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2 | Salt | Summer 2011

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REQUEST AN APPOINTMENT ONLINE AT WWW.ADENA.ORG 2195544


Salt CONTENTS

features

11 17 30 34 39

Keeping the Bees: Urban and Rural Beekeeping in Southwest Ohio

11

By John Cropper

Succulent Summer By Lori Holcomb

An Accidental Hive By Carol Chroust

Fling Family Barn: Highland County’s Hidden Gem ByHeather Harmon, MPH

17

Hope Springs a Kernel By Lora Abernathy

columns By Pamela Stricker

Editor’s Note By John Cropper

28

Collecting – Half the Fun is the Search By Valerie Martin

The Vibrant Look of Summer By Stephanie Stokes

Recipe Index

39

Salt | Summer 2011 | 3

7 9 28 46 61

Publisher’s Note


4 | Salt | Summer 2011

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FAYETTE COUNTY Crossroads of Southwest Ohio

See: ~ Fayette County Historical Society Museum ~ Visit Historic Downtown Washington Court House ~ Adena Mansion & Gardens

Shop: ~ Prime Outlets, Jeffersonville ~ Jeffersonville Crossing Mall ~ Visit Historic Downtown, Washington Court House ~ Area Antique and Specialty Shops

Stay: ~ Quality Inn ~ Hampton Inn ~ Holiday Inn Express

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~ Baymont Inn & Suites ~ Country Hearth Inn

Fayette County, Ohio • 740-335-0761 www.fayettecountyohio.com

served with choice of potato & all you can eat soup and salad bar

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We have been locally owned since 1912 and you still can call us for your insurance needs on a personal level from people you know.

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Kim LaVoie

Salt | Summer 2011 | 5

Please, no reorders on these entrees. At participating full-service TA restaurants while supplies last.

Rebecca Oglesby


Salt Flavor For Everyday Life www.thesaltmagazine.com Summer 2011 | Vol. 2 | No. 8 Publisher Editor Food Editor Online Editor Health & Wellness Editor Cover Design Layout Photographer

Pamela Stricker John Cropper Lori Holcomb Sherri Krazl Lora Abernathy Tina Murdock Ashley Swearingen John Cropper

Sales Adams County Lee Huffman, Publisher (937) 544-2391 lhuffman@peoplesdefender.com

Find the SHAKER in this issue, visit us at thesaltmagazine.com, click on the Shaker Contest link, complete the entry form, and be entered to win one of the $10 grocery cards. All entries must be made by October 1.

Congratulations to Dorothy Lansing, New Vienna, OH Vicki Holt, South Salem, OH Jean Robinette, Leesburg, OH for finding the Shaker in the Spring 2011 issue and being the randomly drawn winners. You could win. Just look for the shaker in this issue then visit thesaltmagazine.com and click on the shaker button to enter.

Shaker time!

Brown County (937) 378-6161

Steve Triplett, Publisher striplett@newsdemocrat.com

Clinton County (937) 382-2574

Sharon Kersey, Ad Director skersey@wnewsj.com

Fayette County (740) 335-3611

Sherri Sattler, Ad Director ssattler@recordherald.com

In each issue of SALT, we try to feature creative photos of Salt and/or Salt & Pepper shakers from our readers’ collections. Please submit photos and descriptions to editor@thesaltmagazine.com by October 1 for consideration. Entries will also be considered for printing in future issues of SALT and at thesaltmagazine.com.

Highland County (937) 393-3456

Mickey Parrott, Ad Manager mparrott@timesgazette.com

On the Cover

Subscriptions Lori Holcomb, Circulation Director (937) 382-2574 lholcomb@wnewsj.com Contact SALT: editor@thesaltmagazine.com 47 S. South St. | Wilmington, OH (937) 382-2574

6 | Salt | Summer 2011

Hide & Shake

SALT is published quarterly by Ohio Community Media, LLC and is available through the Georgetown NewsDemocrat, Hillsboro Times-Gazette, Ripley Bee, Washington CH Record-Herald,West Union People’s Defender and Wilmington News Journal. All Rights Reserved. Reproduction of any material from this issue in whole or in part is prohibited. SALT also is available for purchase at each of the newspaper offices for $3/copy or contact us to subscribe. Subscriptions $10 per year.

Please Buy Locally & Recycle.

Follow us on Facebook (The Salt Magazine) and Twitter (TheSaltMagazine).

Cover photo by John Cropper For this month’s theme of “A Honey of a Summer,” we knew we wanted to feature honey from local farmers on our cover. That was the only binding guideline. For the setting, we returned to a Salt Magazine mainstay —The Shoppes at the Old Mill in Wilmington. Around every corner is an idyllic country-home setting, perfect to feature in the pages of this magazine. Wayne and Debbie Wilkin of Wayne Wilkin’s Backyard Bees, as well as Jeff and Beverly Drapalik, donated the jars of honey which are pictured on the front. For more information about those honey farmers, turn to page 11 and read “Keeping the Bees: Urban and Rural Beekeeping in Southwest Ohio.”

Cover Design by Tina Murdock.


A Honey of a

SUMMER “Look what I found,” I exclaimed as I held out my newly discovered treasure for my husband and friends to see. The behemoth of a salt jar was nestled beneath other antiques in the store where we were shopping. It was covered in dust; who knows how long it had been sitting there, overlooked by many a shopper who had no interest. It was as if it were waiting on me to claim it. So I did, and had it packed up carefully to bring home to Ohio on the plane from California. Ever since the launch of Salt magazine, I have especially had an eye out for interesting salt shakers. I felt like I hit the mother lode with this one. Just goes to show you that you can find treasure in the midst of what others would regard as discards — one man’s trash is another’s treasure. It takes good intentions to find the best in what might be wrong. As I write this column for our summer edition of Salt with the theme of “A Honey of a Summer,” my left foot is propped and elevated because I broke it several weeks ago. The doctor-prescribed boot has been like dragging around a ball and chain. I also encountered some painful dental work and have been diagnosed with strep throat. Still, I am determined to have a “honey of a summer.” I know all of these things are temporal and are only like the gnats and mosquitoes that try to steal away the joy of a summer evening. I am not going to let these aggravations dictate my emotions. I found an even greater treasure on that recent trip to California. We were there to witness and celebrate my stepson, Joshua Stricker, graduating from the University of Southern California. We planned a side trip to Fresno after the graduation to reconnect with my childhood friends. We grew up together in Japan, all children of missionaries. It had been more 40 years since we had been together. We were so close growing up and our parents were best friends, but what would it be like after so many years? My husband, Jerry, had never even met them. The reunion turned out to be a wonderful time and treasure. I can’t explain the precious knitting of our hearts and spirits that happened. We shed tears over the lost years between us, as well as the loss of some of our parents, but we also laughed together and basked in the joy of being together again. I hope you have a honey of a summer… that you will take time to find the hidden treasures that may have collected dust. That you will take time to enjoy the sunset, the hummingbird drinking at the feeder… But I also pray you will nourish your relationships. We all could use a little “friend” therapy. Be intentional about giving encouragement to others. Our words can be like honey to another’s soul.

Pamela Stricker, Publisher pstricker@ohcommedia.com

Salt | Summer 2011 | 7

It’s not too late to make this “a honey of a summer.”


Readers

Write

I just wanted to say “Thank You” for selecting me as the winner of a nig ht's stay at the Inn and Spa at Cedar Falls (Jul y issue of Salt magazine). My husband and I drove to Hocki ng Hills on April 20th and spent the night. We had dinner in the restaurant that evenin g, and enjoyed a great breakfast the follow ing morning. We had a lovely room in the ninebedroom lodge and the accommo dations were wonderful. The staff was so friendl y and we really enjoyed our stay. We really enjoy your magazine and read it from cover to cover. Thanks again for the vacation at Ce dar Falls, and keep up the good work! Lynn Neal Hillsboro, OH

I loved the issue on the lavender farms/lambs, and I’d like to see more on the rural way of life.

8 | Salt | Summer 2011

-Trudy Bartley Washington Court House, OH

I really appre ciate all of the information ab upcoming eve out nts that are fe atured in Out We’re always a nd About. interested in v isiting places taking part in in Ohio and the festivals a nd happening GREAT feature s. This is a . Jean Robinett e Leesburg, OH

The colors (in the spring issue) of the people, flowers, food and animals were so vibrant. Just beautiful! I'd like to see more sugar free or low calorie foods. Some of us can’t eat like we used to. -Vada Thompson Washington Court House, OH


Salt

Scoop

Congratulations to Patty Naylor of Cherry Fork, OH who won a night’s stay at Coyote Creek Farm for her submitted recipe! Easy Breakfast Rolls s 1 cup chopped pecan lls ba h ug do es od Rh 18 3/4 cup sugar 1 tbsp. cinnamon Butterscotch 1 pkg. Cook and Serve Pudding 1 stick butter pecans on Spray a 9x13 pan; spread h balls in 6 ug do ce Pla n. pa bottom of namon cin rows of 3. Mix sugar and around rolls. and top on le together; sprink Bu Serve tterscotch Next sprinkle Cook & und rolls. Drizzle aro Pudding on top and around rolls. Set and top on melted butter r night. Leave rolls in oven uncovered ove 350 degrees. to at in oven and prehe out time for 25 es go t ligh at he When pre minutes 10 minutes. Let set for 5 to down on plate. e sid up n pa before turning

You could win too - just by submitting your recipe favorites to be considered for publication in SALT! A chance to win a stay at the Red Rooster B&B nestled in Sligo on Rt. 22/3. For more information, contact 937-902-5866 or redroosterinnbedandbreakfast.com. Recipes must be submitted by October 1 to qualify to win.Visit www.thesaltmagazine.com and click on the SUBMIT RECIPE link at the top of the site.

E-mail: editor@thesaltmagazine.com

Mail: SALT CONTRIBUTORS: LORA ABERNATHY, KADI BOWLING, SOFIA BURGESS, CAROL CHROUST, KAY FRANCES, LORI FIRSDON, HEATHER HARMON, VALERIE MARTIN, MARSHA MUNDY, STEPHANIE STOKES, AND BARB WARNER.

There's something magical about summer light. As a photographer, I find myself constantly chasing it. The quality of the camera or the experience of the hands holding it mean nothing if the light in front of you is not good. I’ve learned, through heaping portions of trial and error, that the absolute best time of day to make pictures is what we photographers call the “golden hour” — the hour after the sun rises or the hour just before dusk. The light in that time is unrivaled; stunning in color and quality, the “golden hour” makes even a pile of trash look majestic. By comparison, I avoid like the plague the harsh, midday sun. So each year, I lament the passing of the summer solstice. The longest day of the year bisects the summer and signals the slow decline to winter. It might seem pessimistic, but for me, it’s bittersweet. A shorter day means less sunlight, but it also means shorter times between that golden hour of sunlight which makes mediocre images shine. It was a parting glance on a recent night that reminded me of my love affair with summer light. Walking out of my kitchen one night, I noticed an amber glow on the wall next to my back door. I looked out the window and noticed the sun setting behind a row of trees in my backyard. But it wasn’t the sun making this color on my wall — at least not directly. It was the refraction of light shining through a jar of honey sitting on my windowsill, a gift from a nearby honey farmer. I walked over to the jar, stopped and stared at it for what must have been five minutes. I’m not sure I had ever seen light that nice. Something as simple as sunlight passing through a mason jar of honey had kept my attention for longer than most conversations. That, to me, is summer. I hope you enjoy this issue of Salt Magazine as much as we enjoyed making it. Inside, you’ll read about a number of topics that resonate with the sound of this season We visit an Adams County bed and breakfast and a Highland County barn, both begging to be discovered. We learn how to make homemade, gourmet popsicles that parents and the kids alike can enjoy. And through several articles, we address the theme of this issue — “A Honey of a Summer.” We meet southern Ohio bee farmers, hear a first hand account of capturing a swarm of honeybees and learn just what is it about that amber-colored substance that seems to fix what ails us. Thanks for reading, and I hope the rest of your summer ends as well as it started. JOHN CROPPER John is the editor of Salt Magazine and a native of Wilmington. He is an avid writer, photographer and outdoor enthusiast.

Salt | Summer 2011 | 9

47 S. South St.,Wilmington, OH 45177

SaltNotes


Bob Peterson – Fayette County, Ohio

Front Porch

Profile

District 85 Representative, Ohio House of Representatives What is your favorite movie? The National Treasure series and all of the Indiana Jones movies.

Front Porch Profile offers a personal glimpse into the lives of notable people in our communities.

Where is the most interesting place you've traveled? Istanbul, Turkey. What is your favorite Elvis Presley song? The entire How Great Thou Art album. What character from a book would you be? My sister is a writer and I am the bad, older brother in all of her books.

Regular or decaf? Regular. I like my caffeine. What is the thing you love most about your community? I like the small-town, common-sense, traditional values and friendliness here. What is one of the funniest things a kid has said to you? When my son was five, we were flying somewhere. He said, “Wouldn't it be funny if a baby was born on this plane? Then he would be able to say he was air-born.”

Cats or dogs? Dogs. What quote best defines how you live your life? Opportunity is missed by most people because it is dressed in overalls and looks like work. - Thomas Edison Winter, spring, summer or fall? Fall. I love harvest season.

By Lora Abernathy

How Do You

Use It?

Sharon Hughes Hillsboro, Ohio

Times-Gazette Advertising Representative

Honey has several purposes beyond being an additive in tea or being used as a home remedy to cure common ailments. Times-Gazette Advertising Representative Sharon Hughes kicks her basic meatloaf up a notch by drizzling thick, sweet honey across the top of the loaf before baking. "I am always trying new things in the kitchen; it's where I come up with my best creations," Hughes said. "I rarely follow a recipe to the letter and I like adding a little of this and a little of that."

10 | Salt | Summer 2011

Hughes prepares her meatloaf as usual and then tops the loaf with brown sugar and stripes of honey. "Not only does the honey give a great taste, it keeps the meatloaf moist," she said. Preparing more than enough, Hughes enjoys using the leftover meatloaf for sandwiches the following day. "I also add a tablespoon of honey to my chili and sloppy Joe recipe," she said. "It gives that extra 'oomph.' Honey is great to have in your kitchen."

