January/February 2019
Sweet SUCCESS ‘83 Sweets turns reality show win into tasty business
Float Effects an escape to tranquility
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from the publisher
Wonderful, wishful tour of the Tri-State
Tri-StateLiving January/February 2019
EDITORIAL
Scott Schmeltzer, Publisher Dustin Melchior, Staff Writer Heath Harrison, Staff Writer
cupcakes. If you need proof, this mother and daughter were a winning team on the Food Network’s “Cupcake Wars.” Moonlight Cookies & Tea in
SCOTT SCHMELTZER is the publisher and president of Ironton Publications, Inc. He grew up in Marquette, Michigan, in the beautiful Upper Peninsula and recently moved to the Tri-State from Minnesota.
“W
henever you see a red cardinal, you are suppose to blow it a kiss and make a wish.” That was the saying Cardinal Wishes owner Patricia Coleman’s grandmother said when the pair spotted the red bird in the yard. This issue of Tri-State Living is filled with so many wishes. If indulgence is your wish, ‘83 Sweets in Lucasville, is a stop you have to make. Owners Alyssa Logan and Julie Blackburn make the area’s most delectable
4 | Tri-StateLiving
Huntington is the next stop on our sugary satisfaction tour. This delicious company, owned by Molly and Anna Paxton, offers fresh baked cookies. Stop into their store if you have OCD (Obsessive Cookie Disorder). Huntington is also home to Float Effects. If you wish for REST (Restricted Environmental Stimulation Technique) then get ready to float pain and anxiety away in a large white pod filled with water and Epsom salt. Our final wish is shopping and we have a fun store to do just that. Cardinal Wishes in Ironton has everything you didn’t know you needed. This antique store has items that you probably remember from your grandmother’s home. Cookie jars, vintage signs and one of a kind pieces make up just a fraction of what the store offers. While shopping, maybe Coleman will tell you a few stories about her grandmother or maybe you will be just lucky enough to see a cardinal and blow it a kiss.
Mark Shaffer, Staff Writer Dawn Nolan, Contributor news@tri-stateliving.com ADVERTISING
Shawn Randolph, Advertising Director Doug Pinkerton, Sales Consultant Sarah Simmons, Sales Consultant advertising@tri-stateliving.com
PRODUCTION
Kandi Thompson, Creative Director Kelli Jameson, Composing
PHOTOGRAPHY
Jennifer Cremeans, Contributor Valerie Campbell, Contributor Rachael Layne, Contributor Robert Stevens, Contributor
Tri-State Living is published a minimum of six times per year by: Ironton Publications, Inc. P.O. Box 647, Ironton, Ohio 45638 www.tristateliving.com 740-532-1441 Advertising rates and information available upon request. Subscriptions are $30 annually; $60 for international subscriptions. Please make checks payable to Ironton Publications, Inc., P.O. Box 647, Ironton, OH 45638
Send us your feedback Snail mail: Tri-State Living, P.O. Box 647, Ironton, OH 45638 Email: feedback@tristateliving.com
Contents | January/February 2019
24
10 “
People want something unique and I give them a quote and we go from there. It’s been crazy busy for me.
”
— Travis Williams
‘On Display’ | Page 10
arts & culture 10 ON DISPLAY w Wurtland carver turns wood into artworks
living 16 IN THE MOONLIGHT w Moonlight Cookies & Teas Co. expands deliveries, menu
shopping 24 IN THE BIZ w Cardinal Wishes features antiques, upscale pieces
16 January/February 2019
Sweet SUCCESS ‘83 Sweets turns reality show win into tasty business
Float Effects an escape to tranquility
on the cover Alyssa Logan, co-owner of ‘83 Sweets in Lucasville, Ohio, won the Food Network’s “Cupcake Wars” and used the winnings to move the business from her home to a succesful store front operation. Tri-StateLiving | 5
Contents | January/February 2019
feature 28 FLOAT EFFECTS w Pods offer respite from stress of the outside world
homes
38
38 THE GOVERNOR’S INN w Ashland bed and breakfast has historical past
food
28
46 IN THE KITCHEN w ‘83 Sweets turns reality show win into succesful business 52 FROM THE COOKBOOK w From soup to snacks, great recipes to soothe the soul
in every issue 4 FROM THE PUBLISHER w Tri-State offers plenty of sweet treats
52
66 THE LAST WORD w Group looks to improve the community one project at a time
66 6 | Tri-StateLiving
46
Where Healthy
Comes to Life! Let Huntington’s Kitchen help you keep your New Year’s resolution to eat healthier in 2019. We have teamed up with Marshall University Dietetics to offer a variety of classes for all ages and skill levels. Need to brush up on your knife skills or you want to prepare healthier meals for you and your family, Huntington’s Kitchen is the place to go. It’s where healthy comes to life!
