August 2019 Faulkner Lifestyle Magazine

faulknerlifestylemag

august 2019

faulkner lifestyle

A Wunderful World

WunderHaus offers unique culinary

dining in downtown Conway.

ALSO INSIDE: Bell Urban Farms & YGFBFKitchen

faulknerlifestyle.com


Claudia Raffo

Jonesboro, Arkansas

Claudia Raffo

Jonesboro, Arkansas

DR. MICHAEL COOPER • DR. AMY KIRBY

DR. MICHAEL COOPER • DR. AMY KIRBY


contents

inside

6

24

ON THE COVER 6

WHAT A WUNDERFUL WORLD: WUNDERHAUS

FARMING 12

RALSTON FAMILY FARMS

URBAN FARMING 14

BELL URBAN FARMS: RINGING IN THE HARVEST

GOOD TASTE 20

YGFBF KITCHEN IN DOWNTOWN CONWAY

THE LOOK 24

BACK TO SCHOOL STYLE

FROM LOCAL RETAILERS

GOOD TASTE 28

STREETSIDE CREPERIE, MAKING

LOCAL FOOD A LOCAL CONCEPT

GOOD TASTE 32

ON A ROLL… ROLLED UP ICE CREAM SHOP

SPOTLIGHT 36

FOR THE LOVE OF DANCE: IRBY DANCE STUDIO

GARDEN SPOTLIGHT 38

LAKE BEAVERFORK BACKYARD OASIS

DENTAL CARE 41

STRAIGHT TALK ON CROOKED TEETH

14

20

32

28

PET CARE 42

SIGNS OF HEAT STROKE IN DOGS

BEAUTY 45

ANGELA JACKSON, STUDIO SKIN

TRUTH ON THE GO 46

FOOD FOR THE SOUL

SCENE | HEARD 48

THE SCENE IN FAULKNER COUNTY

FELLOWSHIP BIBLE CHURCH GRAND OPENING

FREEDOM FEST 2019

HAVEN HOUSE GRAND OPENING

CONWAY BABY BRIDGE BASH

CONWAY CHAMBER BOWLING FOR BUSINESS

4 faulkner lifestyle | august 2O19


Jennifer Stanley, Andrea Lennon, Mary Ruth Marotte, Mary Etta Qualls, Xochilt Hawks, Detra Clark, Patrick Jamerson, Brandy Strain-Dayer,

Lori Quinn, Drew Spurgers, Jackie Mahar, Shari Hoover, Colleen Holt, Linda Mars, Robin Stauffer, Leah Ashby, and Courtney Bordeaux

OUR PEOPLE

PUBLISHERS / OWNERS

Lori Quinn, Editor

Brandy Strain-Dayer, Photography Director

ART DIRECTOR

Robin Stauffer

ADVERTISING SALES

Jackie Mahar

Raegan Moore

FEATURE WRITERS

Jennifer Stanley

Leah Ashby

Colleen Holt

FEATURE / FOOD WRITER / COPY EDITOR

Leah Ashby

FOOD ENTHUSIAST / CONTRIBUTOR

Linda Mars

FEATURE WRITER / ARTS CONTRIBUTOR

Mary Ruth Marotte

WELLNESS CONTRIBUTOR

Detra Clark

Brandy Strain-Dayer

and Lori Quinn

Faulkner Lifestyle

Publishers / Owners

Welcome to Faulkner Lifestyle!

The Faulkner Lifestyle mission is to entertain, inspire, educate

and inform our community with a variety of articles that

will provide something of interest for everyone. People,

business, travel, food, home, wellness, spirituality, style,

events, and the arts will be just a few of our featured topics.

We will have a strong online and social media presence.

Not only will we be distributed as a printed magazine in

high-traffic retail and service locations — like medical and

dental offices, fitness facilities, boutiques, salons, coffee

shops, and restaurants throughout our community — but

will also have live videos and regular interactions with our

advertisers and our community, both in person and through

social media. We will saturate the market on all levels so

our advertisers will see direct results and our audience will

stay connected. Owners and publishers, Brandy Strain-

Dayer and Lori Quinn have more than 15 years of invaluable

experience in the magazine, marketing, and advertising

industry that they will lend to this publication.

SPIRITUAL CONTRIBUTOR

Andrea Lennon

FITNESS CONTRIBUTOR

Patrick Jamerson aka Dr. FiT

TRAVEL CONTRIBUTOR

Mary Etta Qualls

CULTURAL COMMUNITY CONTRIBUTOR

Xochilt Hawks

EDUCATION CONTRIBUTOR

Lindsey Jones

Conway Arkansas

EMAIL faulknerlifestyle@gmail.com

faulknerlifestyle.com

Faulkner Lifestyle is pleased to welcome Shari Hoover as one of

advertising sales reps. She has lived in Conway for 23 years, starting

and raising her family here. She has a Bachelor‘s Degree in Business

Administration from Lyon College in Batesville. Prior to staying home with

her sons, she was the Director of Administration for Goff & Associates in

Little Rock. During her time in Conway, she has been active volunteering

for United Way of Central Arkansas, Parent Teacher Organizations at the

schools her sons attended, and various other charitable organizations. She and her family

attend First United Methodist Church. Shari and her husband have recently become empty

nesters and are enjoying a little travel and frequent trips to Fayetteville to visit her twin

sons who attend the University of Arkansas. We are excited to have her join our team!

faulknerlifestyle.com 5


on the cover

flavor

6 faulkner lifestyle | august 2O19


Smith and Forrester familes —

WunderHaus owners


The goal is to connect

our farmers and our guests,

closing the gap between

small businesses and

people in the market for

goods. Our hope is to see a

healthy local economy — a

place where the market is

more connected with our

identities — where we know

the people from whom we

purchase our goods…


—Jacqueline, WunderHaus

What a Wunderful World

BY JENNIFER STANLEY

PHOTOS BY BRANDY-STRAIN-DAYER

WunderHaus of Conway brings

European dining to Faulkner

County. Ideally located at the

intersection of Locust and Oak Streets

downtown, owners Jacqueline and Jason

Smith and Auguste Forrester transformed

a former service station into a unique

culinary experience. Kacy Forrester is

also a non-operating partner.

Their restaurant takes a collaborative

approach to operations. “We like to joke

that we are all professional dishwashers;

we can do a good bit of problem solving

whilst washing dishes,” shares Jacqueline.

In actuality, Jason curates the wine and

beer lists and leads the kitchen when

Jacqueline is immersed in other projects.

“He’s detail-oriented and has played an

important role in ironing out our systems.

He basically turned our tiny kitchen into a

well-equipped factory for delicious food.

His background is in fine arts, but he is

highly experienced in the world of fine

dining and has quite the green thumb.”

Auguste is the financial whiz but also

frequently serves as the face of the

bar. “We jokingly refer to him as ‘The

Godfather’ because he’s also the head

of human resources, and our staff and

guests alike seem to take their problems

to him... He’s extremely relatable, and

people genuinely like to do business

with him,” says Jacqueline.

For her part, Jacqueline runs Wunder-

Haus’ social media, special events,

and menus. She is also responsible

for the funky, eclectic aesthetic of the

restaurant. “Jason and Auguste did all the

wood-work themselves, and they kindly

made accommodations for my collection

of dishes and other non-essential,

previously loved objects. They always

oblige my numerous requests for their

handiwork!” Arguably, these vintage

finds, or objets d’art, add to the wonder

of WunderHaus, their sheer existence

providing topics of conversation.

faulknerlifestyle.com 7


WunderHaus began as a food truck,

the WunderBus. “Auguste and I cooked

together for over a year in the food

truck. He’s an excellent cook and does

well under pressure...” Jason’s extensive

background in hospitality and logistics,

his experience with liquor and fine wine

distribution, and his penchant for the

aesthetically pleasing, allows him to

contribute to the overall ambiance of

the restaurant. Jacqueline is well versed

in front of the house operations, having

worked for Alexis Jones at Natchez

restaurant in Little Rock. While there, she

was exposed to the kitchen and worked

as a server, all the while paying attention.

“We are students of trial and error and do

a good amount of reading,” she adds.

While operating as a food truck,

WunderHaus’ menus largely focused on

Eastern European cuisine. “We channeled

the culinary traditions of Germany,

Hungary, Poland, and the like,” says

Jacqueline. The menu evolved as they

transitioned to a brick and mortar.

“We expanded our offerings to include

8 faulkner lifestyle | august 2O19


the culinary traditions of Nordic and

Western European cuisine. Our goal

has always been to provide farm fresh

ingredients within the framework of

European culinary traditions. European

cuisine is rooted in seasonal availability,

so expanding our range of offerings was

both natural and necessary. A regular

customer coined what we had become

in a short time: European Soul Food.”

The partners knew the WunderBus was a

short-term endeavor. “We had immense

desire to impact the world around us,

especially locally.” Jacqueline had her eye

on the Locust Street property for at least

a year. “Auguste had the gumption to

pursue connecting with the owner, who

had transformed it from a service station

to a popular burger-joint-meets-fullservice-station.

