Tri-State Living • January/February 2021

January/February 2021

CUSTOM

Comfort Kin Ship Goods creates hand-printed fashion

MAKING MAGIC Dale Morton Studio designs and builds mascot costumes

ADAM’S FLYING PIG Wheelersburg coffee shop takes flight

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Benita Heath, Contributor Carrie Stambaugh, Contributor Taylor Burnette, Contributor news@tristateliving.com ADVERTISING Jeremy Holtzapfel, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Creative Director PHOTOGRAPHY Jeremy Holtzapfel, Staff Photographer

January/February 2021

CUSTOM

Comfort Kin Ship Goods creates hand-printed fashion

MAKING MAGIC Dale Morton Studio designs and builds mascot costumes

ADAM’S FLYING PIG Wheelersburg coffee shop takes flight

on the cover

Pandemic doesn’t mean Valentine’s Day is off

T

his Valentine’s Day many couples are opting to stay home due to COVID-19. Don’t let that facemask get in the way of that kiss, you can still fill t e holiday with romance from your living room with a little creativity.

Do you like to celebrate with a romantic movie? Load up on snacks, put on your comfiest clothes and pick a movie from one of the endless streaming services. Like spice? Add some excitement to your popcorn with cayenne, onion powder, garlic powder and paprika.

Prefer something sweet? Maybe cinnamon, sugar and vanilla are the additions you need.

Don’t want to stay in, but don’t want to go out? Breakfast in bed will be a little sweeter in one of the many hotels or AirBNBs in the region. Whether your style is a cozy cabin, modern loft or chic bungalow, there are plenty of options to suit your taste.

Are you missing culture this holiday? Spark a deeper conversation with your loved one through a virtual tour of a

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.

museum. If theater, music or comedy are more your speed, there are countless virtual shows to choose from that you can stream from the comfort of home.

And just because you’re staying in doesn’t mean you can’t dress up. Why not put on your fi est threads and cook a gourmet meal together? If you’re not sure where to start, there are many meal kits you can choose from online.

Here’s to a Valentine’s Day like no other, I hope it warms your heart this winter.

Kin Ship Goods, owned by Dan Davis and Hillary Harrison, offers hand-printed apparel created in house at their Charleston location.

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Jan./Feb. 2021 Contents

8

arts & culture 8

ON DISPLAY Ashland, Kentucky native sustains himself as full-time artist

living 16

22

32

DIFFERENCE MAKERS Using art to honor women

shopping 22

IN THE BIZ Kin Ship Goods offers a variety of cozy items

feature 32

DALE MORTON STUDIO Hurricane artist designs and builds mascots

homes 42

HOME UPGRADES Cabinets can set theme for any kitchen

food 48

IN THE KITCHEN Coffee shop offers work for those with disabilities

54

FROM THE COOKBOOK Veggie chili, apple cake and other tasty recipes

in every issue

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4

FROM THE EDITOR Valentine’s Day during a pandemic

66

THE LAST WORD What we learned from 2020

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arts & culture Tri-State Living

up close John Paul Kesling’s art seeks honesty through his imagery.

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On Display | arts & culture

THE ART OF A STORY Ashland painter enjoys full-time career in Nashville Story Carrie Stambaugh | Photography Rafael Soldi, Submitted

J

ohn Paul Kesling recently hit a milestone. For the fi st time in the artist's life, his work is able to fully sustain him. The painter, whose work is now on display across the country, is based in Nashville and after years of struggling to fi d the time — and, the funds — to produce his work, is looking forward to a new phase of creating.

“It is very exciting. It is sort of a goal of mine to do that, and it worked out,” said Kesling, noting what he is most excited about is having the freedom to go where inspiration takes him and not have to worry about making it to another job.

Kesling, who describes his colorful work as “fi urative narratives.” Although, to an artist, the question is somewhat “funny,” Kesling entertains the question, often about the type of painting he does, explaining “Mostly I say, fi urative narrative work. What does that mean? There are people and some sort of story being told, even if that is with a landscape. Even in the landscape there are traces of

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On Display | arts & culture

humanity, be it a path, or one single power line, or a fence — something that has been touched by humans.”

“What is important to me in my work isn’t a complex or intellectual concept. Through intuition and humor, nostalgia and conversation, I seek honesty through imagery. Painting has a long and diverse history, but the work that resonates with me has always been that made from personality,” he explains in his online bio.

“I just make work about what I am interested in. Maybe one day, I’ll be really into geological processes without human touch, but for me, now, I’m into storytelling and that usually involves people. All my favorite music is story based, or storytelling and painting is also,” he added.

A graduate of Paul G. Blazer High School, Kesling spent his youth skating around Ashland with his friends. It was that time spent outside that he credits with inspiring his attention to the human influence on landscapes that he portrays in his narrative works. “When you’re outside as a kid and you don’t have a car and you’re skating everywhere — the sidewalk, if it has pebbles or glass, or a spot of mud or dirt — you notice all those things, you’re sitting on the ground a lot, too. You have to pay attention to your surroundings,” he said, adding even now when he’s outside painting he doesn’t wear headphones, he listens to everything and pays attention to the sounds and light and details of the landscape around him. “It is very stimulating in that there is a nostalgia to that being outside for a long period of time and paying attention to the little details — the sidewalk, the slope of the road,” he added.

Kesling’s inspiration often also comes from his “library of tangible Pinterest,” the collection of old books he collects that range from documentary-style history books to photographs of movie scenes. “I pull pages from those and work them into whatever I am trying to do in my work, with composition or people wearing clothing that isn’t contemporary. It is all pulled from different sources,” he explained.

