4545

Wedding AttireBridal Castle3209 Kennedy LaneTexarkana, TX903.838.3886

Wedding CoordinatorsAbracadabra Wedding and Event PlanningDebra Mason, Event [email protected]

Wedding FavorsPop Pop Shoppe2011 Mall Drive, Suite BTexarkana, TX903.793.0209

Wedding OfficiantJeff [email protected]

Wedding PlannersAbracadabra Wedding and Event PlanningDebra Mason, Event [email protected]

Wedding Rehearsal Dinner LocationsJulie’s Deli4055 Summerhill Sq.Texarkana, TX903.792.3354


Weight LossAll About YouDiana Gregory/Lori Campbell4100 Summerhill Sq.Texarkana, TX903.792.7775

Richmond Nutrition3316 Richmond RoadTexarkana, TX903.832.0437

www.alt-mag.com 57

Our Senior Leaders were such a hit in August, we have decided to continue highlighting local students each month – specifically leaders in sports and the arts! Since we have so many great young leaders who come from this area, we wanted the community to get to know them!

If you know someone you feel would be great to be highlighted, please have them submit a photo in their uniform, via email, to [email protected], along with responses to the following questions:

Name:Parents:School/Grade:Sport(s)/postion(s):Achievements:What motivates you to do your best?What famous person has been an inspiration to you?

If they are submitting a professional photo, we will need a release from the photographer to use it.

Our 2011-2012 Schedule follows:

Year-Round:Senior LeadershipYouth Church LeadershipTeachers/CoachesCross CountrySwimmingBandCheer/Drill Team/MascotsTheaterVisual ArtsChoir

August, September, October, November:FootballVolleyballSwimming

December, January, February:BasketballSoccerTennis

March, April, May:Softball BaseballTrack/Cross CountryPowerlifting

We have tried to cover everything! We want to be sure all of our athletes/arts students have an opportunity to be highlighted!

Now, meet some amazing young people from around the area! We are proud of all of you!

ALT is proud to highlight our area students for their accomplishments in sports and the arts!

Our children are our future...and the future looks bright for the Ark-La-Tex!

If you know a student you feel should be included in upcoming months, see below!

58 ALT Magazine

inspires me to be a servant leader. Her work serves as a constant reminder that we are all created in the image of God.

Megan HammettParents: Sam and Jennifer Hammett

School: Pleasant Grove High School

Sport/ Position: Drill Team/ Senior Captain

What motivates you to do your best?I tried out for the Drill Team at the end of my 8th grade year so I could be on the team as a freshman. At the tryout week I was completely alone because no one else in my grade wanted to try out. After I made the team, I spent my freshman and sophomore year as the only respresentative from my class to be a Showstopper. The fact that I was the only one and everyone above me had more experience and acutally knew what they were doing motivated me to do my absolute best and work to fit it on their levels. I knew that freshmen didn’t usually make all of the dances every week, but I tried my hardest to keep up and to make every dance. I never gave up and I continued to push myself even more with every day of practice. I wanted to prove to myself and everyone else that you could still do what you loved even if you were the only one doing it. That’s where my motivation arises and stays.

What famous person has been an inspiration to you?The person that has been an inspiration to me was only locally famous but famous all the same to me. Miss Dixie Splawn has always been my inspiration and she will always be engraved in my heart. I began taking dance from her when I turned six years old. I took tap, jazz, and ballet/ toe for ten consecutive years under her direction. She taught me the importance of poise, grace, manners, politeness, kindness, discipline, and the beauty of dance. She always pushed me to do my best and was always challenging me with new and difficult steps that I took on with optimism and confidence. My entire dance background started with her as my teacher and ended with her as my inspirational role model to always continue dancing and to never give up on my goals and dreams. If it weren’t for her, I wouldn’t be where I am today.

Alicia WaldenParents: Joe and Sandra Walden

School: Trinity Christian School

Sport(s)/postion(s): Cheerleader Captain

What motivates you to do your best? I think being a positive role model is one of the most fulfilling things in this world. I strive to do my absolute best so that I might be an inspiration to young girls on my squad, at my school and in my community.

MELVIN GRAYParents: Marvin and Felicia Gray School: Pleasant Grove High School

Sport/Position: Football Quarterback and Cornerback Baseball Shortstop What motivates you to do your best? My teammates motivate me to do my best so that we can accomplish our goals as a team What famous person has been

an inspiration to you? Jackie Robinson inspires me because he faced so much adversity and still was a tremendous athlete and person.