We owe it to Auguste’s

tenacity that we can call this beautiful

place our home!” says Jacqueline.

WunderHaus intentionally chooses

likeminded partners, specifically those

specializing in sustainable agriculture.

“As we grow, and as the world of local

farming grows, it is increasingly important

to invest in businesses that invest in

the well-being of the world. We believe

this is a small but vital step in making

the world a better place for our children.

That’s ultimately what we’re after; we

want our children to live in a world

with clean water to drink, fresh food to

consume, and healthy soil to grow,” says

Jacqueline.

They are willing to take certain financial

risks for the greater ecological good.

“We’ve observed and studied what is

going on with our food systems, with our

pollinators, and with our waters, and we

have developed an understanding of what

can happen when things get out of hand.

We cannot unlearn what we know and

are now faced with a sense of obligation

to do better,” says Jacqueline. Wunder-

Haus contributes to systems that embrace

and advance the state of the natural

faulknerlifestyle.com 9


world. “There’s an old saying that ‘We

do not inherit the earth from our fathers

but borrow it from our children.’ In short,

everything WunderHaus is, is because of

two little girls and our hope to be able to

say to them one day, ‘We tried.’”

Try, they certainly do. WunderHaus has

several non-negotiables for partnering

with growing suppliers. They attempt

to source all produce and grains within

Arkansas and its neighboring states.

“However, we do carry a few exceptional

products from The Grain Place, an

incredible farm in Nebraska that is a

pioneer of sustainable agriculture. Our

intent is to source as much locally,

organically, ethically, and sustainably

produced product as we can in hopes to

grow that sector of food production…

We also try to buy pre-prepared products

like beverages and jams from small

companies intent on doing the good

work,” says Jacqueline.

With menus adjusting for seasonal

availability, some dishes appear more

frequently than others. “We are finally

at a place where we have a curated list

of dishes that remain mostly constant

with rotations of vegetables and proteins

within the dishes themselves. I get to

name most of the dishes we put forth, so

I get to do lots of research and practice

my mom puns and jokes,” she says,

adding, “We serve new dishes all the

time, so relying on our staff, our friends,

and our guests to aid in the process

makes it even more of a delight!” Some

recent dishes available at WunderHaus

include “Hans & Hans” and “I Would

Do Anything For Love,” the latter a

ground black angus beef meatloaf baked

with jowl bacon and Düsseldorf cream

sauce, served atop Yukon gold mashed

potatoes with a sautéed zucchini squash.

The restaurant’s homey decor and

ambiance enhances its inviting nature.

Enjoying a comforting meal while

relaxing in a chair that looks like one

your grandma had gives the establishment

a certain restful quality. Diners can

thank Jacqueline’s personal philosophy of

giving old things new life. “We not only

keep things from going to the landfill,

we are curating a collection of objects

with unique histories. Collectively, we

love to visit flea markets, estate sales, and

antique stores…Previously loved objects

have stories to tell; they all have lives of

their own, giving them a home in our

‘Haus’ makes our little former service

station that much more magical.”

In fact, many of the found objects gracing

WunderHaus have significance. “Our

steins were gifted to us by a man who

traveled to Germany while in the service.

He came by the restaurant while we were

painting and gave us his entire collection

without asking for anything in return.”

This was the start of a trend. “An elderly

German woman gave us a beautiful

plaque that reads ‘God bless this house

and all who come and go’ after dining

with us. I collected our light fixtures

and glassware the summer we worked

on the transformation. And the little

seating nook affectionately known as

‘Table 24’ came from Jenifer’s Antiques in

downtown Conway. Apparently, it was

part of a set a woman commissioned for

her husband in the 1950’s...”

The restaurant now has 15 employees,

each unique and special to the owners.

10 faulkner lifestyle | august 2O19


“All of them have big plans, and one of

the most fulfilling parts of our business

is being part of their journey. We have

laughed together, grieved together, and

made a great number of people very

happy in the span of nearly two years.

We have two college graduates leaving

us for bigger and better things, and we

could not be prouder!” says Jacqueline.

WunderHaus does far more than

produce fabulous food. It extends its

reach to the community, offering partner

dinners with question and answer

sessions, and quarterly vendor Wunder-

Markets. “The goal is to connect our

farmers and our guests, closing the gap

between small businesses and people

in the market for goods. Our hope is to

see a healthy local economy — a place

where the market is more connected

with our identities — where we know

the people from whom we purchase our

goods, we make connections, and we

depend on one another...” Jacqueline

notes this is not a new concept. “Slow

down; look people in the eye; do good,

honest business; and try to be kind.”

“In the long run, we seek to bridge the

gap between the consumer and the

producer both with our restaurant and

with the WunderMarket series. The goal

is to restore our sense of wonder, and

there are two facets to that endeavor.

One is fostering a space where people

can buy locally produced, unique

goods in a setting that nurtures shared

experiences…The other is to find a way

to fund community ‘Green Spaces,’ like

public gardens, pollinator habitats, and

community food forests throughout the

City of Conway,” says Jacqueline.

The WunderHaus team believes community

— through food, shared experiences,

and locally sourcing – can have a greater

impact on our culture. “What if the secret

to keeping the ‘American Dream’ alive is

simply being more community oriented?

These days, it seems you cannot get away

from the notion we are a divided country.

What if we are more alike than different,

and all it takes to realize that is a bowl

of really good soup, belly laughs with a

stranger, a magical little Christmas market,

or a community garden? I’m deeply interested

in finding ways to connect people,

and I believe our greatest common assets

are nature and one another.”

Looking to the future, WunderHaus will

continue to expand and grow its farmto-table

dinners and its WunderMarket

series. A kitchen expansion is also in

talks, as well as constructing more

restaurant space to reduce table waiting

times. “Jason is a talented brewer, so we

are toying with the idea of expanding to

on-site beer production. He and Auguste

are developing a garden dedicated to

the restaurant as well,” says Jacqueline.

Most of all, perhaps, the trio is looking

forward to a well-deserved nap.

robin stauffer | owner & art director

501.730.6725 | conway, ar

faulknerlifestyle.com 11


farming

Robin Ralston at WunderHaus in Conway

Ralston Family Farms

The farm‘s concepts

of sustainability and

local sourcing led to a

partnership with Conway

restaurant, WunderHaus.

Ralston Family Farms

not only provides their

rice, they recently

partnered for a farm-totable

dining experience,

which featured several

rice varieties over

its five-course meal,

pairing options, and a

subsequent questionand-answer

session.

BY: JENNIFER STANLEY

PHOTOS BY BRANDY STRAIN-DAYER

Just a bit west of Faulkner County in

Atkins sits Ralston Family Farms. A

full farming operation, the Ralstons

grow several varieties of rice, sustainably

and ecologically.

The “family” in the name is accurate, as

the Ralston’s operation is truly a family

affair. Tim and Robin Ralston spearhead

the farm. “Tim and our son, Matthew

oversee our 6,500-acres. I am managing

partner; Tim is co-owner and mill

manager,” says Robin. Matthew also oversees

the cattle operation. Their daughter,

Jennifer Bruehwiler is office manager and

runs the farm’s Instagram account. In

addition, daughter Ashley Ennis handles

the farm’s certifications, including the

BRC certification, which allows them to

ship internationally. She also created and

manages the company website.

Further, their daughter-in-law Brittani

manages the farm’s Facebook account,

and son-in-law Will Bruehwiler serves as

production manager. Grandson Hadley

Ralston also works part-time in production.

“We also have three Conway fellas

in our production area: Stew Prosser Jr.,

who currently attends Arkansas Tech

University (ATU) in Russellville as an

Ag Business major; Joe Downey, who

graduated with an Ag Business degree

from ATU and whose parents own

Downey Moving Company in Conway;

as well as Josh McConkie.”

“Tim and I both grew up, graduated

from, and got married in Conway. We

consider Conway our hometown and

have family and a number of good

friends there. We also attend Grace

Presbyterian Church in Conway, so our

roots there run deep,” says Robin.

The Ralstons began rice farming in 2006.

“We started when the Point Remove

Wetlands Reclamation and Irrigation

District was in place. My husband’s

family has been farming and raising

cattle since the eighteenth century, when

they came over from Scotland. Even in

Scotland they were in agriculture, as most

people were then,” shares Robin.

Rice planting typically occurs in April with

harvest in late August through November.

12 faulkner lifestyle | august 2O19


The fourth course served during the recent farm-to-table five-course dinner at

WunderHaus was the Purple Rice Risotto with Prosecco and Butter Poached

Langoustine Lobster, Roasted Kohlrabi and Purple Basil Oil.

Variations of rice grown include basmati,

jasmine, traditional southern long grain,

and nature’s blend, as well as the farm’s

new varieties of aromatic purple and red.

Aromatic purple and red and traditional

southern long grain are planted as blends in

the field and are also harvested as blends.

When asked which type she prefers,

Robin shares, “My favorites would be

our aromatic purple and red, due to the

high anti-oxidant levels they contain, as

well as the crazy good flavor and texture.

