On this edition of Ozarks, how material seized by the police end up at auction. Also, the fate of undocumented young people who make it to Northwest Arkansas.
Ozarks At Large
A Fayetteville Police Department representative recently explained how seized items ended up at city auction at Callaway Auctions in Springdale.
Supporters of proposals involving Arkansas' minimum wage and regulation of alcohol sales say they have enough signatures to make it to the ballot in November.
Ahead on this edition of Ozarks, what teeth can tell us about our ancestors. Also, how climate change is affecting the Marshall Islands.
Dr. Peter Ungar, an anthropologist at the University of Arkansas, discusses how he looks at teeth to determine the diets of our ancestors and how what we and other animals eat today affects our pearly whites. He is also the author of Teeth: A Very Short Introduction published by Oxford University Press.
Latest Edition of Ozarks at Large
Thursday, July 10, 2014
On this edition of Ozarks, a conversation with gubernatorial candidate Mike Ross. Also, the architect of Crystal Bridges visits Bentonville.
The Northwest Arkansas Fashion Week begins tonight in Fayetteville. The event is a collaboration of local designers and boutiques, and hopes to benefit area charities.
“Paree Hoon Main” by Sunita Rao
Becca Bacon Martin from Northwest Arkansas Newspapers says two different events in Fort Smith demand our attention.
Ozarks at Large’s Iti Agnihotri-Mudholkar spoke with documentary filmmaker Ian Cheney regarding his documentary film “The City Dark.” The film deals with the issue of light pollution.
“The City Dark” will be screened next Monday at 5:30 p.m. inside Verizon Ballroom in the University of Arkansas Union. The screening is part of a new series launched by the U of A Honors College called “Honors College Invites” which hopes to bring scholars and experts to the region to benefit the community.
To watch a trailer, click here.
Fifth graders at a Springdale elementary school are learning the art of cooking nutritious food under a program called “Cooking Matters.”