This is a season for giving, and there are plenty of ways to give.
Consider a monetary donation. When you donate to a food pantry, they are able to stretch the value of that dollar and provide items that folks they serve genuinely need. If you’re not sure the best place to make a cash donation, consider your local United Way. They are tasked with being stewards of these funds, a role taken very seriously when reviewing applications for funding within our communities.
Maybe you’d rather give your time. Something as simple as shoveling the walk for a neighbor who may need an extra hand, making an additional batch of your favorite holiday goodies for friends or family, or asking your favorite local organization how you can serve through volunteer hours could be just what someone was hoping for this holiday.
You can also give back to your community while you’re doing your shopping. A purchase from a small, local business not only guarantees a unique gift, but is an investment in the local economy. Consider commissioning a piece of art from a local maker, purchasing a book written by a local author, choosing a handmade item
However you choose to celebrate the season, I hope you’re inspired to spend a bit of it making our shared community a better place.
from a craftsman.
SARAH SIMMONS is the general manager of Ironton Publications, Inc. She is a native of Ironton and a life-long resident of the Tri-State.
EDITORIAL
Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Dawn Nolan, Contributor Mark Williams, Contributor news@tristateliving.com
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Kandi Thompson, Design
Living life to the fullest is what hospice care is all about. When a cure isn’t possible, Community Hospice offers a person-c to treatment that includes expert medical care, comprehensive p and emotional and spiritual support – most often provided in your home. Living life to the fullest, up to the final moment is what hospice care is all about.
When a cure isn’t possible, Community Hospice offers a person-centered approach to treatment that includes medical care, comprehensive pain management, and emotional and spiritual support — most often provided in your home. Living life to the fullest, up to the final moment is what hospice care is all about.
#MyHospice
Living life to the fullest is what hospice care is all about. IRONTON 2029 S. 3rd Street Ironton,
Local artist opens gallery after seeing need for inspiration.
Story Dawn Nolan | Photography Shannon Shank
Whether he was sketching or practicing his penmanship as a child, artist Jamie Sloane has always had “a good hand.”
“My dad wanted to be an animator for Disney, so a lot of the time he would just scribble on a piece of paper and tell me to make something out of it. I had to use my imagination, and I think that gave me a lot of confidence that I could create something out of nothing,” Sloane said. “I also had adult handwriting before I was in school. I loved my mom’s cursive, so I’d have her write something out, and I would write it over and over until I got it to look like exactly what I saw.”
Sloane credits his parents for his creative spirit, discipline, organization and work ethic — all of which gave him the courage to pursue his dreams.
“Going into art, I was not intimidated at all,” he said. “I was confident that whatever I saw in front of me, I could duplicate. Bringing honor to my family has always been my motivation.”
Along with his drawing skills, Sloane was also musically inclined from an early age, and he later studied musical composition at Marshall University and privately with plans of becoming a composer.
“I pursued a career in film composing in California,” he said. “I was there for two years before I got homesick and moved back to Columbus [Ohio, where he spent his early education years].”
Sloane still loved composing, but it got to be too much for him.
“I couldn’t sleep at night; I couldn’t shut my brain off,” Sloane said. “I remember going to see my doctor and he said, ‘Why don’t you try not composing for X amount of time? Give yourself a break for, say, at least a year.’ So I did that.”
But for someone like Sloane, they need a creative outlet.
“It wasn’t even a few months, and I was drawing,” he said.
But Sloane always considered his work as more of something he did for fun — until he met Jimmy Hobbs. The two became friends and later partners.
“I invited him over to my house, and I just painted as a hobby, so I didn’t have my work on the walls or anything — I just had them kind of lying around everywhere — and he asked me if I was a collector,” Sloane said. “I told him no, and that I just painted as a hobby, and he didn’t believe me. He said, ‘You don’t know this, but you’re going to make a lot of money.’ And I said, ‘OK, let’s do it.’”
Hobbs was a collector, and he recognized Sloane’s talent right away [“He bought a lot of my stuff right off the bat,” Sloane said.], and later introduced him to the late Mark Bailey, then owner of Mark’s Antiques in Huntington.
“Mark was known to be the guy that had really high tastes for good, quality art in Huntington,” Sloane said. “We went in there, and he saw some of my work, and Mark said, ‘You don’t know this, but you’re going to be a great artist one day. You already are, but we’re going to
get you to the place you need to be.’ I said, ‘OK, that’d be great; let’s make it happen.’”
Bailey then introduced Sloane to businessman Jack Bourdelais, another collector very involved with the Huntington Museum of Art. At the time, Sloane was preparing for his first exhibit at the French Art Colony in Gallipolis.
“Mark brought Jack to my house in Gallipolis, and the first day he came, he wanted to buy everything that I owned, and he basically did at the show,” Sloane said. “That was the door swinging open. There was this momentum behind me. I never knew what I wanted to do, but everyone knew what I should be doing. But I could also tell that that’s what I needed to be doing.”
Not long after, Sloane received a call from the Huntington Museum of Art, asking if he’d be interested in doing a few pieces for an exhibit called the ‘San Quentin Project,’ a show inspired by vintage prison records.
“This was a bunch of different artists coming in from all around the United States, and some of them were my idols,” Sloane said. “I was going to be included with all of these great painters, so, I knew I had to
do something ambitious.”
“I sold them all,” Sloane said. “After that, they [the museum] asked me if I’d like to do a solo show.”
Of course he agreed.