Cornell University published a research

paper giving details about the properties

and benefits of these varieties. I’m also in

love with our rice grits we’re starting to

come online with, which are made from

our golden and nature’s blend! But, you

know, I’m really kind of in awe of the

jasmine and basmati too.”

Ralston Family Farms enjoys a number

of fruitful partnerships. In fact, the

company partners with over 2,200 stores

nationwide (complete list at RalstonFamilyFarms.com).

“We are extremely proud

and grateful that we provide Conway

Public Schools, as well as other state and

private schools, with our golden rice,”

shares Robin. The farm is also the sole

provider of jasmine rice to Blue Apron.

“We are a true family farm, where we

grow, harvest, mill, and package only the

rice varieties we grow right here on our

farm. We certify all our rice as non-GMO,

gluten free, (the browns are certified

as whole grain), kosher, and Made in

the USA. We grow sustainably and

ecologically for future generations. We

purposefully put a great deal of thought

into which varieties we grow. This is a

great benefit to having a mill where you

only mill what you grow; you can grow

what people really love,” says Robin.

In fact, the farm’s concepts of sustainability

and local sourcing led to a

partnership with Conway restaurant,

WunderHaus. Ralston Family Farms not

only provides their rice, they recently

partnered for a farm-to-table dining

experience, which featured several rice

varieties over its five-course meal, pairing

options, and a subsequent question-andanswer

session.

Of the pairing meal, Robin says,

“Jacqueline, Jason, and Auguste are true

artisans who deeply care and love where

they source the creations they present.

They absolutely walk the talk and carry

forth with the biggest hearts I know.

They don’t just want you to have a

phenomenal meal, which you will have,

they want you to experience, and walk

away with, a memory. We are honored

and grateful to be part of WunderHaus.”

Adds Robin, “Growing up, my family

lived a block away from the restaurant,

on Faulkner Street, so it’s like coming

home when I walk through the doors.”

CONNECT

Ralston Family Farms

321 Atkins Bottom Rd, Atkins

479-857-8435 | 479-857-3790

RalstonFamilyFarms.com

RalstonFamilyFarms@gmail.com

faulknerlifestyle.com 13


urban farming

Kim Doughty-McCannon and Zack

McCannon with some fun help from

their two-year-old son, Winfield


There is something about

a well-designed, functioning,

systemized ecosystem like

an urban farm that gets

your mind spinning about

the positive impact it can

have on a planet that is

taken for granted.


— Zack McCannon

14 faulkner lifestyle | august 2O19


Bell Urban Farms:

Ringing in the Harvest

BY: JENNIFER STANLEY

PHOTOS BY BRANDY-STRAIN-DAYER

Bell Urban Farm’s wares, grown right

on Tyler Street, are as homegrown

as a Conway resident can With the

growth in popularity of farm-to-table

dining and sustainable produce, the farm

is ideally equipped to bring fresh, organic

offerings to Faulkner County.

The farm is run by Kim Doughty-

McCannon and Zack McCannon with

some fun help from their two-year-old

son, Winfield. Armed with a biology

degree from Arkansas Tech University,

Kim worked as a microbiologist at the

Arkansas Department of Health Public

Health Laboratory before pursuing

her interest in organic farming. “After

completing an apprenticeship at Little

faulknerlifestyle.com 15


Rock Urban Farming and spending a

year as Arkansas GardenCorps service

member for the Faulkner County Urban

Farm Project, I am excited to grow my

own farm in Conway,” shares Kim. She

is passionate about creating a productive

farm that also serves as an educational

community space for the neighborhood.

For his part, Zack graduated from the

University of Central Arkansas with a

film degree and has focused on documentary

films. One fateful documentary

dealt with seed swaps, which introduced

him to organic and urban farming. Zack

recently left his career as a television

producer to focus on building the farm.

He is also pursuing real estate investment

with a goal to develop apartment

complexes “that push the boundaries of

design to include solar energy, rainwater

harvesting, and on-site farms.”

Bell Urban Farm is in its third growing

season. “Bell is an old family name on

Zack’s grandmother’s side. We think it

has a ‘ring’ to it and makes our farm bell

even more significant,” says Kim. It was

Kim’s experience with Little Rock Urban

Farming and the Faulkner County Urban

Farm Project that eventually led to Bell’s

founding. “I discovered I was passionate

about farming, and I specifically liked

the urban setting, since it is easier to

interact with the community. Our whole

property is around one acre, and we

farm on less than one quarter of it!”

Likewise, a work experience inspired

Zack’s love of farming. “Working on

the seed swap documentary helped me

realize sustainable farming could be

many small farms, and those can be in

an urban environment. Kim inspires me

on many levels but the biggest is her

ability to use the farm to interact with

the community,” says Zack.

The family pitches in where needed,

running the farm as a true partnership.

“Our schedule is different every day.

Kim is mainly in charge of the overall

farm planning, including what to plant,

when and where to plant it, what needs

harvesting and on what days.” Says

Zack. He is primarily responsible for

farm maintenance, such as harvesting

and processing, turning over and prepping

beds for a new planting, weeding,

mowing, and maintaining the compost.

“In summer we have volunteers, friends,

and family members who help with

harvesting, weeding, planting, watering,

and making bouquets. Though the farm is

small, it takes teamwork to get everything

accomplished on a weekly basis. Our son,

Winfield, already enjoys helping water

and collecting eggs — in between digging

for worms. We envision him being a big

help on the farm in the coming years. We

are also expecting another farm baby, due

in late July!” shares Kim.

Bell Urban Farm is a Certified Naturally

Grown (CNG) Farm. “We pay dues and

are inspected yearly to ensure we follow

16 faulkner lifestyle | august 2O19


natural production standards…We never

use any chemical pesticides, herbicides, or

fertilizers on our flowers or produce. We

use a mix of compost and chicken manure

to enrich our soil. We practice crop

rotation and deep mulching to prevent

weeds. By planting a variety of produce,

herbs, and flowers on our farm, we create

a habitat for pollinators and many other

beneficial insects — some of which help

us control pests naturally,” says Kim.

With the desire for fresh, pesticide-free

produce and the farm-to-table concept

gaining popularity, Bell Urban Farm

differentiates its offerings in Conway

by growing cut flowers, microgreens,

edible flowers, and herbs. Bell also holds

a Homegrown by Heroes certification,

possible due to Zack’s veteran status.

“Homegrown by Heroes is a marketing

brand Arkansas Grown created to let

consumers know our farm is at least 50

percent veteran-owned. There are several

other organizations, such as NCAT, that

offer learning resources for veterans

pursuing careers in farming,” shares Zack.

The farm partners with New South

Produce Co-op and The Locals to host a

weekly vegetable Community Supported

Agriculture (CSA) pickup. CSA is

essentially a direct partnership between

growers and consumers. CSA patrons

become members by paying for goods

in advance, giving the growers funding

needed to grow the fresh, natural

product. “Current members signed up

for the spring and summer share, which

includes a box of seasonal veggies

weekly. They also had the option to

add on locally produced meats, cheeses,

jams, coffees, flowers, and breads. The

vegetables come from co-op member

farms across the state, all of which are

either Organic or CNG,” explains Kim.

Though the spring/summer CSA is

closed for the season, Bell offers a

flower CSA, which is currently open.

Flower CSA members receive a fresh

quart-sized mason jar bouquet weekly

until the end of August. “We also have

an option for Conway businesses that

includes weekly fresh flower delivery

and the option to sign up until the end

of September,” adds Kim.

“We encourage folks who want to

support local growers to visit one of the

farmers’ markets in Conway or to order

local produce online through Conway

Locally Grown. This is an online farmers’

market where you place your order at

the beginning of the week and pick it up

on Friday afternoon, between the hours

of four and six, at St. Peter’s Episcopal

Church in Conway.” Bell Urban Farm,

as well as several other local farmers, sell

fresh offerings through the site. “You can

find eggs, meat, cheese, vegetables, fruit,

flowers, baked goods, soaps, and more

listed weekly at conway.locallygrown.net.”

For those spur-of-the-moment shoppers,

Bell offers its farmstand. The stand is

self-serve, and offerings vary by season.

“For example, this week we have mixed

floral bouquets, gladiolus bouquets,

garlic, pea shoots, and sunflower shoots.

We look forward to having eggs stocked

again as soon as our new hens begin

laying.” The farmstand is located under

the porch of Bell’s green farmhouse at

2011 Tyler Street, and payment details

are posted at the stand. Current hours are

Saturday from eight to five and Sunday

from eight to two. The farmstand should

also be open throughout fall.

Taking this concept further, Kim and Zack

are in the early planning stages to open

a retail store on the farm officially called

The FarmStand. “We envision a food

grocery store selling all locally produced

goods from fellow farmers around

Central Arkansas. We will sell vegetables,

fruit, meat, eggs, cheese, jams, jellies,

breads, flowers, locally roasted coffee,

and more! We would also like to use this

space to host educational workshops and

events for the community. Workshops

would include topics such as food

preservation (canning and fermenting

foods), composting, beekeeping, chicken

faulknerlifestyle.com 17


scene | heard

keeping, organic pest and weed control,

floral arranging, meal planning using

local food, cheesemaking, and more…the

possibilities are endless!” says Kim.

