Tri-State Living • May/June 2022

May/June 2022

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Dawn Nolan, Contributor Benita Heath, Contributor Mark Williams, Contributor Amy Deal, Contributor news@tristateliving.com ADVERTISING Christie Coleman, Sales Consultant Alli Litton, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Creative Director PHOTOGRAPHY Rachael Layne, Contributor Shannon Shank, Contributor Mark Williams, Contributor

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May/June 2022

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on the cover Jason Beter, owner of 1861 Public House in Barboursville, West Virginia, offers a variety of craft beers and specializes in interesting cocktails.

Support your local Appalachian musicians

A

ppalachia is well known for lots of things. Foraging wild foods such as morels mushrooms and ramps, or turning something as seemingly simple as dandelions into a jelly or wine are traditions in some of our families.

We are home to heavily forested areas that hold a host of creatures, and miles upon miles of trails. From horseback to ATV riders, kayakers to hikers, there is a wealth of outdoor recreation opportunity to suit any interest.

We have highways, community spaces and buildings named for our music, as well. Our region boasts the Country Music Highway, Mountain Stage and Stuart’s Opera House, just to name a few.

With the summer months approaching, and COVID-19 restrictions no longer in place, I urge you to take advantage of the local and regional musicians who will grace our Tri-State stages.

There are so many options, no matter your tastes. From the Ohio River Revival in Ironton, to

SARAH SIMMONS is the general manager of Ironton Publications, Inc. She is a native of Ironton and a life-long resident of the Tri-State.

Funktafest or Picnic with the Pops in Huntington, Final Fridays in Boneyfiddle in Portsmouth to shows at The Pump House in Greenup, you’ll be able to discover new artists or listen to those you’ll already love.

Help keep our tradition of sharing music alive, support local artists and venues, and go see a show!

Tri-State Living (ISSN 02795124) is published every other month by Ironton Publications, Inc., 211 Center St., Ironton, OH 45638.

Periodicals postage paid at Ironton, OH. Copyright 2022 Ironton Publications, Inc. Reprint of any part of contents without permission is forbidden. Titles registered in the U.S. Patent Office.

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May/June 2022 Contents

8

arts & culture 8

KEEP THE LIGHT Huntington Museum of Art exhibit explores nature

living 16

16

20

DIFFERENCE MAKER S.J. Glick shares decades of service

shopping 20

ORBIT’S RECORD SHOP Vinyl, new and old, can be found in West Virginia shop

feature 26

MALIBU JACK’S Indoor theme park brings entertainment to Boyd County

homes 36

CULBERTSON MANSION Historic Kentucky home greets bed and breakfast visitors

food 44

1861 PUBLIC HOUSE Neighborhood pub offers draft beer, specialty cocktails

52

FROM THE COOKBOOK The tastes of summer

in every issue

52

4

FROM THE EDITOR Support local music

66

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arts & culture Tri-State Living

up close Keep the Light: Huntington exhibit looks toward warmer months.

p. 8

arts & culture | On Display

Celebrating.3

MOTHER NATURE Exhibit explores agriculture, horticulture

8 | Tri-StateLiving

Story Benita Heath | Photography Rachael Layne

W

hile many may curse Mother Nature, whether it be from freezing temperatures of winter or the beating summer sun, she still can bring us great beauty.

This irony has been explored by artists throughout the years. Now a new exhibit at the Huntington Museum of Art looks at the joys and torments nature can bring. It is called Keep the Light and is running through July 17.

“The idea for this exhibit emerged from a desire to explore certain aspects of humankind’s relationship with nature through a variety of artworks related to agriculture and horticulture,” John Farley, museum curator and exhibition designer, said “Specifically I was interested in using the museum’s

permanent collection to talk about our collective efforts across time and around the globe to harness the natural world to sustain ourselves in body, mind and spirit.”

Farley calls it an eclectic exhibit of works that the museum acquired through a variety of avenues. The artists have international backgrounds and worked in the 19th and 20th centuries.

“This is intended to be an uplifting exhibit for our audience as we leave behind the cold months of winter and the sun begins to shine on our faces once again,” Farley said.

Among the works are lithographs by the Spanish surrealist Salvatore Dali and Southern born AfricanAmerican Romare Bearden He was known for his skill in collages, oils and cartoons.

Tri-StateLiving | 9

arts & culture | On Display

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On Display | arts & culture

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On Display | arts & culture

Also in the show is a new acquisition to the museum by Blanche Lazzell. This is a monoprint called Hibiscus. This 20th Century artist was one of the first women to explore modernism and cubism. Also on display is an oil painting called Three Poppies by Herbert Meyer. This American artist studied at the Art Student League with experts in impressionistic landscapes.

Viewing the show can be done on multiple levels, Farley said.

“I think like all artistic experiences the best way to approach this exhibit is with an open mind and open eyes,” he said.” This is a show that can be enjoyed simply for the sublime beauty of the subject matter. Or one may also choose to dig deeper into the history and content of the artworks.” a

Tri-StateLiving | 13

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up close From customer service to community service in Huntington.

p. 16 p. XX Tri-StateLiving | 15 19

living | Difference Makers

DECADES

OF SERVICE

From line drives to food drives, Glick serves community Story Benita Heath | Photography Rachael Layne

I

n 1912, S. J. Glick started a furniture store on Fourth Avenue in Huntington that would be a part of his family for the next 73 years.