Abby Pickett Parents: John and Paula Pickett


Sport/Position: Volleyball/Middle Blocker

What motivates you to do your best? I feel that God has blessed me with a talent, and I want to fulfill that to the best of my ability! My parents have always told me to have the attitude of the Bible verse 1 Corinthians 10:31 which says, “So whether you eat or drink, or whatever you do, do it all for the glory of God,” which always helps motivate me to do my best.

Jeremy Ramos Parents: Joseph and Judith Ramos


Position/Title: P.G.H.S Drum Major, Varsity Soccer Goalkeeper, Student Council Officer, Interact Club President, HOSA Officer, Science Club Member, Altar Server at Sacred Heart Catholic Churc, and Junior Volunteer at CHRISTUS St. Michael.

What motivates you to do your best?My ultimate goal in everything I do is to succeed, which gives me the

motivation to give my absolute best at all times. At the end of the day, the outcome of my work is a reflection of who I am.

What famous person inspires you and why?Mother Teresa taught me the value of humility and selflessness, and

www.alt-mag.com 59

What famous person has been an inspiration to you? I suppose Anne Frank is an inspiration to many people. However, she is especially inspiring to me because she knew what she wanted out of her life. Neither the turmoil in which she found her country, nor the persecution of her people could stifle her determination.

Megan Elizabeth Bean Parents: Rebecca Shipp and Dan Bean

School: Arkansas High School

Sport/Position: Arkansas High Redline Captain; Student Council, EAST, NIKE What motivates you to do your best?I am greatly motivated by my mother. She is wonderful person

who pushes me to strive for my best. She is my number one fan always believes in me even when when I think im in impossible circumstances. Without my mom’s support I could not do what I have done this far. My mom is my motivator, leader, a sholder to cry on, and most of all, a friend. I love you mom.

What famous person has been an inspiration to you? I look up to Carrie Underwood because of her actions and her songs. I can relate to her songs in my life and they help me follow the Christian walk that she leads.

Kaitlyn KinderParents: John & Kim Kinder

School: Texas High School

Sport(s)/postion(s): THS Varsity Cheerleader

What motivates you to do your best? What motivates me to do my best is to look ahead and see the opportunities that life could bring me. Also, I know that with God, all things are possible. With him in my life I know that I can do anything and be the best I possibly can be.

What famous person has been an inspiration to you?

60 ALT Magazine

Carrie Underwood has really been an inspiration to me in life. She is a strong, talented, Christian woman that God has done so many amazing things for.

Matthew Ryan Cox (Matt)Parents: Brenda and Jimmy Kendrick

School: Texas High School

Sport: Swimming - 200 Freestyle, 100 Butterfly

Accomplishments: Member and Officer Student Council at Texas High – all 4 years Texas High Leadership National Honor Society4.0 GPALettered in Swimming Freshman year and each year sinceSelected as a Texas All State SwimmerSelected as an All American SwimmerTexas UIL State Medalist in the 200 Freestyle and the 100 ButterflyTexas Interscholastic Swim Coaches Association (TISCA) Recordholder – 200 Freestyle and 100 ButterflyTexas High School Recordholder – 200 Freestyle and 400 Freestyle Relay

C o n t i n u e s i n 2 0 1 1 - 2 0 1 2t h e L e g a C y o f s u C C e s s

Pleasant Grove Elementary SchoolGrades PK-2nd

6500 Pleasant Grove RoadTexarkana, Texas 75503Phone: 903-838-0528Fax: 903-831-3799Chad Blain, [email protected]

Pleasant Grove Intermediate SchoolGrades 3rd-5th

8480 North Kings HighwayTexarkana, Texas 75503Phone: 903-832-0001Fax: 903-832-0147Pam Bradford, [email protected]

Pleasant Grove Middle SchoolGrades 6th-8th

5605 Cooks LaneTexarkana, Texas 75503Phone: 903-831-4295Fax: 903-831-5501Linda Erie, [email protected]

Pleasant Grove High SchoolGrades 9th-12th

5406 McKnight RoadTexarkana, Texas 75503Phone: 903-832-8005Fax: 903-832-5381William Harp, [email protected]

All CAmpusesSouthern Association of Colleges & Schools Accreditation

AdvancED/CASI Accreditation

Texas Education Agency Accreditation

Texas Education Agency Gold Performance

Superior Achievement School Financial Rating

State and Nationally Recognized Teachers

State and National Award Winning Students

8500 N. Kings Hwy. • Texarkana, TX 75503 • 903-831-4086 • www.pgisd.net

What motivates you to do your best?Having a competitive spirit and my will to win keep me focused on my goals.