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His work is now mostly created in his studio — a large, detached garage that is complete with weeds growing in the slats of the wall. The space is much larger than the tiny spaces he had to work in while he lived and struggled to create for six years in Brooklyn, New York.

He moved to New York in 2010 after completing work on his Masters of Fine Art at the Savannah College of Art and Design and to be with other artists, but the time he spent there didn’t live up to expectations. It was brutal. Working four and five overlapping jobs — trying to make rent, there simply wasn’t much time for art and when there was, the stress lingered over it.

Kesling had always been an artist, however.

Growing up, his family loved Disney animated fil s, and he often sketched cartoons or his favorite prowrestlers. In high schoo, he took art classes but began college at Ashland Community and Technical College, studying to be a physician’s assistant. It wasn’t until he and his high school sweetheart broke

off t eir engagement that he began to entertain the idea of doing art full time, and quickly transferred to Morehead State University to study painting. He earned his Bachelors of Fine Art there.

After landing an art residency at the Vermont Studio Center in 2016, where he spent a month making art undisturbed, surrounded by dozens of other artists, he realized he had to escape Brooklyn to be successful.

He had completed more works in that month than he had in entire years living in the city.

The stars seemed to align pretty quickly after that.

The building housing his studio space was sold and he was forced to move — then it happened again less than six months later. Without his own apartment or studio lease when his girlfriend Cariad Harmon, a singer/ songwriter and musician, was also forced to move, they took it as a sign it was time to go. The couple arrived in Nashville without Kesling ever having visited.

“I did zero research,” he laughs now. “I didn’t expect skyscrapers. I thought we were going to be out in the country.” The couple quickly settled in and Kesling

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arts & culture | On Display

soon began to see success with selling his works.

He was picked up by The Red Arrow Gallery, which showcases the works of emerging contemporary artists, and began to have pieces placed in art galleries in New York and other locations across the country, including at the Tim Faulkner Gallery in Louisville.

His work is also on display through the Swap Up Art, an online platform based in New York.

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A majority of his works, however, are bought through Instagram. “It is really geared toward the visual arts. It really levels the playing field in erms of exposure and making connections all over… It has really made the world a lot smaller in a lot of good ways.”

To see his work, follow him on Instagram @johnpaulkesling, or visit his website at johnpaulkesling.com. a

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Tri-StateLiving

up close Ashland native leads way to honor trailblazers in women’s rights.

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living | Difference Makers

MONUMENTAL Ashland native spearheads campaign for art honoring women Story Benita Heath | Photography NYC Parks/Daniel Avila

A

ugust in New York City can be hot, humid and sticky. Aug. 26 was no different. Yet no one who came to the unveiling of the fi st statue in Central Park depicting real women, not fluff , fantasy females, seemed to notice.

Chairs, set up appropriately apart, were filled with spectators, masked of course — young, old, male, female. There were Girl Scouts, retirees, the politically famous, like Hillary Clinton and Sen. Kirsten Gillibrand, and just those who believe women need equal rights now.

One person who stood at the podium to speak at that morning’s ceremony might have been a familiar face to many in the Tri-State. That was Ashland native Pam Elam, graduate of Paul G. Blazer High School and University of Kentucky law school and a feminist since her teen years.

Elam spearheaded the campaign to get that statue in Central Park, not just to bring art to the park. Elam wants women to get public recognition for their push

for gender equality. The statue was a fi st step in what she calls breaking through the bronze ceiling.

Let Elam explain.

“I made my fi st public speech on women’s rights when I was 13 years old in the 1964 Regional and State Kentucky Speech Festival,” she said. “I have been talking about that subject ever since and working for women’s equality in various ways.”

In 1978, Elam left Kentucky PAM ELAM for Sarah Lawrence College in Bronxville, N.Y., to study women’s history in its master’s degree program.

“I began exploring many organizing possibilities to highlight the vast and varied contributions of women to this country and to this world,” Elam said. “My goal is to help create a full and fair historical record that reflects a d respects the contributions of all women and people of color.”

Elam’s professional career is rooted in New York,

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Difference Makers | living

working for 25 years for city offi als and agencies. In 2014, she helped found Monumental Women, an allvolunteer organization whose goal was to get more artwork honoring women to the city.

“It is not easy to donate a work of art to the city of New York,” Elam said. “It was not easy to take the long and bumpy bureaucratic roller coaster ride through the minefield of ew York City government, as we traveled through the Parks Department, the Central Park Conservancy, the Public Design Commission and every single community board surrounding Central Park. But we persisted and obtained approval from them all.”

The group raised $41.5 million in private funding.

“In 2020, we broke the bronze ceiling with our Women’s Rights Pioneer Monument honoring Sojourner truth, Susan B. Anthony and Elizabeth Cady Stanton, the fi st statue of real women in Central

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Park’s 167-year history,” Elam said.

Three years ago, the organization issued a request for proposals from artists. Out of that design competition, Meredith Bergmann was chosen.

Bergmann, trained at the Copper, has sculpture in the New York Library Collection, at the campus of Converse College in Spartanburg, South Carolina and the Commonwealth Avenue Mall in Boston.

“Her design evolved during the approval process,” Elam said. “The Monumental Women Board decided the statue would include Susan B. Anthony, Elizabeth Cady Stanton and Sojourner Truth, because they were all New Yorkers and contemporaries fighti g for equality and justice. They often spoke on the same stages and attended the same meetings. Our board felt it was only fitti g they should share the same pedestal.”

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The famous were out in front at that August ceremony, but just as importantly, the much younger generation was there. At one point in the ceremony, Elam called out the names of the Girl Scouts who had donated their cookie sales money to the cause.