That year was the election of Woodrow Wilson as president, the sinking of the Titanic, the creation of the Republic of China, and the admittance of New Mexico as the 47th state in the union.

In Huntington, Glick was showing that quality merchandise and customer conscious service was the formula for success.

Coming in as the third generation of the Star store was David Glick, who was part of the store's management until it closed its doors in 1985.

But Glick's resume stretches far beyond his managerial skills. Volunteerism has been in his blood since he was in his 20s.

First there were his 50 years as a coach for the Little League 3 in Huntington. Then he added to his family's contribution to Thanksgiving by joining the holiday food basket program started by his great uncle Max Glick.

Twelve years ago Glick suggested having a food drive where cans of food would go to the Facing Hunger Food Bank in Huntington. Congregants would bring in food each 16 | Tri-StateLiving

time they came to worship.

The first year 2,500 cans of food were collected during the High Holy Days in the fall. That was revised where money could be donated as well.

When the COVID-19 pandemic hit, in-person services at temple were put on hold and switched to the internet.

But as in-person worshipping has begun to resume, the food drive is expected to resume as well.

For more information contact Glick at B'nai Sholom at 304-522-2980.

Tri-StateLiving | 17

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shopping Tri-State Living

up close Barboursville record shop shares passion for vinyl.

p. 20

shopping | In the Biz

G N I N N I P S S RECORD

S ’ T I B R in O

20 | Tri-StateLiving

In the Biz | shopping

Barboursville shop has new, old vinyl Story Dawn Nolan | Photography Shannon Shank

F

or local restauranteur Jason Beter, opening a record store was a different type of business venture, but it was one that held a lot of nostalgia. Beter had spent a lot of time at the old Davidson’s [Record Shop] in downtown Huntington during his youth, and it made a lasting impact.

“Jay [Mitchell, Davidson’s owner] was kind of a mentor — well, as much of a mentor as an adult could be to a snotty teenage kid riding a skateboard,” he laughed. “But I learned a lot about business from just hanging out in that store, and that’s where my taste of music developed. I also developed lifelong friendships.”

Now, Beter is the owner of Oscar’s Breakfast, Burgers & Brews and 1861 Public House (see story on pg. 44), both in Barboursville, and The Corner Hoagies & Hops in downtown Huntington. When he happened to meet the owner of a space in Barboursville, he shared his dream, and things started rolling.

“It wasn’t really planned, but it was something I always wanted to do,” Beter said. “I’ve always loved records and records stores.”

Beter opened Orbit’s Record Shop — named after his dog, Orbit — in November at 601 Central Avenue in Barboursville, right across the street from 1861 and where another record store (Maggies Farm Record Store) stood in the early 90s.

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“Orbit’s was supposed to be kind of my little pet project — my hangout — and it turned into a legit record store right out of the gate,” he said.

Though the space is on the smaller side, Beter actually prefers it that way.

“We’re never going to be the biggest record store around, but we’ve got a good mix of new and used, and that’s not what we want to do anyway,” he said. “We want to have a quality selection but in a store where you’re not overwhelmed. You can touch about every record in here in about an hour, and I like when people walk in the door and just stand here for an hour and talk to me about their favorite record. We’re passionate about it.”

Orbit’s has records in basically every genre — from heavy metal (Beter’s personal favorite) to pop (ranging from 80s to current artists like Adele and Taylor Swift) to country/folk musicians like Sturgill Simpson and Tyler Childers.

“I think we’ve got a great mixture of everything in here for everyone,” Beter said. “We have a constant rotation;

it was the goal for having a store this size — keeping the inventory fresh.”

Adding inventory has been a learning experience for Beter, and he’s thankful that he’s got friends that have lent their knowledge.

“I’m a metal guy. I like metal music. So, the hard part for me was getting outside of that. I’m also into some synth and 80s pop, and I grew up listening to 70s classic rock. But anything outside of that, like when you get into country or the new Americana/Appalachian type stuff that’s so popular now, I get a little lost,” Beter said. “Luckily, I’ve got great friends that love to hang out here and help out, and they’re really in tune with that. So, I get to lean on them quite a bit.”

In just the last few months, Beter has seen a lot of records come through his shop. One that stood out was by a band called Beowulf, which happened to be extremely rare.

“We got what I guess would be the Holy Grail for some people that came in for a trade. None of us really knew what

Tri-StateLiving | 23

it was until we started doing some research, and we could only find one that had ever been sold on the Internet, and it was for $750. That was pretty cool,” Beter said.

He’s still holding out hope for his own “grail,” though.

“Everybody’s Holy Grail is different. Like mine. I still haven’t seen it, but I hope that it walks into the door someday. It’s the self-titled Duran Duran record, commonly known as The Wedding Album. For some people, they wouldn’t care about that, but that’s mine,” Beter said. “And that’s the fun part — when you watch somebody find what’s an important record to them, even though it isn’t necessarily important to somebody else.”

