Tri-State Living • September/October 2022

September/October 2022

Fun

ON THE FARM Family farm is a popular fall destination

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Dawn Nolan, Contributor Mark Williams, Contributor Amanda Larch, 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

to home.

September/October 2022

Fun

ON THE FARM Family farm is a popular fall destination

he way it should be

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on the cover Gritt’s Fun Farm has expanded from just growing and selling food into a destination for activities like mazes, zip lines, hayrides and even a “goatel.”

Find adventure in your own backyard

W

ith the cost of goods increasing across the country, folks are changing the way they shop and travel. Lucky for us here in the Tri-State, there are plenty of opportunities for staycations that can help us keep our fuel costs down while supporting local attractions.

Do you like to spend time on the water during your time away from work? If so, how convenient that Lawrence County, Ohio is home to the state’s only national forest that features a 143-acre lake perfect for launching your kayak. Don’t have your own? No problem, as canoe and kayak rentals are available on site.

Maybe you’re looking for even more adventure. If so, why not test your spelunking skills. You can explore on a tour or on your own at Carter Caves. With walking tours appropriate for all ages available, as well as crawling tours for those of your looking for a challenge that requires belly crawls and maneuvering over slick rocks, there is something for all skill levels.

If you’re looking to take in wildlife,

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.

West Virginia’s Beech Fork State Park could be of interest. You can cast a line and try to catch bass, catfish, walleye, saugeye, bluegill, or take your binoculars to this Important Bird Area to catch a glimpse of the uncommon Cerulean Warbler that calls this spot home.

Save some gas money and get out to explore your own backyard!

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.

POSTMASTER: Send address changes to Tri-State Living, P.O. Box 647, Ironton, OH 45638-0647.

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Sept./Oct. 2022 Contents

8

arts & culture 8

SEAN KELLEY Ironton artist uses wide range of media

shopping

19

26

14

SPOOKIEZ Horror-centric online shop based in Kentucky

feature 19

GRITT’S FARM Family farm is fun for all ages

homes 26

ATHENS ASYLUM Podcast tells stories of those buried at The Athens Asylum

food 32

THE DONUT DISTILLERY Portsmouth shop offers made-to-order mini donuts and specialty beverages

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FROM THE COOKBOOK 12 recipes to spice up your fall

in every issue

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FROM THE EDITOR Explore the Tri-State

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arts & culture Tri-State Living

up close Ironton artist uses wide range of media.

p. 8

arts & culture | On Display

8 | Tri-StateLiving

On Display | arts & culture

MEDIA RANGE Artist utilizes pumpkins, printmaking and more Story Amanda Larch | Photography Rachael Layne

L

ocal artist Sean Kelley switches up his artistic endeavors each fall with something that’s perfect for Halloween: pumpkin carving.

Many classic horror and pop culture icons serve as Kelley’s inspiration for his pumpkin art, including Frankenstein’s Monster and Church the cat from Stephen King’s classic novel, “Pet Sematary.” Kelley says his artform of pumpkin carving is unique in the area, and he’s been doing it for years.

“I would say that around this area, I don’t think I could be touched with pumpkin carving — I don’t know many people that do it, is the thing,” he says.

Kelley, whose choice medium is linoleum printmaking, first draws designs on his pumpkins with a marker before carving.

“I shave it instead of making a hole in it; I’m trying to get my value through just shaving it,” Kelley says.

Tri-StateLiving | 9

& culture arts & culture||On OnDisplay Display While he doesn’t sell his pumpkin carvings, choosing instead to simply challenge himself year after year, Kelley’s linoleum prints can be found for sale at local galleries and expos, including The Jewel Gallery in Ashland.

Kelley has been creating for years.

Attending Ohio University, with his professors serving as inspiration, Kelley graduated with a bachelor’s degree in painting, but he says he always gravitated more to printmaking, forming a connection with his prospective audience.

“It was just cooler,” he says. “One thing I liked about printmaking is it’s more accessible to people; you can kind of sell pieces cheaper. Some people that want to buy art are not going to be able to buy a $1,000 painting, but they can buy a $150 print.”

Kelley’s latest project is a mythology series, featuring women of various myths from around the world and how different cultures view them.

One subject in the series is Medusa, of popular Greek myth, and Kelley is using the piece as a way for her to reclaim her identity.

“Medusa has a sad backstory, but I didn’t want to show her as a victim, which is what she is — I gave her more power,” he says. “I took Perseus’ wings that he used to fly over to the island Medusa was on, and I gave them to her.”

Another mythological being Kelley is studying in his work is Kali, a goddess of Indian and Hindu culture.

This piece was originally inspired by

10 | Tri-StateLiving

Edwin Talmadge Callihan, a college friend of Kelley’s, who publishes “Gravely Unusual” magazine.

“I bought a book from Edwin about mythology of the Indian culture, and he said I should do a print of Kali,” Kelley says. “As soon as he said that, I said I

was going to do that because it’s fun to draw that aesthetic.”

Kelley partnered with Callihan and loaned his printmaking skills to publish the first few issues of “Gravely Unusual.” Callihan saw Kelley’s pumpkin carvings on social media and

reached out about a collaboration.