What famous person has been an inspiration to you? President John F. Kennedy inspires me due to his “can do” attitude. He always aspired to achieve what he set out to do. “Ask not what your country can do for you, ask what you can do for your country”. – John F. Kennedy

Lindsey Beth LongParents: Jeff and Trish Long

School: Redwater High School

Sport(s)/postion(s): Cheerleading (captain), Volleyball (captain, middle hitter, back row), Basketball (post), Softball (outfield)

What motivates you to do your best? I inherited a strong desire to succeed in everything I do from my dad.

What famous person has been an inspiration to you? Misty May Treanor

For more information, call the CHRISTUS St. Michael Center for Joint Replacement at 903-614-2880.

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62 ALT Magazine

What motivates you to do your best?The drive inside me to succeed is what motivates me to do my best. I’m always pushing myself to do better and to fill expectations for my family, friends, and most importantly, my self goals.

What famous person has been an inspiration to you?Sara Evans has been a huge inspiration to me. The song, “I Get a Little Bit Stronger” has really had an impact on me. When I feel down or sad about something I always think back to that song and know I’ll overcome life’s obstacles and become stronger everyday. I’m sure her songs have helped many teens just like me!

Jaeci Layne CardParents: Tawna Mulherin

School/Grade: Hooks High School

Sport(s)/postion(s): Track/300 Hurdles, 800 relay

What motivates you to do your best? I feel fortunate to live in a country where I am able to achieve the goals I have set for myself. I run for the less fortunate.

What famous person has been an inspiration to you? My inspiration is Will Smith who quotes, “Greatness exists in all of us”.

Colin TerryParents: Charlotte and Ron Terry

School: Redwater High School

Sport(s)/postion(s): Varsity Cheerleading, Varsity Tennis What motivates you to do your best?The thing that motivates me to do my best is that I I like to feel confident that I have done my best. It is gratifying to know that I have tried hard to accomplish my goals. I know that no one will be pleased with my work, unless I am.

What famous person has been an inspiration to you?Adam Sandler has always been an inspiration to me. I think he is hilarious and obviously very successful. I strive everyday to have a sense of humor and to be a success.

Sarah DoddParents: Richard Dodd and Kristen Woods

School: Arkansas High School

Sport(s)/postion(s): Varsity Cheerleader Arkansas High School

Am

ber F

enix

Pho

togr

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Example is not the main thing in

influencing others. It is the only thing. ~Albert Schweitzer~

64 ALT Magazine

EVENT Jump Jive & Jam Fest Pre-PartyWHERE Cabe Hall

WHEN 8/20/11

1. Jennifer Unger and Charlotte Smelser2. Laura Williams, Rachel Pride and Angie Sass3. Lucinda DeBruce and Lane DeBruce4. Walter and Frances Hudson5. Dick and Allene Stark6. Charlotte Smelser and Kay Thomas7. Mary Jane and David Orr8. Connor Patman and Margaret Cobb9. Carolyn and Charlie Mudford10. John and Zachary Taylor11. Bill and Beverly Moss, Greg and Donna Wallace12. Nancy Whitehead and Steven Whitehead13. Richard, Joy, and Matthew Nelson, Allison Thomas14. Matt and Cindy Young15. John Pelham, Lynn Whitt and Rita Pelham 16. Steve and Belinda Doss, Pat and Kim Roberson17. Dr. James Ward and Tammy Havel18. Lance and Shelly Cline19. Eugene and Cristina Oubre20. Billy and Dawn Hopper21. Vince and Peggy Senatore22. Ranga and Mitun Balasekaran23. Luann Oute, Sandra Browning, Elaine Lindsey and Howard Morris24. JAWBONE3 4

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66 ALT Magazine

EVENT Celebrity Waiter’s Benefitting the American Cancer SocietyWHERE Texarkana Country Club

WHEN 8/6/11

1. Ken Cowling, Dr. Sonia and Jeff K. Sandford2. Sharon Park, Stina Brown, Linda White and Bill Thornton3. Linda Fielding, Joan Tribble and Karla Settlemoir4. Strawberry Shortcake5. Larry Cowling and Ken Cowling6. Steve and Leslie Cole, Mandy and Marty Hooker7. Bill Beaver and Joe Narens8. Kathy and Dan Boyles, with Kathy Narens9. Cindy and Darron White, Glenda Barron and Sam Robbins10. David and Charlotte Potter, Shelly Ashcraft, Tom Cooper and George Steel11. Lindsey Lampton and Shea Garner12. Nikki Ezell, Jason Brady, Brenda Knight, Leslie Humphrey and Sherry Bailey13. Hanna Fletcher and Ryan Campbell14. Miss Little River, Christa Burton15. Mike and Jackie Kelly16. Charlotte Potter and Cathy Butler17. Lloyl and Carol Ackley, Mike and Linda Chambers18. Mike and Linda Chambers

