Tri-State Living • January/February 2024

January/February 2024

Synergy.4 & Chemist.5ry

West Virginia band building a following from live shows

RENNAISSANCE WOMAN Amanda Jane Miller is master of many fields

THE MILL AKY Ashland bakery doubles as full restaurant

f o t Bes 2023

the

e t a t S Tri-

PROUD TO BE IN

IRONTON

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LOCATIONS IN: Boyd County, KY Greenup County, KY Lawrence County, OH Cabell County, WV

PLUS MANY MORE!

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from the publisher

PUBLISHER Kevin Austin EDITORIAL Heath Harrison, Staff Writer Dawn Nolan, Contributor Amanda Larch, Contributor news@tristateliving.com ADVERTISING Christie Coleman, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Design PHOTOGRAPHY Jeremy Holtzapfel, Contributor Larry Rees, Contributor

January/February 2024

Synergy.4 & Chemist.5ry

West Virginia band building a following from live shows

RENNAISSANCE WOMAN Amanda Jane Miller is master of many fields

THE MILL AKY Ashland bakery doubles as full restaurant

on the cover Chuck Robertson Project becoming a live favorite for the Tri-State.

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 2023 Ironton Publications, Inc.

A new year, and a new beginning for Tri-State

H

ello Ironton, Lawrence County and Tri-State Living readers!

First, I want to quickly introduce myself, I’m the Publisher of The Ironton Tribune and Tri-State Living magazine.

I’m thrilled to be in the county seat of one of the southernmost Ohio towns, here along the Ohio River.

I can’t wait to meet you during my visits throughout the Tri-State area.

Second, I want to wish everyone a happy and healthy New Year.

Let’s celebrate …its 2024!

This is always a hopeful time, as we celebrate the end of one year and the beginning of another. And while 2023 may have been a difficult year for many families and friends, we must also look back on this year with the idea that brighter days are ahead of us – that although our challenges were great, each of us had the courage and determination to rise up and meet them.

It’s an exciting time for Tri-State Living — there is so much more we’re going to do to enhance the reader experience from the cover, the stories and our digital website. We’re going to take you on new journeys across the Tri-State like never before and enjoy writing feature stories about people, animals, places, food, bourbon and events in and around the Tri-State area.

A new year always brings change, so expect a redesign of the magazine giving you more to talk about, and the opportunity to engage through our social media channels and explore with us. We’re going to deliver a magazine the Tri-State will be talking pos-

KEVIN AUSTIN is the publisher of The State Journal in Frankfort, Kentucky, The Ironton Tribune and Tri-State Living.

itively about for years to come.

So buckle up, and enjoy our January/ February issue.

Happy New Year, everyone!

Sincerely,

Kevin D. Austin Publisher

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.

Tri-StateLiving | 3

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Jan./Feb. 2024 Table of Contents

8 arts & culture 8

ON DISPLAY The Chuck Robertson Project turns jam sessions into intimate affairs

shopping 16

16

28

HATCHER'S GREENHOUSE For three decades, Hatcher's Greenhouse has produced greenery for the Tri-State

living 22

SPROUT CCC Sprout CCC connects with the community to promote fitness

feature 28

AMANDA JANE MILLER Charleston artist details love of process

food 36

THE MILL From baked goods to specialty drinks, The Mill AKY has it all

42

FROM THE COOKBOOK Settle in with comfort foods

in every issue

36

3

FROM THE PUBLISHER A new year and a new beginning

54

THE LAST WORD Lawrence County Health Department: Here to serve the community

Tri-StateLiving | 5

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arts & culture Tri-State Living

up close The Chuck Robertson Project turns jam sessions into intimate affairs.

p. 8

arts & culture | On Display

SYNERGY & CHEMISTRY Chuck Robertson Project has developed live presence, songwriting craft Story Amanda Larch | Photography Amanda Larch, Submitted

S

itting in a semi-circle, instruments in tow, the three members of the Chuck Robertson Project begin warming up for their latest show at the Red Tail Barn, and as soon as the first sounds emanate from Shirley Seim’s fiddle, a hush falls over the room.

The sound check gradually turns into an all-out jam session; it sounds like a cohesive song that they’ve played together a hundred times — it’s not.

“I think we just wrote a song,” Chuck Robertson calls out to the crowd, who are already hanging off the band’s every note.

Indeed, it was the first time they played that medley together, with everyone making up their parts on the spot, and that is just the first taste of magic to come during this gig.

I haven’t seen this trio play anywhere else yet, but the camaraderie of the intimate crowd and the echoing space of the Red Tail Barn, a special events

8 | Tri-StateLiving

On Display | arts & culture

Tri-StateLiving | 9

arts & culture | On Display

venue located in Barboursville, West Virginia add another element to their performance and my enjoyment.

So much so that I can hardly picture the band anywhere else; the two are forever connected in my mind. While my purpose here today is twofold, for work and play, watching the band perform is a real treat.

A few songs into their set, the band soon launches into another tune they’ve never played before: a 1980s hit, “Every Rose Has Its Thorn.”

This is the first time Seim has even heard the song, let alone played it, but it only takes her a few seconds before she joins Robertson and harmonica aficionado Tim Preston with her fiddle on this, another, impromptu jam.

A perfect blend of country, folk, blues, Americana and good old rock ‘n’ roll, the Chuck Robertson Project is unlike any band I’ve seen live, and after their concert, we can’t make it through our interview without fans stopping by to chat and compliment the band.

The group’s new album, “Angels and Ghosts” is out now. Exploring themes of loss and grief, the songs were primarily written by

10 | Tri-StateLiving

Robertson, with another co-written by his wife, Lisa Marie, and one penned by Preston’s wife, Alys.

Losing two brothers, one to a car accident, in a short span of time inspired “Angel Song,” and band members’ and their wives’ grandparents also inspired some songs on the album.

“The title tells you a lot of what this album’s going to be about,” Preston says. “Chuck does a really good job telling the stories of the people behind these songs.”

Recorded mostly at Robertson’s home studio, one song on “Angels and Ghosts” was recorded at Grammy Award-winner Don Rigsby’s Torchlight Studios. That song is “Mountain Queen” and is dedicated to Appalachian Mamaws everywhere, with Rigsby also featured on the song.