“I wanted to fi d a way to include different generations of women/girls in the unveiling ceremony,” Elam said. “Because of the pandemic restrictions and social distancing requirements, I thought that doing the countdown (to pulling the cloth off t e statue) together from various locations in the audience would highlight the Girl Scouts and different generations working for women’s equality. So when I called the names of the girls representing the Girl Scout Troops that helped us, they stood and we all did the countdown together.”

The sculpture is just the beginning for the Monumental Women organization. The next steps are focused on educating the public on women’s accomplishments and showing young girls that all doors should be open to them.

“Our next goals include the creation of a New York City Women’s Rights Trail through all five boroughs as well as the donation of books on women’s history to all public school libraries in New York City,” Elam said.

“Monumental Women has always been committed to honoring the diverse women in history who dedicated their lives to fighti g for equality, justice and women’s rights. We want to tell their stories and document their vast contributions. The statues we will create convey the power of women working together to bring about change in our society.” a

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shopping Tri-State Living

up close Charleston’s Kin Ship Goods offers a range of ‘cozy’ products.

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Kin Ship Goods brings cozy goods to the heart of Charleston, West Virginia Story Taylor Burnette | Photography Submitted

W

hat began as an art gallery in 2009 and expanded from a spare bedroom to a full-time gig in 2013 grew into what is today Kin Ship Goods in Charleston, West Virginia.

Kin Ship offers a range of “cozy” products, which includes a pretty broad range of things, said owners Hillary Harrison and Dan Davis.

“It can be anything that makes you feel cozy,” Harrison said. “So, for us, a lot of that revolves around our pets, food, music, all different kinds of things.”

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living | In the Biz

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In the Biz | shopping

Kin Ship is best known for its shirts, designed and screenprinted in house. Designs range from the head of a cat featuring the phrase “Ask me about my cat,” to shirts encouraging voting to an opossum family on a branch titled “Trash Family Tee.” Kin Ship also designs and sells accessories like keychains, coffee mugs, enamel pins and hats.

Their shop features gift items like candles, bath and body items and home goods made by fellow small business owners around the country.

The coziness expands to Kin Ship’s other offerings, including mugs and sweatpants with their signature phrase “Stay Cozy,” socks with a variety of animal themed designs and many other items that allude to a sense of warmth and comfort.

Along with Kin Ship’s cozier items, because of their location in the heart of West Virginia, they also sell West Virginia-themed shirts with a light-hearted tone.

“We’re kind of known for taking a humorous look at everything and not taking it too seriously, which I think has really resonated with people,” Davis said.

“Two years ago, for West Virginia day, which is a big day in West Virginia, we made a shirt that said “S****y roads, take me home,” like the “Country Roads” [song] and also, the roads are bad here. We’re willing to take those swings because they’re kind of honest, they’re kind of funny.”

Harrison said they began making the designs because of a lack of non-sports themed West Virginia apparel offered to visitors to the region and residents alike.

“It’s important to us because especially when we fi st moved here, it was really hard to fi d West Virginia souvenirs that weren’t sports specific ” Harrison said.

In 2014, when the duo moved from Louisville,

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Kentucky to the capital of West Virginia, they didn’t intend on opening up a storefront for their business.

Harrison grew up in the region and was used to seeing the area’s frequently empty storefronts, and remembered back to her childhood when there was little to do in the region.

“We found this building that we were just going to have our studio in, but it also had a storefront,” Harrison said. “We were like, ‘Oh, we’ll try! Maybe we’ll have a store and be open for like, one day a week.’ But it really took off fast, and pretty soon we were open every day.”

Since their opening, they have never had a “zero dollar day,” Davis said. They never expected to have any employees, Harrison said, but before the coronavirus pandemic, they had twelve.

Along with businesses around the country, Kin Ship closed up shop, and has remained closed since, while continuing to sell products online.

“For a while we were just doing the online and shipping, but in the past like, two or three months, we

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started doing curbside pickup,” Harrison said. “It’s a totally different thing than it was six months ago, because our storefront also kind of became like a community space, that element of it is missing, like seeing people in our community.”

Having started as an online company, Harrison and Davis were able to revert back to their roots and sell entirely online. They started out “scrappy,” as Davis put it, selling one shirt at a time and using the money they made from that one to make another, a skill they could use in the circumstances of the pandemic to help them out.

Over the years, the pair has found some of their products out and about the world, having some of their stock picked up by bigger brands like Modcloth and many of their customers sharing their love for their products.

Their products have been worn by celebrities like Mindy Kaling, Tyler Childers, Patti Smith, Lucinda Williams, Reggie Watts and Jennifer Garner, and have appeared on national television broadcasts, such as when a member of

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The Strokes wore one of their shirts on Saturday Night Live in November.

“We’ve lucked out in that department without even really trying,” Davis said.

Kin Ship’s items are printed on non-sweatshop shirts.

Looking forward to the future, they hope to start printing bolts of fabric and having them cut and sewn into home goods and other clothing. And they plan to expand their offerings to a larger variety of clothing goods.

More than ever, Harrison said, small businesses need all the support they can get.

“Small businesses are also like the real flavor of a community,” Davis said. “If we all just become like, big box stores … every city in America is just going to look like every other city. So supporting small businesses is really how you make sure that the place you live keeps its character and the money stays in your community and creates jobs.” a

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Dale Morton Studio | feature

THE MAKING OF A MASCOT Dale Morton takes mascots from concept to creation Story Carrie Stambaugh | Photography Jeremy Holtzapfel

D

ale Morton has always had a flair for costumes. The owner of Dale Morton Studio Mascot Costumes was struck with inspiration as a

young child.

