Tri-State Living • March/April 2018

Wild

March/April 2018

GOING

Animal expert brings wildlife to Tri-State

DUM•DUMS

Tour the candy factory in Bryan, Ohio

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from the publisher

Snakes Alive!

Spring has sprung in this issue of Tri-State Living

Tri-StateLiving March/April 2018

EDITORIAL

Scott Schmeltzer, Publisher Dustin Melchior, Staff Writer Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Dawn Nolan, Contributor news@tri-stateliving.com

a tour of Curtis and Gail Tritapoe’s

SCOTT SCHMELTZER is the publisher and president of Ironton Publications, Inc. He grew up in Marquette, Michigan, in the beautiful Upper Peninsula and recently moved to the Tri-State from Minnesota.

‘S

nakes Alive’ is an expression of surprise that some people say.

This month it is an actual snake that is alive and well at a wild animal show hosted by Gary Bussa.

Check out some of the 25 creatures Gary exhibits in his shows.

Our spring issue then gives you

log home just over the Greenup County line from Ashland. This tremendous piece of heaven is what every person should come home to. The decor is perfectly balanced within every room to make this a showplace for country living.

Since we are already in Greenup County, we decided to indulge ourselves in some good ole fashioned meat and potatoes at Gerber’s Restaurant. The food served at this eatery is mom and grandma-approved. If comfort food is what you crave, Gerber’s has you covered.

This downhome edition would not be complete without a unique peek at the wonderful textile artist Jennifer A. Reis, of Morehead State University. See how she intertwines a combination of fabrics and folk symbols to enhance her amazing designs.

Enjoy the warmer weather of the season as you leaf through the pages of our spring issue.

ADVERTISING

Shawn Randolph, Advertising Director Doug Pinkerton, Sales Consultant Hilary Keller, Sales Consultant Sarah Simmons, Sales Consultant advertising@tri-stateliving.com

PRODUCTION

Kandi Thompson, Creative Director Kelli Jameson, Composing

PHOTOGRAPHY

Jessica St. James, Photographer

Tri-State Living is published a minimum of six times per year by: Ironton Publications, Inc. P.O. Box 647, Ironton, Ohio 45638 www.tristateliving.com 740-532-1441 Advertising rates and information available upon request. Subscriptions are $30 annually; $60 for international subscriptions. Please make checks payable to Ironton Publications, Inc., P.O. Box 647, Ironton, OH 45638

Send us your feedback Snail mail: Tri-State Living, P.O. Box 647, Ironton, OH 45638 Email: feedback@tristateliving.com

4 | Tri-StateLiving

Contents | March/April 2018

16

26 10 “

I’ve been working with fabric since I was about 9 when I learned how to quilt.

”

— Jennifer A. Reis ‘On Display’ | Page 10

22

arts & culture 10 ON DISPLAY w Artist’s work incorporates

fabric, textiles

living 16 EXPLORE OHIO w Spangler Candy Company

producing treats for 100 years

shopping 22 IN THE BIZ w Boutique offers upscale

Marshall University apparel 26 TREASURES w Old Main Emporium offers

variety of Thundering Herd goods

on the cover Gary Bussa, of Greenup County, Kentucky, educates children and adults with his collection of wild animals.

Tri-StateLiving | 5

Contents | March/April 2018

feature 28 WILD ANIMAL SHOWS w Kentucky man entertains,

educates with animals

homes

46

36 SHOWCASE HOME w Home takes advantage of

setting in nature

food

28

46 IN THE KITCHEN w Restaurant specializes in

old-fashioned comfort food 50 FROM THE COOKBOOK w Sweet treats for

spring and summer

in every issue 4 FROM THE PUBLISHER w Spring has sprung

in the Tri-State 66

50

THE LAST WORD w Business owner Robert Slagel believes the internet can bring jobs to Tri-State

66 6 | Tri-StateLiving

36

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arts & culture Tri-StateLiving

up close Jennifer A. Reis turns fabric into folk art icons.

p. 10

arts & culture | On Display

Icons & narratives Morehead State University faculty member uses folk symbols, references in art Story Dustin Melchior | Photography Jessica St. James

J

ennifer A. Reis is an artist known for her work with textiles, which she said she has experience with from a young age.

“I’ve been working with fabric since I was about 9 when I learned how to quilt,” she said. “But I didn’t really get into making art with them until the early 2000s.”

While in school at the Columbus College of Art and Design, Reis said she got into the “Cream of the Crop” exhibition at the Southern Ohio Museum in Portsmouth, entering one of her textile works into a competition for the first time and winning an award.

“When I won at that competition, I got a little bit of notice and said ‘this is something worth pursuing further,’” she said, “I’ve been working exclusively with textiles for about 13 or 14 years. I also make some mixes media pieces, but some element of stitching will be there.”

Reis is currently the coordinator/faculty of Morehead 10 | Tri-StateLiving

State University’s Arts Entrepreneurship Minor Program, and a creative entrepreneur, educator and gallery director with more than 20 years of experience in arts business and administration. She is a trained facilitator for programs such as the AIR Institute of Berea College, Etsy’s Craft Entrepreneurship Program, Kauffman FastTrac and CoreFour entrepreneurship courses, and consults for community development, trade and cultural organizations, including the Kentucky Arts Council, Mountain Association for Community and Economic Development, and the Association for Creative Industries.

Reis’ artistic practice in hand-stitched textiles has been honored with numerous awards, including Kentucky’s Al Smith Fellowship, national adjudicated and invitational

Tri-StateLiving | 11

On Display | arts & culture exhibitions, and teaching opportunities at Arrowmont School of Arts and Crafts, John C. Campbell Folk School, Craft Alliance Center of Art and Design, the Society of Contemporary Craft and the Southwest School of Art. Currently, Reis is working on a series of projects focusing on paper dolls of female religious or historical icons.

“My current body of work, consisting of hand-worked, embellished textile assemblages, hinge on intersections and the inherent tension, disorientation and anxiety arising from conceptual and material collisions,” she said. “I’m incorporating personal narrative and popular culture iconography within Catholic-inspired compositions.

The medium of embellished textiles enables the investigation of polemic or emotionally murky subject matter with a material that can be decorative foil for the content.”

She said one of her current works, “Queen of Heaven,” is representative of her interest in utilizing folkloric symbolism, art historical reference and religious aesthetic as a means of expression.