Urban farming is a passion for the

McCannons. When asked what they

enjoy most about the venture, Zack

explains, “I am a big idea, dreamer, entrepreneur,

kind of guy. There is something

about a well-designed, functioning,

systemized ecosystem like an urban farm

that gets your mind spinning about the

positive impact it can have on a planet

that is taken for granted. A regenerative

farm reminds us how important all life

is to ecosystems. I grew up with terrible

eating habits…When you start growing

your own food, you begin to chip away

at those bad habits and start creating

your own food systems.”

Kim adds, “I have a hard time answering

this question because I enjoy what I do

so much it is difficult to put it into words!

I am passionate about being part of the

local food/flower movement because

I see the positive impact it has on our

community and the environment. I enjoy

the fact that every day is different on the

farm; there are different tasks to complete,

and the schedule varies with the changing

seasons. I love working outside during the

day and observing and appreciating nature

instead of sitting behind a computer.

I enjoy growing beautiful things like

flowers and seeing people enjoy them in

their homes each week.”

CONNECT

Bell Urban Farm

Conway, AR

@Bell Urban Farm

@Bell Urban Farm

www.BellUrbanFarm.com

18 faulkner lifestyle | august 2O19


OPENING IN

AUGUST

MON - SAT 7:30AM - 3:30PM PATTICAKESBAKERY.COM

1137 FRONT ST. CONWAY, AR 72032 501.205.1723

faulknerlifestyle.com 19


good taste

YGFBFKitchen Owner, MaryAnn Strange

YGFBFKitchen in

Downtown Conway


I crafted my menu around gourmet meals

you would normally eat at a restaurant for

dinner. I serve some normal dishes to appeal

to those who enjoy classics but for the most

part, my food truck is Gourmet to Go.


—MaryAnn Strange, YGFBFKitchen

BY: LEAH ASHBY

PHOTOS BY BRANDY STRAIN-DAYER & SUBMITTED

Grab your girlfriend, grab your best

friend and head to the Conway

Food Truck Park, where you will

find delectable fare served by MaryAnn

Strange at YGFBFKitchen Mobile Food

& Catering. Located at 1013 Main Street,

you can’t miss the bright red truck and

the owner with a contagious smile.

MaryAnn, who has lived in Faulkner

County since 2007, delivers a diverse

menu with fresh ingredients. Items on

the menu include Crab Stuffed Salmon,

YGFBFKitchen’s Spicy Shrimp Feast,

20 faulkner lifestyle | august 2O19


Cajun Combination Pasta, Rasta Pasta,

Catfish and Shrimp Po’ Boys, just to

name a few. Crowd favorites include

Bacon and Spinach Chicken & Shrimp

Alfredo, Cajun Smothered Shrimp and

Grits, Chicken and Red Velvet Waffles

and Mixed Fajita Nachos. Is your

mouth watering yet?

Diversity is a priority for MaryAnn in the

food truck kitchen. “I would say I love

being able to be free and create different

dishes at my own discretion. Being able

to provide for my family and show my

kids that following your passion can lead

to amazing rewards,” MaryAnn shares.

Speaking of family, MaryAnn is especially

proud of her three children: Christopher,

Christian and Chelsi.

MaryAnn has been cooking longer than

she can remember, but she kicked it up

a notch when she was living in Atlanta

during college. “I got tired of eating

noodles and fast food and decided to

ask my mom and dad for some help in

the kitchen. After cooking my first pot

roast in a crock pot, I was amazed at how

so little ingredients were so delicious!

I began watching Food Network every

day – my favorite was Rachel Ray and

her 30-minute meals. She made it look so

effortless and easy using things we find

at our local grocery store. I was hooked

– my favorite and only channel I watched

was Food Network there on out (when

I wasn’t studying – of course LOL).

Cooking helped me feel closer to home in

a way by sharing those long phone calls

with my mom and dad and their recipes

that I loved as a kid,” she says.

The inspiration to open a food truck

in Conway became a reality when

MaryAnn was laid off from her job of

eight years. After discussing business

ventures, her boyfriend asked her what

she loved to do, and her answer was to

cook. MaryAnn was hesitant to start her

own business at first because she had no

faulknerlifestyle.com 21


experience selling food in large quantities.

She initially sold plates with amazing

response. From there, more and more

people continued to ask about becoming

mobile and participating in festivals.

“We just said let’s do it, let’s start

a mobile food truck and serve our

community with delicious, different,

gourmet food to go. I’m a true foodie

at heart, and I am the type of person

that doesn’t like eating the same thing

every day. I knew there were others out

there that wanted different meals that

didn’t follow the norm and taste like it

was made in a 5-star restaurant, but to

go as well, MaryAnn says. “Most of the

restaurants I used to visit, you either

got a salad, burger, taco, or chicken

sandwich. I didn’t want to be the norm.

I wanted my clients to have filling meals

that were considered lunch but ate

like dinner. I crafted my menu around

gourmet meals you would normally eat

at a restaurant for dinner. I serve some

normal dishes to appeal to those who

enjoy classics but for the most part, my

food truck is Gourmet to Go.”

With a thriving food truck culture,

MaryAnn has a goal to provide

exposure not only for her food truck

business, but also our community.

“I really want to get YGFBFKitchen

featured on Food Network’s Diners,

Drive -Ins and Dives. To have a

national network see what our town

is about would be amazing! And Guy

could taste some amazing food while

he’s here. After running a successful

business here in Conway for at least a

couple of years, one of my goals is to

own a small bistro restaurant. Nothing

too big, maybe 5-7 tables where I can

focus on giving customers the best food

experience with amazing service.”

STANDARD HOURS OF OPERATION

for YGFBFKitchen are 11:30am-3pm

Monday through Friday, travelling

to Little Rock every third Friday

of each month. The weekend

schedule varies to accommodate

catering events on Saturdays.

YGFBFKitchen plans to host Soul

Food Sundays once a month.

YGFBFKitchen also caters small and large

events around the state. Known for an

array of beautifully displayed food and

presentation, YGFBFKitchen has also

sponsored numerous charitable events

in 2019. MaryAnn can be reached at the

YGFBFKitchen website or Facebook page.

CONNECT

YGFBFKitchen

Conway, AR

YGFBFKitchen.com

Facebook:

YourGirlfriendBestFriendKitchen

22 faulkner lifestyle | august 2O19


ST. JOSEPH

SCHOOL

FAITH • LEARNING • LIVING

NOW ENROLLING

PRE-K - 12TH GRADE

FOR 2019-2020

Call to

schedule a tour.

501.329.5741

502 Front Street • Conway • stjosephconway.org

Visit onlyinark.com

FOR THE BEST of OUR HOME STATE.

Member FDIC

Presented by

faulknerlifestyle.com 23


styles from local retailers

the look

PHOTOS BRANDY STRAIN-DAYER

MODELS: COLE HOOVER AND JARRETT HOOVER

24 faulkner lifestyle | august 2O19


MODEL: VICTORIA FOUNTAIN

MODEL: GRACEN MAHAR

faulknerlifestyle.com 25


MODEL: TAYLOR ANN PARKS

MODEL: ANNA CLAIRE BAILEY

26 faulkner lifestyle | august 2O19


MODEL: EMMA EASTHAM

faulknerlifestyle.com 27


good taste

Conway‘s Streetside Creperie

Making Local Food a Local Concept


People need to get

behind the places that are

doing it right to support

them. You want to be

a change-maker? Every

dollar you spend is a vote

for what you want to see

in your community.


—Spencer Pearson

BY JENNIE STRANGE

PHOTOS BY BRANDY STRAIN-DAYER

Outside, a couple sits at a quaint

patio table, cups of coffee

steaming in their hands. As I

walk up, two teenagers glide past on their

skateboards and get to the door before

me, holding it open. A step inside and I’m

greeted by the laughter of the young kid

in the corner as his mom wipes whipped

cream from his mouth. A chalkboard

wall displays seasonal specials (blueberry

lemon curd, peaches and cream), the

background music is toe-tappingly upbeat,

and the workers behind the half-counter

are swirling batter onto the griddle while

welcoming me with genuine smiles.

I suddenly feel like I have stepped onto

the set of Gilmore Girls — right into

the imaginary idyllic small town of

Stars Hollow. But instead, I’m still in

Conway, and this picturesque café is

very much real.

Spencer Pearson, the brains behind

Streetside Creperie, explains that the

restaurant’s name is important in

purpose as well location. “I wanted to

be on the street — it’s a very European

thing — you’ll see people eating out

28 faulkner lifestyle | august 2O19


on the streets and sidewalks. I love that

idea of togetherness where everyone is

walking by. It feels more like a community

than when people are shoved into

booths in their own little world.”

So, three years ago, when Spencer was

ready to put his plan into action, he

knew this spot in the heart of downtown

would be perfect. He wanted the place

to be intentionally small with a cozy

feeling, the option for inside or outside

seating, and the ability for customers to

walk to the storefront café.

