Tri-State Living • March/April 2020

March/April 2020

HELPING HAND

Proctorville vet cares for animals, community

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Benita Heath, Contributor Lori Kersey, Contributor news@tristateliving.com ADVERTISING Doug Pinkerton, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Creative Director Kelli Jameson, Composing PHOTOGRAPHY Jennifer Cremeans, Contributor Lauren Stonestreet, Contributor

March/April 2020

HELPING HAND

Proctorville vet cares for animals, community

Spring brings new life back to Tri-State

S

pring in Appalachia is truly something of wonder. The same hills and forests that cradled our ancestors are bursting with the same beauty and diversity today.

We can revel in the kaleidoscope of colors our wildfl wers paint across our fiel s. We’ll be able to listen to our roaring and bubbling waterways and the songs of migrating birds and savor the flavors of blackberries, pawpaws and wild mushrooms.

Before long, kayaks and fishermen will be filli g our lakes while local farmers provide regional favorites at our farmers markets. An influx of hiking boots will tread upon our trails and our public spaces will start to fill wit musicians and artisans sharing their crafts.

It’s not hard to get bogged down with obligations and forget to appreciate everything surrounding us that we have to

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

be thankful for. This spring, I hope you take time to seek out whatever you enjoy most in our little slice of Appalachia. And if you’d like, please share your experiences with us. We’d love a chance to get to know your favorite views, sounds, flavors and spaces that we might not have had an opportunity yet to explore.

on the cover Proctorville veterinarian Mike Dyer is committed to both animal care and to the Tri-State community.

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March/April 2020 Contents

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arts & culture 8

ON DISPLAY Huntington Museum of Art has two new shows

living

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46

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DIFFERENCE MAKERS Veterinarian Mike Dyer friend to animals, community

shopping 22

IN THE BIZ Fayetteville business turns vans into travel vehicles

feature 32

ASHLAND RIVERFRONT New statues were gift to city of Ashland

homes 38

SHOWCASE Summit, Kentucky home is full of history

food 46

IN THE KITCHEN J.Q. Dickinson Salt-Works specializes in artisanal salts

50

FROM THE COOKBOOK Recipes for a spring mood

in every issue

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FROM THE EDITOR Spring brings new energy to community

66

THE LAST WORD Shane Finster talks about the need for the community to come together

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arts & culture Tri-State Living

up close Two shows at the Huntington Museum of Art features some of the museum’s best-loved pieces

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arts & culture | On Display

Displaying the collections Some of the most-acclaimed paintings on exhibit Story Benita Heath | Photography Submitted

M

ost people pop up to their attics looking for fi ds for their next garage sale.

When the staff at t e Huntington Museum of Art goes through their attics, they’re hunting for items for the next public shows, happy to share all they fi d for $5 or free. Just depends on what day of the week you drive up the McCoy Road hill.

“We take a look at our collections and see what we have,” Chris Hatten, senior curator, said. “We try to present the collections in a new way. We want to show off ur best treasures.”

This March started a run of two shows scheduled to go through early summer. “The Strong Melodious Songs: Artistic Images of Work” and “American Impressionism.”

The Impressionism show features 30 paintings including Childe Hassam’s “The Flag,” a work Hatten calls the greatest painting in the museum’s collection.

Hassam started his work in the late 19th Century,

refini g it as he worked into the next.

“We have the big names in American Impressionism,” Hatten said.

The reason they do is a bit of good luck, and the generosity of the Huntington community. When the museum opened in 1952, one of its benefactors was Chesapeake and Ohio Railway executive Herbert Fitzpatrick. A Virginia native, Fitzpatrick climbed the corporate ladder from lawyer to CEO at the C&O. Along the way he acquired paintings, prints, English silver and Islamic prayer rugs — and the 50 acres the 70,000 square foot museum now calls its home. Along with the main galleries at the HMOA, there are nature trails and a subtropical plant conservatory — all there for the visitors’ enjoyment.

“Fitzpatrick gave us some wonderful American paintings,” Hatten said. “‘The Flag’ is such a masterpiece. The beauty of the colors. You can see it was a rainy overcast day when it was painted.”

That rainy day was on Abraham Lincoln’s birthday

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Childe Hassam (American, 1859-1935), “Lincoln’s Birthday Flags — 1918.”

Oil on canvas.

Gift of Ruth Woods Dayton, 1967.1.122.

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Childe Hassam (American, 18591935), “Figures in Sunlight,” 1893.

Oil on canvas, 24 x 18 inches.

Gift of Herbert Fitzpatrick, 1952.455.

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On Display | arts & culture

James Roy Hopkins (American, 1877-1969), “Garden Reflections.” Oil on canvas, 18 x 15 inches. Funds provided by the Sarah Wheeler Charitable Trust in memory of Harold R. (Steve) Wheeler and Sarah Slack Wheeler, 2017.9.

William James Glackens (American, 1970-1938), “The Green Boathouse,” c. 1925. Oil on canvas, 24 1/4 x 32 1/8 inches.

Gift of Ira Glackens, 1989.41.

in 1918, when Hassam had taken his paints and easel out to a city street in New York to capture a moment of an ongoing parade.

Crowds must have abounded that day. But what Hassam saw was a flag blowing in the wind — a moment he turned into his classic work and gave another example of what it meant to be an American Impressionistic painter.

That style of art started in the 19th century in France as a rebellion against the more-staid Academic Style, whose artists wanted all rough edges obliterated from their canvases. Impressionists liked the rawness of what they saw out in the streets, out in the fiel s. And with perseverance and the toughness to reject the vicious criticism their works fi st attracted, they did. They turned their style of painting into an art form, now revered and still sought after today.

“It was a controversial style,” Hatten said. “The critics panned it. The Academics wanted something idealized, an elevated view. Impressionists wanted to paint what they saw at that moment, like a sunny day.”

But, as that century came to an end, the controversy dissipated. When that style crossed to the United States, it was embraced.

“Impressionism was a pre-eminent style in the U.S.,” Hatten said.

But in the 19th century as artists changed, museum visitors had to adjust how they approached a painting as well. The viewer had to have as much of an unorthodox style of viewing as the Impressionist had of painting.

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arts & culture | On Display

ABOVE: Charles Harold Davis (American, 1856-1933), “A June Day.” Oil on canvas,16 1/4 x 20 1/2 inches. Gift of Ruth Woods Dayton, 1967.1.66 OPPOSITE PAGE: Paul Sawyier (American, 1865-1917), “Brooklyn Botanical Gardens,” c. 1914-1915. Oil on canvas, 14 x 17 1/8 inches.

Funds provided by the Sarah Wheeler Charitable Trust in memory of Harold R. (Steve) Wheeler and Sarah Slack Wheeler, 2007.6.

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“It was an energetic style,” the curator said.

“People can see the art of painting. You will see the brushstrokes. In the Academic style, they would have smoothed that out.”

The reason for creating this newfangled way of painting? The answer lay in the technology that was sweeping Europe and moving over to the United States.