HONEY


KEEPING THE BEES

Story and photography by John Cropper

Beekeeping Ohio in Southwest

Salt | Summer 2011 | 11

Urban and Rural


KEEPING THE BEES As a state, Ohio has contributed its fair share to the annals of American history. The underground railroad snaked from the Ohio River to the Great Lakes on its way to Canada. We breed presidents and astronauts here more than any other state in the union, and a pair of ambitious aviators got their start in a Greene County living room. Those all add up to the Encyclopedic definition of our state. But to few, Ohio is famous for a lesser-known trait — our connection to modern American beekeeping.

Jeff Tewksbury removes a frame.

Humans have kept bees for honey since at least 2,500 B.C.E., and our gathering of wild honey goes back even further. We seemed to have learned early-on that the sticky, amber-colored goo inside a bustling hive tastes great, doesn’t spoil and provides nourishment for our families. Modern beekeeping as we know it, in boxed hives with removable combs, came much later. An American named L.L. Langstroth is credited with inventing the moveable hive in the middle 1800s, shortly before he moved to Oxford, Ohio to spend the remainder of his days tending to his favorite backyard insects. Since then, Ohio has been at the forefront of American hobbyist beekeeping. The city of Medina, for example, was essentially founded on it when Amos Root started the A.I. Root company in 1869 to manufacture beehives and beekeeping equipment. (The company still exists today as a candle manufacturer.) As of 2000, Ohio claimed more hobbyist beekeepers than any other state in the country, about 10,000 in all. A global decline in the honeybee population has since reduced that number to about 3,000, but the trend is reversing. A growing number of people in our region are investing in beekeeping as a hobby and, in some cases, as a business.

The Backyard Apiarists

12 | Salt | Summer 2011

“Obviously, everyone loves honey.” Jeff Tewksbury is cradling his beekeeper’s veil under an armpit and walking to the edge of his backyard, two blocks from downtown Wilmington. A reporter in full beekeeping garb follows closely behind, trying his best not to trip over each step. “I love not having to go the store to buy processed honey. It’s just one of those things you never think you’ll get into, but you do.” Tewskbury was first introduced to beekeeping by friends in 2006. They

gave him a veil, a smoker — a metal canister with a bellows attached that blows smoke onto the hive to help calm the bees — two hive boxes and a bottom board to rest everything on. The only thing missing were the bees. “Pretty soon, a friend of mine got a call to come remove a swarm of bees from someone’s house, but he couldn’t go. So I went instead,” he said. “I started with one hive and I’ve built that up to six in five years.” On a bench made of cinder blocks and logs, three of Tewskbury’s hives sit, swarming with bees. Each one has three boxes — or supers — stacked on top of one another, with 10 removable frames inside. Most beginning

beekeepers use a comb-shaped mold called a foundation inside each frame, which gives the bees an outline of where to “draw” their combs. Not that they need it. Tewskbury says he prefers a more natural approach, using only a thin strip of wood or plastic along the top of the frame which lets the bees draw the comb on their own. Purists say that wax foundations contain harmful chemicals which can seep into the honey when harvested. “Bees know what they’re doing. If you just get them started, they’ll do the rest,” he says. The 32-year-old father of three makes a point of involving his children in the honey-gathering process. Kaylah, 9,


and Alivia, 4, each have their own beekeeping veils, and 2-year old Isobel “is about a year or two” away from suiting up herself. By now, Kaylah is a veteran, having worked the hives with her dad since his second year of beekeeping. “I encourage people to get their kids involved,” Tewksbury says in between puffs of the smoker on an open hive. He’s looking for a queen to show the eager writer. “I just tell them some basic guidelines: don’t move fast, don’t run around and if they come your way, don’t run away flailing your arms.” To his knowledge, Tewksbury is the only beekeeper inside the city limits. The year he started, he helped write the city ordinance that provides ground rules for urban apiarists, like keeping a sufficient distance from a neighbor’s property and limiting the number of hives based on property size. “We basically wrote it so anybody can do it.”

A patch of sunflowers lines the driveway leading to the house near Cowan Lake State Park. In the front yard, chickens peck at feed inside a mobile coop and a sizable garden plot fills the entirety of a side yard. “We wanted to do the Green Acres thing,” Jeff says as he leads the way to another one of his agrarian pursuits — the six bee hives neatly stacked around the perimeter of his backyard. The Drapaliks only recently moved to Clinton County from Mason, a short commute up I-71 from Jeff’s day job as a financial officer for U.C. Health in Cincinnati. When their two sons graduated high school and moved away to college, Jeff and Beverly decided to make a move, too. They found a house on the outskirts of Wilmington and took the leap.

Salt | Summer 2011 | 13

Jeff Drapalik smokes a hive.

On the opposite end of the county, Jeff and Beverly Drapalik are turning their otherwise ordinary home into a hobbyist homestead.


KEEPING THE BEES But it wasn’t the change in lifestyle that piqued Jeff’s interest in bees. That started 18 years earlier when the couple lived in Louisville, Ky. “For some reason I like to do weird things like this,” Jeff explains with a laugh. “I tell my kids ‘if it doesn’t hurt you, it doesn’t hurt someone else and it’s not illegal, try it.’ So I tried beekeeping.” Like Tewksbury, Jeff’s honeybee adventures started with one hive and quickly grew to a half dozen, and the amount of honey he harvested each year grew with them. “We’ll get about 300 lbs. of honey this year,” Jeff says. “That’s about 100 or 150 quart jars. We give it away, sell some of it, but we’re still knee deep in honey.”

Bees as Business These days more than ever, people are paying attention to what’s in their food and what it takes to get from the farm — or the factory — to their table. In fewer words: the more local, the more natural, the better. That’s welcome news to honey farmers. Wayne Wilkin spent 26 years as a conveyor belt technician at Airborne Express and, later, DHL, before the shipping giant packed up and left in 2009. For 15 of those years, Wilkin kept bees as a hobby, something that interested him the same way people are interested in exotic fish in a fish tank, he said.

“I would just go out to the hives and watch them fly in and out. They fascinated me,” he said. Unemployed and unsure of what to do next, Wayne and his wife Debbie turned to their church where a group of friends began praying for the couple. “One day, they told us ‘hey, it’s time to take that hobby of yours and turn it into a business’,” Wayne said. “Within a week, I had an order for 1,500 lbs. of honey. So that was a bit of confirmation.” A license plate that hangs on a wall in the Wilkins’ dining room is a testament to that confirmation. It reads: “I BEE LEV.” That first order came from Blooms & Berries Farm Store in Loveland. Since then, Wayne founded Wayne Wilkin’s Backyard Bees (On Facebook: Wayne Wilkin’s Backyard Bees Honey), he increased the number of his hives from 10 to 50, and he now sells his comb and liquid honey in more than five stores in Clinton and Warren counties. “We’re really trying to expand this business. We want to be with the bees full time. We’re not there yet, but with every day comes new opportunities.” Other local entrepreneurs are proving that you don’t need to rear the bees yourself to market their products. Rhonda Crum, a long time teacher in New Vienna, has spent the past four years selling honey, bee venom and other bee products through her business, Bee Honey Healthy. (www.beehoneyhealthy.com). Her connection to bees stems from childhood. Remember Medina, Ohio, where A.I. Root founded one of the country’s first beekeeping supply companies? That’s Crum’s home town. Both her father and grandfather worked at A.I. Root, so honey and bees are both family institutions.

14 | Salt | Summer 2011

“Bees have been around me forever,” she said. As her teaching career started to come to a close, Crum said she wanted to find a satisfying business or hobby to occupy her time. It seemed natural, then, that bees would be her choice. “I’d like to carry on the legacy of being involved with bees and their lives. Their health is an issue right now,” she said, referring to a recent epidemic of bee colony collapse that has all but crippled the world’s bee population since 2006.

Wayne and Debbie Wilkin

“I want to raise awareness about their health, and at the same time the health benefits of their products.”


For Your Health Most people agree that honey tastes great and can be a relatively nutritious alternative for sugar or other processed sweeteners. And yet, for some, it’s not the taste that keeps them coming back — it’s the medicinal qualities. Highland County native Jim Higgins has made a name for himself across the state as an expert on all things bees. Higgins owns and operates a full time construction business, but when you get him talking, you quickly find where his passion lies. “I came into beekeeping through the back door,” Higgins said while standing in his Hillsboro store room, a collection of construction equipment and beekeeping supplies. “I find it keeps me healthy. It does a lot of other people, too.” Coming from Higgins, that might be something of an understatement. He tells it like this: in 1972, Higgins started to eat honey again for the first time since he was young. That summer, his typical allergic reactions to hay and mold spores disappeared. At the time he had no idea why. Several years later, Higgins heard from an employee that it might have been the honey that cured his allergies. So, curious by nature, Higgins devised an experiment and decided to forego honey for the entirety of an upcoming summer. As he expected, his allergies returned one night in mid-August, and he quickly set about eating a spoonful of honey. By morning, he was back to normal.

In 40 years. If honey came with a nutrition information label, it would pack a wallop: it’s anti-bacterial, anti-viral and anti-fungal, and is believed to

Higgins has recently involved himself in the more unconventional health benefits of honey, like using the bee bi-product on cuts, burns and sores, and using a 1,000-yearold method of bee-sting therapy as relief for arthritis, bursitis and even multiple sclerosis. Though not officially recognized as a legitimate medical treatment by the Food and Drug Administration, proponents of bee-venom therapy — or Apitherapy — are convinced it works. Count Higgins among them. “It seems to help most people who try it, including me,” he said. And on honey, Higgins is equally certain you’ll be happy you gave it a shot. “There may be no guarantees it will work for everyone, but it’s simple and inexpensive to try. And if it works, it’s the sweetest cure you’ll ever find.”

More information... Wayne Wilkin’s Backyard Bees hometownhoney@hotmail.com

937-283-9178

Bee Honey Healthy Rhonda Crum beehoneyhealthy@gmail.com

937-728-6727 www.beehoneyhealthy.com www.facebook.com/beehoneyhealthy

Higgins Construction & Supply Company Jim Higgins

937-364-2331

Health Benefits of Honey according to noted Highland County apiarist James Higgins Higgins defines apitherapy as “the use of six products of the bee hive for man's benefit: Honey, pollen, propolis, royal jelly, wax and venom.”

From Honey – Allergies. Consume one teaspoon of honey two to three times per week or one time per day. – Arthritis. One teaspoon of honey two times per day. – Sinus problems. One teaspoon of comb honey. Sinuses can open in 30 minutes or less. – Insomnia. A spoonful in a glass of warm milk. – Sore throat. Lay down on your back. Sniff a small bit of honey through your nose into the back of your throat. He cautions that it will burn a little when it reaches the throat, but that it will kill the bacteria in the larnyx area. Higgins said this is effective because honey is hygroscopic and it produces hydrogen peroxide when it comes in to contact with the mucus membrane. – Cataracts – Heart problems – High blood pressure – Obesity – Cuts – Bed sores – Burns Higgins recommends purchasing local raw honey. It is made from the local flora, which is what activates one's allergies. The raw honey's enzymes have not been destroyed by processing or pasteurizing.

Salt | Summer 2011 | 15

“I have been eating a small amount of honey everyday with my breakfast and have had only a few allergic reactions since.”

contain a small amount of antioxidants. Though the science is still fuzzy, many people believe local honey is better than store-bought because the bees that make it have pollinated local plants, which could help build immunities to certain allergens.


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HOMEMADE POPSICLES

Story and recipes by Lori Holcomb Photos by John Cropper

Salt | Summer 2011 | 17

fit for adults and kids alike


When I was a kid, the best way to cool down on a hot, sweltering summer day was an ice-cold popsicle. As soon as the faint song of the ice-cream truck hit our ears, we immediately went to work shaking down the house for loose change to join the other kids chasing down a sweet retreat from the summer heat. We could always count on Dad’s spot on the sofa for a quick score of lost pocket change. Occasionally, as he left for work in the early morning, he’d leave a trail of shining quarters, nickels and dimes for us to discover when we woke up. When we didn’t have the ice cream truck to melt away the summer heat, we often made our own popsicles using whatever juice, soda, etc., we had on hand at the time. Often it was super sweet Kool-Aid concoction that made our Mom cringe. Ahh… the memories! With this summer already offering little hope of relief from the heat, those childhood popsicles sure sounded nice. But maybe they could just be a little more refined, a little more grown up and still also be just as fun as they were way back when. Armed with my library of cookbooks and some inspiration from several different online foodie blogs and websites, I hit the kitchen with some delicious results… popsicles for grown-ups. These aren’t your kid’s sticky, super sweet, sugar-laden popsicles. With adults-only flavors like Strawberry Merlot and Mojito, as well as family-friendly combinations like Blackberry Honey Yogurt, Mango Peach, Raspberry Lemon, Mocha Fudgesicle and Lemon Cream, you’ll find something to satisfy your inner child and your kiddos, too! Best of all, these recipes are simple, taking only minutes to prepare. Enjoy!

Mocha Fudgesicle

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chocolate, 8 ounces bittersweet d finely choppe 1 ½ cups heavy cream 1 cup milk powder 2 Tablespoons cocoa tract ex illa van ns 2 teaspoo coffee t tan ins ns oo sp ble 4 Ta ar 4 Tablespoons sug Heat Place chocolate in bowl. sugar and cream, cocoa, coffee t and ho til un at he over medium l not efu car , ved sol dis tely comple r ove to scald. Pour mixture e minute chocolate and let set on th. Stir oo sm til un isk to melt. Wh into in milk and vanilla. Pour molds, freeze. instant *can be made without ent cad coffee for a rich, de le. sic regular fudge

Mojito 2 limes, w hole, pee led and white pith re 1 cup sim moved ple syrup 2 Tablesp oons whit e rum 2 Tablesp oons min t leaves Place lime s, syrup a nd rum in blender. B lend until smooth. P through m our esh strain er to remo seed resid ve ue. Pour b ack into blender w ith mint. B lend until smooth. P our into m olds, freez e.

rlot e M y r r Strawbe s

tem rries, s trawbe s e g r 12 la d remove rlot e M p u c syrup 1 simple p u c 2/3 lender. nts in b to ie d e r r in ll ing Place a l smooth. Pou ti n u d Blen freeze. molds,


A few of these recipes require simple syrup, which is made with equal parts sugar and water, primarily used in bartending to sweeten cocktails or by pastry chefs. To make simple syrup, add 1 cup of sugar to 1 cup water and heat until all sugar is completely dissolved. Cool and store in refrigerator. These last two recipes are the easiest of all. When shopping for these recipes, I browsed the natural and organic food aisle looking for pure fruit purees. I found a myriad of pre-made smoothies and healthy fruit blends, all perfect popsicle material. Any of those items, poured straight into the molds would make delicious, natural and nutritious popsicles. My kids love this product called Fruit 2day (www.fruit2day.com). It is a 6.75 ounce bottle of very finely diced fruit with fruit puree intended to serve as a quick, no-sugar-added serving of fruit. Popsicle perfection. I grabbed the Mango Peach and the Raspberry Lemon, but their other flavors include Strawberry Orange, Pineapple Banana, Pomegranate Blueberry and Triple Berry Sunrise, to name a few. They are, again, all fruit, without added sugar, so if you wish, you could add a touch of honey, sugar or Splenda to enhance the sweetness. I just poured them directly into the molds and popped them in the freezer. Best of all, my kiddos loved them! Win, win!

