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Left eft to right: Kristen Williams, MD D,, F FA ACS, Madeline M Blackwelll, P PA A-C, and Sheryl Stack, APRN

WHEN YOU’RE AT AT HIGHER RISK, YOU DESERVE MORE. M SOME WOMEN FACE A HIGHER RISK OF BREAST CANCER because of their genetics or a strong family history. For these women, knowing their risk is the first step. Having a plan is the next. At the Baptist Health Paducah High-Risk Breast Clinic, Kristen Williams, MD, FACS, Madeline Blackwell, PA PA-C, and Sheryl Stack, APRN, provide experienced, personalized care designed to help prevent breast cancer when possible, and find it early when it cannot be prevented. High-risk breast clinics are often found in larger cities, requiring women to travel hours from home for specialized care. Baptist Health brings that level of care to women right here in Paducah. TTaalk with your primary care provider or call the Baptist Health High-Risk Breast Clinic for more information at 270.538.9555. Selff--referrals are welcome. To learn more about our services, visit BaptistHealth.com. To FY26-1548

Care ma m y include: • Geneetic evaluation and testing • Perso onalized breast cancer risk assesssment • Increased screening with mam mmograms and breast MRIs • Preven e tive medical and surgical options • Breast navigator support and educcation

contents

Distilled In a Dream

september/october 2026 ★ letter from editor page 5 ★ last word page 52

Fired Up for BBQ On The River

Kiwanis Barbecue Betters the Community

Cars & Guitars on Broadway

The Pit Master of LaCenter

Paducah’s Fancy Prettybird

Yeiser Art Center Speaks the Language of Art

The Long Way Home

Spirited Collector Leigh Thompson

Visit us at paducahlife.com ★ SEE AND HEAR MORE OF THE FEATURES IN THIS ISSUE ON

2 • PADUCAH LIFE

VOLUME 36, EDITION 5 executive editor/ P U B L I S H E R Darlene M. Mazzone

contributing E D I TO R S Caleb Buford Jordan Price Amy Sullivan Shannon Webb Amy Clevidence Stephanie Watson Susie Fenwick Johanna Comisak Rhodes J.T. Crawford

art D I R E C TO R Scott McWilliams

associate art D I R E C TO R Amanda Newman

editorial P H OTO G R A P H Y Amy Wright

Paducah Life is published six times a year for the Paducah area. All contents copyright 2026 by Mazzone Communications. Reproduction or use of the contents without written permission is prohibited. Comments written in this magazine are those of the authors and do not necessarily reflect the opinion of the ownership or management of Paducah Life. Subscription rate is $29.95 for six issues. Subscription inquiries, all remittances and all advertising inquiries should be sent to Paducah Life, 2780 D New Holt Rd. #346,

Celebrate LIFE in Paducah!

Paducah, KY 42001. Phone: (270) 556-1914. This magazine accepts no responsibility for unsolicited manuscripts, photography or artwork. All submissions may be edited for length, clarity and style.

Subscribe at paducahlife.com

SEPTEMBER/OCTOBER 2026 • 3

★

from the

“

Some like to color within the lines when a spray of paint, or a scribble of crayon,would be much more satisfying.” —ANNA QUINDLEN

EDITOR

O MANY OF US WORK OUR WAY THROUGH LIFE DOING ALL THE THINGS WE’RE

supposed to do. Things that are expected of us by our parents, our friends, society, the norm. When I was in high school, if there was a test, I had studied for it. If there was a project, I had turned it in on time. I talked to everybody in the hallway because it was important to be friendly. I talked about them behind their backs because it was important to be cool. I edited the newspaper, cheered at the pep rallies, and rode on the back of the convertible at the homecoming game and if anyone had ever stopped and asked me why I did those things—well, I’m not sure why. But in retrospect, I think I did some of them because I was supposed to. One of my adored writers, Anna Quindlen, says always doing what you’re supposed to can be like carrying a backpack filled with bricks every day. Some people choose to lay that burden down. Brent Housman joined a civic club and then found himself on an award-winning barbecue team. Colt Winchester’s love of British cars is now regularly transforming downtown Paducah. Eric Romanak’s wife convinced him that running could change his life. Now it’s changing LIFE in Paducah. They weren’t necessarily doing what they were supposed to—they were doing what made them happy. And what makes THEM happy is making PADUCAH a happier place. Quindlen, the author, compares a life of obligation to a life of imitation. “But nothing important, or meaningful, or beautiful, or interesting, or great, ever came out of imitations. What is really hard, and really amazing, is giving up on being perfect and beginning the work of becoming yourself.” Hats off to everybody out there who chooses to be their authentic self, rather than the self they think they’re supposed to be. “It’s never too late to be what you might have been,” wrote George Eliot. Whether it’s a royal roaster, a marathon man, a motor head, or a bourbon connoisseur, when we look at LIFE on these pages, we always find that those who follow their own paths are in, dare we say it, hog heaven!

Darlene M. Mazzone darlene@paducahlife.com

SEPTEMBER/OCTOBER 2026 • 5

L ive it up. Under gr ound. From cavern ropes courses and zip lines, to world- class museums and attractions, your family will find fascinating adventures all across our new Kentuck y home. Plan your unbelievable getaway today.

LO U I S V I L L E M E G A C AV E R N

K E N T UCK Y T OURISM.C OM

★ by C ALEB BUFORD

d e r i F for p U BBQ r e h t o n

r e v i R e h T ★

Before Any Cooking Begins at the 2026 Barbecue On The River, the Buzzards Will Take a Moment to Reflect on the Past and Remember Those Who Made Their Mission Possible—Making a Difference Through Food and Fellowship

SEPTEMBER/OCTOBER 2026 • 7

BEING A BUZZARD

n 1995, when Barbecue

on the River started, Susie Coiner and Carol Gault had a fantastic vision for the small but mighty event. Their belief inspired

Louis Kirchhoff (of Kirchhoff's Bakery fame) and David Reed, high school football teammates at Tilghman and friends through their Vanderbilt years, to join in the festivities. They had been to the big church barbecues, such as Fancy Farm, and saw how a fire and a few hundred pounds of pork could raise real money. After inviting Richard Flowers and Johnny Rottgering to join them in their new adventure, they formed what many know now as the Buzzard Brothers, a society of individuals from across the country who barbecue not just for the tasty treats but also the important causes of their community. They’ve been at every Barbecue on the River since the beginning, and more than three decades in, the Buzzard Brothers have raised over half a million dollars for charity.

