CONTENTS July/August 2017
16
Green acres
Danville homeowners take pride in lawns, landscape by
ROBIN HART
28
Kentucky Proud
Boyle County is packed with locally-sourced merchandise by
KENDRA PEEK
IN EVERY ISSUE Publisher’s Letter p.4
Guest chef p.10
Where am I? p.6
#Throwback p.36
Librarian’s Nook p.8
The Scene p.38
Danville Gives Back p.50
On this page: A sign welcomes visitors to Cindy and Ray Hammond’s property. — Photo by Robin Hart. On the cover: A stone path at Diane and Charles Meshako’s home leads past a vintage horse weather vane that appears to be trotting through the greenery. — Photo by Robin Hart. Opposite: A flower blooms in one of the gardens Margo Goodwin uses for her Kentucky Proud business, Fleur. — Photo by Ben Kleppinger. Ju l y / Au g u s t 2 0 1 7
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Publisher’s letter
The great outdoors in Danville
S
ummer is finally here and we are fortunate to live in a place where there are so many outdoor activities to enjoy. We take a look at a few of them in this issue. Our Boyle County librarians have shared their favorite books to read as the Aug. 21 solar eclipse approaches. The eclipse will have a major tourism impact on Western Kentucky and we’ll get to see a partial eclipse here in Danville. Next, we have a feature closer to the heart — in particular the stomach. Who doesn’t enjoy something cooked on a grill? Grilling is the only kind of cooking I can do, and even then I’m a novice. Bobbie Curd spoke with local BBQ expert Mike Southerland about his life of grilling for our Guest Chef feature. You can give Mike’s flank steak tacos recipe a try, and it might challenge you to try something new on the grill. Our big feature is a look at some of the beautiful gardens in Danville. We are excited to showcase just a few of the many amazing lawns and landscapes around. I hope you not only enjoy Robin Hart’s beautiful photos, but that it might challenge you to notice all the beauty we have in our community. We also feature several local businesses and friends that are producing “Kentucky Proud” products. These individuals are making a difference in our community and around the state. Our #Throwback feature takes a historical look at Herrington Lake. For many of you, the photos will bring back fond memories of “Lake Life;” for others, it will show you how the lake has changed over the years.
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Be sure to check to see if you have been captured by one of our photographers for Scene photos from various social events in the area. If not in this issue, you could be caught in the future — so be on the lookout. Whoever said that horsin’ around would get you in trouble didn’t know about Camp Horsin’ Around. The organization focuses on providing summer camp experiences to those kids who have special needs, and they’re our featured Danville Gives Back non-profit. I would be remiss if I didn’t thank all of you for your feedback on our first issue of Danville Living. We received so many great ideas and suggestions and we’re working to incorporate those in future issues. In addition, we received a lot of requests to get added to the mailing list, including a few from out of state. We have grown our distribution by more than 10 percent, which truly is a testament to the outstanding staff we have. It also shows that residents are proud of where we call home and want to help showcase how special it is. Please keep sharing your ideas and suggestions with us so we can continue making Danville Living and promoting all the wonderful things in Danville. —Larry Hensley, Publisher, Danville Living
PUBLISHER - Larry Hensley larry.hensley@danvillelivingmagazine.com
EDITOR - Ben Kleppinger ben.kleppinger@danvillelivingmagazine.com
CREATIVE DIRECTOR -Andy Mooney andy.mooney@danvillelivingmagazine.com
EDITORIAL Bobbie Curd
bobbie.curd@danvillelivingmagazine.com
Robin Hart
robin.hart@danvillelivingmagazine.com
Kendra Peek
kendra.peek@danvillelivingmagazine.com
CONTRIBUTORS Kirk Schlea, Brenda Edwards
ADVERTISING Manager - Carrie Shields
carrie.shields@danvillelivingmagazine.com
Lee Smith lee.smith@danvillelivingmagazine.com
Melanie Tackett melanie.tackett@danvillelivingmagazine.com
CUSTOMER SERVICE Manager - Candi Campbell candi.campbell@danvillelivingmagazine.com
Laurinda Bond
laurinda.bond@danvillelivingmagazine.com
Bonnie Kolasa
bonnie.kolasa@danvillelivingmagazine.com
Brenda Townes
brenda.townes@danvillelivingmagazine.com
On the web:
www.danvillelivingmagazine.com
On Facebook:
www.facebook.com/danvillelivingmagazine
To subscribe:
call (859) 236-2551
Danville Living Magazine 330 S. Fourth St. Danville, KY 40422
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Where am I?
Danville is jam-packed with unique and interesting places, many of which are well-known, but many others of which it might take a keen eye to spot. Do you recognize this photo from around town? Send an email with your guess as to where it’s located to robin.hart@ danvillelivingmagazine.com by Aug. 11 to be entered to win a $50 gift card to a downtown Danville business, courtesy of the Heart of Danville. We’ll draw one lucky winner from the correct entries.
Where were we last time? At the corner of Third Street and Broadway
Librarian’s Nook
O
Looking to the skies
n Aug. 21, a total solar eclipse will be visible in western Kentucky. Hopkinsville will be arguably the best place on the planet to view the rare event. Here in Danville, we’ll see the moon cover almost all of the sun; the eclipse will begin at 1:01 p.m., it will reach its peak at about 2:30 p.m. and it will end shortly before 4 p.m. In honor of the impending eclipse, four Boyle County librarians have offered their recommendations for eclipse- and space-themed books you can check out from the library in either paper or digital form.
Georgia de Araujo Library Director Georgia loves space so much, she made two recommendations:
“Lost Moon: The Perilous Voyage of Apollo 13”
Diana Draper Acquisitions Librarian Selection:
“Mask of the Sun: The Science, History and Forgotten Lore of Eclipses” by John Dvorak
By Jim Lovell and Jeffrey Kruger
Georgia says: “I’m a baby-boomer and the first two decades of my life were spent watching NASA send people into space. ‘Lost Moon’ is a story about impossible odds. What are the odds that absolutely everything can go wrong, and in such spectacular fashion, and still things turn out alright?” nnn
“To Conquer the Air: the Wright Brothers and the Great Race for Flight” By James Tobin
Georgia says: “In the early years of the 20th century, the drive to achieve human flight was a worldwide obsession. Masters of engineering tried to harness power to accomplish it. Many died trying. The secret of flight lay in the grace of the natural world.” 8
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Diana says: The library just got this book in. It’s a good option for readers looking for an eclipse-themed read.
Logan Anderson Youth Services Librarian Selection:
Logan says: “Illuminae” is the first book in a heart-stopping, high-octane trilogy about lives interrupted, the price of truth, and the courage of everyday heroes. It is available as an eBook from the library.