Musical preferences run the gamut, just like Orbit’s customer base. Beter has seen all types — from experienced collectors to excited teenagers like he used to be — flipping through the records in the store.

“It’s been all over the place,” he said. “Obviously, the

24 | Tri-StateLiving

bulk of them are seasoned veterans, but we get everyone from the guy who’s been buying records since he was in the military in the 60s and 70s to the new kids. We get a lot of grandparents in here buying for their grandkids,” he said.

Seeing a younger demographic in the shop reminds Beter of the reason why he wanted to open Orbit’s in the first place.

“We’re getting teenagers in that are just now getting into it [records], and honestly, that’s been the most fun for us,” he said. “I mean, watching a teenage kid walk in and lose their mind over a Motley Crue record, and freak out because they’re buying it and going home with it — that was me at their age. And that’s been my favorite part of it so far.”

Orbit’s Record Shop is open Tuesday-Saturday from 11 a.m. to 7 p.m. and Sunday from noon to 6 p.m. Call 304.823.4560 for more information. Like them on Facebook/ follow them on Instagram: @orbitsrecordshop. a

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26 | Tri-StateLiving

Malibu Jack’s | feature

INDOOR FUN & GAMES Malibu Jack’s opens new Boyd County location Story Amy Deal | Photography Rachael Layne

M

alibu Jack’s is officially open in Ashland. The indoor theme park, with locations in Louisville and Lexington, is located at Camp Landing Entertainment District in the area once occupied by the Elder Beerman department store. The indoor theme park offers plenty of fun for the young and the young at heart.

With attractions like bowling, laser tag, putt-putt golf, go karts and a huge arcade with games ranging from skeeball, air hockey and more, there really is something for everyone. Whether you’re a parent in need of a break or a babysitter looking to entertain the kiddos, Malibu Jack’s offers the perfect opportunity. There’s even an area for the younger kids called Bounce Beach, which caters to guests ten and under, and it includes a toddler area for those guests under three.

Rides and attractions are purchased using a play card that is bought and pre-loaded at the service desk. Prices range from $8 dollars for go karts, golf and laser tag to $5 and $6 for the amusement rides. There are weekday specials with certain attractions being

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shopping | In the Biz

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Malibu Jack’s | feature

half price and Wednesdays are half price arcade night. Promotions are announced regularly on their Facebook page, and groups are encouraged to contact them for special events such as lock-ins where attendees spend the night in the facility.

When you find yourself in need of a break, just walk through the back of the facility where you’ll pass several cabanas that are available to be reserved for parties. Camp Landing is located in the former KYOVA Mall, which was home to a food court. In the former food court area, you’ll find Jack’s Pizza, which offers pizza, pretzels and nachos. For the adults, right next to Jack’s, is The Watering Hole which features themed cocktails and beverages. There are also at least two more eating establishments being planned.

The bowling alley located next to the food court features thirteen lanes and several large screen TVs mounted overhead showing sporting events. Lanes are first come, first serve and each lane can accommodate up to six bowlers.

According to marketing specialist Nicole Porter and community engagement director Tom Cardiff, business has been booming. The location is doing the same amount of business as the Louisville location and has already posted the largest business day in the history of the company.

When asked why the company decided to open in Ashland, Cardiff explained that the Hatton family, who owns Malibu Jack’s and is based in Lexington, was approached by the owners of Camp Landing to see if there was interest in opening a location in Ashland.

The Hattons had been looking for the chance to expand into the eastern part of Kentucky and based their final decision on the location and the fact that the facility that was already built and ready for renovations.

Porter says the company is proud to give back to the communities they are located in. Current partnerships with non-profits include the Ronald McDonald House, where any family who stays there gets passes for free attractions.

In addition to their work with non-profits, they also partner with local schools to provide free attraction cards that can be used for incentives such as attendance and achievements. a

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606-547-4800 10699 US-60 W, Ashland, KY

homes Tri-StateLiving

up close Louisville mansion with rich history serves as bed and breakfast.

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Showcase | homes

CULBERTSON MANSION Kentucky bed and breakfast is rich in history Story Benita Heath | Photography Sarah Simmons, Mark Williams

T

he sun was streaming through an upstairs bedroom of the Culbertson Mansion in Louisville, once the home of one of the city’s rich families.

Now, as a bed and breakfast, it has become a gracious refuge from the whirlwind stress outside.

Guests awaken easily as the aroma of freshly-brewed coffee drifts upstairs.

Soon they will be crowded around the Honduran mahogany dining room table to feast on breakfast, the meal nutritionists say is the most important of the day.

Those staying at the Culbertson know it is going to taste good whether they ask for something simple like eggs or the elaborate examples of creativity the B&B offers.

“The menu is based on how many we have and any dietary restrictions guests have, “ Jason Van Straten, innkeeper, said.

What is an example of the more elaborate breakfast fare?

Why not try Cinnamon French Toast, dripping with the spice that may help thwart the damage free radicals can do to the body.