“I hadn’t talked to him in a couple of years,” he says. “He asked if I wanted to work on a comic with him, a comic that became a magazine. It’s grown a lot since the first two issues we did.”

Kelley said most of his best work comes from working with Callihan, continuing to inspire Kelley’s work today.

“When Edwin and I worked on ‘Gravely Unusual,’ our stories usually revolved around women getting revenge,” he says. “I’m not aimless, usually I can get ideas, but I can draw whatever comes up.”

Another project Kelley says he’d love to get involved with is painting murals.

“I would like to do some murals,” he says. “I talked to the mayor about doing one on the flood wall just as a trial. On the weekends, all I’m doing is making art.”

Kelley does accept commissions, either through his social media pages or through inquiries at The Jewel Gallery.

“They’re commissions, but at the same time, I still

sell them because when you make a print with linoleum printmaking, the artist has their hand in it—in each print,” he says. “It’s not like when you’re buying the print, you’re buying a painting, like an original piece.”

Though he says he has no idea what it’s like, Kelley equates the art of creating to giving birth.

“It’s an outward manifestation of something that you make,” he says. “I just love the medium. I have to limit myself because when I’m carving, you can only get so much detail. I try to simplify but at the same time get better as I add more detail to my work.”

As Kelley’s art evolves, he’s also getting better at marketing and selling his work, he says, thanks in large part to The Jewel Gallery and its owner Bri Reynolds.

“I’ve done it before, but not on this scale,” he says.

“Usually when I sell stuff, I just end up buying more art just to help the whole community.”

Kelley encourages his fellow artists to keep creating.

“Keep making art. It’s good for the community,” he says. a

Tri-StateLiving | 11

GRAVELY UNUSUAL Edwin Talmadge Callahan has always been interested in comics and horror movies and decided to merge those passions — leading to the creation of “Gravely Unusual” magazine. Working primarily as a writer, he knew he needed help with art for the budding publication, so he reached out to former Ohio University classmate Sean Kelley.

The original plan was to create a type of anthology comic, similar to “Tales from the Crypt,” but the more zines and independent publications Callihan read, the more inspired he was for a magazine format. Callihan put out an additional open submission call, and with the support he received, he and Kelley published the first issue of “Gravely Unusual” in August 2018.

While Kelley has since ventured on to other projects, the magazine has grown over the years. Because a limited run of 150 copies is printed of each issue, available online or at Conquest Books in Ashland, Callihan says there’s an exclusivity to it.

The magazine’s content is mostly horror-related, but that includes literary and speculative horror ideas, and branches into sci-fi and fantasy. It’s modeled after classic publications — such as “Heavy Metal” magazine and “Midnight Graffiti” — from the golden era of magazine horror, Callihan says.

While Callihan started publishing “Gravely Unusual” himself, he now has a publishing partner; the two merged

12 | Tri-StateLiving

their content to create Castaigne Publishing. Callihan says that’s how those interested in creating for the magazine can now contact him.

“We have a website and an email, and we’re looking to do not just the magazine, but if you have novel ideas or comic ideas, things like that, we want people to submit to us — anybody that feels like we’d be a good fit and they can’t find a home for their work anywhere else,” he says.

The magazine is truly independent, not relying on any third-party distribution. It’s printed locally in Morehead, Kentucky.

“Everything strictly comes from us,” Callihan says. “We try to use everything from a grassroots and independent level, so we can control the content and give the artists and writers the most money that they can get out of it.”

This also means Callihan has creative control, one of his favorite aspects of the magazine.

“The end product is what I put together,” he says. “You get to push stories that you don’t see otherwise. So, you can blend genres and have them juxtaposed against different ideas. It’s fun to have that full complete control over it.”

Callihan has a network of artists and writers, including Kelley. He includes their work as much as possible, especially those who may have trouble publishing their work elsewhere. Callihan also writes movie and comic reviews for the magazine and interviews celebrities and anyone related to horror culture.

shopping Tri-State Living

up close Catlettsburg native builds community for horror fans.

p. 14

shopping | In the Biz

‘The mom and pop shop for horror’ Horror-centric online retail shop serves Kentucky and beyond Story Dawn Nolan | Photography Submitted

A

n abandoned video rental store sounds like a potential setting for a horror movie. And for someone who loves those types of films, like Catlettsburg native, Chris Kirby, it helped spark a business idea.

“My wife and I were driving by the old Blockbuster in Ashland one day, and I thought it would be such a cool place to open like a horror museum, a real mom and pop shop,” Kirby said. “I love that phrase, ‘mom and pop shop,’ and what it means to be that type of business,” It means so much to him, in fact, that when Kirby launched his horror-centric online retail shop, Spookiez, earlier this year, he added the tagline, “The Mom and Pop Shop for Horror.”

“I want to have a personal connection and build relationships with my customers — just like the old days when you walked into your local rental store to grab the latest horror film to watch with your friends that night,”

14 | Tri-StateLiving

Kirby said. “I want them to trust me and trust that I know what they love and will work hard to find it for them.”

Currently, Spookiez carries exclusive apparel from Creepy Co.®, assorted collectables — like mini character busts and air fresheners (called “Fear Freshners”) from Trick or Treat Studios, “Blood Bath” bath bombs from Mom Bombs as well as a variety of posters. Kirby also said that he is working on some original designs and wants to partner with some tattoo artists to bring the concepts to life.