“My method of hand beading and quilting creates a dimensional surface that is highly tactile and luscious,” she said. “Thoroughly complex and workintensive creative processes attract me.

The art in the work happens during the creative process, and the process becomes a type of meditative labor of stitching symbols and binding narratives.”

Reis has created at least 50 textile pieces, which she puts many of up for sale. a Tri-StateLiving | 13

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Tri-StateLiving

up close For more than a century, the Spangler Candy Company has produced America’s favorite hard candies

p. 16

living | Explore Ohio

A trip through

DUM DUM LAND

Spangler Candy Company has museum, tours of its hundred plus years of history Story Mark Shaffer | Photography Spangler Candy Company

E

veryone knows Spangler’s products — its Dum Dum suckers, Saf-T-Pops, circus peanuts and candy canes have been a staple among kids for generations. What people may not

know is that the ubiquitous candy is made in northwest Ohio.

The Spangler Candy Company factory is located in Bryan, about an hour away from Toledo.

The company is one of the world’s

largest candy makers in the world.

Every day, the factory produced 12 million Dum Dums in 16 flavors plus the Mystery flavor, a half million Saf-T-Pops, 1 million Circus Peanuts and 1 million candy canes for the Christmas season.

The company, which is still a family-owned business, started in 1906 by Arthur G. Spangler, after he bought a bakery in nearby Defiance and moved it to Bryan to make

Explore Ohio | living

baking soda, cornstarch, laundry starch and spices. In 1914, it started making chocolate candies and introduced hard candies and suckers in 1922. Its most popular item is the apple sucker, which sold for one penny.

The company was renamed Spangler Candy Company to better reflect its products. The factory has grown over the past 111 years from a storefront to a factory of 500,000 square feet that employs 520 people.

In December 2005, the Spangler Company Store and Museum was opened.

It was just supposed to be a temporary thing to celebrate their centennial, according to Ann Spangler, the store and museum tour manager.

“We decided to have it for a year or so, to showcase some of the artifacts we have laying around,” she said. They bought trolleys to move groups through displays and see through windows how the candies are made.

“It started off slow but it kept building and building. But it was so successful, it has been open ever since.”

Spangler said they now get about 21,000 visitors a year.

“A lot of it is word of mouth,” she said, adding that most people hear about it from their family or friends. “They say ‘Hey, we toured the Dum-Dum factory, you won’t believe how much candy they make. It was fun, the kids loved it.’ That sort of thing.”

The tours run about every half hour or so. People get onto a trolley and are driven through the receiving warehouse, past the lollipop wrapping room and past where the candies are gravity fed into bins, weighed and then packaged into boxes.

“There are just stacks and stacks of the candy,” Spangler said. “It’s impressive.”

Visitors do not actually get to go into the Tri-StateLiving | 17

FROM SUGAR TO SWEETS

Explore Ohio | living

kitchen section where the candy is made, because of the high temperatures of the boilers used to turn sugar and other products into the hard candies that come out at the end of the production line.

“It is very hot and it is not safe for people to go through,” Spangler said. “And for health and safety reasons, it is very hot and not a good place to let kids into. All our workers have to wear long sleeves and hair nets, safety ear plugs and steel toe boots.”

People do get to see a video of the candy being made.

“It’s actually a better view than if you were standing in the rooms,” Spangler said.

There are also activities for the kids and museum pieces like vintage candy wrappers and advertising pieces. There is also a theater room that shows the history of the candy factory and the Spangler family.

“All in all, its about a half hour tour,” Spangler said. “It is really neat. And people do get a sample at the end of the tour. Kids and adults love that.”

The tours are done on a first-come, firstserve basis, although the company asks that groups of 20 or more call ahead so it is easier to accommodate everyone.

Cost is $5 for adults, $4 for seniors, $3 for kids and kids under the age of 5 get in free with a paying adult.

“We like to think that our candies are affordable treat to give your kids, so we want to make our store museum and tour affordable too,” Spangler said. She added that they try to make souvenirs like T-shirts affordable too. “We want to make this something families could do that was fun and that they could afford.”

For tour times and more information, go to www.spanglercandy.com. a Tri-StateLiving | 19

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shopping Tri-StateLiving

up close Boutique combines Marshall University fandom with sense of fashion

p. 22

22 | Tri-StateLiving

In the Biz | shopping

Where fashion meets tradition Boutique offers fashionable Marshall University wear Story Dustin Melchior | Photography Jessica St. James

H

UNTINGTON — Located in downtown Huntington, Old Main Emporium offers its customers dressier Marshall University clothing for work and numerous unique gifts.

Sara Deel and Sara Sturgen, who both said they have worked in retail for a long time before opening up Old Main Emporium, own the store, which opened in the fall of 2014.

“We’ve both been in retail for quite some time, and we thought we could offer something different for the Marshall fan than what was being offered in the area,” Deel said. “We sell a lot of Marshall University work wear and dressier Marshall stuff than other stores in Huntington. We like to say this is where fashion and tradition meet.”

While the men’s clothing is all Marshall University gear, some of the women’s clothing is not, but still remains only in the Marshall University colors.

Tri-StateLiving | 23

24 | Tri-StateLiving

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Deel said that the store’s customers are one of her favorite parts about owning Old Main Emporium.

“We have a really good group of customers. They’re awesome, and people are so enthusiastic about Marshall University,” she said. “And new people are discovering us all the time. We also do a lot of social media outreach.”

Deel and Sturgen are both from West Virginia and attended Marshall University, something they say they are very passionate about in running Old Main Emporium.

“Our busy season is July through Christmas, and it goes up for football season and back to school,” Deel said. “And we’re always looking for stuff to bring in that we think the customers will really enjoy and be excited about.”

Old Main Emporium is located at 842 Fourth Ave. in Huntington, and is open from 10 a.m.-6 p.m. Tuesday through Friday, 10a.m.-5 p.m. on Saturdays and closed Sundays and Mondays. a

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Old Main Emporium in Huntington offers fashionable selection of Marshall Universitythemed items West Virginia HOME cap $25

HERD

gear

Marshall University Vintage Metal Lunch Box $29

LillybeeU Green & White Wedge $79 26 | Tri-StateLiving

Tri-State Treasures | shopping

Ladies Low-Top Super Sneaker $39

Buffalo Pendant Necklace $25

Marshall University Smathers & Branson Needlepoint Belt $165

Tri-StateLiving | 27

feature | Wild Animal Shows

CREATURE FEATURE Greenup County, Kentucky, man brings wild animals to public Story Heath Harrison | Photography Jessica St. James

“W

e’re going to see some special animals today,” Dr. Des Covery told children gathered for a birthday party at the Highland Museum in Ashland.

