Ozarks At Large
In this morning's Week in Review, we look at the stories we've covered concerning the partial shutdown of the federal government that started as the calendar flipped over to October.



There is music from Mongolia, Nashville, Texas and Arkansas all over the place this weekend.


Fourth District Congressman Tom Cotton says that he thnks the government shutdown will negatively impact national security, while Senator Mark Pryor gives his account of yesterday's shooting near the U.S. Capitol in Washington, D.C.. Arkansans for Compassionate Care get their proposed ballot title approved by the state attorney general. And John Brown University gets a sizable contribution toward the school's forthcoming nursing program.

Latest Edition of Ozarks at Large
Thursday, December 26, 2013
Ahead on this edition of Ozarks, we take stock of some of the music made in 2013. Robert Ginsburg has his annual review of the year in jazz and Kevin Kinder joins Kyle in the Anthony and Susan Hui News Studio for our annual comparison of our favorite music of 2013 lists.
Ankur Singh spent part of his freshman year of college traveling the country, asking high school students about learning. His documentary about the experience will be screened tomorrow night on the University of Arkansas campus.
Linda Leavell has long studied the poetry of Marianne Moore. As it turns out, Moore was among a group of artists that included Alfred Stieglitz.
Four years after Woodstock, a circle of friends living in Eureka Springs decide to stage an Ozark heritage family folk festival on a remote and rugged Carroll County wilderness. But instead of parents with children, an estimated hundred fifty thousand hippies showed up. Jacqueline Froelich takes us to visit the site, on the fortieth anniversary. (Photo: April and Dustin Griffith, landholders, hold up an artifact found on a festival campsite.)
Students from Elkins High School spent time inside a local Walmart, learning about retail basics.
The new(ish) restaurant 28 Springs, in downtown Siloam Springs, uses a mix of food, atmosphere and science to explore culinary ingredients.