Back then, in the late '70s, he and his friend Clayton Sayre were really into science fiction and fantasy — and built their own models and costumes out of cardboard and clay. By the '80s, the St. Albans, West Virginia, youths turned their fascination to the prosthetics used in Hollywood costume making.

They began with cheap modeling clay and graduated up to making casts of people’s faces and sculpting details onto those faces —

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feature | Dale Morton Studio

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maybe some wrinkles to show age, or a larger, more pronounced nose. They shared their talents with their fellow students participating in their school’s theatre and drama productions, acting and helping with costumes. “We were an artistic bunch,” said Morton, looking back on those days.

Into his late teens and early 20s, Morton was a regular at Magic Makers costume shop in Huntington, were he would buy supplies and show off h s latest creations to the owners. Out of the blue one day, they offered him a job — making mascot heads. The business wanted to offer their customers a custom sculpting service, Morton recalled, adding, “That is one chance in a million that anyone would be offered that.”

Over the next couple of years, he worked for the shop creating mascot heads. He had made some before he went to work with them, but they were “very rudimentary and simple.” “I had to teach myself to sculpt on a much bigger scale,” said Morton, noting

after a while, he devised a method that he continues to use to this day.

The fi st step is to create a drawing of the mascot, which is then transformed into a large clay sculpture.

Next, a mold is created from the sculpture’s head and then, eventually, a strong paper mâché material, which creates a lighter-weight, but strong, shell. The details of the mascots face are then created from this mold, fur is glued to the head, the eyes are cut out and screening put over the holes, then the details of the nose are created and teeth are attached.

The costume’s other elements, like the hands or feet, are created next. fabricated along with the rest of the mascot’s body — often, these suits are made of mostly fabric with foam details, but at other times the mascot bodies require sculpting themselves From start to fin sh, a typical mascot takes about two-and-a-half weeks to be created, but Morton usually has a waiting list several months long for his works.

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Dale Morton Studio | feature

Morton spent only about two years at Magic Makers, before moving into his own studio space at his home in Hurricane, West Virginia, where he continues to operate his own business. Until they closed up, the company would call on him from time to time when they had a project. Today, most of Morton’s business comes from corporate clients who fi d him online or see his work displayed on Instagram and Facebook.

Over the decades, Morton has made hundreds of mascots, some very wellknown and beloved — including the last two renditions of Marco for Marshall University. Local high school sports fans are also familiar with his work, he’s created the Winfield Ge eral, the Poca Dot and the Nitro Wildcat. He’s also done work for Tudor’s Biscuit World, which they use in their commercials.

The most elaborate project he’s ever done was for George Lucas’s company THX Ltd, which makes surround sound systems for theatres. The mascot of the company is a flying robot mechanic named Tex. With a large, round metal head and body with track feet and a jet pack, his creation tested Morton’s creative imagination in a way it hasn’t been since, he recalled. THX wanted to create a mascot costume for the consumer electronics show in Las Vegas.

Tex took Morton more than a month to create. The costume was built from fiberglass, plastic and foam, along with some tubing and other objects. “It was very, very elaborate. Those things had to fit together and the person inside had to move around,” explained Morton. “He turned out good and they loved him. They used him

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at the show and now have the thing on permanent display in California,” he added. “It is probably the most elaborate thing I’ve ever made, most impressive thing I have to show off.”

Not all of Morton’s creations take as much time or are as expensive. That’s something he wants local businesses and schools to know. He can create a custom mascot within just about anyone’s budget.

“There are different ways of doing things. I can do it cheap, somewhere between cheap and expensive or really expensive,” he explained, it all comes down to the materials and the methods. Simple mascots start out around $1,000 while the most elaborate can come in at more than $6,000.

He encouraged potential customers to contact him and get a quote — especially local businesses looking

to get the best bang for their advertising buck they can get. “A lot of small businesses often times don’t consider the value of a mascot that could represent their company. They are focused on print advertising and internet advertising, but most of them don’t stop to think about a mascot character. They are extremely, extremely useful. They are like walking billboards.

If you have one that represents your brand and it becomes recognizable, then you have a walking, moving representation of your logo that can go anywhere,” Morton said.

To see images of Morton’s latest works — and plenty of his older creations — follow him on Facebook at Dale Morton Studio Mascot Costumes, fi d him online at DaleMortonStudios.com or follow him on Instagram @DaleMorton. a

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homes Tri-StateLiving

up close Cabinets are key to designing an appealing kitchen.

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5 impactful, on-trend cabinet stylings

F

COLORFUL KITCHEN INSPIRATION

AMILY FEATURES — The kitchen is the heart of many homes, and careful planning is a necessity when it comes to redesigning this essential living space. Picking out cabinetry — and a color for those cabinets, in particular - can be a challenging process.

Everything from the style of your cabinets to the amount of natural light your space receives are key factors to consider when choosing an updated hue.

While white cabinets are an everlasting choice, and wood-stained cabinetry once held 70 percent of the market, painted cabinets now account for 70 percent

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Upgrades | homes of sales, signaling a signifi ant shift among homeowners and their preferences.

While there are virtually no limitations when it comes to the paint, stain and glaze options available to complement your overall kitchen design, the current stylings reflec ed in Wellborn Cabinet’s annual color trends provides an opening to a range of impactful colors, such as grays, blues, blacks and wood tones, and a mixture of these on-trend hues.

A GRAY FOR EVERY MOOD While gray cabinets have been a popular design choice for several years, much like shades of white, no two grays are exactly alike. Cabinet colors live on a color spectrum that ranges from warm to neutral to dark; warm grays have yellow or brown undertones while cool grays have hushed hues of blue.

Neutral gray, or Ash, is a true black and white mixture of colors.