8 • PADUCAH LIFE

itting down with the Buzzards shows just how much of a brotherhood they really are. I had scheduled an interview with Rich Allshouse and potentially one other member for insight into their cooking process. When we met, there were four Buzzards in attendance, each with their own way of contributing to the group’s success. Rich provides administrative services for the group. Bernie Bass helps with event planning and is considered the “fifth Buzzard.” Martin Bass leads the whole hog roast, and Betty Bass, a florist, handles the hog presentation for competition. Even though they all have their own responsibilities, Rich made one thing very clear: “We have no hierarchy. There’s no top guy. There’s no bottom guy or lady—we’re all buzzards on this bus.” The Buzzards continue to honor the original makeup of the group. While Louis’s culinary background helped provide the base for the group’s recipes and systems, most of the Buzzards don’t come from food backgrounds at all. “We’ve got engineers, dentists, we got a guy that's a maxillofacial surgeon,” Rich detailed. They come from all over the country. They all come together for Barbecue on the River weekend—all to raise funds for the Community Kitchen.

THE OLD-FASHIONED WAY

hen asked what makes their barbecue the best, they don’t point to any type of secret prep tip or seasoning blend. They’ll tell you it’s the power of fire and embers. “We’re one of the few teams that still barbecues the old-fashioned way,” Rich shared. “You take

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Join us for the special holiday issue of Paducah Life Magazine! Deadline for advertising is October 5. Contact Darlene Mazzone / darlene@paducahlife.com

hickory woods, you put in a burner, embers fall out. You go in there with a shovel and you watch your thermometer, and you start sprinkling around and keeping your temperatures on low and slow.” For Barbecue on the River, the fire starts around six o’clock Wednesday night, and it doesn’t go out until Saturday afternoon. It’s manned 24 hours a day, with Buzzards shoveling embers into custom built pits the Buzzards welded onto trailers themselves. In the early years, the team cooked around 400 pounds of meat. Today it’s eight to ten thousand pounds, and every bit of it sells in three days. “Two favorite words of the Buzzard Brothers?” Rich asked, grinning. “Sold out,” they all recited.

THE WHOLE HOG

# " ! # # ! ! ! # ! !

# ! " "

artin Bass was just a kid when his uncle, Johnny Rottgering, one of the original Buzzards, put him in charge of the pit thermometer during a whole hog cook. His job: keep the temperature steady and keep everyone’s hands off the hog. Johnny took that last part seriously. He was known to chain and padlock the pit shut, living by the pitmaster’s

SEPTEMBER/OCTOBER 2026 • 9

BuzzardBrothers oldest maxim: if you’re lookin’, you ain’t cookin’. Two years ago, Johnny passed away just days before BBQ on the River, leaving Martin to cook the hog without the man who taught him everything. Martin still holds his memory close and honors the traditions his uncle set years before. Today, Martin leads the whole hog competition himself, and it's not for the faint of heart. It starts with the hog going into a brine for ten to twenty hours, submerged in a giant vat at Kirchhoff ’s. Then it’s loaded onto a gurney, winched into a dedicated pit, and smoked for fourteen to sixteen hours, with hot embers shoveled in through side doors around the clock. Martin keeps the seasoning minimal. The fire does the rest. When the hog comes out, the artistry begins. Betty and the presentation team dress the hog for the judges' table and start the butchering. Judges ask for specific cuts: ham, shoulder, bacon, ribs, loin. The Buzzards also offer the jowl, the sweetest cut of meat from the jaw area. In the last few years, Martin has taken first place in the whole hog competition, along with multiple third-place finishes. Though the wins are nice, Martin made it clear that the best part is his fellow Buzzards. “I just kind of had a lot of friends that were interested in it and all the people that I looked up to that started it in the early beginning. I like doing something positive.”

PASSING IT ON

early everyone in the group learned from somebody else in the group. Rich and Bernie both came in as grill guys, curious about smoking, and were taught by the founders. Now they're the ones teaching. The group calls it the Buzzard Brother method; a foundational technique, taught the same way to everyone. Think of it like classical training: learn the structure first, then find your own style. “Don’t be afraid to mess it up,” Martin advises.

MORE THAN THE MEAT

eyond the skill and brotherhood, there is one philosophy that rings true: none of this is for them. One hundred percent of the proceeds go to charity. Barbecue on the River sales benefit the Community Kitchen, whose volunteers fill more than a hundred time slots during the festival. And because there’s no way to get Buzzard Brothers

10 • PADUCAH LIFE

The Buzzard Brothers’ BBQ on the River proceeds support the Community Kitchen each year. From left are Sally Michelson (Community Kitchen Director) and Buzzards Bernie Bass, Rich Allshouse, and Marty Bass.

barbecue outside of an event, the Buzzard lovers have learned to plan. “I don’t want to say we’re like forbidden fruit,” Rich shared, “but a lot of people wait for Buzzard Brothers. You better get it while you can.”

BEFORE THE KICKOFF

f the original four Buzzards, only Richard Flowers remains. He still shows up when he's able, still lends trailers and equipment, is still part of the flock despite health battles. Before any cooking begins at the 2026 Barbecue on the River, the Buzzards take a moment to reflect on the past and remember those who made their mission possible. The Buzzards gather around the fire pit and raise a glass to the Buzzards who came before to create a difference through the power of a good old-fashioned barbecue. Only then is the fire lit and the cooking begins. As the smoke rolls over downtown and the crowd gathers for another impactful weekend, the Buzzards are fired up, ready to help make a difference through good food and fellowship.

SEPTEMBER/OCTOBER 2026 • 11

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policy. Become a part of the family.

12 • PADUCAH LIFE

MASON TOT DENTON 202 Lone Oak Rd., Suite 100 270-908-4220

BAR RB BECUE BECU UE BECOMES TH HE BE B TTERMEN NT OF THE C COM MMUNITY .................................................................................

HOW THE PADUCAH KIWANISS CLUB HAS TURNED SMOKE, SAUCE, AND D SERVIC CE INTO SIGNIFICANT SUPPORT FO OR LOCAL A CHILDREN by Amy Sulliv va an

HEN MOST O T PEOPLE think of Paducah's annual BBQ B on the River fe festival, they pictture the aroma of slow-smoked barbeccue, crowded streets, and fierce comp mpetition ffo or championship trop phies. But behind one of the fe festiival's most recognizable teams is a mission that extends far beyond thee smoker. For the members off the Paducah Kiwanis Club b, barbecue isn't just about winningg awards— it's about investing g in local l children supporting community children, o orrgganizations, and providing scholarships that chang ge lives. nprofit Kiwanis is the only non involved orrgganization that has been b missing in BBQ on the River without w n 1995. a year since it began in ub nearly Since joining g the clu two decades ago, Bren nt Housman

Pit master Brandon Clifton happily hoists the Kiwanis Club’s 2019 Reserve Grand Champion and the 2023 Grand Champion trophies.