“You had a camera now,” Hatten said. “You wanted to do more than present mirror images of nature.”

So these maverick artists experimented by squeezing paints straight from the tubes, applying it raw to the canvas. They hauled their brushes and easels outdoors, setting up their studios on city

sidewalks, looking, constantly looking for just the right moment to capture.

Giving them a boost in their search was the prosperity of the middle class that now had the time and the money to do what the rich people had been doing for centuries. Enjoy life. That gave the Impressionists different subject matter as artists sought to capture these nouveau riche through their oils and watercolors. Even painters known for one kind of work switched gears. And did it with great success.

Like John Singer Sargent.

“We have a wonderful John Singer Sargent,” the curator said. “It’s a landscape even though he was known for his portraits.”

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arts & culture | On Display

Robert Whitmore (American, 1890-1979), “Workers,” ca. 1940. Oil on canvas. Museum purchase with funds provided by The Fitzpatrick Society, 2018.22.

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ABOVE: Guy Carleton Wiggins (American, 1883-1962), “Winter, Union Square,” c. 1913. Oil on canvas, 20 x 24 inches. Funds provided by the Sarah Wheeler Charitable Trust in memory of Harold R. (Steve) Wheeler and Sarah Slack Wheeler, 2018.36. RIGHT: Childe Hassam (American, 1859-1935), “The Butterfl ,” 1902. Oil on canvas, 27 1/4 x 20 1/4 inches. Gift of Herbert Fitzpatrick, 1952.374.

Maurice Brazil Prendergast (American, 1858-1924), “Seashore with Figures,” c. 1902-1904. Oil on panel, 10 ¾ x 13 7/8 inches.

Gift of Herbert Fitzpatrick, 1952.484.

Another surprise in this show is getting to see a painting by Ohio-born Paul Sawyer, whose name more typically is synonymous with printmaking.

“We have an excellent painting of New York City,” Hatten said. “If they have just seen the prints, they need to come see this.”

The second show made up of paintings and photographs displayed in the museum’s Bridge Gallery gets its name from the Walt Whitman poem saluting the American worker.

Dominating the show is a painting, “Workers” by Ohio-born Robert Whitmore that the museum acquired in 2018.

“We started with that and looked for others to go along,” Hatten said. “It brings things together in a new way. It lets us do a unique show.

“Sometimes people are disappointed we don’t have these treasures out. This is a great chance to see the real prized works in the museum.” a

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Tri-StateLiving

up close Veterinarian Mike Dyer serves people as well as helping animals of all types

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living | Difference Makers

CARING FOR THE

COMMUNITY

Dyer’s involvement goes beyond veterinary practice Story, Photography Heath Harrison

V

eterinarian Mike Dyer says his line of work is about more than just taking an animal that is broke and fixi g it.

“I see it in their face,” he says of those who come to him with pets. “We get to give in such a way and see joy restored in a family. And, even if there is not a good outcome, with euthanasia, people are glad that you are there for them, to be there and give advice and assist with the transition.”

Dyer has owned and operated Proctorville Animal Clinic since 1994.

He grew up in the Huntington area and said he was drawn to the work after assisting at a small animal hospital doing things such as cleaning cages.

“I got to see what it was like to be a veterinarian,” he said.

He went on to get his undergraduate in biology and zoology at Marshall and his DVM from the Ohio State University College of Veterinary Medicine.

In addition to his clinic, he works at the Equine Medical Center in Chesapeake, a spinoff ope ation, and does a shift at Tri-State Animal ER in Ceredo, West Virginia.

His practice, Proctorville Animal Clinic, has been chosen by the Stanton Summer Externship at the OSU to place fourth-year veterinary students for summer work experience.

Dyer said his clinic, which has been named as Business of the Year by the Lawrence County Chamber of Commerce, is in a rural setting and was ideal for the program.

He serves as president of the board of the Tri-State STEM+M Early College High School in South Point, Lawrence County’s newest public high school, which specializes in science, technology, engineering, math and medical education.

“Any local school has its own board,” he said of the school, which operates independently of other school districts, “for day-to-day work and making decisions.”

He said the school, which opened in 2017, is seeing momentum and is firm y established for a bright future.

Dyer is also legislative chair for the Ohio Veterinary Medical Association, which he says works with legislators on laws affecting animals and vets.

One issue he says is a focus of the group is the

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opioid epidemic. He points out that animal hospitals have to work with controlled substances.

“There are drugs used in these hospitals,” he said, noting that human regulations aren’t necessarily applicable to the industry. “We make sure there isn’t overreach.”

Dyer lives in Getaway, where he and his wife, Vallery, operate a farm and raise beef cattle. The farm was visited by Lt. Gov. Jon Husted in 2018 during the election campaign.

Dyer’s commitment to the community came up recently in South Point, where the village has been dealing with an issue of a feral cat population.

Dyer, working with the Cabell-Wayne Animal Shelter, takes part in a trap-neuter-release program, where a team goes out and catches the cats.

“The premise is to trap and neuter them, notch their ear and take them back,” he said, noting that

cat colonies can breed out of control. “This way, they won’t compete for food, they don’t breed and the colonies don’t allow newcomers.”

Once named as Business Entrepreneur of the Year by the Lawrence County Chamber of Commerce, Dyer has built a network of veterinary practices over eight hospitals, which have 75 empoyees and four doctors.

Terry Rush, a friend and client of Dyer, tells of his experience with Dyer.

“The very fi st time my wife and I met him, he was so easygoing,” he said. “Not only did he care for the animal, he explained everything to us.”

Dyer said, for veterinarians, working with people is just as important as working with animals.

“It’s successful to connect with the owners,” he said. “It’s a three-way relationship.”

Dyer also works with One by One Animal

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living | Difference Makers Advocates, a resucue group out of Huntington, and he is a regular visitor to the Lawrence County Animal Shelter in Ironton, where he assists with population control through spaying and neutering, examines animals and provides documentation for out-of-state rescue groups helping to get the dogs and cats to forever homes.

Melissa Nicely, the poundkeeper at the shelter, had high praise for him.

“He’s very efficien ” she said. “He takes the time and anything we need, he’s there for us. We never know what’s coming in, so we always call with stuff.

Any time there’s a need, he goes the extra mile. And, since he’s been down here working with us, things have changed a lot.” a

PROCTORVILLE ANIMAL CLINIC 16 State Street Proctorville, Ohio, 45669 740-886-9424

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shopping Tri-State Living

up close Michael Williams builds custom camper vans for adventurers

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shopping | In the Biz

BOUND FOR

adventure

Fayetteville business turns vans into travel vehicles Story Lori Kersey | Photography Submitted

M

ichael Williams has fond memories of the Volkswagen camper van he lived in for years after college.

“It was awesome,” Williams said of the bronze Westfalia. “[I was] living the dream...just kind of driving around.”

The pop-top van had a foldout bench/bed, a stove and a sink. It was Williams’ home for seven years while he worked for youth wilderness programs and traveled.