1 2

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1615

17

1413

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EVENT Guaranty Bond Grand OpeningWHERE Cowhorn Creek Location

WHEN 7/22/11

1. Fresh Fruit!2. Various Desserts! 3. Various Desserts! 4. Trish Reed and LaNita Colley5. Ribbon cutting at Guaranty Bond6. John and Julie Ray Harrison, with John Singleton7. Jeff K. Sandford and Jeff McGuire8. Judy Langford and Bennie Estelle9. Dan Boyles and Martin Bell10. Jay Cowan, Sylvia and Mike Venable11. Nicole Blue, Martin Bell, Gayle McKinney and Johnny Conroy12. Travis Mauldin, Tracey Wardlaw and Jeremy Burris13. Willau Sanders, Felicia Lewis, Carol Taillon and Tracey Wardlaw14. Judy and Bill Crutchfield15. Ruthie Nix and Paul Falcon16. Jeff Loving

4 5

321

161514

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68 ALT Magazine

EVENT Inaugural Beer TastingWHERE Julie’s Deli

WHEN 7/21/11

1. Emily Jones, Jennifer Hughes Tanner, Julie Furlow, Christine Corley and Vincent Senatore2. Rodney and Linda McDaniel, Peggy and Vincent Senatore3. Staff and Crew from Julie’s Deli and Vencent’s Fine Wine’s4. Chris and Laura Ross5. Miranda and Tyler Johnson6. Joromeo and Charlie McMurphy7. Jaclyn and Marshall Gooding8. Kip and MaryAnn Pavey9. Larry Mosley and Debbie Brower10. John and Rozana Page11. Leslie Bates and Miranda Johnson12. Josh and Jennifer Addington13. Eileen Hensley and Peggy Fontham14. Bob and Bev Kahn, Debby and Kurt Brown15. Jennifer Hughes Tanner and Christine Corley16. Mark and Sarah Duch, Jon Purifoy, Kerry and Alan Ribble17. Sherry and Jim Vinson, with Jan Goodson18. Jennifer Hughes Tanner and Julie Furlow19. Mike and Debbie Brower20. Charlie and Jeromeo McMurphy, Jaclyn Gooding, Leslie Bates and Miranda Johnson2 3

121110

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Senior Girl Scout Troop 2259 working to help Kylee’s Paws for a Cause

Senior Girl Scout Troop 2259 (Maria Harrison, Brenda Heminger, Mikayla Shelton, and Brandie Johnson) is working to complete their Girl Scout Silver Award project and they need your help! The Girl Scout Silver Award is the second level community service project that these girls need to complete to progress to the highest honor of Girl Scouting’s Gold Award. They are teaming up with Kylee’s Paws for a Cause to help open their new over-flow animal shelter. What is Kylee’s Cause? Kylee’s Cause is a non-profit organization started to honor Kylee Laine Sullivan who lost her life on June 11, 2010 in the Albert Pike flood. Kylee had a love for people and animals but had a special fondness for shelter animals.

Any money she earned was always donated to the local animal shelter.She thought all animals should be loved and cared for. The over-flow shelter is where the animals that are going to be euthanized will go in order to have a

second chance at being adopted. The volunteers for Kylee’s Cause will train, groom, spay, neuter and prepare them for a good home. To open the shelter, they need many items including dog food, old towels, blankets, toys, food and water bowls, water hoses, grooming items, etc. They are also accepting monetary donations. Girl Scout Troop 2259’s Silver Project is to design, build, and distribute donation boxes

and place them at businesses around town. The girls were also responsible for contacting local businesses to establish locations for collection. The response from local businesses was outstanding. The businesses where the boxes will be located are:

Stateline Animal Hospital, Wisdom Veterinary Clinic, North 40 Feed Store, Genoa Feed Store, Richard Sexton Allstate Insurance, Ace Hardware, Tractor Supply and Doggie Divas.

Special thanks to H&H Enterprises and Jeffrey Harrison for donating building supplies. Donations may be dropped off anytime during business hours at the designated locations beginning the last week of July. Monetary donations will also be accepted and may be mailed directly to Kylee’s Paws for a Cause at:P.O. box 6948, Texarkana, Tx 75505-6948. Troop 2259 will make the initial collections. After that, Kylee’s Paws for a Cause will continue pickup. Girl Scout Troop 2259 and Kylee’s Paws for a Cause are very thankful to have such great support from the community. With Kylee’s big dream, your help, and the support of others, they believe that they can reach their goal!