“It was a wonderful thing to be able to get a musician of Don Rigsby’s caliber,” Preston says. “Don plays with the big guys. He heard the song; I think the song itself was what sold him on wanting to play on it, that he had a Mamaw, too. So we were very fortunate.”

The music video is available on YouTube and “Mountain Queen”

On Display | arts & culture

is making its rounds on local radio stations. The new album is also streaming on Spotify, Apple Music, Soundcloud, Amazon Music and more, and CDs are available for purchase at the group’s live shows.

Personal experience plays a central role in Robertson’s songwriting process, lending an intimate feel to each of the group’s original songs.

“I can’t write a song just to write a song, I guess people do it, but it doesn’t feel natural,” he says. “The ones that are the most inspiring are the ones that hurt the most, like in your life when you experience tragedy or loss, which makes a lot of them seem sad and emotional, but I think that’s what makes a lot of good music.”

Robertson’s songwriting is very engaging and has a depth beyond what you might find in particularly modern country music, Preston says.

“I’m not sure anybody else is doing it the way he does it,” Preston says. “As the guy sitting to one side, I’m constantly getting chill bumps and going, ‘Oh, that was cool, Chuck.’”

Having gone through a few iterations over the years, Robertson now defines the current Chuck Robertson Project lineup as mountain folk rock.

“I was doing acoustic stuff, and different musicians would sit in and give the songs different flavors,” he says. “So I decided to make it this ongoing project.”

He was making and performing music before teaming up with Seim and Preston; recently, Robertson was preparing to play a gig and ran into Preston, who had played with him many years before, and invited him to perform with him.

After that, Robertson and Preston continued to jam together for a while before Preston invited Seim to play with them at a gig at the Masterpiece Cafe and Painted Cow Art Gallery in Louisa, Kentucky, and the Chuck Robertson Project as it exists today was born.

“She’s legendary in the festival and parking lot jam session scene, and I always wanted a fiddle player,” Robertson says. “It was magical—I didn’t want to play music without her again.”

“At the end of that first set I think we all knew this is what this was meant to be,” Preston confirms.

No matter how many times the band has played a song together, they never turn out the same way twice.

“We’ll start it different, we’ll end it different, we’ll play the solos

Tri-StateLiving | 11

arts & culture | On Display

different; I’m sure we’ve never played the same version of that song—and we never will,” Preston says.

That’s the appeal for Robertson, he says, to be part of a group that can improvise and hold their own, and he’s quick to give credit to his musical partners, Seim and Preston.

“They are two powerhouses right here, and I get the privilege of sitting between them and feeding off that energy and trying absorb it,” he says, nodding toward Seim and Preston. “They are masterclass musicians in my book.”

“Just try to keep up, Chuck,” Seim says with a smile.

Originally from Genoa, located ‘out’ Wayne in West Virginia, Robertson spent most of his childhood moving from one seaport city to another, as his father was a chief in the U.S. Navy.

“I’m a transplant; like a ping pong ball, I’ve been shot all over the U.S.,” Robertson says. “When my dad was away, he’d send me back home to live with my grandparents. So I grew up between seaport cities and then Appalachia. It’s been fun.”

Having lived in so many places growing up, it’s no surprise a few different musical influences rubbed off on Robertson. For example, the grunge scene of Seattle — Chris Cornell specifically — has left its mark, influencing Robertson more than any other vocalist.

Robertson’s familial roots have also continued to influence his music with their brand of revival gospel and gospel bluegrass, he says.

“My Papaw was a Southern Baptist preacher, and most of the music I knew growing up wasn’t on the radio — it was old hymns,” he says. “It was back porch songs that have been passed along in the family through tradition, and everybody in the family would sing, even if they couldn’t.”

The Red Tail Barn is one of the group’s favorite places to perform, as well as the Masterpiece Café — anywhere with audiences who come to listen to music, Robertson says, reflecting after another

12 | Tri-StateLiving

successful show.

“You’re playing in this big wooden room, and that room resonates,” he says. “At one point I was looking out there and everybody was singing every word to a Poison song.

Another time practically every person was filming Shirley. They were just so attuned to what you’re doing and right there with you; it’s a wonderful place to play.”

It’s obvious there’s a telepathy between the three musicians, especially evident in the fact they don’t rehearse and can play off one another easily.

“Every time Tim mentions, ‘Hey, maybe we should rehearse tonight,’ I’m like, ‘And ruin our reputation?’” Robertson laughs.

“The chemistry of the three musicians undoubtedly brings me joy,” Preston says.

“I’m one of those people that’s an absolute anxiety monster, and when I’m playing music with this band, all that goes away. I really get into the music and the juices that flow; we communicate without words.”

The synergy the members have provides a good base for the music, Seim says.

“I’ve played with bands where you didn’t really have that, and you didn’t have the freedom to do anything because it wasn’t cohesive,” she says. “But with Chuck, his guitar, his drum and everything, it’s really easy to play with. Of course, he’s such a good songwriter.”

The minute they added Seim to their jam sessions, it increased everyone’s enjoyment and the group’s musicality.

“Shirley and I are basically soloists for the most part; we add to the overall chemistry, but essentially we’re there to support Chuck,” Preston says. “Shirley is just so good and she’s got so many styles that she’ll draw upon. If I’m going to be following her, because she’s inspired me so, I try to make my solo that much better. That’s a good energy.” a

Tri-StateLiving | 13

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shopping Tri-State Living

up close For three decades, Hatcher's Greenhouse has produced greenery for the Tri-State.

p. 16

READY FOR A MILESTONE SEASON Hatcher’s Greenhouse to open for 30th season in spring

In the Biz | shopping

Story Dawn Nolan | Photography Larry Rees

B

riskly walking around her property with her two dogs at her side, it’s hard to imagine Debbie Hatcher ever sitting behind a desk.

“I’d rather be out working with my hands in the dirt than inside doing office work,” says Hatcher, who co-owns Hatcher’s Greenhouse in South Point with her husband, Jay. The Hatchers opened their greenhouse 30 years ago — in 1994.

“At the time, we had a lawn care business and did some landscaping for the condos nearby,” recalls Hatcher. “We were looking to start a garden center.”

An acquaintance suggested that the couple look into buying a former produce stand and greenhouse that was for sale across the street from Burlington Elementary School.