His beloved van died eventually, and Volkswagen stopped making vehicles like them altogether in the 1990s. To this day, Williams said, there’s not a replacement for the Volkswagen camper van.

“You can buy RVs, but [you] can’t really just go buy a camper van,” he said. “That was kind of the beginning of when people started

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to do custom van builds for themselves.”

Today, Williams is offering others the opportunity to live with the same kind of freedom the van gave him.

The Fayetteville, West Virginia resident is the owner and builder behind Bridge Bound Campers, a business he started two years ago that customizes regular vans, turning them into travel adventure vehicles.

He started customizing vans 10 years ago when he re-did a Mercedes-Benz Sprinter van for himself.

“It had everything I needed,” Williams said. “It had a propane system, a little stove, a solar panel, electrical and had a bed. It was cool… Of course, it was totally rustic. It wasn’t as nice as I do now but, yeah, it

was totally functional.”

Williams decided to go into business after realizing how expensive it would be to upgrade from the Sprinter van with its two seats to something larger. He was looking for a bigger vehicle when his fi st child was born.

“I quickly realized that now every van was $100,000,” Williams said. “It was just crazy. And I was like, ‘this is insane; I don’t know how people can afford to do this.’”

Williams at fi st thought his business model would be to offer a less expensive alternative. A rock climber himself, he thought he’d offer low-end builds for the fellow adventure types who come to the New River Gorge National River area to paddle its world-class

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shopping | In the Biz

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In the Biz | shopping

whitewater or climb its mountains and live as rustically as he used to. But that wasn’t to be.

“I quickly realized right away that people just wanted the coolest stuff poss ble,” Williams said. “... It’s kind of like the dirtbag climbers are going to do it themselves and they’re not going to pay me to do it.”

His customer base has been diverse, he said, though most are rock climbers and paddlers.

“The difference is all these people are like my age now,” Williams said. “They’re like people that used to be dirt baggy, but now they have jobs and they’re in their early 40s and they can afford this type of thing.”

The price for customizing the vans varies depending on what customers want.

For $800, one paddler got a platform bed and a table put in her little van. “[That’s] still a lot of money,” Williams said.

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shopping | In the Biz

“But for this kind of work, it’s not expensive.”

For $40,000, another customer got a solar powered electrical system, a backup lithium battery pack, an outdoor shower, a dry flush toilet, a standard stove/sink, a roof rack with awning and a gasolinepowered furnace with thermostat.

“A lot of the expense comes from components that go into the van,” Williams said. “It’s not just necessarily labor.”

Williams was raised a few places along the East Coast, but he and his wife settled in Fayetteville, partly for the rock climbing opportunities it offers.

“I love it here,” Williams said of the town. “I’ve been all over the country rock climbing in all these different towns. I just kept coming back here. It’s my favorite place to be. I love the small town vibe and it’s the best rock climbing in the country.”

Williams said he couldn’t have picked a better place than Fayetteville to own a business, even though some may hesitate to open a business in a state that

continues to lose population.

“It’s so inexpensive to be here and there’s limited competition,” Williams said.

“I’m paying very little rent for my space where if I was renting in Boulder, Colorado or San Francisco, I’d be paying like a million dollars a year for this building....

“The cost of materials is low and the cost of living is low so I don’t have to pay myself [as much]...So I think it’s kind of a no-brainer,” Williams said.

For now, Williams has little competition in his part of the world. Custom-van businesses haven’t caught on much in the Eastern United States, though there are a few, he said.

“If you look at how the whole RV industry has gone, you had like the baby boomers that want these classy motorhomes and they’re all starting to die off,” Williams said. “The whole classy motorhome, that old mentality is kind of gone, the RV industry has had a hard time grasping that.”

That’s made room for businesses like Williams’ to creep in, he said.

“So right now it’s kind of like a gold rush,” he said. a

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Bridge Bound Campers 131 S. Court St. Fayetteville, WV 25840 804-357-3805 • bridgeboundcampers.com Bridgeboundcampers@gmail.com

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shopping | Tri-State Treasures

Vintage TREASURES The Vault Market, located at 211 Center St. in downtown Ironton, features vintage items from glass objects to art to furniture

Bischoff Pinched Drinking Glasses Set of 6 $45 Vintage Swedish Handblown Vase $12 28 | Tri-StateLiving

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Tri-State Treasures | shopping

Rainbow Glass Decanter Winslow Anderson Design w/stopper $125

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shopping | Tri-State Treasures

1960s Solid Teak Wall Hanging Pair $55

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Tri-State Treasures | shopping

Polynesian Tiki Fork and Spoon Wall Hanging 1960s $20

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feature | Ashland Riverfront

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Ashland Riverfront | feature

MONUMENTAL creations New Ashland riverfront statues were gift to city Story Benita Heath | Photography Heath Harrison

T

he five-foot-seven woman in a charcoal gray wool trench coat stepped onto the armadillo-esque Ashland City Bus one person too late.

She’d have to stand. The big bus was packed. A rangy guy in jeans and a windbreaker stood up to give her his seat.

She said “No.” He insisted. The big bus in the parking lot of the Paramount Arts Center lurched forward. That stopped the debate.

In four blocks time, they would be at the

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Ashland Riverfront Park and set for the evening’s entertainment: The dedication ceremony of what offi als believe will be the next magnet for the city, drawing visitors and longtime neighbors down to the Ashland side of the Ohio River.

The magnet? The latest creation from Ginés Serrán-Pagán. The Spanish-born artist doesn’t think big. Massive is the only way his mind is programmed.

Massive is what he brought to the city’s riverfront, with three bronze sculptures towering 32 to 36 feet high.

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feature | Ashland Riverfront The three monuments are Venus, Vulcan and Genesis, each with mythological roots reaching forward to Ashland’s future.

To decide which one to describe fi st would be like the designers at Tiffa y’s caught between the ruby, the black pearl and the emerald. Not a bad place to be.

“We didn’t recruit these statues,” Ashland Mayor Steve Gilmore said. “This is what happens when someone says, ‘I would love to put these sculptures in your town and I love your city.’”

The sculpture, called “Genesis,” dominates structurally and metaphorically.

“It’s an abstract, based on images from Ashland’s Blazer High School,” according to Serrán-Pagán. “It represents a new beginning or rebirth in Ashland and the region with the four rods in the sculpture representing the elements of life: Earth, air, water, fi e and God.” In his career as an educator, Gilmore saw these images almost daily on Blazer’s buildings, not imagining what they would inspire today — Art to draw in tourists, art to draw in jobs.

“Ashland is a survivor,” Gilmore said.

“We lost Ashland Oil and people thought we were drying up. Citizens have to have jobs, and one of my jobs is to retain the talented workers that we have.”

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Ashland Riverfront | feature

The riverfront is a way to do that, Gilmore believes, by turning a riverbank into a park.

Creating that park was a goal of Gilmore’s when he became mayor the fi st time in 2002.

To do that, he got on his traveling shoes and headed to Washington, D.C. “I went up over three years to get money to begin building a riverfront park,” he said.