“They gave me two years to pull off a 12 — portrait series where each measured six foot by seven foot,” Sloane said. “I didn’t have a social life, but all I could think was this was the opportunity of my life.”
Called ‘Jamie Sloane: The Visiteur Series,’ the exhibit opened in November 2018 and ran through early February 2019.
“We broke attendance records with that opening, and we did a documentary on it that ultimately aired on PBS,” Sloane said. “Out of everything that I’ve done, that’s probably what I’ll be known for.”
Another project for the museum followed in 2020. Sloane created a Bauhausinspired sculpture called ‘The Kiss’ for the museum’s ‘The Wide Reach of Bauhaus’ exhibition commemorating the institution’s 1970 addition designed by Walter Gropius and partners.
“It was a beautiful show,” Sloane said. “It was probably one of my favorite shows I’d ever seen. And I got to honor Walter Gropius, a world famous architect. That was pretty amazing, and the fact that they wanted me to do that.”
When the pandemic began, Sloane started contemplating his next steps.
“During COVID, we thought everybody is experiencing these vulnerabilities and fear, and things like that, and I wanted to invest my money that I had accumulated from my art,” Sloane said. “I thought the only way I’m going to be able to do that comfortably is open my own business, that way the money is in my own hands.”
What he hadn’t planned was opening an art gallery.
“I really wasn’t for it,” he said. “I always said it was like the equivalent of Taylor Swift opening her own store for her own music. ‘Like nobody does that, right?’ And then you’re specified to one specific
demographic, so your chances of profiting are almost wholly based on your talent. I didn’t know if I could deal with the pressure; I didn’t know if I was ready for it.”
But Hobbs, as he always had throughout their relationship, encouraged him.
“He said, ‘Of course you are.’ And he was right. I just always have my doubts. I always think that there’s a little more work for me to do.”
Fast-forward to July 2021, and Sloane and Hobbs opened Sloane Square Gallery in Huntington’s Central City Antiques District.
“Jimmy picked out the building,” Sloane said. “This was one of his favorite places when he was little; he’d come here with his mom, and he would go to auctions with his dad as a little boy, and he’d learn about the tricks of the trade, and he is fantastic.”
Together, Sloane is the artist and Hobbs is the curator/decorator.
“This [the gallery] is an exhibit of our collaborative effort. As a painter, even if you’re like Mark Rothko or Van Gogh or anyone whose work sells at Christie’s, and they make millions of dollars, its always about the interior decorator — designer — putting it in the homes of the wealthiest people. So there’s this relationship to interior and to the artwork itself,” Sloane said. “So, we wanted to let people know, when they come in, how do they buy a piece of art, and anticipate the questions that you would ask yourself, like ‘Will that work in my home?’ That’s the importance of staging, and Jimmy is just brilliant at it. If I had to pay him to do what he does, I wouldn’t be able to afford him; he has a millionaire personality.”
Inside the gallery, visitors will find Sloane’s current, ongoing work. The present exhibit, ‘Pointillist’ will run through the end of November. The next show will be Painters Portrait Series opening on Dec. 1.
“We change the exhibit every four months,” Sloane said. “The next one will consist of a dozen portraits as well as fashion elements.”
There are also many other finely curated pieces — everything from glassware to jewelry to pottery and fashion accessories — that appeals to all price points.
“We want anyone to be able to come in here and feel comfortable,” Sloane said. “They might not buy a piece of art, but they need inspiration, especially here in Huntington, which gets such a bad rap.”
Small touches, like soothing music, chocolates and aromatherapy add to the ambiance and the metropolitan feel that many comment on.
“We want to appeal to all of the senses. People come in here to feel good, and that’s a real compliment,” Sloane said. “I was really aiming for a larger city at first, but then I got to thinking and entertaining the idea of going where it’s needed,” Sloane said. “Jimmy and I were talking, and we were asking ourselves if we could see this maybe as a potential Short North [an Arts District in Columbus] sometime in the future. So, we decided we’d give it a shot — to see if people jumped on it.”
As it turns out, they did. In addition to a steady flow of regular customers, people have come out in droves for each of the exhibit openings.
“It’s wonderful to see,” Sloane said. “It just tells me that there is a need. There’s a need for inspiration and to see something new. And that’s really beautiful. It’s that kind of spirit that encourages me in this world.”
Sloane Square Gallery is located at 611 14th St. W in Huntington. For more information, visit facebook.com/SloaneSquareGallery.
Current business hours are 10 a.m. to 5 p.m. every day. a
Story Sarah Simmons | Photography Rachael Layne
Some people just ooze style. From the platform boots on her feet to the confident, red-lipped smile on her face, even the industrial, yet feminine-style of Crystal Graf is commanding. And she’s sharing that fashion sense with the Tri-State through Gigi’s Kiss of Style boutique.
“I love clothes, and I love shoes and I love purses. I mean, that’s my favorite hobby, clothes, so it just made sense,” Graf said of her desire to open her shop. “Me and my husband talked about it and he said, ‘Go for it,’ so I did.”
While fashion has been a lifelong passion for Graf, things began to take shape for the shop in 2016. “I started doing a lot of research to find out what all was entailed in opening a boutique. What the requirements were, where I could go to get clothing,” she said. “Then, I talked to a lot of business owners as well.”
Every eclectic item in Gigi’s is hand-picked by Graf.
“I go to the different shows. I go to Atlanta, I go to Dallas, I’ve been to the Miami show.”
Attending these shows in person, instead of sourcing her offerings from online, has advantages. “I go because I like to see and touch and feel it,” said Graf.