SEPTEMBER/OCTOBER 2026 • 13

Paducah Kiwanis Club

Supporting Local Children

............................................................................................

has helped lead the Kiwanis Club’s mission and has been one of the many dedicated hands behind its nationally recognized barbecue operation. Brent wasn't looking for a civic organization when he walked into his first Kiwanis meeting in 2008. At the time, he was running for public office and had been invited to speak to the club. "I enjoyed the camaraderie," Housman recalled. "They had fun, they sang, and they laughed. They weren't as serious as some of the other civic groups." After the election, he decided to join. Since, Housman has served in nearly every leadership role within the organization. Along the way, he earned both the George F. Hixson Fellowship Award and Kiwanian Members of the Kiwanis award-winning barbecue team include from left Brent Housman, Mason Dejarnett, Brandon Clifton (pit master), Quent Smith, and John Oliver. of the Year. “BBQ on the River asks competitors to donate a portion of “We have three commercial pits and probably $80,000 invested in cooking their proceeds to charity,” Housman equipment and setup. It’s not a cheap operation,” says Brent. It’s also a explained. “We don't just donate a demanding endeavor. “Our cookers are always manned. If the pits are running, portion—we give 100 percent of our someone is there. John Oliver is often that someone. He is one of our most profits back to local nonprofits.” dedicated volunteers. We couldn’t do this without him.” A large part of their earnings, more Kiwanians can cook up to a thousand pounds of meat per pit at one time. than $20,000, have funded area high The most they have ever done during an Easter fundraiser was about 600 school senior college scholarships. hams and butts. Additionally, more than $50,000 Total cooking time is around twelve hours. Volunteers start at 6 PM, take has been raised for local nonprofits. the food off at midnight, wrap it all tightly in foil, then put everything back Outside of two signature events each on and cook it until 6 AM. Their pitmaster, Brandon Clifton, has attended a year, all of the club’s funds are raised couple of different barbecue schools to hone his skills. through selling barbecue at Paducah’s The club has won many awards at BBQ on the River, including Reserve annual fall event. On the river is Grand Champion in 2019 and Grand Champion in 2023. They also earned where they compete—cooking First Place Backyard Chicken and First Place Backyard Ribs in past years. and selling. Off the river they The club's now-popular box lunch is also a fundamental element of the prepare hams and Boston butts. All group’s charitable efforts. Because every team must purchase its meat weeks in combined, the Kiwanis Club averages advance through BBQ on the River, poor weather leading to low attendance about $60,000 donated to local can leave organizations with unsold inventory. Selling lunches in advance nonprofits annually.

COOKING FOR CHARITY 14 • PADUCAH LIFE

BBQ on the River 2026 will be held September 24-26, in downtown Paducah, centered around the Paducah Farmers Market and city block area. Visit www.bbqpaducah.com for more information.

For more information about the Kiwanis Club of Paducah, contact Brent Housman at 270-366-6611.

allows Kiwanis to recover much of its investment before the festival even begins. Kiwanians deliver, on average, 1,000 box lunches over two days. Though the Kiwanis barbecue is top notch, the team is also known for its unique barbecue nachos and barbecue mac and cheese. Heather Overby, former Kiwanis president, attended a meeting in New York City where they served the barbecue nachos. Upon return, she told the club they were going to try it. They told her she was crazy. Now a decade later, the popularity of these two classic offerings proved her point. The club raises funds primarily for local children’s charities and youth programs. In addition to the scholarship program, the club partners with several nonprofits including Paducah Day Nursery, Beyond Uganda, Child Watch, Community Christian Academy, and River Discovery Center. "Everything we do is centered around children," Housman said. "That's what Kiwanis is about. Kiwanis is a global organization whose mission is dedicated to serving the children of the world.’” As smoke rises above downtown Paducah each September, the trophies may capture the headlines, but for the Paducah Kiwanis Club, the greatest reward comes long after the last plate is served. Every rack of ribs, every pork sandwich, and every box lunch help fund scholarships, strengthen nonprofit organizations, and create opportunities for local children. For Housman, that's a recipe worth coming back to year after year.

SEPTEMBER/OCTOBER 2026 • 15

Leadership that works for you! “I sincerely ask for your vote on NOVEMBER 3 so we can continue on this positive path of progress in Paducah.”

Pa i d f o r b y S a n d r a W i l S o n

16 • PADUCAH LIFE

t i Pster a M e h T

★

by A MY

SULLIVAN

r e t n e of La C

★ David Smith Turned a Passion for Barbecue Into One of Western Kentucky’s Favorite Family Restaurants

SEPTEMBER/OCTOBER 2026 • 17

Your path to a gorgeous landscape ( It’s FALL y’all! )

4123 Schneidman Road • Paducah • 270.443.8851

sandersnursery.com

18 • PADUCAH LIFE

n small towns, great restaurants

become more than places to eat. They’re gathering places where families celebrate milestones, friends catch up over lunch, and visitors quickly become regulars. Smokey D’s Family Restaurant in La Center is exactly that kind of place—a hometown favorite built on hard work, genuine hospitality, and championship barbecue. For owner David Smith, barbecue isn’t simply a business. It’s been a lifelong passion. “I grew up in the south around good food and Southern hospitality,” Smith says. “I’ve always enjoyed cooking and being around people. It’s fun watching people smile while they’re eating.” Originally from Florida, Smith moved to Paducah in the fifth grade and and ultimately settled in Ballard County. Nearly 30 years ago, Smith and his parents built their first barbecue pit together. After attending BBQ on the River and seeing the massive competition smokers, his father was confident they could build one. They did—and that smoker is still in use today. That first pit sparked something much bigger. Smith entered his first barbecue competition in 2003 at the Tennessee Irish Festival and walked away with first place in chicken. Two years later, he entered BBQ on the River in Paducah for the first time and again earned first place in chicken. The trophies kept coming. Over a 15-year competition career, Smith accumulated awards in chicken, pork shoulder, brisket, ribs, and whole hog. He was named Reserve Rib Champion in 2013 before earning the coveted Grand Champion title in 2014. Today, visitors to Smokey D’s are greeted by a trophy case that tells the story of years spent perfecting his craft. His success, however, didn’t come from believing he already knew everything. “I was never afraid to ask questions,” Smith says. “If someone had been doing it longer than I had, I wanted to learn from them.” That willingness to keep learning eventually earned him recognition as a pit master. Ask Smith what separates average barbecue from awardwinning barbecue, and his answer is surprisingly simple: time and temperature. Of course, mastering those two things takes years of experience. His championship brisket cooks for nearly ten hours over low heat before resting another 12 hours in a warmer to finish tenderizing—a process lasting more than 20 hours from start to finish. “It took me years to figure out how to cook brisket the way I wanted it,” he says. “Every piece of meat is different.” When

Fresh pond catfish is second to the top-selling barbecue!