“Our goal is to provide horror fans quality merch from our own brand, giving everyone unique and tasteful designs with each piece of Spookiez branded clothing, but also other brands,” he said.

While he had hoped to set up a brick-and-mortar location in Ashland, the plans fell through. So, for now, he is focusing on the online route and occasional pop-ups. He hopes to continue to collaborate with Talmadge Callihan, of Conquest

Books in downtown Ashland, where he held Spookiez first pop-up, as well as other local businesses.

“Talmadge [Callihan, the owner] was actually the one who inspired me to start a business,” Kirby said.

It’s an interesting idea for someone who claimed he was a “big chicken” as a child.

“I was definitely scared of them, but I wanted to be cool like my cousins,” Kirby said.

As he faced his fears, horror films became one of his biggest passions — exploring it through his own podcast and Youtube videos.

“My favorite is the 2017 adaptation of Stephen King’s ‘It,’ but I also love the classics like ‘Halloween’ and ‘Friday the 13th’,” Kirby said. “I think horror movies are important culturally because there are a lot of topical issues

in the subtext, and I think they’re easier to explore in those types of movies.”

From customer rewards to giveaways to actor meet-and-greets and “scare packages,” Kirby wants to use Spookiez as a way to grow and a

build a community.

“I want to bring horror here,” Kirby said. “And I have a lot of plans.”

To shop online, visit spookiezhorror. com. Find Spookiez on Facebook @ spookiezhorrormerch and Instagram @ spookiezhorror.

Tri-StateLiving | 15

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feature | Gritt’s Farm

18 | Tri-StateLiving

Gritt’s Farm | feature

DOWN ON

the farm Gritt’s Fun Farm has everything from hay rides to corn mazes to zip lines

Story Dawn Nolan | Photography Shannon Shank

W

ith nearly 30 attractions, Gritt’s Fun Farm lives up to its name.

“There’s so much for families to do, but I also tell people that, no matter what age you are, there’s something for everyone — whether you want to have a doughnut or another fall treat, go on the hayride for a few minutes or just explore the corn maze with friends,” said Alexandra Pfost, Marketing & Agritourism manager for Gritt’s Farm.

Held every year at Gritt’s Farm in Buffalo, West Virginia (about 50 miles west of Huntington), the idea for what would later become the Fun Farm was planted — quite literally — more than 15 years ago when third generation owner and operator, Bob Gritt, added a pick-your-own pumpkin patch to the farm as a way to draw visitors and sell more fall mums. Other activities, such as a corn bin, corn mazes, slide mountain, wagon rides, tractor train, apple cannons, zip lines and jump pillows, as well as food options, have been added over the years.

“We are heavily involved in an agritourism group called NAFDMA [North America Farm Direct Marketing Association] where we receive great insight — we go to conferences, do tours and travel with each other to different parts and the country and internationally to get ideas — from other farms and agritourism businesses,” Pfost said. “We’re really excited for the upcoming Fun Farm season. There’s going to be even more to see and explore than we’ve ever had in the past.”

A new addition to the Fun Farm this season is a goat visitation experience called “Gritt’s Goatel.”

“The goats are a big deal here,” Pfost said. “People love to feed them, so we thought that they deserved a bit more of a home upgrade.”

Open Thursdays-Sundays from mid-September through October, Gritt’s Fun Farm welcomes thousands of visitors during its six-week run.

“It’s a fall tradition for a lot of people,” Pfost said. “We look forward to having everyone here and welcoming new

Tri-StateLiving | 19

feature | Gritt’s Farm

20 | Tri-StateLiving

Gritt’s Farm | feature

and returning faces.”

More information on hours and pricing for Gritt’s Fun Farm can be found online at grittsfarm.com/fun-farm.

Although it has become Gritt’s Farm’s busiest time of year, the Fun Farm is just one piece that makes the long-standing family business a popular destination and important part of its community.

“We are a three season plant, produce and agritourism farm with plans to expand to a four-season, year-round farm,” Pfost said. “We planted Christmas trees for the first time last year. Those take five to seven years to grow; however, in the meantime, we do plan to get into the Christmas entertainment events until families can come and pick their own Christmas tree.”

It’s an exciting next step for Gritt’s, which, throughout its history, has evolved and adapted to the changing needs of its customers and community.

“The Gritts are a family of innovators,” Pfost said.

Established in 1927 by Italian immigrants Veto and Nally Gritt, Gritt’s Farm started with chickens — reaching 15,000 at one point in time — and delivering eggs door-to-door. Later, Gritt’s turned to grain and then tobacco. In the ‘80s, second generation farmer Lee Gritt and his son, Bob, began constructing greenhouses, which are still in use.

“He [Lee] knew he wanted to continue to innovate and move the business in a direction that would be the most profitable and fruitful for the generations to come; he laid a lot of the groundwork that exists here today,” Pfost said. “They grew what many believe were the first West Virginia

Tri-StateLiving | 21

22 | Tri-StateLiving

Gritt’s Farm | feature hydroponic [meaning grown without soil in a water-based nutrient solution] tomatoes.”