In addition to hand-picked items from fashion shows around the country, there are also vintage options and for a wide range of tastes.
“I try and do everything, from teenagers all the way up to our older women that like to dress trendier. We do a lot of ‘60s, ‘70s. I also, in my vintage dresses, carry ‘30s, ‘40s, and flapper dresses. We carry jeans that were real popular — the patchwork. We carry the bell bottoms that were popular. Just very different, very unique stuff,” said Graf. “And I can’t say as there’s one style, because I just look at what I think is going to appeal to people or that appeals to me. There’s nothing in my shop I wouldn’t wear.”
This November will mark three years the shop has been in business. After closing due to COVID-19, it was relocated from Wheelersburg to its current home in downtown Portsmouth.
“So far it’s been really good. Portsmouth has been really good
for us. The people here are great. They’ve done wonders for us,” she said of the move. “I love Ohio, love Portsmouth. I think this whole area is growing. It’s been a long time coming.”
And the location is important, because you cannot find Gigi’s Kiss of Style merchandise on the internet.
“I do no online, I’m brick and mortar only. I have no intention,” Graf said.
And something else she finds important is the actual experience of shopping.
“I think people should come in and visit local businesses, so I’m all about staying within brick and mortar.”
And even if you’re on the other end of the Tri-State, it will be well worth the trip if you’re interested in unique items that aren’t easily found in our region.
“I try to bring in something that you can’t go local here to get
anywhere within maybe a two, three, four hour range,” said Graf.
When asked what items were most popular, Graf answered without hesitation. “Our shackets. And most people don’t know what a shacket is. A shacket is a shirt and a jacket that you can intermix wearing from a shirt to a jacket. That and our bell bottom pants are the two most popular items we have. In line with that would be our unique vintage dresses which I can get anything from all the way back in the ‘20s all the way up into the ‘70s, ‘80s, and even current styles, but mainly they go for the ‘50s and ‘60s.”
But you’ll find more than just women’s clothing if you choose to visit.
“We brought in some men’s jeans, we want to see how they go over. If they sell well then I’ll go ahead and put in a little bit more room for the jeans. I also brought in kids bell bottoms, size 3 up to size 8, we’re going to try them out
and if the kids clothes sell then we’ll bring in that. We are going to do some construction here and expand inside a little bit,” said Graf of their growing selection and space.
The shop is currently transitioning to their fall and winter lines, showcasing all new apparel. And just in time for the holidays, they’re also expanding their Brighton selection.
“Not everyone realizes that we carry Brighton jewelry, we carry Brighton belts, Brighton purses. We have just recently expanded our whole line.”
Graf said that by the time of publication, her location will “have double the size of Brighton jewelry in than we currently have.”
And while you’re there, you can find something for everyone on your shopping list.
“For kids, for parents, for moms, for grandparents... Even men now, and some of the kids. Anything you’re looking for, we pretty well have. We carry a broad line of Mary Francis purses which you cannot find anywhere around here. We carry artwork from local artists, we carry a few home items just for gifts, for birthdays, anniversaries.”
You can visit Gigi’s Kiss of Style boutique at 515 Second Street in Portsmouth Sunday-Saturday from 10 a.m.-6 p.m. through the end of December, when they’ll close again on Sundays and Mondays at the conclusion of the holiday season.
Mention this article while you’re shopping and get 10 percent off of your purchase. a
Broadway Books in Ashland is the dream business of two long-time friends, coowners Jill Geyer Donta and Nancy Miller
“I always loved book stores and Jill loves to read too,” said Miller. “We had kind of knocked around a lot of different ideas. We were at a place in our lives where we could move on to something different.”
Donta has a bachelor’s degree in business and retired from various family businesses.
“I worked in those for a lot of years,” she said.
Miller retired after 28 years of teaching kindergarten and head start for Boyd County schools.
They had decided on a smaller space for a book store but when space in the former G.C. Murphy building on Winchester Avenue came up for rent, they decided to go bigger.
“I had found a space in the Mayo Arcade that would have been perfect for a small book store,” Miller said. “It would be something we would both love and it was a very affordable rent, so it would have been that big of a risk and wouldn’t take a lot to fill it up. Then this space became available.”
One thing in the favor of the bigger space was that Miller’s daughters, Mikal Clark and Lakin Crace, own
Story Mark Shaffer | Photography Rachael Layne
and operate the The Mill restaurant right next door, which would be great because they would be close to each other.
And as another deciding factor is that they read in a newspaper that landlord Brandy Clark wanted a book store in that space so they knew that had to talk to her.
“I knew there was no way we could compete with anything they put in here,” Donta said. “So, we just decided to take a deep dive.”
“We decided to go from a small place to a very large place,” Miller said with a laugh. “And it changed our venture a little bit. But we have fun with it.”
The store opened for business on Aug. 5.
“Our space is perfect,” Miller said.
“I love the environment of a book store,” Donta said. “And of course, I
love to read so it just fit.”
With the bigger space, not only did they have space for more books, they had the space to add art including several large wall murals.
“We love it. One, we get to look at it all day,” Miller said. “And the murals were done by local artists.”
The space also has art pieces and paintings by local artists, comfortable chairs for reading, tables for playing chess, a large sculpted tree and a space for selling candles and smaller art pieces. They also carry a small selection of vinyl records.
And if the book you are looking for isn’t on the shelf, they can order it.
“We usually get it within a week,” Miller said. “We are happy to do that.”