Blackberry Honey Yogurt

Lemon Cream ½ cup fresh le mon juice 1 cup sugar 4 Tablespoon s lemon zest Pinch salt 2 ½ cups half and half

berries 1 2/3 cups fresh black rt gu yo k 12 oz. plain Gree nus to mi or s plu y, ¼ cup hone taste ether in Place all ingredients tog th. Pour oo sm til un nd Ble blender. ove rem to r through mesh straine . eze fre , lds mo seeds. Pour into

Whisk all ingr edients togeth er in bowl until suga r is Pour into molds dissolved. , freeze.

Wife to James and proud mom of Conner and Madilyn (Madie), Lori is the circulation director for the Wilmington News Journal and Food Editor for SALT Magazine. She is passionate about her family, her work, and her community.

Salt | Summer 2011 | 19

LORI HOLCOMB


3RD ANNUAL

Wheat Ridge Olde Thyme Herb Fair & Harvest Celebration In the Heart of Amish Country Friday, Saturday and Sunday

October 7th, 8th & 9th, 2011

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WWW.WHEATRIDGEHERBFESTIVALS.COM

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We offer services for the whole family. Teen Anger Management, Youth Peer Group, Adult Anger Management Domestic Violence Education and Prevention Parenting Classes, Crisis Counseling, Safe Homes 24-Hour Crisis Line

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Salt | Summer 2011 | 21

2001 James E. Sauls Sr. Dr. Batavia, Oh 45103


You Say

“Tomato.” I Say

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“Wouldn’t Kill Ya to Share!”

By Kay Frances


Ohioans are fortunate to live in a place with rich, lush soil. Ideal for growing things, like our beloved tomato. The only problem is, the growing season is limited, so for most of the year we have to buy tomatoes that have been shipped in from, well, we don’t really know. But we do know that they are bred to last longer than a season of American Idol. The downside to this longevity is that they taste like anything but a tomato. Seriously. Try doing a blind taste test. That is if you have a knife that is sharp enough to pierce the skin. I haven’t seen skin that thick since I vacationed in Florida and saw the sun-baked octogenarians. Most of us don’t even bother with the store-bought variety, but rather hold out for Ohio Tomato Season which starts roughly around the first of July. Many of us grow our own tomatoes and for a brief, glorious few weeks, we are not beholden to the local stores for this little slice of heaven.

So, my tomato farming endeavor ended as abruptly as it started. I figured all was not lost. Just think of all the other people who grow tomatoes. They’ll be eager to share, right? RIGHT? For anyone who isn’t familiar with the protocol of Ohio Homegrown Tomato Season, let me lay it out for you. It comes in three stages:

Then there are people like me.

STAGE ONE: My backyard butts up to a cemetery and let me tell you — Animal Kingdom has got nothing on this place. Deer and groundhogs and rabbits, oh my! I tried growing tomatoes, but the animals ravaged them. When the First Tomato of the Season began to turn that delicious shade of red, an animal of some kind actually took a bite out of it and left the rest on the ground! Sort of how family members (you know who you are) take one bite out of one of the assorted chocolates, then put it back in the box. I was so desperate for a garden-fresh tomato that I actually considered eating around the chewed part. “How dirty could a deer’s lips be?” I rationalized. I did extensive Internet research about how to keep animals from eating your tomatoes and it turns out that a good fence does the trick. Using tools and building stuff does not fit in with my life philosophy of “Why break a nail? Why crack a sweat?”

Like proud grandparents, when the tomatoes start to appear on the vine, people are so proud of their crops they start posting pictures of them on Facebook. When you run into these people around town and casually inquire about their tomato crop, they will get a gleam in their eye and talk about the First Tomato of the Season like they are in possession of the Hope Diamond. But as your interest grows, they begin to get suspicious and wonder if you have more sinister motives, like wanting them to share.You’d have better luck getting a hold of the REAL Hope Diamond than prying a tomato out of these people in Stage One.

STAGE TWO: At this point, tomatoes are growing so fast, they are practically jumping off the vine.Your friends are now happy to share the wealth. Well, a little anyway. They’ll bring you a plastic grocery bag with a big, warm smile and a hearty, “There ya go!” Okay, so there’s only one tomato in the bag, at least they’re finally losing their death grip on their crops. And I get to enjoy my first BLT of the season. Life is good.

STAGE THREE: You run into those same friends who were so stingy a month ago and their eyes are glazed over and their red-stained mouths are lined with blisters from the acid overdose. They cringe at the mere mention of the word “tomato.” They tell how they have been desperately seeking a class in canning. Anonymous bags of tomatoes start showing up on your porch. Unlike their storebought sisters, these tomatoes have the longevity of a Mayfly. They will go from “edible” to “rotten” in about three seconds so now YOU are frantically looking for a canning class. Ah, Ohio. We love our tomatoes. Or YOUR tomatoes. That is if you loosen the death grip. I mean, really.

Kay Frances is known as “America’s Funniest Stressbuster.” She gives humorous keynote presentations and stress management workshops all over the United States. She is the author of “The Funny Thing about Stress; A Seriously Humorous Guide to a Happier Life.” To order the book or find out more about Kay, visit www.KayFrances.com

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KAY FRANCES


PANTRY

Wasted

By Heather Harmon, MPH.

This past April, the Today Show featured a family who created almost no waste in their home (www.thezerowastehome.com). The family created only a handful of trash for a six-month period, and had very little to recycle, too. I found this family to be extremely intriguing as my family of three seems to generate an inordinate amount of waste. I have attempted to look at my family’s habits in the past only to be overwhelmed by the prospect of changing every single habit. It is absolutely astounding how many items we use in a day that come in some kind of disposable plastic or paper container. I had always given thought to the items such as aluminum cans and plastic detergent bottles and the like, but had not really thought about the great many other things I was adding to the trash bin. It never occurred to me to take a look at every single action I was taking in a day to find simple ways to create less waste and, best of all, save money!

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Since I have written articles in the past about saving money at the grocery, I thought starting our waste reduction journey should begin in the kitchen. How many of you have looked at your packed pantry or overstuffed freezer and uttered the words, “There is nothing to eat in this house”? You have definitely heard these words if you have anyone under the age of 18 living in your home. To shed some light on our wasteful ways, here are some things for you to consider. The average American family spends anywhere from $80-200 per week on food. Obviously, the

majority of us are not starving. In fact, with the money we spend on food we should have plenty to eat every week. However, a ton of this food ends up in the landfill. According to the Environmental Protection Agency (EPA), the U.S. creates approximately 34 million tons of food waste per year. Paper waste is the only area where we create more waste. Isn’t that sad? There are millions of starving children in the world and we are throwing away 34 million tons of food. That is absurd. and it’s one reason why this article will focus on reducing our food waste. First step - take a look at your every day habits. What do you eat or drink on a regular basis? The first place that I started was my morning cup of coffee. I was pouring my creamer from a small plastic container and small paper packets of sweetener into coffee that came from a can and was then filtered by a paper liner, all while watching the Today Show and thinking, “Hmm…where should I begin to reduce my waste.” Now imagine Homer Simpson smacking himself in the forehead and exclaiming, “D’oh!” That was me. Since my morning coffee epiphany, I have started looking at every single thing that I do and wondering how I can do it better. It is stunning what I throw away, ignore, or overlook during my daily routine. However, I am not saying that you have to make every change right now. I know I can’t, but I can certainly make some changes now.

HEATHER HARMON, MPH. Heather resides in Wilmington with her husband, Jessie and daughter, Allie. She works in advancement at Wilmington College and is finishing her master's degree in public health promotion and education. Visit her blog at livingpositivelywell.blogspot.com


Let’s try these simple steps first.

Take stock in what you already have. Do not go back to the grocery until you have figured out what you can make out of the food you already have stocked in your pantry and refrigerator. If the food is expired or way past its prime, pitch it or compost it. I know — this seems counterintuitive, but you are going to do less of that from now on! If it is not expired but you are never going to eat it, give it to someone who will, like family, friends, neighbors or a food pantry.

Use it up! Start searching for recipes that use the items you have in your pantry. I had some leftover cornbread that I froze and brought out later to be used as a topping for a casserole. There are other recipes that use up cornbread by serving it with butter and syrup for breakfast, or make cornbread stuffing, cornbread croutons, or cornbread hash. Grilling season reminds me that there is always leftover baked beans and meat. Throw leftover hot dogs in the leftover beans for beans and wieners. Use leftover chicken or burgers in casseroles, soups, salads or stir-fry. If you have leftover vegetables, pasta or rice, and any kind of broth or tomato juice, you can make a quick soup! Fruits and vegetables can be pureed into smoothies, desserts, and soups to name a few. You can even puree some vegetables your kids won’t eat by tossing them in with foods they do like — like mashing cooked cauliflower and mixing with mashed potatoes. There are even several books dedicated to using up leftovers. A few book titles to consider: The Use-It-Up Cookbook by Lois Carlson Willard, Use It Up Cookbook: Creative Recipes for the Frugal Cook by Catherine Kitcho. If you want something quick and easy to access, check out the blog by Tracey Smith called, www.The Book of Rubbish Ideas.wordpress.com.

Buy Fresh. To create less trash, buy your food in its freshest state. Use reusable produce bags and try to buy

Rotate Items. Make sure you have a day that you check your food each week. I check mine on Wednesday because it’s also trash night. Bring the older food to the front or find a recipe to use it up. Utilize the Freezer. My husband and I do not like the same bread and I can’t eat the whole loaf in a week. I take a few pieces out and put them in a container or baggie and freeze the rest. When I have leftover pieces of bread or crumbs, I throw them in a container in my freezer for when recipes call for bread crumbs. When I need more bread, I take it out and let it sit in the container on the counter. There is absolutely no taste difference in bread that has been frozen if you allow it to thaw properly.

Make Your Own. Why buy muffins when you can make your own for very little time or money, especially since they taste so much better? This goes for many other items that can be made with ingredients on hand. Potatoes are another good example. Try buying potatoes at the farm market, growing your own or buying a large bag and making mashed, fried, or baked potatoes. Buying potatoes in their natural state saves a ton of money and they are much healthier. Potatoes get a bad rap sometimes, but the rumors are truly unfounded. Potatoes are a great source of vitamin C, iron, niacin, thiamin and carbohydrates. A plain potato is also low in sodium and fat, unlike packaged potato products. Farmer’s Market. This should be a no-brainer. Food grown locally is going to taste better and it will retain more nutrients than food shipped across the country. You can toss it in your own reusable bag without ever using any plastic or packaging. If you buy eggs from a farmer, take the egg cartons back for them to reuse. Since our counties are surrounded by farm land, we have access to the best food available. I grow most of my own vegetables these days, but I purchase beef and eggs from Nancy and Kent

Pickard of Pickard Farms located on Hoskins Road in Wilmington. You can purchase meat and eggs directly from their farm or they can be found at the Clinton County Farmer’s Market each week (see www.pickardfarms.com). The meat is much tastier than the stuff that is purchased at the store, it wasn’t injected with a bunch of crazy additives and it didn’t travel across the country. Buy only what you need and use it up or freeze it for later use.

Grow your own. Growing a garden has been a great outlet for my husband and me. He can’t sit still and this seemed to be a great way to invest some of his pent up energy. We just did not realize it would become an obsession for us. We love getting our hands dirty and feeling the sun on our backs as we plant, weed and harvest the food we grew ourselves (just remember the sunscreen – ouch!). I love knowing that when I need a tomato or cucumber, I can walk out my back door and grab one rather than driving into town and buying packaged vegetables. At the end of summer, I will do a lot of canning vegetables and tomato sauces for future use. I will be able to reuse the jars that I purchased at a yard sale for years to come. If you live in town or have very little space, there are many great resources for learning to create edible urban landscapes and container gardening. If you grow too much food, give it away! The food pantries can always use fresh produce and I have found that the senior citizen centers love getting fresh produce as well. Compost It! Keep a composter on your counter or under your sink. When you have vegetables, egg shells, coffee grounds and filters, tea bags, paper products, plain pastas, rice and other items, you can throw them into your composter. Planet Green’s Web site has a great article titled, “75 Things You Can Compost, But Thought You Couldn’t.” Check it out! If you really start paying attention to what you buy and how it is packaged, you’d be amazed by how much you could save — in money and in waste. What food items can you buy differently and what can you make from scratch? There are always ways we can reduce our waste and use up what we have. Just be conscious of it and save some dough in the process.

Salt | Summer 2011 | 25

Make a list. Begin making better grocery lists before heading to the grocery. Know what you truly need and how much. Will you really eat all of it this week or before it goes bad?

your food with as little packaging as possible. It helps to buy bulk when you can use everything up in time. Buy dried beans, rice, and other grains in bulk. They have a long shelf life and use less packaging.


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COLLECTING – Half the fun is in the search By Marsha Mundy

People collect things for any number of reasons. Some folks inherit entire collections, some start collecting because they see value in certain objects and others because they seem to enjoy the search.