Now, 95 years after the farm was established, it spans more than 300 acres.

It is open to the public for produce and plant/flower shopping and events from spring to fall.

“We have plants here in the springtime, plants and produce — mostly produce — in the summertime, and we also kick off our agritourism events in the spring. So, we’ll do our annual spring planter workshops and monthly farm to table dinners [with Chef Jesse Lyons of Coco’s Kitchen + Cafe in Charleston] from spring through summer, and then in the fall we transition into the busiest time of year for us, the Fun Farm/ our fall season.”

Gritt’s also has a stand at Charleston’s Capitol Market during the spring/ summer season and a produce stand in St. Albans open during the summer.

There is a crop production farm located in Leon, West Virginia.

As it has expanded, though, its focus on family (Bob’s son, Brad Gritt is now the general manager and is raising the fifthgeneration on the farm) and providing fresh, locally grown products has remained.

“This is a West Virginia family-owned small business, and we are really grateful to everybody that has supported it so far,” Pfost said. “Everything that we do is to give back to the community and build upon what Brad and the Gritt family have already built and continue the family legacy.”

Gritt’s Farm is located at 864 Gritt Road in Buffalo, West Virginia. Visit www.grittsfarm.com or call 304-937-2565 for more information. Social media: @ grittsfarm on Facebook and Instagram

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feature | Gritt’s Farm

GRITT’S SUNFLOWER PATCH Though weather-dependent, Gritt’s sunflower patch is another big draw for the farm in mid-summer and early fall, sometimes coinciding with the start of Fun Farm in its second bloom.

“It pops up in waves. 2018 was our first year for that, and it’s an experience we always look forward to welcoming guests back to the farm for because we know that it’s a big, happy experience for them,” Pfost said. “It’s a fantastic photo opportunity, and it brings a lot of joy. We let people pick their own bouquets, and we let photographers book a lot of sessions out there.” a

24 | Tri-StateLiving

homes Tri-StateLiving

up close Podcast tells stories of those buried at The Athens Asylum.

p. 26

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ABOVE: Athens Asylum for the Insane/ Athens State Hospital Administration Building, circa late 19th to early 20th century.

LEFT: Athens Mental Health Center Administration Building main entrance, circa 1970s to 1980s. (Ohio University Libraries Digital Archival Collection)

Athens Lunatic Asylum | homes

NAMING THE

FORGOTTEN Podcast puts names to anonymous numbered grave markers Story Mark Williams | Photography Mark Williams, Sarah Simmons

H

igh atop a hill overlooking the city of Athens, Ohio stands the old Athens Lunatic Asylum, a sprawling facility that once housed 1,800 patients and served 15 surrounding counties.

Operational from 1874 to 1993, the asylum’s grounds spread over 1,000 acres and over 70 different buildings, most of which feature the beautifully imposing architectural stylings from the Victorian Gothic era.

After a period of inactivity in the 1990s, the facility was purchased by the state of Ohio and repurposed into The Ridges, a multifunctional campus used by Ohio University

for classrooms, auditoriums, museums and storage facilities.

Despite the modernized updates, parts of the former hospital remains shrouded in mystery. Still nestled throughout the grounds are multiple historic cemeteries filled with weathered gravestones marked only with numbers. Now, WHO Lies Beneath: The Asylum, a new podcast launched by WOUB Public Media, aims to put names to the numbers.

“If you go to another cemetery, you’re going to find a name and a blurb on the gravestones that say, ‘great father, loving husband,’ something of that nature.” says podcast

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homes | Athens Lunatic Asylum

host and co-producer Cheri Russo. “And in these cemeteries, you just don’t find any of that. If they were a woman or man, if they were married or had kids, none of that is on their grave marker.”

The new podcast is based on the 2013 documentary “The 1900: Voices From The Athens Asylum,” which was also produced by Russo and her co-producer, archivist Doug McCabe. However, the research into the anonymous tombstones has been going on much longer.

“I started working with Doug around 2009, and a lot of the work had been done by then. He started digging deeper into individual stories that we wanted to feature in the documentary, using Ancestory.com and reaching out to potential family members who were working on their genealogy. The work has been going on for a very long time.”

Unraveling the mystery behind the nameless gravestones has not been easy.

“Even before I met Doug, I know that one of the big challenges was that these records of the name that goes with the number in these cemeteries were considered protected by HIPAA, they were considered health records.

Doug and the Athens County chapter of NAMI, the National Alliance on Mental Illness, worked together with State Representative Jimmy Stewart to put legislation forward that would free up those documents. That was a big hurdle, but that eventually gave them access to the gravebook, which tied the names to the numbers. And even today there are still barriers because mental health records can be considered health records, and there’s so much protection around that and each of the 88 counties in Ohio can interpret the laws differently.”

28 | Tri-StateLiving

Athens Lunatic Asylum | homes

Though the process has been difficult, the search has yielded incredible results, uncovering much more than just names to match the numbers. In each of the season one’s eight episodes, a different individual’s life story is detailed and portrayed using voice actors and scripts based on McCabe and Russo’s findings. This format not only illuminates the mystery that has long surrounded the asylum cemeteries, but more importantly, gives a voice to once forgotten patients who may not have had one in life, and certainly did not in death. In the wrong hands, such sensitive material could be easily sensationalized and exploited. Thankfully, “WHO Lies Beneath” takes the higher road, opting for a more academic and mindful approach, avoiding the familiar “haunted asylum” tropes that have

been endlessly rehashed by Hollywood producers, reality TV and paranormal pop culture.