But Spencer is intentional about much

more than the feel of the space. His initial

thought behind starting his own restaurant

was to create a local eatery working

towards the farm-to-table concept that

has become popular in recent years.

“In other areas of the country, farm-totable

is to be expected. Here, a lot of

people are just like “why does that even

matter?”” Spencer shrugs his shoulders.

“We are in the natural state. We have

everything we need to be growing great

food, but farm-to-table isn’t nearly as

common.”

When the creperie opened its doors

in the fall of 2016, they were the first

in Conway to make a commitment

towards the idea of sourcing local

products from local farmers. Initially,

they worked with just 6 or 7 farmers to

source goods; now they have farmers

from all over the area calling to share

what they have available. They currently

bring in almost 30% of their purchased

food from over three dozen small-scale

Arkansas farms.

“My favorite part of the job has been

working with these farmers and their

families. I get so tickled when I get

to go out to their farm and see how

they’re growing the food and see their

family structure. It’s usually an amazing

sense of togetherness. And to see how

differently they farm from conventional

farmers is also super inspiring — it’s

night and day. I truly believe if people

understood more about this, they would

choose local.”

Spencer admits that working this way is

more challenging, logistically. Weather,

availability, seasons — these all influence

what they can offer each day. “But it’s

worth it. If we support local, we are

working towards addressing the larger

food problems.” Pearson’s passion for

the topic is evident, and something that

grew during a volunteer stint working

at Heifer Ranch in Perryville. “I learned

so much about how delicate our food

system is — local food was a topic that

kept coming up.”

faulknerlifestyle.com 29


The brains behind, Streetside Creperie,

Spencer Pearson.

Beyond the support given to local

farmers, this small owner-operated

business also employs 10 people and

feeds back into Conway’s economy in

numerous ways.

“We want to show others this can be

done — we’re so happy to see Wunder-

Haus in town now working towards the

same goals,” Spencer motions across the

street. “People need to get behind the

places that are doing it right to support

them. You want to be a change-maker?

Every dollar you spend is a vote for what

you want to see in your community.”

Spencer pauses to wave goodbye to the

customer walking out the door, “Thanks

for coming by — good luck with your

interview this week!”

And that moment right there is a perfect

summation of Streetside Creperie — local

folks, local purpose, local food. Even Stars

Hollow couldn’t ask for more…

Located at 1321 Oak Street in

Downtown Conway.

Streetside Creperie is open

Tues-Sat from 8 am-2 pm.

30 faulkner lifestyle | august 2O19


Residential & Commercial

Roofing • Siding • Gutters • Windows

Equinox Louvered Roof • Metal Roofing

www.arkansasroofingkompany.com

501.513.9119

Solar Patio Louvered Roofs • Pergolas • Pavilions

Gazebos • Retractable Screens • Big Green Egg

Evo Grills • Upscale Outdoor Furniture

Lifetime Amish Poly Furniture and Structures

Tent Clearance event happening now!

1915 Walkers Trail • Conway • 501.205.0411

www.arkansasoutdoorconcepts.com

faulknerlifestyle.com 31


good taste

Jocelyne and Luis Recinos,

Owners, Rolled Up Ice Cream Shop

On a Roll... Rolled Ice Cream

BY XOCHILT HAWKS

PHOTOS BY BRANDY STRAIN-DAYER

The weather in Faulkner County is

perfect for enjoying frozen desserts

typical of summer. One of the

most traditional warm-weather treats is

ice cream — a frozen mixture of cream,

sugar, milk and flavorings. Ice cream has

changed a lot in the last 200 years, and

now a new style of ice cream is spreading

in the United States: rolled ice cream—a

global phenomenon of ice cream delight.

Most ice creams are made ahead of time

in an electronic ice cream machine, but

rolled ice cream—also known as stir-fried

ice cream—is made to order by hand.

This unique style of ice cream is not

pulled from frozen buckets by the scoop,

rather its liquid base is poured onto a

frozen pan and then chopped, mixed,

spread and rolled right in front of you.

With its origins in Southeast Asia being

first served in places such as: Thailand,

Malaysia, Cambodia, and the Philippines,

under the name “Thai rolled ice cream” or

“stir-fried ice cream,” the U.S. picked up

on the trend around 2015.

The concept is as simple as its name: Rolls

of ice cream are placed in a cup, it allowing

for the addition of as many toppings as

desired, such as toasted marshmallow,

gummy bears, coconut or hot fudge. The

reference “Thai stir-fried” is because it

looks like it is made on the hot grill that

people cook meat and vegetables. The first

step for the ice cream however is to pour

the ice cream milk base over a freezing (5F

to -4F) stainless steel plate (some places

use dry ice to chill it, others run coolant

underneath that plunges the temperature

well below zero). As the base freezes,

it’s manipulated with little paddles, like

kneading bread, and then spread out

across the steel plate. Then they push a

spatula underneath it to turn it into rolls

of the now frozen liquid ice cream base.

The rolls are then stood on end in a cup

and covered with your favorite toppings.

It’s the freshest form of ice cream that you

can get right now, as everything is made to

order right in front of you.

You don’t need to buy a plane ticket to

get your hands on a cup of rolled ice

cream. Rolled Up Ice Cream Shop on

Bob Courtway in Conway is where I

was able to try some last week. Inside

the shop a cluster of people waited

patiently in line to place their orders.

They laughed and took photos of the

staff at work while waiting for their

orders. There are many options with

fresh fruit (strawberry, pineapple,

32 faulkner lifestyle | august 2O19



We want to make sure that everyone

feels welcome here. Feel at home.


—Luis Recinos, Co-Owner

banana, peaches, mango), your homestyle

flavors (s’mores, red velvet, cookies

and cream), and many other amazing

choices. Plus, you can always create

your own customized creation. Luis

Recinos, the stores owner, says “Chubby

Cheesecake is a popular flavor where

we actually mix a slice of cheesecake

into the vanilla base.” They they top it

with strawberries and a graham cracker.

“Rocky Rolls” is a delicious chocolate

base mixed with marshmallows and

almonds and topped with more delicious

almonds and marshmallows. Kids cups

are $3.25, and regular cups are $5.98.

This includes all flavors on the menu or

your creative customized flavor.

Luis and Jocelyne Recinos, both owners,

are two hard-working, full of energy,

passionate individuals. Luis and Jocelyne

were both born in California and

moved to Van Buren, Arkansas at a very

young age. Luis’ parents are originally

from Guatemala and El Salvador, and

Jocelyne’s parents are both from El

Salvador. They met in high school in Van

Buren through Jocelyne’s brother, whom

with Luis played soccer. They have been

together for about 8 years. Luis attended

college at the University of Fort Smith,

but he didn’t really know what he

wanted to do. In the back of his mind,

he always wanted to do something for

himself, start a business.

Luis talked about how much he loves ice

cream, and remembers when growing up

they would always get ice cream on the

weekends. His family in Fort Smith has

a successful rolled up ice cream—fruteria

business, and this is is where Jocelyne

and he had their first experience with

Rolled Ice Cream. They shared a Ferrero

Rocher flavor, a flavor that has become

on option at their own location.

Receiving his motivation from his family,

Luis then set his heart and mind to it and

started learning everything from making

the ice cream to seeking inspiration for

ideas. When they first came to Conway

looking for housing there was not yet a

rolled ice cream business. However, by

the time they arrived another location

had opened. Yet with both of their hearts

set on opening an ice cream shop, they

continued with their plans.

faulknerlifestyle.com 33


Plans didn’t go as smoothly as they had

thought they would. They were not able

to open in October of 2018 as they had

hoped. Luis believes it was mostly due

to the learning curve for both of them.

“Everything that could go wrong, kind of

went wrong.” Yet they stuck it out and

kept pushing until it was all set and ready.

Enduring many heartaches in the process

and still expecting something to go wrong,

they did not tell anyone or do any advertisement,

and simply went in on Friday,

June 7th and Voted turned One on of the the OPEN Best sign and

prayed Faulkner for the County best. Real Steadily Estate the business Companies is

growing and Voted people One are of finding the Best out about

the Faulkner new Rolled County Up Real Ice Cream Estate Shop. Companies

Being new to the community, Luis and

Jocelyne were eager to meet people and

most importantly find a home church.

Rick Green, Broker Elizabeth Hall Nikki Hawks Jones

Luis got 501.276.1081 on Google 501.730.8966 one afternoon 501.472.4689 and

Rick Green, Broker Elizabeth Hall Nikki Hawks Jones

searched 501.276.1081 for “Iglesias 501.730.8966 en Español” 501.472.4689 (Church

in Spanish) where he found New Life

Church with Daniel Ramos, who has been

amazing support, and who later introduced

him to Francisco Yañez (owner of

Gary Hogan Velda Lueders Tami McConnell

Las Delicias)

501.450.0807

who was

501.730.2857

essential

501.269.3757

guidance

Gary Hogan Velda Lueders Tami McConnell

in the last minute details for the opening

501.450.0807 501.730.2857 501.269.3757

of the Rolled Up Ice Cream Shop.