SEPTEMBER/OCTOBER 2026 • 19

Just as distinctive as Smith’s barbecue is the signature sweet sauce that accompanies it.

dealing with ribs, for example, some racks are thicker. Some require more patience. Smith believes experience, not a thermometer, teaches a pit master when the meat is ready. Just as distinctive as Smith’s barbecue is the signature sauce that accompanies it. Nearly 20 years ago, he created Smokey D’s Sweet BBQ Sauce—a sweeter, tomato-based recipe with just enough spice to leave a memorable finish. “I didn’t want a vinegar-based sauce,” Smith explains. “I wanted something that bakes into the meat and stays on it.” Demand eventually outgrew Smith’s ability to bottle the sauce himself so production has moved to Allegro Marinade in Paris, Tennessee, where approximately 3,000 bottles are produced each year. The restaurant now also features Smith’s signature rib rub, another recipe developed through years of competition cooking. Although Smokey D’s has built its reputation on award-winning barbecue served every day, the menu offers something for everyone. Fresh pond catfish is second to the top-selling barbecue. That’s joined by steaks, burgers, Philly cheesesteaks, chicken sandwiches, hamburger steaks, and much more. Friday evenings bring another local tradition—seafood night—featuring shrimp and frog legs. And then there’s dessert. One of the restaurant’s signature sweets is Smith’s mother’s homemade Butterfinger cake. Walk into Smokey D’s on any given day, and you'll likely find familiar faces and the unmistakable aroma of slow-smoked barbecue. “Our food is consistent,” he says simply. That consistency, paired with genuine hospitality, has earned Smokey D’s a loyal following that stretches well beyond Ballard County. As David reflects on more than two decades behind the smoker, his philosophy remains remarkably simple. “I enjoy doing what I do and being around people,” he says. After all, championship trophies may fill the display case, but it’s the people who keep Smokey D’s cooking.

Smokey D’s Family Restaurant smokeydsrestaurant.com

20 • PADUCAH LIFE

SEPTEMBER/OCTOBER 2026 • 21

★

d e l l i t s i Din a rea by S US I E FENWICK

n a y t n n r u o o B C n n e o e t l B u s F a f o H s n d o l b e r i f u n o r B o C g n e i In th ard-Winn Aw

N THE 2022 FALL EDITION OF PADUCAH LIFE MAGAZINE WHEN readers were first introduced to Jackson Purchase Distillery, the story centered on vision. Lloyd Jones and David Salmon believed an overlooked distillery tucked among the cornfields of Fulton County could produce bourbon worthy of Kentucky’s finest.

m SEPTEMBER/OCTOBER 2026 • 23

McMurry & Livingston, PLLC, is pleased to announce that Andrew K. AsBridge has joined the practice. Andrew has been practicing law in western Kentucky for over ten years and focuses his practice on civil and criminal litigation, specifically in the areas of personal injury, car accidents, and criminal defense. McMurry & Livingston has been in practice for more than 50 years. We welcome Andrew as the newest addition to our firm and McMurry & Livingston’s rich history of excellence in the practice of law.

201 Broadway, Paducah KY • 270-443-6511 This is an adverTisemenT

24 • PADUCAH LIFE

JacksonPurchaseDistillery

They invested in a dream, assembled an exceptional team led by Master Distiller Craig Beam and Assistant Master Distiller Terry Ballard, and set out to prove world-class bourbon could be crafted in the westernmost area of the Commonwealth far from the established bourbon trail. Jackson Purchase Distillery isn’t simply making bourbon. The JPD team is making a dream come true. With the August, 2025 release of its first consumer bourbon, the west Kentucky distiller is earning the respect of some of the industry’s toughest judges and most influential voices. The distillery garnered an impressive string of honors from prestigious international competitions with its flagship consumer bourbon known as Jackson Purchase Select. Its bourbon captured Double Platinum recognition for Straight Bourbon and for Product Story at the ASCOT Awards, along with additional Platinum honors for Craft Bourbon, Small Batch Bourbon, and label design. The Select Batch also earned a Gold Medal at the San Francisco World Spirits Competition, a Gold Medal for Best Kentucky Cask Strength Bourbon at the Kentucky Bourbon Awards, and a Silver Medal from the American Distilling Institute. Distillery Manager Terry Ballard was further recognized as Distillery Manager of the Year by the World Whiskey Awards. Recognition has extended well beyond the awards stage.

SEPTEMBER/OCTOBER 2026 • 25

Stone-Lang Celebrates Its Sesquicentennial Anniversary!

“My father instilled in me a stewardship for our business and our community. It was important to him, as it is to me, to provide an unparallelled standard of care to our patients, and a lifelong dedication of service to our community.” —MICHAEL STONE

From a pharmacopeia of 19th century concoctions to the history of hearing, the Stone-Lang Company has brought health and healing to the people of western Kentucky for 150 years. Today Stone-Lang is the region’s premier hearing rehabilitation headquarters for state-of-the-art hearing services and products along with a myriad of other healthcare and medical merchandise. Michael Stone and his capable team of professionals bring 150 years of experience (and a ton of TLC) to the provision of innovative health and hearing solutions to their clients and friends. Front from left are Taegan Thompson, Lauri Ezell, Maria Smith Back from left are Crystal Thompson, Lakyn Bastani, Mike Stone, Evgeniya Tsukanovich

STONE-LANG CO. Hearing Rehabilitation

Call Today! 800.949.5728 PADUCAH

MURRAY

FULTON

2620 Broadway 270.442.3561

210 South 12th 270.753.8055

424 Lake St. 800.949.5728

JacksonPurchaseDistillery Over the past year, bourbon enthusiasts across the country have discovered Jackson Purchase through influential reviewers, podcasts, magazines, and social media. Master Distiller and Kentucky Bourbon Hall of Fame member, Craig Beam, has appeared on leading bourbon podcasts and YouTube channels, while respected bourbon publications have featured both the whiskey and the remarkable story behind the distillery. In its first year on the consumer market, Jackson Purchase Distillery generated 154 media stories and reviews, producing an estimated 261 million impressions. Perhaps one of the strongest endorsements came from respected bourbon writer Steve Coomes of Bourbon & Banter, who described Jackson Purchase Distillery’s first bourbon release as “not just surprisingly good, it’s outstanding,” The bourbon aficionado placed it among the best new bourbon releases of the year. The distillery’s team has also carried western Kentucky’s Master Distiller Craig Beam and bourbon story far beyond the Jackson Purchase, participating Assistant Master Distiller Terry Ballard in the Kentucky Bourbon Festival, Bourbon Classic, invested in a dream and bourbon drinkers everywhere are reaping the rewards. BourbonCon, the New Orleans Bourbon Festival, and educational tastings at Louisville’s Frazier History Museum. Each event has introduced new audiences to a bourbon born far from Kentucky’s traditional bourbon trail. Establishing a permanent and highly visible presence, the Jackson Purchase Distillery has partnered with KFC YUM Center to establish the Jackson Purchase Bourbon Lounge inside the arena in downtown Louisville. For Lloyd Jones and David Salmon, the greatest reward may not be another medal or glowing review. It is seeing a dream that began in a basement conversation and an abandoned distillery become one of Kentucky’s most exciting emerging bourbon brands. The original story was about believing western Kentucky deserved a place in bourbon’s future. Today, Jackson Purchase Distillery has shown that it has earned one.