“That was a very conscious decision on our part. One of the first lines I say in each episode is ‘This is a podcast about restoring dignity and respect.’ We just wanted to get that out of the way early on. If you’re looking for ghost stories, this isn’t it,” Russo said with a laugh.

“Of course you will find the theories out there about ghosts at the asylum, and I know that several of the ghost hunting TV shows have asked about filming there, but that was something that we wanted to stay away from. This is about learning who the actual person was. It was important to us to be respectful of these people, because they were people, and many of them have amazing life stories and

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many of them suffered unbelievable tragedy to end up where they did. And they didn’t get that dignity and respect when they were buried. The one thing all of us kind of expect is that we are going to get buried with something that has our name and our dates and a little something about ourselves on it. These people didn’t get that, so we are just trying to give that back to them.”

Season one of WHO Lies Beneath: The Asylum is now available on all the standard podcast platforms like Apple, Amazon and Stitcher, as well as through WOUB’s website. Season two is in the works. For more information, visit https://woub.org/tag/wholies-beneath/. a

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Tri-StateLiving

Showcase | homes

food

up close Portsmouth shop offers made-to-order mini donuts and specialty beverages.

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food | In the Kitchen

SWEETS SPIRITS &

Ohio business pairs donuts and drinks Story Dawn Nolan | Photography Rachael Layne

P

ortsmouth, Ohio, celebrated National Donut Day (June 4) earlier this year with opening of a tasty new business — the first Donut Distillery franchise.

“The first three days we sold 15,000 donuts,” said Donut Distillery owner Nate Hinze. “We ran out of supplies and had to close that Monday to go to Louisville to pick up another shipment of ingredients.”

Donut Distillery started as a food truck in Nashville in 2017, and there are now two brick-and-mortar locations there — one in East Nashville and one in Assembly Food Hall on Broadway.

“My wife’s family [Shauna and Todd McCoy] started it,” Hinze said. “We visit a few times a year, and I called them a little over a year ago — they had been thinking about franchising — and pitched the idea of opening one up here in Portsmouth.”

Hinze is a Clay High School graduate and former Shawnee State tennis player. He co-owns the business with Mike Scott, whom he has known since childhood.

“He was my basketball coach when I was younger, and I was good friends with his son,” Hinze said.

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In the Kitchen | food

Scott previously owned a business as a DirecTV and Dish Network retailer, which closed during the pandemic, and Hinze also worked for him for a time.

In fact, the downtown building in which Donut Distillery is housed, at 416 Chillicothe Street, is where the two had planned to move the previous business.

“I’ve actually had the building for about four years,” Hinze said.

And with its proximity to Shawnee State (it’s less than a quarter mile from campus) and the fact that it’s inside the DORA (Designated Outdoor Refreshment Area — which allows alcoholic beverages outside), it made sense to open their new business in the spot. Hinze and Scott worked with a local contractor to transform the space.

“We completely gutted it,” Hinze said. “We renovated the entire thing other than the floors.”

The interior, which offers plenty of seating along with a front and back entrance, is done up with string lights, bright

wall art with touches of neon, a disco ball, locally crafted custom bar and of course, a sprinkle wall for selfies.

“The look is very similar to the East Nashville [Donut Distillery] location,” Hinze said.

There are two main components to Donut Distillery’s menu as evidenced by its name: made-to-order mini donuts and adult beverages.

Beverage options include donut shots (inspired by the donut flavors), spiked shakes (Two donuts, two oz of liquor and dairy free ice cream blended), coffee cocktails, wine, craft beer and mimosas. For those that want variety, there are beer pairing, mimosa pairing and coffee cocktail pairing flights (four drinks with four mini donuts).

There are also standard coffee drinks and non-alcoholic Donut Shakes, made with two donuts blended in ice cream with a donut on top.

“You can mix it up and choose whatever flavors you’d like,” Hinze said. “The two donuts that you put in the shake Tri-StateLiving | 35

food | In the Kitchen

is going to determine the flavor.”

As for the donuts, there are a dozen varieties of minis, ranging from the original Whisky Glaze (with real Tennessee whisky) to Sweet Swine (maple bacon) to the Homer D’ohnut (strawberry frosting and rainbow sprinkles) to Reese’s Cup (chocolate frosting, PB drizzle, Reese Cup chunks). Donuts can be purchased in 3, 6, 12 or 25 packs.

“Whisky Glaze is the most popular,” Hinze said. “It’s the signature.”

Locals might also recognize the “Hill Top,” Donut Distillery’s version of the former Crispie Creme Donuts’ Mountain Top (a chocolate donut with whipped vanilla frosting).

“Everyone in Portsmouth loved them,” Hinze said. “We got in contact with them and worked it out to where we could use the recipe. It’s only available at this location.”

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There is a rotating Donut of the Month, too.

“Some of the ones we’ve done are a powdered sugar with cream filling and peanut butter and jelly,” Hinze said.