For more information, call 304.522.0887 or visit www.huntingtons-kitchen.org. 911 Third Avenue • Huntington, WV 25701
© The Greater Ashland Beacon
Ashland/ Boyd County UPCOMING EVENTS
JAN 15 – Paramount Kids present – Honk Jr. – Paramount Arts Center JAN 17 – Heather Land – I Ain’t Doin’ It – Paramount Arts Center JAN 30 – YES: Meet Harriet Tubman – Paramount Arts Center FEB 2 – Dancing With Our Stars – Boyd County Community Building FEB 16 – The Southern Momma Cletus T Judd Comedy Experience – Paramount Arts Center FEB 18 – The Sound of Music – Paramount Arts Center FEB 21 – Emporium Presents Brothers Osborne – Paramount Arts Center
Ashland/Boyd County Tourism & Convention Bureau 1-800-377-6249 www.visitashlandky.com
arts & culture Tri-State Living
up close Travis Williams uses power tools to make art out of trees
p. 10
arts & culture | On Display
Wood & Metal Woodworker uses chainsaw to make art Story Heath Harrison | Photography Valerie Campbell
T
ravis Williams, of Wurtland, Kentucky, said he was on a trip to Gatlinburg, Tennessee, when he saw an artist creating pieces from wood with a chainsaw. “It was always something I wanted to do,” he said. When Williams was laid off from AK Steel, he said he decided to take advantage of his newfound extra time to give it a try. “I had been going back to school and, when I came home, my wife was at work, the kids were out, so I would go outdoors and start messing around,” he said. He said he had a tree in his yard that had died, and cut it down. “I took the stump and played around,” he said. His first piece, which was a bear, led to many, many more. Since he started three years ago, Williams says he has created nearly 1,000 pieces of chainsaw art, with a variety of subject matter. “I do a little bit of everything,,” he said. “Animals, bears, college mascots.”
10 | Tri-StateLiving
He said to do a piece, such as a two-foot bear sculpture, it usually takes two hours of cutting. “It really depends what I’m doing, though,” he said. “Everything’s different.” Once he’s finished with the chainsaw, he goes in and adds detail with hand tools. “There’s a certain level of detail you can’t achieve with a chainsaw, so I use a die grander, sanders or a hand chisel,” he said. After the sculpting is done, he completes the final part of the process. “I’ll burn it with a torch to remove the loose wood fibers,” Williams said. “Then it will take the stain or paint better. As a last step, I’ll coat it with varnish or a pro sealer so it can be placed outside.” He said he has found a large customer base, marketing his work through his Facebook page. Tri-StateLiving | 11
“I deal strictly off Facebook and, over the last two years, my work’s got out there to a broader base,” Williams said. He said he has pieces on display throughout the region, such as a piece at Jenny Wiley State Resort Park’s
lodge, a totem pole at Greenbo Lodge, and life-size depiction of Randall McCoy at the McCoy Homestead and a six-foot cigar store Indian for a Boyd County lounge. “It’s pretty spread out in the
Tri-State,” he said. He said he takes custom requests. “People want something unique and I give them a quote and we go from there,” he said. “It’s been crazy busy for me.” a
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Tri-StateLiving
up close Moonlight Cookies & Tea Co. offers a lot, including books and music
p. 24
living | In the Moonlight
In the Moonlight | living
Batch made in heaven Shop is perfect fit for Huntington’s Heritage Station Story Dawn Nolan | Photography J. Bird Cremeans
T
here are few treats tastier than cookies fresh from the oven. Huntington residents Molly and Anna Paxton agree — so much so, in fact, that they recently opened a storefront, Moonlight Cookies & Tea Co., at Huntington’s Heritage Station. Some people around the area might already be familiar with Moonlight Cookies. The business has been around since 2017, when the partners started selling their cookies through Folk Life, the shop Molly previously owned on 14th Street West. “I loved having my own business — and I think I was pretty good at it — but it was a struggle because of issues with space and product orders,” Molly said. While running Folk Life, Molly would frequent The Wild Ramp. Eventually, she developed relationships with the people Tri-StateLiving | 17
there and was able to use the market’s kitchen space to make her cookies in exchange for baking other goods for them. The cookies were a hit, and so, Molly and Anna decided to do them on a bigger scale, which included late-night weekend delivery around the area. “Business was slow to start but once people ate the cookies, they were like, ‘I can get hot, fresh cookies delivered to my house at 11 p.m.? I’m in.’ We had a lot of repeat customers each weekend,” Molly said. Moonlight was popular with the community at Marshall, Anna said, but they also found a strong customer base with Cabell Huntington Hospital. “The nurses and staff were very excited to get hot, fresh cookies and coffee delivered to them,” Anna said. Unfortunately, despite the following it was building, Moonlight soon ran into some issues. “We had been doing it for a few months, and it just got 18 | Tri-StateLiving
to the point where people were getting angry because we couldn’t fill orders. We could only make so much dough because there wasn’t a lot of room. We would make threedozen of each one of our cookies, but that just wasn’t quite enough, and we would have to close at 9 p.m. People were not happy about that,” Molly said. “We decided either we were going to have to quit or expand because it wasn’t going well the way we were doing it.” Around the same time they were contemplating their next steps, Molly saw that there was a space opening in Heritage Station. “I heard that Brand Yourself was moving, so I contacted [the Greater Huntington] Parks and Recreation [District] and they told me that there were a lot of people in line for these spaces, but that they had heard good things about us from the people at Taps at Heritage, Full Circle Ceramic and other tenants, which we were thankful for,” Molly said. “They
