Tri-State Living • September/October 2021

September/October 2021

Spooky

SEASON

Sol Collector celebrates Halloween through photography

I SCREAM SUNDAE Where it's Halloween everyday.

The world has changed.

Cancer has not.

Over the past year we’ve been forced to do so much on our own. As life and schedules return to normal, we want to remind you that we’re here to help you manage your health through scheduling wellness visits and taking time for important health screenings – such as a high-quality 3D mammogram, which detects breast cancer early when it’s most treatable.

The world may have changed, but the need to protect your health has not.

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St. Mary’s Breast Center at HIMG 304.528.4690

from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Dawn Nolan, Contributor Mark Williams, Contributor news@tristateliving.com ADVERTISING advertising@tristateliving.com PRODUCTION Kandi Thompson, Creative Director PHOTOGRAPHY Mark Williams, Contributor Shannon Shank, Contributor

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September/October 2021

Spooky

SEASON

Sol Collector celebrates Halloween through photography

OMC provider, right through your nvenient app, you can use your afely from just about anywhere.

al visit is right for you ck patient portal.

I SCREAM SUNDAE Where it's Halloween everyday.

on the cover Halloween is the favorite holiday for Sol Collector Photography and their customers who enjoy spooky photography.

Time to trade flip flops for fall festivities

T

he leaves are changing, football season is upon us, and the apples are almost ready to be plucked from the trees.

The time has come for us to begin trading our flip flops for boots, our iced tea for pumpkin lattes and our sun hats for scarves.

If you’re like me, you’re already beginning to miss the long days of summer. If that’s the case for you as well, or even if you’ve had your house decorated for Halloween since August and can’t wait to get lost in the middle of a cornfield maze, I hope this issue gets you excited for all things autumn.

From haunted hotels to ‘I Scream’ sundaes, axe throwing to artists with a spooky flair, we have packed these pages with our favorite fall experiences. So throw on your favorite oversized sweatshirt, pour yourself a warm cup of apple cider, and snuggle up next to your fireplace or a bonfire to read about how our neighbors in Ohio, Kentucky, and

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.

West Virginia can help you celebrate the season in the September/October issue of Tri-State Living.

And let us know your go-to places in the Tri-State to shop, eat, and play during fall! Feel free to email your suggestions, and maybe they’ll be featured in the next autumn issue.

Tri-State Living (ISSN 02795124) is published every other month by Ironton Publications, Inc., 2903 South Fifth St., Ironton, OH 45638.

Periodicals postage paid at Ironton, OH. Copyright 2021 Ironton Publications, Inc. Reprint of any part of contents without permission is forbidden. Titles registered in the U.S. Patent Office. POSTMASTER: Send address changes to Tri-State Living, P.O. Box 647, Ironton, OH 45638-0647.

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Sept./Oct. 2021 Contents

8

arts & culture 8

ON DISPLAY Ashland, Kentucky artist works across multiple media

living 16

16

50

MORTUARY MUSEUM Ohio funeral directors share rare mortuary collection

shopping 22

IN THE BIZ Every day is Halloween at I Scream Sundae and Hallowbeans Coffee House

feature 36

SOL COLLECTOR Greenup, Kentucky photography duo creates haunting images

homes 44 SHOWCASE

Reportedly haunted historic

Ohio hotel offers tours

food 50

IN THE KITCHEN Axe throwing venue offers pizza, tapas and more

58

FROM THE COOKBOOK Festive fall dishes

in every issue

22

4

FROM THE EDITOR It’s time for fall fun

66

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arts & culture Tri-State Living

up close Shannon Lee focuses his creative impulse into mind bending art.

p. 8

N O I S S E S B O AN WITH ART Ashland native Shannon Lee channels creative impulse into many genres

8 | Tri-StateLiving

On Display | arts & culture

Story, Photography Mark Williams

“A

rtistically speaking, I like to spread myself as thin as possible,” says mixed-media artist and Ashland, Kentucky native Shannon Lee. “And I work on something every day and every night.”

Lee’s obsession with making all kinds of art is evident as soon as one enters his home studio. Elaborate, abstract collages hang on nearly every wall. Miniature wood carvings of creepy creatures sit on a shelf full of transformed toy figurines.

Original paintings both large and small await finishing touches.

One painting, a large cartoon-ish portrait of a bug-eyed devil with a menacing grin, is about to be packed and shipped to a buyer in New Jersey. The space teems with a palpable, twisted creative energy.

Though he’s been painting and drawing since childhood, Lee admittedly got more serious about making art in 2017 after years of relentless touring all over the country as the frontman of the now-defunct local punk band The Transmissions. Leaving

Tri-StateLiving | 9

On Display | arts & culture

the band was not the only significant change for Lee that year.

“Literally the day after I quit music, I picked up a paintbrush. I quit the band, got a house and found out I was going to become a dad. So the idea was I would paint as much as I possibly could and create this giant inventory that would never run out.”

After constantly creating for the last four years, Lee’s work can now be found on six different continents. Locally, the artist has had several showings in venues like the Grayson Gallery and Arts Center and Midnight Society Tattoos. Despite the Tri-State’s small fringe art scene, Lee has carved out a significant spot for his work on the local level, and he sees the scene growing in positive ways.

“I’ve placed paintings all over the area. A lot of people have my art in their homes and in their businesses. And it’s always a good response if I show. There’s a lot of talent in this area. That goes for music, art, performances of all kinds.

The people who are doing their thing are doing a phenomenal job of promoting the arts. There are still some weird downtown loopholes, but I’ve been a part of the scene around here forever and it has gotten better.

Diversity here is growing everyday, and that’s a beautiful thing to see.”

Though much of Lee’s visual aesthetic is chaotic and abrasive, there is an unmistakable uniqueness to the artist’s style and approach. The spirit of punk rock lives in Lee’s creations, each one of them oozing with an accessible yet anarchic feel that transcends the typical boundaries of fringe cultures. More playfully irreverent

Tri-StateLiving | 11

arts & &culture culture||On OnDisplay Display

than deliberately deviant, Lee melds subversive imagery of pop and religious icons with comic bookstyle characters and abstract surrealism to create an arresting visual universe.

“I’ve always loved to draw and I’m pretty observant.

I’m completely untrained and I don’t really draw and paint like I used to. Now, a lot of times, things get pretty messy and not super detailed. But I learned to draw from Mad Magazine and Spiderman comics. A lot of cartoon characters. Basically, anything I could read and get my hands on. Mad was particularly great.