They will also be starting up book clubs for adults.
The idea is to draw more people in to see all the things that Broadway Books carries.
“There are just a lot of things we offer,” Donta said.
“We wanted to include a lot of local artists,” Miller said. “We have wood carvings, we have handmade jewelry, spoon jewelry, beaded book marks, quilts, rugs. Just so much from local artisans.”
The store is kid-friendly. In the children’s area at the rear of the store is a LEGO wall.
“And as a teacher, I know how important reading and literacy is,” Miller said. “And I love kids’ books because that was the age I taught, so we have a large children’s section just because I wanted to have a good kids’ section, which most book stores don’t have.”
And they have activities like yoga once a month for children. And they are starting a story time for toddlers and preschool age children.
The space also has a big tic-tac-toe game, a train table and coloring books.
“That way the kids are entertained while their parents shop,” Miller said.
“The kids love the LEGO wall,” Donta said. “We love seeing what they create. Kids are so creative.”
Broadway Books is located at 1537 Winchester Ave., Ashland, Kentucky.
Store hours are 10 a.m.–6 p.m., Tuesday and Wednesday, 10 a.m.–8 p.m., Thursday, Friday and Saturday. Closed on Sunday and Monday. Phone number is 606-694-7100.
There is Facebook page is www. facebook.com/broadwaybooksaky. a
In the two years since she started doing macramé, Kelsie Sayre’s works have become a favorite at vendor fairs, local shops and through her online sales.
Sayre, a Waterloo native who lives in South Point, said she began because she was looking for something fun and calming to do in the evenings.
“I just felt like I wanted do something with my hands, something creative,” she said, stating she had an interest after seeing other works. “And I just wanted to learn how to do it.”
Sayre is a stay-at-home mother to a four-year old and an eightyear-old son with cerebral palsy.
She said she quite her job, in order to take him to therapy and doctors appointments and the time at home gave her the option to
pursue macramé.
She said it started for her in 2020, when after her birthday, she asked her mom for two spools of cord.
Sayre is self-taught at her craft, using patterns from Etsy and watching Youtube videos.
She points out that YouTube is a great resource, not just for what she does, but for things such as woodworking, with instructional video being plentiful on the website.
“It doesn’t matter what your skill level is,” she said. “You can learn anything.”
Her pieces range from tapestries to seasonal items such as Christmas trees and Halloween decor, while she also makes plant holders, keychains, coasters, mirrors and pillows.
“But my true passion is tapestries,” she said. “I feel like they really show my ability.”
These can range in size from 12 inches to seven feet, she said, including statement pieces fro bedroom walls.
She said she did one for a wedding that was eight-by-eight feet, for which her husband put up hooks and she worked on it over a window.
“That took a couple months,” Sayre said.
She said her interest began because she had a love for fashion and décor from the ‘60s and ‘70s.
“My style of macramé is a modern spin on the classic ‘70s macramé, where synthetic materials were once used,” It’s really fun to be at vendor events and have women from that generation come up to me and tell me stories of when they or their mothers did macramé! It’s a nostalgic art.”
Sayre has sold her work at events such as the season vendor fairs on Vernon Street in Ironton, organized by Cardinal Wishes and treasures From the Valley, the Summer Solstice Music and Arts Festival in Ironton and at a vendor fair in downtown Russell Kentucky.
She also sells through local and regional stores, such as Three Bird Floral, in Milton, West Virginia, and Bluegrass Mama Creations, in Russell, Kentucky owned by Chelsea Potter, where Sayre has taught classes.
She also does custom orders for pickup.
Sayre said it depends on what the customer wants. At her parents’ farm in Waterloo, she collects fallen branches, which she takes back
to South Point and cuts down to whatever size is needed, while cord is ordered online to fit the measurements and she gets to the project in her window workspace.
For custom orders, she said she always writes a note to customers, thanking them for her business.
Going forward, she said she has more projects in mind and hopes to “just create and sell.”
She said her goal is to do more large pieces, including Tree of Life wall hangings.
“They are for big life events,” she said. “Like when a family has lost someone or when there is a new baby.”
She said she also creates pieces to give to everyone when her family has a baby or wedding shower.
Sayre said she hopes to have more of an online presence in coming months and has started posting videos on TikTok. She said her aim to do more time-lapse videos, documenting the stages of her larger works.
“To let people know the process,” she said.
As for the success she has found, Sayre said much of it has to do with the uniqueness of the items.
“People take interest because every piece is handmade,” she said. “Every piece is different and it takes time. They’re special to give as gifts and more meaningful. Everything is a one-of-a-kind piece.”
For more information, visit Macramé by Kelsie on Facebook and Instagram and Kelsie.Sayre on TikTok. a
FAMILY FEATURES — Americans should brace for a potentially cold and wet winter, according to NOAA and this year’s Farmer’s Almanac Winter Outlook. That means now is a perfect opportunity to think about preparing your family and home for the colder months ahead.
From heating homes with a highperforming furnace or fireplace to keeping children warm and comfortable on school buses, propane can help keep families cozy this winter.
Relying on a diverse energy mixincluding propane, solar and wind - can help ensure you’re prepared for whatever winter brings and reduce the strain on the fragile electric grid. Plus, propane is a stable energy source that is stored on-site and can keep homes operating during severe weather or utility power interruptions. Using propane also produces 43 percent fewer greenhouse gas emissions than an equivalent amount of electricity generated from the grid.