Congratulations Tanel 98 2011 USSSA 12U A World Series champions! Tanel 98 Fastpitch Softball team won the 2011 USSSA 12U A World Series held at the ESPN Wide World of Sports in Orlando, Fl on July 23-31. They went undefeated in bracket games 6-0 defeating the Miami Wildcats,7-6 in championship.

Congrats Tanel 98 Fastpitch Softball Team!

Coaches Scott Hawthorne, Ricky Lee and Jhune Atienza

Emma, Hannah, Alyssa, Faith, Bethany, Lexi, KK, Brette, Shelby and Kimmie

Opening ceremonies held at Champions Stadium at ESPN Wide World of Sports.

The team also won the USSSA North Texas State Tournament held in Longview, Tx. Team members include Kimmie Atienza, Brette Wacha, Faith Lipham of Texarkana, Tx; Emma Hawthorne of Hallsville, Tx.; Bethany Knotts of Haughton, La.; Hannah Lee of Shreveport, La; Lexi Brooks of Mena, Ar.; Shelby

Youngblood of Jefferson, Tx.; KK Trombley of Chapel Hill, Tx and Alyssa Pierce of Lufkin, Tx. And a special congrats to tournament MVP, Hannah Lee!

Way to go girls!

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Making life better... from the ground up.

Wondering if there is anything you can do with that worn and unattractive concrete patio or driveway? Building

an outdoor kitchen and interested in having concrete countertops, cabinet cases and flooring? Remodeling your home and looking for a rich, beautiful and unique floor covering? Want to put your logo in concrete at the entry to your business? Consider decorative concrete!

Decorative concrete overlays and staining by Gooding Decorative Concrete can transform your existing concrete into beautiful, one-of-a-kind surfaces. Using overlays and stamps, stains and dyes, pigmented concrete sealers and epoxies, templates and engraving … and your imagination … you no longer need to tear out, hide or cover your worn and unattractive concrete. We can transform it into a beautiful and durable surface.

The overlay systems combine the strength of cement with the durability and bonding power of polymers and acrylics. Colors are added to enhance the beauty of these durable products. Stains and dyes, along with engraving equipment are used to score decorative patterns into your existing concrete surfaces. A penetrating cure and seal is applied to provide superb durability, weather and UV resistance and ensure a long product life.

Gooding Decorative Concrete’s mission is to transform your existing concrete by providing outstanding customer service, delivering excellent results and employing talented and dedicated men and women. Marshall Gooding, owner, has extensive experience in the construction industry. His interest in the industry began with the influence of his mother, Ann Gooding, an interior designer. He has built homes, cabinets, furniture, arbors, and water features. Our staff, including Debbie Brower, Jaclyn Gooding, and Miranda Williams, all graphic designers, have a combined total of more than 30 years of experience. David Melson and Christian Cisneros complete the staff.

Gooding Decorative Concrete is a small family owned and operated contractor business specializing in staining, engraving, overlaying and stamping established concrete. The business center is located in Texarkana, Texas, with easy access to all residential and commercial sites in the Ark-La-Tex and surrounding area. In addition to our Texarkana office, we have satellite offices in Longview and Allen, Texas.

Gooding Decorative Concrete makes it possible for customers to convert their dreams and ideas into plans. We take those plans and convert our customer’s dreams into reality.

For a free estimate, give us a call. We’d love to talk with you!

Marshall Gooding, Owner

David Melson

Christian Cisneros

Other companies may talk about experience -- our quality and experience shows in our work!

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EVENT 3rd Annual Twin City Softball TournamentWHERE Grady T. Wallace

WHEN 7/23/11

1. Paul, Kristina, Jacob and Abigail Lauck2. Julia Wilhite and Nicole Hamilton3. Texas D.P.S. - Chad Ford4. Texas D.P.S. Cole5. T.T.F.D - Shane Page6. T.T.F.D. - Jordan Williams7. Farrell Lloyd pitching for RRAD employee’s team8. Cass County player Josh Bowman9. Mary Robison and Stephanie Robison10. Casey Sheleny and Krystal Henley11. Texarkana, Texas F.D. - Jason Applegate12. T.T.F.D - Burt Robison13. T.T.F.D. - Paul Lauck14. Texas D.P.S. - Mason out at First base15. Lifenet player rounds 3rd base16. RRAD Employee’s 3rd base coach give the signal to run home