What he brought back to Ashland was $10 million. But most of that money went not for trees, walkways and park benches. It went underground for concrete tanks to hold the water fl wing back from the river onto the bank.

“There are three huge concrete tanks to hold the water, instead of beating the riverbank to death,” Gilmore said. “A lot of that money is for these reinforced tanks.”

Serendipity appears to be the guiding force for bringing the sculptures to the riverfront. The benefactor fi ancing the artwork, who at the time of magazine publication wished to remain anonymous, gave a party where Gilmore and Serrán-Pagán met.

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feature | Ashland Riverfront

“I talked to Ginés and we really hit it off,” Gilmore said. “He really fell in love with Ashland.”

That chance meeting started the artist on this latest creative path.

“He thought the people were the kindest,” Gilmore said. “We have a strong work ethic. He saw these things.”

That work ethic is represented by the statue of Vulcan.

“The Vulcan of Ashland is seen hammering the five elements on a forge which represents the city and the region’s long history with metal and steel and the strength and the hard working people who live here,” according to Serrán-Pagán.

The last statue is Venus, holding an ash tree branch.

“Venus in mythology was Vulcan’s wife,” SerránPagán said. “And the most beautiful in the world.”

Enhancing the statues is a dusk to dawn light show from 75 computer programs, 15 of which run in a single show. Cost for this is $350,000.

Artwork, plus a riverfront park. Is that an equation that equals fi ancial prosperity? Gilmore says, “Yes.” The fi st economic benefit or the Tri-State from Ashland’s enhanced riverfront could be a new dining venue.

“I’ve talked to people who are interested in putting in a fl ating restaurant,” the mayor said.

What else?

“We have a strong art community,” the mayor said.

“These are a catalyst for bringing in more studios. I’m hoping our own art community will get stronger.

“This is a catalyst for them. People see these statues. People will think these people have a real artistic community. That will make people notice.” a

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homes Tri-StateLiving

up close Summit, Kentucky, home houses historical treasures

p. 38

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homes | Showcase

histo

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Showcase | homes

CREATING A

toric

History professor found great pieces one at a time

space

Story Benita Heath | Photography J.Bird Cremeans

I

f Ashland Community College history professor Ernie Tucker wants to go back in time, he doesn’t need anything as mundane as a time machine.

Time travel happens every time he opens the front door of his Summit, Kentucky home and walks in.

History resides here. Want an example? Walk into the bedroom. Right there before your eyes is Abraham Lincoln’s bed.

No, not the one that rests in the famous bedroom in the White House. But a lot like it. Hand-carved mahogany and rosewood, stained and lacquered to a sheen so polished you could ice skate on it.

How he got this antique is a good story.

Tucker and his then wife loved to go to auctions in Louisville, Kentucky.

“We’d go every week. We didn’t have any money,”

Tucker said. “We’d wait until the end of the auction.

There wouldn’t be many buyers.”

“It fi ally came out at the end of the auction,” he said.

It was that massive bed that captivated the couple in 1960.

“There were two of us bidding,” Tucker said. “One was an (antiques) dealer.”

Undaunted Tucker plunged into the bidding.

Competitive to the end, Tucker got the bed for $55.

“There was no way to get it home,” he said. “I borrowed a trailer to get it into the house.”

Then one night — Feb. 14, 1962 to be precise — Tucker was stretched out on the bed and fl pped on the TV to see First Lady Jacqueline Kennedy take a CBS reporter through the fi st televised tour of the White House.

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homes | Showcase

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As the fi st lady led the CBS crew into the Lincoln bedroom, Tucker watched the TV screen in amazement. There was his bed.

Only this one was bought by Mary Todd Lincoln, not noted for her thriftiness, for her quite tall husband.

A bed the president never slept in, but a lot of famous folk afterwards have.

“It’s exactly the same,” he said. “Did we do all right?”

Now it dominates what Tucker calls his Lincoln Room. Nearby is a Victorian chair bought from an antiques dealer in 2000; coach lanterns; a handmade quilting frame bought at a southern Ohio fl a market; a child’s wicker stroller bought in the 1960s at the Crescent Hall auction house in Louisville; and an antique marble

clock from his mother’s family in the Shenandoah Valley in Virginia.

“Some people think I am a hoarder,” he said. “I’m really a collector.”

One thing he defini ely likes to collect are spinning wheels and all the tools that turn flax into a material to weave.

“You can grow flax in a pot,” he said. “It has a beautiful fl wer. The fiber is in the stalk.”

As he pulls out handmade tools used in the flax process, Tucker lectures his visitor as if he were back in the classroom at the Ashland Community College.

“You ratchet it through the nails,” Tucker said.

“That would remove the waste material.

“The reason for such meticulous interest in a bygone household practice?

“I’m a historian,” he said. “I like to know how people made a living and stayed close,” Tucker said.

“My dad was incredibly curious.” Like father. Like son.

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Showcase | homes

Tucker’s house was built in 1968 by Summit Market owner Virgil Borders.

“When we fi st saw the property, the house was half built,” according to Tucker.

“And since we were unable to move into it immediately, we stayed in an old house trailer parked at the Garden Motor Court, now Knights Inn.” But fi ally he moved into what Tucker calls a medium-price range house.

“Not bad for a guy making less than $9,000 a year. One-hundred and five dollars a month. My friends would say ‘You’ll go broke trying to pay off t at house.’”

He admits it took 30 years to make the house offi ally his. Now he calls it a wonderful investment. And a place for all his treasures.

Let’s continue with the inventory.

A maple rope bed he bought at a yard sale in Ashland in the 1970s; an antique reed pump organ he bought in the 1950s for $100; pine corner cabinet made by Tucker’s grandfather before 1900; and a lamp table with carved edge bought in 2015 at the Route 60 yard sale east of Grayson, Kentucky.

“I’ve been collecting antiques, many of them family pieces, for many years and decided it was time to fit t e house to the furniture by changing it into a kind of country Victorian place,” according to Tucker.

“Our house became almost a showcase and was exactly how I envisioned it. Now antique furniture and implements look like they had been there for years.” a

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2/20/20 1:45 PM

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Tri-StateLiving

food

up close J.Q. Dickinson Salt-Works provides to 650 stores

p. 46

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food | J.Q. Dickinson

FROM MINE TO TABLE Charleston, W.Va. area salt company preserves history with artisanal salt Story Lori Kersey | Photography Lauren Stonestreet

M

ALDEN, W.Va. — Nearly 200 years ago, Nancy Bruns’ forefathers mined salt on land near Charleston, West Virginia. Today, on that same land, she’s carrying on the tradition and introducing a new generation to artisanal salt from deep beneath the Appalachian Mountains.

Bruns is the founder and CEO of J.Q. Dickinson Salt-Works in Malden, West Virginia.

The salt that Bruns’ enterprise produces comes from a 400-million-year-old ancient ocean deep beneath the ground.

“It runs under us like a salty river,” Bruns said.