SEPTEMBER/OCTOBER 2026 • 27

LEIGH THOMPSON From Bourbon Skeptic to Spirited Collector

HEN LEIGH Thompson moved e from Phoenix to Paducah, bourbon wasn’t partt of her liffee. “In Arizona, we drank beerr, wine, and tequila,” she says wiith a laugh. “I knew w bourbon wass made from corn, and I knew w it i was brown.” That prettyy much disttilled the extent of her knowledge. Then, on a whim, she appllied ourbon fo a job at a newly opened bo for bar. During g her interview, shee admitted she knew w practically nothing g about bourbon. The owners hired her anywaayy, enrolling ucation. her in extensive bourbon edu There was just one problem. “I hated it,” she says. “I told my mething husband, ‘How can I sell som I don’t even like?’” Everything changed with one o sip. She’ll never fo forrgget experiiencing the Elijah Craig g single-barrel selection that made bourbon make sense. “It just clicked,” she says. y “That bottle changed everything.” To T oday, Thompson’s collection has grown to nearly 100 bottlees, including g discontinued releasses, distilleryy exclusives, and bottlles signed by master distillers. Her faavvorites include Old Forresteer 1910, Elijah Craig, and Green n River. SEPTEMBER/OCTOBER 2026 • 29

Leigh Thompson

30 • PADUCAH LIFE

This Paducah-loving family found their way back “home” after a brief interruption in Texas. From top are Ryan, Leigh, Wyatt, Charlotte, and Henry Thompson.

.....................................................

On a move back to Paducah after a brief relocation to Texas necessitated by her husband Ryan’s career, protecting the collection became a priority. Their vehicle, loaded with bourbon, rode on a trailer with the car’s air conditioning running throughout the trip to keep the bottles from overheating. “We weren’t taking any chances,” she says.Although she enjoys the thrill of finding rare bottles, Thompson believes bourbon isn’t meant to sit unopened on a shelf. “Bourbon is meant to be enjoyed with friends,” she contends. That philosophy has made her collection as much about memories as bottles. Friends gather for blind tastings, holiday celebrations, and evenings spent discovering new favorites without knowing the label until the last sip. Her love of bourbon naturally expanded into mixology. Thompson helped develop cocktails at Barrel & Bond before joining Stella’s, where she continues creating drinks and introducing guests to new spirits. She’s equally passionate about western Kentucky’s growing bourbon scene. From Jackson Purchase Distillery to Green River, Ingram, Abstraction Distilling Company, and Old Terrell Distillery, Thompson enjoys seeing local distillers collaborate instead of compete. “They’re helping build western Kentucky into a bourbon destination,” she says. Ironically, bourbon isn’t the biggest surprise Kentucky gave her. Paducah is. After growing up in large cities, she was struck by how strangers greeted one another, neighbors offered help, and the community

Spirited Collector

rallied together in difficult times. “There is an actual sense of community here,” she says. “People genuinely want to help.” After her family’s brief relocation to Texas, Leigh came to realize what her children already knew. Paducah was home. “I’m never moving away again,” Thompson says. “Paducah just keeps getting better.” Looking back, it’s hard for Thompson to believe that a woman who once turned up her nose with regard to a classic pour of the “brown water,” now curates cocktails, hunts rare bottles, and proudly shares an enviable collection of them with family and friends. It all started with one unexpected glass of Elijah Craig and an unexpected move to Kentucky.

SEPTEMBER/OCTOBER 2026 • 31

100 SOUTH 4TH ST, SUITE 400 PADUCAH, KY 42001 270.448.8888 | KKHBLAW.COM Visit our website by scanning the QR code

32 • PADUCAH LIFE

F y Fa Fancy

PADUC A AH A H

THE PAST MEE TSS THE PRESENT AT PRE T T YBIRD, THE E ASILY ELEGAN NT NEW BAR AT THE GR AND LODGE HE SMOOTHED GRANITE steps of Paducah's Grand G Lodge hold the echoes of thousands of climbing feet. e Th he steps are a monument to a 121-year missio on to lift all w ascend from the city streets and into the who grracious embrace of a space builtt to provide v respite e and create community. In nside, lofted ceilings, e deep-grained wood trim m, and a warming elegance hold the ghosts of a century off gatherings: Elks meetings, meemorial seervices, dances, weddings. Toda o ay, Josh Coffey e an nd Trrish Boyd carry that mission forw o ard, oft ften pausing to soak in the amb bience of this hiistoric hall, even as they dream up new ways y to o open it wider still, inviting v in those t who haave yet to feeel its embrace.

by J.T. Cra aw wford

Fancy

PADUCAH

Elegant New Bar at The Grand Lodge

In its most recent history, the Grand Lodge has been known as one of Paducah’s premiere event spaces. But for Josh and Trish, using the building for private events wasn’t enough. On the first floor, about midway through the building, they’d found the perfect space for intimate house concerts. But their only bar was near the front entrance, and the layout made traffic flow difficult. They decided to open up the space adjacent to their newly found concert hall and create a new bar. “The space across from where we have music used to be the buffet room,” says Josh. “Trish had the amazing idea to open that up and create a new bar. The open concept with where we are hosting music feels really nice. It has a nice flow.” “It definitely allows for a more intimate vibe,” adds Trish. The Lodge regularly partners with 11 Year Itch, a music promoter, to host touring acts. Additionally, local artists have booked the space for shows. The redesign and addition of the bar created a more cohesive environment for concerts. But Josh and Trish kept returning to their mission of making the Grand Lodge accessible to as many people as possible. “The shows introduced the space to more people,” says Trish. “And all the time, we had people come in and say, ‘We’ve never been in here.’ So, we thought if we opened the bar to the public, we would have another way to extend an invitation to visit.” With that thought, Prettybird was born. Trish wanted Prettybird to reflect the nature of the Lodge in its elegance. But she also wanted it to feel inviting and unstuffy. The tin ceiling, simple chandelier lighting, marble-topped bar, and brass foot rail give a nod to a yesteryear sophistication. The wooden barstools and original, deep-grained, wood-planked floors give the space an earthy grounding. 34 • PADUCAH LIFE