“I’ve been to different continents and seen special places,” he said of the hunt for creatures he was about to present to them.

Dr. Des Covery is the name used by Gary Bussa, of Greenup County, who said he has 25 animals at his home that he uses for shows.

Bussa, 47, began the presentation by bringing out a few Madagascar hissing cockroaches.

A few inches long each, they emit a their distinctive sound to scare off predators, he said, as he invited the children to touch them.

28 | Tri-StateLiving

While some eagerly did so, a few were reticent and were content just to look.

Next, Bussa brought up the mother of one of the children for a surprise.

Standing behind her, he placed Dirt Harry, a tarantula he gathered in Mexico, on her shoulder.

Bussa said he gave the arachnid its name because of the needle-like hair covering its body.

“Do you like milkshakes?” he asked the children. “What’s your favorite kind?”

After a few children yelled out flavors, Bussa told them Harry enjoyed a cricket flavor, using his fangs to suck out the insides of the insects when he catches them.

Bussa then brought out Beardie, a bearded dragon he said he rescued from a family who was having difficulty caring for him.

feature | Wild Animal Shows

Wild Animal Shows | feature

“They couldn’t get him to eat,” he said. “So I got him and had him eating again.”

Lastly, he brought out two snakes — Oreo, a brown and white King Snake, followed by Rocky Balboa, a large boa constrictor, which he invited the children and parents to hold as he stretched him out.

Bussa, who serves on the board of the Highlands Museum, said he has been working with animals for about 13 years and currently has many reptiles, amphibians, ferrets and parrots, which he takes to schools and other events.

He said he lived across from the Columbus Zoo for 13 years, where he worked in the petting barn and helped with shows and got a first-hand education animals, which had always interested him.

“They put you in every area,” he said. “You know many species, how to care for them and how to feed them.”

Bussa alternated between working with animals and doing work as a police officer. In addition to the zoo, he also worked on shows at the Fort Lauderdale Museum of Discovery and Science.

About 10 years ago, he moved to Ashland, after his wife graduated with a pharmacy degree.

“There wasn’t anything for me,” Bussa said of the area, as far as zoos were concerned and found that no local museums had animals.

Tri-StateLiving | 31

XX | Tri-StateLiving

He said he applied with the Kentucky Division of Wildlife and got insured before launching his business, Des Coveries Education and Entertainment, locally.

“I originally created it for schools and to do school programs,” he said, adding that he geared the shows toward the curriculum. “I would talk to them in advance and they would let me know what they are teaching.”

He said he has expanded to birthday parties, churches and business events and does shows for children of all ages, as well as adults.

“They love it,” he said. “The kids love it and I love it” He said he is hoping to expand to something “cute and cuddly” soon, and is planning to get a permit for mammals this year.

Bussa said people are often surprised to learn of a company of his nature operating in the area.

“They always say to me, ‘I didn’t realize we had anything like this around here,’” he said.

In addition to his live shows, Bussa said has also worked locally with MyTown TV to create an animal series.

“We’ll have six or seven episodes over the next few months,” he said.

He said he loves his work and the joy it brings to others each time keeps it fresh. “”I’ve been doing this so long, but I never get tired of it,” he said.

For more information on Bussa’s shows, visit www. wildanimalshows.com. a Tri-StateLiving | 33

homes Tri-StateLiving

up close Greenup County home has rustic appeal, setting in nature

p. 36

homes | Showcase

Nature

CLOSE TO

36 | Tri-StateLiving

Showcase | homes

Home provides outdoor lovers the perfect setting and atmosphere Story Heath Harrison | Photography Jessica St. James

C

urtis and Gail Tritapoe’s home is located at the end of a gravel road on 2.5 acres of land in the Rolling Hills subdivision, just over the Greenup County line from Ashland.

The couple bought the log home about six years ago, when Curtis, an engineer, took a job in the area after living in Tennessee.

Curtis said what really sold him on the house was the scenic view to the east from its wraparound back deck, which allows them to see a few miles over the valley of uninterrupted wilderness to the next ridge.

The couple said the panorama reminded them of one you would find in the Great Smoky

Mountains near Gatlinburg, Tennessee.

“I said I could stay here a few years if it’s like living in Gatlinburg,” Gail, who works as a volunteer with several local organizations, said, adding that the couple has now outlasted their original plan of three years in the area.

The home features four bedrooms and three and a half baths and about 3,500 square feet of living space.

Connected to the house is an apartment unit, which is above a multi-car garage and has its own deck and outside access.

Below is a full basement, which they said is still a work in progress.

The Tritapoes said they are the third owners Tri-StateLiving | 37

Showcase | homes

of the home and have done only minor work since moving in, such as putting in new windows and installing a propane fireplace.

On the first floor is the master bedroom, connected to its own bathroom, which includes a large walk-in shower.

Nearby is the kitchen, with granite countertops, connected to the dining area.

Upstairs is a large bedroom, with enough space to include a couch.

Due to the space created by the dormers on the first floor, many of the rooms have large closets built into the walls, with sloped ceilings following the roofline.

Gail said, for decorating, she likes antiques, such as the washstand on display.

“I do a lot of canning, and I like to use jars for decorating,” she said.

One of the most notable antiques the couple has is a grandfather clock, dating back to 1790.

“It was made in London,” Curtis said of the piece, given to him by his great uncle, who lived in Virginia.

He said the face was repainted once, but, otherwise, it retains its original appearance and still runs. A small window on the side allows a view of its inner working and cable system.

Curtis said he is drawn to old clocks and likes to collect and display them.

Another one, located in the living room, was made in the 1830s.

“It has wooden gears,” he said of it.

But the most noticeable item in decorating is the large collection of taxidermied animals mounted throughout the home, which tie in with the rustic atmosphere.

Tri-StateLiving | 39

Curtis is an avid outdoorsman and bow hunter and said he has taken hunting trips nearly every year since 1995.

