Tri-State Living • July/August 2023

July/August 2023

Flying

HIGH Cincinnati Circus dazzles crowds with acts

GR8 PIES Business keeps grandma’s tradition going

from the editor

EDITORIAL Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Dawn Nolan, Contributor Amanda Larch, Contributor news@tristateliving.com ADVERTISING Christie Coleman, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Design PHOTOGRAPHY Rachael Layne, Contributor Kayla Niece, Contributor

July/August 2023

Flying

HIGH Cincinnati Circus dazzles crowds with acts

GR8 PIES Business keeps grandma’s tradition going

on the cover The Cincinnati Circus, appearing this month at the Lawrence County Fair, has been entertaining for 20 years.

Fair is essential to region’s youth

W

ith the release of this issue, summer is well underway and one of the biggest events for the season in the Tri-State is about the begin.

The Lawrence County Fair will kick off with events on Saturday, July 8, followed by opening ceremonies the following day, in which this year’s fair queen will be crowned.

Following that, the main focus of the event will be a week of livestock contests, in which 4-H and FFA members will present the results of their projects to judges, who will evaluate the animals, as well the presenters for their showmanship abilities.

Hundreds of families take part in these events, and the programs offered by 4-H help to instill leadership values in the youth of the region.

Many of those who took part in 4-H have gone on to be players in their community.

One need look no further than Rachael Fraley, who oversees programs for the county, who, grew up in 4-H activities, or Uriah Cade, another recent 4-Her, who now serves on the Symmes Valley school board.

This can also be seen in the Last Word column for this issue, in which Montana Runnels, a former fair queen and 4-H presenter, tells of her work, now as a member of the Senior Fair Board.

In addition to coordinating the week, the fair board is also responsible for bringing in vendors and booking amusement rides, grandstand acts, such as the demolition

derbies or, as seen in our feature piece in this issue, the Cincinnati Circus Company, who will keep crowds entertained.

The fair is a great and popular attraction for the county and we encourage everyone to go and support it.

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. 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.

HEATH HARRISON is the community editor of The Ironton Tribune and Tri-State Living.

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July/August 2023 Table of Contents

8 arts & culture 8

OHIO VALLEY CAMERA CLUB Ohio Valley Camera Club showcases local photography

shopping 20

20

34

SOASH HABERDASH SoAsh Haberdash brings trendy clothes to Tri-State

feature 26

CINCINNATI CIRCUS Performers bring feats to crowds in multiple states

living 34

SAVAGE FARMS WINERY Savage Farms Winery has wide range of offerings

food 42

GR8 PIES GR8 Pies serving up desserts in South Point

48

FROM THE COOKBOOK Summer favorites for the kitchen

in every issue

48

3

FROM THE EDITOR Fair essential to youth

54

THE LAST WORD Montana Runnels: Building strong community

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arts & culture Tri-State Living

up close Ohio Valley Camera Club showcases local photography.

p. 8

arts & culture | On Display

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65 YEARS OF CAPTURING IMAGES Ohio Valley Camera Club brings photographers together Story Amanda Larch

F

ounded in 1958 by West Virginia native Willis Cook — who was once dubbed the Ansel Adams of Huntington, the Ohio Valley Camera Club of West Virginia (OVCC) is celebrating its 65th anniversary this year.

The OVCC’s original goal was to bring together amateur photographers to share experiences and learning opportunities. Now, that has expanded to helping members improve their photography skills through competitions, field trips, educational programs and guest speakers.

During each meeting, which take place once a month at the Marshall University Fine Arts Center in Huntington, the club has a photo competition that is many members’ favorite aspect of the organization, according to OVCC president D.C. Offutt.

“A few years ago, I surveyed all the membership about what they liked and didn’t like about the club, and the number one thing they liked was the competition,” says

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On Display | arts & culture

Offutt. “They thought that was the core of the club and what made the club.”

During the competition, members’ photographs are displayed and the entire club judges and votes on them. Scores range from one to seven and, once points are totaled, the winners for first, second and third place and best in show are announced.

Then, a designated member of the club, usually Joe Browning, also critiques the entries. “(Browning) goes through all the pictures and says what he likes, doesn’t like, how it could be made better,” Offutt says. “He’s very diplomatic. He doesn’t embarrass anybody.”