“Illuminae”
By Amie Kaufman and Jay Kristoff
Jamie says: “Beginning with ‘Cinder,’ this series brings a new take on fairy tales. It takes place in a world where the moon is also inhabited and humans on Earth live with cyborgs (advanced prosthetics) and androids.”
Julia Basil Adult Programming Coordinator Selection:
“The Age of Miracles” By Karen Thompson Walker
Julia says: “This book works perfectly for the eclipse theme and it happens to be my favorite book.”
Jamie Helle Reference Librarian Selection:
“The Lunar Chronicles” by Marissa Meyer
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Mike Southerland grills flank steak for his tacos. He’s a member of Team Grilla, which tours national barbecue competitions. Opposite: Southerland’s finished street tacos.
One mean
‘GRILLA’ It takes time and heat to master the art of BBQ. Story and photography by BOBBIE CURD
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The word ‘barbecue’ just means the meat, not the sauce. Good barbecue doesn’t need sauce. That’s just a condiment.”
I
met Mike Southerland when he was a plumber and city council member in Stanford. He never had much love for politics, and he’d always joke about how much he could eat. But I still never expected him to move on to barbecue hierarchy — not only as co-owner of Brothers’ BBQ and Brewing Co. but as a competing member of a nationally touring grill team. I approached Mike with a request to share a recipe for Danville Living. After all, he cooks every day, all day. “Good Lord, I was pretty young…” he says about when he started. He was always in trouble for messing up his mom’s kitchen. But he keeps a clean one now — the back counter of Brothers’ cook area is pretty spic and span. He decided on showing me how to make street tacos. Mike’s got everything all laid out — flank steak, seasonings, peppers, fresh leafy cilantro, a bottle of blue agave tequila. More peppers.
The tequila is for cooking, he assures me, then hands me a perfectly made, strong Bloody Mary with celery and olives. You can start this recipe in the morning, maybe a hot summer day, and the preferred drink for prep-work is a Bloody Mary, he explains. After all, the meat takes 6-8 hours to marinate ...
FROM BEGINNER TO GRILLA “I don’t know, Bobbie. I just wanted to make ribs one day,” he says, while showing me how to lightly score the flank steak with a sharp knife. “So, I bought a smoker and burnt up a bunch’a ribs.” It took him six months to learn how to cook meat. Flame control — it’s all about controlling your heat. He drops the steak down into a plastic bag filled with a mixture of lime, tequila and a bunch of spices, showing me how the plaid marks soak up all the marinade juices. “I put a lot of practice in, cooked a lot of meat. And fire
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Guest chef control is paramount.” Then he bought an offset cooker for $200, had a buddy join him in a competition and won first place in the pork/chicken category. That was 15 years ago. “That’s all it took, that was it from there on out. I was hooked.” Mike admits — yeah, the competition got him hooked, but seeing people enjoy the food was the best. ”When people start actually buying your barbecue? You know you’ve got something going.” He’s come a long way from that beginner’s cooker — he uses the big daddies now, the huge smokers located out back of his restaurant. And the only smaller grill he uses is — of course, he says — a Grilla Kong ceramic griller. He’s a member of Team Grilla, a group of guys from all over who join up at different competitions to strut their grill stuff. Team Grilla just returned from Memphis in May, a really huge barbecue competition that’s known internationally. It’s the big league. Team Grilla came in No. 9 in the entire whole hog division — battling against 300 or so teams. His team members are Shane Draper, Ben Wilson, Dylan Lipe, Bruce Talbot, Jim Loggins, Ron Worbley, Jason Schoulder, Brian Dwyer, Mark Graham and Dave Shidler. “So, it was a big deal for us to be in the top 10. Last year, we were in the middle of the field …” We stand over the grill out back, first grilling the meat and oohing over the char marks, then onto the onions, tomatoes and peppers. There’s a top rack for lower heat, to move veggies over so they don’t burn. He says you don’t want to burn the vegetables and take away all their crispness, as he turns them with long tongs. And the drink of choice for the grill time is Miller High Life — perfect on a hot, hot day over a hot, hot grill. But the meat, he says: “Get it as hot as you
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Mike cuts the flank steak for tacos as his son Aaron watches.
can. You want these char marks, you want to seal in the juices. High heat is paramount.” He looks at me out of the corner of his eye and winks, knowing full-well I’ll appreciate his choice of adjectives.
FINDING A HOME Back before his glamorous Grilla days, he’d be at the Beef Festival in Harrodsburg or any other of the number of central Kentucky competitions he’s tackled, and everyone had the same question: Where’s your restaurant? So he set up shop in the back of a golf course’s pro shop in Stanford. The kitchen had been closed for years, and after a while his gig became a weekend restaurant. “We filled up every single weekend.” With that, he says, he was content — until he could figure out how to run a restaurant. He’d already started creating his own sauces and rubs. It was all trial by error, plus some books. “All the sauces we use here now are sauces we developed in the kitchen at home.” He and his brother, Steve Southerland,
had their eye on The Deli, which used to sit where Brothers’ is now. “We saw where Joe Davis put it up for lease… We met with him, and I think Joe thought we were a couple of idiots. We had no experience. We took whatever cash we could raise, had two backers and got in here in 2013.” And they built everything inside of it — the two of them plus lots and lots of friends, he says. “If not for them, we wouldn’t be here. It was a different crew every week.” The inside was gutted and they started over. A friend of Steve’s set them up with scrap tin for behind the bar and the wood for the walls. They poured the concrete themselves, which is now the broken glass bar — several wine bottles were shattered and then scattered around in it. “Steve put something out there that we needed wine bottles, and the next damn morning? A box of wine bottles was sitting at our back door…” Mike smiles and shakes his head. “it was pretty amazing. People can be amazing.” So many people pitched in and helped, it
was amazing, he says again. But by the time inspections were done, they had enough money left over to buy groceries and make first week’s payroll, and that was it. “We really had to skimp on groceries at first.” It took them three months of operating to make enough back to buy their liquor license. For the first six months they were open, all Mike recalls is being in the kitchen — day and night. Fast forward to today: Bands most every Thursday through Saturday nights, full dinner services and open for lunch, a good assortment of revolving taps and a full service bar. It seems Brothers’ has found its groove. Mike cocks his head and squints up above the bar. “Eh, I’m not sure if we ever did break even …”
FLANK STEAK TACOS (inspired by traditional street tacos) Mix up the marinade (from Chris Grove — nibblemethis.com)
/4 cup of vegetable oil /4 cup of tequila • juice of two limes • 11/2 tsp. Lawry’s seasoned salt • 11/2 tsp. cumin • 11/2 tsp. oregano • pinch of salt • 1/2 teaspoon of chili powder • 1/2 teaspoon of paprika • 1/2 teaspoon of red pepper flakes • 1 tsp. of minced garlic •
1
•
1
• Lightly score steak (make plaid marks on), not too deep • Marinate steak overnight, six to eight hours. It will soak up some marinade, but some will be remaining in the bag.