A large elk, a white tail deer and a bobcat reside in the living room. While, upstairs, is a black bear and others.

Curtis said some of the animals came from Tennessee, like the bobcat, while others are from his travels to Colorado and other areas out west.

Outside, the deck runs the length of the house. In the yard, there is a large pen for dogs, which features a spacious run, while a coop, not in use, allows for chickens and other birds.

The yard features a fire put, while the couple has set up deer feeders, for the yard’s frequent visitors.

The house was featured on the Christmas home tour of the area last year, for which Gail said they had decorated extensively, including putting Santa hats and blub ornaments on a few of the animals. They said the tour, for which there home was the final stop, was extremely popular and brought in hundreds of people.

The couple said they have been happy in the location, enjoying its closeness to nature.

Curtis said he can sit by the window and watch the sunrise over the horizon and see the light trickle slowly into each part of the valley below.

“It looks beautiful out there in the fall, with snow in the winter — anytime” Gail said. “It’s just gorgeous looking out there.” a

Tri-StateLiving | 43

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Tri-StateLiving

food

up close Greenup restaurant offers old-fashioned meals

p. 46

Comfort food | In the Kitchen

FOOD

Gerber’s Restaurant in Greenup, Kentucky, serves meals like your grandmother made Story Mark Shaffer | Photography Jessica St. James

S

ometimes, the latest restaurant fusion food with a trendy topping just doesn’t hit the spot. Sometimes, the need is for food like grandma made for Sunday dinners.

Tucked away in Greenup, Kentucky, just off U.S. 23 is Gerber’s Restaurant, a family-owned and operated restaurant that has specials on family style food, like baked pork chops, country fried steak, baked steak, meatloaf and baked chicken. And of course, the special comes with a side of mashed potatoes and gravy and a choice of vegetables like succotash or green beans.

“Meat and taters, that’s what I call it,” said Jody Gerber.

Gerber’s Restaurant was opened up in May of 1990 by Mike and Clara Gerber and their son, Michael. Mike and Clara are semi-retired.

Now, Michael and his wife, Jody, bought the restaurant in 1998. He cooks and she runs the front. Mike still comes in early in the morning to prep the kitchen before the restaurant opens at 11 a.m.

Jody said was Clara’s idea to open up a restaurant that served good, oldfashioned foods. She had worked as a waitress for a long time and when the Gerber’s decided to move back to Kentucky, they wanted to open a restaurant.

46 | Tri-StateLiving

In the Kitchen | food

“She’s a good cook and Mike is an amazing cook, so they had that,” Jody said. “They thought they would give it a shot.

Sold everything and moved back.”

She said the menu is basically the same now as when they opened.

“It is what they were good at,” Jody said. “We live in a country setting, so it’s country food. It is what people like.

I don’t think people get this type of food as much now. I think people have to work more now, so there isn’t a lot of cooking like mom and gramma used to do. So, they come here and get it.”

A lot of people show up on a particular day for the daily special.

Monday is country fried steak or ham steak. Tuesday is meatloaf. Wednesday is baked pork chop. Thursday is the open faced meatloaf and Friday is the baked steak. Gerber’s is closed on Saturday but open on Sunday.

The most popular specials are the baked pork chops and baked steaks.

“We have had days where we have run out of those,” Jody said. “We have it figured out how much we need to get on a normal day. But those are the two specials that people really come in for. But we still have a full menu.”

Gerber’s Restaurant has a menu of appetizers like cheese sticks, mac and cheese bites, and nacho salad, as well as stalwart items like chili and brown beans and cornbread.

Tri-StateLiving | 47

In the Kitchen | food

The dinners include such hearty comfort food classics as the open face roast beef, country fried steak, grilled ham, shrimp, fried or grilled fish, grilled pork chop, New York strip steak to liver and onions.

There is also a long list of sandwiches from a variety of hamburgers to Reuben, fish, egg salad, an 8 ounce strip steak, BLT, ham and cheese and club sandwich.

“I will brag about our burgers, people love our burger and fries,” Jody said. “Honestly, the most popular is the cheeseburger. It’s the simple things that people look for.”

After 27 years in business, Gerber’s has become a hub in Greenup. You’re as likely to see local and state officials eating baked steak on Friday as you are to sit next to a farmer in town for business.

“We get a wide variety of people,” Jody said.

“And we have people who have coming in here before me. We have families that have been coming since we opened. We have people that I’ve seen grow up and now they bring their kids in.”

The restaurant also attracts a lot of contract workers.

“They come in because they want a meal that sticks with them,” Jody said. “Something that will get them through the day.”

Jody said the restaurant attracts people from all over the region; from Ironton, Wheelersburg, and Ashland. And they are starting to draw from West Virginia too.

“We have a group that comes in from Huntington,” she said. “They have family in the area that started bringing them. Now, they come themselves. They don’t wait for an invitation from the family. It’s really neat to talk to people and see where they are from.” a

Tri-StateLiving | 49

food | From the Cookbook

Maple Bacon Dip • 1 package (8 ounces) cream cheese, softened • 1/2 cup mayonnaise • 1/2 cup milk • 8 slices bacon, cooked and crumbled • 1 package McCormick Original Country Gravy Mix • 1 1/2 cups shredded sharp cheddar cheese, divided • 1/3 cup chopped red apple • 2 tablespoons maple syrup

50 | Tri-StateLiving

Heat oven to 350˚F. In large bowl, mix cream cheese, mayonnaise, milk, bacon, gravy mix and 1 cup cheese until well blended.

Spray 9-inch glass pie plate with nonstick cooking spray. Spread mixture in plate and top with apple and remaining cheese.

Bake 25 minutes, or until heated through and cheese is melted. Drizzle with syrup.

From the Cookbook | food

Greek Tzatziki Salad • 1/2 cup prepared garlic hummus • 1/4 cup greek yogurt dressing, cucumber dill • 1/2 teaspoon salt • 1 tablespoon fresh dill or mint, finely chopped • 1/4 cup sliced scallions • 1/2 teaspoon dried oregano • 1 English cucumber, peeled, seeded and diced into 1/4-inch pieces • 1 pint cherry tomatoes, each cut in half • 1 cup red bell pepper, diced into 1/4-inch pieces • 1 cup green bell pepper, diced into 1/4-inch pieces • 1/2 cup pitted Kalamata olives, halved

Combine hummus with dressing. Add salt and chopped dill or mint. Refrigerate. In large bowl, combine scallions, oregano, cucumber, tomatoes, peppers and olives. Pour refrigerated dressing over vegetables and stir until well combined.