In the Moonlight | living
wanted us to be here because an evening/ late-night crowd is what they’re trying to get. The only things that are really open later are Sip [Wine & Whiskey Bar] and Taps. We were told that we seemed like the perfect match.” Molly and Anna were shown the space and knew immediately it was the right spot. “It had the original floors,” Molly added. “Otherwise, it was a blank slate because it was a production space. “It looked nothing like it does now,” Anna added. After about two months of hard work, Moonlight Cookies and Tea Co. opened on Halloween. “We did everything ourselves, but we were able to make it the way that we wanted it,” Molly said. Located next to Taps, Molly said Moonlight has a “chill, family-friendly vibe.” The shop has seating for customers to come in and hang out as well as a book nook curated by Homeward Bound Books and a listening room with records. “We are an auxiliary store for Sullivan’s Records in Charleston,” Molly said. Then, there’s the cookies. “I do think I make some pretty good cookies,” Molly said. Moonlight’s menu has 10 different varieties — three House Cookies: chocolate chip (The O.G.), salted caramel (The Salty Blonde) and peanut butter (P.B) — and seven Cosmic Cookies: Peanut Butter Lava, S’Mores, Canadian Kevin Bacon, Ninja Turtle, The Cranberries, Marco Mint and Sweet & Salty. Tri-StateLiving | 19
“The Sweet & Salty is my favorite,” Molly said. “You’ve got a chocolate cookie with a combination of white chocolate chips, pretzels and potato chips, and it’s just delicious.” The Cosmic Cookies alternate each day, and there is even a gluten-free cookie that is made to order. House cookies are sold individually for $1.25, in six packs for $7, a dozen for $13 or two dozen for $24. Cosmic cookies are an additional .50. To wash them down, customers can order the Campfire Hot Chocolate, complete with a toasted marshmallow, or a variety of teas — Chai Spice, English Breakfast, Granny’s Garden Berry, Green Peace & Harmony. Teas are available hot or iced and range from $3 to $4.50 for individual sizes. A 20-ounce personal pot ($5.50) and a 48-ounce party pot ($11) are also available. Local, soy or almond milk and sweeteners — sugar, Splenda, agave nectar and local honey — can be added. Molly said that they decided to focus on tea instead of coffee at Moonlight because of a hole in the market and personal preference. “There are just so many specialty coffee places, and there really isn’t a place with a lot of tea. We also just aren’t big 20 | Tri-StateLiving
coffee drinkers, to be honest,” Molly said. “But, we love tea, so having to taste test all the teas we were going to sell was a lot of fun. People seem to like having the different types, too.” In addition to regular teas, Moonlight has chamomile, matcha, peppermint and ginger and tumeric CBD tea [CBD, or Cannabidiol, is the part of the Cannibis plant that is not known to have psychotropic — or high — effects]. “A lot of people don’t know what it is, and when we explain it to them, they’re kind of hesitant because they think it’s going to get them high. But, once they try it, they think it’s awesome,” Molly said. “Personally, I drink CBD tea because of stomach issues, and it helps a lot. I thought I could offer it to people here so that they could try it for themselves because they might not have had the opportunity or been exposed to it before.” Even with the bumps that they experienced when they
were first starting out, Molly and Anna agree that Moonlight is right where it should be. “What was really good about starting small is that our friends were the ones ordering them first, so they would give us honest feedback — these are too little, these aren’t really done, these are too done — which helped us perfect our product,” Molly said. “So, then, when we expanded, I knew exactly what size cookies to make, how many, the right bake time, etc. That helped us focus on this space and making it how we wanted it to look, to feel, and get the vibe right, and I think we’ve done that.” Moonlight Cookies & Tea Co. is located at Heritage Station, 210 Eleventh St. in Huntington. Current hours of operation are Tuesday–Saturday, 5–10 p.m. Catering and delivery options are available. For more information, find Moonlight Cookies & Tea Co. on Facebook and Instagram: @MoonlightCookiesWV or call 304-362-7656. a Tri-StateLiving | 21
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shopping Tri-State Living
up close Downtown Ironton shop carries antiques, refurbished items
p. 24
shopping | In the Biz
Wishes do come true 24 | Tri-StateLiving
In the Biz | shopping
Ironton shop owner calls her style ‘an eclectic mess’ Story, Photography Mark Shaffer
T
he boutique Cardinal Wishes got its name from a saying by owner Patricia Coleman’s grandmother. “She said whenever you see a red cardinal, you were suppose to ‘blow it a kiss and make a wish,” Coleman said. “So this is my wish.” Her wish was to have a shop full of eclectic items and her own upscaled, recycled things that she has found and painted to reflect her own style. Within the walls of Cardinal Wishes are so many items that it’s nearly impossible to list. Looking for hatpins, a wooden sled or a Foghorn Leghorn cookie jar? It’s there. Ancient cameras? There are several. Harvest Gold bowls like your grandma used to have? There are five. A suitcase covered in unicorns? Coleman has one of those. “It all goes together,” she said. “An eclectic mess is what I call my style. I just throw all my stuff together.” Coleman said she opened Cardinal Wishes because she has liked antiques her whole life. She got her start at a young age with her family.