Or how about Van Straten’s latest creation, the Southern Charlotte, a recipe that stuffs French Toast with cream cheese, pineapple and blueberries, topped with toasted coconut.

While hotel restaurants can offer food that is tasty, those running the Culbertson want their guests to have an experience that is out of the ordinary.

And out of the ordinary could also describe the mansion’s furnishings. Cookie cutter decor is definitely verboten at the Culbertson.

That is where the expertise of Rudy Van Meter, the other innkeeper, comes in.

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homes | Showcase

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Showcase | homes

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homes | Showcase

“Rudy is an antiques dealer,” Van Straten said. “We collect and if we find something better we trade out.”

Such high standards in furnishings matches the philosophy of the man whose fortune built the mansion. That would be Samuel Alexander Culbertson, son of William Stewart Culbertson.

William Culbertson, through his dealings in dry goods, the railroad and utilities, became in the mid to late 19th Century the richest man in Indiana.

With that money he built a French Empire mansion in New Albany, Indiana, across from Louisville.

In 1896 Samuel Culbertson bought land on Millionaires Row in Louisville and watched his house spring up on Third Avenue. Today it is called the Old Louisville Historic District.

Construction on the Georgian Revival house that the younger Culbertson wanted took one year costing $25,000. Today that figure translates close to $750, 000.

The house has 50 rooms on 20,000 square feet of floor space. A two-story carriage house adds 3,500 square feet of floor space. Both structures surround a courtyard, fountain and rose garden.

Usually only a week’s notice is required to secure a reservation. What one leaves the mansion with, the innkeepers hope, is a sense of relaxation, an appreciation for beautiful furnishings and maybe a new friend or two.

“I’ve seen many a friendship start here,” Van Straten said. a

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Tri-StateLiving

food

up close Draft beer and classic and specialty cocktails are on the menu at 1861 Public House.

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homes | Showcase

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In the Kitchen | food

FLAVOR ON TAP Pub offers draft beer, specialty cocktails Story Dawn Nolan | Photography Shannon Shank

B

arboursville, West Virginia has a special place in Jason Beter’s heart. He’s lived in the small town since he was 14, and he was a member of Cabell Midland High School’s first graduating class. He also opened his first restaurant, Oscar’s Breakfast, Burgers and Brews there in February 2017.

“It’s home,” Beter said.

Prior to opening Oscar’s, Beter, a married father of two, had done outside sales for State Electric Supply Company for more than a decade.

“My oldest son [Lukas, now 25] had shown an interest in the restaurant industry, and I’d always wanted to open a restaurant,” he said. “So, we came with the concept for Oscar’s and gave it a go, and here we are five years later.”

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Though he ventured outside of the village for his second restaurant, The Corner Hoagies & Hops, which he opened in August 2021 in downtown Huntington, Beter knew that Barboursville still had a lot to offer. He opened two more businesses, Orbit’s Record Shop (see story on pg. 20) and 1861 Public House there in November and December 2021.

Orbit’s might have opened first, but Beter had the idea for 1861 brewing for a while.

“I had been thinking for a couple years that I would like to put a little tap room/pub/bar in the Village of Barboursville — actually in the village — but I just couldn’t find a spot to do it right,” Beter said. “I was driving through one day, early last year, and I saw the for lease sign in the window of this building, and I immediately called the owner.

We worked things out. It was supposed to be quick, go in and gut it, but it didn’t turn out that way. It turned into a massive undertaking.”

During the middle of 1861’s construction is when Beter said The Corner “fell into their lap.”

“That took up the bulk of our time for a few months, and then when we started back up again, we got the record store,” he said. “It all ended up falling in line at the same

time, but it eventually turned out exactly how I wanted it.”

The space that 1861 occupies on Central Avenue used to house a similar establishment called Elliott’s Tavern.

“I like history, and it was there when I was growing up, so I thought it’d be really cool to put another neighborhood bar back there.”

Beter’s interest in history also played a part in deciding on the tap house’s name.

“Some say that the first land battle of the Civil War was in Barboursville in 1861. But even if it wasn’t the first it was one of the first so there’s some significance there,” Beter said. “And also I’m told by multiple people that 1861 is the year that the troops started switching from Bourbon to beer because of the new German style of brewing in Pittsburgh.”

With limited bar seating and just a few tables, 1861 is cozy, which Beter said is by intentional.

“If anybody knows the history of Oscar’s, they know that we started in a very small location, too, and I like that feel — it’s almost like it’s got an exclusivity vibe,” he said. “I mean, I obviously want everybody to come and enjoy it, but it feels like you want a neighborhood bar to feel. It’s a nice, safe, comfortable place.”

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When designing the pub, Beter decided to incorporate a few different aspects — brick walls, visible ductwork and a garage door — giving the space an industrial look.

“I like things to look unique, and as we were working on it, we kept discovering pieces that I thought would be cool to incorporate,” he said.

1861 has a full bar and offers a classic (think Cosmos and Old Fashions) and signature (the Pink Elephant, named after the Rt. 60 roadside attraction has Blanco tequila, mezcal, simple syrup, lime, pineapple and raspberry) cocktail menu along with a small selection of wine.