Serve immediately or refrigerate salad; refrigerate or discard leftovers within two hours of preparation. Top with additional chopped herbs before serving.

73 Tri-StateLiving | 51

Chicken Enchilada Soup • 2 teaspoons olive oil • 1 pound chicken breast cut into 1/2-inch cubes • 1 small onion, finely chopped • 2 cloves garlic, minced • 1 can (10 ounces) enchilada sauce • 2 cups reduced-sodium chicken stock • 1 can (10 ounces) diced tomatoes with green chilis • 2 cans (15 ounces each) READ Southwestern Bean Salad • Salt, to taste • Pepper, to taste • Crispy tortilla strips (optional) • Shredded cheddar cheese (optional) • Diced avocado (optional)

52 | Tri-StateLiving

In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5-6 minutes, or until chicken is browned and onions are soft, stirring occasionally. Add garlic; cook 1 minute, until fragrant.

Stir in enchilada sauce, chicken stock, tomatoes and bean salad. Bring to boil. Reduce heat and simmer 10 minutes.

Season with salt and pepper, to taste. Serve with tortilla strips, cheese and avocado, if desired.

From the Cookbook | food

Sweet Watermelon Pizza • Greek yogurt • Watermelon, cut to 1-inch thick round slice • Shredded coconut • Mint • Berries, such as blueberries, strawberries or blackberries • Slivered almonds

Spread yogurt to cover fleshy part of watermelon, leaving room to hold rind. Sprinkle with coconut, mint, berries and almonds, or other toppings, as desired.

food | From the Cookbook

Pecan, Pear, Pomegranate Kale Salad • 1 bunch kale, stems removed • 1/3 cup extra-virgin olive oil, plus 3 tablespoons, divided • 2 small pears, sliced • 3/4 cup fresh pecan halves • 1/2 cup pomegranate seeds • 1/3 cup apple cider vinegar • 2 tablespoons course grain mustard • Pinch of kosher salt • Pinch of cracked black pepper

54 | Tri-StateLiving

Chop or shred kale into small pieces and transfer to large bowl. Drizzle 3 tablespoons olive oil on kale. Massage kale about 3-5 minutes, or until kale becomes glossy, deep green and begins to tenderize.

Add pear slices, pecan halves and pomegranate seeds; toss with kale.

Add remaining olive oil, apple cider vinegar, mustard, salt and pepper to canning jar and secure lid. Shake for several seconds until dressing comes together. Drizzle over salad and toss to coat.

Serve immediately, or allow salad to marinate in dressing up to 30 minutes before serving.

From the Cookbook | food

American Irish Stew • 1 tablespoon extra-virgin olive oil • 1 1/4 pounds beef, top round, cut into 3/4-inch pieces • 3 cloves garlic, minced • Salt, to taste • Pepper, to taste • 1 medium onion, coarsely chopped • 3 medium carrots, peeled and cut into 3/4-inch pieces • 2 medium parsnips, cut into large chunks (optional) • 3 cups low-fat, reduced-sodium beef broth • 4 medium russet potatoes, peeled and cut into large chunks • 1 tablespoon chopped fresh rosemary • 1 leek, coarsely chopped • 2 tablespoons chopped fresh parsley

In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned.

Season with salt and pepper.

Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.

Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.

Serve hot and garnish with parsley, if desired.

Tri-StateLiving | 55

food | From the Cookbook

Grilled Pork Loin Fajitas • 1 Smithfield Prime Boneless Fresh Pork Loin, cut into 1-inch thick steaks • 1 1/2 cups water, divided • 1 cup soy sauce • 1 can (6 ounces) pineapple juice • 6 cloves garlic • 1/4 cup white wine • 1 teaspoon salt • 1 cup unsalted butter, at room temperature • 2 large onions, cut into 1/2-inch wide strips • 1 tablespoon corn oil • Salt, to taste • Pepper, to taste • 12 tortillas • Guacamole (optional) • Sour cream (optional) • Pico de gallo (optional) • Shredded cheese (optional)

56 | Tri-StateLiving

Using meat mallet, pound pork steaks until 1/2-inch thick; place in 1-gallon re-sealable plastic bag. Pour 1 cup water, soy sauce and pineapple juice over pork; seal bag and lay flat in refrigerator 30 minutes, turning occasionally.

In blender, pulse garlic, white wine and salt until thoroughly blended. Whisk butter and slowly incorporate garlic and wine mixture. Reserve at room temperature.

In large skillet over high heat, saute onions in corn oil 2 minutes until they turn deep brown. Add remaining water to skillet and lower heat to medium-low. Cook and stir, scraping bits from bottom of pan, 15 minutes until water has evaporated and onions are caramelized. Season with salt and pepper.

Heat grill to 300˚F for indirect cooking. Lightly grease grates.

Remove pork from marinade and place on grill over indirect heat 4-6 minutes per side, until internal temperature reaches 145 F. Remove pork and brush garlic butter on both sides. Let stand 5 minutes; slice into 3-inch long, thin strips.

While grill is hot, grill tortillas individually. Wrap four tortillas at a time in aluminum foil with a little garlic butter.

In skillet, reheat caramelized onions and serve with fajitas. Top with guacamole, sour cream, pico de gallo and shredded cheese, if desired.

From the Cookbook | food

Smoked Pork Alfredo • 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet • 3 tablespoons olive oil, divided • 1 pound penne pasta • 1 package (8 ounces) sliced mushrooms • Salt, to taste • 2 jars (15 ounces each) Alfredo sauce • Pepper, to taste • 1/4 cup finely chopped green onion (optional) • Grated Parmesan cheese (optional)

Cut pork loin into 1/2-inch thick slices then into 1/4-inch wide strips. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the pork loin 7-8 minutes until well browned. Set aside on separate plate and repeat with 1 tablespoon oil and remaining pork.

Cook pasta according to package directions.

In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.

Drain pasta and return to pot; stir in pork, mushrooms and Alfredo sauce. Stir over medium heat about 4 minutes until heated through. Season with salt and pepper.

Sprinkle with green onions and Parmesan cheese, if desired.