“So, it’s very protected from surface contaminants that may get into our surface oceans. So, there are no pollutants. It’s a very consistent, mineral-rich brine.”

The company uses solar evaporation to turn the brine into salt. The process takes about six weeks in a handful of “sun houses,” throughout the property. “[Sun houses are] like [green houses] you would

see on a farm growing green things, but we call them sun houses,” Bruns said. “We just magnify the power of the sun and they get close to 150 degrees on a hot, sunny day, and evaporate that brine down to produce salt crystals.”

The solar process has a small environmental footprint, which is important to Bruns, she said.

“We feel that with the quality of the brine as well as our environmentally-friendly process that we have a very unique, tasty salt,” she said.

Salt production was one of the fi st industries in the Kanawha Valley. Bruns’ fourth great-grandfather, William Dickinson started in the industry in 1817.

The operation moved to its current land in 1832, where it produced salt until 1945. The company extracted minerals from the brine until the mid 1980s, when it shut down completely.

Bruns’ interest in artisanal salts started while she worked in the food industry for the fi st half of her career.

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“I started collecting them and I just thought it was just fascinating the different textures and flavor profiles a d different salts from different places and how they interacted with food,” she said.

As Bruns was selling a restaurant in North Carolina, she started to learn about her family’s history in the salt industry. She began to see an opportunity to get into the industry.

“With the farm-to-table movement, chefs and consumers really want high-quality, regionally produced products,” she said. “I saw an opportunity to start the salt works back again.

“So I called my brother, and we did a lot of research

FOOD - Salt Works.indd 3

on it, and a lot of work and then started it back. And the rest is history, I guess.”

J.Q. Dickinson Salt-Works put in its well in Spring 2013 and sold its fi st salt batch in October that same year.

Today, its artisanal salt can be found in 650 stores, including about 100 in West Virginia and several in Ohio and Kentucky. A complete list of where to purchase J.Q. Dickinson Salt can be found under the “Stockist” section of the business’s website, jqdsalt.com.

Its products include a medium-crystal fin shing salt, and a fi er crystal cooking or popcorn salt.

2/19/20 9:29 AM

food | J.Q. Dickinson

There are also flavored salts that include ramp salt, applewood smoked salt and a bourbon barrel smoked salt.

In 2019, the farm produced 18,000 pounds of salt. It hopes to produce 20,000 in 2020.

Tourists who visit the company’s 40-acre farm from April through November can see fi st-hand how the brine is mined and the salt produced.

The business offers free tours and an experiential tour for $15. On the experiential tour, visitors can harvest and take home their own small jar of the salt scrawled with their name and the date it was harvested. “[The tour] takes you through our whole process and you learn a lot about the history of the salt industry in the Kanawha Valley and what it really meant for the state,” Bruns said.

FOOD - Salt Works.indd 4

“[It was] really the state’s fi st industry, which Kentucky and Ohio had quite a few salt producers as well.”

No reservations are needed for the tours, which are offered on the hour and half hour between 10 a.m. and 4 p.m. Monday through Saturday. This year, the fi st tour date is April 18. Tours end for the year around Thanksgiving.

Bruns said while the 40-acre farm is only 10-miles from downtown Charleston, it offers visitors a quiet escape from the city. The business also has a gift shop where visitors can buy local products.

“We do tastings of all of our products,” she said.

“We offer beer and wine and other drinks, if you want to take them on the tour with you. People hang out on the porch and enjoy the landscaping and just the peace and quiet of being in the country.”

2/19/20 9:30 AM

J.Q. Dickinson | food

Visitors have come from as far away as Germany and Finland, she said.

“People seek us out if they’ve heard about us [or] they’ve ordered from us and they happen to be coming through the area,” she said. “They’ll make a point to stop by and see us.”

Once a month from April through November, J.Q. Dickinson Salt-Works hosts farm-to-table dinners.

Chefs from all over the region prepare locally sourced food. The proceeds from the dinners benefit a di erent food farm or healthy lifestyle initiative in the area each time.

The newest branch of the business is a subscription box of regional products called “Appalachian Mercantile” that people can purchase monthly or seasonally.

“It’s just kind of an out chute of what we were

already doing,” she said. “And I feel like it’s a way to share the high-quality things that are going on in Appalachia with the world.”

The business has a gift shop where visitors can buy salt and other local products. Its salt is used in other regionally produced products like Virginia Cocktail Peanuts, Route 11’s salt and pepper flavored potato chip and Parkersburg-based “In a Jam” jams and jellies. Bruns said it’s important to support other local businesses, especially in a place like West Virginia that’s struggling to transition from a coal-based economy.

“We love those kinds of partnerships too,” Bruns said. “So we carry all those products as well.”

J.Q. Dickinson Salt-Works is located at 4797 Midland Drive in Malden, West Virginia. For more information, visit jqdsalt.com or call 304-925-7918. a

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2/19/20 9:30 AM

Raspberry Coconut Smoothie Bowl • 2 cups frozen raspberries • 1 large frozen banana • 2/3 cup light coconut milk • 1 tablespoon chia seeds Toppings (optional): • Shredded coconut • Shaved dark chocolate • Hazelnuts • Chia seeds • Edible fl wers

In blender, puree raspberries, banana, coconut milk and chia seeds until smooth. Mixture will be thick; ingredients may need pushed down to get blender going. If necessary, add more coconut milk.

Pour into two bowls. Garnish each with shredded coconut, shaved dark chocolate, hazelnuts, chia seeds and edible fl wers, if desired.

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From the Cookbook | food

Spinach Feta & Artichoke Dip • Nonstick cooking spray • 3 cloves garlic, minced • 1 package (12 ounces) frozen spinach, thawed and excess liquid drained • 2 cans (14 ounces each) whole artichokes, drained and chopped • 1 can (8 ounces) sliced water chestnuts, drained and chopped • 1 1/4 cups low-fat mozzarella cheese • 3/4 cup feta cheese, crumbled, plus additional for garnish • 1 1/4 cups low-fat Greek yogurt • 1/4 teaspoon red pepper flakes (optional) • 1/2 cup Holland House White Cooking Wine • 1 package (8 ounces) reduced-fat cream cheese • Salt and pepper, to taste

Grease 6-8-quart slow cooker with nonstick cooking spray.

In slow cooker, mix garlic, spinach, artichokes, water chestnuts, mozzarella, feta, yogurt and red pepper flakes.

In a small saucepan over medium heat, simmer cooking wine 3 minutes. Stir in cream cheese and turn off eat.

Transfer cream cheese and wine mixture to slow cooker; add salt and pepper, to taste, and stir to combine ingredients.

Cook on low for two hours.

Transfer to a serving bowl and garnish with feta and roasted red peppers, if desired.