“We didn’t want to go overboard on wine because Main Street on Central, which is right next door, has a really great wine selection,” Beter said.

But what’s a pub without beer? 1861 keeps 20 beers on tap.

“They’re mostly craft, but we have some imports, too.

We try to keep some German and Belgian beer,” Beter said.

“Obviously, though, we support our local West Virginia breweries. If you’re serving beer here and not serving beer

made here, then, in my opinion, you’re doing it wrong. I like to support anything homegrown.”

There are also domestics as well as other imports and craft beers available in bottles and cans.

And if you’re hungry, you can pair your beverage with one of 1861’s personal pizzas. There are a few signatures; such as The Elliott, a pepperoni pizza with tomato sauce, shredded provolone and mozzarella; The Angelo, with pineapple, ham, bacon, jalapeños, tomato sauce, shredded mozzarella and provolone; and the Wing T, featuring grilled chicken, onion, buffalo sauce and blue cheese crumbles. Or, customers can fill out a card to create their own.

“Food is our background, and so I wanted more than just chips and pretzels and peanuts, but I also didn’t want an overwhelming menu,” Beter said. “I had visited a place in North Carolina the past couple summers, and I really liked their concept and how they did things. I mean, it’s by no means original to them, but they just had a simple, quick pizza menu of personal size, 10-inch pizzas that people can eat by themselves or share.”

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food | In the Kitchen

When it came to the pizzas, affordability and timing were important. All of the pizzas, unless customers choose a cauliflower crust (an additional $3) are just $10, no matter how many toppings you select, and they come out of the kitchen in a matter of minutes.

“I invested in rapid-fire ovens to get them out quick, and as it turned out, we made them pretty good,” Beter said. “We do have people that come, and that’s their dinner.”

One thing Beter wants to make clear, however, is that while the food is good, and families do stop in to eat there, 1861 is not a restaurant.

“There’s been some confusion that we are a restaurant, and we are not a restaurant,” Beter said. “We are a bar/pub that does serve a little bit of food, but we are not equipped to be a full-service restaurant.

We can’t accommodate the volume to deliver. It was just designed as another reason for you to want to stay for another beer or hang out longer with your friends.

It’s also preventing people — we get a lot of them that walk to our bar — from having to find a way to go somewhere else for food after they’ve maybe had a few drinks. We’re just trying to get people to understand that we are a bar, and while we’re completely cool with you coming in and eating pizza, we want you to understand that you’re coming to a bar to eat pizza.”

When asked to describe the experience of opening 1861 along with two other businesses and maintaining his flagship restaurant during a pandemic, Beter summed it up in two words: “crazy” and “challenging.”

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“I felt like it was crazy, and I still feel like it was crazy. And it was challenging. But, we took on the attitude early that we were going to get through this one way or another, and we would come out better on the other side of it in spite of it all,” he said.

And thanks to the community, they persevered.

“Oscar’s was heavily supported during all of this by our customer base, and I can never thank the people of this area enough because they made sure that Oscar’s made it through just fine, and that, in turn, allowed growth,” Beter said. “We actually grew at Oscar’s, and that allowed us to grow outside of it and branch out a little. So, it was crazy and it was challenging, and it’s still crazy and challenging, but we made it through thanks to our community.”

1861 Public House is located at 650 Central Avenue in Barboursville. Current business hours are: Monday-Thursday from 4–11 p.m., Friday and Saturday from noon–midnight and Sunday from noon–10 p.m. Call 304.948.6140 or find it on social media: @1861PublicHouse on Facebook and @1861ph on Instagram. a Tri-StateLiving | 51

food | From the Cookbook

Prosciutto & Parmesan Egg Cups • 12 pieces thinly sliced prosciutto • 6 slices tomato • 1/3 cup finely grated Parmesan cheese • 6 large eggs • Fresh cracked black pepper, to taste • 1/4 cup finely chopped chives

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Place rack in upper third of oven and preheat to 350˚F. Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.

Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup.

Sprinkle each with fresh cracked black pepper, to taste.

Bake 14-16 minutes, or until eggs are cooked as desired.

Top with chives.

Cool 5 minutes before serving warm.

From the Cookbook | food

Greek Chicken Bowls • 1 cup cooked white or brown rice • 1 grilled chicken breast, sliced • 1 RealSweet onion, sliced • 1 cup cherry tomatoes • 1 cucumber, cut into quarters • 1/2 cup black olives • 1 tablespoon feta cheese • 2 tablespoons tzatziki sauce

Place cooked rice and chicken in bowls.

Top each bowl with sweet onions, tomatoes, cucumbers and black olives. Sprinkle each with feta cheese. Drizzle each with tzatziki sauce.

Recipe courtesy of Healthy Family Project’s Mission for Nutrition.

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food | From the Cookbook

Onion, Mushroom & Bacon Pierogies • 4 strips bacon, chopped • 3 small onions, thinly sliced • 1/3 cup baby bella mushrooms, thinly sliced • 2 teaspoons fresh thyme • 1 tablespoon balsamic vinegar • 1 tablespoon sugar • 1/2 teaspoon salt • 2 tablespoons butter • 1 box Mrs. T’s Classic Cheddar Pierogies

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In pan over medium-high heat, cook bacon until tips begin to crisp.