Tri-StateLiving | 57

food | From the Cookbook

Watermelon Rind Pickles • 4 cups water • 1 tablespoon coarse salt • 2 cups peeled watermelon rind, cut into 1-1/2-by-2-inch pieces (leave thin layer of pink) • 3/4 cup granulated sugar • 1 allspice berry • 1/2 cup cider vinegar • 4 peppercorns • 4 whole cloves • 1/2 teaspoon pickling spice • 1 long slice of fresh gingerroot • 1/4 teaspoon celery seeds

58 | Tri-StateLiving

In large pot over medium-high heat, bring water and salt to boil. Add rind pieces and boil until tender, about 5 minutes.

Strain. Transfer rinds to large metal bowl.

In saucepan, combine watermelon rind, sugar, berries, vinegar, peppercorns, cloves, pickling spice, gingerroot and celery seeds. Bring to boil over medium-high heat, stirring until sugar dissolves. Simmer 15 minutes until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid.

Cover and refrigerate 1 day. Transfer to glass jar and keep sealed in refrigerator up to 2 weeks.

From the Cookbook | food

Watermelon Rind Stir-Fry • 2 teaspoons sesame oil • 2 cups watermelon rind, julienned (white part only, from about 1/2 of seedless watermelon) • 1 cup julienned carrots • 1/2 cup chives, cut into 3-inch pieces • 1 tablespoon honey • 1 tablespoon soy sauce • 1 tablespoon fish sauce • 1 clove garlic, minced • 1 piece (about 1 inch) ginger, minced • 1/2 cup fresh basil leaves, torn • 1/4 cup cilantro leaves • 1/4 cup mint leaves • Crushed red pepper flakes (optional)

In wok over high heat, heat sesame oil. Add watermelon rind and carrots and fry, stirring constantly, 1-2 minutes. Let sit over high heat 1 additional minute without stirring. Add chives and stir to combine.

In small bowl, whisk together honey, soy sauce, fish sauce, garlic and ginger. Pour sauce over watermelon rind and cook, stirring, 30 seconds-1 minute, until fragrant.

Transfer to serving dish. Add basil, cilantro and mint, tossing to combine. Sprinkle with red pepper flakes, if desired, and serve.

Tri-StateLiving | 59

food | From the Cookbook

Spicy Sheet Pan Roasted Jambalaya • 1 large yellow onion, diced • 11/2 large green bell pepper, diced • 1/2 large yellow bell pepper, diced • 1/2 large red bell pepper, diced • 3 stalks celery, sliced or diced • 2 garlic cloves, minced • 1-2 jalapenos, seeded and diced • 1 pint cherry tomatoes • 3 tablespoons olive oil, divided • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 1 link (13.5 ounces) Andouille sausage, sliced • 1 pound large shrimp, peeled and deveined • 1 tablespoon Cajun seasoning blend • Linguine noodles, cooked according to package directions • 1-2 lemons, sliced in thin wedges • 2 green onions, sliced • Fresh chopped parsley 60 | Tri-StateLiving

Heat oven to 400˚F. Line 13-by-18-inch sheet pan with parchment paper.

In large bowl, combine onion, bell peppers, celery, garlic, jalapenos, tomatoes, 2 tablespoons olive oil, salt and pepper until evenly combined. Spread out evenly on pan in single layer. Add slices of Andouille sausage. Roast 15-20 minutes, or until vegetables are tender and start to brown.

Toss shrimp with Cajun seasoning and prepare linguine noodles.

When ready, remove baking sheet from oven. Place shrimp on top of vegetable and sausage mixture in single layer. Top with half the lemon wedges. Return to oven and cook about 5-8 minutes, or until shrimp is no longer pink.

Serve over linguine garnished with green onions and parsley with remaining fresh lemon wedges on side.

From the Cookbook | food

Fluffy Blueberry Cream Pie with Toasted Coconut • 1 package (8 ounces) cream cheese, softened • 1/3 cup sugar • 1 tablespoon milk • 2 cups frozen whipped topping, thawed • 1 can (21 ounces) Lucky Leaf Premium Blueberry Fruit Filling or Topping • 1/2 cup toasted coconut flakes, plus additional for topping, if desired • 1 graham cracker crust (9 inches)

In large bowl, beat together cream cheese, sugar and milk until creamy, about 1-2 minutes. Add whipped topping, pie filling and coconut; carefully fold together until no streaks remain.

Spoon filling mixture into graham cracker crust. Sprinkle top with additional coconut flakes, if desired. Cover and chill 2 hours, or until firm.

Tri-StateLiving | 61

food | From the Cookbook

Peanut Butter Strawberry Pie Combine pretzels and granulated sugar then stir in butter.

Press crumb mixture onto bottom and sides of 10-inch pie plate.

Cover and chill.

With electric mixer on medium speed, beat together peanut butter, cream cheese and powdered sugar. Fold in whipped dessert topping.

Spoon 1/2 cup pie filling into crust-lined pie plate. Carefully spread peanut butter filling over top. Top with remaining pie filling.

Cover and chill 2 hours before serving.

62 | Tri-StateLiving

• 1 1/4 cups crushed pretzels • 1/4 cup granulated sugar • 1/2 cup butter, melted • 1 cup creamy peanut butter • 1 package (8 ounces) cream cheese • 1/2 cup powdered sugar • 1 1/2 cups frozen whipped dessert topping, thawed • 1 can (21 ounces) Lucky Leaf Premium Strawberry Fruit Filling and Topping

From the Cookbook | food

Dark Chocolate Souffle • 1/2 tablespoon Filippo Berio Extra Light Olive Oil, plus additional for coating pan • 1/4 cup granulated sugar, plus additional for coating pan • 4 ounces 70 percent cocoa dark chocolate • 1 ounce 30 percent heavy cream • 3 egg whites • 2 egg yolks • Pinch of cream of tartar

Heat oven to 375˚F. Grease two 6-ounce ramekins with olive oil and dust with sugar.

In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. Using electric mixer, beat egg whites until soft peaks form.

Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.

Tri-StateLiving | 63

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Auto • Home • Mobile Home • Business • Life

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$ .00 Prescriptions $ .00 without the hassle Prescriptions

FREELANCERS WANTED Tri-State Living magazine is seeking freelance writers and photographers.