Started by Mr. Alden Finch in around the 1950s, the business used to supply local florists with gladiolus and other flowers, but it had been in non-production for more than a decade at the time.

“Everybody knew Mr. Finch,” says Hatcher. “We had met him

before, but by the time we bought it, he had passed. The biggest compliment that we received after opening was that Mr. Finch would be so proud of us because we brought it back to life. We still have his sweater hanging up in the building back there and we never touched it.”

Over the years, Hatcher’s has become a destination for folks looking for beautiful plants and flowers, hanging baskets, shrubbery, vegetables, trees and “almost everything that someone would need to enjoy their garden.”

One of the most common requests Hatcher receives are deerresistant plants, making the vinca, an annual, and lantana perennial shrubs very popular.

Hatcher says that she and Jay didn’t know much about flowers when they started out, but have learned so much over the years.

“We didn’t have an education in horticulture. We learned things by trial and error and going and visiting and talking with other greenhouses,” she says. “You have to be able to predict what people are interested in and how to be prepared for the weather because

Tri-StateLiving | 17

shopping | In the Biz

In the Biz | shopping

Mother Nature can make or break you.”

But Hatcher says she’s always loved flowers and plants in general.

“The first plant I had was an orange tree; I started it from a seed. My parents would go to Florida and bring back oranges until I started the orange tree,” she recalls. “My husband dislikes it because it is so huge.

When we first got married, I had it in a garbage can, but then he had to move it here.”

Hatcher’s Greenhouse is usually open for the season from mid-April to midNovember, with the busiest time of year being the first two months.

“One day of sales in the spring can equal a whole month in August or September,” explains Hatcher.

That doesn’t mean things aren’t happening during the off-season.

“That’s when we spend time growing and transplanting most of our product,” says Hatcher. “We’re deciding what varieties, colors and how many we need of each. A lot of people think that we just buy and resell, but we actually grow about 90 percent of our product. It’s a lot of hard work and a big process. But, I have really, really loyal employees.”

Hatcher’s employs between 15 and 20 people during the season and approximately five in the off season. That includes Karen Baker, who has worked at Hatcher’s for more than two decades.

“She’s been with me probably 26 years.

She’s 71 now, and she keeps saying that she is going to retire, but I won’t let her,” says Hatcher with a laugh.

Like her employees, Hatcher also has many are longtime customers who visit each season and some on a weekly basis.

“I’ve seen kids grow up and now they’re bringing their children. Then, I also see couples that are getting older, which — that’s harder,” says Hatcher. “But, I often say, I may not remember everybody’s name, but I know their faces and their flowers and their personalities.”

Tri-StateLiving | 19

feature | Festival of Trees

And while she says that she doesn’t mind if her customers visit other similar businesses, Hatcher hopes that, for the most part, they aren’t big box stores.

“The thing is, there aren’t new greenhouses popping up,” she explains. “The mom and pop operations are going out, so it’s important to support your local greenhouses.”

Despite its challenges running a small business, Hatcher tries to take time each day to reflect and be grateful.

“My best time of the day is being in the greenhouse when I’m watering the flowers in the morning and the sun comes through. It’s just an array of beautiful colors. It gives you such a nice feeling. And I am able to stand there and say, ‘Wow! Look at all of this. Look what we’ve grown.’”

Hatcher’s Greenhouse is located at 8794 County Road 1 in South Point. They can be contacted via phone at 740-894-4825. Follow them on Facebook: @HatchersGreenhouse for seasonal updates. a

20 | Tri-StateLiving

living

Festival of Trees | feature

Tri-StateLiving

up close Sprout CCC connects with the community to promote fitness.

p. 22

living | Sprout CCC

PROMOTING

growth.3 Sprout CCC, new to Proctorville, offers fitness classes, community events

22 | Tri-StateLiving

Sprout CCC | living

Story Dawn Nolan | Photography Jeremy Holtzapfel

C

ultivate. Community. Change. These three words — the CCC in Sprout CCC, a new studio in Proctorville — are more than part of a name. They are a purpose.

“Sprout was born out of a desire to connect with the community, and that’s truly what we want to do,” says owner Beth Sparks Collins. “Our mission is to accept people where they are to help meet their physical, emotional and spiritual needs, through a multi-dimensional approach by providing a variety of outreach opportunities to cultivate relationships, strengthen the community and change the lives in which we serve.”

For Collins, a wife and mother who works in community development for a local hospital system, starting Sprout was — in all sense of the phrase — a leap of faith.

“The term ‘sprout’ can be defined as a new part on a growing plant,” she said. “We, as people, are continually growing, learning and evolving. The same goes for our families and communities. If we are all continuing growing, the sprout is the new part. It’s the part where you step out and try something new. That can be an array of things — opening a new business, trying a yoga class or maybe just something as simple as a new friendship. To ‘sprout’ is to create a new part of an already growing person. The saying ‘growth happens when you come out of your comfort zone’ comes to mind. Not only for those who may want to try a new fitness routine at Sprout, but also for me. Stepping out in faith and opening Sprout is definitely out of my comfort zone.

I was a single mom of three for 10 years. I didn’t do anything without having a plan in place and pouring over details and knowing that

every move I made was well thought out and calculated. Sprout is a completely different adventure for me. So, not only is it a place for its clients to ‘sprout’ it’s a truly a place of growth for us, too.”

One of Sprout’s main community outreach opportunities include affordable, all-level group fitness classes taught by Collins, Ramona Coleman and Sara Fuller. Collins herself has been practicing yoga for over a decade.

“I attended classes at Brown Dog routinely for years,” she says.

“During COVID-19, I decided to obtain my yoga teaching certification out of a desire to educate myself — with no intention of ever teaching.”

However, once she completed her certification, Collins was approached by the president of Tristate Developmental Services, and she started offering free classes to the organization’s young clients.

“Those kids overflowed my heart week after week and within a few months there was a fire inside me to do more,” Collins said. “I never in a million years would have dreamed that I would have opened a studio – but God has plans we don’t always see. It’s just our job to follow and trust.”

With the idea for Sprout in her head and passion in her heart, Collins reached out to a church acquaintance, Sara Fuller, owner of Blue Swan Pilates.