However, many homeowners are opting for warmer or cooler shades instead. For example, light gray cabinets can create a chic, modern motif for homeowners looking to liven up their space while avoiding completely white cabinetry. One of the latest gray trends is a warmer gray that can look almost beige, earning the nickname “greige.”

Shades of dark gray — whether painted or stained — are also

options for making a luxurious, traditional statement that can span ever-changing color trends.

A SEA OF BLUE One of today’s hottest trends in kitchen cabinetry is the use of shades of blue, which provide calming and restful effects and the feeling of harmony and serenity.

Pops of blue can be used as an accent color on islands or on either upper or base cabinets. To balance out these dramatic darks, many homeowners are opting to pair a bold color choice like a navy hue

— such as Bleu — with neutral to warm whites, such as wool and bone white, to create a crisp, clean look. Gold hardware can be used on navy cabinetry for an upscale and regal look while silver-tone hardware provides a contemporary fin shing touch.

While lighter shades of blue, like aqua, are perfect for keeping spaces light and airy, one of the latest colors to emerge is a midtone classic blue. A balanced option like Sapphire from Wellborn Cabinet, which is a classic, midtone royal blue available in the

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homes | Upgrades Premier and Estate Series framed cabinetry, as well as the full-access, frameless Aspire Series, can help create energy and inspiration for dining or cooking.

MIXED WOOD TONES Even with the rise in painted woods, stains are seeing a surge in popularity. The application of stain to natural wood can enhance the character of the cabinetry. Neutral color, dimension, texture and soft luxury can be layered into nearly any space to create a blended balance.

Wood grains typically pair well with whites, grays, blues and brass tones — all of which are popular colors in modern kitchens and other localized entertaining areas such as in-home refreshment areas or bars.

DARK DRAMA Often overlooked as more of an “accent” color, black has become livable, luxe and inviting with textured woods adding rustic, homely charm. For example, Wellborn Cabinet offers a decorative laminate veneer option in matte black. Edgy but classic, black cabinets can pair perfectly with nearly any design element still in its natural wooden state to create a distinct style that is all your own.

MULTI-TONES AND UNEXPECTED POPS OF COLOR While all-white palettes have long reigned supreme in the kitchen for their timelessness and versatility, straying from neutral tones can add an energetic and welcoming feel to nearly any space. Smaller kitchens that once had an all-white look are getting a facelift by adding a burst of bright, bold color on either the upper or base cabinets. Adding colorful retro appliances or using the island as a canvas for an energetic and welcoming pop of color can also make a similar statement and help create a space unique to your style and personality.

Many homeowners are even pairing two or more complementary colors to create two- and three-toned looks. For example, lighter gray, Shale or blue can be used for the upper cabinets with darker shades used below for the base cabinetry, or a neutral hue can be used on the uppers with a contrast color on the bottom.

In three-toned kitchens, an additional color or material is introduced to create asymmetry in the palette to help defi e zones or functions and keep the eye moving.

Find more on-trend kitchen inspiration and color options at Wellborn.com..

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Tri-StateLiving

food

up close Adam’s Flying Pig Coffee House provides space for those with disabilities.

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food | In the Kitchen

SOMETIMES

pigs can fly

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Adam’s Flying Pig Coffee House started out as a mother’s dream to create a space for her son Story Taylor Burnette | Photography Jeremy Holtzapfel

O

wner Tammy Salmons fi st dreamed up her coffee shop over 10 years ago to provide a space for adults with disabilities to work while serving up some tasty drinks and other goods to the community.

As Salmons worked towards her dream, friends and family joked that the coffee house would open up “when pigs fly.” However, the pigs did take flight, a d Adam’s Flying Pig Coffee House is now located at 9107

Ohio River Rd Unit A in Wheelersburg, Ohio.

Salmons also named it after her son, Adam.

“The reason we wanted to do this was because my son has autism,” Salmons said. “I just wanted to have something that he could always fi d employment with, and then he has different friends with different disabilities also, and I wanted to be able to incorporate hiring people like him or those with different challenges.”

Currently, Adam works in the shop, but Salmons

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hopes to open it up for more people with disabilities by bringing in job coaches to help out along the way.

In the meantime, Adam’s Flying Pig Coffee House will keep serving up coffee sourced from Crimson Cup, based in Columbus, Ohio. Aside from their drip coffee, they also have espresso-based drinks like lattes and mochas. Everything can be either hot, iced or frozen.

“You can have any of your coffees made any way you want,” Salmons said. “Our signature drink is a ‘Flying Pig’ mocha. And that is a very yummy coffee.”

The Flying Pig, Salmons’ favorite, is a white mocha with caramel and espresso, and like the other drinks, can be served hot, iced or frozen.

But coffee isn’t all the coffee house offers. There are also baked goods, like the glazed croissants from Scent From Heaven Bakery, and the doughnuts and scones, blueberry or cinnamon, baked in house.

Another favorite is the “Adam’s Chocolate Chip Cookie,” named after Adam himself.

Additionally, they have items like smoothies, teas and hot chocolate for those who are not fans of coffee.

All of the shop’s items range from around $1.75 to $5.75, depending on the size and item ordered.

Salmons and her family have a love of traveling, and, on those travels, they love fi ding mom-and-pop coffee shops wherever they go. This helped spark the inspiration to bring their own unique shop to Wheelersburg.

With their soft opening on Sept. 4 and their grand opening on Nov. 10, the shop has only been open during the coronavirus pandemic, but Salmons said this hasn’t been an issue so far. Their drive-thru has lent itself well to the current circumstances.