With bacon and drippings still in pan, add onions, mushrooms, thyme, balsamic vinegar, sugar and salt. Cook 2-3 minutes until onions begin to brown. Reduce heat to medium-low and simmer, covered with lid, 10-15 minutes; stir occasionally. Set aside.

In clean skillet, melt butter and saute pierogies according to package directions.

Top pierogies with caramelized onion mixture before serving.

Visit mrstspierogies.com to find more recipe inspiration.

From the Cookbook | food

Spicy Alaska Sablefish in Lettuce Cups • 1/4 cup yellow or white miso • 1 tablespoon Korean chili paste • 1 tablespoon honey • 1 pound Alaska sablefish (black cod), cut into 2-ounce portions • Nonstick cooking spray • 1 small avocado, pitted, peeled and chopped • 1-1 1/4 cups cooked sushi rice or quinoa • 1/2 cup chopped English cucumber • 1/4 cup thinly sliced halved radish • 1/2 cup pickled ginger, chopped • 1/2 cup bottled Asian-style salad dressing with wasabi and ginger • 8 medium-large butter lettuce leaves • 1/2 cup cilantro leaves

Preheat oven to 450˚F. Blend miso, chili paste and honey; spread onto Alaska sablefish portions. Place portions on nonstick cooking spray-coated, foil-lined baking sheet.

Roast 5-7 minutes, or until fish is opaque throughout and deep golden brown; cool slightly.

In mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour in dressing.

Toss to coat.

To serve, place about 1/3 cup vegetable-rice mixture in each lettuce leaf. Top with one sablefish portion. Sprinkle each lettuce cup with 1 tablespoon cilantro leaves.

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food | From the Cookbook

Blackened Alaska Cod Tacos • 2 cups slaw mix • 2 tablespoons mayonnaise • 1 teaspoon hot sauce, plus additional for serving • 1 lime, divided • Salt and pepper, to taste • Nonstick cooking spray • 1/2 pound Alaska cod • Olive oil • Blackening seasoning, to taste, plus additional, divided • 4 small flour tortillas • 1 avocado, sliced

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Preheat oven to 400˚F. In bowl, mix slaw with mayonnaise, hot sauce, juice from 1/2 lime and salt and pepper, to taste; set aside.

Line baking dish with parchment paper and spray with nonstick cooking spray. Place Alaska cod on top and coat lightly with olive oil. Generously season with blackening seasoning and sea salt, to taste.

Bake 5 minutes, set oven to broil and broil 3-5 minutes.

When fish is done (when it flakes easily with fork and is opaque throughout), remove from oven and break into small chunks with fork.

In flour tortillas, add avocado and slaw. Top with chunks of cod and drizzle with additional hot sauce, squeeze of lime juice from remaining 1/2 lime and additional blackening seasoning.

From the Cookbook | food

Red Pepper Chickpea Soup with Gazpacho Relish • 1/4 cup finely diced seeded English cucumbers • 1/4 cup finely diced seeded Roma tomato • 2 tablespoons finely diced red onion • 2 tablespoons finely chopped fresh cilantro leaves • 1 lime, juice only, divided • Salt and pepper, to taste • 2 cups canned low-sodium vegetable stock, divided • 1/2 cup Fresh Cravings Restaurant Style Salsa (mild or medium) • 1 container (10 ounces) Fresh Cravings Roasted Red Pepper Hummus • Tri-color fried tortilla strips

In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature.

In blender or food processor, process 1 cup stock and salsa until smooth.

Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.

Divide soup between two bowls and top with relish and tortilla strips.

To find more fiesta-worthy recipe ideas, visit freshcravings.com.

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Chicken Apple Enchiladas • 1/2 sweet onion, diced • 1 jalapeno, diced • 1 Envy or Jazz apple, diced • 2 cups cooked shredded chicken • 8 flour tortillas • 6 ounces shredded Mexican blend cheese, divided • 1 can red enchilada sauce • Cilantro (optional)

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Heat oven to 350˚F. In skillet, cook onions until translucent.

Add jalapeno and apple; saute 2-3 minutes.

Add cooked chicken and mix well. Remove from heat.

Lay out tortillas and sprinkle cheese on each. Add chicken mixture and roll. Place in baking dish and cover with enchilada sauce.

Bake 20 minutes, or until heated throughout.

Recipe courtesy of Healthy Family Project's Mission for Nutrition.

From the Cookbook | food

Chicken Tortilla Soup • 1 pound boneless, skinless chicken breasts, visible fat discarded, cut into 1/2-inch cubes • 2 cups frozen whole-kernel corn, thawed • 2 cups fat-free, no-salt-added chicken broth • 1 can (14 1/2 ounces) no-salt-added, diced tomatoes, undrained • 1/4 cup finely chopped onion • 1 teaspoon sugar • 1 teaspoon ancho powder • 2 medium garlic cloves, minced • 1/4 teaspoon salt • 2 corn tortillas (6 inches each), cut into 1/4-inch-wide strips • 1 corn tortilla (6 inches), torn into pieces • 2-4 tablespoons snipped fresh cilantro • 1/4 cup finely chopped avocado • 1/4 medium red bell pepper, cut into matchstick-size strips In slow cooker, stir chicken, corn, broth, tomatoes, onion,

sugar, ancho powder, garlic and salt. Cook, covered, on low, 6-8 hours, or on high, 3-4 hours.