“When I was planning how Sprout would work, I got her phone number from a friend and texted her simply saying, ‘Will you meet me for a cup of coffee?’ Weirdly, and without hesitation, she agreed,” recalls Collins. “A few days later, we met for that cup of coffee and we both left in tears. She was onboard to partner with me in making

Tri-StateLiving | 23

living | Sprout CCC

24 | Tri-StateLiving

Sprout CCC | living

Sprout a reality. I appreciate her more than she knows.”

“I loved her enthusiasm and genuine desire for this project when we first talked,” explains Fuller. “And now, I’ve gotten to watch this past year as Beth, her husband and her family have worked hard to transform the former Proctorville Women’s Club into a beautiful multi-use space. It has been a great experience to become involved with all that Sprout CCC offers, and I’m excited to see what next year brings.”

Coleman, a local hairdresser and yoga teacher, also connected with Collins through church and believes Sprout is fulfilling a need in the community.

“My good friends are pastors at Beth’s church, and my family and I went one Sunday to visit. Beth told her story, and later invited me to come on board,” says Coleman. “I think that there has been a huge disconnect since COVID. People lost their sense of community and have struggled to get back together, but that’s what Sprout’s mission is —to offer connection.”

“She [Coleman] has taught in the area for a few years with her company, The Bee Knees Yoga,” adds Collins. “She considers yoga her ministry and is very like minded to Sara and me. We are so grateful that she has joined us at Sprout.”

Sprout CCC officially opened in June in the former Proctorville

Women’s Club (PWC) building.

“When we were looking to purchase the building, the ladies of the PWC let us look around. I found their archives in one of the cabinets and asked if I could borrow them. I couldn’t have imagined what I found,” describes Collins. “I sat on my couch evening after evening reading through their scrapbooks, yearbooks and other memorabilia.

Every year, they produced a “yearbook” which was basically a book that listed their membership, their activities for the year, who would host what meeting, etc. It was truly a glimpse into women’s history. I was blown away at the intimate story that I was able to read. On top of that, these women were truly a force in the community. Reading through their history, it was so moving to see what a small group of women have done for nearly 100 years and how their efforts continue to be felt in the Proctorville community.”

Kim Staggs, secretary of the PWC, said that putting the building up for sale was a tough choice, but it was what was best for the organization. And, she couldn’t be more pleased with the outcome.

“It was very important for us to make the right decision that would allow us to further our mission, and now, we can fundraise and focus solely on our initiatives,” explains Staggs. “Beth and what they are doing with Sprout, their mission is even larger, and they are going accomplish a lot for the community. The whole plan was God given.”

Tri-StateLiving | 25

Along with the group fitness classes, Sprout offers community activities like a monthly book club.

“We’ve hosted free coffee nights, game nights, a karaoke night, a public forum for the recent School Board race, there is currently a Bible study that meets weekly in the building and a local dance company that is using the space while their building is being renovated due to flood and water damage,” she said. “While Sprout may offer group fitness classes, it’s the community connection that is our true passion.”

Sprout also offers a Little Free Library and Blessings Box filled with free, non-perishable food items for anyone who needs it, and keeping in tradition with the PWC, the building can be rented for private events on Fridays, Saturdays and Sundays.

“One of the things that most people remember from the PWC is that the building was always available for the public to rent for private events and parties,” explains Collins. “We wanted to carry on that tradition, and I’m happy to report that we’ve been lucky enough to host several wedding and baby showers, birthday parties, a

26 | Tri-StateLiving

celebration of life and even a wedding.”

Plans for Sprout’s future include a coffeehouse, which Collins says has been part of the project since the beginning.

“That should happen sometime in 2024,” she says. “Again, it’s all about the people. Having a space where people can meet, talk, study – whatever it is. It’s all about the people.”

For Collins, the people have been the best part of this journey thus far.

“I get excited when I meet new faces. Those faces turn into friends and relationships,” she says. “I’ve got to know several new people, and now, I see them once a week or so and kind of know things they are facing or things that are going on in their lives. Getting to celebrate wins and encourage people through trials has been the most rewarding. Everyone has been so positive and supportive. Our goal is to continue to reach people and grow… or sprout!”

Sprout CCC is located at 7507 County Road 107, Proctorville. Visit sproutccc.com for more information on classes and activities. Stay updated by following @sproutccc on Facebook and Instagram. Call 740.302.8868 with any questions. a

Marketplace

Tri-State Living • 740-532-1441

Tri-State Living • 740.532.1441

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feature | Amanda Jane Miller

Losing herself in

art.6

Charleston artist details her neverending creative process Story Heath Harrison | Photography Submitted

F

or Amanda Jane Miller, some of the greatest benefits she gets from art are not in the final piece, but instead in the act of creating it.

“I would say that the process is the most rewarding part,” she said. “I don’t know how long it’s going to take and I cant control it.

It is a means for me to escape and lose myself.”

Miller, of South Charleston, West Virginia, works in a variety of mediums and disciplines, ranging from painting to drawing to weaving to dance.

Her watercolor paintings have appeared in both group and solo shows, from Apartment Earth Gallery in Charleston, to, most recently, a piece in the invitational “How Close is that to Richmond?” exhibit at Marshall University in summer 2023.

She describes her paintings as surrealist and talks about the source of her images.

“It’s what’s in my brain,” she said, noting she is a fan of automatic drawing, in which the artist randomly draws across the paper or

28 | Tri-StateLiving

canvas, drawing from the subconscious. “Things to calm myself and sooth my nervous system. I like to go into the work, whatever it may be — dancing, spinning wool or drawing — being focused on that is the most direct way to be kind of be ecstatically obliterated by the work.”

Miller studied art at West Virginia University in Morgantown, where she was enrolled in the school’s electronic media program and after that, worked for a decade in promotions for television at WCHS in Charleston, where she has been engaged in the city’s art scene, which she describes as “vibrant.”

She says her immersion in art goes back as far as when she was attending preschool.

She recalls the reaction from the staff when they saw her drawing one of the Teenage Mutant Ninja Turtles.

“The caretakers saw it and I was praised for it,” she said. “I thought, ‘This is an thing that I am good at.’ and I was encouraged throughout school.”

For influences, Miller is just as likely to cite local artists she

has known personally and worked with, as well as national and international artists.

