18 Jul 2026 Serving up kindness

By Rita Halter Thomas

Some acts of kindness are subtle, easy to miss and often involve food. A paid-for lunch, help loading groceries, encouraging notes, or some other small gesture can mean more than anyone expects, and often costs little or nothing.

Chef Jill McCollum grew up seeing that kindness firsthand. Once, her dad greeted a father and son working a flower bed together, then came back with a box of donut holes. It took five minutes, but the boy still remembers it. To McCollum, that’s hospitality. It’s simple, thoughtful and lingers long after the meal or moment ends.

It’s clear that cooking is a favorite way she serves others. She runs a successful catering business, but that doesn’t compare to the joy she feels cooking for those she loves. In a family group text, which she jokes seems to grow weekly, McCollum announces what’s for dinner and waits for replies. Along with her husband, a nephew living with them, and her son and future daughter-in-law next door, meals naturally bring everyone together.

“I do it all,” she laughed. “They just ask what time.” She genuinely loves feeding people. “Cooking for others is a blessing to show love. It’s one of the things I really enjoy.”

With a full catering kitchen just steps from her home, McCollum often walks back and forth for ingredients. She jokes that one trip usually turns into five, but she wouldn’t trade it. “Sometimes the hardest thing is just deciding what to cook,” she said. That’s a relatable problem.

Fortunately, she shares some delicious July dishes that capture the flavors of an Arkansas summer. They are simple, fresh, rooted in local ingredients and perfectly patriotic for a semiquincentennial celebration.

Her rosemary pork tenderloin, a popular catering item, is seasoned with herbs from the garden her husband tends. “I don’t have a green thumb, but my husband does,” she said. “I pick out what I want, and he takes care of it for me.” She loves rosemary for its earthy, savory flavor that doesn’t overpower.

Okra is a Southern staple, but McCollum pan-grills the pods whole to preserve texture while adding a nice, smoky finish. “If you cut it, it gets slimy,” she explained. It’s also a healthier alternative to a traditional fried dish.

Her fruited rice dressing comes from her parents’ cookbook that was published decades ago. Well-known to 501 LIFE readers, her parents are the late Chef Don Bingham and his sweetheart, Nancy. The sweet-and-savory dish uses Arkansas-grown Riceland rice mixed with dried fruit. It’s a family favorite and celebrates the state’s agricultural roots.

For dessert, McCollum highlights a strawberry-and-cream summer pie layered with sweetened cream cheese and topped with local berries. “This time of year, you can get great Cabot strawberries or locally grown ones,” she said. “It really brings the pie up a notch.”

Her most patriotic dish is the America the Beautiful Cake, a red, white and blue three-layer dessert, also from her parents’ cookbook. McCollum once baked 50 individual versions for a scholarship gala for Central Baptist College. “We paraded out to ‘The Star-Spangled Banner,’ each table getting its own cake,” she recalled. “It was super emotional and really neat.”

While McCollum’s food feeds crowds, her quiet gestures feed hearts. “I like to do small random acts of kindness, but I’m very discreet about it,” she said. 

Her father modeled that same quiet generosity, and she carries it forward. “The little boy still talks about it,” she said of the donut-hole story. “He’s never forgotten how my dad came back with those donut holes.”  

In this season of gathering and celebration, McCollum reminds us that service can be simple, steady and offered with love, much like a home-cooked meal shared around a crowded table.

Fruited RICE DRESSING

Made with Riceland rice produced in Arkansas

2 cups converted rice

4 cups chicken broth

1 stick butter

1/4 cup lemon juice

1/2 cup raisins

1/2 cup dried apricots

1/2 cup onions

Note: The raisins and apricots can be substituted for a dried fruit mix.

Bring chicken broth, butter and lemon juice to a boil and then add other ingredients. Cook over medium heat for about 1/2 hour, or until rice is tender.  

Whole Roasted Okra 

Made with Arkansas-grown okra.

1 pound fresh whole okra

1/4 cup melted butter

1 Tbsp. Cajun seasoning

Place okra in a mixing bowl, toss okra in melted butter and Cajun seasoning. 

Roasting Option 1: Place the okra on a cooking sheet and bake in the oven at 400 degrees for about 15 minutes, or until the okra produces a good color. 

Roasting Option 2: Place okra on a preheated grill until charred, about 2 minutes per side.

Rosemary Pork Tenderloin 

2 whole, or 3/4 pound, pork tenderloins

salt and black pepper 

2 Tbsp. fresh rosemary

1/2 cup water

Preheat the oven to 325 degrees. Place pork tenderloins in an oven-safe dish. Sprinkle salt, pepper and rosemary on pork. Cover and bake for about 1.5 hours or 

until pork reaches 145 degrees.

Strawberry-and-Cream SUMMER PIE 

Made with Arkansas-grown strawberries

2/3 cup granulated sugar

2 Tbsp. cornstarch

1 cup water

1 small package strawberry gelatin

1 pint fresh strawberries

1 10-inch pie shell, cooked and cooled

1 (8 oz.) package cream cheese, softened

1/2 cup powdered sugar

Dairy whipping cream

Cook sugar, cornstarch and water until thick, stir in gelatin. Let cool completely but not set up. Pour fresh strawberries into cooled liquid. Mix cream cheese with powdered sugar. The amount of sugar may vary depending on the sweetness of the strawberries. Spread on bottom of pie shell; pour in strawberry mixture and refrigerate. Serve with whipping cream. Serves 6-8.

Red, White and Blue Buttermilk Cake

Made with Arkansas-grown strawberries

3 cups granulated sugar

2 sticks margarine or butter

5 eggs

3 cups all-purpose flour

1 tsp. salt

1 cup buttermilk

1/4 tsp. baking soda dissolved in 1 Tbsp. hot water

2 tsp. vanilla

Food coloring

Cream sugar and margarine, then add eggs, one at a time. Add flour (sifted with salt) and buttermilk. Beat well; add soda and vanilla. Divide batter into three portions. Keep 1/3 of your batter white, add 2 Tbsp. blue food coloring to 1/3 of batter, then add 2 Tbsp. red food coloring to the final 1/3 batter. Pour each into greased 9-inch cake pans. Bake at 350 degrees for approximately 20 minutes.

Icing

1/2 cup butter, softened

1/2 cup shortening

1 tsp. vanilla extract

4 cups confectioners’ sugar

2 Tbsp. milk

Beat together butter, shortening, and vanilla with an electric mixer in a large bowl until creamy. Blend in confectioners’ sugar, 1 cup at a time, beating well after each addition. Beat in milk; continue mixing until the icing is light and fluffy. Store icing covered until ready to use.

Publisher’s Note:

For many years, Chef Don Bingham brought his talent, warmth and unmistakable joy to the pages of 501 LIFE. This month, it is especially meaningful to share a story featuring his daughter, Chef Jill McCollum, as she carries forward a family legacy of food, hospitality and kindness — one thoughtful meal at a time.