28 | Salt | Summer 2011

Mike Bauer, of Brown County, said he started collecting old things while he was attending college at Morehead State University in Kentucky. “I was 18 years old and living away from home,” Bauer said. “I started going to yard sales just to find things that I needed for my apartment and eventually I started buying things that I really didn’t need, but liked.” Bauer has been an avid collector for 20 years. Among his accumulations are old dishes, plates, bowls, calendars, gold buttons and cast iron cookware. He has 300 salt and pepper shakers in his possession and is always looking for more. “I probably go to one or two yard sales each week,” he said. “I shop in antique stores around Brown

County and sometimes go to auctions. I’ve found some things online, but I really like to handle the merchandise and see what I’m getting.” Bauer says that he’s interested in anything that’s old, but it doesn’t necessarily have to be an antique. He noted that he’s seen yard sale trends change over the past 20 years. Many folks who go to yard sales now are looking for “retro” finds — articles from the 1960s and 1970s are especially popular. There is a treasure trove in every corner of Bauer’s home and some of the groupings are boxed and just waiting for a place to be displayed. Some of his collectibles are on consignment in area antique shops and the most valuable assortments have been photographed for insurance purposes. “I don’t keep a record of everything that I buy,” he said. “But some of the items are worth more and I’ve got so much stuff scattered around the county that I need to keep some of it catalogued so I know where it is.”


After 20 years of collecting old things, Bauer’s friends know that he’ll keep a look-out for the things they’re collecting. “If someone knows I'm going to a sale, they ask me to look for specific things for them,” he said. “I have a list as long as my arm with things that people want me to look for. I may be looking for something for myself, but I always find something for someone else, too.You have to have the right frame of mind to find something at a yard sale.” Most of the villages around Brown County have designated weekends throughout the summer for village-wide yard sales. These sales make it easier to focus on one area of the county without spending a lot of money for gas. Bauer said that some of his favorite possessions are the ones that he purchased in his hometown. Owning a piece of history from a special area is what keeps him collecting. “The things that I bought in Georgetown are my favorites,” he said. “They aren’t worth more than the other things I’ve got, but since they come from Georgetown, they’re more special to me.” For those who have never attempted to collect and those who don’t know where to begin the process, Bauer offers a few words of advice. “If someone wants to start collecting, but they’re not sure what to collect — all I can say is that you’ll know it when you see it. It’s whatever you’re into.” From buttons and clowns to glassware and antique toys, collections are a matter of individual taste, and individual tastes are as varied as the number of people who live on the planet.You don’t need a large bank account to invest in a personal treasure trove. All you need is a desire to start seeking. What are you waiting for? Pick a favorite and start your search.

Salt | Summer 2011 | 29


An Accidental

HIVE To Make a Prairie Emily Dickinson To make a prairie it takes a clover and one bee. One clover, and a bee. And revery. The revery alone will do,

30 | Salt | Summer 2011

If bees are few.

Shaped like a perfect, long teardrop, it was hanging from a low tree limb. The tight brown mass was alive! It was a swarm of bees on the lookout for a new home. My husband Jim spotted them while mowing the backyard. They dropped by our place, located above Lytle Creek, probably for a short overnight stay. They were spurred by an intense primeval urge to leave their old, overcrowded hive or nest with a new queen. We cautiously viewed the pulsating tear drop and talked it over. “Maybe if we offer them a good home, they might stay,” I said hopefully. “We’ve always talked about having honey bees.” “They’d need a hive,” said Jim. “Maybe we could find some beekeeper nearby and see what we could do.”

Story and Photos by Carol Chroust

This teardrop-shaped swarm of honey bees was discovered hanging from a limb in the author’s backyard.


When the swarm of bees were cut down, a pile of bees fell on the ground. They quickly organized and ".... like a well - trained marching band in a big-time street parade, the little honey bees formed a tight rank and systematically filed into the bee hole." taped the net to a construction helmet, put on a rain jacket and a pair of gloves. As he pulled the jacket sleeves down over the gloves, I noticed there was a knit top on the gloves. “Those bees will be able to sting right through the knit part of those gloves,” I cautioned. “They’ll be alright,” said Jim, eager to get on with it.

He looked online for Clinton County Beekeepers and found Corey Buckley who lived just down the road. Corey came right over. He was a big help several times in getting us started. “I have four hives of my own,” explained Corey as he donned his protective gear. “And I’d like to see more urban beekeepers.” Corey brought a cardboard box made for transporting bees. The box had a lid, some frames and a hole near the bottom covered with a wire mesh plug. He took shears and cut down the swarm. Most fell into the box but a pile landed on the ground. He took out the mesh plug and set the box near the fallen pile of bees.

The hive kit was in pieces and had to be nailed together. It wasn’t hard to make but it took an investment of Jim’s time. Each frame had quite a few parts to it. It included the wax-like window where the bees make their honey comb to fill with honey. He then made a base of concrete blocks to level and elevate the hive. The elevation keeps the hive up out of the snow. The next step was to transfer the bees from the cardboard box to the hive. Jim was his usual innovative self and utilized gear he already owned. He

He carried the cardboard box to the hive and began scraping the bees off the frame into the new hive box. The startled bees went into their programmed protective mode. They were upset! They immediately discovered the vulnerable place on his gloves. As he extended his hands, the jacket sleeves pulled away from the gloves exposing skin. The bees found their way up into his sleeve and congregated there, stinging. I was lucky and got stung only twice. We learned how fast we could run as they chased us back to the house. “They were mad as H---!” said Jim, recalling the painful incident. “I just

The next morning, we made a fast trip to buy a hive kit. The kit came with a top and bottom and the materials to make three wooden boxes and thirty frames. We also bought a net to cover the head. As frugal novices, we passed up the smoker needed to subdue the bees. That was a big mistake.

The author’s husband, Jim, assembles the first hive.

Salt | Summer 2011 | 31

We watched in amazement as the pile of bees immediately began to organize. Like a well-trained marching band in a big-time street parade, the little honey bees formed a tight rank and systematically filed into the bee hole. By twilight, they were all inside with their queen. This was nature at its best and all seemed quiet and peaceful. That’s a good sign, we thought mistakenly.


wasn’t prepared like I should’ve been. I had to regroup. I went back and duct taped every opening shut and finished the job.” The bees quickly settled down and a new beekeeper’s jacket and smoker went to the top of the list of “necessary purchases”. After the bees were transferred, a special-made jar of sugar water was attached to the hive to tide them over until the scouts searched out food and water sources. Bees will travel as far as two or more miles for food and water. They immediately discovered our dogwood tree blossoms. The first box was soon filling with honey so another box was set on top of it. We discovered many interesting things about honey bees and hobbyist beekeeping. We learned bees require at least two to three boxes of honey to use as their winter survival food. Once the bees’ requirements are met, the apiarist can harvest the rest of the delectable honey. A hive can produce 30 to 100 pounds or more of honey. Most hives average closer to the lower end of production. We are told, however, there might be no extra honey the first year. Not only are bees interesting and satisfying to observe, they are beneficial to the environment and are our friends. Along with other insect and animal pollinators, they are necessary for pollination and survival of over 75 percent of the world’s flowering plants and 35 percent of the world’s crops. Honey bees and other pollinators are so vital to the ecosystem, they are called “keystone organisms”. Honey bees are also referred to as “managed pollinators.” The United States Honey bee colonies, along with the wild pollinators, are so crucial, pollinator conservation became an important part of H.R. 6124, Food Conservation, and Energy Act of 2008.

32 | Salt | Summer 2011

Among other plants, honey bees pollinate fruits, berries, nuts, clover, alfalfa, canola, sunflowers and many vegetables including squash. In the past, honey bees were plentiful and farmers could always depend of nature’s pollinators to be nearby and plentiful. With so much loss of the honey bee natural habitat and the decline of the bee population, some farmers hire beekeepers to move hives into their fields.

The newly built hive box is set on a cement base to elevate the hive out of the winter snow.The pole is for an umbrella, an added feature to protect the hive from sun and rain.

Now there are two.... The first hive box was soon filling with honey so a second box was added in the evening when the bees are inside and quieter. Wisely, a smoker was used to subdue the bees.


Any which way...a honey bee gathers nectar. The hive is constantly active. The bees use the sloped bottom for launching and landing.

While the delightful poem “To Make a Prairie,” written by Emily Dickinson, speaks of prairies, clover and “when bees are few”, in reality, they are. Scientists are seriously concerned because one-third of the nation’s honey bee hives are already lost. It is believed some of the causes include infections, pathogens, malnutrition, pesticides and even stress. Another tragic blow to the honey bee population emerged in the 1980s. Traveling into the United States from other countries, the Tracheal Mite infiltrates the honey bee trachea. This deadly microscopic parasite reduced honey bee colonies by tens of thousands. Another result is millions of lost dollars in the honey industry. Planting bee-friendly flowers, plants and trees will help supplement their diet, especially in the time before many plants are in full bloom. Also, avoiding the use of pesticides is essential to bee survival.

CAROL CHROUST Carol has written 29 years for local, regional, state and national publications. She is working on a non-fiction book and an historical fiction novel series. Carol and her husband, Jim, reside in Wilmington.

Salt | Summer 2011 | 33

Fortunately, the bees in our hives are alive and healthy and are contentedly gathering nectar and making their winter food. They opened up a whole new world of interest, education and eco-awareness. We are thoroughly enjoying our small apiary. We are very privileged that these remarkable, fascinating and valuable creatures landed in our yard and chose to stay. And, we can’t wait for the honey!


34 | Salt | Summer 2011

BARN

FLING FAMILY

Highland County’s Hidden Gem

Story By Heather Harmon, MPH. Photos by Tom Collins and John Cropper


I discovered recently that Highland County has been keeping a secret from the rest of us. Maybe they want to keep all the fun for themselves, but I have cracked this case and I am sharing it with you now. I am referring to the Fling Barn, owned by Dr. Bill Fling and his wife Dr. Deborah Kilgallin, both doctors of veterinary medicine who also run the Academy Pet Hospital in Hillsboro. The Fling Barn is located approximately 7 miles outside of Hillsboro. It is part of a 200 acre, familyowned horse farm that has been in the Fling family since the early 1900s, when Dr. Fling’s grandfather built it. The barn is open to the public and offers a venue of live music including blues and rock-n-roll. It is also available for weddings, reunions and other special occasions.

I am not normally a lover of the blues, but I kept an open mind as we traveled down State Route 247 toward the barn. My cohorts were beginning to think I had pulled a fast one on them as we drove the winding country roads, when we finally reached the sign on the corner of Berrysville Road welcoming us to our destination. As we drove down Berrysville, we noticed a pond along the road where people had pitched tents and brought in campers flanking the water’s edge. I found out later that guests can set up camp for free so they do not have to make the long trip home after the show.

Salt | Summer 2011 | 35

I had heard very little about the Fling Barn until February when it was recommended that I check it out. Since then, I have discovered that several people I know have visited the barn and have had a great time. In fact, my aunt and uncle who are serious music lovers have become weekend regulars at the barn. Hearing what a fun place it was, I decided to recruit a crew of “investigators,” and on a recent weekend night we headed to Hillsboro to see for ourselves.


36 | Salt | Summer 2011

The view driving toward the barn is picturesque, overlooking lush, green acreage that appears to go on for miles. There were no cars or people to be seen as we first came upon the Fling Barn. Again, my friends began asking if I had played a prank on them (apparently some people think I would do that). As we turned the corner of the property, we realized there were loads of cars pulling in and people making their way to the barn.

After parking in the grass, we walked up to what appeared to be a typical horse barn, weathered with age and topped with a green tin roof. Tables and chairs were set up in front of the barn where Slow & Low Barbeque was serving a variety of items like pulled pork and chicken sandwiches, nachos, and barbeque dinners. Guests were meandering about, enjoying conversation, food and beverages. The barn doors were open wide with a view of the unique bar. We paid the $5 cover charge, received our wrist bands and headed inside. The bar is a beautifully rustic structure constructed from two slabs of stained white oak and reclaimed barn siding surrounded by walls covered with antiques and photos. With wide smiles, the bartenders served reasonably priced, top-shelf liquor and


buckets of bottled beer. Bill Fling made his way through the crowd shaking hands and welcoming everyone with a joyful and friendly attitude. He and his family are extremely hospitable and do their best to make sure everyone is having a good time. We started up the stairs to the second floor loft where tables and chairs are placed throughout the room facing the stage. I wasn’t sure what to expect from the featured act, the “Lewis Brothers” but I was still keeping that open mind. We found a table long enough to seat our group of ten with a great view of the stage. Shortly after, the band was introduced. When the Lewis Brothers first walked out on stage clad in matching black pants, white button up shirts and black ties, they looked more like they would show up at my house on Monday to recruit me to their church. Within moments of beginning to play, I knew this would not be the case. Instead, the stage with the American flag hanging above their heads served as their pulpit and their sermon was an eclectic mix of folk, rock-a-billy, blues and country. It felt very patriotic as the band proceeded to blow that “open mind” of mine. The monochromatically dressed band was not plain or simple. This band of young men was clearly at home on the stage and did a great job of engaging an audience that was as eclectic as their music.

My husband and I could not believe how much we truly enjoyed the music and before long, people were in front of the stage dancing, clapping, stomping their feet and singing along. Everyone was having a great time and it was evident (by my Uncle Charlie – sorry Charlie) that you don’t have to be a good dancer to get up and enjoy yourself. Approximately 150 people came out to see the show that night. The vibe was always friendly and there was not an ounce of pretention in the room. Dr. Fling tells me we had just missed the “Kentucky Headhunters,” who had played on May 12 of this year. Fling told me he would love to see the crowds grow even more in the future. Unfortunately, it has been difficult to get the word out — so pass this article along to all of your friends. Let them know that if they are looking for a place to enjoy great music, good food and low prices, this is the spot. I can’t believe this little gem has been kept secret from the rest of us for so long. So get out to the Fling Barn for some wildly entertaining live music and have a great time. While you are there, tell my Aunt Hope and Uncle Charlie that I said “Hi.” See you there soon! For more information - Check out the barn’s website — flingbarn.com — to view photos and to find out how to rent it for weddings and other special occasions.