• Sear steak on high heat — as high as you can get it • Make the salsa Roast tomatoes, onions, garlic and jalapeños until charred (Mike uses a two-zone fire; he has an upper and lower grill, one to move things to in order to keep warm, but on lower heat) Dice up the veggies, smash up the garlic (gets aromatic flavor out) and deseed the jalapeños (cut in half, gently scrape inside seeds) Avocados (Mike uses pre-peeled, halved, vacuum sealed ones that keep much longer) Juice of two limes • Warm corn tortillas on the grill • Cut meat in quarter-inch sections for tortillas, add salsa and leaves of cilantro (Mike says not to chop it), radishes and avocado. Serve it up however you want. “You can take the same recipe, use peppers and onions and make fajitas.” DL
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The Beer Carrier
I
IPA has come a long way
like this are why. Not nearly as turbid as others in the style, it’s still chock-full of tropical fruit flavors, but balanced with just enough of a bitter bite to remind you you’re drinking an IPA. If you get to Louisville, check out their taproom in an old biscuit factory and try some of the other cleverly named brews with more nods to Boston sports and “Arrested Development” references. If Louisville is too far, you can often find their beers on tap at the Bluegrass Pizza and Pub, as well as other places nearby. Kentucky craft beer enthusiasts Their flagship, Homestyle, described on were already spoiled with a wide variety the cans, if you’re lucky enough to find of breweries distributing here, any, as “soft” and “juicy,” is a fine and with more places setting up example of the current craze in shop in the commonwealth, it’s craft beer, the New England-style getting even better. Mile Wide is IPA. Brewed with oats to give it definitely one of the best in our that hazy appearance and sinbackyard. gle-hopped with what I’m sure Pizza and beer may be my fais a hefty amount of Mosaic, it’s vorite food group, but a good quickly becoming a beer I have to burger with fries is always welhave, and, luckily, it’s been showby come too. It doesn’t get more ing up often here in Danville, traditional than that, after all. most recently at the Beer Engine. DAVID Red meat and fried potatoes do a Even the most ardent IPA-hater CARRIER body good, it’s been said. might want to give Homestyle a Nellie Burton’s Steakhouse and Sports shot. Gone is the typical piney bitterness of Bar offers up some interesting choices with the East Coast varieties, replaced with a ton their rotating “burger of the day,” but I of citrusy goodness and stupid drinkability. Hopefully, they’ll keep this nectar coming steadily our way, and soon maybe we’ll get more of their lineup as well, as it seems like everything they do is a hit. Another New England-style IPA (although they prefer to call it “Northeast”), Mile Wide brewery’s NOMAH! is a recent offering from their Scavenger series. Mile Wide is a relatively new brewery in Louisville, but they’ve already made a name for NOMAH! by Mile Wide Brewery at Bluegrass themselves among the hopheads, and beers Pizza & Pub.
f Reddit and my Instagram suggestions are any indication, Nashville brewery Bearded Iris’s popularity is fast outpacing its tiny two-state distribution footprint, and rightfully so.
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Top: Homestyle by Bearded Iris at Beer Engine. Above: Nellie Burton’s blue cheese burger and Hopsecutioner by Terrapin Beer Co.
keep it a little more simple with blue cheese and some blackened seasoning. Of course, having a good beer to wash down your tasty burger is important as well. Terrapin Beer Co.’s Hopsecutioner isn’t a bad pairing. As the name suggests, this IPA uses six different kinds of hops but is especially malt-forward and surprisingly boozy in a really nice way. Like alternative rock pioneers R.E.M., Terrapin is a product of Athens, Georgia, and something any southern beer lover can embrace. They may have lost some of their craft beer street-cred after being bought by MillerCoors late last year, but I’m assuming that funding helped Terrapin finally show up in Kentucky. And the beer’s still pretty darn great. DL
Danville cooks
Summer favorites
A few members of the Cookbook Club, which meets monthly at the Boyle County Public Library, have shared their favorite summertime recipes. This group explores the library’s large collection of cookbooks, taste-tests samples and finds new favorite recipes. For more information about the Cookbook Club, contact Julia Basil at the library to register, (859) 238-7323. To submit your own recipes for possible inclusion in the next Danville Living, email robin.hart@danvillelivingmagazine.com.
Isabel Price
CREAM CHEESE PIE
Ingredients
2 8-ounce blocks of Philadelphia cream cheese, softened • 1/2 teaspoon vanilla extract • 1/3 cup sugar •
Alethea Price
WATERMELON TOMATO SALAD
Ingredients
•5
cups seeded watermelon cubes (about 3/4 inch) • 3 cups cubed tomatoes • 1/4 teaspoon salt • 1 small red onion, quartered and thinly sliced • 1/4 cup red wine vinegar • 2 tablespoons extra virgin olive oil • 1 teaspoon black pepper • 6 lettuce leaves
Barbara Jo Cain CRUNCHY FRUIT AND CHICKEN SALAD
Ingredients •2
cups chicken, cooked and diced • 2 apples, diced • 1 cup pineapple chunks, drained • 1/2 cup celery, diced • 1/4 cup vanilla or plain yogurt • 1/4 cut chopped nuts, optional
•1
cup Cool Whip • 1 graham cracker pie crust
Directions • Whip the cream cheese until smooth. Add vanilla and sugar. Mix well and add the Cool Whip last. • Fill the pie crust and chill for at
Directions • Combine watermelon and tomatoes in a large bowl. Sprinkle with salt; toss to coat. Let stand 15 minutes. Stir in onion, vinegar and oil. Cover and chill two hours. Serve on chilled lettuce leaves if desired. Sprinkle with cracked black pepper to taste. Makes six 11/2 cup servings. “I like this recipe because it is great to take to a picnic or BBQ because it isn’t mayonnaise-based, making it safe for outdoor events. Plus the unusual flavor combinations are a refreshing surprise.” Directions • Mix all ingredients and chill for at least one hour. Serve cold. Garnish with raisins if desired. Makes six 1-cup servings. “I like this recipe because it’s a healthier alternative to the traditional chicken salad recipe. It’s cool and refreshing on a hot summer day.”
least one and a half hours. • Serve and enjoy! “If you have a pot luck to go to and you are really busy with life and work, you can whip this up the night before and you’re ready to go. It only takes about 15 to 20 minutes to make.”