To add to the total Donut Distillery experience, Hinze is adding live music, comedy shows, karaoke and other activities.

“We want it to be a place where people can come in and hang out for a while,” Hinze said. “It’s pretty exciting, and I have a lot of ideas.”

Donut Distillery is located at 416 Chillicothe Street, Portsmouth. Current hours are Monday-Friday 8 a.m.-6 p.m., Saturday 8 a.m.-9 p.m. and Sunday 8 a.m.-4 p.m.

For updates, check out the Facebook page @ donutdistilleryportsmouth. More information is also available on the Donut Distillery website: https:// donutdistillery.com/portsmouth. a

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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.

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food | In the Kitchen

Orangeberry Smoothie • 1 cup Florida Orange Juice • 1/2 cup frozen strawberries • 4 ounces strawberry Greek yogurt • 1/4 cup milk • Ice cubes • 1 Florida Orange, sliced

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In blender, blend orange juice, strawberries, yogurt, milk and ice, as needed to reach desired consistency, until smooth.

Pour into glass and garnish with orange slice.

From the Cookbook | food

Orange Oatmeal • 1 1/2 cups water • 1 cup Florida Orange Juice • 1 cup quick cooking steel-cut oats • 1 Florida Orange, peeled and diced • 1 tablespoon agave nectar or honey • 1/4 teaspoon cinnamon • 1/4 teaspoon salt

In medium saucepan over high heat, bring water and orange juice to boil.

Add oats to boiling liquids.

Return to boil then reduce to medium heat and cook uncovered 5 minutes, stirring frequently.

Mix in orange, agave nectar, cinnamon and salt. Remove pan from heat; let stand 1 minute before serving.

Find more information and recipe inspiration at FloridaCitrus.org/OJ.

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food | From the Cookbook

Apple Cinnamon Waffles • 1 cup all-purpose flour • 1/2 teaspoon kosher salt • 1 teaspoon cinnamon • 2 teaspoons baking powder • 2 tablespoons brown sugar • 2 eggs • 1 cup milk • 4 tablespoons unsalted butter (1/2 stick), melted • 1 Envy Apple, peeled and cored • Nonstick cooking spray • 4 tablespoons unsalted butter (1/2 stick), at room temperature • Maple syrup, to taste

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In large bowl, whisk flour, salt, cinnamon, baking powder and brown sugar.

In smaller bowl, whisk eggs, milk and melted butter.

Make well in dry ingredients then mix in wet ingredient mixture until just combined.

Using cheese grater, grate apple. Fold grated apple into batter.

Prepare waffle iron with nonstick cooking spray.

Ladle 1/4 of batter mixture into waffle iron and cook according to manufacturer’s instructions. Repeat with remaining batter.

Visit EnvyApple.com to find more recipes the entire family can enjoy together.

Pumpkin Spice Scalloped Little Potatoes • 3 tablespoons butter • 3 tablespoons flour • 2 1/2 cups milk • 1 1/2 pounds Terrific Trio Little Potatoes, 1/8-inch sliced, kept in water until ready to use • 5 slices thick-cut bacon, sliced, cooked until crisp and drained • 1 teaspoon cinnamon • 1/2 teaspoon ground nutmeg • 1/2 teaspoon ground ginger • 1/4 teaspoon ground cloves • Salt and pepper, to taste • 1 1/2 tablespoons brown sugar • 1 1/2 tablespoons water • 1 cup pecans, rough chopped

Preheat oven to 375˚F. In pot over medium heat, melt butter.

Add flour and cook 4 minutes, stirring occasionally. Reduce heat to low then slowly add milk gradually, ensuring it is incorporated before adding more. Turn heat to medium-high and cook until thickened, stirring continuously. Remove from heat and set aside.

In bowl, add drained potatoes, sauce, bacon, cinnamon, nutmeg, ginger and cloves. Season with salt and pepper, to taste; mix well.

In greased 8-by-11-inch baking dish, line potatoes on sides in desired pattern. Stuff extra bacon between potatoes from remains left in bowl. Pour extra sauce over potatoes.

Bake 60 minutes. In small pot over medium-high heat, add brown sugar and water. Cook to melt sugar and allow to bubble, about 5 minutes. Add pecans; stir 2 minutes. Lay on parchment-lined baking sheet and allow to cool. Once cool, chop into pieces.

Remove potatoes from oven and sprinkle pecans over top.

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food | From the Cookbook

Homemade Potato Gnocchi • 2 medium Yukon Gold or russet potatoes • 3/4 teaspoon sea salt, divided • 2 teaspoons water • 1 cup all-purpose flour, divided, plus additional, for surface • 1/4 teaspoon freshly grated nutmeg • 1/8 teaspoon white pepper • 2 large egg yolks

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Preheat oven to 400˚F. Place potatoes on sheet of foil, add 1/2 teaspoon salt and water; wrap. Bake 40 minutes, or until cooked through.

Peel potatoes while hot. Cut and rice potatoes. Let potatoes cool completely.

To make dough, sprinkle potatoes with flour. Aerate with bench scraper then add remaining salt, nutmeg and white pepper.

Break up egg yolks and pour over potatoes. Cover surface with flour.