Salt | Summer 2011 | 37


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SPRINGS A

Salt | Summer 2011 | 39

By Lora Abernathy

Local businesses, organizations, individuals donate land, time and resources to feed the hungry through community garden project


Watching needs grow while donations diminished, the people at the center of feeding the hungry in Highland County decided that a solution to their problems was literally right under their feet. “We were out of answers so we thought, 'Well then, if we can't get it donated, we're just going to have to grow it ourselves,'” said Curtis Pegram, director of Hope Christian Alliance and postmaster of the Hillsboro Post Office. When the number of families seeking food assistance increased by 30 percent at area food pantries during the first quarter of 2011 — all while donations from typical sources decreased — HCA decided to help put food on the tables of local families the oldfashioned way: by growing it. Highland County has consistently claimed the highest or second-highest unemployment numbers in the state, almost since the recession began (reports from June 2011 rank it as the third-highest). But when Pegram began his gardening efforts, not only did he find local residents eager to pitch in to help grow the food, he discovered a bottomless well of generosity.

“If we can't get it donated, we're just going to have to grow it ourselves.” Curtis Pegram, HCA Director

Churches and individuals came together to donate land, businesses loaned equipment, manpower and donated plants, and others volunteered to manage and harvest the crops. “Everybody is jumping in once they hear what's going on,” Pegram said.

WHAT'S GOING ON

40 | Salt | Summer 2011

What has become known as the garden project is taking root under the umbrella of the newly-formed Hope Christian Alliance, a network of local food pantries, food kitchens and community partners who work together to share food with one another. While the majority of its members are in Highland County, HCA has established relationships with a few organizations in Brown, Clinton, Warren and Butler counties.

“We decided to … help unfortunate families that can't always control their destiny.” Jeff Parry, Five Points Implement General Manager

Two Hillsboro churches and a Hillsboro farmer donated approximately eight acres of land on three different lots. Their hope is to turn what is now unused ground into a source of food and sustainability for those who are simply hungry. “It was just grass, dormant grass, for 30 years and now it's going to be the hope for a lot of people,” Pegram said, overlooking the property at New Life Church and Ministries.


THE BOTTOMLESS WELL OF GENEROSITY On property owned by New Life on State Route 247, two acres of sweet corn, one acre of potatoes and one acre of Blue Lake green beans are growing. “There is so much competition for canned goods and for fresh fruit and vegetables, that to go buy it is just prohibitive,” said Bill Bowman, HCA president and pastor of New Life. “I don't have a lot of money, but I have a lot of energy and passion.” Good News Gathering, which owns 20 acres of property south of Hillsboro High School on U.S. Route 62, is lending four acres, which will be used exclusively to grow sweet corn. According to Brad Barber, the administrator of ministry development at GNG and the supervisor for its site, the church hopes to break ground on a new building this year on this land. He said the church will use the front 10 acres in the near future, but would not use the back section of the property at this time. “Our philosophy has always been that it's not ours, it's God's. So, let's use it in a way that we can bless other people,” Barber said. “It's going to be a fun project to be involved in. We have many groups that have agreed to help tend, and the harvest will be a churchwide event.” A total of 3,600 tomato plants — all of which were donated by Brad Greene of Brad's Garden Center and Country Store of Hillsboro — will be raised on the one-acre lot offered up by Jim Gorman of Hillsboro.

Greene said he was glad to be involved because he believed that what HCA is doing is worthwhile. “It's nice to see somebody doing that kind of stuff, versus doing money, where they're actually growing something,“ he said. “It's kind of nice, and the way it should be.”

Finding the seed and equipment necessary to farm was another priority for HCA.

Gorman had worked with Pegram at the post office until Gorman retired last year. Already farming tobacco on property passed down from his parents, Gorman said Pegram approached him to see if he'd be willing to donate some of the idle land at his home.

“I said, 'Bob, I'm just going to throw it out there. This is what we're doing, this is how much we need. Whatever you guys can contribute will help,'” Pegram said.

“I figured I'd give it a shot,” Gorman said. “Whatever we can raise, produce and give to the local food pantries, it should help somebody. It's not about us, it's just helping somebody survive.”

“I had a contact from the last food drive we did,” Pegram said. He picked up the phone and contacted Bob Davis with Jackson Area Ministries.

“We gave him a list of what we're doing and within five days he sent back an e-mail that read, 'Got all of your seed. Pick it up on Wednesday the 23 (of March).' We were in shock. That was just unbelievable,” Pegram said. “Whenever Satan puts these barriers up, God just wipes them out and says,

HIGHLAND COUNTY BY THE NUMBERS: are part of the free or reduced-price lunch program.

six-percent higher than the national average of 15%.

Salt | Summer 2011 | 41

in food pantry, kitchen clientele during the first quarter of 2011.


“Model of the future for regional community gardens.” Bob Davis, Jackson Area Ministries 'Go through.'” Founded in the 1970s, one of JAM's core areas of ministry is the Green Thumb Project, which helps people in need grow their own gardens and provides the seeds and plants they need, according to Paul Clever, a JAM board member. Through this outreach, Davis said that he knew of six significantly large-sized community gardens that benefit food pantries in the region, and that HCA's is the largest and best organized. “To me, (Pegram's) idea, and the way they've persevered and organized it, is really the model of the future for regional community gardens because food banks are having a harder time getting food,” Davis said.

42 | Salt | Summer 2011

The generosity continued to extend beyond seed and plants to other gardening essentials. Melvin Liquid Fertilizer in Sabina donated pesticides and weed killer, the Highland County Engineer's Office donated stakes and survey tape, and Five Points Implement loaned equipment, manpower and resources to prep the grounds and plant the sweet corn and green beans in early June. “We decided to help out to be able to help the community and help unfortunate families that can't always control their destiny,” said Jeff Parry, general manager of Five Points Implement in Hillsboro.

REAPING WHAT IS SOWN As the tending stages of the garden project get underway this summer, a look toward the harvest is inevitable, with distribution of the fresh produce a key component. “You can do all of this and harvest, but people still have to come and get it,” Bowman said. That means providing fresh produce might require an adjustment in how the food is distributed. “If a pantry feeds the last Saturday of the month, it may mean feeding the first Saturday of the month if that is when the harvest comes,” Bowman said. After the food is harvested, the plan is to house it in New Life's Psalm 91 Shelter House until the pantries pick it up for their distribution. Pegram said his organization also plans to can some of the produce. “The key word is 'shelf-life' so we can get everybody through the winter time,” he said.

LEADERSHIP UNDETERRED

Parry said the biggest challenge was the overabundance of rain, but finally, at the end of May, the weather started to cooperate.

Pegram said that although harvesting crops will help fill in the gaps between current donations and current needs, "we're going to continue to knock on the doors we always have."

“You can't say enough about them to bring in all that equipment in six different intervals,” Pegram said.

In addition to high unemployment numbers, 54 percent of Highland

County students are enrolled in the schools' free or reduced-price lunch programs, and the local hunger rate is six-percent higher than the national average of 15 percent. Given those statistics, the relief that the harvest will provide can't come soon enough. “As long as we can get them in the ground and get them to grow, keep the grass and weeds out of it, we should have something for somebody to eat,” Gorman said. Whether the food is grown in these gardens or supplied by generous donors, those involved are determined to continue providing for their community. “We're going to talk to key people ... to rebuild or at least hold on until we can get to the other side,” Pegram said. “But we don't want to be in business forever.”

SPRINGS A

LORA ABERNATHY Lora is the Health and Wellness Editor for SALT Magazine and the Southwest Group Online Editor for Ohio Community Media. She resides in Hillsboro with her husband, Gary. Lora trains for and competes in triathlons and blogs about those experiences at www.theironmountaineer.blo gspot.com.


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THE

VIBRANT LOOK OF SUMMER

By Stephanie Stokes

46 | Salt | Summer 2011

Photos contributed by Duralee Fine Furniture Honeysuckle has been named the 2011 color of the year by the Pantone Color Institute. According to their executive director, “In times of stress, we need something to lift our spirits. Honeysuckle is a captivating, stimulating color that gets the adrenaline going – perfect to ward off the blues.” This vibrant tone has already made its début in the fashion world – even showing up on the red carpet. It is also popping up in all sort of fun clothing — check out Old Navy and Pac Sun for examples. Purses, shoes and even higher-end jewelry by Kate Spade and Marc Jacobs have already been seen in the color of 2011. While you may not be comfortable living in a house drenched in honeysuckle, there are many fun ways to incorporate this fresh color into your current interior design color scheme.


A classically designed dining room is energized with a splash of color from a centerpiece in honeysuckle blossoms. The oversized chocolate brown and white damask fabric and wall covering give a modern appeal to a traditional pattern. The repetition of the white upholstered chairs paired with the dark wood of the dining room and table and buffet establish the room’s palette.

This garden inspired space has a fresh look making you believe summer really is here to stay. The colorations of the crewel fabric on the chaise are emphasized with the contrast welting in honeysuckle. The neck roll pillow sports trim and accent buttons in honeysuckle as well.

For a bold look, try painting your walls Vaspar Honeysuckle Rose. A high gloss finish would look dynamic in a girl’s room when paired with white furniture. Try mixing it with accents of apple green, orange or plum.

A new sofa in a vibrant tone can transform a room and give it an up to date look.

Alfresco dining receives a makeover with these nature inspired outdoor fabrics and trims in honeysuckle with green and orange accents. While I am not a “pink person” myself, I am drawn to this enticing blend of pink and coral. Whatever colors you prefer, think about introducing a vibrant, new tone into your decorating scheme this summer. All fabrics and trims featured in this article are courtesy of Duralee Fabrics or one of its sister companies and are available through Hardwick Designs.

Salt | Summer 2011 | 47

STEPHANIE HARDWICK STOKES is an officer of the executive board of the Dayton Society of Interior Designers. Her work has been featured in the Dayton Daily News, the Cincinnati Enquirer and in various Designer Show houses. She resides in Clinton County, and works throughout southwest Ohio. She may be contacted at Hardwick Designs (937) 383-4382 or hardwickdesigns@yahoo.com.

A vivid lamp shade makes a bold statement as it contrasts against the contemporary charcoal gray wall covering by Clarke & Clarke.


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Rick Bailey is the owner of Bailey Animal Hospital in West Union, OH.

VET "Can we keep it?" "It" was a red and white female spaniel-mix dog. Our children had fallen in love with her when she showed up at our home. No one claimed her and the neighbors had seen her wandering the street, so we assumed she had been dropped off. She was a full grown, but young, easy going girl and it didn't take long for her to make her way into our hearts and house. She was the perfect pet until she realized ours was a permanent home. It was then we found out she had a taste for anything stuffed or bound. We returned home one day to find pillows, stuffed toys and books, including a Bible or two, chewed to pieces. Once she had us trained to keep such things out of her reach, she returned to being a perfect pet. (Until Christmas Eve when we returned home and she had 'opened' several presents!)

Some studies estimate that one un-spayed female cat and one un-neutered male cat and their offspring results in 420,000 kittens in 7 years. One dog and her offspring results in 67,000 pups in 6 years. All this results in a LOT

of unwanted pets! Bob Barker has the solution-spay and neuter your pets. The American Veterinary Medical Association advises that having your pets spayed or neutered is a part of responsible pet ownership and an investment in your pet's long-term good health. Getting pregnant — even once — does not benefit dogs and cats. The mating instinct can lead to undesirable behaviors and results in undue stress on both the animal and the human. Spaying and neutering has no effect on a pet's intelligence or ability to learn, play, work or hunt. Most pets tend to be better behaved following the operation, making them more desirable companions. Contrary to popular belief, the surgery will not make your pet fat.

Spayed females are less likely to get breast cancer and neutered males are less likely to get prostate disease, testicular cancer and fight wounds better. If you have unwanted pets, please don't drop them off. They are not able to fend for themselves and few ever survive long enough to be adopted by a loving family. If you are looking for a pet, there are plenty looking for you. Contact local shelters or a call a vet. We usually know where there are plenty of foster pets looking for a permanent home. You might find that perfect pet, with just a few flaws that you can be trained to live with.

DR. RICK BAILEY Dr. Rick Bailey grew up in May's Lick, Ky. and received a Bachelor of Science degree in Animal Science from The University of Ky. In 1980, he graduated from Auburn University College of Veterinary Medicine, and he and his wife, Alice, have operated their private veterinary practice in West Union, Ohio since 1987.

Salt | Summer 2011 | 49

About a month after Pinky's appearance, she quietly went into our bedroom and returned 30 minutes later proudly carrying a pup in her mouth. My wife asked,"Where did she get that?" I just looked at her. We knew Pinky was expecting soon after she adopted us but she had not shown any signs of being in labor. Guess she didn't want to worry us. She loved her puppies. We were to find that she loved all puppies, and kittens too. She's the only pet we've had that "earned her keep."

One year, a client's mother cat met a tragic end, leaving several newborn babies for her humans to feed and care for. Being away from home all day, they offered to pay us to care for them until they were older. We were delighted when Pinky insisted on helping. She made a nest in a closet and kept carrying the kittens to it. She would keep them rounded up and even nursed them. She didn't produce much milk so we still had to bottle feed, but she licked and cleaned and doted over them till they were big enough to go back to their humans. She helped raise another litter of kittens after that and whenever she'd hear or see babies she would get a funny, starry-eyed look. We never knew where Pinky came from, but we're glad she chose us to adopt her. Although she died in 2000, we still often talk about her. Unfortunately, very few strays end up in a caring home. No doubt, thousands of cats and dogs are "dropped off" or abandoned here in Adams County alone. We get calls almost daily about strays and the majority of our patients started out as unwanted pets. We have many wonderful clients who rescue as many as they can.


A stay at an Adams County gem...

Rooster’s 50 | Salt | Summer 2011

The

Nest Bed & Breakfast

Story and photos by

John Cropper


Salt | Summer 2011 | 51

e Oak and ills, where th h g n lli ro , n r its gree ing southeast well known fo before spread is e, the er io h Th O . n of gi rim is replaced by hia” be The southern d farm land ge of Appalac an ed se e n h “t de e of m s beco Hickory forest irginia, trees y and West V ties. un co to io Sc into Kentuck Adams and of es ov gr shaded Nest Bed & the Rooster’s ts si on ti si s County, the an of that tr ion in Adam n U t es W On the edge of th e end of a ven miles nor of woods at th er s. A rn co Breakfast. Se a to d-growth tree t is tucked in the road by ol om g fr Rooster’s Nes lo n y de or id st h oa tw el drive, ont porch of ree winding, grav against the fr . With only th up ty ts er ir sk op d pr n e th s on el large po gs fe in t ter’s Nes two log build area, the Roos on cabin, one of m d m co an bed d a shared e than a busy bedrooms an ’s summer hom owners Sally and Dave ve ti la re a e more lik actly what and that's ex breakfast — White want. said a log home,” e ith the feel of w th s, ed es or -n ic am st en ru ays “Just the . n oo “We were alw rn te af cent Sunday Sally on a re aled to us.” ’s always appe at feel of it. Th


On a whim, my wife and I decided to spend a weekend night at the Rooster’s Nest as a muchneeded getaway. We brought little — a book each, a change of clothes and hiking shoes, in case we decided to visit nearby Serpent Mound (or go for a walk on one of several wooded trails on the 26-acre property.)