Results that move you!

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34 faulkner lifestyle | august 2O19

Luis and Jocelyn have already fallen in

love with Conway and its people. Both

talked about the support they feel from

local businesses in the community. New

Life has become their home church

where Luis says since day one they have

been engaged and made to feel at home.

Their church family is always checking

on them and giving them opportunities

to help with the church as well.

After I had learned that Luis and

Jocelyne both have the same favorite

ice cream (Bananas for Honey), I had

to give this one a try. This is ice cream

with a fresh banana smashed into it.

Then it is spread out thinly on the

grill, honey (local honey from their

neighbors Brother’s Honey) is added

to the middle, and then rolled. Then, if

that doesn’t already sound amazingly

delicious, it is then decorated with more

honey, whipped cream, sliced bananas

and cinnamon.

The frozen dessert concept has also

proven to be an enjoyable form of

entertainment as well. Luis talked about

the excitement on children’s faces as

they come up to the glass to watch the

ice cream come together… and that is

when “it’s time to put on a show for

them.” Social media platforms such as

Instagram showcase an array of amusing

videos and pictures featuring different

businesses that highlight this trend as

a menu option. Thai rolled ice cream

successfully added some flair to one of

America’s favorite sweet treats. Undeniably

popular, consider this location for

your next “innovative dessert.”

Rolled ice cream is amazing because you

can turn the ice cream base into any flavor

you want. It is only a matter of how

exotic you want to get with the flavors.

The texture is different from traditional

ice cream too. Initially it’s more firm,

and feels like when you’re sticking your

spoon in it, it’s not as creamy, but as

soon as the ice cream is exposed to some

form of heat—like inside your mouth—it

immediately liquefies and turns into this

really incredible creamy texture. Rolled

ice cream stays in form a little longer than

regular ice cream, too.

Because of the support they have felt

from the community, Luis and Jocelyne

are shopping local and incorporating

that into the menu. A sugar-free option

is in the works and they are hoping to

have it available here very soon. As for

dairy-free it is a tad more difficult, but

both are working hard trying to make

that an option for customers in the near

future. Both said they want to make sure

it is perfect and tasty before they serve

it. In addition to rolled ice cream, Luis

and Jocelyne have fruit cups (fruit with

Chamoy and Tajin).

Luis encourages everyone to take risks.

He believes everybody has good ideas,

but don’t end up doing them because of

fear of failure. As a new business owner,

he wouldn’t think twice about guiding

someone and trying to help them to not

make the same mistakes they made. Luis

wants to thank his parents for all the

support they’ve given him, his customers

and supporters, and God for bringing

them this far and the hope to go further.

August in Arkansas can create some

scorcher days, but strolling through

Conway with a cup of rolled ice cream

in your hand is a wonderful relief. And, if

nothing else, it restores some of the sense

of wonder to everyone’s favorite frozen

treat, even if “I roll, you roll, we all roll…”

doesn’t have quite the same ring to it.


faulknerlifestyle.com 35


spotlight

For the Love of Dance

Irby Dance Studio

Susan Freedle, Owner

1032 Front Street, located in

Historic Downtown Conway

In business since 1958

BUSINESS HOURS:

Mon-Thurs, 2pm-9pm

What do you love most about

your business and why? What I

love most about my business is getting

to see my students grow in gracefulness

while they gain self confidence. I love

getting to know and love these precious

students. Also, it is very special to get to

teach students whose parents I actually

danced with growing up.

How has your business changed

or evolved over time? The

Dance Studio business has changed

overtime in several ways. First, when I

was growing up we only learned tap,

ballet, jazz and pointe’. Now, dance

has opened up so many more genres.

Lyrical, Contemporary, Modern, Acro

and Hip Hop are some of the forms

of dance we now teach that we didn’t

learn when I was taking dance. Also,

students are learning hard skills earlier.

We are now teaching technique, skills

and steps to students who are five and

six years old that we used to teach to

seven and eight year old students.

What are some of the latest

trends in your industry? One of

the latest trends in the dance business

is technology. First, with cell phones

students are able to video dances/

dance steps in order to practice at

home. Secondly, technology allows

our teachers to get in-service hours by

signing up for lessons and tips from

actual professional Dance Teachers

and Choreographers from places like

New York City and Los Angeles. These

lessons are taught online. It is amazing!

What sets you apart from other

businesses in your industry?

What sets Irby Dance Studio apart

36 faulkner lifestyle | august 2O19


PHOTOS BY BRANDY STRAIN-DAYER

Zeek Wright

Zeek Wright is from Amarillo, Texas. He

received his Bachelor’s in Ballet Performance

from the University of Oklahoma. WIth

Ballet Arkansas his most recent roles

include; Dracula in “Dracula,” and the Sugar

Plum Cavalier, Arabian and Snow King

in “The Nutcracker.” Before joining Ballet

Arkansas, Zeek was a member of Ballet

West II, where he was featured in Ballet

West’s production of John Cranko’s “Romeo

and Juliet.” Zeek is in his third season with

Ballet Arkansas and is honored to continue

his professional career in Arkansas.


When I was growing up we only learned tap,

ballet, jazz and pointe‘. Now, dance has opened

up so many more genres. Lyrical, Contemporary,

Modern, Acro and Hip Hop are some of the forms

of dance we now teach that we didn‘t learn when

I was taking dance.


—Susan Freedle, Owner

L-R: Emily Hambuchen, Anna Claire Bailey,

Zeek Wright, Lauren Powers, Susan Freedle,

Madie Mazur, Olivia Wilson, Brooke Church

from other businesses in our industry is

our history. The Irby’s have influenced

dancers and dance teachers all over

Arkansas. This is a family business

with locations in Conway, Morrilton,

Searcy and Little Rock. Each location

is owned by either Glen and Rochelle

Irby’s daughter, Wendy, or former

students who grew up taking dance

from them. We have smaller classes

and are all about the individual attention

to our students.

How are you involved in your

community? Irby Dance Studio

has been involved in our community

in several ways. We were asked to

perform a Flash-Mob Dance on Front

Street during Arts Fest last October,

and we have been asked to participate

again this year. Also, we performed at

a fundraiser for The Women’s Chorus

of Conway last year. We demonstrated

dances that were popular in the early

Twentieth Century, and actually wore

clothing from that time period, and

had a group that performed a ballet

dance at the fundraiser as well. We

welcome the opportunity to participate

in community events. It is a joy to be a

part of historic downtown Conway!

What do you love most about

being a business owner in

Faulkner County? What I love

most about being a business owner

in Faulkner County is that I can pull

my business into community events.

Also, I enjoy having students from

surrounding towns that are in Faulkner

County as well. It allows the students

that do not go to school together the

opportunity to get to know each other

while dancing.

Who is/was your inspiration for

owning a business and why?

My inspiration for owning Irby Dance

Studio was Rochelle Irby. I am a life

long dancer and have found joy in

dancing my whole life. Rochelle helped

me develop the skills to be the dance

teacher and studio owner that I am

today. I will forever be indebted to her

for having confidence in me to carry

on the name of Irby Dance Studio and

continue to make it a vital part of the

communities it serves.

What plans do you have for

the future? My future plans are to

continue to grow and improve Irby

Dance Studio by offering the latest and

most up to date dance trends while

loving and nurturing our students.

faulknerlifestyle.com 37


conway garden spotlight

PHOTOS BY BRANDY STRAIN-DAYER

38 faulkner lifestyle | august 2O19


ER

The Lake Beaverfork Backyard

Oasis of Tim & Debbie Goodwin

faulknerlifestyle.com 39


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40 faulkner lifestyle | august 2O19

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dental care

Straight Talk on Crooked Teeth

The orthodontics industry has been one in

which the only goal throughout treatment

is to end up with straight teeth. Typically,

there is little regard for how the teeth got in

the crooked positions they are in. The only

barometer for success is if the teeth are aligned

and straight in the end. This style of treatment

would be analogous to finding a leak in your

ceiling and replacing the sheetrock of the ceiling

only without considering the source of the leak

in the roof. In other words, the problem looks

to be fixed and everything is pretty again, but

the next time it rains, here comes the leak. In

traditional orthodontics, the teeth appear beautiful

and straight when treatment is done, but

down the road, when the original undiagnosed

problems are not fully addressed, the teeth tend

to devolve back to their original positions, albeit

not as crooked as they were before but not as

beautiful as they should be. Why is this?

Well I’m here to tell you that they don’t just

randomly come into these crooked positions. It

is a combination of evolution and epigenetics

(environmental influence) that causes these

bad bites and crooked teeth. The crooked and

malpositioned teeth we see today have NOT

been a problem since the beginning of time.