In addition to the bar area, adjacent rooms offer more intimate seating spaces. And then there is the porch, one of the most coveted seating areas at the Grand Lodge when the weather is nice. The porch offers two spaces that are relaxing and, in their stately structure, offer guests the feeling of presiding over downtown Paducah. “All in all, it feels like being home at a big house,” says Josh. “If you are feeling social, you can sit at the bar,” says Trish, “but if you want something more intimate, there are little nooks and places to go sit and talk. And you can be in the downtown area without being right in the middle of all the activity. It’s a perfect stop before or after something else. Or it’s perfect just to come and hang out and enjoy a mellow evening. “This is space for people to meet up, and meet new people. It’s a gorgeous place for people to be social and have some really good cocktails and snacks. And for this historic building to be open and accessible is pretty special to me. It’s open to all people.” And outside of scheduled concerts, visitors may occasionally be treated to the Grand House Band, pop-up shows from local musicians. Prettybird gives meaning to “Paducah fancy.” It is elegant but relaxed. It feels like home, like one of those spaces that define who we are as a city. “Now we are hearing it all the time from people who come in the bar,” says Josh. “They say they’ve never been in the Lodge. And they are amazed by it. So, we are definitely accomplishing our mission.”

SEPTEMBER/OCTOBER 2026 • 35

mes ucah Beco ose d a P , ll a F d ummer an usiasts Wh ghout the S undreds of Car Enth are Guitars!) u ro h T s g ul Evenin ter and H rse, there On Delightfanks to Colt Winchesto See . (Plus, of Cou ll Th Motor City ove are Lined Up for A L f o rs o Lab

★ by J O R DA N PRICE

SEPTEMBER/OCTOBER 2026 • 37

OU MIGHT NOT KNOW COLT Winchester, but you’ve probably seen his work. His Cars & Guitars posters are hanging in nearly every shop window downtown; he’s been the driving force behind making this event synonymous with downtown summertime fun. Colt inherited this labor of love from Dru Hardin and Blake Calhoun of Stella’s fame. They got the ball rolling in 2022 before the event even had an official name; it started more as an excuse to get together and promote the restaurants, all while admiring some cool cars. After the inaugural event, a passerby suggested calling it Cars & Cigars—fitting since a good number of the remaining attendees were enjoying an end-of-a-day-well-spent smoke. The event became more formalized and they were able to close off more blocks on Broadway, create an organized line-up, and secure a small stage for live music. Colt had just recently created the British Motor Club. With Colt’s love of cars and the British Motor Club’s manpower, the young entrepreneur was primed to take the wheel. “There are a lot of ways to incorporate cars into the event, of course, but cigars are kind of limiting,” Colt expresses. And so, the Cars & Guitars series was formed. With this slight shift of gears, Colt quickly jumped at the chance to make music a more featured aspect of Cars & Guitars. He added two more bands to each event date, allowing music to flow freely throughout the downtown space. “We’ve tried to space them throughout the event,” Colt says. “With our registration table being set up at the gazebo, that kind of creates a centralized location that everything else can branch out from,” he continues. While Colt has already put a lot of his ideas into place, he’s not setting the cruise control quite yet. “We do plan to shift the layout a little bit; the feedback from the community was that the riverfront was just not the best location for the cars. So, we’re hoping to add more blocks and move up to the 400 and 500 blocks of Broadway,” he explains. The turn-out for the events thus far has been stunning. “At the event in May, we had about 180 cars with about 3,000 attendees,” Colt notes, “and at the June show, we had over 220 cars and an estimated 3,000-5,000 attendees.” Colt has gone from zero to 60 with getting

38 • PADUCAH LIFE

SEPTEMBER/OCTOBER 2026 • 39

We also work with local photographers for our images. They may specialize in cars, or they may be just someone who really enjoys photography, and we let them know what kind of content we’re looking to generate. Then we post their work and tag them to give them credit. It’s another way we can tie in all these different communities that are typically separated.

the Cars & Guitars name out there to draw in bigger crowds and to unite the downtown and car-loving community. To enhance attendance, Colt has created an easy to navigate website, printed up some rockin’ posters, and had graphic tees made. “I talked to several people at the last event who were from the Chicago area, which was really cool,” he comments. A new element Colt has added is an awards ceremony. “We do the top 10 people’s choice, so every single person that registers gets a voting ticket. Around 6 o’clock, we start tallying votes. We also have a special category called Chip’s Wynner where Chip Wynne comes out and just picks his favorite car from that event,” Colt says. What’s on the horizon? A neat aspect of the event in September will be the inclusion of the classic Columbia Art House. “We’re going to place one of the bands under the marquee, so we’re pretty excited about that,” Colt explains. There might not be a better symbol of being fully incorporated and accepted into the downtown community than having the Columbia behind you (literally and figuratively). “September is also going to have our new layout with things extending up Broadway,” Colt adds. For the season finale, they’ve amped up the partnerships and increased the community involvement horsepower. “In October, we’re working with The American Bluegrass Classic marathon, so we’re hoping that brings in a lot of people who will want to hang out afterwards and enjoy Cars & Guitars,” Colt says. This provides a totally different aspect to the question, “does it run?” “On that same date, we’re collaborating with Maiden Alley and their Oktoberfest weekend event.

40 • PADUCAH LIFE

Colt Winchester And lastly, we’ve got a partnership with the Yeiser, and we’re doing a showcase there on the art of restoring a British car,” Colt explains. “We’re actually bringing three cars into the gallery where they will be displayed. One will be a full, what we call, “survivor-car”, and then one will be a really highend restoration. A third vehicle will be completely disassembled, so that you can see what the car looks like at all stages,” Colt explains. “The great thing about British cars is that they are notoriously small, so we’re going to be able to drive the cars right in through the front doors,” he chuckles. The Cars & Guitars series is making a big impression, but it is keen not to jump off the assembly line too fast. Colt and team are constantly at work to make each event better than the last. “There’s been an absolutely insane amount of community support behind each event and the outreach has been just incredible,” Colt admits. If there is one thing Paducah is good at, it’s rallying around people and events that bring us together and make LIFE (in the fast lane) even more exciting.