“A lot of people are just driving through, getting

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In the Kitchen | food

their coffee and leaving, but we do have some people that do come in,” Salmons said. “We try to keep the social distance, and it’s very safe and very, very clean all the time.”

So far, the coffee house has received many different customers, from friends and family to community members, and those just coming in to see Adam.

“He never meets a stranger, and the people who do meet Adam don’t forget him,” Salmons said.

The drive-thru has even received some furry customers, because the coffee house gives out “pup cups” with whipped cream and a dog treat.

With the inviting environment of a coffee shop, and good tasting food and drinks, Salmons said she has

had many coffee lovers come through.

“There’s a whole lot of people that just want coffee,” Salmons said. “I knew that before, but it really has been eye-opening to see how many people just enjoy coffee and want that in their environment or in their daily lives.”

Looking ahead to the future, Salmons said she is working to open up employment in the shop to people with disabilities.

“I want it to be a good awareness for people with disabilities, and to fi d a place to work as a place for them to have a special life,” Salmons said. “And [also] for them to be seen and welcomed into the community, and to just feel proud of their jobs.” a

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food | From the Cookbook

Sausage, Egg & Cheese Muffins • 1 bag Success Tri-Color Quinoa • Nonstick cooking spray • 1 package (9.6 ounces) cooked turkey sausage crumbles • 2 cups prepared baking mix • 1 cup cheddar cheese • 1 cup milk • 4 whole eggs, lightly beaten • Maple syrup (optional)

Prepare quinoa according to package directions.

Preheat oven to 400˚F. Coat 16 muffin ups with nonstick cooking spray.

In large bowl, combine quinoa, sausage, baking mix and cheese. Stir in milk and eggs; blend well.

Pour 3/4 cup mixture into each muffin up.

Bake 18-20 minutes.

Serve warm with maple syrup, if desired.

Refrigerate leftovers.

Substitution: In place of baking mix, substitute 2 cups all-purpose fl ur plus 1 tablespoon baking powder and 1 pinch of salt.

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From the Cookbook | food

Veggie Egg Casserole • Nonstick cooking spray • 1/2 sweet onion • 1 red, yellow or orange bell pepper • 1 head broccoli flo ets • 2 teaspoons canola, avocado or olive oil • 1 dozen eggs • 2 cups low-fat cottage cheese • 1 cup shredded cheese • 1 teaspoon baking powder • 1 tablespoon fl ur • Salt, to taste • Pepper, to taste

Preheat oven to 350˚F. Grease 9-by-13-inch pan with nonstick cooking spray.

Chop onion and bell pepper to age-appropriate sizes. Pick apart broccoli flo ets into small pieces and remove most of stems.

Heat medium-sized frying pan over medium heat.

Add oil and swirl around pan. Add onions and cook 3-4 minutes until they start to soften. Add broccoli and bell pepper. Mix with onions and add salt and pepper, to taste. Cook 1-2 minutes then cover with lid to steam another 2-3 minutes until broccoli is bright green.

Remove veggies from stovetop.

In large mixing bowl, beat eggs. Add cottage cheese, shredded cheese, baking powder and fl ur.

Add veggies and salt and pepper, to taste. Transfer to prepared pan and bake 40 minutes.

See more at EggNutritionCenter.org.

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food | From the Cookbook

Little Hasselback Potatoes • 1 bag (3 pounds) The Little Potato Company Holiday Blend • 10 sprigs thyme, removed from stem • 6 sprigs parsley, chopped • 4 cloves garlic, minced • 6 tablespoons extra-virgin olive oil • 1 teaspoon kosher salt • 1/2 teaspoon pepper • Sour cream (optional) • Cooked bacon pieces (optional) • Green onion slices (optional)

Preheat oven to 400˚F. Lay wooden spoon flat on solid surface and place one potato in spoon. Using paring knife, slice 1/8-inch thick slices along length of each potato one at a time.

In bowl, toss potatoes, thyme, parsley, garlic, olive oil, salt and pepper. Place potatoes on parchmentlined baking sheet, cut sides down. Bake 10 minutes, fl p and bake 10 minutes, or until soft.

Serve with sour cream, bacon and green onion, if desired.

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From the Cookbook | food

Bacon Chipotle Guacamole • 3 Avocados From Mexico, halved, pitted and peeled • 3 tablespoons shallot, minced • 2 garlic cloves, minced • 1/2 cup cilantro, fi ely chopped • 1 lime, juice only • 8 ounces applewood smoked bacon, cooked and crumbled • 1/2 cup tomatoes, small diced • 2 canned chipotle chiles, fi ely chopped • Ground cumin. to taste • Salt, to taste • Pepper, to taste

In large bowl, mash avocados with shallots, garlic, cilantro and lime juice to desired consistency.

Fold in bacon, tomatoes and chipotle chiles until well combined. Season with cumin, salt and pepper, to taste.

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food | From the Cookbook

Pigskin Potatoes • 1 1/2 pounds Boomer Gold Little Potatoes • 6 ounces plain cream cheese, at room temperature • 1/3 cup orange cheddar cheese, fi ely shredded • 3 tablespoons fresh chives, fi ely chopped • 1/8 teaspoon salt • 1/8 teaspoon pepper • Jalapeños, to taste (optional) • 1 pound bacon, thinly sliced, rashers cut in half

Preheat oven to 400˚F. Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.

In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapeños, if desired.

Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half.

Wrap each potato using half rasher of bacon around cut middle to secure cheese filli g.

Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.

Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.

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Parmesan Stuffed Peppers • 2 bags Success Brown Rice • 2 cups (or 1 can, 15 ounces) tomato sauce, divided • 1/2 cup grated Parmesan cheese, divided • 1/4 cup basil pesto • 3 large bell peppers in assorted colors, halved lengthwise • 1 cup shredded mozzarella cheese • 1/4 cup fresh basil leaves, thinly sliced

Preheat oven to 425˚F. Prepare rice according to package directions.