Continue cutting and gently lifting dough.

Test dough by squeezing gently; it shouldn’t stick. Add flour, if needed.

Shape dough into rectangle and fold several times, using fingertips to bring together. Flatten dough out until it reaches finger thickness. Sprinkle with flour and let rest 5-10 minutes.

Cut finger-width strips of dough and sprinkle strips with flour. Roll out each strip and cut ropes into 3/4-inch pieces. Separate slightly and flour well.

Fresh gnocchi can sit at room temperature 30 minutes before cooking.

To freeze: Place gnocchi on tray, making sure they aren’t touching. Once frozen, transfer to plastic freezer bag and freeze up to 2 months. Cook gnocchi from frozen and serve with desired sauce.

Penne Alla Vodka • 1 tablespoon Country Crock Plant Butter with Olive Oil • 1/2 cup chopped white or yellow onion • 1/2 teaspoon finely chopped garlic • 1/2 cup tomato paste • 1 pinch red pepper flakes • 1/4 cup (2 fluid ounces) vodka • 16 fluid ounces Country Crock Plant Cream • 1/4 cup (2 fluid ounces) water • 3 cups dry penne pasta, cooked and drained • 1/4 cup grated vegan Parmesan cheese • 1/2 teaspoon kosher salt • 1/4 cup loosely packed fresh basil leaves

In pan over moderate heat, melt plant butter. Add onions and garlic. Cover and cook until onions are translucent, about 5 minutes.

Add tomato paste and red pepper flakes. Cook until tomato paste starts to lightly brown.

Add vodka and stir well, scraping bits of browned tomato paste from bottom of pan. Cook over high heat until liquid is reduced by about half to concentrate flavors.

Add plant cream and water; stir to incorporate tomato paste evenly. Bring to simmer. Toss in cooked pasta. Add vegan Parmesan, salt and fresh basil.

Visit CountryCrock.com for more ways to elevate weeknight meals and desserts.

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Creamy Chicken Risotto • 1 Minute Chicken & Herb Seasoned Rice Cup • 2 tablespoons heavy cream • 1 tablespoon shredded Parmesan cheese • 2 teaspoons chopped basil • 1 pinch garlic powder

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Microwave rice according to package instructions.

Add heavy cream, Parmesan cheese, basil and garlic powder; mix to combine.

Find more fast, flavorful meal ideas at MinuteRice.com.

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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food | From the Cookbook

Layered Hummus Salad • 2 containers (10 ounces each) Fresh Cravings Hummus, any flavor • 1 cup sliced cucumbers • 1/2 cup Kalamata olives, seeded and roughly chopped • 1/2 cup canned garbanzo beans, drained • 1/4 cup crumbled feta cheese • 3/4 cup cherry tomatoes, quartered • 1/4 red onion, finely chopped • 2 tablespoons finely chopped fresh parsley • 1/2 lemon, juice only • Extra-virgin olive oil • Zaatar, for sprinkling (optional) • Pita bread or tortilla chips

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On bottom of large, flat serving dish or platter, use spoon to evenly spread hummus.

Layer cucumbers, olives, garbanzo beans, feta cheese, cherry tomatoes, red onion and parsley throughout hummus.

Squeeze lemon juice over top.

Drizzle with olive oil and sprinkle with Zaatar, if desired.

Serve immediately with pita bread or tortilla chips.

Walnut Pumpkin Cream Cheese Tart SWEET TART CRUST: • 1 1/4 cups flour • 1/3 cup California walnuts, finely chopped • 1/3 cup powdered sugar • 1/3 cup salted butter, softened • 1 large egg • Nonstick cooking spray FILLING: • 1 can (15 ounces) pumpkin • 4 ounces low-fat cream cheese, softened • 1/2 cup brown sugar, packed • 2 teaspoons pumpkin pie spice • 1 teaspoon vanilla extract • 1 egg, plus 1 egg yolk • 1/2 cup California walnuts, coarsely chopped • Whipped cream, for serving (optional)

To make sweet tart crust: In medium bowl, stir flour, walnuts and powdered sugar. Stir in butter and egg. Using fork, stir well until soft dough forms. Gather into ball and wrap tightly. Refrigerate at least 1 hour, or until dough is easy to handle.

Preheat oven to 350˚F and coat 9-inch tart pan with removable bottom with nonstick cooking spray. Lay pastry dough on lightly floured board and roll into 11-inch circle.

Press dough into bottom and sides of prepared pan and poke with fork on bottom and sides. Bake 20 minutes.

To make filling: In medium bowl, whisk pumpkin and cream cheese until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.

Pour into prepared crust and top with walnuts.

Bake 40 minutes, or until filling is set when pan is gently tapped.Remove from oven and let cool. Cover and refrigerate until ready to serve. Serve each slice with dollop of whipped cream, if desired.

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food | From the Cookbook

S’mores Skillet • 8 tablespoons unsalted butter • 3/4 cup semisweet chocolate chips, divided • 2 ounces unsweetened chocolate • 1/4 cup all-purpose flour • 1 teaspoon baking powder • 1/4 teaspoon salt • 2 large eggs • 1/2 cup Domino Light Brown Sugar • 1 teaspoon pure vanilla extract • 1 cup mini marshmallows, divided • 6 graham crackers, roughly crumbled, divided

Preheat oven or grill to 350˚F. Place medium heat-proof bowl over medium saucepan simmering with water. Add butter, 1/4 cup chocolate chips and unsweetened chocolate; melt.