Browning says an image’s score should not be based on one’s opinion; rather, it should be based on certain merits.

“Your opinion is going to play into it, but when we have the critique, it’s not just me giving the critique,” Browning says. “Most of the time the club will open up and, if I say something, somebody else might expound on that point.”

Members do have certain points to look at when judging, including quality, creativity, composition and presentation, though club member Linda Clifford says art is always subjective and advises members to not get discouraged.

“Judging anything in the art community is very subjective because it’s going to depend on what that person or persons like, what appeals to them, and possibly what their artistic expression is,” Clifford says. “What you have to do is not take it personally and not get discouraged. You have to have thick skin.”

Club member Mike Maxson said he enjoys getting an overview of what other members think of his images during the competitions. Those different points of view are valuable, but Browning’s consistent vision is helpful especially to beginning photographers, Maxson says.

“I get an overall view of what the whole group sees, and maybe 10 or 15 different pairs of eyes look at that image,” Maxson

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arts & culture | On Display

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arts & culture | On Display arts & culture | On Display

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says. “Then (Browning) looks at these images and, when he comes to mine, I compare what he says about mine with all the others. What I’m getting from him is a consistency of vision.”

Images submitted for the competitions can be from members’ travels far and wide and range from landscapes and wildlife to portraits and more; sometimes the competitions include a category to get photographers outside their comfort zone. Club members’ work is often exhibited and put on display throughout the Tri-State as well.

“It might be water, a mood, wildlife, birds,” Offutt says. “That’s a way people try something new. I like wildlife photography, but I’ve done portraits, landscape and all different kinds of things, and it does really broaden your interest as a photographer to do that.”

With four levels of photographers — tyro, advanced, expert and master — to compete within, once members accumulate a certain number of points, they are able to move up a skill level. Everyone who joins the club, no matter their skill level, begins as a tyro.

“Even if you’re Ansel Adams, you would start as a tyro,” Offutt says.

Members can enter up to six pictures in any competition: two black and white; two color; and two enhanced, which is where a photograph has been manipulated significantly beyond normal editing.

“Since most people now, their only camera is an iPhone, we’re

16 | Tri-StateLiving

talking about adding another category of competition called iPhone pictures to try to attract a broader audience,” Offutt says. “Sometimes we’ve had categories of the competition with iPhones occasionally.”

Clifford agrees it could potentially attract new members to the club and says iPhone picture quality has improved over the years, and photographers are still able to take the images and edit them with software such as Photoshop.

“Some people have a natural eye for photography,” Clifford says.

“The camera does make a difference, but it’s not all the camera.

“It’s fun to go out even if you’re just taking pictures of a flower in your flower garden, then put it into Photoshop and turn it into an oil painting or into a black and white and make it look like a charcoal drawing,” she continued. “It speaks to your creative side.”

In addition to competitions, the club has an educational program each meeting to learn about editing software advances, photography techniques and more. A major goal of the club, aside from embracing the art of photography, is to improve one’s artistic and technical craft, and it’s an educational resource for photographers to learn editing programs.

“With so much out there on YouTube, we often will watch some

On Display | arts & culture

famous photographers do a program and talk about what they recommended or what they’re doing, and that’s been very helpful too; it broadens everybody,” Offutt says.

In the digital age, as opposed to the club’s early days of film, technology plays a larger role in photography. Browning says taking the picture is only the first step into creating a good image.

“We’re all photographers who use software to help edit and enhance the image, and the people who are having trouble don’t have that skill, and that’s what we’ve been trying to get them to learn, Photoshop, Lightroom or any of the other editing programs,” Browning says.

Other helpful topics discussed in the club are how to set up a camera and make adjustments, including setting custom settings that affect image quality, exposure and more.

A formally organized 501(c)(3) nonprofit corporation, the camera club has group outings, often to state parks or other outdoor attractions — and once to view a group of nesting eagles on private land — and with liability insurance, members say they are comfortable approaching landowners and others about taking photos during these outings.

“It helps get an entree into places that you wouldn’t have otherwise,” Offutt says.

Sometimes the club will have a competition just from an outing, with members submitting their photographs from that day.

“It’s always amazing to see how 20 people can be at the same location looking at the same thing and come up with 20 totally different pictures,” Offutt says.