All the characters were often mutated. That really stuck with me.”

Lee’s lifetime of creativity goes far beyond painting and fronting punk bands. An accomplished fashion designer, Lee also makes and sells hand-sewn leatherwork, studwork and spikework to fans and followers all around the world. He even dabbles in wood carving, sculpting and making furniture. And in true punk rock fashion, much of his work begins with the repurposing of old and discarded materials like frames, old thrift shop canvases, and National Geographic magazines. Of course, networking and a little luck help too.

12 | Tri-StateLiving

On Display | arts & culture

“A friend of mine recently wanted to buy one of my clown paintings for her boyfriend for his birthday, because he loves clowns. So she bought a painting. I delivered it to her in the park during the Pride Festival and we got to talking and she said, ‘My neighbor has an old broken pinball machine that you might like on his front porch.’ BOOM! I went and picked it up the next day. And now I’m turning this vintage, circus-themed pinball machine from 1981 into a beautiful coffee table.

The bottom part will be a table and the backboard will be a lightboard for the wall.”

With multiple projects across several different mediums in progress simultaneously, it is safe to say Lee’s artistic output won’t be slowing down anytime soon. But if his home studio is any indication, he wouldn’t have it any other way.

“I don’t sleep much,” Lee says with a laugh. “I’m a night owl, I like to be alone and my son sleeps like a log. So that gives me a lot of time to work on my art.”

To view and purchase Lee’s work in person, head to the Final Friday event on Friday, Oct. 29 at the Grayson Gallery in Grayson, Kentucky and in Ashland at the Midnight Society’s annual Blood Moon Ball on Saturday, Oct. 31 at the Social Room (5405 Roberts Drive). To view and purchase his work online, follow him on Facebook and Instagram @snakehips138. a

Tri-StateLiving | 13

living | Outdoors

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Tri-StateLiving

Outdoors | living

up close Ohio mortuary museum offers a tour through the history of the funeral experience.

p. 16

living | Mortuary Museum

16 | Tri-StateLiving

Mortuary Museum | living

Mementos of the dead One-of-a-kind Cawley & Peoples Mortuary Museum documents funeral business Story Mark Williams | Photography Mark Williams, Sarah Simmons

F

rom an early 20th century embalming table lined with tools and tinctures to a collection of ornate mourning jewelry, the Cawley & Peoples Mortuary Museum in Marietta, Ohio offers a one-of-a-kind tour through the history of the funeral experience. The facility, owned and operated by long-time funeral directors Bill and Patricia Peoples, with assistance from general manager Brian Scharff, is full of rare items like antique caskets, elegant burial gowns and mobile kneeling altars from the pre-funeral home era.

“In those days, there weren’t funeral homes,” said owner Bill Peoples. “There were undertakers and morticians, but the funeral services were held at homes. They would load up in big black suitcases and take everything to the house. They would set up the drapes to keep the light out, and the funeral beds for visitation services, and when the casket would arrive a few days later, they would then load the body in for burial.”

Many of the items in the museum date back to the mid to late 1800s, a very different time for the funeral industry. One such item on display is an Ice Box Coffin from the 1850s.

“These were only used for about 20 years, before they knew anything about the embalming process. Embalming started around 1865 during the Civil War, but before that,

they had to preserve the body somehow. They would fill these with ice and lay the body on top. There’s a door at the bottom that opens so you could reach in and feel the toes of the body, to make sure it was still cold.”

Donated by a professor in Michigan, an immense collection of vintage mourning jewelry from the early 1900s lines one wall of the museum.

“Back then, when somebody would die, a lot of times the ladies would wear black jewelry during the mourning period and services. Sometimes it was carved out of coal or onyx. Other times they painted their own jewelry black. And some are even made from human hair. They would cut off a lock of hair (from the deceased), braid it into floral patterns, and mount them in shadow boxes to commemorate the person’s life.”

The rare jewelry, early embalming tools and antique caskets on display are certainly impressive. But upon entrance, visitors are immediately captivated by the museum’s collection of antique funeral cars, each one restored to pristine quality. A 1934 Studebaker President named “The Westminster” is the last surviving model of only six, making it a priceless, one-of-a-kind classic. A 1940 Henney Packard, one of the last three ever made before the Tri-StateLiving | 17

Mortuary Museum | living

company retooled to help with World War II efforts, still gets driven to events around Marietta. One of People’s vintage funeral cars, a 1927 Henney, even made it onto the set of the feature-length film “Get Low,” which stars Robert Duvall as a mountain hermit who throws his own funeral party while still alive, and Bill Murray as a mortician who smells a big payday from the stunt. The museum features a section dedicated to People’s experience on the film, including a signed script by all the actors and his own personal director’s chair.

“I said no several times, but eventually agreed to it. They filmed the movie around Atlanta, so the deal was I would take it down in my trailer and I stayed there every day for six weeks, protecting my car.

I wanted to make sure there were no high speed chases or shootouts. I’m glad I did it. I wouldn’t do it again, but it was a great one-time experience.”

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One of the most immaculate items in the museum is a full-size, horsedrawn funeral coach from the pre-automobile era. Hand-carved from wood in 1895 in Cincinnati, the impeccable piece is a historic work of craftsmanship.

Near the carriage is a large wicker basket, which happens to be the origins of a popular term still used today.

“When the undertakers went to the family home, if the body couldn’t be embalmed or viewed for whatever reason, that’s what they would use to carry the person out of the house. They would attach the basket to the underside of the coach. And that’s where the term ‘basket case’ comes from.”

Despite the somewhat macabre peripheral subject matter associated with mortuaries, Cawley and People’s Mortuary Museum is anything but morbid.

Completely centered on the historical aspects of the funeral business and the evolution of the ceremonial process, the museum and tour is a fascinating exploration of one of the most universal human experiences. That’s not to say the museum doesn’t get a different kind of visitor every now and then.

“We get some of the gothic crowd sometimes,” Peoples says with a smile.

“Some calls around Halloween from people wanting to perform seances here.

But we don’t do that kind of thing. I think the vast majority of our visitors appreciate what we offer, which is the historical aspect of it all. They leave here with a good feeling.”

To schedule a tour of Cawley and Peoples Mortuary Museum, call 740-3731111 or visit cawleyandpeoples.com. a

20 | Tri-StateLiving

shopping Tri-State Living

up close Head to Ripley, West Virginia for ice cream with a side of scary at I Scream Sundae and Hallowbeans Coffee House.

p. 22

shopping | In the Biz

EVERY DAY IS

Halloween

I Scream Sundae, Hallowbeans Coffee House keep it spooky all year long

Story Dawn Nolan | Photography Shannon Shank

F

or fans of scary movies and haunted houses, fall is a favorite time of year. But what if there was a place where it’s Halloween all year long?