Preheat oven to 350˚F. On baking sheet, arrange tortilla strips in single layer.

Bake 8-10 minutes, or until crisp. Transfer baking sheet to cooling rack. Let strips stand 15 minutes, or until cool.

Transfer to airtight container and set aside.

When soup is ready, transfer 1 cup to food processor or blender. Stir in tortilla pieces. Let mixture stand 1 minute.

Process until smooth. Stir mixture into soup. Stir in cilantro.

Ladle soup into bowls. Sprinkle with avocado, bell pepper and reserved tortilla strips.

This recipe is reprinted with permission from “Healthy Slow Cooker Cookbook, 2nd Edition.” Copyright 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House, LLC.

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food | From the Cookbook

Bean, Tortellini & Pesto Salad • 2 cans (15 ounces each) READ 3 or 4 Bean Salad • 1/4 cup prepared basil pesto • 1/2 teaspoon salt (optional) • 1 package (9 ounces) refrigerated tortellini • Grape tomatoes (optional) • Halved cherry tomatoes (optional) • Chopped bell pepper (optional) • Thinly sliced green onions (optional)

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Drain bean salad, reserving 1/2 cup liquid. In bowl, combine reserved liquid, pesto and salt, if desired; set aside.

Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add grape tomatoes, cherry tomatoes, bell pepper and green onion, as desired. Toss with bean salad.

From the Cookbook | food

Spinach-Ham Dip • 2 cups ricotta cheese • 1 cup sour cream • 1 package (10 ounces) frozen spinach, thawed and squeezed dry • 1/4 pound ham, cubed • 3/4 cup shredded Parmesan cheese • 2 green onions, thinly sliced • 1 round bread loaf (16 ounces), unsliced

Heat oven to 350˚F. In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.

Cut 1-2-inch diameter circle out of top of bread loaf.

Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.

Take bread removed from inside bread bowl and cut into dipping sized chunks.

Remove bread from aluminum foil and place on platter.

Scatter bread chunks around bread bowl to use for dunking in cheese sauce.

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food | From the Cookbook

Brunch Fruit Tart CRUST: 4 cups granola mixture 1/2 cup butter, softened 4 1/2 tablespoons honey • Nonstick cooking spray FILLING: 2 1/4 cups vanilla Greek yogurt 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 package gelatin TOPPINGS: • Strawberries, sliced • Blueberries • Kiwis, sliced

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To make crust: Preheat oven to 350 F. In large bowl, combine granola, butter and honey. Grease 11-inch tart pan with nonstick cooking spray. Line bottom of tart pan with parchment paper.

Press granola mixture into tart pan. Place tart pan on baking sheet and bake 10 minutes. Cool completely.

To make filling: Using mixer, combine yogurt, cream cheese, sugar, vanilla extract and gelatin until whipped completely.

Pour yogurt mixture into tart crust. Refrigerate at least 1 hour.

Top with strawberries, blueberries and kiwis.

Meringue Nests with Whipped Cream & Strawberries MERINGUE NESTS: • 1 1/4 cups granulated sugar • 6 large eggs • 1 teaspoon cream of tartar • 1 teaspoon vanilla extract • 2 teaspoons cornstarch GARNISH: • 1 cup heavy whipping cream • 1 teaspoon granulated sugar • 1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped) • 1/2 pint fresh strawberries, sliced

To make meringue nests: Preheat oven to 200 F. On parchment paper-lined baking sheet, spread sugar evenly and bake 5-7 minutes to slightly heat. Remove sugar from oven then increase oven temperature to 225˚F. Carefully separate egg whites from yolks completely. In bowl of hand or stand mixer fitted with whip attachment, whisk egg whites on medium-low speed until foamy about 1 minute.

Slowly add sugar 2-3 tablespoons at a time and mix on medium speed 2 minutes between each addition. Sugar needs completely mixed into egg whites to ensure success. Continue mixing on medium until mixed through and meringue does not feel gritty.

Add cream of tartar, vanilla extract

and cornstarch. Increase to high speed and beat until stiff peaks form.

On two parchment paper-lined baking sheets, pipe or spread meringue with spoon into six 4-inch circular “nests.”

Bake 1 hour, 15 minutes then turn off oven and let meringues cool without opening oven for at least 4 hours or overnight. The USDA recommends egg dishes be cooked to 160˚F. To make garnish: When ready to serve, in clean mixing bowl fitted with whip attachment, whip heavy whipping cream on medium speed. Slowly add sugar and vanilla. Continue mixing on high speed 2-3 minutes until stiff peaks form.

Dollop whipped cream on meringue nests and top with sliced strawberries.