Julia Basil
KOHLRABI AND SUMMER SQUASH SKILLET
Ingredients
•4
slices smoked bacon, chopped • /2 onion, diced • 1 kohlrabi, thinly sliced • 1/2 pound yellow summer squash, sliced • 3 cloves garlic, crushed and finely diced • 1/2 teaspoon salt • 1 teaspoon ground black pepper 1
Directions • Cook bacon in a large skillet over medium-high heat, turning occasionally, until beginning to crisp and release bacon drippings. • Add onion and kohlrabi to skillet; cook and stir 5 minutes. • Add yellow squash, garlic, salt, and black pepper. • Cook until squash has released some liquid but is not soggy, about 5 minutes. Serve immediately. “I love this recipe because it makes use of veggies that are in-season at the same time and it’s one of the few that I’ve had good luck with getting the squash to come out crisp. Also because everything is delicious when you fry it with bacon!” DL Ju l y / Au g u s t 2 0 1 7
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Danville has no shortage of residents with
VERY
GREEN THUMBS Story and photography by ROBIN HART
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nside about a 3-mile radius of downtown Danville, there are sev-
eral wonderful examples of unique
and interesting lawns and gardens. They range from meticulously man-
icured to wildly free — and everything growing in between.
Some local residents have well-
kept, shady areas with lots of tex-
tures and subtle shades of green.
Others keep small yards that can feel surprisingly like a hidden ref-
uge, with rustling leaves and flowing water.
Some have a passion for nature
and want to supply bees and butter-
flies with the nectar and pollen they crave. Others maintain outdoor en-
tertaining areas designed for large and small groups of friends. Our
talented
and
passionate
neighbors have created all of these special places at their homes. May-
be some of the ideas and examples they share on the following pages are just what you need to help make
your own special outdoor living
space a comfortable respite from your everyday life.
Editor’s note: A special thanks to Susan Jonas, a member of the Garden Club of Danville, who was especially helpful in pointing us in Emily and Merle Clark’s home on West Broadway.
the right directions to get the most photogenic yards.
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Emily and Merle Clark’s home was built in 1835.
— B R O A D WAY B E A U T Y —
Emily and Merle Clark West Broadway
Hidden in plain view in the middle of downtown Danville is a spectacular, meticulously manicured landscape surrounding a stately home owned by Merle and Emily Clark. Behind the 8-foot privet hedge along West Broadway sits their federal-style house, built by Robert Russel in 1835 for David J. Ayres. According to Emily, there were probably only a few log structures scattered around the area when the town
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of Danville was a settlement to the southeast. Over the years, the Clarks have augmented the old trees of holly, pine and pig nut trees with kousa dogwood, Japanese maple, saucer magnolia and yellowwood. “As trees have been added and provided more and more shade, we have relied on shade loving plants,” Emily says. The ground covers under the large shade trees now include pachysandra, lily of the valley
and vinca. The Clarks’ favorite area around their home is the front yard, Emily says. It stays the neatest, and they also love the enormous boxwoods that flank each side of the front walkway leading to their home. Emily says the landscaping has been planned for privacy and family enjoyment in the midst of city living. “I look at this as a landscape and not a garden,” she says.
Above, a brick patio serves as an extra seating area in the far reaches of the Clarks’ back lawn, where a subtle burst of yellow flowers and a small stone statue await guests. Below, stone steps and an arched doorway are framed by dogwood trees and shrubs. At right, a brick path leads from the side of the home facing Magnolia Lane to the front entrance. Large boxwoods, ferns and hostas add lots of texture and shades of green to the shady landscape.
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Above left, stone has been stacked to create a beautiful white natural border around the Caywood’s back lawn. Above center, an oversized metal pink butterfly is perched in a dogwood tree and adds a touch of whimsy to the manicured lawn. Above right, Martha Caywood’s favorite lawn ornament sits near the home’s back door. Below, a small seating area is tucked away far from the home and is nearly hidden by large hostas and boxwoods.
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Martha Caywood says there are “no straight lines anywhere” when describing their back lawn. She also tries to incorporate more height with design elements, like the statue placed in a birdbath.
— MAGNIFICENT MAPLE —
Martha and John Caywood Maple Avenue
Martha and John Caywood have lived in their home on Maple Avenue for about 40 years. Martha said it took about 20 years for them to take out unwanted brush, trees and ground covers and transform their spacious yard into a relaxing, park-like lawn. “I don’t have any straight lines anywhere,” Martha said, as she explains her design elements. “There are curves everywhere.” Martha said she likes to use edging plants around the entire lawn. This helps
make mowing easier, she explained, by reducing the need for trimming all the edges. Martha said she has taken advice from other expert designers and is trying to incorporate height in her lawn. “You need to get things up,” she motions, for example placing an old statue in the middle of a bird bath, which is surrounded by colorful annuals. In the far reaches of the lawn, Martha has created a peaceful sitting area framed by large evergreen trees and shrubs with
natural rock edging softened by different varieties of hostas. Even though the open space has a somewhat formal appearance, a bright tree swing suggests otherwise. There is also a pink metal butterfly figure sitting in a tree. “I think I want to hang that on a fence though.” But her favorite is a unique concrete frog perched near the back door that watches over the porch. “I’m always looking for more unique lawn ornaments.”
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The sunroom and patio at Diane and Charles Meshako’s home is the perfect spot to relax and enjoy the back garden’s treasures and bubbling water fountain.
— S A N C T U A R Y AT S T. M I L D R E D ’ S —
Diane and Charles Meshako St. Mildred’s Court
Diane and Charles Meshako’s back lawn has been described as “a beautiful little refuge in town.” Walking through an iron gate off the driveway, one steps onto a stone path and into a private, quiet space where all shades of soothing green ferns, hostas and evergreens join together to create a special hideaway. Birds sweetly chirp and a gentle breeze brushes through the Hemlock branches, adding to the serenity of the garden, which is only a
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short walk to a busy Main Street near Centre College’s campus. Diane said she designed the whole garden to be seen and enjoyed from their sunroom about two years ago. She said they had to remove quite a bit of overgrown plants and found treasures hidden in the cleared space, like old stone benches and a stone staircase leading to a nearby backyard. Diane said her most enjoyed feature in the garden is the water fountain bubbling next to
their covered patio. “I love water,” she says. Macho ferns stand guard on one side of the garden, as a few rows of sun-loving flowers like zinnias and day lilies, and even tomato plants, stretch out to add more color and textures to the outdoor space on the other side. At the rear of the garden, a beautiful horse weather vane with a vintage green patina appears to be trotting through the greenery next to a potted flower.