“My mom and dad got me into it. The whole family likes it,” she said, adding that they would go to flea markets and antique stores on weekends just to see what was available. “We would buy stuff and then get rid of stuff. We decorated constantly. So, I thought I would put a store in downtown Ironton and see how it would do.” She opened the store in March 2017 and has found a steady base of return customers. “It seems like it is getting better and better. It’s done better than I dreamed it ever would,” Coleman said. “I’m pleasantly surprised.” She said that many of her customers are younger people who are looking for something out of the ordinary. “They want something that is different. Also, they are looking for something that reminds them of their 26 | Tri-StateLiving
childhood, there is a lot of nostalgia,” Coleman said. “And anything I get with the word ‘Ironton’ on it, it doesn’t last, it sells immediately.” The store’s stock comes from consigners who are selling their items through Cardinal Wishes and many of Coleman’s own creations. One of Coleman’s passions is repurposing old, beat up furniture. “I like to dumpster dive and give new life to old stuff,” she said. One example was an old dresser that someone was giving away for free. “It was in bad shape,” she said. “But I painted it and put a poster on it and sold it to one of my friends because I know they like horses.”
In the Biz | shopping
Another example was a 1940s dresser she redid and put Marvel comics pictures on it. She asked that man who bought it if it was for his kids or grandkids. “He said ‘No, it’s for me,’” she said, with a laugh. Coleman said to her, upcycling old furniture is art. “I get to take something that no one wants anymore and turn it into something that people like. The worse shape it is, the better. I want to make it look good again. I like having crazy ideas for it, better than throwing it away,” she said. “I used to want to keep everything, now I’m like ‘Let them have it, they love it.’” Cardinal Wishes is located at 310 Vernon St. in Ironton, Ohio. It is open 10 a.m.-5 p.m. Tuesday-Saturday. a Tri-StateLiving | 27
Floating in
Tranquility 28 | Tri-StateLiving
Float Effects | feature
Float Effects offers peaceful floating experience Story Dawn Nolan | Photography J.Bird Cremeans
T
he large white pods resemble something out of a sci-fi movie. And yet, while the concept of floatation REST (Restricted Environmental Stimulation Technique) therapy is still alien to some, the practice, which involves being in a “zero-gravity environment that reduces auditory, visual, and tactile stimulation,” has gained popularity over the last few years with individuals using it as an alternative treatment for chronic pain, physical injuries, anxiety, depression and other conditions as well as a method of relaxation. Now, it’s hit the Tri-State. Jeremy and Rachel Jarrell opened Float Effects, the area’s first (and West Virginia’s second) floatation therapy center in Huntington’s East Hills Professional Center in October. Rachel is a licensed psychologist and owns Associates in Psychology and Therapy, Inc. Jeremy has a background in journalism and marketing and works as a project manager for a national nonprofit. The couple was introduced to “floating” by one of Rachel’s associates, who had done it in Florida. “She told me she floated twice in one week and loved it,” Rachel said. “I hadn’t heard of it before, and I wanted to try it. Tri-StateLiving | 29
Jeremy travels a lot for work, so during one trip to Kentucky, we decided to check it out.” While Rachel said she took to floating right away, Jeremy wasn’t as keen on it the first time. “I was skeptical,” he said. “I’m not one to gravitate towards things like self-care and wellness. It was hard for me, and it took me a few sessions to get into it and clear my head. Now, it seems like every time I float, I get better at it.” At first, the couple considered putting a pod in their home, since there was nowhere close by to float, but it wasn’t feasible. Coincidentally, Rachel’s practice had outgrown its space in the East Hills Professional Center and moved to another part of the building, leaving a space empty. 30 | Tri-StateLiving
“That was when we thought that we could bring floating here and do it whenever we wanted,” Rachel said. The process of floating at Float Effects is simple. After checking in, you are led to a private room. After showering and putting in earplugs, you step into the 8x5-foot pod that is filled with 10 inches of an Epsom salt water mixture maintained at approximately 93.5 degrees Fahrenheit (skin receptor neutral) and close the door. After turning the lights off, you’re left to float in darkness and silence, which allows you to enter into a meditative state. Some people even sleep through their session, Rachel said. “The water is so buoyant that you stay afloat,” she said.