52 | Salt | Summer 2011

The Whites’ fondness for log-cabin living comes through immediately when you step into any of the Nest’s three rooms — the Sunset Room, the Sunrise Room and the Roost — yet comfort never seems to be sacrificed in the name of simplicity. Each room features a wood-frame bed, handmade in northern Ohio. Rocking chairs can be found inside and outside the rooms, on the front porch and on the dock overlooking the pond. A full bathroom with a modern shower contrasts with the folksy feel of the bedroom, but that’s a welcome departure. We requested to stay in the Roost, which has its own second-story balcony with views of the woods. Once we noticed the two wooden Adirondack chairs right outside our front door which face outward over a canopy of trees, I knew the books would see more action than the hiking shoes. (I was right.) Inside the room, you can’t help but feel like you stepped into a cozy tree-house where birds perched on tree limbs greet you at the windows. As it happens, the other two rooms are also aptly named — the Sunrise Room overlooks the garden, where the sun rises each morning, and the Sunset Room faces west and boasts views of the pond. It wasn’t long before we settled into those chairs, propped our bare feet on the balcony’s railing and read to a chorus of birds, bugs and that great “silence” of the woods.

For dinner, Dave recommended we try Moyer’s Winery in nearby Manchester, just a 20 minute drive down Ohio 247. The restaurant’s back patio overlooks the Ohio River and a narrow vineyard which lines the river bank. We sampled the house wines while river barges inched past. With the upcoming July 4th holiday just two weeks away, locals set off fireworks up and down the river bank, adding to an already memorable dinner experience. At 8:30 the next morning, Sally and Dave both served breakfast in the dining area of the main cabin. We perked up with coffee and a beginning course of baked bananas in a butter sauce topped with ice cream, while Sally finished the morning’s main course — cranberry, cream cheese and pecan stuffed french toast served with fresh fruit and ham. “I like to fix something that you would never make at home,” Sally said afterward. “I have fun with it.”


IF YOU GO 2658 Coon Hill Road, Winchester, OH 45697

1-877-386-3302 roostersnest@bright.net www.roostersnest.net

For Lunch

The Whites first pursued their dream of owning a bed and breakfast in 1996, when they relocated from Norwood to Middletown in hopes of renovating a 1904 Queen Anne Victorian house into a B&B. Things didn’t go as planned. Dave was laid off from his job and the cost of renovating an historic home proved to be too much. Still, the couple kept their dream in sight. “Our next dream was, well...since we couldn't open a bed and breakfast there, we wanted to retire to a log cabin,” Dave said. Then, while searching online in 2006, Dave came across a logcabin bed and breakfast for sale in rural Adams County. Enter the Rooster’s Nest. The couple moved to Winchester in the summer of 2006 and, by September, the first guests had arrived.

Try Cruiser’s Diner in nearby Seaman, OH. The ’50s style streamline diner features classic diner fare with walls covered in records, newspapers and advertisements from a bygone era. 155 Stern Drive, Seaman, OH 45679

(937) 386-3330

For Dinner Moyer’s Vineyard, Winery and Restaurant is a must see. Unassuming from the front, the view from the back is worth the long waits on a Friday or Saturday night. Make reservations, get a bottle of wine and enjoy the view — and the food! (Oh, and say ‘hi’ to Jacob, the restaurant’s server/photographer extraordinaire.) 3859 US Route 52, Manchester, OH 45144

937-549-2957

For Recreation

The Whites were twice mentioned in Midwest Living in the magazine’s “Best of the Midwest” list, and the Rooster’s Nest is regularly named in local and regional publications. That publicity and regular advertising in the Cincinnati Enquirer have kept a steady stream of newcomers checking in — about 350 of them each year, Dave said.

If you find yourself needing to get out and go during your stay, visit the Indian burial grounds of Serpent Mound in Peebles, or take a trip to Miller’s Bakery & Furniture, a traditional Amish-owned business in West Union. Serpent Mound State Memorial Peebles, OH 45660 960 Wheat Ridge Road, West Union, OH

Now that they’ve accomplished their goal, what’s their favorite part of it all? “The conversations.” Sally said. “Just visiting with people and getting to know them. That’s the best part.”

(937) 544-8524

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“It’s been building ever since,” Sally said.


Out & About July 28 - Aug. 26 - Native American Artifacts Exhibit. A new exhibit of Native American artifacts will be showcased. Cost: $5 - Non-Members; Free for Members Contact Person: Kay Fisher Notes: Wed., - Fri., July 28 - Aug. 26, 2011, 1 pm - 4 pm or by appointment Phone Number: 937-382-4684 Location of Event: Clinton County History Center, 149 E. Locust St., Wilmington, OH 45177 July 29 - 30 - Wilmington Art & Pottery Festival. A two day event specializing in high quality art and pottery. Hand-thrown pottery, glassware, weaving, sculpture, jewelry, wall art and more will be highlighted. This juried show delivers quality art items from functional to ornamental. Expect demonstrations, food and a great time for all. Cost: $4 - Children under 12 - Free Contact Person: Ray & Betty Storer Notes: Fri., July 29, noon to 9 p.m. & Sat., July 30, 9 a.m. - 6 p.m. Phone Number: 937-3826442 Location of Event: Roberts Centre, 123 Gano Road,Wilmington, OH 45177 July 29 - 30 - Indian Artifact Show at the Riverbarn in Manchester. Showtime is Friday, noon-10 p.m. and Saturday from 8 a.m. to 3:30 p.m. Contact Steve Lewis at 937-549-4093 or Mike Evans at 937-549-1877. July 30 - Adams County Genealogy Society Reunion, noon to 4 p.m. at the Heritage Center in West Union. For more information contact the Adams County Genealogy Society at 937-544-8522, Thursdays and Saturdays. July 30 - Campers Yard Sale, Paint Creek. July 31 - Wildcat Hollow Disc Golf Tournament, Pike Lake. July 31 - Page One-Room School House Event, corner of Page School Road off Vaughn Ridge Road in West Union, program begins at 2 p.m. and ends at 4 p.m. Contact Mary Fulton at 937587-2043.

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Aug. 5 – Aug. 6 - Kinfolk Landing Days at Manchester. Celebrate the founding of one of Ohio's oldest villages. Contact Jane Wilson at 937-549-4074 Aug. 5 - 7 - SSCC Theatre will present "Trifles" – Edward K. Daniels Auditorium on Southern State Community College's Central Campus, 100 Hobart Dr., HIllsboro. Tickets are available through www.sscctheatre.com or at the door. Contact: Rainee Angles at 800-628-7722, ext. 2794. Cost: $8 for general admission.

pm. Cost: Free Contact Person: Todd Kaser Notes: Sat., Aug. 6, 2 p.m. - 10:30 p.m. Phone Number: 937-725-8847 Location of Event: Cowan Lake State Park, 1750 Osborn Rd., Wilmington, OH 45177 Aug. 7 - SATH Car and Bike Show, Rocky Fork. Aug. 11 - 14 - The Ohio Valley Antique Machinery Show. This 4-day event is held one mile outside of Georgetown on State Route 125 and Winfield Road. Since 1971, the show has preserved history and passed it along through good family entertainment. Parades, an antique market, craft market, and flea market plus an antique car show, baby costume contest and live music, good food, daily working demonstrations, and hundreds of tractors and engines will be on display. For further information visit www.ovams.org. Aug. 12 -13 - Perseid Meteor Shower Viewing, 10 p.m. - 2 a.m. Everyone will gather on a property adjacent to Serpent Mound to watch the sky for meteor showers. We hope to take a count of how many meteors we see and what direction they are moving. Plus, there will be a guided tour thru the sky. There is no cost, but we ask that you register to get more information. Contact F.O.S.M. at 937-587-3953, www.serpentmound.org Aug. 13 - Meteor Shower Campout. Join us at the main beach and meet the Cincinnati Astronomical Society. Bring chairs and blankets. Enjoy games, crafts and stargazing. Must pre-register for free camping on the beach. Cost: Free Contact Person: Caesar Creek State Park Notes: Sat., Aug. 13, 7 p.m. - 11 p.m. Phone Number: 513-897-2437 Location of Event: Caesar Creek State Park, 8570 E. SR 73, Waynesville, OH 45068 Aug. 13 - Huckleberry Finn Fest, Paint Creek. Aug. 13 - Dog Days (camp with your pet), Rocky Fork. Aug. 20 - 3rd Annual Cowboy Copas Memorial Concert at the Red Barn Convention Center in Winchester. 2223 Russellville Road, concert starts at 6 p.m. Tickets $15.00. Contact Lynne Newman at 937-587-3358. Aug. 20 - 15th Annual Marine Corps League 5-K Race and Walk, 8:30 a.m., Alexander Salamon Airport Winchester, Contact Dan Bubp at 937-544-2581. Aug. 20 - Adams County Cross-County Bike Ride, hosted by the Cincinnati Cycle Club. Contact Andi Daum at (513) 6084457 . Aug. 25 - 28 - Ohio Tobacco Festival, The 27th Annual Ohio Tobacco Festival will be from August 25-28 in the historic village of Ripley. The 4-day event runs Thursday through Sunday and features a parade, an antique car show, and commercial exhibits, plus over 40 food booths. One unique event is the tobacco worm race, others include the tobacco cutting contest, tobacco stripping, and a tobacco spitting contest. Enjoyable for the whole family.

Aug. 6 - Campers Yard Sale, Pike Lake. Aug. 6 - Campers Yard Sale, Rocky Fork. Aug. 6 - Community Beach Party. Meet at South Beach to enjoy a fun-filled day of swimming, games and activities. Food and craft vendors on site. Live entertainment all day. Fireworks at 10

Aug. 25 - 27 - Brown County Bluegrass Festival - This 20th annual festival is held in Georgetown at the Brown County Fairgrounds. Bluegrass music fans flock from all over Brown County and farther.The 3-day show hosts big name acts and has an attendance of about 5,000. This is an family oriented event by sticking to the traditional bluegrass that fans want to


hear. The fairgrounds provides great facilities for campers. For more information www.browncountybluegrass.com or call 513752-2747 or 513-678-6271. Aug. 28 - Page One-Room School House Event at the corner of Page School Road and Vaughn Ridge Road in West Union. Program begins at 2 p.m. and ends at 4 p.m. Contact Mary Fulton at 937-587-2043. Aug. 27 - Owl Outing. Meet at the Nature Center for an exciting evening of owl hunting. Cost: Free Contact Person: Caesar Creek State Park Notes: Sat., Aug. 27, 8 p.m. Phone Number: 513-8972437 Location of Event: Caesar Creek State Park, 8570 E. SR 73, Waynesville, OH 45068 Sept. 1 - Adams County Junior Fair Beef Barbecue, 5 - 7:30 p.m. at the Adams County Fairgrounds in West Union. Contact Corbett Phipps at 937-544-2336. Sept. 2 - 4 - Winchester Caramel Festival. Contact Leona Inskeep at 937-695-0950. Sept. 2 - 4 - Disc Golf, Hilltoppers Open, Pike Lake. Sept. 2 - 4 - Labor Day Weekend Events, Rocky Fork. Sept. 2 - 4 - Labor Day Weekend Events, Pike Lake. Sept. 3 - Pancake Breakfast, Paint Creek. Sept. 3 - 14th Annual Amish School Benefit Cookout at Miller Bakery & Furniture on Wheat Ridge Road. Contact Miller's at 937-544-8524. Sept. 3 - Wheat Ridge Art Market Arts & Crafts Sale from 9 a.m. to 5 p.m. at Millers Bakery & Furniture on Wheat Ridge Road. Presented by the Adams County Arts Council. For more information contact J.R. Bradley at 937-544-4620. Sept. 3 - Archaeology & Ohio Geology Day, Serpent Mound, 10 a.m. - 5 p.m., Members from different chapters of the Archaeological Society of Ohio will display their artifacts and be available to answer questions from the public. Plus, learn about Adams County's unique geological feature “the Serpent Mound Crypto Explosion Area.” Contact F.O.S.M. at 937-587-3953. www.serpentmound.org

Sept. 3 - Amazing Barn Quilt Race. Travel to multiple quilt barns around Clinton County to compete in a variety of challenges. Winning teams will be determined by the best cumulative time on challenges (not driving times), allowing drivers to drive safely and enjoy the scenery. First place team wins $300.00. Second place team wins $150.00. Third place team wins $75.00. Must be 18 years of age or older. Must be registered by August

Sept. 3 - 10 - Highland County Fair, fairgrounds, St. Rt. 73 N., Hillsboro, Ohio, agricultural displays, crafts, livestock shows and sales, floral displays, rides, food, midway, admission fee, free parking. Call 937-393-9975 for more information. Sept. 9 - 11 - Bentonville Harvest Festival. Friday evening, Sat. & Sun. at Bentonville. Contact Sue Naylor at 937-549-3360. Sept. 9 - 11 - Clinton County Corn Festival. Come to the 34th annual Clinton County Corn Festival. Help us celebrate our agricultural heritage as we honor one of the area's biggest industries with a three-day extravaganza. The festival features antique farm machinery, a parade, games, all types of food made from corn, a quilt show, musical entertainent, antiques and crafts and the Corn Olympics! This is an event not to miss in Clinton County. Cost: $3.00 Contact Person: Antique Power Club Notes: Fri., Sept. 9, 11 a.m. - 10 p.m., Sat., Sept. 10, 9 a.m. - 11 p.m. & Sun., Sept. 11, 9 a.m. - 6 p.m. Phone Number: 937-3835676 Location of Event: Clinton County Fairgrounds, 958 W. Main Street, Wilmington, OH 45177 Sept. 9 - 10 - 27th Annual Kiwanis Soccer Classic. Three visiting college men's soccer teams will compete with Wilmington College for the Championship. Each team will play on Friday and Saturday. Cost: Adult - $5; Two-Day Pass - $8; Student – Free. Contact Person: Robert Beck Notes: Fri. & Sat., Sept. 9 & 10, 4 p.m. - 9 p.m. Phone Number: 937-382-1223 Location of Event: Wilmington College, 1870 Quaker Way, Wilmington, OH 45177 Sept. 15 - 18 - 43rd Annual Peebles Old Timers Days. For information contact Marie Palmer at 937-587-3749 or visit www.oldtimersdaysfestival.com. Sept 15 - Oct. 15 - "U-Pick" Apples. "U-Pick" your own delicious, fresh apples right from the orchards at A & M Farm. Call ahead to ensure the perfect harvest conditions for your apples. Many varieties are grown and mature at different times.You pay for what you pick. Cost: Pay For What You Pick Contact Person: Cindi Notes: Sept. 15 - Oct. 15, Monday - Saturday; 9 a.m. - 6 p.m.; Sunday; 1 p.m. - 6 p.m. Phone Number: 513-875-2500 Location of Event: A & M Farm, 22141 SR 251, Midland, OH 45148 Sept. 16 - 18 - Draft Horse Show and Field Days, Highland County Fairgrounds, St. Rt. 73, Hillsboro. See these magnificent animals doing the work they were bred to do in the show ring and in the field, camping available. For more information call 937-393-3525. Sept. 16 – 18 – Fall Festival, Fayette County Fairgrounds, Washington C.H., Rides, games, crafts, food. Free admission. Sponsored by the Fayette County Agricultural Society. 740-3355856.