She speaks of the impact children’s authors Robert Lawson, Barbara Cooney and Virginia Burton, as well as Danish illustrator Kay Nielsen have had on her.

But she is just as quick to cite local artists, such as Laura Alvis and Jamie Miller, of Charleston, or Leah Gore, of Milton, along with her former professor Naijun Zhang, at WVU, under whom she developed

her watercolor technique.

Miller spoke of the recent show at Marshall as an inspiration, pointing out that many of its participants comprised a reunion of those who had exhibited at Apartment Earth and said that the reception created a place for exchange of creative ideas.

“And it’s always great to get to talk with someone personally,” she said of the event.

In addition to visual arts, Miller has been involved in creative

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Amanda Jane Miller | feature

pursuits across the board.

She played the violin as a child, and she now plays “old time fiddle” with groups, and also is proficient on the saxophone, banjo and accordion.

She says they play all types of music, from folk to mountain music to Viking ballads.

Having described herself as being “obsessed” with Middle Eastern Dance, Miller operated a dance studio in Charleston, where she taught belly dancing and folk dance and performed at city events and businesses.

Her incorporation of her multiple talents could be seen in a video she made with Nik Botkin, for Charleston’s FestivALL several years ago, in which she dripped paint onto a canvas as part of a dance performance.

“We laid a canvas on the floor during open studio,” she said. “We had two performance times during the thing. It was just for fun and the idea of fingerpainting being something everyone does and can relate to it.”

She spoke of how it showed the enjoyment of the process.

“Art doesn’t have to be this thing on the wall in a museum and removed from us,” she said. “You can literally just play in paint.

I took it seriously and I was dancing, doing my thing, but it was just play.”

For the last few years, Miller has worked at Kin Ship Goods, a Charleston screenprinting company, where she does printing and runs a commercial embroidery machine.

Miller maintains an account, Hot Stove Fiber, in which she shows her work in another field.

She has been weaving for just over a decade, having inherited a loom from her grandmother.

She said she initially was making and selling yarn, but found that too time consuming.

“And it’s way too ancient to be marketable,” she said.

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These days, she described Hot Stove Fiber as a “user name” to be separate from her paintings.

“It’s something I do to escape trying to make images,” she said.

In addition to banners, wall hangings and abstract and experimental work she does with her weaving, she talks about one piece, a practical application she is currently doing with artist Chase Marcum.

“It’s a speaker cabinet,” she said. “I’m weaving speaker covers and having to research the type of wool used for that.”

Other plans she has in the works include a two-person collaborative project with Botkin, who creates welded animal sculptures.

“They’re inorganic representations of an organic thing, she said of his work, adding that her contribution from weaving would add to that theme, as it comes from “ protein-based fiber from animals.”

Miller says she has one other project she hopes to work on.

34 | Tri-StateLiving

“I’m super interested in producing illustrations for a children’s book,” she said, citing British illustrator Quentin Blake, known for his work illustrating books by Roald Dahl, as an influence.

“It a lifelong ambition,” she said of the project. “And my hopes and dreams.”

Miller says she is constantly creating, often multiple pieces at a time, some of which will linger and be returned to after others are finished.

“That’s why I have so many unfinished things and struggle with deadlines,” she said. “I crave the process and don’t want it to end. The best pieces I have – they’re paintings set off by themselves, gathering dust for years. They’ll be my side piece and I warm up on something else. I was worried about the end result and I trusted the process. And it takes a lot of trust in yourself to know when to stop.”

For more of Miller’s work, visit HotStoveFiber on Instagram. a

Tri-StateLiving

food

up close From baked goods to specialty drinks, The Mill AKY has it all.

p. 36

food | In the Kitchen

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In the Kitchen | food

Striding toward success The Mill AKY grows from bakery to full restaurant Story Amanda Larch | Photography Heath Harrison

S

etbacks have never stopped pastry chef Mikal Clark from achieving her goals and dreams.

Clark, who has always loved baking, graduated from the Institute of Culinary Education in New York City before moving back home to Ashland, Kentucky, to manage a restaurant.

Once that establishment shut its doors after about a decade, Clark says she knew it was time to open her own bakery; while working full time, she had also sold baked goods out of her home.

“Since I was a little kid, I’ve always wanted to bake, and I was like, ‘Let’s do it,’” Clark says.

Clark’s husband came up with their business name, both a play on words for Clark’s maiden name — Miller — and paying tribute to Ashland’s mill town past.

In January 2020, Clark and her husband signed a lease and prepared to open The Mill AKY.

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food | In the Kitchen

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“We had planned to open our doors, I think, April 8 that year — and they shut down indoor dining in March,” she says. “So we had to reel back and decide what we were going to do and how we were going to readjust.”

They decided to open as a carry out-only bakery, which they operated as for their first six months in business. Thankfully, Clark says, they gained a lot of community support that kept them very busy.

The COVID-19 pandemic also changed the trajectory of The Mill AKY and its menu, as its original location was equipped with all the necessary equipment that allowed them to launch a full restaurant with ease, Clark says.

“I wanted to make fresh bread and I wanted to just do deli sandwiches, and it kind of, because of COVID, turned into full on restaurant,” she says. “We’ve grown so much; when we started, it was just me, I had one cook, my husband ran the front, and that was it.”

The Mill’s extensive bakery menu includes cakes, fresh bread — from focaccia, ciabatta, pumpernickel, pretzels, brioche, glutenfree loaves and more — and pastries such as cream horns, Danishes, donuts, cannoli, muffins and more. Cake flavors include vanilla, chocolate, lemon, red velvet and strawberry, with a variety of fillings and icings to choose from. They also accept custom orders for baked goods.

“I would say our Danishes and chocolate croissants are our most

popular things that I started on,” Clark says. “Every single thing that comes out of here is made from scratch.”

Clark’s specialty is croissants — anything she can make out of croissant dough, she will; one favorite is a twist on the traditional pepperoni roll.

Since moving to their new, more spacious location a year and a half ago, The Mill’s staff base has grown to more than 40 employees, including a team of bakers to assist Clark — though she still handles making the croissants herself, she says.

“I let them bake everything except for the croissants,” she says.

“That’s the one thing I can’t give up; anything with croissant dough I still do every bit of it. They have to be perfect, and I’d say that’s probably my favorite.”