Left, stone steps that once led to another nearby back yard can barely be seen under the shade of a large magnolia tree. Center, a large blue heron figure watches over the home’s private garden. Right, a ceramic water fountain creates the soothing sound of water trickling that Diane loves. Below, the patio is an inviting place to unwind.
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Above, bright red chairs are just one of several intimate seating areas for visitors to enjoy. Below, the outdoor living spaces were designed to be seen from inside the screened-in porch. Top right, a table with a stainless steel countertop can be used for setting food and drinks for a party. Center right, galvanized trash cans are used as planters for boxwoods. Bottom right, hydrangia bursting with blooms grow along a back deck where an old dinner bell hangs.
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A brick fireplace is the centerpiece of a sprawling lounging area behind Cindy and Ray Hammond’s home. The couple loves to entertain friends and family in their “outdoor rooms.”
— E N T E R TA I N I N G O N E A S T M A I N —
Cindy and Ray Hammond East Main Street
Who thinks every house needs a yard to mow and a garden to tend? Not Cindy and Ray Hammond. Cindy says when they were in the middle of having a back porch constructed on their East Main Street home, her husband asked the builders to level out the dirt for the yard. “I said, ‘Ray you hate to mow grass. You don’t have to have grass,’” Cindy remembers. From then on, the couple worked together to create a one-of-a-kind outdoor living space. Ray says the design and ideas are all Cindy’s, and Cindy says Ray makes it all happen. “We have our own private park,” Cindy says. “Ours is for living, not showing. We
have a lot of porch parties for our friends so we designed all of this for us and them.” A couple of outdoor tables line the side privacy fence and are lit by hand-made sconces from old beer bottles that Ray crafted. Other tables and intimate seating arrangements are placed in the outdoor “rooms” all for their guests’ use and comfort. A large outdoor brick fireplace, built by Ray, is the centerpiece of a spacious lounging area. Stone pathways lead from one cozy area to another and everywhere a visitor looks, they will find whimsical accents. Cindy says some you will easily see, and some you will unexpectedly find. For example, meandering along one path,
you can’t help but notice the tractor seats — “Daddy had them made. He had a dairy farm,” Cindy says — attached to wooden chair legs and painted bright blue. A few steps farther, you can admire an old concrete birdbath filled with succulent plants. But upon closer look, a stone frog is hiding inside, appearing to watch you pass by. Unexpected uses of common items include galvanized trash cans used as planters for evergreen shrubs. Above the steps leading to a wooden deck hangs a large old dinner bell. Ray says it had been on his late wife’s family farm and was called the “Hands in bell.” “I love that it’s all different rooms and very livable,” Cindy says. Ju l y / Au g u s t 2 0 1 7
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Above, Janis and Ron Scott’s home is situated in a peaceful country setting but is only minutes from downtown Danville. Below left, a variety of flowers entice bees and butterflies to stay around. Below right, an old weathered bird feeder sits near the wildflower garden.
— HAVEN ALONG HARRODSBURG —
Janis and Ron Scott Harrodsburg Road
At left, bee hives are tucked away near an old water tower. Above, the honey bee forage garden is planted near the “honey house.” Below, the spacious front lawn separates the Scott’s home from a busy highway.
What better way for a nature-lover and gardener to wake up than to breathe in fresh country air and enjoy acres of old growth trees and honey bee gardens? Having all this just a few miles from downtown Danville is an added plus ... This is how Janis and Ron Scott start their days at their home on Harrodsburg Road. “It’s exciting to me when I get up and I see my immediate surroundings. All the flowers start my day,” Janis says. Looking out across an expansive front lawn dotted with trees of all ages and sizes, you can feel like you’re in the middle of a beautiful green wonderland. Old trees surround their home, which was built in 1845, and 20-year-old oakleaf Hydrangia are bursting with ivory flowers in June. Janis credits her husband, Ron, for the foresight to plant more trees years ago. She said he knew that the 200-year-old trees wouldn’t be around forever. Then came the ice storm, she said. Thankfully his new
trees were already becoming established. Everybody needs as many trees as they can plant,” Janis says. “Never forget the trees. It’s the trees that give us oxygen.” Honey bees and butterflies are also important to our ecology, so she planted a honey bee forage garden not far from her back door and near the honey house, used as a collection area. The yellow bee hives live beside the original stone water tower, which provided the home with indoor running water from 1854 through the 1980s, when city water became available. Flowers like mother wart,
coneflower, blue hisip and cleome thrive in this circular garden. The nectar and pollen draw the bees. “I know the bees like it,” she says. In a shadier location, the Scotts have added a wildflower garden that was once a burn pile area. Janis says she laid it out with a crossshaped path then planted a lot of common milkweed and transplanted other things, then threw in some wildflower seeds and watched what grew. The bees love the milkweed blooms and the Monarch butterflies love the stems to lay their eggs on when the blooms have faded, Janis says. This is a Monarch waystation, she explains. Janis says she doesn’t have a favorite area on their property. “Every part of the yard gives me something different,” she says. There are sunny bright spots with vibrant flowers to enjoy and there are cool, shady areas to rest and quietly read a book after an invigorating day of working in the yard. DL Ju l y / Au g u s t 2 0 1 7
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Making it
LOCAL
Boyle County is packed with businesses that grow, raise, craft, create and sell “Kentucky Proud” By KENDRA PEEK
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“Once upon a time, she taught French to high schoolers. They called her Madame. Madame aimait les fleurs (loved flowers).”
That’s how Margo Goodwin begins the story of Fleur, a local “Kentucky Proud” business. Goodwin’s love of flowers stems from experiences in France, but her business is all about local. “It’s something I really enjoy,” she said. “Kentucky Proud means it’s grown here in Kentucky, and our flowers are grown here on Kemper Lane.” Goodwin, a long-time French teacher at Danville High School, chose the French word for flower — fleur
— as the name for her business. She runs it with help from her husband, Russ, at their Danville home, and they sell flowers most Saturdays at the Boyle County Farmers Market. “This is something I wanted to do a long time ago. I would go to France and see all of these flower stalls and flower markets and I would think, ‘Oh, that is so neat,’ but I never had time,” she said. Then, one day about four years ago, her daughter Ann convinced her to go for it, and Goodwin said she is glad she did. “You learn as you go, as with any job. It’s like with teaching — you learn as you go …” she said, adding that it took “a lot of reading. You just try things.” Fleur is hardly the only Kentucky Proud business around — Boyle County alone has around 70 businesses that have earned the designation, according to the Kentucky Department of Agriculture. Included on
Above: Margo Goodwin, left, and her husband, Russ, are the owners of Fleur and sell their flowers at the Boyle County Farmers Market. — Photo by Kendra Peek. Opposite: Fragrant flowers attract a butterfly to a garden at the Goodwins’ home. — Photo by Ben Kleppinger.