Add 1 1/2 cups tomato sauce to greased 13-by-9inch baking dish. In bowl, toss rice with remaining tomato sauce, 1/4 cup Parmesan cheese and pesto.

Divide rice mixture evenly among peppers.

Place stuffed peppers in prepared baking dish.

Sprinkle mozzarella and remaining Parmesan cheese over peppers.

Cover with foil; bake 18-20 minutes, or until peppers are tender, filli g is heated through and cheese is melted. Remove foil. Broil 3-5 minutes, or until cheese is golden brown. Garnish with fresh basil.

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Chorizo Ragu • 3 bolillo-style rolls or 1 long baguette • 2 tablespoons olive oil • 1 yellow or white onion, chopped • 2-3 carrots, chopped • 1/2 teaspoon salt • 6 cloves garlic, divided • 8 ounces white or cremini mushrooms, chopped • 2 tablespoons tomato paste • 1 tablespoon dried oregano • 1 teaspoon ground cumin • 1 1/4 pounds ground beef • 1 package (9 ounces) Cacique Pork Chorizo • 1 can (28 ounces) crushed or pureed tomatoes • 6 tablespoons unsalted butter, softened • 9 tablespoons Cacique Crema Mexicana • 1 1/2 cups crumbled Cacique Ranchero Queso Fresco Preheat oven to 400˚F. Halve bread lengthwise.

In heavy-bottomed pot, warm olive oil over medium heat. Add onions, carrots and salt then cook, stirring occasionally, until vegetables just start to soften, 3-4 minutes. Mince 2 garlic cloves and add to pot with mushrooms; cook about 3 minutes.

RECIPES.indd 8

Use spoon to push vegetables to edges of pan then add tomato paste, oregano and cumin to center of pan; saute until fragrant, 1-2 minutes.

Increase heat to high and add beef and pork chorizo. Break meat up with spoon but don’t over-stir.

When beef is no longer pink, pour in tomatoes and bring to simmer. Decrease heat to medium-high and let simmer, stirring occasionally.

While ragu simmers, use fork to mash or whip butter with crema until smooth. Mince or fi ely grate remaining garlic cloves then stir into crema mixture.

Spread crema mixture evenly over bread, trying to cover as much area as possible. Sprinkle crumbled queso fresco all over and place bread on rimmed baking sheet, cheese side up. Toast 4-5 minutes until cheese is melted and bubbling. Finish under broiler 30-60 seconds for deeper browning, if desired. Cut bread into individual portions.

After about 20 minutes of simmering, ragu should thicken and flavors meld. Swirl in additional crema then serve ragu in bowls with cheesy toast or ladle over pieces of toast.

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From the Cookbook | food

Chipotle Veggie Chili • 3 tablespoons olive oil • 1 medium yellow onion, chopped • 5/8 teaspoon sea salt, divided • 1/4 teaspoon pepper, divided • 2 garlic cloves, minced • 1 red bell pepper, chopped • 1 can (14 ounces) diced fi e-roasted tomatoes • 1 can (14 ounces) red beans, drained and rinsed • 1 can (14 ounces) pinto beans, drained and rinsed • 1 cup vegetable broth • 1 can (7 ounces) chipotles in adobo sauce • 2 cans (15 ounces each) sweet corn with liquid • 2 limes, juiced • Guacamole (optional) • Sour cream (optional) • Jalapeno slices (optional) • Cilantro (optional)

In large dutch oven, heat oil over medium heat.

Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper.

Stir and cook 5 minutes until onion is translucent.

Add garlic and red pepper. Stir and cook 8 minutes until soft.

Add tomatoes, red beans, pinto beans, broth, chipotles in adobo sauce, corn, remaining salt and remaining pepper. Simmer 25 minutes, stirring occasionally, until chili has thickened.

Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices and cilantro, if desired.

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food | From the Cookbook

Apple Cake • 3 cups Honeycrisp apples, peeled, cored and diced • 3 teaspoons cinnamon • 6 tablespoons, plus 2 cups, sugar, divided • 3 cups fl ur • 3 teaspoons baking powder • 1 teaspoon salt • 1 cup oil • 4 eggs, beaten • 1/4 teaspoon vanilla • Icing (optional)

Heat oven to 350˚F. In medium bowl, mix apples, cinnamon and 5 tablespoons sugar until combined. Set aside.

In large bowl, mix fl ur, 2 cups sugar, baking powder and salt until combined. Form well in middle of mixture. Add oil, eggs, orange juice and vanilla; mix until blended.

In springform pan, pour half of batter. Add apple mixture. Pour remaining batter over apple mixture.

Sprinkle remaining sugar over batter.

Bake 40-50 minutes, or until top is golden brown and tester comes out clean and dry.

Drizzle with icing, if desired.

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From the Cookbook | food

Tiramisu Dip • 1 cup heavy whipping cream • 1 tablespoon espresso powder • 4 ounces cream cheese, softened • 8 ounces Mascarpone cheese • ½ cup powdered sugar • 1 teaspoon vanilla extract • 2 teaspoons cocoa powder • Wafers or fruit, for dipping

In medium bowl, whisk heavy whipping cream and espresso powder until blended.

In large bowl, use hand mixer to beat cream cheese until smooth. Add Mascarpone cheese and beat until combined. Gradually add powdered sugar, beating after each addition. Add vanilla extract; beat mixture.

Add espresso mixture; beat until soft peaks form.

Keep refrigerated until ready to serve.