Float Effects | feature
“The worst that can happen is getting woken up by a bit of saltwater in your eyes.” Float Effects offers 60 and 90-minute sessions. The rate is $65 for 60 minutes and $85 for 90-minute sessions. Packages and monthly memberships are also available. The amount of floats needed is based on the individual. “It varies depending on what you’re trying to treat,” Rachel said. “If it’s a type of pain, you might need it two or three times a week, especially in the beginning, and then you could go down to once a week. If it’s for anxiety, you might choose to float before or after anxiety-provoking events. If you ran a marathon that day, or had a hard workout, you might just need a float afterwards. Or, maybe you want to float before a big game or meeting to focus. We’re trying to look into how long benefits last, but it really just depends.” “We have people that come in because they want to escape for a little while,” Jeremy added. “We know it benefits healthy individuals. I don’t have physical strain or anything. For me, it’s about unplugging. I feel like I’m always in front of a screen — TV, computer, phone, something. So, just getting away for an hour is extremely good for my mental health.” Although they’ve heard and experienced some of the positives themselves, Rachel said she and Jeremy are deliberate in letting people make up their own minds about floating. “What we normally hear is that people have improved sleep, sense of well-being and mood and a general reduction of pain, stress and tension, but as a psychologist, I am very cautious about what I say regarding Tri-StateLiving | 31
feature | Float Effects
32 | Tri-StateLiving
Float Effects | feature
what floating can do for a person,” Rachel said. “I am not willing to make any claims that are not based on scientific evidence. I’m not going to tell you how your experience should be and what benefits you will receive. It’s a very personal and individualized experience, and we want to you to discover for yourself what effect floating has on you.” Because the concept is still new to the area, Jeremy and Rachel said they’ve had a lot of people visit that haven’t floated before and have some hesitations. “Like us, they might not have heard of this and didn’t even know it existed or that it can be used, depending on the issue, as an alternative to medication,” Rachel said. “Claustrophobia is something we get asked about a lot, but, we assure people that you can open the pod lid at any time and have full control room. You lock the door when you enter, and that room is yours for 60 to 90 minutes. So, if you want to get out and sit for a few minutes and then
get back in, you can, although, that does affect the sensory deprivation experience.” Another concern people bring up is hygiene, since you float nude. “You do it that way because the fabrics or the detergent or fabric softener used when washing your bathing suit or your clothes could contaminate the pods, and you’d also feel it on your skin, which we’re trying to reduce stimulation to,” Rachel said. “All of the water goes through three different filtration systems,” Jeremy added. “Then, there’s the salt. Each pod has almost 1,000 pounds of Epsom salt, which kills everything. Think of the Dead Sea. So it’s naturally antiviral, anti-microbial. We also go by the North American Float Tank Standard, which recommends that you change the water every nine months or so depending on use. It’s the cleanest solution you’ll ever be in. We also thoroughly Tri-StateLiving | 33
clean those rooms, sanitize them after every float inside the pod and visually inspect them.” While people might think that the floating effect is something that they can do at home, Rachel said that isn’t the case. “You can’t make yourself float by trying to fill your bathtub. You can’t get that zero-gravity effect,” Rachel said. “You also can’t keep the room or the water itself at the constant temperature needed.” “We worked really hard to make sure that the rooms reduce any kind of stimulation, so that’s not something you can reproduce at home,” Jeremy added. “I will say, I thought, at first, that it would be easy to set up. You know, we’ll put some showers in, and move some float pods, but in reality, there’s a lot that goes into it — from soundproofing to waterproofing. There’s a lot of infrastructure in place.” But even with the extensive build-out required to get
things up and running, the couple agree that they made the right move in opening Float Effects and introducing floating to the area. “It was a long process and very costly, but it has been worth it to see and hear the ways that people have benefited from floating,” Jeremy said. “I’ve had a lot of great experiences seeing people that are being helped in my work, and I get a similar feeling when I see people come out after floating all relaxed and relieved from chronic pain,” Rachel added. “It’s really rewarding, and we’re happy that we’ve been able to bring this to the Tri-State.” Float Effects is located inside the East Hills Professional Center at 5185 Rt. 60 E, Suite 32 in Huntington. Appointments are available Tuesday–Sunday from 10 a.m.–8 p.m. Visit floateffects.com or call 304-908-9265 for more information. a Tri-StateLiving | 35
There are lots of good reasons to get a lung cancer screening, but you really only need one. And if your not exactly sure what that is, just ask the people who love you. Because with early detection of lung cancer you’ll have a better opportunity to live the moments they don’t want you to miss.
Contact SOMC to learn more about our lung screening program at 740-356-LUNG.
homes Tri-StateLiving
up close Bed and breakfast offers a look into Kentucky history and a view in Ashland’s Central Park
p. 38
homes | Showcase
Governor’s Inn Bed & Breakfast has storied past
A PIECE OF HISTORY
Story Heath Harrison | Photography Rachael Layne
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ina Campbell and Alan Ray opened the Governor’s Inn Bed and Breakfast, located on Bath Avenue next to Central park in Ashland in May and they said the home’s unique history has been a major drawing point. “A lot of people love the history, Campbell said. “It attracts people.” The four-room lodging establishment was the home to Kentucky Gov. Simeon Willis, who served in office from 1943-1947. A native of Lawrence County, Ohio, Willis’ father served in the Union army during the Civil War. When Willis was 10, the family moved to Greenup County, Kentucky. Simeon Willis worked as a reporter for the Portsmouth Tribune and the Greenup Gazette, before establishing
a law practice in Ashland. He served as Ashland’s city solicitor before being appointed to the Kentucky Court of Appeals in 1927, then ran for governor in a contentious three-way race in 1943, serving as the only Republican in that office in a four-decade period of Democratic dominance of the state’s politics. Following his time in office, he returned to his law practice in Ashland, then served as a member of the Kentucky Public Service Commission. One of the city’s two bridges over the Ohio River is named in his honor. The bed and breakfast, the city’s first, was the longtime dream of Campbell, a native of Hazard, Kentucky. She was living in Florida when the home went on the market in 2014 and she and fiancé Ray decided to purchase the residence and retire to start the business. Tri-StateLiving | 39
The two live on site at the business, which is approximately 5,000-square feet with four bedrooms, each complete with its own private bath. The rooms are named for previous owners of the home, such as Paul Blazer Jr., the son of the Ashland Oil founder and president. Campbell said the younger Blazer’s daughter, who grew up in the home, has been one of its guests. One upstairs room, the Governor Willis Suite, has its own balcony and Jacuzzi tub, while the Ida Willis Suite, is designed to host families or groups. All rooms are equipped with Blu-Ray players, flat screen TVs, wi-fi Internet, as well as antiques. Guests staying at the inn are treated to continental breakfast from 7-10 a.m. And since the business is near the city’s large park, two complimentary bikes are provided for guests to ride trails. Picnic lunches for the park are available for an extra fee.