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Sept. 3 - CrabFest 2011. Celebrate the "World's Largest Horseshoe Crab" structure, named as one of the top 5 roadside attractions in the U.S. Enjoy back-to-back live entertainment, good food and amazing fire jumps by world renowned motorcyclists. Cost: Free. Contact Person: Jim Rankin Notes: Sat., Sept. 3, 10 a.m. - 10 p.m. Phone Number: 513-256-5437 Location of Event: Freedom Worship Baptist Church, 664 W. Main Street, Blanchester, OH 45107

20. Cost: $50 - Team of 2 Contact Person: Diane Murphy Notes: Sat., Sept. 3, 10 a.m. - 5:30 p.m. Phone Number: 937-382-0316 Location of Event: J. W. Denver Williams Park, 1100 Rombach Ave., Wilmington, 45177.


Out & About Sept. 17 - 18 - Thunder In The Hills Hydroplane Races, Rocky Fork State Park, East Shore Drive and Marina, McCoppin Mill Road, Hillsboro, Ohio, record setting speed hydroplane races. For more information contact Dean Davis, (937) 393-1153. Sept. 21 - 24 Seaman Fall Festival. Contact Doris Bailey at 937-386-2083. Sept. 23 - Wheat Ridge Amish School Benefit Auction & Supper. Supper at 4 p.m. & auction at 5 p.m. at Ridge Way Lumber on Wheat Ridge. Contact 937-544-7566. Sept. 23 - 24 - Wilmington Oktoberfest. Wilmington Oktoberfest is a family/community celebration that blends a time-honored German festival with the vitality and charm of small-town America. Oktoberfest features traditional German polka, as well as various other styles of music. Come hungry and sample a variety of authentic German or traditional festival foods.You can also test your skills at one of many games of chance, Monte Carlo tournaments or kids' games. Wilmington Oktoberfest is presented by the local Knights of Columbus, Council 3369. All proceeds from this annual event go to a local 501C charity. Be sure to check our website www.wilmingtonoktoberfest.org for updates and more information. Cost: Free. Contact Person: Dave Ruther Notes: Fri., Sept. 23, 7 p.m. - 11 p.m. & Sat., Sept. 24, noon - 11 p.m. Phone Number: 513-225-1998 Location of Event: St. Columbkille Catholic Church, Mulberry & Main Streets, Wilmington, OH 45177

Local humane societies will also be on site with pets for adoption. Come and meet the breeds and enjoy the show. Cost: $5 - Adult; $4 - Seniors; $12 - Family Contact Person: Diane Curfiss Notes: Sat., Sept. 24, 10 a.m. - 5 p.m. Phone Number: 513583-9992 Location of Event: Roberts Centre, 123 Gano Road, Wilmington, OH 45177 Sept. 24 - Fall Fun Fest Demo Derby. One of the largest demo derby events and payouts in the region with tons of non-stop action with a variety of classes. The action never stops with the County Fair Championship Heat, 12 Team Derby Heat, Full Size Truck Heat, Small Car Heat, Rookie Heat and Riding Mowers. Cost: $10 Contact Person: Clinton County Fairgrounds Notes: Sat., Sept. 24, 6 p.m. Phone Number: 937-382-4443 Location of Event: Clinton County Fairgrounds, 958 W. Main St., Wilmington, OH 45177 Sept. 24 - Soup Supper Benefit for the Louden one room school house 5 to 7 p.m. at the Bratton Township Hall on Louden Road. Contact Mary Fulton at (937) 587-2043 Sept. 24 - Chili Cook-Off, Rocky Fork. Sept. 24 - 25 - Outdoor Adventure Weekend, Pike Lake. Sept. 25 - Page One-Room School House Event at the corner of Page School Road off Vaughn Ridge Road in West Union. Program begins at 2 p.m. and ends at 4 p.m. Contact Mary Fulton at 937587-2043. Sept. 26 - Oct 1 - Brown County Fair, The Brown County Fair also known as “The Little State Fair” has been a part of Brown County for over 150 years. Held the fourth week in September, the fair typically provides mild temperatures for all events. It runs Monday through Saturday with plenty of entertainment the includes concerts, tractor pulls, a demolition derby and horse shows. A parade kicks off the fair in Georgetown. www.thelittlestatefair.com. Sept. 30 - Oct. 2 - Harvest Moon Camp Out, Pike Lake.

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Sept. 23 – Oct. 29 - Wilmington Haunted Hollow Ride. Every fall the fields of Clinton County come alive with screams of horror as our signature "fire breathing" semis chase unsuspecting victims through a forest filled with monsters, madness and mayhem! If you survive the ride, you can try to make it through "Slaughter Hotel," but watch out, Dr. Slaughter doesn't like uninvited guests. Up for more? The inmates of "Nightmare Penitentiary" are anxious to create their own special nightmare for you. Three attractions, one location, continuing to create hysteria at the Hollow. Visit our website www.wilmingtonhauntedhollowride.com for more information and rain closings. Cost: $10 - $30; Depending on package Contact Person: Dave Sharp Notes: Friday & Saturday Nights, Sept. 23, - Oct. 29, 8 p.m. - midnight Phone Number: 937-382-6147 Location of Event: Wilmington Haunted Hollow Ride, 1261 W. Dalton, Wilmington, OH 45177 Sept. 24. - Hometown Fest for Habitat, Grace United Methodist Church, Washington C.H., “A party with a purpose,” with music, food, fellowship. Benefits Fayette County Habitat for Humanity affiliate. (740) 335-0761 for tickets. Sept. 24 - Queen City Cat Show. See hundreds of cats compete for top awards in a Cat Fancier's Association Show. Watch judging, talk to breeders and stroll through our spacious show hall. There will be many vendors with pet-related items for sale.

October - Haunted Hills, Halloween fun in the Magic Waters Woods, 7757 Cave Road, Bainbridge, Ohio. Call 937-365-1388 or visit their website at www.highlandohio.com/magicwater. Oct. 1 – 2 - 10th Annual Old Fashion Draft Horse, Mule, and Pony Field Days at Glen-Dale Park, 2915 Fawcett Road, 6 miles south of Peebles. Contact Dale Grooms at 937-544-3123 Oct.1 - 34th Annual Miller's Anniversary Customer Appreciation Day at Miller Bakery & Furniture on Wheat Ridge Road. Contact Miller's at 937-544-8524. Oct. 1 - 2 - Caraway's Fall Pumpkin Days at Caraway Farms at 8450 Blue Creek Road in Blue Creek, 8450 Blue Creek Road - 1/2 mile south of Blue Creek. Contact Angela at 937-544-7292 Oct. 7 - 8 - Halloween Camp Out, Paint Creek State Park,


Halloween fun abounds! Regular camping fees apply, call the park at 937-981-7061 937-393-4284 for more information. Oct. 7 - 9 - Wheat Ridge Olde Thyme Herb Fair & Harvest Celebration on Tater Ridge Road. Contact Kim Erwin at 937-5448252 or visit www.wheatridgeherbfestivals.com. Oct. 7 - 9 - Appalachian Mountains Artisan Fest, 9764 Tri-County Highway, Winchester, Handmade crafts, jewelry, paintings, antiques, florals, herbs, entertainment and activities. Call 937695-5545 for more information. http://www.hilltopdesigns.org/ Oct. 14 -16 - Halloween Camp Out, Rocky Fork State Park Campgrounds, 9800 North Shore Drive, Hillsboro, Ohio, trick or treat, costume contest, pumpkin carving, regular camping fees apply, one of the most popular lake activities of the year. For more information call 937-393-4284. Oct. 15 - Horse drawn hayride day at Goodseed Farm in Peebles from noon to 4 p.m. Contact Goodseed farm at (937) 587-7021. Oct. 15 - 16 - Adams County Civil War Days at the historical John T. Wilson Home in Tranquility. Starts Friday evening and continues through Saturday. Contact the Adams County Travel & Visitors Bureau at 937-544-5454 or www.johntwilsonhomestead.com. Oct. 16 - Jack Roush Day from 12 - 5 p.m. at Manchester. Contact Buster Rurark at 937-549-3628. Oct. 16, 17, 23 & 24 – Cherry Ridge Farm’s Ohio Corn Maze, Amazing fun for the whole family. Cherry Ridge Farms offers a corn maze, pumpkins, animals, horse barn tours; Meet Tiny Tim, rescued pony, star of a recently published children’s book. Sand art, corn box, face painting, Carmel apple making, food and more. The maze is cut out in the shape of our great state, Ohio. Inside are 10, hidden destination stations. Can you find them all? Group discounts available. Open 10 a.m. - 6 p.m. each day. http://www.cherryridgefarms.org/ Oct. 27 - Boo Fest, 6 - 8 p.m.,Hillsboro Uptown Business Association, Trick-or-Treat Night. Oct. 29 - Thrill in the Ville Halloween Festival, Jeffersonville, Gore Store (haunted store building), kids costume contest, night parade, car show, pumpkin carving contest, pie eating contest, pinewood derby, coffin race, kiddie tractor pull, bands, masquerade dance, and adult costume contest. Chris Humphries (740) 426-9227 or Don Parsley (740) 426-6819. Oct. 29 - United Way Halloween Boo Ball, Location TBA, Washington C.H., Sponsored by United Way of Fayette County. 740-335-8932 for tickets. Oct. 30 - Page One-Room School House Event at the corner of Page School Road off Vaughn Ridge Road in West Union. Program begins at 2 p.m. and ends at 4 p.m. Contact Mary Fulton at 937587-2043.

Nov. 5 - Jingle Bell Bazaar, Hills and Dales Training Center, 8919 US Rt. 50 E., Hillsboro, Ohio, a craft bazaar featuring local artists as well as artists from surrounding areas, come enjoy homemade cookies, handmade quilts, aprons, and other clothing as well as

Nov. 11 - Veterans Day Parade, West Union, 11a.m. Contact Sam Kimmerly at 937-386-0293. Nov. 14 - 15 - Uptown Hillsboro Business Association Holiday Open House, loads of great prizes, special sales and promotions, new Hillsboro-opoly Game begins, shop and do business locally, for more information call 937-840-0701. Nov. 19 - Show of the Season, 9 a.m. to 4 p.m., Fayette County Fairgrounds, Washington C.H.. Annual juried craft show featuring one of the largest gatherings of crafters in southwest Ohio. $1 Admission. Sponsored by the Miami Trace Elementary PTO. Christy Bryant. 740-335-1791. Nov. 25 - Dec. 24 Miller's Christmas Tree Farm – Open daily from 10 a.m. to 5:30 p.m., until December 24. Located west of West Union at 1600 Eckmansville Road. Contact Miller’s at 937544-2220. Nov. 26 - Hillsboro Holiday Parade, uptown Hillsboro, Ohio, lighting of the Courthouse lawn at dusk, for more information call 937-840-0701. December - Highland House Museum, 151 E. Main St., Hillsboro, Ohio, the museum is beautifully decorated throughout for the holiday season, children’s tea party, excellent selection of unique items in the gift shop, for more information call 937-3933392. Dec. 2 - Manchester Hometown Christmas at the Manchester community building from 6 to 9 p.m. Contact Heidi Huron at 937-549-2516. Dec. 3 - Peebles Christmas Celebration lighting of the Christmas tree and other events starts at 6 p.m. Contact Ruth Smalley at 937-587-2417 Dec. 3 - A Court House Christmas, Downtown Washington Court House. Annual Christmas event featuring downtown decorating contest, extended businesses hours with specials, contests and refreshments, Carnegie Public Library open house, Fayette County Court House tours, Fayette County Museum open house with historical re-enactment tours, free horse and wagon rides, Christmas music, Christmas tree lighting, visits with Santa, and more. Sponsored by Alliance for a Prosperous Downtown (740) 636-2354. Dec. 3 - Washington Court House Christmas Parade, Annual parade featuring bands and lighted entries from local and area organizations. Held in downtown Washington Court House, Sponsored by the Fayette County Chamber of Commerce. (740) 335-0761. Dec. 10 -11 - Page One-Room School House Event at the corner of Page School Road off Vaughn Ridge Road in West Union. Program begins at 2 p.m. and ends at 4 p.m. Contact Mary Fulton at 937-587-2043.