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EVENT New Balance Survivor of the YearWHERE Bi-State

WHEN 7/27/11

1. Family of Stephanie Haak2. Kevin Sanders and Shawn Vaughn3. Terrie Arnold putting a bracelet on New Balance Survivor of the year Stephanie Haak4. Cade, Madeline, Marley, Jason and Stephanie Haak, Sharon and Arley Smith5. Laura LaCroix, DeAnn Goins and Cindy Hubbard6. Stephanie Haak and Terrie Arnold7. Kristi Mitchell, Jason Haak, Chris King, Jason Whit and Brett Gatlin8. Carolyn and Buddy Allen9. Debra Moore and Julie Sanderson10. Stephanie Haak gets presented with pink roses by her mother Sharon Smith11. Patti Finley and Sharon Ann Smith12. Suvivor Commitee Tarisha Duson and President of Komen Affiliate Julie Sanderson13. Stephanie Haak and Tarisha Duson

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Texarkana Humane SocieTy

1. DUSTi is a 1 year old Dauch-Pug mix. She is current on vaccinations, spayed, and is on heartworm and flea prevention. Dusti weighs 13 pounds. She loves kids and gets along well with other dogs. We are working on her house-training. For more info call Sherrie at (903) 838-6334.2. This beautiful little girl is an 8 month old cur mix. She has been spayed, given all her shots and is heartworm free. ZiVA can be a little shy until she gets to know you and then her wonderful personality will shine. She is very social and loves to play so if you have another dog that would be great with Ziva. For more info on her call Lee Ann at (903) 244-4847.3. MiDNigHT is a 7 month old male Chihuahua. He is neutered, current on shots, housetrained, walks well on a leash and loves children. Please call Diana at (903) 838-4965 for more iformation on this loving little fellow.4. SOPHiE is a beautiful little papillon mix. She weighs a

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The Texarkana Humane Society is always needing volunteers as well as foster homes. if you would like to get involved and lend a helping hand they would love to talk with you. They are also needing the following items to help with the care of all the babies that come into foster: Puppy and kitten chow, formula for the babies, animal baby bottles, as well as monetary or debit card donations. We have a big need for individuals who have the time to bottle feed some of these babies. it is so sad when we cannot take any in because we are full and would welcome a few more bottle moms. it is a great expereince as well as very rewarding taking care of these little ones. if you can help with donations or feeding call Sherrie at 903 838-6334.

The Texarkana Humane Society is a non-profit volunteer organization dedicated to re-homing orphaned animals, promoting the human-animal bond, preventing animal cruelty, educating children and adults about responsible pet ownership and preventing pet overpopulation.

in order to reduce the number of unwanted animals and the euthanization of them at the shelter people need to spay/neuter their pets. The Texarkana Humane Society has a program to help individuals do this and urge everyone to get involved and tell your neighbor, family, and friends to be responsible and do their part in putting a stop to this problem here in our city. Have them contact us regarding our program. Call 903 838-6334 and we will be glad to help you.

Come visit us at Petsmart on the fourth Saturday of every month!

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whopping 7 pounds. Sophie has been spayed, current on all her shots, negative for heartworms and is microchipped. This sweet little girl is doing very well in her housetraining, rides well in the car, walks on a leash and gets along well with other dogs, she would definately a great addition to any family. For more info on her please call her foster mom Susan at (903) 826-9004.5. HANK, a redbone hound mix, was found on the side of a country road starving and lifeless. After being rescued by a nice lady he is now in foster with two other dogs and two cats. He is a little timid but is loving being an inside/outside dog. He gets along with other dogs and cats and loves kids. Hank is doing great on housetraining and walking on a leash. He is about 7 months old, less than 40 pounds and has been fully vetted, neutered, chipped and heartworm negative. For more info call Carrie at (903) 277-8370.6. BULLET is a beautiful 8 month old Husky mix. This

sweet little fella has had a rough start and is looking for that wonderful loving home he so deserves. Bullet was picked up after seeing a man hitting him with a pipe. After catching him he was also found to have been shot in his leg. He was vetted and treated for his bullet wound and is on the road to recovery. You wouldn’t even know his leg had been injured. Even after all he has been through he has so much love to give. For more info please call Amber at (870) 653-6983.7. TONY is a little male chihuaha mix that weighs 9 pounds. He is around a year old, neutered, micro chipped and is negative for heartworms and is current on all shots. If you would like more info on this precious little man call Diana at (903) 838-4965.8. This kitten is female that is about 10 weeks old. She has been wormed and shots have been started. For more info please call Diana at (903) 277-3389.