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food | From the Cookbook

Caramelized Sweet Onion Hummus • 1 whole garlic head • 4 tablespoons, plus 1 teaspoon, extra-virgin olive oil, divided • 1 large sweet onion, thinly sliced • 1 can (15 ounces) chickpeas • 1 tablespoon lemon juice (about 1/2 lemon) • 1/2 cup tahini (toasted ground sesame seeds) • 1 teaspoon salt

Heat oven to 350˚F. Cut top of garlic head off a d place cut-side down on pan; drizzle with 1 teaspoon olive oil.

Bake 20-30 minutes, or until garlic is soft. Once cool, squeeze garlic from each clove.

In large skillet over medium-high heat, cook onion in 1 tablespoon olive oil. Stir onion frequently until slices begin to brown. Reduce heat to low and continue cooking until onions are soft and reach medium brown color. Rinse and drain chickpeas; reserve 3 tablespoons liquid.

In food processor, blend chickpeas, reserved liquid, lemon juice, tahini, garlic, salt, remaining olive oil and onions until combined and smooth. Serve with pita bread, veggies or crackers.

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2/19/20 10:21 AM

Chickpea, Spinach & Coconut Curry • 2 tablespoons olive oil • 1 tablespoon ginger, freshly grated • 3 cloves garlic, minced • 1 large yellow onion, chopped • 1 tablespoon turmeric • 2 teaspoons kosher salt • 1/2 teaspoon crushed red pepper • 1 can (29 ounces) chickpeas, drained and rinsed • 1 jar (24 ounces) FarmToFork Caramelized Onion & Roasted Garlic Sauce • 1 can (15 ounces) light coconut milk • 4 cups baby spinach • 1/2 cup non-fat plain Greek yogurt, stirred • 1/2 cup cilantro, coarsely chopped • 2 naan flatbreads, toasted and sliced

In large skillet over medium heat, heat olive oil, ginger, garlic, onions, turmeric, salt and 1/2 teaspoon crushed red pepper.

Cook 6-8 minutes, or until onions begin to brown, stirring frequently. Add chickpeas, sauce and coconut milk; cook 3-4 minutes, or until heated through. Add spinach; cover with lid. Simmer 3-4 minutes, or until spinach is wilted. Mix well.

Spoon mixture into six serving bowls and top each with spoonful of yogurt, pinch of cilantro and additional crushed red pepper, to taste. Serve with flatbread slices.

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2/19/20 10:21 AM

food | From the Cookbook

Gnocchi with Hearty Mushroom Bolognese • 1 yellow onion, coarsely chopped • 1 carrot, coarsely chopped • 2 ribs celery, coarsely chopped • 2 cloves garlic • 3 tablespoons olive oil • 1 1/2 teaspoons kosher salt • 1/2 teaspoon ground black pepper • 2 pounds button, cremini or portobello mushrooms • 1 jar (24 ounces) FarmToFork Marinara Sauce • 3 tablespoons butter • 1 pound refrigerated or frozen gnocchi • 1/2 cup pecorino Romano cheese, grated • 1/4 cup Italian parsley, coarsely chopped

RECIPES.indd 6

In food processor, pulse onions, carrots, celery and garlic until fi ely chopped. In large pot over mediumhigh heat, heat olive oil.

Add chopped vegetables, salt and pepper. Cook 10 minutes, or until softened, stirring occasionally.

In food processor, pulse mushrooms until coarsely chopped. Add to large pot with vegetables. Cook 10-12 minutes, or until most liquid is evaporated, stirring occasionally. Stir in marinara sauce and butter.

Cook gnocchi according to package directions; drain. Add to sauce mixture; mix gently. Sprinkle with cheese and parsley.

2/19/20 10:21 AM

From the Cookbook | food

Cranberry-Orange Pork Loin • 1 tablespoon oil • 1 pork loin (4 pounds), tied at 1-inch intervals • 14 ounces cranberry sauce • 1 cup dried cranberries • ¾ cup orange juice • 1/8 teaspoon cinnamon • 3 strips orange zest • Salt and pepper to taste

RECIPES.indd 7

In skillet over medium heat, heat oil.

Sear pork loin on all sides.

In slow cooker, stir cranberry sauce, dried cranberries, orange juice, cinnamon and orange zest until combined. Set pork loin in middle of sauce mixture and drizzle sauce over meat.

Cover and cook on low 4 hours, or until meat reaches 140-145˚F. Transfer pork to cutting board. Remove twine.

Strain cranberries from slow cooker; set aside. Pour strained liquid into skillet. Add salt and pepper, to taste. Simmer 7-8 minutes.

Spoon cranberries and sauce over pork loin.

2/19/20 10:21 AM

food | From the Cookbook

Pigskin Potatoes • 1 bag (1 1/2 pounds) Dynamic Duo or Terrific rio Little Potatoes • 6 ounces plain cream cheese at room temperature • 1/3 cup fi ely shredded orange cheddar cheese • 3 tablespoons fi ely chopped fresh chives • 1/8 teaspoon salt • 1/8 teaspoon pepper • 1 jalapeno, fi ely diced (optional) • 1 pound thinly sliced bacon, rashers cut in half

Heat oven to 400˚F. Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.

In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapeño, if desired.

Once chilled, spread cream cheese on half of cut potatoes and sandwich each with other halves. Wrap each potato using half rasher of bacon around cut middle to ensure cheese doesn’t escape.

Bake on middle rack 10 minutes. Flip and bake 10 minutes.

Turn oven to broil. Broil 2 minutes, turn once and broil 2 minutes until bacon reaches desired crispiness.

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2/19/20 10:21 AM

Creamy Couscous with Broccoli, Tomatoes & Cheese • 1/2 cup chopped onion • 2 tablespoons butter • 3 cups broccoli flo ets • 1 teaspoon minced garlic • 1/2 teaspoon pepper • 3 cups fat-free, 2% or whole milk • 1 1/2 cups plain couscous (wheat pasta) • 1 cup fi ely shredded Parmesan cheese • 1 cup (4 ounces) shredded cheddar cheese • 1 1/2 cups seeded and chopped tomatoes • 2 tablespoons slivered fresh basil leaves

In large nonstick skillet over medium heat, cook onion in butter 2 minutes. Add broccoli, garlic and pepper. Cook and stir 2 minutes.

Stir milk into broccoli mixture. Bring to boil.

Stir in couscous. Remove from heat. Cover and let stand 5 minutes.

Gently stir Parmesan cheese into couscous mixture. Spread on serving platter. Sprinkle with cheddar cheese. Top with tomatoes and fresh basil leaves.

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RECIPES.indd 9

2/19/20 10:22 AM

Taco Spaghetti Squash • 2 spaghetti squash (2 pounds each) • 6 tablespoons extra-virgin olive oil, divided • 1 teaspoon salt, plus additional to taste, divided • Pepper, to taste • 1 pound ground chicken • 1 cup diced red onion, divided • 3 cloves garlic, minced • 1 can (14 ounces) diced tomatoes • 1 teaspoon cumin • 2 teaspoons chili powder • 1 can (2 1/4 ounces) Lindsay Black Ripe Sliced Olives • 1 lime, juice only • 1 cup Monterey Jack cheese • 1 avocado, diced • 1 large tomato, diced • 1 jalapeno, minced • 1/2 cup Lindsay Black Ripe Medium Olives • 1 lime, wedged

58 | Tri-StateLiving

RECIPES.indd 10

Heat oven to 400˚F. In microwave, cook one whole squash 3 minutes. Repeat with second squash.