Another favorite with customers is the popular brown butter toffee chocolate chip cookie that’s offered every day and is reminiscent of the bakery’s early days, when The Mill started offering ‘box lunch’ carry out orders.

“You got a side, a sandwich and a cookie; we still do that where you get a cookie with every meal,” Clark says.

One aspect Clark especially loves about her job is the opportunity and ability to be creative, planning new specials each week.

“My favorite thing to do is coming up with the new things that we get to put out every week,” she says. “We’ll do a sandwich of the week, we do a comfort food every week, and then we do a weekend special.”

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food | In the Kitchen

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The Mill AKY has many special events; last year, Clark says they were the first business in Ashland to host a drag bunch.

“It was pretty cool to be able to offer a safe space for people to come and do what they want to do,” she says.

They host trivia each Tuesday, karaoke every Wednesday, and kids eat free on Thursdays.

“We have live bands periodically,” Clark says. “We’ve done two Taylor Swift nights and that’s crazy. We had probably 300 people in here for the first one.”

Weekend brunch is also a hit with customers, with lines of people waiting to get in each Saturday and Sunday for specialty dishes, drinks and sides.

That community support has been awesome, Clark says.

“If it wasn’t for them, we never would have been able to expand,” she says. “Our first day, I think we ran out of food in two hours because so many people showed up outside for us. It’s been awesome.”

Even when they had to close for a few months to prepare to move locations, people lined up again for their reopening.

Now, they’ve been facing some other challenges, too — mainly the construction along Winchester Avenue.

“I think we’ll really have to lean into having that support from them again right now with the construction,” Clark says. “We’ve lost about 30 percent of our sales in the last month just from, I would say, construction.”

With plenty of parking still available, The Mill plans to keep its doors open during the duration of the construction process.

Clark says expanding is exciting but continued success is essential, especially for her loyal employees. Her drive is what keeps her motivated.

“Failure is just not in the cards,” she says. “We’re not going to do it. We’ve made it so far through so many things. We made it through COVID, our move, we’re making it through the construction, and it’s just not an option to fail.”

She loves owning her own business because of the freedom it allows her; working for a corporate restaurant, she didn’t have those same opportunities.

“I can be creative and we can do different events, and I’m able to decide what goes out the door always,” Clark says. “Honestly, the support that you get from people is really cool. Some people don’t love you, but a lot of people do and it’s wild how many people will show up and come in here.”

The Mill AKY has breakfast, brunch, lunch and dinner menus, and they offer catering services. More information can be found at www. themillaky.com/ and on social media.

Located at 1537 Winchester Ave., The Mill’s hours are TuesdayFriday 11 a.m.-3 p.m. for lunch; 4-10 p.m. for dinner, with a 4-6 p.m. happy hour. On Saturdays they are open 11 a.m.-3 p.m. for brunch and 4-10 p.m. for dinner service and Sundays 11 a.m.-4 p.m. for brunch. a

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food | From the Cookbook

Cocoa Smiley Face Waffle • 2 Cocoa PEBBLES waffles • 1 cup Cocoa PEBBLES cereal • 1 container whipped cream • Chocolate chips (optional) • Chocolate sprinkles (optional) • Strawberries (optional) • Chocolate syrup (optional)

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Heat waffles until golden brown and place on plate. Use whipped cream to make smiley face eyes, nose and mouth.

Place cereal on top of whipped cream to make eyes, nose and mouth colorful. Add chocolate chips, chocolate sprinkles, strawberries and chocolate syrup, if desired.

From the Cookbook | food

Fruity Smiley Face Waffle • 2 Fruity PEBBLES Waffles • 1 container whipped cream • 1 cup Fruity PEBBLES cereal • Blueberries (optional) • Rainbow sprinkles (optional) • Maple syrup (optional)

Heat waffles until golden brown and place on plate. Use whipped cream to make smiley face eyes, nose and mouth.

Place cereal on top of whipped cream to make eyes, nose and mouth colorful. Add blueberries, rainbow sprinkles and syrup, if desired.

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food | From the Cookbook

Smoky German Potato, Sausage & Bacon Chili • 4 strips thick bacon, cut into cubes • 1 pound smoked sausage, sliced into 1-inch segments • 1 small onion, diced • 4 cloves garlic, minced • 4 tablespoons chili powder • 1 tablespoon ground coriander • 1 tablespoon ground cumin • 1 teaspoon ground cayenne pepper • 1 teaspoon dried oregano • 2 Fresno peppers, diced • 1 can (14 1/2 ounces) diced tomatoes, drained • 1 can READ German Potato Salad, drained • 1 cup beef broth

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In large saucepan over medium heat, cook bacon until crispy. Remove and set aside, leaving about 2 tablespoons drippings in saucepan.

Add smoked sausage and cook until browned.

Once sausage is cooked, add diced onion and minced garlic, cooking until onion is translucent.

Drain excess fat then stir in chili powder, coriander, cumin, cayenne pepper, oregano and Fresno peppers until well mixed.

Add drained diced tomatoes, German potato salad and cooked bacon to saucepan.

Add beef broth and stir to combine. Season with salt and pepper, to taste.

Bring mixture to simmer and let cook about 30 minutes, stirring occasionally, until flavors are melded.

Substitution: Jalapenos can be used for Fresno peppers.

From the Cookbook | food

Tuscan 3 Bean Peasant Soup • 10 ounces day-old crusty bread, such as ciabatta, cut into • • 1-inch cubes • 2 tablespoons extra-virgin olive oil, plus additional for drizzling (optional) • 2 medium shallots or 1 small yellow onion, peeled and chopped • 3 cloves garlic, peeled and chopped • 1 can (15 1/2 ounces) cannellini beans, drained and rinsed • 1 can (28 ounces) diced tomatoes • 3 cans (14 1/2 ounces each) low-sodium chicken broth (about 6 cups) • 1/2 teaspoon freshly ground black pepper • 1/2 cup small pasta, such as ditalini, uncooked • 2 cups frozen cut leaf spinach or chopped fresh spinach • 2 jars (15 1/2 ounces each) Aunt Nellie’s 3 Bean Salad, drained • 1 tablespoon lemon zest (optional)

Preheat oven to 375˚F. Place bread cubes in single layer on large baking pan. Bake until bread cubes are lightly browned, 8-12 minutes. Set aside.