Volunteers who agree to provide a foster home for our strays are provided with medical care for the animals. The Humane Society pays for all immunizations and spays or neuters the animal.

Our goal is to place these animals in permanent homes with responsible, loving pet owners.

All of our services are provided through private donations from our community. Donations are accepted and needed! Our animal friends appreciate you and your donations are tax deductible! (The Humane Society is all volunteers and all money goes towards the animals.)

We’ve got a full house! Please come visit us! You might find the addition your family has been looking for!

Do you have an animal that needs a new home? Please don’t neglect it! Call us and let us help you find a foster home. We will list your animal on our Facebook page at no charge. Let us help!

For more information, contact Sherrie Thompson, President, at 903.838.6334, or got to www.texarkanahumanesociety.com. We’re also on Facebook!

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6. SELA is about 1 and a half years old and weighs about 26 lbs. She’s a Beagle/Heeler Mix.7. TWiNKiE is about 18 months old and weighs about 40 lbs. She is a Pit Bull Terrier.

8. LAKEr is about 6 months old and weighs about 30 lbs. He’s a Cocker Spaniel/Labrador Retriever.9. WESLEY is about 1 year and 7 months old and weighs about 15 lbs. He’s a Labrador Retriever.

10. BrODY/ACE is 5 months old and weighs about 25lbs. He’s a Pitbull Terrier/Pointer Mix.

Happy Tails!

The mission of the Animal Care & Adoption Center of Texarkana, Arkansas is to be a technologically advanced, self sustaining, human and animal friendly facility that specializes in personal customer service from a team of knowledgeable, caring individuals who endeavor to achieve rapid placement of all adoptable animals.

We are always in need of caring, capable volunteers to assist in with duties at the center, adoption events, fund-raising activities and more.

Your tax-deductible donation will help care for and assist in the adoption of loving animals to good homes!

The Animal Care & Adoption Center of Texarkana, Arkansas is located at 203 Harrison, Texarkana, Ar, 71854. For more information, call Connie Slater at 870.773.6388, or visit www.animalcareadoptioncenter.org.We’re also on Facebook!

We’re open Monday-Saturday from 10:00 - 5:00.

Please note, all dogs adopted from this shelter MUST be spayed or neutered. Spays cost $89-$104, neuters are $76-$92 depending on the weight of the dog.

WHO ELSE CAN HELP?

Artex Animal Welfare, inc.(mostly horses)903.824.1990

Three rivers Animal rescue903.490.4048

Poodle Patch & [email protected]

Passion for Pooches(mostly small dogs)

903.832.8632

Texarkana Animal League(must leave message)

877.525.4825

This is Sugar with Carmilita, her new Mom. Sugar is the little red female Dachshund that was hit by a car on July 4.

Sugar joins Miss Carmilita’s other adopted siblings, two dogs and one cat.

Carmilita says, “all she has to do is look up at you with those big brown eyes and your heart just melts.”

Thanks to Dr. Hendershot that stapled up the cut in her leg and to Dr. Old for the wonderful surgery to put her leg back together. Diana Logan, thanks for all the TLC you gave this

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1. DArCEY weighs about 35 lbs and is about 6 months old. She’s a Labrador Retriever/Chow Chow.2. CHArLiE is about 5 months old and weighs about 30 lbs. He’s a Heeler/Treeing Walker Coonhound.

3. riVEr is about 1.5 years old and weighs about 20 lbs. She’s a Beagle mix.4. PriNCESS is about 1 year old and weighs in at about 15 lbs. She’s a Yorkshire Terrier.

5. BAMA is 2 years old and weighs in at about 10 lbs. He’s a male Rat Terrier.

(Courtesy of the Texarkana Humane Society)

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We’ve got lots of kittens needing good homes right now!

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Want to help but can’t adopt?

The Texarkana Humane Society is in need of collars, all sizes; leashes; flea prevention for

both dogs and cats; dog and cat food; and monetary donations.

They are also in need of more volunteers.

if your are interested in donating, helping with events, fostering or working fundraisers call

Sherrie at (903) 838-6334.

little girl getting her on the road to recovery. And thanks Micki for help with the vet bill!

Great big HUGS to Carmilita for opening your heart and home to this precious angel. A very happy ending!

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September Calendar of Events

SEptEmbEr 1Hunger Action Month Community Luncheon at Williams Memorial United Methodist Church, 4000 Moores Lane, at noon. Please email the names of those attending to [email protected] or call 870-774-1398. Tickets are $10 each, payable to Harvest Texarkana. $10 Hunger Action Month T-shirts will also be for sale.

