December 2025

TEXARKANA MAGAZINE

TISD 2025 Senior Perspective by Oviya Justin | June 3 Oviya Justin’s Valedictorian speech uses a musical metaphor about pauses between notes to describe graduation as a suspended

moment. She urges the Class of 2025 to be present, support one another’s mental health, and recognize that true success is personal and non-material.

Bougie Grubs Peachberry Pastries by Angela Evans | September 23 Bougie Grubs’ Peachberry Pastries are elegant yet simple desserts combining puff pastry, whipped cream cheese, fresh peaches, and blueberries. This thirty-minute recipe yields four servings with minimal prep. The pastries are baked until golden, dusted with powdered sugar, and best enjoyed warm with coffee for a sophisticated treat. Scoop It Forward by Jason B. Johnston | August 5 Blue Rooster Scoop Shoppe creates a gathering place centered on connection and joy through homemade ice cream and Italian ice. Beyond serving desserts, owners prioritize making people feel valued. Their “Scoop It Forward” program encourages community generosity, turning ordinary visits into meaningful memories shared with loved ones. Where Hustle Meets Home by Brandy Eldridge | May 6 The Assembly Line will be a downtown co-working space designed to support local entrepreneurs and creatives with mentorship, workshops, and funding assistance. This collaborative hub, developed by regional institutions, aims to drive economic growth and establish Texarkana as a hub for innovation and entrepreneurship. How to Carve a Pumpkin by Matt Cornelius | October 28 Matt Cornelius provides a step-by-step Halloween pumpkin carving tutorial using a Dremel rotary tool instead of traditional saws. The beginner-friendly method involves applying a stencil, carving outlines with specific bits, adding details, and preserving the pumpkin with bleach. The result is a glowing design with clean lines, completed quickly and easily.

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2025 TALK TUESDAY TOP 10

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