Campbell and Ray said they did not have to do much to the home when they bought it. “It was in really good shape,” Ray said. As for future improvements, Campbell and Ray said they hope to restore the property’s brick courtyard and equip it with a modern Jacuzzi. They say business has been great so far. “We were hoping and praying,” Campbell said. “It’s gone much better than anticipated.” In addition to those looking for a getaway, she said they have been a popular draw with business visitors for one of the region’s newest employers. “Thanks to Braidy Industries, everyone flies into town,” she said. The Governor’s Inn is open 7 days a week, 24 hours a day, year-round, with an 8 p.m. check-in time. For more information, visit www.governorsinnashland.com. a Tri-StateLiving | 43
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Tri-StateLiving
food
up close Lucasville bakery owned by winners of the Food Network’s Cupcake Wars
p. 46
food | In the Kitchen
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Something Sweet ‘83 Sweets has cupcakes, baked good in an 80s theme Story Dustin Melchior | Photography Carla Bentley
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UCASVILLE — Known for its varieties of cupcakes, French macaroons and other baked goods, ‘83 Sweets has been satisfying dessert cravings since the business began a little less than a decade ago. “I got the idea that I wanted to open a baking business from baking with my grandma at a young age. I was about 4 or 5 years old and helping her mix and do all kinds of things,” Alyssa Logan, one of the owners of ’83 Sweets, said.
“From that point on, everything reverted back to baking. I would make things as gifts or for gatherings, and someone once asked ‘Why don’t you start selling your items?’ Then I knew I wanted to specialize in cupcakes.” Logan and her mother, Julie Blackburn, own the business and applied to be on the Food Network competition show “Cupcake Wars” about seven years ago. The show then called the pair to compete on the show, where they were the runner-up on the July 2012 episode
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featuring Tony Hawk. Later that year, Logan and Blackburn competed again on the October 2012 episode, where they claimed first, and took home the grand prize of $10,000 and the opportunity to showcase their cupcakes at a special event for singer Cody Simpson. “Before we were on Cupcake Wars, we had the business from home where people could just order ahead and pick up. It was mostly online,” Blackburn said. “But once we won the show, we got the building and opened up our storefront.” ‘83 Sweets carries cupcakes, French macaroons, cookies, brownies, mini pies, tarts and more. While both Logan and her mother specialize in cupcakes, Logan said she also specializes in the French macaroons while Blackburn said she specializes in the baklava pastry. Tri-StateLiving | 49
In the Kitchen | food
“We try to keep everything small, so things are portable and easily to carry out or transport,” Logan said. “But we also take orders for wedding cakes, which is a big part of the business, and which are booked up to a year in advance, in some cases.” Both Logan and Blackburn said what they believe sets ‘83 Sweets apart from other bakeries is the quality that customers are going to get each and every time. “Quality for sure,” Blackburn said of what puts the business above competitors. “Everything is handmade from start to finish. Frosting is Alyssa’s forte, for sure, and we do not use Crisco, only pure butter.” The business features more than 83 cupcake and frosting flavors, including all of the classics, but also a number of exotic flavors, including lavender or cotton candy, on different occasions. The pair said that some other popular flavors include Uncle Buckeye, a chocolate cake with peanut butter frosting and drizzled with chocolate,
White Wedding, a white almond cake and white icing, and Breakfast Club, one of three options that include bacon. “On average we bake between 500-700 cupcakes a day, and we usually have around six or eight varieties available on a daily basis,” Blackburn said. “We are also always taking special requests or considerations. And we have a gluten free option, which has to be special ordered in advance.” As far as the name ‘83 Sweets, Logan said that 1983 was the year she was born, and that she has always been a fan of the 80s culture. Besides having more than 83 cupcake flavors, which also plays into the name, the business also carries an 80s theme. “My love for 80s pop culture goes along with my love for baking,” Logan said. ‘83 Sweets is located at 18 Ridge Lane in Lucasville, Ohio, and is open from 10 a.m.-6 p.m. Wednesday through Friday and 10 a.m.-4 p.m. on Saturdays. a Tri-StateLiving | 51
food | From the Cookbook
Lemon Cheesecake Bars • 52 vanilla wafers, finely crushed (about 2 cups) • 3 tablespoons butter or margarine, melted • 4 eggs, divided • 4 packages (8 ounces each) cream cheese, softened • 1 3/4 cups sugar, divided • 3 tablespoons flour • 1 tablespoon lemon zest • 1/3 cup lemon juice (about 2 lemons), divided • 1/2 teaspoon vanilla • 2 tablespoons cornstarch • 1/2 cup water Heat oven to 325˚F. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes. Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended.
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Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve. Note: This lemon glaze can be prepared ahead of time. Cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves.
From the Cookbook | food
Beef & Vegetable Soup • 1 tablespoon vegetable oil • 1 pound lean ground beef • 1 medium onion, diced • 2 garlic cloves, minced • 1 can (14 1/2 ounces) low-sodium beef broth • 1 can (14 1/2 ounces) sliced carrots, drained • 1 can (14 1/2 ounces) cut green beans • 1 can (14 1/2 ounces) stewed tomatoes • 1 teaspoon dried basil • 1 cup cooked egg noodles
In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.