Remove from heat and allow mixture to cool 15 minutes.

In small bowl, whisk flour, baking powder and salt.

In large bowl, mix eggs, sugar and vanilla. Add chocolate mixture and mix until well combined. Stir in flour mixture.

Add 1/4 cup chocolate chips, 1/2 cup mini marshmallows and three graham crackers to batter.

Pour mixture into 8-inch skillet. Top with remaining mini marshmallows, chocolate chips and graham crackers. Grill or bake 10-12 minutes. Remove from grill. Cool 10 minutes and serve.

Find more dessert ideas to sweeten up back-to-school season at DominoSugar.com.

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From the Cookbook | food

Strawberry Shortcake STRAWBERRIES: • 2 pounds strawberries, hulled and sliced • 6 tablespoons sugar WHIPPED PLANT CREAM: • 2 cups Country Crock Plant Cream, directly from refrigerator • 2 tablespoons powdered sugar • 2 teaspoons vanilla extract SHORTCAKES: • 3/4 cup chilled Country Crock Plant Cream, plus additional for brushing, divided • 1 tablespoon lemon juice • 2 cups flour • 2 tablespoons sugar • 2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1/2 cup (1 stick) Country Crock Plant Butter Sticks with Avocado Oil, melted • 1 tablespoon turbinado sugar

To make strawberries: In bowl, toss sliced strawberries and sugar. Let berries sit 30 minutes-2 hours before serving.

To make whipped plant cream: In chilled bowl, using electric hand mixer or stand mixer on high, whisk chilled plant cream, powdered sugar and vanilla extract until plant cream thickens and stiff peaks form.

To make shortcakes: Preheat oven to 475 F. In small bowl, mix 3/4 cup plant cream and lemon juice; set aside 2-3 minutes, or until it begins to curdle.

In large bowl, whisk flour, sugar, baking powder, baking soda and salt. Stir in plant butter and plant cream mixture.

Knead dough a few times then shape into 1-inch-tall circle. Cut circle into eight wedges. Transfer wedges onto baking sheet lined with parchment paper. Brush tops of biscuits generously with additional plant cream and sprinkle turbinado sugar on top.

Bake 10-12 minutes, rotating sheet halfway through baking. Biscuits should be golden brown.

Split each biscuit in half. Spoon strawberries over half of biscuits. Add dollop of whipped plant cream on top. Layer other biscuit halves on top followed by more strawberries and plant cream.

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the last word

Inspiring others to be the change they wish to see locally

T

hird and Center isn’t your typical non-profit organization. The organization was structured to make it easier for citizens to organize and fundraise for projects they want to make happen in their community without having to form their own 501(c)(3).

The organization’s name is more than a geographical location in downtown Ironton. Third spaces are places where we spend time between home and work exchanging ideas, building relationships and strengthening our communities. These are the places we hope to see created through programming and projects. We believe that our downtown should be the center of our community and are working hard to strengthen Ironton’s historic downtown area.

The organization currently has four core areas of focus: Project 100, The Ironton Art Project, The Riverfront Beautification Project and the newest addition, The Parks for All Project.

Project 100 provides free financial guidance, bookkeeping and tax preparation to help ensure growth and stability in our small business community. We aim to expand the program to include the creation of a small business incubator and a micro lending program in Ironton.

The Ironton Art Project focuses on transforming undesirable and underutilized public spaces through 50 | Tri-StateLiving

Amanda Cleary is a co-founder of Third and Center.

the collaboration of artists from local schools, groups and volunteers. The main goal is to create an ecosystem where art (of all kinds) is valued and compensated properly allowing our artist community to thrive. Our longterm goal is to create a community arts series for Ironton’s youth in partnership with The City of Ironton and Ironton Elementary School. So far, this project has helped create five artistic bike racks has compensated local and regional artists over $10,000 for their roles in art creation and the Summer Solstice Music & Arts Festival.

The Riverfront Beautification Project was formed when Mr. Jim Miller approached us about the addition of bench swings to the Ironton Riverfront.

Our community came together quickly to fund the project, which turned our attention to the Ironton Riverfront — an underutilized but phenomenal resource.

We’re focused on restoring and re-

placing the floodwall murals creating awareness of the space and maintaining cleanliness of the area. We were able to restore the “Welcome” mural, install a vibrant “Love” mural and have plans for a new mural to be added during our Second Annual Ironton River Run 5k. We are thrilled to have other organizations adding to the mural project as well. That’s the collaboration we’re talking about!

A Park for All, our newest project, is designed to create an inclusive play area at the Etna Street Park in Ironton.

There currently is not a public place where children of all abilities can safely play in the city. We plan to change that.

“Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed it is the only thing that ever has.” ~ Margaret Mead To learn more about Third and Center, follow them on Instagram, Facebook, or visit their website at www.thirdandcenter.com.

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.

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304.526.1349 or 304.399.6500 • mountainhealthnetwork.org

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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.