Travel to Ripley, West Virginia, less than 40 miles south of Charleston, and check out I Scream Sundae and Hallowbeans Coffee House.

From Pennywise to the Headless Horseman, Nightmare Before Christmas to Little Shop of Horrors, Creature from the Black Lagoon, Dracula, Wolfman — enthusiasts will be delighted with the creepy cornucopia both inside and out.

A Cross Lanes native, owner Charessa Wilkinson came to the Ripley area 17 years ago. Despite her tattooed appearance and penchant for haunts and oddities, she is a “very strong Christian.”

“People think it’s kind of interesting when they look at me and what I do,” she said. “But God led me to where I am.”

Wilkinson is a former film/communications student with a master’s degree and 15 years of experience in higher education. But after a bout of unemployment, she went in a different, and very unexpected, direction: real estate.

Wilkinson is one-half of the successful Sold Sisters Realty (the other is her sister, Amber Mouser, with whom she coowns Hallowbeans), which shares space in the same building as I Scream Sundae and Hallowbeans.

“I did not want to do real estate because I felt like it was a used car salesmen kind of gig, and I had all this education, and it just felt weird to me,” Wilkinson said. “And obviously, I’m tattooed and, you know, just a little bit different, and I felt like you had to be dressed up to do that kind of job. But I thought, ‘You know what? I’m just gonna change it.’ So, I went out in my Corolla, and my tattoos and my jeans and my T-shirts. And I got a lot of credibility from people.”

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The Go Go Scare Show “Having a haunted house had always been my dream,” Wilkinson said. And Wilkinson achieved that dream just a few years ago when she and her husband, David Westfall, started The Go Go Scare Show, a seasonal attraction described as a “dark and twisted side show full of screams and panic” in Ripley.

The couple put on the Go Go Scare Show for three seasons, hiring young adults as their temporary employees.

At the time, Wilkinson and Westfall had four teenagers

stable employment for this demographic, especially those that had a more “alternative” look and interests similar to hers. And therein was the inspiration for her future businesses.

Now, even though the Go Go Scare Show isn’t continuing, its spirit lives on in I Scream Sundae and Hallowbeans Coffee House.

I Scream Sundae Using some of the props from the Go Go Scare Show

between them, and Wilkinson really loved working with the

(and later adding more from fans), Wilkinson and Westfall

local youth.

opened I Scream Sundae on July 1, 2018.

“It’s like my ministry,” she said. “I’m a PK — preacher’s

“I put the haunt stuff together with ice cream to build

kid — and I’ve done missions all over the world, but my heart

a business and create year-round employment for young

has always been for teenagers and young adults.”

adults. I wanted to teach them entrepreneurship and

Unfortunately, the Go Go Scare Show was only open a few weeks a year, and Wilkinson wanted to be able to provide

business skills, and it just took off. I was not planning on that at all.”

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shopping | In the Biz

26 | Tri-StateLiving

I Scream Sundae has more than 30 over-the-top milkshake creations to choose from currently, with more being added all the time. Pictures of each are hung on the wall for easy selection. These shakes are $9 each and range from the most popular “Night of the Living Dead” (made with Oreo “scream,” or ice cream, chocolate donuts, fudge icing, chocolate sprinkles and “worms”) to the “Serial Killer” (Coco or Fruity Pebbles scream, marshmallow icing and mash and whip cream) to the more recent addition “Gremlins” (red velvet scream, whip cream, red and blue sugar, cotton candy stripe in a bowl of popcorn with 3-D glasses).

“People just think it’s the coolest thing, and kids love the 3-D glasses,” Wilkinson said. “And it tastes really, really good.”

There are more shakes that have more obscure

references, like a creation based on “They Live” and Rowdy Roddy Piper.

“It has bubble gum scream with bubble gum icing, bubble gum pieces and sunglasses,” Wilkinson said.

And kid-centric ones like the “Frozen”-inspired Elsa (vanilla scream, blue icing, sugar cookie, marshmallows, sparkler and “magic.”)

“I respect what kids like and love to watch,” Wilkinson said. “I just added a little touch of ‘magic’ to that with the sparkler.”

About 15 of the creations are made with ice cream flavors from tubs, and the other half of the creations are made with a vanilla ice cream base, and then Wilkinson experiments with it to make new flavors.

“There’s a variety of things I do to manipulate the ice cream,” Wilkinson said.

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shopping | In the Biz

28 | Tri-StateLiving

In the Biz | shopping

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shopping | In the Biz

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In the Biz | shopping

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As for her inspiration, that comes from a number of sources, including customer requests, but it is often based on what Wilkinson feels would go best with the flavors that she has or a lingering idea that she wants to represent.

“Oftentimes at night, I’m just browsing Amazon looking at different candies and toys that I could use,” she said.

Since Halloween is year-round at I Scream Sundae, there aren’t special flavors for that time of year, but Wilkinson does do some for Christmas and other holidays “The ‘Christmas Vacation’ creation was a favorite of mine,” she said. “It was eggnog ice cream with a brownie Christmas tree, red icing and white cotton candy on top to look like a Santa hat and green jello and cinnamon toast crunch ‘cat food’ on the side.”

For a simpler shake, customers can order the “B-Movie Creations” for $6. These can be made with any flavor of ice cream as well as banana, peanut butter, black raspberry and blueberry. Other options include single or double scoop

“Screams,” “Slashed Throat” floats ($5 — root beer, orange cream, Coke or Dr. Pepper) and “Bloody Sunday” sundaes ($5 for one scoop or $7 for two).

Can’t decide which flavor to order? Try “The Hive,” an ice cream sampler of six scoops served in an egg carton.

In addition to the ice cream, I Scream Sundae has a wall of bottles of flavored “Sick Sodas” and “Frankenweenies” ($2.50) all-beef hot dogs on grilled English buns topped with slaw, chili, mustard, onions, jalapeños and Sriracha ketchup.

“Sometimes we add beer cheese, too, if you want it,” Wilkinson said. “I consider myself a hot dog connoisseur, and I tell people that, so if I was going to do that [serve hot dogs], I was going to do it right.”

Though it has only been open a little over three years, I Scream Sundae has become a destination, with some customers traveling several hours to visit.