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food | From the Cookbook
Cherry-Glazed Duck Breast Salad TO MAKE CHERRY VINAIGRETTE: In small saucepan over low heat, cover 1 cup cherries with water. Bring to simmer, cover pan and remove from heat. Let cherries soak in hot water 15-20 minutes. Strain cherries and reserve liquid. In food processor or blender, puree cherries until smooth, adding reserved liquid as necessary. Add raspberry vinegar to cherry mixture. With blender or food processor on low, slowly add olive oil, reserving about 2 tablespoons. Season mixture, to taste, with salt and pepper. Set aside Cherry Vinaigrette. Heat grill to medium heat. Remove skin from duck breasts. Rub with remaining olive oil and season liberally with salt and pepper. Pour some cherry vinaigrette into separate container to use as glaze; reserve remaining for dressing. Using pastry brush, coat duck breasts with cherry vinaigrette.
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Cook duck until crisp and dark brown (about 5-6 minutes), turn over and recoat with cherry vinaigrette. Continue cooking until second side is crisp and brown, brushing with vinaigrette as needed, about 4 minutes, or until internal temperature reaches 155ËšF. Remove to cutting board and let rest at least 5 minutes. Place spinach in mixing bowl. Toss spinach with enough dressing to coat leaves. Add blue cheese, almonds and most of remaining dried cherries, reserving some of each for garnish. Season with salt and pepper. Divide spinach mixture among four bowls. Slice duck breast thinly on bias, starting at one end of each breast with knife at 45-degree angle. Fan slices of duck on top of each salad. Sprinkle each salad with crumbled blue cheese, almonds and dried cherries.
From the Cookbook | food
Beet Carpaccio Salad with Toasted Hazelnuts • 1 1/2pounds roasted beets • 2 cups microgreens • 4 ounces goat cheese, crumbled • 1/4 cup chopped toasted hazelnuts • 2 tablespoons Filippo Berio Classic Balsamic Glaze • 1/4 teaspoon flaked sea salt • 1/4 teaspoon cracked pepper
Heat oven to 400˚F. Using chef’s knife or mandoline, thinly slice beets; arrange on platter. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.
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food | From the Cookbook
Roasted Cherry Sauce • 2 cups pitted Northwest sweet cherries • 2/3 cup sugar • 2 teaspoons cornstarch • 1/8 teaspoon salt • 1/8 teaspoon black pepper
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Heat oven to 400˚F. On foil-lined baking sheet, combine cherries, sugar, cornstarch, salt and black pepper; toss to mix. Place in oven and roast until cherries start to release juices and become soft, about 10 minutes. Cool before serving.
From the Cookbook | food
Cherry Lavender Spritzer • 4 cups pitted and halved Northwest sweet cherries • 2 cups water • 3 tablespoons lavender • 2 tablespoons sugar • 6 Northwest sweet cherries with stems • 6 sprigs lavender blossoms In small saucepan, combine cherries, water, lavender and sugar. Heat mixture until it begins to boil. Remove from heat and allow mixture to cool completely. Strain and reserve liquid. For each drink, combine 4 ounces cherry-lavender mixture and 4 ounces crushed ice in tall 12-ounce cocktail glass; top each with club soda. Garnish each drink with one cherry with stem and one sprig lavender blossoms. Variation: To make alcoholic version, shake or stir strained cherry-lavender mixture and ice with 9 ounces vodka. Strain into 8-ounce martini glasses, top each with club soda and garnish each with one cherry with stem and one sprig lavender blossoms.
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food | From the Cookbook
Mini Marbled Cherry Cheesecakes • 18 chocolate cookies with white filling • 2 packages (8 ounces each) cream cheese, softened • 1/3 cup sugar • 2 eggs • 1 teaspoon vanilla • 1 can (21 ounces) Lucky Leaf Premium Cherry Fruit Filling, divided
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Heat oven to 350˚F. Line muffin tins with 18 paper liners. Place one chocolate cookie in bottom of each paper liner. In mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fold in half of fruit filling. Fill each muffin liner about three-fourths full with mixture. Bake 20-25 minutes, or until done. Cool. Top each cheesecake with spoonful of remaining fruit filling.
From the Cookbook | food
Cinnamon Apple Pie • 1 refrigerated pie crust • 1 tablespoon butter, melted • 2 teaspoons ground cinnamon • 2 cans (21 ounces each) Lucky Leaf Premium Apple Fruit Filling • 1 stick (8 tablespoons) butter, softened • 1 cup flour • 1 cup light brown sugar • 1/2 cup powdered sugar, plus additional (optional) • 1/4 teaspoon vanilla • 1/4 teaspoon cinnamon • 2 teaspoons milk, plus additional (optional)
Heat oven to 400 ˚F. On lightly floured surface, unroll pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. Press miniature cinnamon rolls evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between rolls. Pour fruit filling on top of crust. In large bowl, using pastry blender, combine stick of butter, flour and brown sugar, until crumbly. Sprinkle over apple filling. Bake pie until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top and crust with foil, if necessary, to prevent from getting too dark). Remove from oven and allow to cool. In small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing. Add more sugar or milk, if necessary. Drizzle icing over cooled pie.