Cut each in half and scrape out seeds. Drizzle 1 teaspoon oil over each half and rub around until insides are coated. Sprinkle each with salt and pepper, to taste; place on parchment-lined baking sheet center down to lay flat. Bake 50 minutes.

Heat large saute pan over medium-high heat.

Put 2 teaspoons oil in pan then chicken, 3/4 cup onion and garlic. Cook until chicken is cooked through. Add tomatoes, cumin, chili powder and remaining salt; stir to combine. Bring mixture to boil and cook, uncovered, 15 minutes to reduce liquid, stirring occasionally. Remove from heat. Stir in sliced olives and lime juice.

When squash is cooked, scrape insides with fork to release from edge then create nest. Put 1/4 of chicken mixture and 1/4 cup cheese in each squash half.

Bake 5 minutes, or until cheese is melted. Top with avocado, diced tomatoes, remaining onions, jalapeno, whole olives and lime wedges.

2/19/20 10:22 AM

From the Cookbook | food

Creamy Macaroni & Cheese • 12 ounces small pasta noodles, like elbows or shells • 2 teaspoons olive oil • 3 tablespoons unsalted butter • 3 tablespoons fl ur • 2 1/2 cups low-fat milk, divided • 1/2 teaspoon garlic powder • 2 cups freshly grated sharp cheddar cheese • Salt, to taste • Pepper, to taste • Chopped parsley, for garnish (optional) • 1 glass milk (8 ounces) paired with each serving

Add pasta to pot of boiling, salted water; boil until tender then drain and rinse with cold water. Toss pasta with olive oil and set aside.

In large skillet, melt butter over medium-high heat. Stir in fl ur. Gradually whisk in 2 cups milk until smooth and creamy. Stir in garlic powder.

Stir in cheese until completely melted and fully incorporated. Add remaining milk to thin. Season with salt and pepper, to taste.

Stir in cooked pasta, garnish with pepper and chopped parsley, if desired, and serve with glass of real milk.

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food | From the Cookbook

Vegan Garden Flatbread • 1 flatbread, any variety • 2 tablespoons basil pesto (prepared or homemade) • 2 tablespoons Sabra Classic Hummus • 3-4 white button mushrooms • 2 tablespoons corn (fresh or frozen) • 3 spears asparagus, cooked until just tender • 1/4 cup vegan mozzarella cheese, shredded • Olive oil • Red pepper flakes (optional) • Salt, to taste • Pepper, to taste

Heat grill (or oven) to 450˚F; bake flatbread 3-5 minutes until it begins to crisp.

Spread pesto, followed by hummus, over flatbread then layer mushrooms, corn and asparagus. Top with shredded mozzarella cheese.

Place on grill, close lid and cook 3-5 minutes (if using oven, broil approximately 3 minutes).

Drizzle with olive oil; sprinkle with red pepper flakes, if desired. Add salt and pepper, to taste, before serving.

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Skillet Apple Pie with Caramel Sauce • 4 large Honeycrisp apples, peeled, cored and sliced • ¼ cup sugar • 1 ½ tablespoons cinnamon, divided • 1 tablespoon lemon juice • 6 tablespoons butter • ¼ cup, plus 2 teaspoons, brown sugar • 2 refrigerated pie crusts • 2 teaspoons whipping cream • Caramel sauce

Heat oven to 350˚F. In large bowl, combine apples, sugar, 1 tablespoon cinnamon and lemon juice until apples are covered. Set aside.

In oven-safe, 10-inch nonstick skillet, melt butter.

Add 1/4 cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.

In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar. Bake 35-45 minutes until crust is golden brown. Drizzle with caramel sauce.

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food | From the Cookbook

Red Raspberry Whole-Fruit Sorbet • 4 tablespoons powdered sugar • 18 ounces frozen raspberries • 1 egg white, pasteurized In blender, blend sugar and frozen raspberries until smooth.

Add egg white and blend 30 seconds.

Serve immediately or place in container, cover and store in freezer.

NATIONAL HOSPICE AND PALLIATIVE CARE MONTH – NOVEMBER 2018 P˜ovidin° compassionat˛ yearˆ N AT I O N A L H O S P I C E A N D PA LLI AT I V Ecar˛ C A R E ˝˙ MO N T H40 – NOVE MB E R 2 0 1 8

NAT IO NAL HO S P ICE AND PALLIAT IVE CARE MO NTH – NOVEMBER 2018

A Program that Works. A Benefit that Matters.

Living life to the fullest is what

Prevention in our schools and community…

• Youth Empowerment Activities (YEA!) Afterschool and Summer Mentoring • LifeSkills® Training supporting healthy substance free choices for students • HOPE Curriculum supporting healthy behaviors • Youth-led Prevention (YLP) “Impact” teams inspiring leadership and empowerment through community level change • Southern Ohio Adult Ally Regional Learning Collaborative Network of YLP Advisors • River Hills Prevention Connection uniting service agencies and residents to encourage community level healthy life choices

For more information, call 740-533-7334 or email: mfs.impact@gmail.com www.impactprevention.org Impact Prevention, a non-profit prevention agency, is certified through Ohio Mental Health and Addiction Services (OHMHAS).

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A Program thatcare Works.

Benefit that Matters. hospice isAall about.

a cure possible, Community Living life to the fullest is When what Living life toisn’tthe fullest is Hospice whatoffers a person-centered approach to treatment thatWorks. includes expert medical care, A Program that A Benefit thatcomprehensive Matters. pain management, hospice care is all about.

hospice care is all about.

and emotional and spiritual support – most often provided in your home. Living life When a cure isn’t possible, CommunitytoHospice offers person-centered the fullest, up toa the final moment isapproach what hospice care is all about.

When a cure isn’t possible, Livingto life tothat the fullest is what treatment includes expert medical care, comprehensive painCommunity management, Hospice a person-centered approach and emotional andall spiritual support – mostoffers often provided in your home. Living life hospice care is about. to the fullest, up to the final moment is what hospice is all about. to treatment thatcare includes medical care, #MyHospice

When a cure isn’t possible, Community Hospice offers a person-centered comprehensive pain management, and approach and spiritual support — management, most to treatment that includes expert emotional medical care, comprehensive pain Learn more at: www.chospice.org #MyHospice often provided your home.

Living life Living to and emotional and spiritual support – most ofteninprovided in your home. life the is fullest, up to the fiCenter nal moment is what to the fullest, up to the final moment what hospice care is all about.