Spoon mixture into serving bowl. Sprinkle with cocoa powder. Serve with wafers or fruit.

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food | From the Cookbook

Churros • 1 1/4 cups water • 1/2 cup (1 stick) unsalted butter • 2 teaspoons C&H Golden Brown Sugar • 1/4 teaspoon salt • 1 cup all-purpose fl ur • 3 large eggs, lightly beaten • 3 cups canola oil, for frying • 1 cup C&H Granulated Sugar • 2 tablespoons ground cinnamon

In medium saucepan over high heat, combine water, butter, sugar and salt; bring to boil.

Reduce heat and add fl ur. Using wooden spoon, mix vigorously until mixture forms into dough.

Remove from heat. While stirring, gradually add eggs into dough. Mix well. Place dough in pastry bag fit ed with large star tip.

In heavy pot over medium-high heat, heat oil until it reaches 365˚F. On plate, mix granulated sugar and cinnamon; set aside.

Squeeze churro dough in 4-inch strips into hot oil.

Fry 5-6 churros in batches until golden brown, about 2 minutes per side. When ready, transfer to plate lined with paper towels.

Roll churros in sugar-cinnamon mix.

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From the Cookbook | food

Spiced Citrus Ginger Mocktail Concentrate: • 1 cup fresh-squeezed orange juice • 1/2 cup fresh-squeezed lime juice • 1 orange peel • 1 lime peel • 1/2 teaspoon black peppercorns, lightly crushed • 5 cardamom pods, lightly crushed • 2 cinnamon sticks, lightly crushed Mocktail: • 1/3 cup concentrate • 1 can Zevia Ginger Ale • Ice • Lime wedge, for garnish (optional) • Orange wedge, for garnish (optional)

To make concentrate: In small saucepan, combine orange juice, lime juice, orange peel, lime peel, black peppercorns, cardamom pods and cinnamon sticks.

Bring to boil over high heat then turn to low; simmer until liquid has reduced by half, 3-4 minutes. Let cool and strain out solids. Transfer to glass jar and store until ready to use.

To make mocktail: Combine concentrate with ginger ale over ice.

Garnish with lime wedge or orange wedge, if desired.

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the last word

T

he COVID-19 pandemic basically stole 2020. We soon will be able to return to more “normal” activities in 2021, but we’ll also carry new habits forward, with society forever changed and on different pathways than we were before.

As I reflect on t e past year, here are some of my takeaways: • Technology became even more consequential.

Families, businesses, schools and organizations found new ways to connect, communicate, educate and accomplish tasks.

• Telehealth became an accepted way to receive routine health care, and many are pleased with the convenience and effici cy it offers.

• We gained a greater respect for hygiene.

Household cleaners, soap and paper products were top-selling items in 2020.

• We drove less, so we put fewer miles on our vehicles, had less wear on the tires and saved money on gasoline.

• We cooked more. Some people formed little cooking clubs and connected online to try out different recipes. As I cooked more meals last year, I opened up old cookbooks, searched through recipe cards and looked online to fi d variations on the typical foods I usually make.

• We spent more time at home with our family and pets. Families started talking with each other more and playing board and card games again. We bonded even closer with our pets, and more people adopted companion animals.

• More interactions with our neighbors. On our regular runs and dog walks in the neighborhood, my husband and I encountered our fellow residents as they likewise walked their dogs, rode bikes with their kids, took stroller outings, putted around in their golf carts and four-wheelers or tended to their lawns. Just about everyone made a point to smile, wave and say a few words from a distance.

• Farmers markets took on new importance.

Personally, visiting farmers markets on the weekends became one of my main social outings! It was a delight

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Lessons learned from 2020

Julie Terry is the Associate Professor of Graphic Design at Mountwest Community & Technical College and Associate Director of Client Services with Barnes Agency. She is a graduate of Rock Hill High School and Marshall University.

to get out of the house, walk among the booths and purchase fruits, vegetables and other goods.

• We took “staycations.” Because of travel restrictions and stay-at-home advisories, many turned to local parks, lakes and their own back yards for recreation.

• We learned who “essential workers” are and no longer take them for granted.

• We appreciate our barbers and beauticians more than ever. Home cuts and coloring just aren’t as good.

• We became more aware of inequalities and injustices in our nation that must be addressed.

• Mental health became less stigmatized, with three times as many adults reporting feelings of anxiety than in 2019, and four times as many reporting having depression. The pandemic made most of us feel lonelier and a bit sadder.

• We have greater appreciation for communityorganized events. The fairs, festivals, parades, shows, sporting events and other activities that used to be so predictable were disrupted last year.

I wish everyone a healthy and prosperous New Year! Let’s resolve to be extra kind to each other this year and to truly appreciate being in each other’s presence.

1/5/21 3:14 PM

TRI-STATE REGIONAL CANCER CENTER

There is no reason to drive out of town for your radiation treatments when nationally recognized care is right here in Ashland!

SEE THE ACR RADIATION ONCOLOGY SEAL OF ACCREDITATION AND PUT YOUR MIND AT EASE.

FOR AN APPOINTMENT CALL

606.329.0060 or visit us online at tsrcc.com 706 23rd St., Ashland, Kentucky Jeffrey P. Lopez, M.D. • Terry E. Justice, M.D.

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SOMC Orthopedic Associates

You have things to do, people to see, games to play – hey, we get it!

That is why at SOMC we’re here and ready with an entire team of orthopedic specialists and a full continuum of rehabilitation services to keep you on the move.

Our comprehensive inpatient therapies, outpatient services and in-home program can get you back on your feet and to the life you love as quickly as possible.

For more information or to schedule an appointment call (740) 356-1709.

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