Modern humans have a much softer and more

sugar-filled diet than our ancestors, which

not only gives us cavities (a “relatively” new

problem) but also lead to us having smaller,

more underdeveloped jaws due to less muscle

pull on the bones you get from chewing harder

foods. Another difference is the changes in

our nursing of newborns. We are the only

mammals in the animal kingdom that wean

our offspring before the first baby molar erupts

into the mouth. Breast feeding plays a crucial

role in developing the infants’ upper and lower

jaw and preparing the child for proper nasal

breathing and swallowing. Now you may be

asking “why do I care about boring prehistoric

skulls?” or “how does modern man’s small jaws

relate to my crooked teeth?”. Well I mentioned

these changes in skull and jaw structure because

it answers the “how” part of the question from

the beginning. Nothing much has changed

regarding the size of our teeth over the centuries.

They are just prone to coming in crooked due to

these evolutions in skull structure. That doesn’t

mean that everyone’s teeth will be crooked, but

the physically smaller jaw size does explain how

so many people have developed crooked teeth.

Now to answer the “why” part of the question.

The most important consequence and

the biggest reason that teeth can become

malpositioned has to do with the effects on the

airway. The human body’s number one priority,

at all times, is to take in oxygen. The body

will go through significant lengths in order to

keep breathing. If our jaws are not developing

forward like they should, and are “jammed back

in our throats” so to speak, the room for air to

pass through that space is more limited, not to

mention the room for the tongue is decreased as

well. We are supposed to be breathing through

our noses. This is not just because people look

funny with their mouths open all the time,

but because the nasal passage is important for

purifying and preparing the air we breathe for

our lungs in a way that the mouth cannot. If

the upper jaw is not developed forward like

it should be, that means the nasal complex is

not as developed as it should be either. This

leads to less room for air to pass through our

nose and into the back of our throats on down

to our lungs, which means we can’t breathe

through our noses properly. Since the body

won’t stand for not breathing, other methods

to breathe develop. This is where we get to the

famously negative term “mouth breathers”. If

the nasal passage is decreased in volume by the

underdeveloped upper jaw, the body starts to

adapt to allow the person to breathe through

the only other option available, the mouth.

This adaptation manifests as changes in tongue

position, lower jaw shape and size, lip posture,

and as a result of all of these…. crooked teeth.

For years, it has just been enough to straighten

the teeth without making any substantial

changes to the jaws or paying attention to

the patients breathing patterns. However, as

time passes and we learn more it is becoming

more and more obvious that to have a truly

«successful» outcome it all starts with the

proper diagnosis and identification of these

often-overlooked problems. Several dental and

orthodontic researchers have estimated that

80-85% of the population has a small upper jaw.

With a problem as prevalent as this, it is time to

start paying attention to it.

Finally, it is worth pointing out that the crooked

teeth and jaw issues are not even close to the

only effects seen from the diminished airway.

Problems like sleep apnea, TMJ pain, popping

and clicking jaw joints, chronic migraines, and

others result from airway compromises, further

proving the importance of recognizing and

treating the problem.

Because your

smile is

kind of a

BIG DEAL!

faulknerlifestyle.com 41


pet care

spread the word, spread the word,

save dogs‘ lives! save dogs‘ lives!

In just minutes, the temperature

inside a car can soar to dangerously

high levels, leaving pets at severe

risk of heatstroke and even death.

Yet every year, countless dogs die

from being left in hot cars.

DOG‘S BODY

TEMPERATURE

HEAT STROKE!

107–109 F

41.5–43 C

HEAT EXHAUSTION

≈104 F

≈40 C

NORMAL

100.5–102.5 F

38–39 C

!

A DOG‘S BODY

TEMPERATURE

SIGNS OF HEAT STROKE SIGNS OF HEAT STROKE

Heavy panting, difficulty breathing, excessive Heavy thirst panting, difficulty breathing, excessive thirst

Bright red tongue and mucus membranes, Bright which red tongue and mucus membranes, which

turn grey as shock sets in

turn grey as shock sets in

Thick saliva, drooling, vomiting, and/or diarrhea

Thick saliva, drooling, vomiting, and/or diarrhea

Unsteadiness and staggering

Unsteadiness and staggering

Lethargy

HEAT STROKE!

Lethargy

BY THE 107–109 TIME THE F SIGNS OF HEAT STROKE

BY THE TIME THE SIGNS OF HEAT STROKE

ARE VISIBLE, 41.5–43 CIT IS OFTEN TOO LATE. ! ARE VISIBLE, IT IS OFTEN TOO LATE.

HEAT EXHAUSTION

SOME DOGS ≈104 F

≈40 CARE MORE AT RISK:

SOME DOGS ARE MORE AT RISK:

NORMAL

100.5–102.5 F

38–39 C

short-nosed long-haired

ERS OF HEAT STROKE

THE DANGERS

!

OF HEAT STROKE

°F

°C

104 °F

>15 mins

temp

of suffering 40 °C >15 mins

body temp

of suffering

young or senior

short-nosed

collapse

seizures

coma

organ failure

death

!

long-haired

young or senior

collapse

seizures

coma

organ failure

death

DR. THOMAS CABANTAC

2725 COLLEGE AVE • CONWAY • 501-329-2940

TUCKERCREEKVET.COM

faulknerlifestyle.com 42


The Hair Company

Salon. 501.327.3322

Stylist.479.719.2976

liznoel.hairstylist@ gmail.com

local

business

Highlights • Balayages

Color Melts

Sombres • Ombres

Trendy Cuts

Lash Lift & Tint

Henna Brows

Makeup Artistry

Makeup Artistry

Call/Text 501.697.5520

Book online @

www.AmyGilstrap.com

New Season starts Sept. 3

We can’t wait to show off

our newly

renovated historic

building!

www.irbydance.com

1032 Front Street•Conway • 501.932.6027

Wilkinson’s

Mall

Voted #1

Shoe Store

in Arkansas

44 faulkner lifestyle | august 2O19

Want to advertise?

Contact us today!

FaulknerLifestyle@gmail.com

Shari Hoover 501.269-0196

Jackie Mahar 501.472.9447

Let us get you

“Back to School”

& “Game Day”

READY!

1165a Main St. • Vilonia

(501) 514-4916


eauty

PHOTO BY BRANDY STRAIN-DAYER

beauty industry ensures that she stays

informed with the latest technologies

and cutting edge ingredients in

skincare, which she loves to share with

her clients. Every product at Studio Skin

has been tried, tested and hand-chosen

by Angela herself.

Angela Jackson, Studio Skin

Angela Jackson draws upon over

21 years in the beauty industry,

beginning her career as a Licensed

Aesthetician in 1998. After training and

working directly under two different

Board Certified Plastic Surgeons in

Fayetteville for 15+ years, she went on to

establish her own business- Studio Skin.

She opened Studio Skin in 2008. Angela

also served two consecutive terms on the

Arkansas Department of Health Advisory

Committee. Not only does Angela bring

her profession inside Studio Skin she also

brings her passion for the industry.

After earning a diploma in Aesthetics

in Fort Smith, Angela continued her

education and pursued extensive

education. She has additional certification

and education in microcurrent

“facelift” treatments, microdermabrasion,

microneedling, acne treatments, lasers

(hair removal, spider vein treatment and

ablative treatments), hair removal, brow

shaping artistry, advanced chemical peels,

anti-aging treatments, advance exfoliation

technique including ultrasonic-peels and

dermaplaning. Treating all skin types and

conditions using the most advanced skin

care systems on the market today, among

her expanding and continuing education.

Angela’s passion for knowledge in

the dynamic, ever-changing skincare/

Her approach is one that encompasses

all of the technical knowledge with a

relaxing and soothing touch. Because of

her dedication and love for the beauty

industry, she has gained the credibility

and loyalty of all her clients. A true

master of all services offered. All of your

skin care needs can be met simply by

putting your face in Angela’s hands.

Angela’s 21 years as a Licensed

Aesthetician make her very particular

about her work. These professional

skills and experiences provide her with

a keen sense for this specialty trade. She

is currently enrolled and finishing up

classes to receive a diploma for permanent

cosmetics. Angela’s conservative

approach and attention to detail will help

you look and feel your best permanently.

Angela Jackson, Licensed

Aesthetician, offers

microcurrent facials and

other anti aging facial

treatments at Studio SKIN

in downtown Conway.

Micro Needling

faulknerlifestyle.com 45


truth on the go

Food for the Soul


While in the kitchen,

we talked about recipes,

my day, her day, faith, and

plans for the future.


—Andrea Lennon

BY ANDREA LENNON

Growing up, I spent a lot of time

with my Grandmother Horne.

She was the first person who

introduced me to “Days of our Lives,”

“Wheel of Fortune,” and “Dallas.”

Television shows were not the only

thing Grandmother and I enjoyed. We

both loved to cook. Many hours were

spent together in the kitchen.

While in the kitchen, we talked about

recipes, my day, her day, faith, and

plans for the future. One day my

Grandmother found me sitting on her

bed. I was looking at sheet music for the

choir special scheduled to be sung the

following Sunday morning. Growing

up in Paris, Arkansas, the churches were

small, but the love we felt for God and

each other was big.