Get winter-ready with these tips from the Propane Education & Research Council:
• Have Your Furnace Serviced. Proactively think about ways you can reduce the demand on your heating system. In addition to scheduling routine maintenance by a trained professional, there are a few things homeowners can do. First, open all air vents and make sure they are uncovered as blocked airflow forces the furnace to work harder.
• Check the thermostat to ensure it’s working properly by increasing the temperature by 5˚F and waiting to hear the furnace turn on. Consider setting the thermostat a couple degrees cooler than what might feel comfortable as doing so not only saves money but lessens the load from your furnace. Keep thermostats at 65˚F during the day and 55˚F at night, closing off rooms that don’t need to be heated.
Using a programmable thermostat can save homeowners as much as 10 percent per year on heating costs, according to the U.S. Department of Energy. It’s also a good idea to replace air filters every 1-3 months to help keep
your furnace working efficiently and effectively.
• Upgrade Your Furnace. If it’s time to upgrade your home’s climate control system, it’s a smart idea to do your homework and explore your options. There are several state and federal incentive programs to help homeowners upgrade their current systems to a clean energy option like propane. Propane is an affordable, comfortable, reliable and efficient energy source. It’s also a clean, lowcarbon option. What’s more, propane-powered furnaces last 50 percent longer than electric heat pumps, which means a lower lifetime investment. Propane furnaces also provide warmer air than other heat sources (115-125˚F), are less impacted by outdoor temperatures and produce 50 percent fewer greenhouse gas emissions than electric furnaces and 12 percent less than fuel oil furnaces.
• Rethink Your Boiler System. For a home that runs on a boiler system, you can make upgrades that improve performance while providing space savings and the versatility to provide heating, hot water and even snow melt. High-efficiency propane boilers can last
up to 30 years and have significantly lower emissions than those fueled by heating oil.
• Take Advantage of Your Fireplace. The warm glow of a fire isn’t only comforting; it can be a practical and effective way to increase the heat inside your home. Not only do propane fireplaces offer 5-6 times the heating capacity of electric fireplaces, they’re also more energy efficient, environmentally friendly, convenient to use and easier to install than woodburning models. They also emit less soot and other emissions.
• Be Efficient with Water Heating. Water heating can be a large expense, accounting for 14-18 percent of home utility bills, according to the U.S. Department of Energy. Set your water heater no higher than 120 F and install low-flow shower heads or temperature-sensitive shower valves to reduce energy consumption. Highperformance propane tankless water heaters can reduce a home’s energy consumption because it only heats the water when you need it, ultimately saving you money.
Find more tips to prepare your home for winter weather at Propane.com. a
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IRON CITY STORAGE
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KUSTOM KOATINGS
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Machinist Instructors Needed The Robert C. Byrd Institute (RCBI) seeks Machinist Instructors and Trainers. Details and application links are online at www.rcbi.org/jobs.
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Southern Ohio Trenching is looking for a Mechanic to perform repairs and general maintenance on work trucks and heavy equipment. CDL is a bonus. Call 740-533-0030 for more details or to request an application.
GARY LEACH STATE FARM. 213 S. 5th St. 740-533-0144. FREE QUOTES.
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White Eagle Antique. Estates, Liquidation, Appraisals & Auctions. www.whiteeagle antiques.com. Elizabeth “Butch” Nichols. 606-831-2511
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CITY OF IRONTON NOW HIRING/ ENTRY LEVEL POLICE OFFICERS The Civil Service Commission of Ironton, Ohio will be conducting an examination for Entry
Level Police Ofcers on March 1, 2022. Physical agility Feb 26, 2022. Further details and Applications are available at the Ironton City Center, 301 S. 3 RD St. Mayor’s ofce 3rd oor
- Police Dept 1st oor or at https://irontonohio.
org REQUIREMENTS:
• High School Diploma or GED Equivalent
• Birth Certicate
•Must be physically t to perform duties
• Must present a valid driver’s license
• OPOTA Certied upon time of appointment
• Applicant must be between 18 THRU 40 years of age to apply STUDY GUIDE INFORMATIONHTTPS://IOSOLUTIONS.
COM Contact: Civil Service Clerk 740-534-2556
Coyle based her Best Darn Chocolates offerings on family recipe book
Story, Photography Mark Shaffer
Brandy Coyle has turned her passion for chocolates into a business after spending years in the education field.
She was the person who ran the afterschool programs for Hillyard school and when the COVID-19 pandemic threw everything into chaos, she decided to refocus and decided to use her grandmother’s recipes to open up a chocolate shop.
Starting in September 2021, she ran Best Darn Chocolates Hand Dipped Creations out of her home after getting it state-certified as a licensed registered kitchen.
“I only did pick-up and delivery at that time,” she explained. “I got the website two years ago in October and made the announcement on Thanksgiving. I opened up a Facebook page and went from there.”
In March, opened up a shop in downtown Russell, Kentucky.
“I’m not a baker. I’m not a huge fan of brownies or cakes or cookies. But making this stuff, I don’t know, it’s kind of cool,” Coyle said. “I get to play with chocolate all day. Who doesn’t want to play with chocolate all day?”
The name of the business went through a change or two before being settled. her long-time boyfriend, John Norris, suggested that she call it Best Damn Chocolates and Coyle bought a website domain under that name. As the business expanded, there was some push back from potential retail buyers who feared that some people might be offended. When the Best Darn Chocolates website domain name came open, Coyle bought that and changed the business name.