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food | In the Kitchen

Cheesecake Ice Cream with Fruit Swirls • 12 ounces cream cheese, cut into cubes • 3/4 cup sugar • 1 cup sour cream • 3/4 cup half-and-half • 2 teaspoons vanilla • 1 1/4 teaspoons lemon juice, divided • 1 dash salt • 1/3 cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread

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In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth.

Cover and refrigerate 2-24 hours, or until cold.

Pour cream cheese mixture into 1 1/2-quart ice cream freezer.

Freeze according to manufacturer’s directions.

In small bowl, stir fruit spread and remaining lemon juice.

Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mixture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours.

To serve, scoop ice cream into dessert dishes.

Visit MilkMeansMore.org for more delicious dessert ideas.

“I felt so helpless.

Mom continued to decline, and I didn’t know what to do.”

“My sister lives out of town and my brothers told me I should take care of things since I live near mom. I wanted to plan for what’s to come, but I needed help with some of the decisions.

That’s when I visited The Wyngate in Proctorville.

What a relief to find I’m not alone and there are professionals there to help improve the quality of mom’s life. At The Wyngate they have nurses on duty 24-hours a day, 7-days a week and they’ll monitor her health and provide appropriate levels of care for each stage she goes through.

They have been an invaluable resource, and having Mom so well cared for gives me great peace of mind. I am now more happy and stress-free— as are my siblings.”

Let us help you.

Call Myra at (419) 956-2159.

7694 County Rd 107

⚫

Proctorville, Ohio

www.wyngateproctorville.com

Brown Sugar Pound Cake • 1 3/4 cups all-purpose flour, plus additional for coating pan, divided • 1 cup packed C&H Light Brown Sugar • 1 cup (2 sticks) butter, softened • 4 eggs • 1 teaspoon vanilla extract • 1/2 teaspoon baking powder • 1/4 teaspoon salt • Sweetened whipped cream, for topping (optional) • Fresh fruit, such as strawberries and blueberries, for topping (optional) Preheat oven to 350˚F. Grease and flour 9-by-5-by-3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In separate bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.

Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely.

Top with sweetened whipped cream and fresh fruit, if desired.

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the last word

Forever from Lawrence County, Ohio

T

he focus of the past 30 years of my professional life has been to promote the richness and beauty of the Appalachian people and our heritage.

Too often outsiders consider our people to be ‘lessthan’ based on stereotypes and the social construction of images of Appalachia created by the media. The sad truth is that many of our people have adopted the same ‘less-than’ attitudes about ourselves and we have stayed in the shadows of American society much too long.

Having been a displaced Appalachian for much of my life I yearn for ways to stay connected to my land and my people.

I refuse to forget my foundation and my origins because these make up my core values. In a world where people struggle to know their purpose and their identity I only have to remember, and then it becomes clear.

My name is Nora Swango Stanger. I am the daughter of Emma Jean Swango, the granddaughter of Dempse & Nora Mitchell, the great-granddaughter of Steve & Rena Turner.

I am the sister of Ruth, Mike, Amy, Linda, Garry, Ella, and Tresa.

I am the wife of one husband and mother of two daughters: the aunt of 17, great aunt of 34 and great-great aunt of one.

My people have been known here for a hundred years.

I am from carrying water from the well and filling up the coal & wood boxes before bed.

I am from hunting wildflowers like Jack-in-the Pulpit, Trilliums and even Ginseng.

I am from climbing sandstone boulders and swinging from grapevines.

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Nora Swango Stanger is a Lawrence County native and Appalachian outreach coordinator for Sinclair Community College.

From Gum Stump, Aarons Creek, White Holler, and Coal Bank Holler.

From Waterloo, Arabia, Aid, Getaway, Greasy Ridge and Dog Fork.

I’m from listening to Whip-or-wills on hot summer nights and Bob Whites call in the morning.

I’m from working in Burley tobacco and cleaning off abandoned cemeteries for Decoration Day. I’m from shopping at Mann’s Market and playing on the courthouse lawn.

I’m from high school bands marching in the Christmas and Memorial Day Parades.

I’m from county fair 4-H competitions and eating soup beans at Pioneer Days in Proctorville.

I’m from riding Greyhound buses to parts unknown and returning in cars bought with my own money.

I’m from risking to move away and longing for home.

I’m from birth at General Hospital, to layout at Phillips Funeral Home and rest at Bradshaw cemetery.

No matter where I lay my head, I am Lawrence County.

Press Room Recordings features original music and unique interpretations from local and regional artists presented live for the PRR cameras.

Contact maclean.james@irontontribune.com to get involved.

close to home.

Cancer care the way it should be

They say you don’t know how strong you are until being strong is the only choice you have. And when a loved one has cancer, it is.

You may find yourself taking on a new role or taking on a huge new responsibility when you’re already overwhelmed.

So, it’s okay to ask for help. And even if you don’t, St. Mary’s will offer it anyway. Because being strong doesn’t mean being alone.

St.Mary’s

Regional Cancer Center

Edwards

Comprehensive Cancer Center at Cabell Huntington Hospital

The Cancer Centers of

304.526.1349 or 304.399.6500 • mountainhealthnetwork.org

www.mountainhealthnetwork.org