Heat large saucepan or Dutch oven over medium heat.

Add 2 tablespoons oil; swirl to coat. Add shallots; cook 5 minutes, or until soft, stirring occasionally. Add garlic; cook 1 minute, or until fragrant. Add cannellini beans, tomatoes, broth and black pepper; bring to boil. Add pasta; cook 8 minutes, or according to package directions. Stir in spinach and bean salad. Simmer 5 minutes, or until heated through.

Ladle soup evenly into bowls. Top with toasted bread cubes and lemon zest, if desired. Drizzle with additional olive oil, if desired.

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food | From the Cookbook

Popovers with Cranberry Butter POPOVERS: • 1 1/3 cups all-purpose flour • 1 teaspoon kosher salt • 1 1/3 cups whole milk • 4 large eggs • 2 tablespoons avocado or vegetable oil • Nonstick cooking spray CRANBERRY BUTTER: • 1/2 cup unsalted butter, softened • 2 tablespoons cranberry sauce • 1 pinch salt

46 | Tri-StateLiving

To make popovers: In large bowl, whisk flour, salt, milk and eggs until silky smooth. Add oil and whisk to combine. Transfer to pourable pitcher, cover and refrigerate at least 6 hours, or overnight.

Heat oven to 375˚F. Place 6-cup popover pan in oven 10 minutes.

Remove pan and spray with nonstick cooking spray. Stir batter, divide and pour into cups, filling each 3/4 full.

Bake until puffed high and cooked through, 45-50 minutes.

To make cranberry butter: In medium bowl, mix butter, cranberry sauce and salt until well combined.

Remove popovers from oven and serve with cranberry butter.

From the Cookbook | food

Orange Juice & Coconut Chickpea Soup • 1 tablespoon olive oil • 1 cup diced yellow onion • 1 red bell pepper, diced • 1 1/2 cups diced carrots • 1 1/2 teaspoons kosher salt • 3 cloves garlic, finely grated • 1/2 teaspoon ground cardamom • 1 quart vegetable broth • 1 can (14 ounces) light coconut milk • 1 can (14 ounces) chickpeas, drained and rinsed • 1/2 cup Florida Orange juice • Chopped cilantro (optional)

In medium saucepan over medium high, heat olive oil until it shimmers.

Add onions, bell pepper, carrots and salt; cook until onions are translucent, 5-7 minutes.

Add garlic and cardamom; cook 1-2 minutes, or until garlic is fragrant. Do not brown.

Add vegetable broth, coconut milk and chickpeas; bring to simmer.

Decrease heat to low and cook until carrots are tender, about 10 minutes.

Add orange juice, remove from heat and stir. Taste and adjust seasoning as desired.

Serve garnished with cilantro, if desired.

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food | From the Cookbook

Bacon Banana Bread • Nonstick cooking spray • 1 1/4 cups all-purpose flour, divided • 1 teaspoon baking soda • 1 teaspoon baking powder • 1 cup sugar • 3 medium bananas, mashed • 1/2 cup canola oil • 2 eggs • 1 teaspoon vanilla extract • 8 slices Coleman Natural Bacon, cooked and cut into 1/4-1/2-inch pieces

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Preheat oven to 325˚F. Lightly grease 9-by-5-inch loaf pan with nonstick cooking spray.

In large bowl, combine 1 cup flour, baking soda, baking powder and sugar. In separate bowl, combine mashed bananas, canola oil, eggs and vanilla extract.

Add banana mixture to dry ingredients, stirring until just combined.

In small bowl, toss bacon and remaining flour until bacon is lightly coated.

Fold flour-coated bacon into batter. Pour batter into prepared loaf pan.

Bake 70-80 minutes, or until toothpick inserted near center comes out clean.

Cool in pan on wire rack 20 minutes before inverting bread onto wire rack to cool completely.

Cut and serve.

From the Cookbook | food

Superfruit Breakfast Smoothie • 8 ounces Florida Orange Juice • 4 ounces dark sweet cherries • 2 ounces pomegranate juice

In blender, puree orange juice, cherries and pomegranate juice then serve.

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food | From the Cookbook

Dairy Free Salted Caramel Cupcakes SALTED CARAMEL: • 2 cups granulated sugar • 6 tablespoons Country Crock Plant Butter Sticks with Avocado Oil, at room temperature • 1/2 cup Country Crock Plant Cream, at room temperature • 2 tablespoons coconut oil • 1/2 teaspoon salt CUPCAKES: • 1 cup all-purpose flour • 1 1/2 teaspoons baking soda • 1 teaspoon baking powder • 2 teaspoons cinnamon • 1/2 teaspoon salt • 1 cup (2 sticks) Country Crock Plant Butter Sticks with Avocado Oil, at room temperature • 1 cup powdered sugar • 1/2 cup brown sugar • 2 teaspoons vanilla extract • 1 cup Country Crock Plant Cream

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VEGAN CARAMEL FROSTING: • 1/2 cup (1 stick) Country Crock Plant Butter Sticks with Avocado Oil, at room temperature • 1 1/2 cups powdered sugar, plus additional, if necessary • 2 teaspoons caramel sauce, at room temperature • Country Crock Plant Cream, as needed • 1/2 teaspoon vanilla • 2 teaspoons caramel • Salt flakes (optional) • Caramel cubes (optional) To make caramel: In medium, light-colored saucepan over medium heat, stir sugar constantly until evenly melted.

Remove pan from heat and add Plant Butter, Plant Cream, coconut oil and salt.

Return mixture to medium heat, stirring constantly, 1 minute. Turn heat to low, stir and cook until mixture is thick and smooth. If caramel separates, whisk vigorously until it’s back together.

Pour caramel into heat-proof bowl, passing through fine mesh strainer to remove crystallized sugar. Cover and cool completely in fridge.

To make cupcakes: Preheat oven to 350 F. Line cupcake pan with liners; set aside.

In medium bowl, whisk flour, baking soda, baking powder, cinnamon and salt. Set aside.

In bowl of stand mixer, using whisk attachment, cream together Plant Butter, powdered sugar and brown sugar until light and fluffy. Add vanilla and cooled caramel, whisking on medium speed until combined.