Maxson says he’s been practicing the art of photography since he was a teen, having learned basic and advanced techniques through the years, but one of the most helpful things he’s gained since joining the OVCC a few years ago was learning to watch someone else’s process.

“What’s intriguing for me is to watch someone else who is equally good or better and watch how they approach doing a photograph,” Maxson says. “That’s fun because you learn the other person’s thought process, and sometimes that thought process is what creates that final image.”

The OVCC is accepting new members, and members say the organization is a rewarding way for folks to meet others who share their same interests.

“It’s a nice social activity, and the photography brings us all together because we have a passion for something,” Browning says.

The OVCC welcomes anyone interested in photography to attend a meeting and consider becoming a member. For more information, visit www.ovccwv.org or contact the club at ovccwv12@gmail.com.

“It’s a bunch of friendly people, a way to show off some photographs, see what everybody else is doing and try to learn something,” Maxson says. “We’ve got some good photographers in this group. We shoot for passion.” a

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shopping | In the Biz

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shopping Tri-State Living

up close SoAsh Haberdash brings trendy clothes to Tri-State.

p. 20

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In the Biz | shopping

FILLING A NEED SoAsh Haberdash is a boutique for both men and women Story Dawn Nolan | Photography Rachael Layne

L

aura Geremia describes the aesthetic of her new Ashland boutique, SoAsh Haberdash, as a “preppy Urban Outfitters.”

“I wanted to have something that, clothingwise, was a little more urban and trendy, stuff that we’d usually have to go to Lexington or Louisville to find,” she said.

Laura and her husband, David Reaves, opened SoAsh Haberdash in April, after a couple of months of planning. Both have extensive sales and retail backgrounds — David is a manager at Dick’s Sporting Goods and Laura previously sold cosmetics at Ulta.

“This is what I’ve always wanted to do; I wanted to have a business of my own and bring something to the community that I felt like we didn’t have,” Laura said. “Just like our neighbors, The Local Mercantile, they found that there were a lot of items people were outsourcing and not shopping locally for, and I felt the same way.”

While not connected to The Local Mercantile in terms of ownership, customers can easily access both shops through the middle double doors.

Laura also credits The Local Mercantile’s owners, Christina Wamsley and Haley Layman, for being a source of support and advice.

“It was a lot of encouragement and help from them that pushed us to go ahead and go for it,” she said.

Laura and David chose the name “SoAsh

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feature | Archeology

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In the Biz | shopping

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Archeology | feature

Haberdash” to fit with the neighborhood’s branding.

“Then David added Haberdash because, typically, a haberdasher was someone who sold men’s clothing and we wanted to emphasize that we have some men’s apparel because there seems to be some options for women, but not a lot of places to shop for men around here.”

Like other boutiques, SoAsh Haberdash keeps a limited stock of each item of inventory so new product is always coming in.

“We don’t usually carry a lot of repeats and we order in smaller amounts so that we’re not saturating the market with all of the same things,” Laura said. “We want to have more unique finds.”

Whether it is trendier pieces for, say, a bachelorette trip or concert, or one of the boutique’s top-selling graphic tees, Laura hopes that SoAsh Haberdash meets its customer’s needs for a variety of occasions.

Also, depending on the brand, Laura said that they have clothing

that goes from extra small to 3X in size.

“A lot of our popular graphic tees come in that size range,” she said.

In addition to clothing, Kentucky-themed gifts are big for the boutique.

“We sell a lot of our bourbon prints, and we have a good selection of bourbon towels and bourbon drinking accessories,” Laura said.

For her first foray into entrepreneurship, Laura couldn’t be more pleased with the response that SoAsh Haberdash has gotten.

“It’s been wonderful. Our community has been great to us,” she said. “And I think that’s the best part, that our community and our neighborhood has been very receiving of us.”

SoAsh Haberdash is located at 2036 29th St. in Ashland. Store hours are Monday 4-8 p.m., Tuesday-Friday, 11a.m. to 7 p.m., and Saturday, 11a.m. to 5 p.m. Shipping and local pickup is available. Shop online at soashhaberdash.com. a

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Cincinnati Circus | feature

BRINGING ALL THE

t.4hrills.3 Cincinnati Circus Company’s packed schedule entertains crowds in multiple states Story Heath Harrison | Photography Kayla Niece, Heath Harrison, Mark Shaffer

I

f you’ve been to a fair, festival or outdoor event around the Tri-State, chances are, you’ve see performers from the Cincinnati Circus Company engaged in daring feats and entertaining crowds.