And the initials of the business have a deeper meaning, sharing not only Brandy Dawn Coyle’s initials, but her grandmother Billie Doris Coyle’s as well.
“I named it after us,” Coyle said. “Everything is based around her. It is all her candies. It is built around her and I get to continue to have good thoughts of her and hopefully making her proud.”
Coyle said that the shop is a tribute to the memories she has of her grandmother and the delicious things she created.
“She made candies when I was growing up. My little brother would walk around the house with a peanut butter ball in each hand and his mouth shoved full,” Coyle recalled with a laugh. “And everybody loved her candies. Once I got older and had kids, she gave me a candy book and it had all her written down notes along with the regular recipes. Helpful things like “Don’t make caramel on a rainy day.’ And that was it… I started making her recipes with my kids.”
Some things on Best Darn Chocolates menu aren’t based on anything her grandmother made, such as the chocolate roses, but they are based on the memory Coyle has of her grandmother’s garden.
“Each rose is hand shaped by me, I make every single petal by hand,” Coyle said. “I just thought they were really cool and really neat.”
Also on the menu are chocolate covered candied cherries, strawberries, pretzels, grapes, pineapples and apples. She also makes cake pops, bon bons, turtles, almond toffee and peanut clusters.
One popular items are her homemade marshmallow squares, which come in seasonal flavors.
Right now, it is the ever-popular pumpkin spice and toasted coconut.
“My grandmother didn’t make all of those things, but they were all in the recipe book she gave me,” Coyle said. And the recipes aren’t exactly like gramma made. “I have changed from some of the brands
she used, because some of them aren’t available anymore. And for a business, you need a higher quality than use at home. A lot of people, when they are making candy at home, they use melting wafers. I use real chocolate with cocoa butter, it Coverture chocolate, which comes from France.”
Another change from the old recipes is that Coyle uses honey rather than corn syrup.
“I personally prefer honey, there are less preservatives and I think it tastes better,” Coyle said.
And one thing that Coyle insists on is that everything, as much as possible, is locally produced.
“When I opened the shop, I wanted to support other local business,” she said.
The wall in the front was done by Chelsea Potter, who runs the local business, Bluegrass Mama. Her business cards and other printed items are made two doors down at Russell Printing.
The honey comes from a local bee keeper. Eggs for the cake pops come from a local farmer.
The coffee the shop sells is from Ashland-based Yount Beverages.
Even the gnomes that populate the corner of shelves are made by hand by Gnomes Like Gnomebody’s Business.
“I try to keep as much as I possibly can here, so it is helping this immediate area,” Coyle said.
To see what Best Darn Chocolates Hand Dipped Creations has to offer, go to their website at bdc@bestdarnchocolates.com a
WATERMELON PUREE:
• 1 fresh watermelon
• 2 tablespoons vegetable oil
• 24-36 frozen prepared mini meatballs
• 1 cup prepared barbecue sauce
• 1 cup watermelon puree
To make watermelon puree: Remove seeds from watermelon and cut into large chunks. In blender, process until smooth.
In large, heavy saute pan over medium-high heat or electric skillet set to 325˚F, heat oil.
Saute mini meatballs until browned and hot. Reduce heat to low. Mix barbecue sauce and watermelon puree. Pour over meatballs and simmer 2-3 minutes. Serve hot.
• Nonstick cooking spray
• 1 package of Wonder Dinner Rolls
• 2 cups diced turkey, cooked
• 1 cup cranberry sauce or relish
• 6 slices Swiss cheese
• 6 tablespoons butter
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon dried minced onion
• Salt and pepper
• 1 tablespoon parsley
• 1 cup Parmesan cheese
Preheat oven to 325˚F. Cover 9-by-13-inch baking pan with foil and spray with nonstick cooking spray.
Remove rolls from package in one piece, cutting entire slab in half lengthwise to create one half of “tops” and one half of “bottoms.”
Place bottom half in foil-covered pan and layer with turkey, cranberry sauce and Swiss cheese. Add top half of rolls.
In microwave, melt butter and whisk in mustard, Worcestershire sauce, onion and salt and pepper, to taste. Pour evenly over rolls.
Cover with foil and let sit 5-10 minutes then bake, covered, 20 minutes. Uncover and bake 5 minutes.
Sprinkle with parsley and Parmesan cheese. Slice into individual rolls.
• 1 bag Success White Rice
• 1/2 pound Brussels sprouts, trimmed and halved
• 1/3 cup diced ham
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 3/4 teaspoon salt, divided
• 3/4 teaspoon black pepper, divided
• 1 cup heavy cream
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons Dijon mustard
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese, divided
• 1/3 cup breadcrumbs
• 2 tablespoons butter, melted
Preheat oven to 450 F. Prepare rice according to package directions.
In large bowl, toss Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on parchment paperlined baking tray and roast 12-15 minutes, or until caramelized. Decrease oven temperature to 425 F.
In large bowl, toss rice, Brussels sprouts mixture, cream, chives, Dijon mustard, remaining salt and remaining pepper. Stir in cheddar and 1/3 cup Parmesan cheese. Transfer mixture to greased, 2-quart baking dish.
In small bowl, stir breadcrumbs, remaining Parmesan and melted butter. Sprinkle over rice mixture.
Bake 12-15 minutes, or until golden brown and bubbling.