Ashland Care Ironton Paintsville Learn more at: 606-329-1890 606-329-0767 740-532-8841 606-297-1095 hospice care is all about. www.chospice.org Ashland 606-329-1890

#MyHospice

Care Center 606-329-0767

Ironton 740-532-8841

Paintsville 606-297-1095

Toll-free 800-926-6184

Learn more at: www.chospice.org Ashland 606-329-1890 IRONTON

Care Center Ironton Paintsville Toll-free 606-329-0767 606-297-1095 800-926-6184 ASHLAND 740-532-8841 CARE CENTER PAINTSVILLE

2029 S. 3rd Street Ironton, OH 45638 740-532-8841

1480 Carter Avenue Ashland, KY 41101 606-329-1890

2330 Pollard Road Ashland, KY 41101 606-329-0767

Paintsville, KY 41240 606-297-1095

2/19/20 10:22 AM

Toll-free 800-926-6184

From the Cookbook | food

Mini Razz Crush Tarts Red Raspberry Crush: • 1 bag (12 ounces) frozen red raspberries Tarts: • 1 1/2 cups Red Raspberry Crush • 1 1/2 tablespoons cornstarch • 1 package (two 9-inch crusts) refrigerated pie crust Glaze: • 1 cup powdered sugar • 2-3 tablespoons reserved raspberry juice • 1/2 teaspoon vanilla • Sprinkles (optional) To make Red Raspberry Crush: Thaw raspberries on countertop at room temperature 30 minutes.

Using rolling pin, gently mash raspberries in sealed bag.

To make tarts: Heat oven to 425˚F. Line baking sheet

with parchment paper and set aside.

Place strainer over medium bowl; strain Red Raspberry Crush 10-15 minutes, allowing raspberry juice to fall into bowl. Reserve raspberry juice for glaze. In medium bowl, combine drained Red Raspberry Crush and cornstarch; mix to combine.

Roll out both pie crusts into rectangular shapes and cut each into eight 2 1/2-by-4-inch rectangular pieces. Place rectangular pieces on prepared baking sheet. Add 1-2 tablespoons Red Raspberry Crush to center of each piece and top each with second rectangular piece. Use fork to crimp edges of dough.

Bake 10 minutes, or until crust is golden brown.

Remove pastries from oven and allow to cool completely.

To make glaze: In medium bowl, whisk powdered sugar, reserved raspberry juice and vanilla.

Drizzle glaze on cooled pastries and garnish with sprinkles, if desired.

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food | From the Cookbook

Pecan-Topped Raspberry Cake • 3/4 cup granulated sugar, plus 1 tablespoon, divided • 1/2 cup unsalted butter, softened • 2 eggs • 1 cup all-purpose fl ur, sifted • 1 teaspoon baking powder • 1 teaspoon vanilla • 1 bag (12 ounces) frozen raspberries • 1/2 cup chopped pecans • 1 tablespoon lemon juice • 1 teaspoon cinnamon • Whipped cream

Heat oven to 350˚F. In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add fl ur, baking powder and vanilla; beat well.

Pour batter evenly into 9- or 10-inch prepared pan.

Place frozen raspberries on top of batter.

Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.

Bake about 1 hour. Remove from oven and let cool. Serve with whipped cream.

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From the Cookbook | food

Frozen Banana Split Cups • 2/3 cup gluten-free dark chocolate chips • 2 teaspoons grapeseed oil • 3 DOLE Strawberries, hulled and thinly sliced • 1 ripe Dole Banana, peeled and thinly sliced 2 tablespoons chopped roasted unsalted peanuts

Line 12-cup mini muffin tin with mini upcake liners.

In small, microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute, or until melted, stirring every 20 seconds; stir in oil.

Fill cupcake liners with half of chocolate mixture; top with strawberries, banana, remaining chocolate mixture and peanuts.

Freeze in airtight container at least 1 hour, or up to 2 weeks.

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the last word

Our time is now I

t is happening. Our citizens are seizing the opportunity, strategizing and executing on those undeniable challenges that are sculpting the revitalization and reinvention our Tri-State. If you aren’t aware, then let me tell you… it is a wonderful time to live here! I am from West Virginia, my office is in Ohio and I live in Kentucky.

I was raised on a farm in north central West Virginia, where my parents, Dana and Nancy, instilled in me the signifi ance of service. I can recall those cold, rainy December evenings ringing the bell at the entrance of our local department store, early spring mornings washing cars or setting up a bake sale and Sunday afternoons visiting with residents of the local retirement community. As a resident of our great TriState for more than half of my life, now, I am overjoyed to witness the surge of positive conviction that things will continue to improve, supported by the people who are bold enough to proclaim “our time is now.”

Profound needs are being addressed through a variety of inspiring non-profit gencies and businesses across our region. It has been my privilege to organize the “Avenge Hunger” Food Drive for the past two years, which is part of Armstrong’s ongoing Breaking Bread service initiative. Food insecurity is a genuine issue locally, and it oftentimes impacts children that are unable to combat hunger on their own. In conjunction with our event partner, Backpack Buddies, we worked with twenty-five area businesses to serve as collection sites for non-perishable food donations.

After collecting more than 7,000 items during our

Shane Finster is the Community Marketing Manager for Armstrong. Shane serves on several area boards and councils, works with non-profits across the region and enjoys all things music and coffee. He lives in Ashland with his wife, Erica, and their daughter, Whitney.

fi st ever “Avenge Hunger” endeavor in 2018, we set a goal of 8,000 for 2019. Much to our astonishment, the kindness of our customers, friends and neighbors from the Tri-State pushed us well beyond expectations to a lofty 11,000 items being gathered and more than two hundred dollars being raised to tackle hunger within our local communities! The real impact of this endeavor was that children from across seventeen schools in Lawrence County, Ohio, had something to eat on the weekends through the efforts of our citizens.

It takes a community…our Tri-State community of non-profit upport, invested local businesses and ultimately, the tenacity of our people to effect positive change, drive the transformation and to ensure the perpetuity and prosperity of our region. The mighty Ohio River may serve as a natural barrier, but we are only limited in our potential if we refuse to cross the bridges that unite us as truly one people. I am thankful to call our Tri-State “home,” and will leave you with the words of the young Anne Frank: “How wonderful it is that nobody need wait a single moment before starting to improve the world.”

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TRI-STATE REGIONAL CANCER CENTER

There is no reason to drive out of town for your radiation treatments when nationally recognized care is right here in Ashland!

SEE THE ACR RADIATION ONCOLOGY SEAL OF ACCREDITATION AND PUT YOUR MIND AT EASE.

FOR AN APPOINTMENT CALL

606.329.0060 or visit us online at tsrcc.com 706 23rd St., Ashland, Kentucky Jeffrey P. Lopez, M.D. • Terry E. Justice, M.D.

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SOMC Orthopedic Associates

You have things to do, people to see, games to play – hey, we get it!

That is why at SOMC we’re here and ready with an entire team of orthopedic specialists and a full continuum of rehabilitation services to keep you on the move.

Our comprehensive inpatient therapies, outpatient services and in-home program can get you back on your feet and to the life you love as quickly as possible.

For more information or to schedule an appointment call (740) 356-1709.

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2/19/20 9:55 AM