“There was a time where a family drove like six hours to get here; I think they were from Delaware. It was a 14-year-

In the Biz | shopping

old’s birthday wish, so they went and picked up grandma in the nursing home and all drove down together as a family. It was very sweet,” Wilkinson said. “But we’ve met people from all over. Every day we get people that have drove two or three hours to get here. They feel like The Scream is a part of them, and all of our reviews talk about how friendly and welcoming our staff is.”

And for those who might be a little hesitant to bring their youngsters, Wilkinson assures that kids love it.

“There are a lot of little kids that are super horror fans,” she said. “Like, you see these three-year-olds with Pennywise dresses on.” And Wilkinson makes sure their experience is special, focusing on them as customers.

“When families are coming in, sometimes I’m not even acknowledging the parents. I’m talking directly to the kids,” she said. “I think that’s probably a different way to do business, but I also think that the parents appreciate it.”

Hallowbeans Coffee House Above I Scream Sundae is Hallowbeans Coffee House. Wilkinson describes it as “more of a local spot” than The Scream, though it maintains a similar aesthetic — although taking it a bit further in some of the rooms — with clowns, ghostly family photos, menacing masks, “bloody” fabric and heads on stakes.

“I tell people that up here [Hallowbeans] is more of an adult-themed haunted house,” Wilkinson said.

“For example, the clowns — I discovered that I can’t have clowns downstairs because some people are really scared of them.”

In terms of a menu, customers can enjoy traditional cafe beverages like drip coffee (using beans from Hill Tree Roastery, a small-batch roaster based in Huntington), espresso shots, lattes, iced brews, hot chocolate and chai tea, along with smoothies and the “Killer Bee,” a milk and honey drink. There are also “Tortured Frozen Brews” like “The Darkness” (a frozen mocha with dark chocolate syrup, whip cream and chocolate shavings),“Ghosted” (a vanilla frozen brew Tri-StateLiving | 33

with whip cream and optional cinnamon) and “Creeper” (a caramel frozen brew with whip cream and caramel syrup).

“It was a bit of a learning curve for this area to have a real coffee house with quality coffee because, at the time that we opened [in August 2020], we were the only real coffee shop between Charleston and Parkersburg,” Wilkinson said.

Hallowbeans also has bubble teas — a tea-based milk beverage with tapioca pearls — which Wilkinson said was another new item for the area.

“We introduced that, too,” she said. “I’ve traveled the world a lot, and bubble teas are very popular in Asia — it’s everywhere — and it’s becoming more known here in the United States.”

Pretzels and “Bad Bagels” are available if you’re in need of a snack. The bagels come in rainbow, chocolate chip, French toast, very berry, blueberry, cinnamon raisin and everything flavors and can be ordered with house-made cream cheese.

“The [rainbow] bagels really helped us take off,” Wilkinson said. “Then, we decided to add pretzels because we have nothing else like that in this area, either.”

And just like at I Scream Sundae, Wilkinson sets a high bar for the products at Hallowbeans.

“I want to make sure that everything we do, we do well because I want it all to be top quality,” she said. “Because I think it’s quality that makes you sustainable, not just novelty.”

For Wilkinson, having three businesses has been a wild ride, but then again, she’s always been a bit of a risk taker.

“I come from a long line of entrepreneurs, and I feel strongly that small businesses support other small businesses,” she said. “What’s interesting is that I never knew how to do any of this. I never had a business plan, and I never took out a loan. I just figured it out. From real estate to The Scream. I mean, we had built the Scream, and I didn’t even know exactly what we were going to do as far as what the creations were going to look like, so I was just learning as I went. And with Hallowbeans, I didn’t know anything about coffee, either. I think you find the right people to teach you and then you just figure it out from there.”

I Scream Sundae and Hallowbeans are located at 516 W Main Street in Ripley, WV. For hours and more information, like @iscreamsundaewv and @hallowbeans on Facebook. a Tri-StateLiving | 35

36 | Tri-StateLiving

Sol Collector | feature

Making the scene

Frightful.6

Sol Collector offers horror, fantasy-themed photography Story Heath Harrison | Photography Sol Collector Photography

T

wo women from Kentucky are making a name for themselves with their creative and horrorthemed photography.

Sam Lawson and Sammi Buckler are the owners of Sol Collector Photography, located in downtown Greenup in the space occupied their Sol Collector metaphysical shop, which has been open for two months.

Lawson, who went to school for electronic media and has worked in her family’s business 10 years and Buckler, who worked full time at SMC, say they have worked together or about a year, but have worked separately in the field for about 10 years.

“We pretty much do all genres of photos, but we specialize in boudoir and creative,” Lawson said.

For the horror-themed piece, Lawson said they “dabble in Latex and fake blood.”

One of the series of photos they have produced in it is the Freaky Friday piece, which she said “distort the beautiful stories of fairy tales.”

“We took Snow White and the evil queen and did a storyline of how the apple took half of her face from poison,” she said.

Lawson said, for their work they try to achieve as much as they can before doing any kind of enhancements.

“We try to make it as authentic with makeup as we can, but we do use Photoshop, too, sometimes,” she said.

They say their work is entirely in digital, but film photography “is something we would definitely like to get into.”

As for how the photos go, “it depends on the client and their own vision,” Buckler said.

They say shoots can be individual or couples, and they

Tri-StateLiving | 37

feature | Sol Collector

38 | Tri-StateLiving

Weymouth Hill | feature

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40 | Tri-StateLiving

Sol Collector | feature have used as many as four people at a time in their work.

“We had a lot of friends who wanted to do it,” Lawson said.

They said the boudoir photography takes place at their studio in Greenup, while, for the horror and fantasy pieces, they like to work outside in the environment on location.

In addition to the photos, they maintain the shop in Greenup, for which they sell essential oils, and offer healing, tarot readings and chakra readings, Lawson said.

Lawson said they also aim to promote a clean environment and do things such as hiking.

“And it’s all to promote kindness and forgiveness,” Buckler said.

Coming up, the two are preparing another Freaky Friday series for this Halloween with their photography, and Lawson said they are hoping to repeat and expand a charitable project that they began last year.

She said they took donations and did appearances dressed as Dr. Seuss’s The Grinch around the area last holiday season, and helped to distribute toys, coats and other items to children.

“We wanted to do a big community event, but could not because of COVID-19,” she said.

This year, she donations began in August and she hopes to begin Grinch appearances in November, followed by, hopefully, a community event in December.

Lawson said they realize this is an economically impoverished region and they hope to offer a brighter season for everyone.