The company has been in operation for two decades and puts on nearly 3,000 events a year.

Ali Shepard, a performer and the creative director for the company, says their travels take them mostly around the “greater Cincinnati area,” through in Ohio, Indiana and Kentucky, but they’ve also gone as far as Texas, Hawaii and Washington state.

Shepard said the company had a “fluid start,” with its roots 20 years ago. when its founder, David Willacker, had a juggling club at a school he was teaching.

“He started to get hired to perform, and he was overbooked,” she said, noting that Willacker began recruiting other performers.

“And it grew from there.”

Willacker, who performed in Ironton a few

Ali Shepard, creative director

years ago for the Ohio River Ride, for a freak show act, is joined on the road by more than 80 performers who split into groups for their destinations.

Performers range from aerialists to jugglers to motorcycle acts to danger acts, such as balancing on stacked chairs, Shepard said.

The company also offers small rides, children’s activities, stilt walkers, inflatables, face painting and henna tattoos.

One popular feature of their stunt show is the “Wheel of Death,” a 35-foot metal contraption that rotates and from which aerialists perform.

In addition to larger gatherings, such as the Lawrence County Fair in Rome Township, the circus has also performed at smaller functions in the Tri-State, such as sending a fire performer to a Halloween event at the Barker Farm and Petting Zoo in Pedro.

Shepard said for these events, the circus is notable for not charging individual admission.

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Cincinnati Circus | feature

Shepard said of the circus’s performers, about 12 are consistent, while others are part time or seasonal.

They come with varying levels of experience, she said, noting they have picked up some from Ringling Bros., following their closure.

But many, like Shepard herself, came with no experience.

“I kind of just showed up,” she said.

“I needed a job in college. I was paying for my own school. A friend of mine was in the program and invited me . I had no skills yet.”

For training for the shows, Shepard, who has been with the company for 13 years, said “it varies” how quickly people catch on.

“Some pick it up in a year,” she said.

“Others take six or seven.”

She said the company has rehearsal for its acts once a week, with an additional optional session for performers.

One major challenge for the company came in 2020, when the COVID-19 pandemic, shutdown orders and social distancing brought a halt to the large public events on which the circus thrives.

Shepard said the company was able to adapt, sending its performers to conduct events such as “drive thru circuses,” like one they held at the Lawrence County, Kentucky Public Library, in which performers would set up acts on a route for attendees to watch them.

“That’s one of the things that kept us afloat,” she said. “We kept our entertainers out there.”

Shepard said many smaller circus companies folded during the pandemic, and the Cincinnati Circus Company was able to absorb some of their performers and equipment.

She said they have rebounded, with their number of shows last year matching those of 2019.

“And we’re looking to surpass that,” she said. “It’s growing back.”

The company will make a return visit for

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Dave Willacker, Cincinnati Circus founder

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a night at the Lawrence County Fair in Ohio on Tuesday, July 11, while they will also repeat their stop at Poage Landing Days in Ashland in September. While those are early, confirmed stops, they will likely be booked for many events throughout the region as months progress.

She said the circus is also planning to expand, such as adding a motor climb act.

“And we’re bring the trapeze back,” she said. “We always change up what we do and we have a lot of audience participation.”

Shepard takes part in several of the acts, from knife throwing to aerial stunts, to balancing and danger acts.

She said they have had a “great reaction” in their travels, especially to rural areas.

“There are not a lot of chances for people who don’t live in a city to see a circus,” she said.

She said one of her favorite parts of a show is the meet and greet that performers do with the crowd after and she especially likes hearing from children and seeing how excited they are.

“I’m a performer at heart,” she said. “I enjoy being on stage and seeing people happy, and this a great way to do that.” a

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living Tri-StateLiving

up close Savage Farms Winery has wide range of offerings.

p. 34 Tri-StateLiving | 33

living | Savage Farms Winery

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Savage Farms Winery | living

FROM VINE

t.4o wine.3 Savage Farms Winery began with maple and expanded into an array of wine products Story Mark Shaffer | Photography Rachael Layne

S

avage Farms Winery got its start in 2019 after Lawrence County, Kentucky, began to allow sales of alcohol at their Fallsburg, Kentucky, location.