1/3 cup extra-virgin olive oil
3 tablespoons finely chopped fresh basil, plus additional, for garnish
3 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
6 thinly sliced boneless, skinless chicken breast cutlets (about 1 1/2 pounds)
1 large onion, thinly sliced
1 jar (24.7 ounces) Bertolli d’Italia Marinara Sauce
2 cups multi-colored grape tomatoes, halved
2 stems cherry tomatoes on the vine
1/2 cup shredded Parmesan cheese
2 tablespoons balsamic glaze
Preheat oven to 400˚F. In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.
In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.
Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.
• 4 thick pork chops (about 3 pounds)
• 4 tablespoons flour
• 2 tablespoons butter or margarine, melted
• 1 1/2 cups whole red or black Grapes from California
• 1/3 cup honey
• 2 small cinnamon sticks, broken
• 3-5 whole cloves
• 1/2 teaspoon dried ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh mint (optional)
Preheat oven to 325˚F. Heat heavy, lidded saute pan or casserole dish over medium-high heat. Dust pork chops with flour and brown slowly in melted butter. Do not let flour burn.
Remove pan from heat and add grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in oven. Braise slowly 5060 minutes, or until pork is tender. Remove pork from pan and keep warm. Skim pan sauce of excess fat. Arrange pork chops on serving platter, spoon with sauce and sprinkle with chopped mint, if desired.
• 1/2 cup unsalted butter, divided
• 3 cups chopped onion
• 2 1/2 cups chopped celery
• 1 clove garlic, finely chopped
• 1 1/2 tablespoons chopped fresh sage
• 1 1/2 tablespoons chopped fresh thyme
• 2 teaspoons celery seeds
• 1 pinch grated nutmeg
• 1 pinch ground cloves
• 1 teaspoon kosher salt
• 1 loaf Wonder Classic White Bread, cubed
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups low-salt chicken broth
Heat oven to 325˚F. In large skillet over medium heat, melt 1/4 cup butter. Add onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves and salt.
Cover and cook until onions are soft, 5-7 minutes. Remove from heat.
In large bowl, toss sauteed vegetables with bread cubes and season with pepper. Melt remaining butter and pour over stuffing along with broth then toss to coat.
Bake, covered, until heated through, about 35 minutes. Uncover and bake additional 15 minutes.
• 1 round seedless watermelon
• 2 personal-sized watermelons, one larger than other
• Ice cream scoop or large spoon
• Melon baller
• Mini melon baller or paring knife
• Blueberries
• Large wooden skewers
• Y-shaped sticks
• Scarf
• Hat
Using knife, cut 1/4-inch slice off bottom of round seedless watermelon and both personal watermelons to provide stable bases. Use smallest melon for head, second largest for torso and largest for lower body. Set aside smallest watermelon.
Cut tops off large and medium watermelons to create bowls. Using ice cream scoop or large spoon, scoop out flesh.
Using melon baller, scoop eyes out of smallest watermelon. Invert melon balls and reinsert.
Using mini melon baller or paring knife, scoop out holes for nose and mouth. Carve one piece of watermelon into triangle for nose and fill mouth holes with blueberries.
On platter, using large wooden skewers, connect all three watermelons.
Insert y-shaped sticks in middle watermelon for arms.
Fill bottom sections with fruit salad of melon balls and blueberries. Decorate with scarf and hat.
PIE CRUST:
• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 8 tablespoons Country Crock Plant Butter, cold and cut into cubes
• 2 tablespoons chilled vegetable shortening, cut into pieces
• 4 tablespoons ice water
PUMPKIN FILLING:
• 1/2 cup maple syrup
• 1 tablespoon vanilla
• 1 can (15 ounces) pumpkin puree
• 1/4 cup coconut cream
• 1 cup Country Crock Plant Cream
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/8 teaspoon ground clove
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• 3 tablespoons white granulated sugar
WHIPPED TOPPING:
• 2 cups Country Crock Plant Cream, chilled
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract
To make pie crust: Preheat oven to 350˚F. In bowl of food processor, add flour, sugar and salt; pulse to combine. Add cold plant butter and shortening. Process about 10 seconds until it looks like coarse meal.
With food processor running, add ice water. Process until mixture clumps together.
On lightly floured surface, roll dough into 14-inch circle. Transfer to 9-inch pie dish. Lift edges and allow dough to drape into dish. Trim, leaving 1-inch overhang. Fold excess dough under and crimp edges.
To make pumpkin filling: In medium saucepan over medium heat, add syrup and vanilla; warm about 2 minutes then remove from heat and set aside.
In large bowl, combine syrup mixture, pumpkin, coconut cream, plant cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt and cornstarch; blend with hand mixer until smooth. Pour mixture into pie crust.
Bake 1 hour. If crust starts to burn, cover edges with aluminum foil. The middle will still be jiggly.
Cool at room temperature 30 minutes then cover and transfer to refrigerator to chill at least 5 hours or overnight.
Before serving, sprinkle pie with white sugar and, using kitchen torch, brelee until sugar is melted and dark brown.
To make whipped topping: Using electric hand mixer or stand mixer, whisk plant cream, powdered sugar and vanilla on high until mixture thickens and stiff peaks form.
Slice and serve with whipped topping.
• Country Crock Plant Butter, for greasing
CRUST:
• 1 ½ cups graham cracker crumbs
• ½ cup Country Crock Plant Butter, melted
FILLING:
• 2 packages (8 ounces each) dairy-free cream cheese, at room temperature
• 1 cup peanut butter
• 1 tablespoon vanilla extract
• ½ cup Country Crock Plant Cream
• 1 cup powdered sugar
CHOCOLATE GANACHE:
• 1 stick Country Crock Plant Butter, cubed
• 1 cup semi-sweet chocolate chips
Grease 9-inch pie dish with plant butter; set aside. To make crust: In medium bowl, combine graham cracker crumbs and melted plant butter; mix thoroughly.