“It has been difficult because of COVID-19 and we wanted to do something for them,” she said.

Sol Collector can be reached on Facebook and their website at www.solcollector.com.

The shop and studio are located at 423 U.S. 23 in Greenup. a

Tri-StateLiving | 41

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homes Tri-StateLiving

up close Historic Ohio landmark offers adventurers a paranormal experience.

p. 44

homes | Showcase

LaFayette Hotel has storied past Story Mark Williams | Photography Mark Williams, Sarah Simmons

O

verlooking the confluence of the Muskingum and Ohio Rivers in the heart of downtown Marietta, Ohio stands the Lafayette Hotel, a timeless landmark with a storied past.

Established as the Bellevue Hotel in 1892, the structure was rebuilt and christened the Lafayette in 1918 after the original building was destroyed by a fire. Named after Marquis de Lafayette, a French hero of the American Revolution who visited Marietta in the mid 19th century, the historic hotel now boasts 77 unique rooms, including multiple suites, penthouses and parlors.

Though the hotel has been outfitted with all the expected modern amenities, the style and decor of the rooms, furniture and facilities remain elegantly vintage. Many of the hotel’s unique artifacts are still on display, like the call

bell system used by guests to communicate with staff and the original front door lock and key.

Two of the hotel’s most notable features are the Gun Room and the Riverfront Bar and Grill. The Gun Room, a large family-style dining hall, is most famous for its collection of handcrafted long rifles, all of which were built between 1795 and 1880. The spacious restaurant also displays a riverboat’s telegraph, steering arms and other steamboat instruments. Multiple pilot wheels that were crafted for Navy ships in World War II hang throughout the dining area. The Riverfront Bar and Grill, renovated and opened in 1984, overlooks the Ohio River and features a stunning large hardwood bar which was hand-carved by local Amish woodworkers. On sunny days, guests can move to the Riverfront’s outdoor patio and sip a wide range of

Tri-StateLiving | 45

homes | Showcase unique mixed drinks, cocktails and other colorful libations.

Thanks to its centralized location, the Lafayette Hotel feels like a hub of activity. Guests of the hotel can easily venture out into the bustling streets of Marietta where they will find numerous gift and antique shops, unique restaurants and live music venues. But for more daring adventurers, activities of the paranormal variety await.

Hidden Marietta, a tour and event agency specializing in all things spooky, offers walking tours, in-depth building tours and even guided paranormal investigations of the city’s most haunted locations. The group also offers tarot card readings and antique photography, and operates a curiosity gift shop located in the Anchorage Mansion, a historically haunted 23room Italianate mansion built in 1859. Each January, Hidden Marietta hosts a paranormal expo, where participants from all over the country convene at the Lafayette Hotel to discuss, explore and investigate the city’s most notable ghost stories.

Housing an annual paranormal expo at the Lafayette Hotel is no coincidence either. The hotel, specifically the third floor, just happens to be one of the city’s most notoriously haunted places. Each year during the expo, Hidden Marietta rents out every room on the third floor for guests of the convention. On Friday night, the hotel goes dark and The Lights-Out Lockdown begins. Professional

46 | Tri-StateLiving

ghost hunters and paranormal enthusiasts are then given the opportunity to explore certain areas of the hotel with their sophisticated equipment, searching for signs of the unknown. But as Lafayette General Manager Sheila Rhodes explains, the ghost hunters are most likely to find something more mischievous than nefarious, if they find anything at all.

“In my 25 years as general manager, I personally have not experienced anything like that,” Rhodes explains with a laugh. “But nine times out of ten, when people do report strange experiences, it happens on the third floor.”

Rhodes goes on to tell the story of S. Durward Hoag, a former owner of the Lafayette Hotel. Together with his father, Hoag purchased

the Lafayette Hotel in the early 1930’s and went on to become the public face of the hotel and a vocal advocate for promoting Marietta itself. He and his family lived much of their lives on the third floor of the Lafayette Hotel, until Hoag sold the hotel in the early 1970s. He passed away less than 10 years later, but many believe Mr. Hoag’s ghost can still be found on the third floor, checking on the hotel guests and playing tricks on the staff. Rhodes notes a famous incident involving a guest and a sandwich as one of the more famous paranormal pranks.

“As the story goes, a guest on the third floor had just finished making himself a sandwich when he sat it down on a coffee table in his room and went to wash up before eating. When he returned from the

Tri-StateLiving | 47

homes | Showcase

washroom, the sandwich was nowhere to be found.”

After searching the room over, the perplexed guest went about his day. The next morning, he awoke to find the missing sandwich on his coffee table, exactly where it was before it mysteriously disappeared the day before. “Most of the stories are like that, so I think Mr. Hoad is a friendly, funny ghost.”

Whether you’re visiting for a show at the Adelphia Music Hall, exploring one of the city’s countless historic sites or trying your luck at ghost hunting, the Lafayette Hotel is the perfect homebase for all things Marietta. But if you’re brave enough to stay on the third floor, protect your sandwiches.

For booking and more information on the Lafayette Hotel, visit www.lafayettehotel.com. a

48 | Tri-StateLiving

Tri-StateLiving

food

up close Hatchets and tapas make West Virginia’s Jaxe & Jill’s a delectable destination.

p. 50

food | In the Kitchen

Jaxe & Jill’s kicks up the thrills Venue offers ae throwing, food, Sjoelbak and giant Jenga

50 | Tri-StateLiving

In the Kitchen | food

Story Dawn Nolan | Photography Shannon Shank

F

eaturing six axe throwing lanes, traditional table shuffleboard and Sjoelbak (Dutch shuffleboard), giant Connect Four and Jenga, dart boards and several TVs — not to mention a bar and food options — Jaxe & Jill’s in Hurricane, West Virginia, offers a lounge atmosphere with plenty of entertaining activities for an evening out.

“A lot of people come to hang out,” said coowner Kimberly Zimmerman. “That’s what we see.

People come in to throw axes, but then they stay to play shuffleboard. They stay to play darts. They stay to drink some of the beers we have on draft.

They stay to eat, or they come in early to eat. They stay to hang out a lot longer.”

“At many other places like this, you aren’t able to come in and hang out. You come in, throw axes, and go home,” added co-owner Tonya Zimmerman.

The layout at Jaxe & Jill’s is also different from other axe throwing venues, which was intentional.

“In other venues, you’re kind of secluded.

You’re over to the side or in the back. Our place, however, is a wide open space — even if you’re not throwing, you’re still a part of the atmosphere and can watch other people throw if you want,” Kimberly said.