SEPTEMBER/OCTOBER 2026 • 41

BREATHE EASIER. SLEEP BETTER. ,+*,)(,'&,% ),$#"! % '( #$% ('% (# % & * $$( ' #, % * #(,'# &,'#,), % & ),% ") % $ '% ',$ % % " &$ 8 768 5743068 /.7-6,8 +.*)(7-8 '&%$48 #7&"8 !%0.8 8 ,&%768 ) 8 7*$(7,"8 . 6$( 8 & 8 % .08)08*.*)(76.*86%8,.-4) 8) *) )*$7-08 &.76,.8 87 *80-..48 8 . .&8 8 $ (% .&) 86,.8&%%68(7$0.8% 80-..4874 .787 *8(&.73 84.&0% 7-) .*86&.76 . 684-7 08 %&8473. 60"8 ) (-$*) 8 6,%0.8 ,%8 (7 %68 6%-.&76.8 78 8 (% 3 $%$08 4%0)3 .8 7)& 7 8 4&.00$&. 8 7(,) . & 8 % .08)08&.(% ) .*87087 8 04)&. +8# (.--. (.84&% &7 8 . .& %80(,.*$-.87 8744%) 6 . 6"8(7--8 % % % %, %' % %# at 270.408.4368"8%&870 8 %$&8 4&) 7& 8(7&.84&% )*.&8 %&878&. .&&7- 8 & 8 % .0 8% (.8)08-%(76.*8) 8+.*)(7-8 7& 8 87685743068/.7-6,8 7*$(7, %& ) 88 88 -% *88 88/7&*) 88 88 78'&7 .88 88 . ) 6% 88 88 %$)0 )--.88 88+7*)0% )--.88 88 7*$(7,88 88 )(, % *

42 • PADUCAH LIFE

★ by J OR DA N

PRICE

YeiserArt Center Speaks the Language of Art

★

OR NEARLY 70 YEARS, THE YEISER ART CENTER has been bringing creative and educational visual exhibitions to Paducah. With their location downtown in the Market House building, they are just as iconic as their unmistakable red yak mascot. While the Yeiser is absolutely part of Paducah history, that doesn’t mean it’s stale or uptight. In fact, the Yeiser is constantly evolving and bringing in exhibitions with which to dazzle and inspire. Making art accessible to everyone is a high priority, so their offerings vary from puppets to photography and beyond. With this in mind, newly appointed Executive Director Brooke Yandle and the staff have planned some amazing shows for the rest of 2026.

For example, a new kind of exhibition is planned for October 15-November 12. Under The Bonnet, in partnership with the British Car Club, will provide a unique look at the artistry and ingenuity behind British motors. “It will be a nice change of pace,” Brooke shares. Especially because this event is

pushing the pedal to the metal in terms of what a typical gallery show looks like. While it will include the traditional 2-D wall-hangings, the plan is also to park actual cars in the center of the space, as well as have a third car in pieces on display. The exhibit coincides with the last Cars & Guitars event of the 2026 year on Saturday, October 17. Under the Bonnet demonstrates that art is an ever-expanding field where beauty and appreciation can be found anywhere regardless of whether you’re in a smock or coveralls. An inaugural en plein air event took place in August. Plein Air Paducah is following in the footsteps of many similar events in which artists from all backgrounds and experience levels are invited to enjoy painting outside. “Participants go anywhere within the city limits to set up. Completed work was hung in the gallery, and winners were

SEPTEMBER/OCTOBER 2026 • 43

Yeiser Art Center

Experiential

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announced at a reception,” Brooke explained. Generally, en plein air works are completed in oil or acrylics, but the Yeiser put no restrictions on their maiden function. “We were hoping that by keeping it open, we might see the same scene in different styles,” Brooke continues. On the list of current events is Art Through the Lens taking place through October 11th. This is Paducah’s annual photography competition. This year’s exhibition is juried by Southern Illinois University’s professor of photography, Antonio Martinez. “The Yeiser is a long-standing institution, with a staff of two, and a working board. When it comes to these events, we do everything. We do the admin work, the advertising, we’re seeking out the artists and the collectors. It’s a lot of reaching out to people and trying to build partnerships,” Brooke explains. Like all artistic efforts, especially those intended to be enjoyed by the public, it takes time and a keen eye to decide what will be successful. “There is a little bit of an art to selecting art,” Brooke laughs. “We do have some established shows that always happen, like Fantastic Fibers, which is our contribution to Quilt Week, but there are some shows that “One thing I always tell people we base on audience.” is that there are two types of Even with a positive language. One is spoken, but the reputation, running any other is a sophisticated visual language that no one can speak.” business comes with its own unique set of challenges. “We’ve —Brooke Yandle just undergone a big transition on our staff and while we’ve hit the ground running, we’re still getting our pacing too,” adds Brooke. “I came in in February and I’m definitely happy that I took the position of Executive Director. I have a Masters in Fine Arts, I ran my own business, and I was a professor for a short time, but I love being in the art world. I love explaining to people the value of art,” she says. “As with any 70-year-old organization, we’ve had our ups and downs, but I feel pretty confident in saying that we are on the up. My personal goal is to become a more nationally acclaimed organization so that we can bring in more artists,” Brooke adds. One of the best things about a gallery like the Yeiser is that even if you’re going in on back-to-back days, seeing the same exhibits you saw the day before, you’ve changed. Each and every experience is unique and sometimes revolutionary, proving that art, and institutions like the Yeiser Art Center, are vital to keeping our collective creativity alive and well.

Under the Bonnet This 1972 MG Midget was purchased in August of 2023 by Colt Winchester. Being his first classic, he wanted to take on a vintage project. Unknown to him, the car had been sitting in a field for nearly 15 years where it had greatly deteriorated. After many months of cleaning, dismantling, repairing, tinkering, and learning, he finally got the car driving. In the fall of 2024, on a long drive to Murray, the Midget had a gasket failure on the front of the engine block and lost a significant amount of oil. By the time the leak was discovered, the engine had slipped a valve guide and needed to be rebuilt. The car is currently fully dismantled and stripped down to begin a full restoration of the body, electrical, and mechanical systems. But until then . . . its PARTS will be on display at the Yeiser Art Center from October 12 – November 12.

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46 • PADUCAH LIFE

The Th

H .................................

.................................

by Shannon W We ebb

ERIC AND DENISE ROMANAK ARE BRINGING PADUCAH ITS FIRST MARATHON — AND HOPING IT BECOMES A HOMETOWN TRADITION N WENTY Y-FIVE hundred years ago, a runner n named Pheidippiides is said to haavve carried news of victoryy from the plains of Marathon n to Athens beffo ore collapsing. Perh haps it's only a legend. But everyy tim me someone runs 26.2 miles, we telll it again. The marathon has never been onlyy about the distance. It's about what a person pours into a single morrning g after months of a slow burn.. ucah gets its This October, Padu d story. The own chapter in that old American Bluegrass Cllassic will be the city's first maratthon: a flat, Boston-qualifying g courrse looping through Lower T To own, Fountain Avvenue, and Midtown,, paired with A the beloved Oktoberffeeest weekend. It's an ambitious underrtaking. But talk to Eric and Denisee Romanak, he race, and the directors behind th what rises to the top is actually a love storyy — their own, and d a storyy about their love of running g ittself.