WRITERS to be considered must be experienced and must submit no more and no less than three examples of published feature writing.

PHOTOGRAPHERS to be considered must submit up to three, high resolution examples of their best work.

Send clips and photos to kandi.thompson@irontontribune.com

January/Feb 2014 ruary 2015 May/June

CULINARY ADVENTURE Le Bistro raises bar on fine dining

Sierra’s Haven offers pets second chance

March/April 2015

COFFEEHOUSE

Taking brewing back to

basics

HAUT PANACHE Chic Boutique brings style to Tri-State

Poet's former home still

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Now Open

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See pharmacy for details without or visit the hassle See pharmacy for details www.stultzpharmacy.com or visit www.stultzpharmacy.com

2420 Argillite Road Flatwoods, Ky. 2420 Argillite Road •834•1052 606 Flatwoods, Ky. 606•834•1052

8991 Ohio River Road, Wheelersburg, Ohio | 740•981•3334 Mon–Fri 8:30 a.m.-8 p.m.

• Sat 8:30 a.m.-5 p.m.

• Sun 1-5 p.m.

Mon–Fri 8:30 a.m.-8 p.m. • Sat 8:30 a.m.-5 p.m. • Sun 1-5 p.m.

Marketplace Marketplace Tri-State Living • 740.532.1441

ADVANTAGE DISPOSAL South Point, OH 740-377-2630

BILL ALLEN CONSTRUCTION From Foundation to Roof-We do it all! Licensed and Insured.

50 YEARS IN BUSINESS 740-532-7723 740-237-0077

Seeking Child Care Workers at The Children’s Center of Ohio, LLC. Position is working with and monitoring delinquent youth. Must be able to pass drug screening, background check and have a high school diploma or equivalent. Must be at least 21 years of age and pass physical requirement.

Apply in person at 55 Allison Road. Patriot, OH 45658 or call (740)379-9083 Mon-Fri, 9-5.

Boy’s Facility or 2234 Boggs Rd. Patriot, OH 45658 or call (740)256-1766 Girl’s Facility.

Crager’s Ink Solutions Quality Printing by Quality Printers. 314 Chestnut Street, Ironton, OH. 740-533-3404 email: cragersink@gmail.com” D.C. Tree Service, Trimming & Removal.

Fully Insured • Free Estimates • Stump Removal • 100’ Crane • 60’ Bucket Truck • Crane Rental 740-894-2003 cell: 740-646-0392 DMD Tire Service 1602 S. 2nd Street Ironton•740-533-9400 Special: Buy 4 new tires, oil change up to 5 quarts, and filter and receive a FREE ALIGNMENT DEPENDABLE CONTRACTING Handyman Services, Custom Kitchens & Baths! 740-5477797 Licensed and Insured.

Specializes in Remodeling and Room Additions. Ron Estep Owner www.dependablechs.com DVR Storage, Inc. 300 Twp Rd 1086, Division Street, South Point, OH. 740-894-4045

Eastham & Associates - Ronald L. Eastham, RPSPresident 3992 St. Rt. 7.

Chesapeake, OH 45619.

(740)867-8369 (800)424-5258 Fax (740)867-8146

Garage Doors •Residential •Commercial •Sales •Service •Installation •Operators & Controls. GARAGE DOOR PLUS, INC. 804 Solida Road.

South Point 740-894-4060 garagedoorplusinc.com Harbor Healthcare of Ironton NOW HIRING RNs, LPNs, & STNAs. Come join our amazing team! Help us make a difference! Apply in person: 1050 Clinton Street, Ironton, OH 740-532-6096 HERITAGE PIANO Opening Our New Woodshop!

We build custom swings, baby swings, and do furniture restoration! Call Dan at 606-262-7378 We do Piano Restoration & In-Home Fine Tuning. Also repair accordions & string dulcimers. 4700 Spears Rd. Catlettsburg, KY. Call for appointment: 606-262-7378 or 606-547-6000 heritage_piano@yahoo.com Now Hiring! Physical Therapist.

Competitive Compensation/ Benefit Package Available!

Minimum education/Experience required: •Graduate from a PT Program that is CAPTE Approved and/or Accredited by the APTA •Licensed in Ohio as a Physical Therapist. NEW GRADUATES WELCOME! Apply at www.holzer.org/careers. For more information call Human Resources at 740-446-5105 Now Hiring! Laboratory Tachnologist/Technician. Fulltime positions available; Varied shifts. Competitive Wages with excellent benefits. •Associate degree in MLT required •BS degree in MT/Clinical Laboratory Science Preferred •ASCP Board Certified or Board Eligible. Apply at www.holzer.org/careers. For more information call Human Resources at 740-446-5105

Tri-State Living

740-532-1441

Tri-StateLiving.com

New Graduates Welcome!

Positions Available in: •Critical Care Unit •Geriatric Psych •Internal Medicine •Post-Acute Care •Medical/Surgical •Home Health •Inpatient Rehabilitation •Emergency Department •Maternity & Family Center.

Apply at www.holzer.org/ careers For more information call Human Resources at 740446-5105 I-Town Plumbing Installation and Repairs. Jobs done right, the first time, on time, every time! Fully Insured.

Call Kurtis at 740-547-8287 www.i-townplumbing.com

IRON CITY STORAGE If your garage is a pity, call Iron City! (740) 532-8414 JIM’S FARM EQUIPMENT INC. Tillers: 4’, 5’, 6’ & 7’ Massey Ferguson, New Holland, King Kutter. New and used tractors and equipment.

GALLIPOLIS, OH 740-446-9777 Jordan’s Home Improvement • All phases of construction & remodel • Free Estimates (740)646-6491 Will Pay Top Dollar for Junk & Unwanted Cars, Trucks, Vans.

Free Pick Up. (740)727-3134 KUSTOM KOATINGS Powder Coatings & Ceramic Finishes www.kustomkoatings. com 114 Bridge St Huntingdon, W.V. 304-523-5880 M & M Realty www.mmrealty.biz Debra M. Dickens, Broker. IRONTON • 703 Park Av 740-532-1035 SOUTH POINT • Solida Rd 740-377-2513 Equal Housing Opportunity Parnell Painting & Home Maintenance (740) 646-2304 Complete Remodels Inside & Out. Visit us on Facebook: www.facebook.com/parnellpaint Patriot Metals MFG Customized Metal Solutions.