SEptEmbEr 5

L abor Day!

SEptEmbEr 10Circle of Friends Membership Fish Fry for Arkansas Children’s Hospital. Join Circle of Friends, Texarkana chapter, as we work together raising funds for Arkansas Children’s Hospital. The annual Membership Drive Fish Fry will be held at Grady Wallace Park off Loop 151 and Leopard Drive from 5:00PM - 7:00PM. For more information, call (903) 276-9296 or (903) 293-5959.

SEptEmbEr 27The New Americana Tapas and Wine Tasting FundraiserJoin HandsOn Texarkana for their annual fundraiser to benefit their continued remodeling of the Historic Collins Building. Enjoy delicious foods by Executive Chef Bryan Ogburn - TAPAS style - and wonderful wines by Vince Senatore. Only $50 per person. RSVP by 9/15. 6:30PM on the lawn of the Collins Building, on Southwest corner of 20th and Olive. For more information, (903) 798-3211 or HandsOnTexarkana.aol.com.

OCtObEr 8 “Jeans & Bling” will be held at 7 p.m., October 8 at Ramage Farms Barn in Hooks, Texas. Event will feature Local Sensation “Split Decision”, live music and dancing, a Live Auction, huge prizes including Two Florida Vacations, drinks and heavy hors d’oeuvres from the area’s Best Restaurants. Tickets only $50 per person, limited available at www.HospiceofTexarkana.org or 903-794-4263. All proceeds benefit Hospice of Texarkana, a non-profit organization.

Fantastic custom built home, 2 Story, 4/4/2C, vaulted ceiling in great room w/gas log fp, lge kitchen, each rm has bathroom, 2 m. bdrms downstairs, sunroom, covered patio, 6 acres

Gorgeous 2 story LE home is located in a cul-de-sac and features 4 bdrms, 2.5 baths, breakfast & formal dining area, 3 car garage, fireplace in family room & in master bdrm, open floor plan with high ceilings throughout, gorgeous deck with hot tub overlooking a salt water pool. An extra 24 x 30 concrete pad could be made into a workshop, garage, or RV shed.

Buying? Selling?We Can Help!

Bill & Tracy Spradlin

Residential . Land . Timber Recreational Property

Commercial

[email protected]@aol.com

Realty Executives Impact,1200 N. Kings Hwy., Suite 104, Nash, TX 75569Each office independendly owned and operated.

903.223.0710 . 903.748.3186 . 903.748.2477Email to: [email protected] . [email protected]

www.realtyexecutivestexarkana.com1200 N. Kings Hwy., Suite 104, Nash, TX 75569

Immaculate 2 Story, PG, 4 bdrms, 3.5 baths, 2 gorgeous fireplaces w/gas logs in place, master bath w/whirlpool tub, tall ceilings throughout, open floor plan, landscaping, in ground pool.

Liberty Eylau, new construction, 3 bedroom, 2 bath, 2 car garage, open floor plan, beautiful fireplace in family room, wood and ceramic tile floors, covered patio, high ceilings throughout, this home has it all and priced right, call for your showing today.

Gorgeous Home 4/3/2L/3G, office, gourmet kitchen, butlers pantry, FD, M Bdrm split, ceramic tile shower, deck w/hot tub. Amazing Home!

Fantastic 2 story home in Pleasant Grove, 2,052 Square feet, 3 bdrms, 2.5 baths, 2 car garage, 2 living areas, Fireplace, on 0.99 acres.

Click in 24/7 for all your real estate needs!www.realtyexecutivestexarkana.com

This home is Exquisite. One of the most Magnificent Luxury Homes in the area. The amenities in this home are superb. Game Room, Media Room, Exercise Room, in ground pool, butler’s pantry, granite countertops, marble floors in entry and formal living area, beautiful custom wood work, immaculate luxury home, sprinkler system, security system and more.

This house is Awesome! 3/2/2G, FD, Remodeled w/granite countertops, decorative glass & stone mosaic backsplash, some new appl., ceramic tile in master & 2nd bath, new paint & roof, landscaped.

This fabulous split level home has 3 bdrms, 2 baths, one half bath, formal dining, and a 2 car garage. Its many features include granite countertops, a beautiful master bath with ceramic tile, split master bdrm arrangement, bonus room upstairs and a separate 1500 sq ft brick shop/garage. It is set on 2 acres that are enhanced with beautiful landscaping.

2nd Location inNew Boston, TXNOW OPEN!

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