Add crust to greased pie dish and press firmly to bottom and sides; refrigerate.
To make filling: In bowl of electric mixer, beat cream cheese until smooth and creamy.
Add powdered sugar; beat until fully incorporated.
Add peanut butter, vanilla extract and plant cream; beat until smooth and creamy.
Pour filling into prepared crust and refrigerate 5-6 hours or overnight.
To make chocolate ganache: In pan over medium heat, add plant butter cubes and chocolate; stir continuously.
Spread chocolate ganache evenly on top of chilled cheesecake. Refrigerate at least 1 hour before slicing and serving.
• 2 cups green Grapes from California, divided
• 1/4 cup, plus 2/3 cup, granulated sugar, divided
• 2 1/2 tablespoons cornstarch
• 2 large pinches kosher salt
• 21 ounces cream cheese, at room temperature
• 1 cup cold heavy cream
• 4 large eggs, at room temperature
• 2 tablespoons orange-flavored liqueur (optional)
Heat oven to 425˚F with rack in center. Use 12-by-16-inch sheet of parchment paper to line 9-inch springform pan in center. Press paper into bottom edge of pan and flatten creases around sides. Place pan on shallow baking sheet.
In mini blender or food processor, blend 1 cup grapes, 1/4 cup sugar, cornstarch and salt on high until smooth, about 1 minute.
In bowl of electric mixer fitted with paddle, beat cream cheese and remaining sugar until fluffy, 1-2 minutes. With mixer on medium speed, gradually pour in heavy cream; scrape down and beat on high speed until mixture resembles soft whipped cream, about 1 minute. Beat in eggs, one at a time, scraping down between additions. At medium speed, gradually add grape puree mixture; scrape and mix until well blended, 1 minute.
Pour batter into prepared pan, transfer to oven and bake 38-40 minutes until cake is puffed and top is caramel brown. Cracks will
appear around edges and cake will be wobbly when touched gently with finger. Set cake pan on baking sheet on rack to cool. Cake will sink to half its height. Cool to room temperature, 1-2 hours, then refrigerate uncovered. Do not unmold cake from pan until well chilled, at least 5 hours or overnight.
Slice remaining grapes in halves or rounds. In small bowl, combine grapes with orange liqueur, if desired, and set aside.
When ready to serve, remove side of pan. Carefully pull creased parchment away from side of cheesecake then transfer to serving platter by peeling parchment away from bottom of cake and underneath pan while gently tugging cake toward platter and off parchment.
Garnish top of cheesecake with grapeliqueur mixture, if desired, or fresh grapes. Cut cake into wedges with thin, sharp knife.
Note: Cheesecake can be made up to 2 days ahead. Once cake is well chilled, cover pan with plastic wrap until ready to serve.
• 5 cups red Grapes from California, plus additional for garnish, divided
• 3 cups water
• 1 tablespoon honey
• 1 cinnamon stick
• 2 star anise (optional)
• 1 large navel orange
• 6 ounces amber rum
In large saucepan, combine 5 cups grapes with water, honey, cinnamon and star anise, if desired. Bring mixture to boil over medium-high heat, reduce heat to medium-low, cover and simmer until grapes are tender, 50-60 minutes. Let cool 15 minutes.
Lay medium mesh strainer over bowl and pour grape mixture through. Gently press on solids to remove juice from fruit for about 2 cups grape cider.
With peeler, peel off large strip orange zest and add to warm juice. Let cool, cover and refrigerate.
When ready to serve, gently warm cider over medium heat. Pour 1/2 cup cider into each cup. Add 1 1/2 ounces rum and garnish with twist of orange and small skewer of grapes.
Throughout Lawrence County, our educational service center provides training, student services opportunities, and innovative programs to further the growth of our young people. Our county is working harder than ever to collaborate and to integrate services that bring caregivers, parents, teachers, agency staff, government officials and our educational staff together. Our local communities are better when we join forces while providing quality services because locally, we know the people, and want to let others know their children matter to us. Establishing relationships is the core component to student hopefulness and success, and our county’s students matter enough for all of us to work diligently for each individual student.
The Lawrence County Educational Service Center has been in existence for a number of years. Prior to Ohio calling us “service centers” across the state, we were known as the county board of education with offices at the courthouse. We are now in a facility with offices and conference rooms at 304 N Second St. in Ironton, where we can integrate services and accommodate greater numbers of participants in our establishment, again with the premise being to “better serve” our youth/community educators.
With my mom, Johnna Lunsford, being a long-time educator in our county, I felt it a privilege to not only follow in my mother’s footsteps, but also create and facilitate new programs to generate continued growth. The idea of serving as she has served prompted me to apply for my current position, although it was difficult to leave the classroom. Yet, now back in Lawrence County, I am working with our county’s schools as their Student Services Director on high and middle school quiz bowl, spelling bee, science fair, model UN,
We’re advancing the future of health care for our community.
By increasing access to medical specialties.
By enhancing our emergency, rural health and telehealth services.
By continuing our strong commitment to providing quality health care and customer service to all we serve.
The time is right to take this exciting new direction, not just for us, but for our entire community.
Pleasant Valley Hospital is now part of Mountain Health Network. We look forward to continuing to serve your health care needs.