1588 Gage Road. Patriot, OH 740-379-9101. MondayFriday. 6:00 a.m. – 4:00 p.m.

Saturday. 6:00 a.m. – 11:00

a.m. Contractor’s Discounts Available. Next Day Delivery. 40 Year Warranty.

Truck Driver: Class A or B CDL. Full time position. Call for an appointment. Pickett Concrete 441 Rockwood Avenue, Chesapeake, OH 740-867-5758 Pinkerman’s Excavating & Construction, LLC • Bulldozing • Backhoe • Excavator • Dump Truck • Demolition & Septic Work. Call: 740-886-8774 Cell: 304-544-4345 PRECISE PLUMBING & MAINTENANCE “”Plumbing done right the first time!””

Don & Diane Appanaitis owners d-appanaitis@sbcglobal.net Over 35 years experience.

Licensed & Insured.

Diane 740-442-1217 Don 740-550-1925 For Rent Covered Storage for RVs and Boats 740-442-2000 For Rent 2 bedroom, 1 bath house West of handing rock Call Monday-Saturday 8-5 740-442-2000 R & J Construction Roofing, Siding, Remodeling. FREE ESTIMATES. John Layne.

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606-615-5762. Licensed and Insured R & J Mini Storage “Affordable and Secure” 1107 South Third Street, Ironton, OH. 740-532-3685

“Above the Rest” Scherer Mountain Insurance 740-532-8755 209 S. Third St Ironton, OH South Point Storage Chesapeake • 3BR/1BA House. $670/mo. S/G Paid. See our other properties: www.mysouthpointstorage.com 740-377-4321 SAND AND GRAVELLimestone, Washed Gravel, Fill Sand, Top Soil, Mason Sand, & Fill Dirt. Pick up or Delivery.

Bulk Rates Available. On New 52, Chesapeake, OH. 740-867-4244 www.bhearthmoving.com GARY LEACH STATE FARM. 213 S. 5th St. 740-533-0144.

FREE QUOTES. Susan Court ApartmentsGround level. Off-street parking. Walking distance of Post Office, banks & stores.

Senior Discounts! 740-533-3973 FOR RENT 2 bedrooms, 1 bath Mcgovney Street NO PETS! For Information Call 304-417-1666 Construction Work. Jim Taylor. 740-237-6693 Licensed.

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Riggs Roofing & Remodeling Licensed and Insured Bucket Truck Services “One call does it ALL” Free Estimates Please call for more information 606-831-3385

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SANCTUARY OF THE OHIO VALLEY HIRING STNA’S, LPN’S, AND RN’S **Sign-On Bonus** STNA: $500 • LPN: $1000 • RN: $2500 • APPLY IN PERSON: 2932 S 5TH ST.

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Elizabeth “Butch” Nichols.

606-831-2511

the last word

Finally, we are going to ‘have it all’

O

f my five plus decades of life, the majority of that time has been spent right here in our wonderful Tri-State.

I have been fortunate to get to live, play and work in this wonderful community but have also been afforded the opportunity to do a good bit of traveling, both nationally and internationally, for my job.

In those travels, I have really come to appreciate the fine people in my Tri-State area. New York City, Los Angeles, Chicago, Rome and London all have much to offer and are nice places to visit and to do business.

Many places around the world have something that we do not have in abundance in the Tri-State — available employment for the people that call our area home. But, the one thing that our Tri-State has to offer to the world is an available, ready, willing and well-trained workforce that would like to stay in, or return, to this area.

In the last five to seven years, the use of the internet become ubiquitous in our lives with smart phones and iPads.

Look at the recent changes that the internet has brought to our lives. Who would have thought four years ago that taxi cabs would become extinct, due to the use of smart phones and the Uber ride service?

Two years ago, I would have never dreamed that I could go online and order gourmet meals from some of the finest chefs in the world and have it delivered to my doorstep.

Just this week I learned that I no longer have to fly to Napa Valley to get the best wine in the world. I can have it delivered right to my home in Ironton.

The internet is turning out to be a great equalizer for 66 | Tri-StateLiving

ROBERT SLAGEL is the owner, CEO and president of Portable Solutions Group of Ironton. The companies’ products are made in Ironton and Worthington and shipped around the world.

people and businesses all over the world.

I believe that for the first time in three decades, our TriState area is about to arrive, thanks to the internet. We are findable online and able to tout our strengths to the world.

One of those strengths is our ready and able workforce.

I personally know of discussions that have gone on in Paris, Chicago, San Francisco and Houston in which our Tri-State and its strong workforce were discussed.

We now have companies looking at our area like never before. Through the marketing of our strong workforce and other attributes, some of those companies are now on their way to the Tri-State and starting “grass roots plants” which will bring thousands of jobs.

I have heard for most of my life how great this place is to live if we only had jobs and “if we only had a better local economy.” Well, thanks to the internet, perhaps, we have finally arrived, Tri-State.

Perhaps we will now have it all.

TRI-STATE REGIONAL CANCER CENTER American College of Radiology Accredited SERVING KING’S DAUGHTERS MEDICAL CENTER AND OUR LADY OF BELLEFONTE HOSPITAL

Look for the ACR gold seal and put your mind at ease

JEFFREY P. LOPEZ, M.D. TERRY E. JUSTICE, M.D.

706 23RD ST., ASHLAND, KY • 606-329-0060 • TSRCC.COM

John Van Deren, M.D. Ola Khraisha, M.D.

Terence Ross, M.D.

ELECTROPHYSIOLOGISTS: A-FIB EXPERTS

Heart rhythm disorders – atrial fibrillation, slow heart beat, flutters – can be very frightening and have a significant impact on patients’ lives.

At King’s Daughters, we take rhythm problems seriously. We established the area’s first comprehensive electrophysiology program in 1999.

King’s Daughters Cardiology

(606) 324-4745

Our heart rhythm specialists – electrophysiologists Ola Khraisha, M.D., Terence Ross, M.D., and John Van Deren, M.D. - are experts in diagnosing, managing and treating rhythm disorders, such as atrial fibrillation and flutter; slow heartrate; rapid heart rate; and ventricular fibrillation.

If you’ve been diagnosed with a heart rhythm disorder and would like to know more about your options, ask to see one of our specialists.

kingsdaughtershealth.com