Jaxe & Jill’s is located in a 2,500-squarefoot building along Teays Valley Road, about 30 minutes from downtown Huntington and Charleston. Kimberly, a longtime hairdresserturned-travel agent, and Tonya, a CVS Pharmacy manager, are sisters-in-law turned business partners. The two were introduced to axe throwing at a bachelorette party a few years ago.

“It was fun, and there was nothing else really like it around at the time,” Tonya said. They visited some other venues out-of-state, and then Tri-StateLiving | 51

food | In the Kitchen

52 | Tri-StateLiving

began to entertain the idea of opening their own place.

“We just thought that this is something we could do,” Kimberly said. “We wanted a fun place for adults to come and hang out. And, of course, we’re not just axe throwing.

We’ve got other things to do. We just wanted people to have that fun environment.”

Though Kimberly lives in Barboursville and Tonya in Huntington, they were persuaded to open up shop in Putnam County after hearing from several locals.

“There’s nothing like this up here in the Valley; there’s not a lot of places for adults to come and hang out. And the more we started talking to people, they kept asking us to come to the Valley.”

The two opened Jaxe & Jill’s in February 2020. At the time, it seemed like as good of a time as any to open a business. But, they were only open about a month before the COVID-19 pandemic hit and mandates/stay-at-home orders started being put into place. They reopened in June 2020

with precautions.

“That was rough,” Kimberly said. “But thank goodness that within that 30 days we were open we were able to make enough to sustain ourselves for the three months we were closed.”

Working with family can often be difficult, but that’s not the case for Kimberly and Tonya, in fact it just makes sense.

“We had a good relationship long before we opened a business together, and that’s part of the reason why we did open it together,” Tonya said. “We’re good friends. We get along, and we did stuff together already. So, who better to go into business with?”

“We are a truly family-owned and operated,” Kimberly added. “My daughter and nephew work in the kitchen; my son, he’s the waitstaff. So, I mean, we’re all family here.”

Fun fact: Kimberly’s husband, Keith, built the tables and bar tops built from wood in their backyard.

For those that want to throw axes at Jaxe & Jill’s, lane Tri-StateLiving | 53

food | In the Kitchen

reservations are $60 per hour with up to four people on a single lane. Bigger groups can reserve adjoining lanes if available.

Customers are asked to come about 15 minutes before their session (walkins are also welcome) to sign a waiver and be seated.

“Then, we go over the rules with you and make sure that you understand what you’re doing and how to throw,” Kimberly said. “We watch everybody throw a few, and then we go back to them and let them know what they’re doing wrong and give them pointers. Some pick it up right away, and some need a little extra help. We see some men that come in here and can’t hardly get one to stick and we work with them and work with them. But their wife or girlfriend are throwing them left and right. Everybody gets something to stick by the time they leave here.”

“And we do have four different games, from beginner to more advanced,” Tonya added.

Synchronized lighting helps keep things on schedule. Green lights tell those to throw, orange to walk in the lane to retrieve the axe, and red to switch.

Along with date nights and nights out with friends, Jaxe & Jill’s is popular for private parties, and the venue can accommodate groups up to 50 people.

“We do a lot of birthday parties — it feels like one or two a week — and corporate events for team building,” Tonya said.

“Some of the people might not want to throw, maybe they want to play the other games, are still part of what’s going on.”

During regular business hours, Jaxe & Jill’s is 18+ to maintain its more adultoriented customer base.

54 | Tri-StateLiving

In the Kitchen | food

“However, if it’s a private party, you can have younger ones in here, but they must be 13 to throw,” Kimberly said.

And if you work up an appetite, Jaxe & Jill’s has a food menu available for dine-in, to-go and delivery through GrubHub consisting of pizzas (traditional and glutenfree crust), quesadillas and appetizers that are made inhouse. The buffalo chicken is the bestselling pizza, and the pretzels and beer cheese are the most popular appetizer (“by far,” Kimberly added). The pizzas are made with dough from Brunetti’s Italian Bakery and are hand-tossed and made-to-order.

“We also sell a lot of the charcuterie boards. We wanted to keep the menu kind of simple, but we do what we do very well,” Kimberly said.

There is a rotating selection of 12 beers on tap, with a mix of local and big brew. There are also bottles, cans and wines.

If you find one you like, you can order a growler to take home.

“We have several people that come in here regularly just to sit down and eat and drink,” Kimberly said.

And for those concerned about safety because of the

alcohol and axes — which Kimberly and Tonya say they get asked about a lot — there’s isn’t a reason to be.

“We pay attention to the people that come in here and how much they’re served. We have them a running tab in here. We can go back and look at it at any point and see how many they’ve had,” Kimberly said. “We’ve watched everybody to make sure that they’re throwing safe. And I mean, one of our rules it says that staff has the right to end your game if you’re doing it an unsafe manner or appear to be intoxicated. Fortunately, we haven’t had to do that yet.”

It all plays a part in keeping Jaxe & Jill’s a place where adults can unwind and have a good time.

“It’s something different to do,” Kimberly said. “And we just have a fun atmosphere.”

Jaxe & Jill’s is located at 3501 Teays Valley Road in Hurricane. Current business hours are 5–10 p.m. on Wednesday and Thursday and 4–11 p.m. on Friday and Saturday. Call 681-233-3188 or visit jaxeandjills.com for more information. Follow Jaxe & Jill’s on Facebook (@jaxejills) and Instagram (@jaxeandjills). a Tri-StateLiving | 55

Marketplace

Tri-State Living

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NEW GRADUATES WELCOME! Apply at www.holzer.org/careers.

For more information call Human Resources at 740-446-5105

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Competitive Wages with excellent benefits.

•Associate degree in MLT required •BS degree in MT/ Clinical Laboratory Science Preferred •ASCP Board Certified or Board Eligible.

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For more information call Human Resources at 740-446-5105 RENTALS •Outdoor Advertising Billboard 12ftx16ft, along US 52, west of Hanging Rock,Ohio •Covered RV & Boat Storage Call MondaySaturday 8:00 am-5:00 pm 740-442-2000 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.

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 740-446-5105 Ridout’s Used Auto Sales. If we don’t have it, we will find it. Will Pay Top Dollar for Junk/ Unwanted Vehicles.

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the pumpkin house

Kenova Pumpkin House has grown with love and 1,000 volunteers

W

hy 3,000 pumpkins?