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Above: Ground pork from Rolling Fork Organic Farm, ready for market. The products from Rolling Fork are taken to the Good Foods Co-op and Paul’s Food Market. Below: Sidney Ratliff, of Mozybeau Farms, measures out seeds for Phil Sammons. — Photos by Kendra Peek.
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that list are local restaurants — Cue, Bluegrass Pizza Pub, Grace Café, The Hub … — as well as Wilderness Trail Distillery, a wide variety of farms and the Boyle County Farmers Market. At Fleur, Goodwin said they start with seeds, planting those that need to be started inside in their kitchen and moving them to a space in the basement, where her husband has set up a grow-light system. They later move them into hoop houses, which are currently home to Lisianthus. Some flowers are not grown in the hoop houses, but in garden rows, including Snapdragons and Larkspur. Russ also grows garlic scapes. Fleur is a bit of a family affair — Russ helps by tilling the garden, building the items she needs for the flowers, such as an irrigation system and the hoop houses; and their daughter, Ann, helps sell at the Boyle County Farmer’s Market sometimes.
Goodwin has gotten help from the community, too — she’s grateful for the counsel of Alexis Amorese Sheffield, horticulture agent at the Boyle County Cooperative Extension Office, among others. “She is so helpful,” Goodwin said of Sheffield. “I’ve taken leaves that I’m worried about out there and she’ll help me figure out what it is and what to do about it.” The Kentucky Proud Program began in 2002 as part of the Kentucky Department of Agriculture as a way to highlight the agricultural products grown and produced in Kentucky. Since then, it’s expanded to include an impressive number of programs including Appalachia Proud; Eat to Win Kentucky; Farm to Campus; Farm to School; Farms are Fun; Farm to Fork; Homegrown By Heroes; Jobs for Vets; Junior Chef; and many more. “Kentucky Proud stands for foods, nursery items, crafts, agritourism sites, farmers
Above: Roses grow inside one of the greenhouses at Fleur. — Photo by Ben Kleppinger. Right: Sidney Ratliff, Mozybeau Farms, at his storefront in Perryville. — Photo by Kendra Peek.
markets, state parks and many other products and destinations with roots in Kentucky soil,” according to the Kentucky Proud program. “Kentucky Proud foods are raised, grown or processed in Kentucky by Kentuckians. You can serve Kentucky Proud foods to your family with the confidence that they came from your friends and neighbors just down the road — not from thousands of miles away.” nnn
Another local Kentucky Proud producer is Mozybeau Farms Inc., which has a seed store at 101 W. Second St. in Perryville. Its story starts with a seed. Well, a lot Ju l y / Au g u s t 2 0 1 7
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of seeds, actually: the extra seeds that owner Sidney Ratliff had left over after planting his heirloom crops. “Selling the seeds went hand-in-hand with growing my own garden,” Ratliff said inside his store, where containers full of seeds line the shelves, labeled with names and pertinent information. Ratliff would find he had seeds leftover after buying and planting. “So I started selling them; I’d sell them to friends,” he said. Those sales started about 10 years ago. “That turned into a pretty good business,” he said. “I found that it was good to buy a little extra every year and start selling more and more, in different varieties.” Ratliff, who was recognized in 2015 as a Local Food Hero by the Kentucky Department of Agriculture, first started farming after he moved to Boyle County in 1975. He specializes in heirloom crops, which are those kinds that have been grown for more than 50 years.
A heritage breed pig on the Rolling Fork Organic Farm in Forkland. — Photo by Kendra Peek.
“I stay away from GMO seeds,” Ratliff said. “This is our natural food supply, right here. I have over 400 varieties of heirloom,
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open pollinated seeds, which means you save the seed out of them and plant them — that’s what our forefathers did.”
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naturally adapted to the region. “That means we’ve got to get out and hoe and pull and till weeds — we’re not killing (the weeds). Let’s say, a seed we’ve been growing here for 50 or 100 years, can put up with a little drought, can put up with a little extra rain. They’ve adapted to that,” he said. He said to save the seeds, it’s important to make sure the plant has fully matured for the season. Some are easier than others to tell where the seeds are or to know that they have matured all the way. They all have to be saved the “old-fashioned way.” “We do it by hand,” he said. Heirloom plants are not only adapted to grow in Kentucky climate, Ratliff thinks they have a better taste, too. “When you bite into an heirloom tomato, you have so much better flavor,” he said.
Blueberries at Rolling Fork Organic Farm. — Photo by Kendra Peek.
There’s a history to the heirloom produce that’s part of its appeal — “A lot of our seeds date back to the 1800s, when records started
being kept.” Ratliff said those seeds have not been cross-pollinated with other seeds and have
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859-236-9282 or 859-236-3097 24 Hour Help Line – 1-800-712-4357 www.havencarecenter.org Ju l y / Au g u s t 2 0 1 7
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in the Forkland community. “We have produce, we have pork, and we have beef,” said Scott Gowers, farm manager and partner in the business. The farm’s heritage-breed pork is organic and non-GMO. Gowers said they try to keep 15 pasture-raised pigs on their farm at a time, though in early June it was just eight. The farm plans to offer organic beef — something that takes years to accomplish. “Right now, (our cows are) pasture-raised, grass fed, but we are in the certification process with our calves that have been born here. We’re hoping to start producing beef late summer, but organic beef is not going to come out until 2018,” Gowers said. “It’s a long process. You have to document them from birth, actually, before birth. Mothers have to be on organic pasture for the last trimester of their pregnancy and then from that point on, they have to have nothing but certified organic feed.” Gowers started working at the farm about five years ago, driving from Danville every day. At that time, it was owned by Carl Benson, who started Rolling Fork Organic Farm 10 years ago. “(Benson) bought the land, started establishing the fields, put in blueberries, got a greenhouse and really began Rolling Fork Organic Farm,” Gowers said. It sold about four years ago to the current owners, including Gowers, who became the farm manager. He’s not the first in his family to farm — Gowers said his grandfather
owned a farm near Perryville. Gowers said the farm is currently working with the Natural Resources Conservation Service on a sustainable agriculture grant. It started with fields that were winter rye, which he said they mowed down. “They don’t want you to harvest it. You can graze it, but you can’t harvest it. The idea is, it puts nitrogen back into the soil,” he said. “That seed will come back and then I’ll graze it off.” Besides livestock, Rolling Fork grows 10 produce crops, including blueberries, garlic, potatoes and kale. Rolling Fork’s products can be found in dishes at the pay-whatyou-can restaurant, Grace Café, which is itself a Kentucky Proud-branded business. The farm also sells to Good Foods Co-op in Lexington and Paul’s Fruit Market locations in Louisville; and it participates in a multi-farm Community-Supported Agriculture (CSA) program based in Harrodsburg, Today’s Harvest. “You are what you eat and people are appreciating that more and more, becoming more conscious of what they eat and how it’s raised,” he said. “I think that’s been beneficial, people’s awareness of what they’re eating.”
