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“Exploring Arkansas” – March 2017

Coming up in a brand new edition of “Exploring Arkansas,” we’re seeing how restoring murals is revitalizing a town’s history and art; reliving Ozark history by experiencing the lifestyle in early pioneer historic buildings; finding out about the “white” in White Cliffs Natural Area and trying not to “shoot my eye out” at the Daisy Airgun Museum. Watch with us in the premiere on Wednesday, March 1, at 6:30 p.m.

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Between the Bytes With Mary Kate

Come explore the world of PBS Digital Studios with me, AETN Marketing and Outreach intern Mary Kate, to get to know the variety of channels and videos offered in the PBS online universe. Every Thursday, in my new blog “Between the Bytes With Mary Kate,” we will journey through the worlds of YouTube channels like “Art Assignment,” “Crash Course” and “Blank on Blank.”

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“Maya Angelou: And Still I Rise” — Conway Screening

Journey through the exuberant life of incomparable author and activist Maya Angelou in a special, free screening of “American Masters — Maya Angelou: And Still I Rise” Monday, Feb. 27, at 6 p.m. in the University of Central Arkansas’s Doyne Health Science Center Auditorium. Refreshments and a panel discussion with expert guests will follow the film.

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See “Black America Since MLK” at Fayetteville Public Library

Join AETN and the Fayetteville Public Library for a free screening of “Black America Since MLK: And Still I Rise,” followed by a special panel discussion with guests from the University of Arkansas, Fayetteville Public Schools, the NWA Branch NAACP, Crystal Bridges Museum of American Art and University of Arkansas Alumni Association. The screening will offer a fresh examination of key events and turning points in American race relations and black history over the past 50 years. Sunday, Feb. 26, at 2 p.m.

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Chef Talk — “Cook With Brooks: Going a Different Whey”

There’s more that goes into making great cheese than meets the eye, as you’ll see in this week’s episode when we head out to Elkins, Arkansas, to meet the McCormick family at White River Creamery. From the training to the science behind the product, it’s a great learning adventure that leads up to an outstanding recipe for Simple Chicken Sliders. Cheese, baby goats and some great people: what more could you ask for in a show?

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Arkansas Campaign for Grade-Level Reading Day at the Capitol

Do you want to help build a bright future for Arkansas kids? Support the Arkansas Campaign for Grade-Level Reading Day at the Capitol on Wednesday, Feb. 22. Join our partners as they explain why educational policy priorities — including boosting pre-K programs, increasing funding for school-community partnerships and ensuring that teachers have the tools they need — matter. Learn how you can participate and register after the jump.

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“Cook With Brooks” — Quick Coq au Vin

As we found out in “Art and Soul (Food)” this weekend, Chef William Lyle of Eleven at Crystal Bridges pairs food not just with wine but with art. With this Quick Coq au Vin, he created a nice, healthy winter dish that you can make in one pan for the whole family. Find the recipe after the jump!

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Chef Talk — “Cook With Brooks: Art and Soul (Food)”

When we started working on this show almost a year ago, one of our first stops was a visit to Crystal Bridges and its Eleven restaurant in Bentonville. From the grounds to the art to the High South Cuisine coming out of its kitchen, this museum is like nothing else in the world! Come explore it — and get Chef William Lyle’s phenomenal recipe for Coq au Vin — in this week’s episode.

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FOI NOTICE: AETN Commission to meet Feb. 24

The AETN Commission will meet Friday, Feb. 24, at 1 p.m. This is an open meeting under the provisions of the Arkansas Freedom of Information Act, and the public is invited to attend.

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“Arkansans Ask: Medical Marijuana”

In November 2016, Arkansans passed Issue 6, which legalized marijuana for medical use in the state. But what does that mean for the average person? Share your questions about what medical marijuana’s legality means for you, the development of dispensaries and cultivation facilities, and what the amendment calls for moving forward with a panel of experts in a special “Arkansans Ask” Thursday, Feb. 16, at 7 p.m.

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Create Cooking Challenge 2017

If you’ve ever wondered if there’s a way that you could join Create TV’s family of public media food experts, we have your chance! Prove your culinary interest and cooking mettle in the Create Cooking Challenge 2017 for a chance to win cash, production equipment and the chance to complete your own 10-episode web series for CreateTV.com. Learn more after the jump!

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"Cook With Brooks" — “From Scratch” Pumpkin Pie Filling

We got to travel back to our childhood with “Country Pumpkins” in Pea Ridge, Arkansas, this Saturday! On our visit to McGarrah Farms and Pumpkin Patch, we enjoyed hayrides, history and learned all about the difference between carving and cooking pumpkins. See how we put that knowledge to great use into our “From Scratch” Pumpkin Pie Filling recipe after the jump!

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"PBS NewsHour Weekend" Feature - Ecoworks

Recycling can do more than help the environment. The daily crunch of crushing cardboard and buzz of paper shredders are the sounds of a therapeutic normalcy for the employees of Ecoworks, a recycling and packaging business run by the Jonesboro Human Development Center. Learn how Ecoworks is serving the community and providing purpose after the jump.

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Chef Talk — “Cook With Brooks: Country Pumpkins”

It’s funny how in every episode of the show so far, I have found a part of myself. It’s so much like my childhood growing up in rural Alabama! This week’s episode keeps bringing me back full circle — reminding of my first job working on my uncle’s farm — as we visit McGarrah Farms in Pea Ridge. After lots of fun and a lesson on the different types of pumpkins, I’ll show you how to whip up a great pumpkin pie filling from scratch.

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"Cook With Brooks" Brined Pork Chops, Pickled Apples, Braised Kale and Pork Belly, and Butternut Squash Puree with Fromage Blanc

In “Farm to Oven” in Fayetteville, Arkansas, this Saturday, we had a great time digging into Northwest Arkansas’s farm-to-table by visiting Wood Stone Craft Pizza co-owners Chef Jerrmy Gawthrop and Clayton Suttle. Then, we gathered up ingredients from seven local farms and followed Chef Gawthrop into the kitchen to learn how to make an outstanding meal: Brined Pork Chops With Pickled Apples, Braised Kale and Pork Belly, and Butternut Squash Puree with Fromage Blanc. Find the recipes to make your own after the jump!

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