Owners Jennifer and Keith Moore didn’t begin Savage Farms as a winery.

The couple had bought property in Louisa, Kentucky, to tap Maple trees and make syrup. They had been making syrup for a couple of decades from trees on a neighbor’s property before they got their own place.

“So, we’ve been making maple syrup for about 20 some years,” Jennifer Moore said.

That lead to making maple wine, which she said she liked although many people would have to develop a taste for. “But you don’t know until you try it. There are people up north who make it.”

“We had some bees on our farm and so we made some honey wine,” she said. “And that’s how it all started.”

Because of a harsh winter, the winery has moved away from maple syrup to focus on sweet wines with flavors such as raspberry, pear, blueberry lemon, peach, cranberry orange,

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Savage Farms Winery | living

strawberry peach and elderberry.

“A couple of years ago when we had that freeze, it tore up so many of our trees and took down our lines and ruined most of the work that it took to make syrup,” she said. “And we haven’t recovered from that.”

To get their products out to the public, they have a “Savage Farms Wine Wagon” that they take to various events around the Tri-State such as Ashland’s Makers Market on the Square.

They also sell a syrup made from their wines.

“We put that in our cupcakes. The wine popsicles are a new thing. We make gummies,” she said. “The syrup is really good.”

And the Moores recently had their first “Weekend with Food” event at their farm, where people could sample such things as wine popsicles, wine slushes, burgers that used grilled cheese sandwiches for the bun, pulled pork, wine cupcakes, wine popsicles served in a glass of wine and blueberry pie.

“For the first one, it was pretty well attended. We were very pleased with the turnout,” Moore said. “We had around 100 people. It was kind of hard to tell because of people coming and going. It was lot of fun and we are already planning our next one.”

Savage Farms Winery is located at 10251 N. Highway 3, Louisa, Kentucky.

It is open 9 a.m.- 4 p.m. Thursday– Saturday.

Their Facebook page is www. facebook.com/SavageFarmsLouisa. a

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food | From the Cookbook

Tri-State Living • 740-532-1441

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Tri-StateLiving

food

up close GR8 Pies serving up desserts in South Point.

p. 42

food | GR8 Pies

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GR8 Pies | food

EXTENDING

A LEGACY GR8 Pies offers grandmother’s recipes to the public

Story Dawn Nolan Photography Dawn Nolan, Heath Harrison, Submitted

W

hen June Freeman, affectionately known as “Mamaw June,” passed away in September 2022, she left behind a recipe book that she had recorded 20 years prior for her grandchildren.

It was these recipes, and the desire to continue their grandmother’s legacy, that motivated Harlee Hall, a former ICU nurse and future nurse practitioner and her sister, Hannah, a teacher, to open a bakery, GR8 Pies, in their hometown of South Point.

“Mamaw June was known for her sweet treats, mainly her pies,” Harlee said. “She would drive around in her Cadillac with a license plate that said ‘GR8 PIES ‘and deliver to doctors, teachers, friends and so many others.”

Though they had the recipe book, recreating their grandmother’s recipes was a bit of a challenge for the sisters.

“She measured with her heart, so we had to work at it,” Harlee said. “The crusts were first because we knew that is what makes the

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From the Cookbook | food

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food | GR8 Pies

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GR8 Pies | food

pies what they are. We’d get together once a week to practice. Great things take time — that’s my motto.”

All of the baked goods sold at GR8 PIES are made from scratch, just like Mamaw June would have made them.

Two different pie flavors are offered each week on rotation along with, cupcakes, cakes, cake pops and other pastries, as well as donuts on the weekends.

For the summertime, Harlee said, they are focused on offering fruit pies such as banana cream, strawberry, apple, lemon meringue, coconut cream, pineapple, peach and blueberry.

They will begin adding more savory, hearty pies in the fall and winter months, and they are expanding the menu to include acai bowls, soups and salads.

The bakery also has a fully stocked coffee bar where customers can order a cold brew or latte to go along with their dessert. Bugle Call Coffee, based in Richmond, Virginia, created a signature medium roast blend for the business called “GR8 Grounds.”

Recalling the bakery’s first few weeks open, Harlee said that they were selling out every day. In fact, almost 3,000 desserts were sold

within GR8 Pies’ first week of business.