Denise and Eric Romanak have called Paducah home sincce 2004. They are the race directors for the American Bluegrass Classic, LBL Trail Race, and the Fr F eedom 5K in Paducah.

SEPTEMBER/OCTOBER 2026 • 47

Eric & Denise Romanak

Paducah's First Marathon

"! ! ! ! ! ! !

"! ! ! ! ! 48 • PADUCAH LIFE

bbq.bourbon.bluegrass. Twenty-two years ago, Eric and Denise Romanak, with their young son Mason, were headed for Clarksville when they stopped near Denise's parents in Paducah. Denise was nine months pregnant with their second child at the time, and the stop became more permanent than they expected. Maya was born here; what was supposed to be a brief stay became a new life. As the story is told now, the baby chose Paducah. "Denise was training for the Boston Marathon, and I was bartending and playing guitar," Eric says of the early days of their marriage. "I didn't even understand what she was doing. Like, you're going out and running 10 miles on a Saturday morning. Why?" Denise had been a runner her whole life. Eric had not. It took the birth of their first child for Eric to try it himself. He remembers running his first mile without stopping at 28 years old. "I started running between mailboxes," he says. "One, then I'd walk to the next. Then it was two mailboxes. Then three." That patience became a philosophy, then evolved into a business. Eric has spent two decades in fitness. Martial arts first, then strength and mobility work, thirteen of those years running Seva Fitness. The name, from the ancient Sanskrit word for selfless service, reflects the Romanaks' belief that caring for one's own health is ultimately an act of service to family and community. "The premise was always: you can't help the world if you're sick and broken," Eric says. "It's a wise selfishness." Eric coaches with that same unhurried steadiness, working

Oct 15, 2026 @ 6 PM / The Grand Lodge You can help us imagine what a night inside the Columbia could be like. Join us for our first event in a series called JUST IMAGINE!

Tickets $85 per person. Scan QR code.

SEPTEMBER/OCTOBER 2026 • 49

Eric & Denise Romanak

Paducah's First Marathon

mostly with clients his age and older — people looking to build and maintain real strength through middle age and beyond. He operates from a small studio tucked into Lowertown, where one-to-one training lets him tailor each client's progress. "The engine always gets in shape before the chassis does," he says, explaining that the cardiovascular system adapts more quickly than muscles and tendons. In his view, running rewards patience and attention. For anyone convinced they're "not a runner," he offers a piece of advice that reflects his entire philosophy: "Grow slower than you think you need to." It's an idea that colors his whole approach to fitness. "Despite its simplicity, running is a very sophisticated sport," he says. "I always equate it to bourbon. Three ingredients, but the complexity is deep." Denise is the first to downplay her role in the business. She handles the bookkeeping, sponsor calls, and countless race-day details, considering herself Eric's “sounding board." Eric quickly corrects the record. "She's being modest and humble. In the morning chaos of the race, she knows everything that needs to be done." While he's moving from volunteer to volunteer, Denise quietly keeps the entire "Despite its simplicity, operation on track. She was the runner first. Long before Eric hit the trail, Denise running is a very was training for marathons. Eventually, she sophisticated sport. introduced him to the sport that would become a major part of his life's work. I always equate it That same patience is also exactly to bourbon. Three what makes them good race directors. Understanding both the run and the wait at the ingredients, but the finish line gives the Romanaks a kind of dual complexity is deep." fluency that shapes how they approach race directing. Both have spent countless hours as - Eric Romanak spectators and know what a familiar face along the course can do for a runner's spirit. The American Bluegrass Classic's looped course gives runners multiple chances to see the faces of friends and family who came to cheer them on. What keeps Eric coming back is the culmination of it all. "What people are seeing is weeks and months of somebody's work, coming to a head on a day they have no control over," he says. Runners finish exhausted, euphoric even. Their brains, as Eric puts it, "are completely flushed with these amazing chemicals sending the message: 'I did this.'" He and Denise have even bigger hopes for the American Bluegrass Classic in Paducah, beyond its role as a race built for Boston qualifiers and 50-state runners chasing a flat Kentucky course. They imagine a city rallying together, families cheering from their front steps, the community pouring out to watch the event and celebrate the hard work of friends and strangers alike. "Play music in your front yard," Eric says, describing the Paducah he's picturing a few years from now. "Put your tents out. Have your concessions ready." It will be something the city can look forward to and take pride in. After all, they've spent the last twenty years proving that the things worth building rarely happen all at once. They happen one patient step at a time.

50 • PADUCAH LIFE

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.&2 $$ 0 !.6 320 0 Paducah's inaugural marathon 65321016/3.-,)(0'6202&))32106'0 3%32$03#"32,3)!30 3%3 0 ,.-0 0'& 0 / 2 .-6) 0- '0/ 2 .-6) 0 ) 0'6&2 "3216)023 $ 0 02 !310 3(,)0 ) 0 3) 0,)0 ,1.62,!0 6 ).6 )0 &! -0 &2,)(0 .6 32'31.0 33 3) 0(,%,)(0 2&))3210 ) 01"3!. .6210" 3).$0.60 3)) 6$0 3'6230 ) 0 '.320.-303%3). RACE OPTIONS • 2 .-6)0 0/, 31 0 Four-loop course • '0 2 .-6)0 0/, 31 0 Two-loop course • 6&2 3216)0 2 .-6)0 3 $ 0One loop per runner (approximately 10K each)

COURSE HIGHLIGHTS • . 0' 1.0!6&2130 31,()3 '620"3216) 31.0.,/31 • Boston Marathon & ,'$,)(0!6&213 • & ., 66"0 31,()0(,%310 1"3!. .6210/& .," 30 6""62.&),.,310.60!-332 6)02&))321 • 2 %3 10.-26&(-0 ,1.62,!0 6 ).6 ) 0 6 320 66 ) 0 6&). ,)0 %%3)&30 ) 0 , .6 ) LEARN MORE Registration and complete race information are available at /32,! ) &3(2 11! 11,! !6/

SEPTEMBER/OCTOBER 2026 • 51

LastWord the

★

“In every walk with nature, one receives far more than he seeks.” —JOHN MUIR

This painting, Safely Grazing, by artist HARRIETTA HARPER, conveys the receptive, comfortable lifestyle of the Paducah area. Since retiring from the McCracken County School System as a music educator, Harrietta enjoys painting local landscapes. Her work can be found at the PAPA Gallery in downtown Paducah.

52 • PADUCAH LIFE

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