I can vividly remember Grandmother

walking into the bedroom and asking,

“What are you reading?” I showed

her the sheet music. I didn’t know the

significance of the song printed on the

paper. All I knew was the words were

like life to me. They spoke to the deep

questions, fears, and uncertainties going

on inside of me. Even as a young girl, I

wanted to make sense of life.

I read the chorus out loud. I told

Grandmother, “this is really good!”

Grandmother looked at me and said,

“Andrea, maybe you will be the

missionary from our family. I’ve been

praying for one.” That thought made

46 faulkner lifestyle | august 2O19


my day because I loved Jesus. Still the

questions about the purpose of life,

especially mine, echoed in my soul.

For some reason, I remembered that

somewhat insignificant story this past

week. Maybe it was because once again,

questions were swirling around in my

heart and mind. “What is the purpose of

life?” “Why can’t I overcome the deep

questions, fears, and uncertainties?”

Surely, as a grown woman, I know the

spiritual answers to all of these questions.

I also know that victory is mine is Jesus

Christ. But, sometimes, I find myself

battling between the place of faith and

fear — faith that God is willing and able

to move and fear that I have somehow

messed things up or missed God’s plan.

This battle can be heavy and always

takes me to my knees. Before I knew it,

I was humming the chorus to the song

from my Grandmother’s sheet music.

The chorus is very familiar to me today.

As I hummed and considered the questions

in my heart and mind, I thought

about the words to the song. Because of

Jesus, everything really is okay. Because

of Jesus, I don’t have to worry about

yesterday, today, or tomorrow. Because

of Jesus, fear has no place in my life;

and because of Jesus, life really is worth

living, struggles and all!

My Grandmother’s prayers were

answered. In many ways, I am a

missionary. Yet, it’s never my words or

ideas that bring hope and peace. Hope and

peace always come from the heart of God.

The Bible is our ultimate source of hope

and peace because as we read it, we learn

about Jesus and His incredible love for us.

Right now you can trust Jesus with

your questions, fears, and uncertainties.

Ask Jesus to give you His peace as you

give Him your struggles. The moment

you do, you will know He is more than

enough for the challenges you face.

SOURCE: *Gaither, Bill. “Because He Lives,”

Classic Moments from the Bill Gaither Trio. 1971

Because He lives, I can face tomorrow

Because He lives, all fear is gone

Because I know He holds the future

And life is worth the living,

just because He lives

Andrea Lennon: An “on the go” kind of girl who loves Jesus, Andrea’s life

calling is to teach women to know the truth, live the truth, and share the

truth. Her passion is honest conversation about the topics that drive our

lives and how we can weather the storms through the love and power of

our Lord and His Word. Connect with Andrea at AndreaLennonMinistry.org.

2019 Hall of Fame Inductee

ARPAC Crystal R

2018 President Arkansas Realtors

CRS,GRLA, ABR, GRI, SRES,

SRS, MRP

609 Locust in Conway

faulknerlifestyle.com 47


scene | heard

Sue Leavell

501-733-0877

48 faulkner lifestyle | august 2O19


scene | heard

Fellowship Bible ChurchGrand Opening!

free food

inflatables

tours of

new building

AUG 18

9 AM & 10:45 AM

Worship Services

food provided by

Fellowship Bible Church

GRAND OPENING

August 18 | 9:00 & 10:45am

1051 Hogan Lane | Conway

Fellowship Bible Church invites you to

our Grand Opening, Sunday, August 18th

(9:00 and 10:45 am worship services). This

is a time to introduce our community to the

story God is writing at Fellowship and how

there is a place for everyone in His story.

You are invited to attend one of our Sunday

morning services and experience what

happens as we gather weekly. Join us after

each service for free food, fun, and fellowship

complete with inflatables for the kids and

tours of our new facility. You will see our

new specialized rooms for kids with special

needs, adult equipping classes, college and

young adult space. Our addition features

a vibrant and engaging new room for kids

worship as well as plenty of small group

space for our student ministry.

Fellowship ministries will be set up in the

Atrium to showcase what Fellowship offers

as well as opportunities to connect and

serve. We would love to have you come and

celebrate with us!

Fellowship Bible Church

1051 Hogan lane | conway arkansas

•Evidenced-based audiology

and hearing services

•Cutting edge technology

•Individual treatment plans

2515 College Ave. • Conway • www.arkansashearinghealth.com


scene | heard

Freedom Fest 2019

“Freedom Fest 2019 was a dynamic celebration for our community!

This year’s entertainment lineup was incredibly diverse. We danced to

country music and then bobbed our heads to the soul/pop playlists. We

watched the reflection of the rockets’ red glare over Lake Beaverfork as

we gathered with residents from every corner of our county while the

words of the national anthem played. It truly was a unique and special

occasion. To me, one of the most incredible parts of the whole experience

was the fact that while some 10,000 to 12,000 people gathered

Jocelyne and Luis Recinos,

Owners, Rolled Up Ice Cream Shop together at the lake, the worst injury for the evening was a wasp sting!”

Joey Cook, Pastor at City Church, Founder of Freedom Fest Conway


“FreedomFest was a great success. It’s great to see the community come

together to celebrate our independence and to utilize a great public

space like Beaverfork. I really appreciate the vision that CityChurch

had to do an event for the community that brings people together”

Brad Lacy, President/CEO, Conway Area Chamber of Commerce

“Freedom Fest 2019 exceeded all expectations. Five years ago we

never would’ve thought that nearly 25% of our population in

Conway would gather in the same place for a free night of fun, food

and fireworks. Families from all over Arkansas got to enjoy a safe,

family-friendly environment to make memories. Freedom Fest is and

will continue to be a Conway tradition. Join us next year!”

Lane Long, Co-Director Freedom Fest Conway

faulknerlifestyle.com 51


scene | heard

scene | heard

Haven House Grand Opening

Give us the chance to exceed your expectations!

John Simone

Mortgage Originator

NMLS #1434234

501-472-7084

Valari Bristol

Sales Manager/

Mortgage Originator

NMLS#586828

501-514-3304

boearkansas.com

Bank of England Mortgage is a division of Bank of England, NMLS 418481, Member FDIC

1600 Dave Ward Drive • Suite D • Conway

52 faulkner lifestyle | august 2O19


tiptonhurst.com

Guaranteed Satisfaction

Since 1886

501-666-3333

Heights | North Little Rock

Conway | Baptist | Pine Bluff

faulknerlifestyle.com 53


scene | heard

Conway Baby PHOTOS Bridge BY BRANDY Bash STRAIN-DAYER

54 faulkner lifestyle | august 2O19


Medical Marijuana Certificion

For patients with qualifying conditions it’s as easy as:

1) Give us access to your medical records from your doctor.

2) A 30 minute office visit to our clinic.

3) Visit the Arkansas Department of Health website.

719 Front Street • Conway • 501.766.4POT (4768)

Appointments Preferred

faulknerlifestyle.com 55


Mobile & Mini Storage Solutions

702 S. Harkrider • CONWAY

CAMS 501.255.0800 • www.getacams.com

Safely Tucked Away 501.327.6464 • www.staministorage.com

56 faulkner lifestyle | august 2O19


scene | heard

Conway Chamber Bowling for Business


is one of a kind custom built Adamsbrooke 5BR/5.5BA on

1.53 acres home is a must see! Kitchen updated 2017 w/

white quartz counters & stainless appliances.

Master suite w/heated marble oors in master bath.

C

• Tons of storage throughout

•Gorgeous solid oak hardwood

dooring on rst & second story

•Extensive landscaping on

extra property

•Beautiful stone walkways

•Large patio for

entertaining outdoors.

58 faulkner lifestyle | august 2O19

Lori Quinn, Realtor

Coldwell Banker RPM Group-Conway

LoriQuinn@conwaycorp.net

LQuinn@cbrpm.com

Conway Office:

609 Locust Street

501.472.7385

CBRPM.com


Creative Portraiture ~ Beyond your wildest dreams.

Now booking location sessions.

Mention this ad & receive $50 print credit.

photography

1025 Parkway • Conway • 501.329.6455 • strainphotography.info

faulknerlifestyle.com 59


Friday night sniffles

turning into

Saturday night fever?

CONWAY REGIONAL

AFTER AFTER HOURS CLINIC

Your Your best best option option for after for after hours hours care. care. No appointment

No needed. needed. We can We also can also share share a summary a summary of your of your visit

visit

with with your your primary primary care care physician physician so you so can you continue

can continue

to get to the get care the care you you need.

need.

Monday Monday - Friday - Friday

Saturday Saturday

Sunday Sunday

1 pm 1 – pm 9 pm – 9 pm

9 am 9 – am 9 pm

– 9 pm

9 am 9 – am 6 pm

– 6 pm

Medicare, Medicare, Medicaid, Medicaid, most most private private insurance insurance and self-pay and self-pay are accepted.

are accepted.

conwayregional.org/afterhoursclinic

437 437 Denison Denison St., Conway St., Conway • behind • behind CARTI CARTI on College on College Ave. Ave. • 501-504-2330

• 437 Denison St., Conway • behind CARTI on College Ave. • 501-504-2330

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