“Now we’ve sort of figured out how to keep the supply up with the demand, but sales are still fantastic,” she said.

That means getting to the bakery at around 4 a.m. each day and staying after closing to start prepping and baking for the next day.

“We try to make about 100 pies per day,” Harlee said.

GR8 Pies has received a lot of positive feedback from the surrounding community, and it’s obvious that Mamaw June would be proud of what the sisters have accomplished.

“It’s been super exciting! We love our community, and love all of the support that we have been shown,” Harlee said. “I promised myself that I would be involved, and if I had the opportunity to have a business in our small town, I would do it and help through giving back.”

Gr8 Pies is located at 214 Collins Ave in South Point. The bakery is open Tuesday-Friday, from 6 a.m.-2 p.m. and Saturday, from 8 a.m.-noon.

Search “GR8 Pies” on Facebook and Instagram or visit gr8pies.com for more information. A phone number is currently unavailable, but orders can be placed via the website or Facebook message. a

Tri-StateLiving | 47

food | From the Cookbook

Asparagus, Bacon & Egg Salad • 6 bacon slices • 1 pound fresh Michigan asparagus, ends trimmed • 1/3 cup olive oil • 2 tablespoons champagne vinegar • 1 tablespoon honey • 1 tablespoon Dijon mustard • 1/4 teaspoon salt • 1/2 teaspoon black pepper • 4 hard-boiled eggs, peeled and quartered • 2/3 cup halved cherry tomatoes • 1/4 cup sliced green onion

In skillet, cook bacon until crisp. Remove from pan. Set aside.

Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus.

While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside.

Chop bacon.

Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and green onion. Pour dressing over top.

Recipe courtesy of Ashley from “Cheesecurd in Paradise” on behalf of the Michigan Asparagus Advisory Board.

48 | Tri-StateLiving

From the Cookbook | food

Brunch Board with a Twist • 2 Envy Apples, sliced • Boiled eggs, halved • Cooked bacon • Bananas, sliced • Berries • Miniature pancakes • Edible flowers, for garnish • 2-3 Envy Apples, for garnish

On breakfast platter, artfully arrange sliced apple, halved boiled eggs, bacon, bananas, berries and pancakes. Garnish with edible flowers and whole apples.

Tri-StateLiving | 49

Hawaiian Huli Huli Chicken SAUCE: • 2 tablespoons ketchup • 2 tablespoons light soy sauce • 2 tablespoons honey • 2 teaspoons orange juice • 1 teaspoon garlic (about 1 clove), minced • 1 teaspoon ginger, minced • 12 ounces boneless, skinless chicken breast (about 2 large breasts), cut into 1-inch cubes (about 24 cubes) • 1 cup fresh pineapple, diced (about 24 pieces) • 8 wooden skewers (6 inches each), soaked in water

To make sauce: Combine ketchup, soy sauce, honey, orange juice, garlic and ginger; mix well. Separate into two bowls and set aside.

Preheat grill to medium-high heat. Preheat oven to 350˚F. Alternately thread three chicken cubes and three pineapple chunks on each skewer.

Grill skewers 3-5 minutes on each side. Brush or spoon sauce from one bowl onto chicken and pineapple every other minute. Discard remaining sauce from first bowl.

To prevent chicken from drying out, finish cooking to minimum internal temperature of 165˚F in oven. Using clean brush or spoon, coat with sauce from remaining bowl before serving.

Recipe courtesy of the National Heart, Lung, and Blood Institute.

50 | Tri-StateLiving

From the Cookbook | food

Spiced Pork Ribs • 2 racks (about 4 pounds) baby back ribs • 1/4 cup TajÌn Cl·sÌco Seasoning • 1/4 cup TajÌn Mild Hot Sauce, plus additional for serving, divided • 2 tablespoons olive oil • 2 tablespoons brown sugar • Lime wedges, for serving • Mashed potatoes or steamed rice, for serving (optional)

Rub ribs with seasoning. Marinate at least 4 hours or overnight in refrigerator.

Preheat oven to 300˚F. Combine hot sauce, oil and brown sugar; brush over both rib racks.

Line baking sheet with double layer of aluminum foil with enough overhang to wrap foil around ribs. Lay ribs, bone side down, on foil-lined baking sheet. Wrap foil around ribs and seal. Place on baking sheet.