Slowly add flour mixture, Plant Cream, scraping down sides of bowl until combined. Divide batter evenly into liners, filling each 3/4 full.

Bake until tops spring back when touched or toothpick inserted in center comes out clean, 18-20 minutes. Transfer cupcakes to wire rack and cool 5 minutes then remove from pan. Allow cupcakes to cool completely at room temperature.

To make frosting: In bowl of stand mixer, mix Plant Butter on mediumhigh speed about 1 minute.Add powdered sugar and Plant Cream together about 1 minute then add caramel sauce and mix until fully combined.

Add vanilla then Plant Cream as necessary, 1 teaspoon at a time, while mixing to desired consistency.

Pipe frosting onto cupcakes, drizzle with caramel and sprinkle with salt flakes, if desired. Garnish with caramel cubes, if desired.

From the Cookbook | food

French Toast Casserole • 1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes • 5 large eggs • 1 1/2 cups unsweetened milk • 2 tablespoons brown sugar • 2 teaspoons vanilla extract • 1 teaspoon cinnamon • 1/4 teaspoon nutmeg • 1/4 teaspoon sea salt • Maple syrup, for serving TOPPING: • 2 tablespoons unsalted butter or coconut oil, melted • 2 tablespoons brown sugar • 1/2 cup chopped pecans • 1 cup frozen strawberries • 1 cup frozen blueberries • Confectioners’ sugar, for dusting

Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.

If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.

Preheat oven to 350˚F. To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.

Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.

Remove from oven, cover loosely with foil and let stand 10 minutes.

Dust with confectioners’ sugar. Serve with maple syrup.

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food | From the Cookbook

Baked Apples with Coconut & Crumble Topping • 6 Envy Apples • 3/4 cup dark chocolate • 1/2 cup chopped roasted hazelnuts • 1 cup instant or rolled oats • 1/2 cup dried coconut • 2 tablespoons flour • 1/3 cup butter • 2 tablespoons brown sugar • Maple syrup or honey, for serving

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Core apples then score skin around apple a few times. Cut small slice from top and bottom to make apple more stable and give room for crumble topping.

Finely chop chocolate and combine with hazelnuts.

Arrange apple slices in lined baking dish.

Fill center of each apple generously with chocolate and hazelnut mixture (reserve about 2 tablespoons for topping).

Preheat oven to 350˚F. Combine oats, coconut, flour, butter and brown sugar; mix well.

Top each apple generously with crumble mixture, creating small mound on top of each apple; sprinkle with reserved chocolate and hazelnut mixture.

Bake apples 20-25 minutes, or until crumble is golden and apples start to soften.

Serve with drizzle of maple syrup or honey.

From the From Cookbook the Cookbook | food | food

Fluffy Peanut Butter Pie • 20 chocolate cream-filled cookies • 1/4 cup butter, melted • 1 package (8 ounces) cream cheese, softened • 1 cup smooth peanut butter • 1 can (14 ounces) sweetened condensed milk • 3 tablespoons lemon juice • 1 teaspoon vanilla extract • 1 cup whipping cream • Chocolate syrup

Remove cream filling from chocolate cookies; set aside. With rolling pin, finely crush chocolate cookies.

In medium bowl, combine finely crushed cookies with melted butter.

Press crumb mixture firmly into bottom and sides of 9-inch pie plate; chill while preparing filling.

In large bowl, beat cream cheese until fluffy. Add reserved cookie cream filling, peanut butter and sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla extract.

In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture. Mix until combined.

Pour into crust. Chill 4 hours, or until set. Drizzle chocolate syrup over pie before serving.

Cover leftovers and store in refrigerator.

Tri-StateLiving | 53

the last word LAWRENCE COUNTY HEALTH DEPARTMENT

Here to serve the community T

he Lawrence County Health Department has been no stranger to change during the COVID-19 pandemic.

Despite the major setbacks, LCHD continues to work towards a brighter future for the county.

The most recent Community Health Needs Assessment by the LCHD in May 2023 showed that youth e-cigarette use was one of the top five priority health issues in Lawrence County. To address this issue, the LCHD began work that involves best practices for preventing and treating youth tobacco addiction in Lawrence County.

Our strategy is three-pronged: • 1: Prevention: The LCHD offers e-cigarette use prevention talks to Lawrence County middle and high schools that invite us to speak to their students.

• 2: School Tobacco Policy Advocacy: With a diverse team of area partners, LCHD offers guidance to schools on tobacco policy based on best practices. These practices include education, constructive penalties for students caught using e-cigarettes and linking students to a quit tobacco program.

• 3: Tobacco Cessation: The LCHD is currently working to provide an evidence-based quit program designed for youth. Lawrence County schools can adopt the quit program for their students who have broken tobacco policy multiple times. Through this strategy, we hope to lessen e-cigarette use in Lawrence County so youth can enjoy lives free of addiction.

As well as e-cigarette use, obesity ranked as a primary health concern in Lawrence County based on the Community Health Needs Assessment. To address this health concern, LCHD applied for and received funding for a new obesity program. In 2024, LCHD will collect data on what barriers our citizens may face when it comes to exercise and healthy eating.

For now, LCHD has offered multiple programs to promote healthy living in Lawrence County. In 2022 and 2023, LCHD has partnered with Eternal Yoga and Ohio University Southern to offer free yoga classes to the public.

Ohio State University Extension and LCHD have also provided

54 | Tri-StateLiving

Dr. Jennifer Richards is a health planner and Camryn Zornes is a health educator at the Lawrence County Health Department.

two six-week sessions of nutrition classes called Eating Smart, Being Active, which teaches about the five main food groups (protein, grains, dairy, fruits and vegetables) and how to involve each group in a healthy diet. LCHD also sponsored classes with local business Yommaste that showed how to make simple, healthy meals for busy families.

Based on the Community Health Needs Assessment, substance use disorder was also ranked as one of the top five health concerns in 2023.

LCHD proactively reaches out to recovery facilities to provide on-site health education and sexually transmitted infection testing for this priority population. Through our outreach, LCHD lessens the barriers to healthcare services and the stigma that those with substance use disorder may face.

LCHD is passionate about protecting and promoting the health of our county. For more information on the above initiatives, please contact 740-532-3962.

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