Some things in life just don’t have a good answer. They beg for logic, or anything that makes sense. The Kenova Pumpkin House is an enigma wrapped in a fruit. Yes, a pumpkin is a fruit.

In 1978, I carved four pumpkins to display on my Chestnut Street porch at Halloween one for each member of the family. By the time my third daughter was born in 1981, it was no longer a family count, but had become a quest to fill the porch. In successive years, it reached the porch roof, the house roof and passed 100 jack-o-lanterns annually.

As years passed, students from nearby Ceredo-Kenova High School joined the process, scooping and hauling pumpkins. The work has always been formidable, but as pumpkin totals increased, volunteer numbers expanded to meet the growing demand. However, when the pumpkin display reached 2,000, several faithful volunteers asked that it not be that many the next year.

They were promised 2,000 would not be repeated. The next Halloween, it jumped to 3,000, and the volunteers seem afraid to mention it again.

Annual visitors now number in the tens of thousands, and the preparation requires over 1,000 volunteers from the TriState area. Groups from schools, churches, and organizations join families and individuals, who walk into the yard and ask, “How can I help?”

But why? Without a reasonable explanation for the Pumpkin House’s origin, its growth can be attributed to the loving response from visitors, young and old. The kindest compliment came from an elderly woman who slowly came up the driveway using a walker. With tears in her eyes, she thanked us saying, “We lose the wonderment of childhood when we grow up. Never again do we experience the same excitement we felt on Christmas morning, or when we got

our first bicycle, but tonight, enjoying the pumpkin display, I got that same feeling. Knowing what it was, I had to thank you.”

I don’t know why there is a Pumpkin House, but I am blessed by thousands of volunteers, and by the hundreds of thousands who have for 30 years visited this annually, proof that it is OK be “out of your gourd.”

Come join us the last weekend of October!

Ric Griffith Tri-StateLiving | 57

food | From the Cookbook

Chicken Cordon Bleu Kebabs SKEWERS: • Nonstick cooking spray • 2 chicken breasts (6 ounces each), cubed • 1 ham steak (6 ounces), cubed • 6 bamboo skewers (8 inches) • 1 tablespoon Dijon mustard • 1 teaspoon pure maple syrup • 1/4 teaspoon ground black pepper • 1/4 teaspoon paprika • 1 teaspoon extra-virgin olive oil SAUCE: • 2 tablespoons butter • 2 tablespoons flour • 1 cup lactose-free 2% milk • 1 teaspoon Dijon mustard • 1 cup shredded Swiss cheese • Salt and pepper to taste 58 | Tri-StateLiving

To make skewers: Preheat broiler to 500˚F. Line broiler pan with foil and spray with nonstick cooking spray. Thread cubed chicken pieces and cubed ham pieces onto skewers.

In small bowl, combine Dijon mustard, maple syrup, black pepper, paprika and oil. Brush mustard mixture on skewers.

Broil about 5 minutes, flip and cook 5 minutes, or until chicken is cooked through.

To make sauce: In small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add Dijon mustard. Continue cooking 5 minutes, or until thick.

Reduce heat to low and stir in cheese, whisking until melted.

Add salt and pepper, to taste, if desired. Serve chicken and ham kebabs with sauce.

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More

From the Cookbook | food

One Pan Mac & Cheese • Water • 2 teaspoons salt • 2 cups dry macaroni noodles • 2 cups lactose-free whole milk • 2 eggs • 2 tablespoons butter, clarified or ghee • 1 1/2 cups shredded sharp white cheddar cheese • 1 cup shredded Parmesan cheese • Salt and pepper to taste

Add water and salt to 3-quart saucepan; cook noodles according to package directions. Drain and add noodles back to pan.

Measure milk into large measuring cup. Add eggs and whisk.

Toss noodles with clarified butter, turn heat to medium and pour in milk-egg mixture. Add cheeses and stir until melted. Bring to low boil about 3 minutes; sauce will thicken and become creamy. Add salt and fresh cracked pepper, to taste.

Recipe courtesy of Sheila Johnson of “Eat 2 Gather” on behalf of Milk Means More

Parmesan-Swiss Fish • 1 1/4 pounds skinless halibut, salmon or tilapia fillets (fresh or frozen) • 3/4 cup shredded Swiss cheese • 1/4 cup plain Greek yogurt • 1/4 cup mayonnaise • 2 tablespoons sliced green onion • 1/4 teaspoon salt • 1/8 teaspoon pepper • 2 tablespoons grated Parmesan cheese • 1/4 teaspoon paprika

Preheat oven to 450˚F. Thaw fish, if frozen. Cut into four serving-size pieces, if necessary. Pat fish dry with paper towels. Arrange in single layer on greased 15-by-10-by-1-inch baking pan, tucking under any thin edges.

In small bowl, toss Swiss cheese, yogurt, mayonnaise, green onion, salt and pepper. Spread over fish fillets.

Sprinkle with Parmesan cheese and paprika. Bake, uncovered, until fish flakes easily with fork. Allow 6-8 minutes baking time per 1/2-inch thickness of fish.

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More.

60 | Tri-StateLiving

From the Cookbook | food

Sausage Foil Packet Dinner • 1 package Coleman Natural Uncured Polish Kielbasa, sliced 1/2-inch thick • 2 cloves garlic, minced • 2 ears corn, each cut crosswise into four pieces • 2 large tomatoes, chopped • 1 medium red onion, thinly sliced • 1 pound Yukon Gold potatoes, chopped into 1-inch pieces • 2 tablespoons extra-virgin olive oil • Salt and pepper to taste • 2 tablespoons parsley, chopped

Preheat oven to 425˚F. Cut foil into four sheets about 12 inches long.

Divide kielbasa, garlic, corn, tomatoes, onion and potatoes evenly over foil sheets. Drizzle with oil then season with salt and pepper, to taste. Toss gently to combine.

Top each packet with parsley and fold crosswise over kielbasa and vegetable mixture to completely cover food.

Roll top and bottom edges to seal.

Place foil packets on baking sheet and bake 30 minutes.

Visit ColemanNatural.com/Recipes to find more fall meal inspiration.

Tri-StateLiving | 61

food | From the Cookbook

Baked Stuffed Pasta Shells • 6 ounces jumbo pasta shells • 2 tablespoons olive oil • 1 tablespoon fresh garlic • 1 medium onion, diced • 5 portobello mushroom caps, gills removed then diced • 1 pinch sea salt, plus additional, to taste • 1 pinch pepper, plus additional, to taste • 2 cups shredded kale • 3 tablespoons water • 15 ounces skim milk ricotta cheese • 4 tablespoons pesto • 1 tablespoon The Fit Cook Land spice blend • 1 1/2 cups reduced-fat marinara, divided • 1 1/2 cups reduced-fat mozzarella • Fresh herbs, for garnish

62 | Tri-StateLiving

Preheat oven to 420˚F. Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.