FLEUR Fleur has flowers for sale from 9 a.m. to 1 p.m. most Saturdays at the Boyle County Farmers Market, in the parking lot of Danville High School, 203 E. Lexington
Ave. You can follow Fleur on Facebook, @ fleurkentucky, to learn more about available flowers and farmers market schedule.
MOZYBEAU FARMS INC. Mozybeau Farm and Seed Store, 101 W. Second St., Perryville, is currently open 9 a.m.-5 p.m. Monday-Saturday. Times change based on the season. Find Mozybeau on Facebook or visit mozybeaufarms. com. ROLLING FORK ORGANIC FARM Products from the Rolling Fork Organic Farm can be found in dishes at Grace Café in Danville, or for purchase at the Good Foods Co-op in Lexington and Paul’s Fruit Market locations in Louisville. The products can also be purchased as part of the Today’s Harvest Community Supported Agriculture, in Harrodsburg, by signing up at localfoodky.com/rsvp/. Follow Rolling Fork Organic Farm on Facebook, @RollingForkOrganicFarm, or visit their website at rollingforkorganicfarm.com to learn more. BOYLE’S KENTUCKY PROUD BUSINESSES You can see a list of all businesses in Boyle County that are “Kentucky Proud” by visiting kentuckyproud.com and clicking on “Find Kentucky Proud” at the top of the page. Then, select Boyle County from the “counties” search box at the bottom left. DL
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Scott Gowers, farm manager at Rolling Fork Organic Farm, holds farm fresh blueberries. — Photo by Kendra Peek.
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469 Denmark Dr. Danville, KY 40422
(843)290-1491
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#Throwback
A photo of the boat dock from the Gwinn Island side shows fishing boats by the walkway to the island.
Summer fun at Herrington Lake Compiled by Brenda S. Edwards Hundreds of people of all ages would gather during summers at the Gwinn Island Boat Dock for a dip in the twin wooden pools and a 12-inch wading pool for kids near the dock. Slides, swings, a diving bar and a sun deck were also at the site from about 1950 to the 1970s. After the pools were remodeled in 1955, admission was 25 cents per day. The late J. Wellington Cooper owned the boat dock. A lunch room also offered refreshments and the dock had boat rentals and sold fishing bait.
A postcard shows the newly built recreation area where a small group uses the pool.
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Photos are from Advocate-Messenger archives at Boyle County Public Library and the “Looking Back” pictorial history of Boyle County.
Above: People gather at the Lunch Room that offered sandwiches and snacks for visitors who came to swim, fish or spend the weekends in cabins on the island. Right: A photo taken at the top of the hill gives a nice view of the pool and Herrington Lake in 1972.
A large crowd gathers at the pools during a warm summer day.
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Ask Kids
Danville Living asks kids: What are you most looking forward to about summer break? Photography by KENDRA PEEK “It’s going to be my birthday.” “Drawing a picture of the school and I’m going to put a tree beside it. And going to the pool.”
Aniston Pittman, 5 Toliver Elementary School
“Swimming with our friends and our family.” Brigid Kelly, 6 Jennie Rogers Elementary School
Aaliyah Robinson, 6 Toliver Elementary School
“To go to my nana’s pool.”
“Going to the pool so I can stand in the pool. I don’t know how to swim yet. I can run in the pool.”
Camden Luke Carrier, 6 Junction City Elementary School
Connor Rijal, 6 Hogsett Elementary School
“I’m moving to my new house.” Emma Lucas, 6 Junction City Elementary School
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“I’m looking forward to playing kickball and a bunch of other games. I have to find some games. Kickball is my favorite.” Jack Miller, 6 Jennie Rogers Elementary
“We’re going on a trip at another house, then coming back to our house, and then we’re going — I forget what it’s called — to ride roller coasters.” Dakota Hamilton, 6 Perryville Elementary School (covered in sidewalk chalk from drawing a humpback whale)
“Going to the beach, because you can swim and it’s fun.” Gavin Coffman, 6 Perryville Elementary School
“I get to go to the beach. I get to build a sandcastle and stay in a hotel.” Jackson Albright, 6 Hogsett Elementary School
“I’m ready for first grade.” Jansen Barnes, 6 Junction City Elementary
“Swimming in our pool.” Jailynn Williams, 6 Perryville Elementary School
“I do like summer because it’s hot. I like to go to the lake and swim.”
“Pool passes and all the library activities and my birthday.”
“Going to the pool because I can swim.”
Kendall Kernen, 6 Jennie Rogers Elementary School
Judah Duncan, 6 Toliver Elementary School
Josie Anderson, 6 Hogsett Elementary School
“Swimming in my pool, because I’m going to get a pool.” Laney Herron, 6 Woodlawn Elementary School
“My parents and my grandma — she wants to go to the beach and my mom wants to go on a boat to this island. I’m really looking forward to going on vacation either to the beach or on the boat to the island, but I think I want to go to the beach because I don’t want to get sea sick or get attacked by a whale.” Malia Blackwell, 6 Woodlawn Elementary School
“I get to go swimming, get to relax on the couch, see my cousin Addie, play video games, and go to the pool.” Wells Lowe, 6 Woodlawn Elementary School
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The Scene
Cathy Smith, a member of The Wheelmen from Michigan.
Great American Balloon Race The Danville-Boyle County Airport hosted the 28th annual Great American Balloon Race on June 2 as part of the Great American Brass Band Festival. A total of 19 teams competed in the race. — Photos by Ben Kleppinger
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Jomin Davis, Adam Graham and Graham’s 19-monthold son, Colton.
Above: The crowd watches as the balloons launch. Left: Circle City Sidewalk Stompers
Left: Hunter Sabells of Louisville. Right: Laurent Nash of Stanford, right, with his daughter, Hollie, 6.