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Nov. 5 - 6 - Artisan Folk Fair, Fairfield Local School Complex, 11611 SR 771, Leesburg, Ohio. Established in 1982, the Artisan Folk Fair offers period artisans demonstrating and selling traditional folk arts and crafts, the juried event offers free stage and strolling performers throughout the two days, the event facility is entirely handicapped accessible with ample free parking, food will be available, Sat. 10 a.m. to 5 p.m., Sun. 12 - 5 p.m. For more information call 937-584-4516 or email artisanfolkfair@yahoo.com

seasonal ornaments and wood products, homemade fudge and honey from local beekeepers, a great place to start your Christmas shopping, lunch served by Hills and Dales PTO, plan to come and enjoy the fun! 9 a.m. to 4 p.m., no admission fee, for more information call 937-393-4237


Recipes APPETIZERS AND PICKLES Fruit Dip 8 oz. cream cheese, softened 4 Tbsp. honey 7 oz. jar marshmallow crème Combine all ingredients until well blended. Serve with fruit.

Honey Chicken Wings 1 lb chicken wings 1 Tbsp. oil ½ tsp. fresh ginger 1/3 cup apple juice or dry white wine 2 Tbsp. honey 1 Tbsp. soy sauce 3 chopped green onions Cut wings into sections, discarding tips. Brown chicken in oil, drain skillet, set chicken aside. Add remaining ingredients to pan and bring to boil. Add chicken to sauce, reduce heat and cook 10-15 minutes. Uncover and simmer an additional 5 minutes to thicken sauce, repeatedly spooning over chicken to thoroughly coat. Serve.

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Zucchini Sweet Relish 10 cups zucchini, coarsely ground or grated 4 medium onions, finely diced 1 red bell pepper, finely diced 2 tsp. salt 1 tsp. turmeric 1 tsp. celery seed ½ tsp. black pepper 1 tsp. nutmeg 2 ¼ cups white vinegar 2 cups honey

Combine all ingredients. Cook in a heavy bottom sauce pan over medium heat for 15 minutes, stirring occasionally. Pour into hot pint jars to 1/8” from top. Cap jars and process pints for 15-20 minutes in boiling water bath.

Summer Squash Pickles 9 yellow squash 3 onions 3 tsp. celery seed 1 cup honey 1 ½ cup water ½ cup salt 3 cups cider vinegar

SALADS Summer Salad 4 cups watermelon balls 2 cups cantaloupe balls 2 cups honeydew balls 1 cup honey Juice of 2 lemons 1 ½ cup whipped cream Toss fruit with lemon juice and honey. Chill. Just before serving, fold whipped cream into fruit. Serve.

Slice squash and onions and layer in hot, sterilized pint jars. Combine remaining ingredients in a saucepan and bring to a boil. Pour boiling liquid over squash to ¼ inch from top. Cap jars and process for 1520 minutes in boiling water bath.

Bread and Butter Pickles 4 quarts cucumbers, sliced 6 medium white onions, sliced 3 cloves garlic 1/3 cup pickling salt 2 tray ice cubes (about 28-36 cubes) Mix above ingredients and let stand for at least 3 hours. Remove garlic. Add pickle mixture to the following in a saucepan: 2 ½ cups honey 3 cups cider vinegar 2 Tbsp. mustard seed 1 ½ tsp. celery seed 1 ½ tsp. ground turmeric Bring mixture to boil. Fill hot jars to 1/4” from top. Cap jars and process for 15-20 minutes in boiling water bath.

Crunchy Garden Cole Slaw 3 cups finely chopped cabbage 1 cup grated carrot ½ cup finely chopped onion ¼ cup finely chopped bell pepper ½ cup chopped walnuts Combine above ingredients. Then prepare dressing: ¾ cup mayonnaise 3 Tbsp. cider vinegar 2 Tbsp. honey Stir dressing into slaw mixture. Salt and pepper to taste. Chill 1-2 hours or until ready to serve.


Apple Carrot Salad 3 cups carrot, shredded 3 cups apple, unpeeled, shredded 1 cup golden raisins ½ cup walnuts, chopped 3 Tbsp. honey 8 oz. plain yogurt Combine honey and yogurt until blended in medium bowl. Add remaining ingredients and stir well to coat. Chill.

Honey Orange French Dressing 3 Tbsp. frozen orange juice concentrate ¼ cup cider vinegar ½ cup salad oil 2 tsp. paprika 2 Tbsp. ketchup ¼ cup honey 1 tsp. dry mustard 1 ½ tsp. salt Blend honey with dry ingredients. Add remaining ingredients and whisk or blend until well combined. Makes 1 1/3 cups

MAIN DISHES Easy Asian Chicken 6-8 chicken breasts, boneless, skin on, if preferred ¼ cup honey ¼ cup lemon juice ¼ cup soy sauce ½ cup ketchup or chili sauce 1 Tbsp. sesame seeds Place chicken in a single layer in baking dish. Combine remaining ingredients and pour over chicken. Cover and refrigerate, allowing to marinade several hours or overnight. Grill chicken or cover pan with aluminum foil and bake at 350 degrees for 1 hour, baste with sauce and continue baking uncovered an additional 30 minutes or until chicken reaches a minimum of 165 degrees when measured at thickest point.

6-8 lb. ham 6 oz. can frozen orange juice concentrate 1 cup water ½ cup honey 1 tsp. clove, ground 1 tsp. dry mustard

Bake ham at 350 degrees 10-15 minutes per pound. While ham bakes, combine remaining ingredients in saucepan. Bring to boil. Add 3 Tbsp. cornstarch to ½ cup water and stir well. Whisk into boiling mixture. Boil 1 minute. Remove from heat, cool. Brush ham with glaze several times during last 30 minutes of baking to coat. Add 2-3 tablespoons orange juice to remaining glaze and serve warm with ham.

Pecan Crusted Chicken 6 chicken breasts, boneless, skinless ¼ cup honey ¼ cup Dijon mustard 1 cup finely chopped pecans Combine honey and mustard. Salt and pepper chicken. Coat top side of each chicken breast with mustard mixture. Place pecans in shallow dish and press mustard side of chicken into pecans to coat. Arrange chicken, pecan side up in baking dish. Bake at 350 degrees until chicken reaches a minimum of 165 degrees when measured at thickest point.

Greek Style Meatballs 1 lb ground beef 1 lb ground pork 1 cup fresh bread crumbs 16 oz stewed tomatoes, finely chopped, divided 1 ½ tsp. salt 1 tsp. cumin ¾ tsp. black pepper 1 ½ Tbsp. olive oil ¼ cup dry white wine or stock 3 Tbsp. honey Mix meat, crumbs, 1 cup tomatoes, salt, cumin and pepper. Shape into meatballs. In large skillet, brown meatballs in hot oil and drain. Add remaining tomatoes, honey and wine or stock to skillet with meatballs. Bring to boil, reduce heat, cover and simmer 20-25 minutes. Serve.

Marinated Flank Steak 2 flank steaks, 1 ½ lbs. each 3 Tbsp. honey 3 cloves garlic, minced ¾ cup olive oil ¼ cup soy sauce 2 Tbsp. red wine vinegar

2-3 Tbsp. Dijon mustard 1 green onion, finely chopped Add all ingredients except steak to blender and combine well. Slice diagonal cuts into meat, not piercing completely through. Place meat in shallow dish or Ziploc bag and add marinade. Allow to marinade in refrigerator at least 4 hours or overnight. Remove steaks from marinade and discard marinade. Grill steaks over medium until desired doneness. Let meat rest, covered in aluminum foil for 5 minutes. Slice each steak diagonally in thin slices. Serve.

DESSERTS Hornet’s Nest Cake 1 large box vanilla pudding 1 box yellow cake mix 12 oz. bag of butterscotch chips 2 cups walnuts or pecans, crushed Prepare vanilla pudding as directed on box. Let cool for 10 minutes. Blend cake mix into pudding. Pour in a 9x13”, greased cake pan. Top with bag of butterscotch chips and walnuts/pecans. Bake for 30 minutes on 350 degrees. Try substituting yellow cake and pudding mix for chocolate, and swapping out the butterscotch chips for chocolate chips. - Recipe courtesy of Mickey Fultz of Greenfield.

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Baked Ham with Honey Orange Glaze

1 tsp. cinnamon 1/8 tsp. nutmeg 3 Tbsp. cornstarch


2 cups sifted cake flour 2 tsp. baking powder ½ tsp. salt ½ cup buttermilk ¼ cup almonds, finely chopped ½ tsp. almond extract Powdered sugar Slivered almonds Cream shortening, sugar, honey, extract and orange zest. Add egg yolks one at a time, beating well after each addition. Add sifted dry ingredients alternately with milk until smooth. Pour into parchment lined and greased 8x8 baking dish, loaf pan or Bundt pan. Bake at 350 degrees approximately 50 minutes or until toothpick comes out clean. Juice orange used for zest. Add powdered sugar 1 tablespoon at a time until desired glaze consistency. Pour over cooled cake and sprinkle with slivered almonds.

Honey Peach and Rhubarb Cobbler Chocolate Chip Honey Cookies ½ cup honey 1/3 cup shortening 1 egg, beaten 1 tsp. vanilla 1 ¼ cups flour ¾ tsp. salt ½ tsp. baking soda 1 cup chocolate chips ½ cup chopped walnuts Cream shortening gradually with honey, vanilla and egg until light and fluffy. Add dry ingredients and combine. Stir in chocolate chips and nuts. Drop from teaspoon onto ungreased baking sheet. Bake at 375 10-12 minutes.

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Honey Nut Oatmeal Scotchies 1 cup dry oatmeal, instant ½ cup brown sugar ½ cup honey ½ cup shortening ½ cup butter 1 tsp. salt 2 cups flour 2 eggs ¼ cup milk 1 tsp. baking soda 1 cup butterscotch chips ½ cup walnuts Preheat oven to 350 degrees. Combine

sugar, honey, shortening, honey, eggs and milk. Add dry ingredients. Stir in butterscotch chips and nuts. Spoon onto cookie sheet. Bake 8-10 minutes.

Honey Apple Gingerbread 1/3 cup butter ½ cup brown sugar, packed ½ cup honey 1 egg 1 ¾ cups all purpose flour ½ tsp. salt 1 tsp. baking powder ½ tsp. baking soda 1 ½ tsp. powdered ginger 1 tsp. cinnamon 2 cups apples, peeled, cored and sliced ¾ cup buttermilk Preheat oven to 350 degrees. Cream butter, sugar, honey and egg in a bowl. Sift dry ingredients. Add dry ingredients and buttermilk to butter mixture, alternating each until all combined. Arrange apple slices in bottom of well buttered 9x13 baking dish. Pour batter carefully over apples. Bake 35 to 40 minutes or until toothpick comes out clean. Serve warm with caramel drizzle and whipped cream.

1 lb box frozen rhubarb 10 oz frozen peaches 1 ½ Tbsp. quick cooking tapioca 2/3 cup honey 1 cup sifted flour ½ cup shortening 1 ½ tsp. baking powder 2 Tbsp. sugar ½ tsp. salt ¼ tsp. nutmeg 1/3 cup butter ¼ cup milk Drain fruit, saving juice. Combine juice with tapioca in sauce pan and bring to boil, stirring occasionally. Add honey and remove from heat. Add fruit to thickened juice. Pour into baking dish. Combine remaining dry ingredients and cut in shortening with pastry cutter. Gradually add milk until soft dough is formed. Turn out of floured surface and knead two or three times. Pat our or roll dough to top baking dish. Cut slits in center of dough. Bake at 400 degrees for 30 minutes. Serve hot with ice cream.

HOMEMADE POPSICLES Strawberry Merlot

Honey Orange Amaretto Cake ½ cup shortening ½ cup sugar ½ cup honey Zest of one orange 5 egg yolks

12 large strawberries, stems removed 1 cup Merlot 2/3 cup simple syrup Place all ingredients in blender. Blend until smooth. Pour into molds, freeze.


Recipe

Mojito 2 limes, whole, peeled and white pith removed 1 cup simple syrup 2 Tablespoons white rum 2 Tablespoons mint leaves Place limes, syrup and rum in blender. Blend until smooth. Pour through mesh strainer to remove seed residue. Pour back into blender with mint. Blend until smooth. Pour into molds, freeze.

Mocha Fudgesicle 8 ounces bittersweet chocolate, finely chopped 1 ½ cups heavy cream 1 cup milk 2 Tablespoons cocoa powder 2 teaspoons vanilla extract 4 Tablespoons instant coffee 4 Tablespoons sugar Place chocolate in bowl. Heat cream, cocoa, coffee and sugar over medium heat until hot and completely dissolved, careful not to scald. Pour mixture over chocolate and let set one minute to melt. Whisk until smooth. Stir in milk and vanilla. Pour into molds, freeze.

Index

Apple Carrot Salad Baked Ham with Honey Orange Glaze Blackberry Honey Yogurt Popsicle Bread and Butter Pickles Chocolate Chip Honey Cookies Crunchy Garden Cole Slaw Easy Asian Chicken Easy Breakfast Rolls Greek Style Meatballs Honey Apple Gingerbread Honey Chicken Wings Honey Orange Amaretto Cake Honey Orange French Dressing Hornet’s Nest Cake Honey Nut Oatmeal Scotchies Honey Peach and Rhubarb Cobbler Fruit Dip Lemon Cream Popsicle Marinated Flank Steak Mocha Fudgesicle Popsicle Mojito Popsicle Pecan Crusted Chicken Strawberry Merlot Popsicle Summer Salad Summer Squash Pickles Zucchini Sweet Relish

NEW!

59 59 19 58 60 58 59 19 59 60 58 60 59 59 60 60 58 9 59 18 18 59 18 58 58 58

Private Rehab Suites!

*can be made without instant coffee for a rich, decadent regular fudgesicle.

Lemon Cream ½ cup fresh lemon juice 1 cup sugar 4 Tablespoons lemon zest Pinch salt 2 ½ cups half and half

Rehab Your Way

Whisk all ingredients together in bowl until sugar is dissolved. Pour into molds, freeze.

Place all ingredients together in blender. Blend until smooth. Pour through mesh strainer to remove seeds. Pour into molds, freeze.

For more information, call

(937) 783-4911

2199512

1 2/3 cups fresh blackberries 12 oz. plain Greek yogurt ¼ cup honey, plus or minus to taste

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Blackberry Honey Yogurt


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And one more thought ...

Photograph by John Cropper

“Pleasant words are as honeycomb, sweet to the soul, and healing to the bones.�

Proverbs 16:24


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SALT | Aug. 2011 | Issue 8