Heat pot or cast-iron casserole dish over medium heat.

Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes.

Empty contents and set aside.

Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.

In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.

In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.

Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes.

During final 5 minutes, remove foil so mozzarella can brown.

Garnish with fresh herbs and salt and pepper, to taste.

Visit rmhdallas.org for more information and to order the cookbook. Recipe courtesy of chef Kevin Curry.

From the Cookbook | food

Apple Pie Stuffed Pitas FILLING: • 4 green apples, peeled, cored and thinly sliced • 1 teaspoon cinnamon • 1/2 teaspoon nutmeg • 2 tablespoons plant-based butter • 1/3 cup white sugar • 3 tablespoons water • 1 teaspoon cornstarch OAT CRUMBLE TOPPING: • 1/2 cup flour • 1/2 cup rolled oats • 1/4 cup brown sugar • 1/2 teaspoon cinnamon • 1 tablespoon orange juice • 1 pinch salt • 2 tablespoons plant-based butter • 4 Toufayan Multi-Grain Pita Bread

Preheat oven to 350˚F. To make filling: In large saute pan over medium heat add apples, cinnamon, nutmeg, butter, white sugar, water and cornstarch. Cook apples down about 10 minutes until they begin to get gooey.

To make oat crumble topping: In medium bowl, mix flour, oats, brown sugar, cinnamon, orange juice and salt. Cut in butter and mix until crumbs begin to form.

Cut pitas in half and line baking sheet. Fill one pita half with apple filling and lay on its side, being careful to not let apples fall out. Top with oat crumble. Repeat with remaining pitas.

Bake about 6 minutes. If desired, broil 1 minute for additional color.

Get inspired to create family-friendly, plant-based dishes with these recipes and more at Toufayan.com.

Tri-StateLiving | 63

food | From the Cookbook

Overnight Apple Cinnamon French Toast Casserole • Nonstick cooking spray • 1 package (20 ounces) French bread, cubed, divided • 1 can (20 ounces) apple pie filling • 9 eggs 1 cup half-and-half 2 teaspoons ground cinnamon 1 cup powdered sugar, plus additional (optional) 2 tablespoons milk, plus additional (optional)

Spray 8-by-8-inch glass baking dish with nonstick cooking spray.

In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.

In medium bowl, whisk eggs, half-and-half and cinnamon.

Pour evenly over bread.

Cover with aluminum foil and chill overnight.

Heat oven to 325˚F. Remove foil and bake 50-60 minutes.

Let cool 10-15 minutes.

In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

Find more breakfast and brunch recipes at Culinary.net.

64 | Tri-StateLiving

From the Cookbook | food

Fresh Ginger Cookies • 2 cups flour • 1 1/2 teaspoons baking soda • 1 1/2 teaspoons ground ginger • 1 teaspoon ground cinnamon • 1/8 teaspoon salt • 3/4 cup salted butter, softened • 1 cup, plus 3 tablespoons, sugar, divided • 1/4 cup brown sugar • 1 egg • 1/4 cup grated fresh ginger

Heat oven to 350˚F. In medium bowl, whisk flour, baking soda, ground ginger, cinnamon and salt. Set aside.

In stand mixer, beat butter, 1 cup sugar and brown sugar until fluffy. Add egg and fresh ginger; beat until combined.

Gradually add dry ingredients to mixer until combined.

In small bowl, add remaining sugar. Using spoon, portion out dough, roll into balls then roll in sugar. Arrange balls on baking sheet at least 1 inch apart.

Bake 14 minutes, or until edges are golden brown.

Transfer cookies to cooling rack and cool completely.

Find more sweet treat recipes at Culinary.net.

Tri-StateLiving | 65

the last word

Believing leads to succeeding

“W

ether you think you can or think you can’t-you’re right.” Henry Ford’s words ring true as I consider my experience as the director of the Lawrence County, Ohio Convention and Visitor’s Bureau.

Approaching my third year in this role, many highlights such as collaborating with the Detroit Lions to commemorate the 100-year anniversary of the Ironton Tanks, to securing country music star John Berry for a Christmas concert, to reimagining the services of the CVB during the pandemic can be attributed to having a positive mindset. I have found that believing you can do something is the key to succeeding.

To my good fortune, this frame of mind is not mine alone but is characteristic of many in Lawrence County.

Chamber president Shirley Dyer is one such example. Her determination to host a Festival of Trees in 2015 would not be thwarted by limited resources, by sparse volunteers, or by naysayers. Instead, the magic of Christmas was on full display that first year as Shirley’s refusal to doubt resulted in a successful event that featured 30 trees, live entertainment, Kid’s Day activities, and proceeds to fully endow a scholarship. Shirley was convinced it could be done and her efforts caused many to believe.

By 2019 when I began at the CVB, the event had transformed into the Lawrence County Festival of Trees and Christmas Market and had become a holiday destination for the region. Live reindeer, a petting zoo, carriage rides, festive foods, visits with Santa, and various artisans and vendors were just a few of the additional attractions.

66 | Tri-StateLiving

Marty Conley is the director of the Lawrence County Ohio Convention and Visitors Bureau located in South Point

Covid-19 restrictions would halt an in-person event for 2020 and would bring Henry Ford’s words back to the forefront.

Thanks to ingenuity, the assistance of Armstrong, and a desire to spread the joy of Christmas, a virtual festival proved to be one of the most successful events to date.

Preparations for the 2021 festival are underway. An in-person event is scheduled for Nov. 19 and 20 and the 5K Luminary Run/Walk on Nov. 18. And, while it is true that uncertainty lingers in Ohio for group activities in the upcoming months, there is one thing that remains constant.

In Lawrence County, we think we can!

Press Room Recordings features original music and unique interpretations from local and regional artists presented live for the PRR cameras.

Contact maclean.james@irontontribune.com to get involved.

What are the keys to better healthcare?

At SOMC, we start by putting it right at your fingertips.

Now you can have a virtual visit with your SOMC provider, right through your personal online patient portal. With our convenient app, you can use your tablet or smartphone to have a virtual visit safely from just about anywhere.

Ask your SOMC provider if a virtual visit is right for you or visit www.somc.org and click patient portal.