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The Scene
Above: Marykate Merriman takes a ride down the slide. Right: Kaylynn Johnson enjoys the swings.
BOYLE County Fair
The Boyle County Fair was held at the county fairgrounds from June 13 to 17. — Photos by Danville Living staff Clockwise from right: Caitlin Kreider in the livestock show; Leighton Colwick and Shannon Colwick; Mila Hobson enjoys a hot dog; Freddie Green and his dog; Jason James and Jenson James enjoy a ride.
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Left: Lori Kagan-Moore. Above: Yolantha Pace. Right: Liz Orndorff.
Human books The Centre College Library and the Boyle County Public Library hosted “The HUMAN Library” project. This unique event featured “living books,” allowing attendees to hear real stories from real people, gaining a glimpse into their life experiences. — Photos by Robin Hart
Clockwise from left: Margaret Kaus; Allen Arth; Cheri Carbone; Larry Johnson; Katie Upton; Sarah Vahlkamp.
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The Scene
Right: Brantley Reed and Bill Smith on an antique highwheel bicycle. — Photo by Robin Hart.
Far right: Wycliffe Gordon jams on the trumpet. — Photo by Ben Kleppinger.
G R E AT A M E R I C A N
Brass Band Festival
The Roaring 20s were alive and well June 1-4 at the 28th annual Great American Brass Band Festival in Danville. Weather was perfect all weekend, with temps in the 70s much of the time and barely a cloud to be seen.
Above: Sophia Isaac plays her kazoo. — Photo by Robin Hart Left: Richard DeLombard poses for a portrait with an antique high-wheel bicycle. — Photo by Ben Kleppinger
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Above: The Danville Dance Company performs. Right: Billy Goat Strut Revue. — Photos by Ben Kleppinger.
Above: Brass Band Art. — Photo by Ben Kleppinger. Left: Jens Lindemann on the trumpet. — Photo by Joshua Qualls. Right: Hattie Mast waves her flag and plays the kazoo. — Photo by Robin Hart.
Above: Harry Miller takes off his hat for the national anthem. — Photo by Robin Hart. Right: Olivia Prewitt and Maria Montgomery read to children. — Photo by Robin Hart
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The Scene
Above: 18th Century Reenactors. Top left: Commissioner of Travel Kristen Branscum makes a toast. Left: Constitution Square.
Constitution Square 225 Kentucky turned 225 years old on June 1, and it celebrated with a party at the same spot where it was born — Constitution Square Park in Danville. “Welcome home, Kentucky! Everybody wants to go home on their birthday, don’t they?” said Harold McKinney, Boyle County judge-executive, as he delivered a toast in front of about 200 people during the birthday celebration. The birthday event was promoted statewide as the kick-off for the state’s year-long celebration of the 225-year milestone. — Photos by Ben Kleppinger
Left: Conrad Shiba, Stephanie Jeter, Andy Brown and Sam Gleaves perform during the event.
Right: Harold McKinney greets a guest.
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Above: Treasurer Allison Ball speaks. Left: Tom Tye and Tom Ellis shake hands.
Above: Mike Perros makes a toast. Left: Tony Richardson and Tommy Barnett greet each other.
Left: John Miles holds up a mask of George Washington for Ada Miles. Above: Rev. Jim Stewart speaks. Right: Jacob Pankey greets Tom Ellis.
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The Scene GRAMMY Award-winning country superstar and music icon Kenny Rogers brought his final world tour, The Gambler’s Last Deal, to Danville on Saturday, April 8. As an enduring Country Music Hall of Fame member and pop superstar, Rogers has endeared music lovers around the globe with his amazing songs, heartfelt performances, distinctive voice, gift for storytelling and universal appeal. Rogers has played to millions of fans around the world, performing songs from his catalog of 24 Number One hits including “The Gambler,” “Lucille,” “Coward of the County,” “Ruby, Don’t Take Your Love To Town,” “Lady,” “Islands in the Stream,” “She Believes In Me,” “We’ve Got Tonight,” “Daytime Friends,” “Through The Years,” “You Decorated My Life,” and “Buy Me A Rose.” — Photos by Kirk Schlea / Norton Center for the Arts at Centre College
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Kenny Rogers concert
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Danville Gives Back
Camp Horsin’ Around Summer camp caters to kids with special needs. / By KENDRA
PEEK
C
amp Horsin’ Around started in 2002 as a way to provide a true summer camp opportunity to children whose health is compromised or who have special needs. “It’s for campers who, through no fault of their own, their body or life has let them down. Our board has a soft spot for being on the winning side of their memories,” said Julie McAllister with the camp. In the past, children who have visited include those dealing with asthma, spina bifida, cancer, diabetes and being on the autism spectrum. “If they’re here with kids with similar illnesses, it removes the stigma. They’re here with kids to be kids,” McAllister said. “To build friendships, to build memories, to build self-esteem — this is what we’re here for.” Throughout the summer, organizations who serve children with different abilities can bring their campers to the facility to allow their participants to have a “camp experience,” which includes making s’mores, visiting the Chaplin River, enjoying a swimming pool, learning about archery, crossing a swinging bridge and fishing in the pond. The camp features a state-of-the-art clinic for children who need to continue receiving medical treatment while at camp. Camp Horsin’ Around is also home to the Anything is Possible Camp, which is a camp for kids with medical needs who aren’t able to come with a larger group. “Horsin’ Around is excited about this season,” said McAllister.
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Photo submitted Frazann Milbern, Anything is Possible camp director, helps a camper work on her archery skills during a lesson from Bill Atkisson, volunteer.
One of the biggest ways people can help, she said, is to buy things off their wish list and donate them to Camp Horsin’ Around. The complete list can be found online at http://bit.ly/2sFwjba, but McAllister said some of the big essentials include sunblock, bug spray, hand soap in pump bottles, hand sanitizer, folding tables, artsand-crafts supplies, pop-up tunnels, kayaks, oars and life jackets. “If we don’t get them, we have to buy
them,” she said. The camp also welcomes monetary donations, as well as donations of time. The Anything is Possible Camp relies heavily on volunteers to help teach lessons, be “buddies” to campers and serve the children in a variety of ways. For more information about Camp Horsin’ Around, 1159 Claunch Road, Perryville, call (859) 332-0001, find Camp Horsin’ Around on Facebook or visit camphorsinaround.org. DL
A colorful “little free library” in the front lawn on Amanda and Danny Goodwin’s home on Pleasantwood Drive invites all neighborhood children to stop by and pick out a book to read while on their summer break. — Photo by Robin Hart