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Utility and industrial ground solar systems are traditionally installed on turf grass or graveled fields which require mowing and intensive herbicide management. Emerging research, however, shows that cultivating native grasses and plants on solar fields generate surprising benefits. We visit a native solar habitat in east Fayetteville for insight.

Michael Tilley of Talk Business & Politics brings headlines on FOIA fines, parking meter removals, tourism trends, and aviation history in Fort Smith.

Ozark at Large's Kyle Kellams and Michael Tilley discuss Fort Smith's plans, or lack thereof, to modernize their water meter infrastructure. They also discuss how UAFS has managed to recruit more students this year than in previous years.

'All the Great Books (abridged)' makes fun of the most important titles of the Western literary canon. The show is part of the 10x10 Arts Series hosted by the Walton Arts Center and will run Tuesday, Oct. 7 at 7 p.m.

Architects Chris Baribeau and Jason Wright of Modus Studio discuss the University of Arkansas’s new $42 million Anthony Timberlands Center — a striking mass timber structure redefining sustainable architecture in Fayetteville.

Noah Pittman and Scott Varady preview a new SEC-wide Honors College seminar on college sports, covering NIL, revenue sharing, conference realignment and the legal landscape.

Art historian John Blakinger discusses the landmark 1951 exhibition at the UA Fine Arts Center, which brought Picasso, Hopper and other modernist masters to Arkansas and drew national attention.

Arkansas farmer Tim Wells and conservation advocate Rebecca Bartels warn that proposed USDA budget cuts could devastate farm support services statewide.

Artists from the U.S., South Africa and beyond wrap a two-week residency on Mount Sequoyah with a free public showcase Saturday from 2 to 4 p.m.

As the temperature drops, we find ourselves craving heartier, warming food. Stews are the perfect answer. And like, soup they almost always benefit from being made a day ahead of time and letting the flavors settle and emerge overnight.