Fill large baking dish or roasting pan with 2 inches of boiling water.

Place on lower oven rack to keep ribs moist as they bake. Place ribs on middle oven rack.

Bake 2 1/2-3 hours, or until meat is tender and just starting to fall off bone. Preheat broiler. Unwrap ribs and place on foil-lined baking sheet. Broil 4-6 minutes on middle oven rack, or until lightly charred and caramelized.

Serve with lime wedges and additional hot sauce.

Serve with mashed potatoes or steamed white rice, if desired.

Tri-StateLiving | 51

food | From the Cookbook

Lemon Cheesecake with Fruit • 1 1/4 cups graham cracker crumbs • 1/4 cup sugar • 1/4 cup butter, melted • 2 packages (8 ounces each) cream cheese, softened • 1 can (14 ounces) sweetened condensed milk • 3 eggs • 1/4 cup fresh lemon juice • 1 teaspoon vanilla extract • 1 orange, peeled and separated • 8 raspberries • 3 mint leaves, for garnish

52 | Tri-StateLiving

Preheat oven to 350˚F. In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined.

Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed.

Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves.

From the Cookbook | food

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Savory Mango Chamoy Daquiri RIM GLASS: • 2 tablespoons TajÌn Fruity Chamoy Hot Sauce • 2 tablespoons TajÌn Cl·sico Seasoning DRINK: • 4 tablespoons TajÌn Fruity Chamoy Hot Sauce, divided • 1 cup frozen mango cubes, plus additional for garnish, divided • 1/3 cup natural syrup • 3 ice cubes • 1/3 cup orange juice • 1 tablespoon TajÌn Cl·sico Seasoning, for garnish To rim glass: Rim glass in chamoy hot sauce then seasoning.

To make drink: Blend 3 tablespoons chamoy hot sauce, mango cubes, syrup, ice cubes and orange juice.

In glass, pour remaining chamoy hot sauce.

To serve, garnish with additional mango cubes and sprinkle with seasoning.

Tri-StateLiving | 53

the last word

Building a supportive community A

t a young age, I remember my mother saying that “it takes a village to raise you.”

These words have stuck with me even til this day and I believe she was exactly right. The village that raised me was not just family members, it was also coaches, teachers, community members and, most importantly, 4-H. This community is one that should be cherished and others should be jealous of. I hold myself accountable for giving back, because I want to continue to see this community flourish.

My focus will always be the youth of this Tri-State, because they will be our future. I am heavily involved in 4-H for this reason.

I currently am on the board for Farm Bureau, Livestock Committee, a coach for Symmes Valley Little League, substitute teacher for Symmes Valley and a director on the Lawrence County Fair Board.

With everything I do, I want to be involved for the youth and I plan to always be their voice. 4-H has helped me learn responsibility, accountability and it has even brought the pleasure of coming out of college debt-free.

This program can help children develop social skills, life skills and leadership skills. From making cakes and sewing, archery and shooting sports, all the way to raising your own animal, 4-H is for everyone and I encourage every parent and child to get involved in this program.

The Lawrence County Fair has always been my favorite “vacation.”

As a child, I could not wait for July to come around and, as an adult, I still have the same thoughts even though now, I work at the fair.

I guess I do believe that if you truly love what you do, you will

54 | Tri-StateLiving

Montana Runnels is a member of the Lawrence County Senior Fair Board. (Photo by Josh Wilson)

never consider it as work. My favorite thing when talking to my students is when they come to talk to me about the fair, because they “see me riding a golf cart.”

It takes a lot more than meets the eye to do the livestock shows, set up the rides, run the concession stands and so much more work.

For me, it is all worth it to see how it shapes our youth and how our community comes together.

At the age of 23, I know I still have a lot more to accomplish in this area than what I am already doing. I strive to be the best version of myself for myself and for this community. There are bigger plans that I must achieve for this village that helped raise me.

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.

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AMERICA’S BEST! There are thousands of hospitals in the U.S., only 2% are recognized as one of America’s 100 Best Hospitals by Healthgrades. We are proud to be the ONLY HOSPITAL in West Virginia named to that list. But, we are even prouder of our commitment to advanced medicine and compassionate care for all we serve.