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food | From the Cookbook
Roasted Acorn Squash Salad with Pecan Vinaigrette SQUASH: • 1 small acorn squash • 1 tablespoon olive oil • 1/4 teaspoon sea salt DRESSING: • 1/2 cup raw pecan pieces • 1/4 cup olive or pecan oil • 2 tablespoons apple cider vinegar • 1 tablespoon maple syrup • 1/4 teaspoon sea salt SALAD: • 3-4 handfuls baby spinach 60 | Tri-StateLiving
• 1 1/2 cups cooked farro • 1 medium shallot, thinly sliced • 1 ounce crumbled goat cheese Heat oven to 425˚F. To create base, slice small part of one side of squash. Trim ends from squash, cut in half lengthwise and scoop out sides. Place cut-side down and cut squash into 1/4-inch thick slices. Place on sheet tray and toss with olive or pecan oil and salt. Roast until tender, 30-40 minutes. While squash is roasting, heat small
skillet over medium heat. Add pecans and toast, shaking pan, until nuts are fragrant. Transfer 1/3 cup of pecans to bowl and reserve remaining pecans for topping. Add oil, vinegar, maple syrup and salt while nuts are still warm. Stir vigorously and set aside. In large bowl, combine spinach, farro, shallot, half the squash and half the dressing. Toss to combine then lay remaining squash on top of salad. Drizzle with remaining dressing and sprinkle with goat cheese and toasted pecans before serving.
From the Cookbook | food
Blue Cheese & Walnut Mousse • 2 tablespoons Simply Nature 100% Pure Avocado Oil • 3 large yellow onions, sliced • 5 ounces Happy Farms Preferred Blue Cheese Crumbles • 8 ounces Happy Farms Cream Cheese • Stonemill Ground Black Pepper, to taste • 1 cup Friendly Farms Heavy Whipping Cream • 8 ounces Southern Grove Chopped Walnuts, divided • 5 cucumbers, thinly sliced
In large pan, heat oil and saute onions until brown and caramelized. In food processor, combine blue cheese crumbles and cream cheese. Process until smooth. Season with pepper, to taste. In medium bowl, using hand mixer, whisk cream until soft peaks form. Fold in cheese mixture and 4 ounces chopped walnuts. Top cucumber slices with mousse, caramelized onions and remaining chopped walnuts. Finish by grinding black pepper over top for garnish. Pair each serving with glass of La Rue Cotes de Provence RosÈ. Tip: Mousse can also be served as a dip with baguette slices.
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food | From the Cookbook
Party Poppers • 8 ounces Southern Grove Pitted Dates • 4 ounces Specially Selected Brie Cheese Round • 6 ounces Southern Grove Slivered Almonds • 1 1/2 pounds Specially Selected Thick Sliced Hickory Bacon • 2 teaspoons Stonemill Ground Black Pepper Heat oven to 375 F. Cut dates in half, lengthwise. Cut brie into bite-size pieces, about the size of peanuts.
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Place one piece of brie and four almond pieces on each open date half. Place other half on top. Quarter bacon slices, wrap tightly around stuffed dates and secure with toothpicks. Sprinkle with pepper. Line baking sheet with foil and place wrapped dates on top. Bake 15 minutes, or until bacon is crispy. Serve warm. Option: Pair each serving with a glass of Peaks & Tides Cabernet Sauvignon.
From the Cookbook | food
Tuna Sliders with Green Chilies • 1 can (5-ounce) tuna, packed in water, drained and flaked • 1 can (4.25-ounce) chopped green chilies • 1/4 cup diced celery • 1/4 cup diced red onion • 1/4 cup reduced-fat mayonnaise • 2 tablespoons chopped fresh cilantro or parsley • 6 slider rolls, split • Lettuce leaves
In large bowl, combine tuna, green chilies, celery, red onion, mayonnaise and chopped cilantro; toss to mix well. Top bottom half of each roll with lettuce leaves; top with some tuna mixture and top half of roll.
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food | From the Cookbook
Potato, Turkey & Veggie Casserole • 1 tablespoon, plus 1 teaspoon, olive oil • 3/4 pound extra-lean ground turkey breast • 1/2 teaspoon dried thyme leaves • 1/2 teaspoon garlic powder • 1/2 teaspoon ground black pepper • 1/2 teaspoon salt (optional) • 1 can (15 ounces) READ German Potato Salad • 1/2 cup light sour cream • 2 cups frozen, thawed or canned mixed vegetables, drained • Nonstick cooking spray • 1/2 cup bread crumbs
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Heat oven to 350˚F. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Add turkey, thyme, garlic powder, pepper and salt, if desired. Cook 5-7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles. Stir in potato salad and sour cream. Add vegetables; stir to combine. Spray 2-quart casserole dish with nonstick cooking spray. Spoon in casserole mixture. Toss together bread crumbs and remaining oil. Sprinkle over casserole. Bake 30 minutes, or until bubbly and heated through. Substitution: Leftover chopped turkey (about 1 1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.
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Eastham & Associates - Ronald L. Eastham, RPSPresident 3992 St. Rt. 7. Chesapeake, OH 45619. (740)867-8369 (800)424-5258 Fax (740)867-8146 Garage Doors •Residential •Commercial •Sales •Service •Installation •Operators & Controls. GARAGE DOOR PLUS, INC. 804 Solida Road. South Point 740-894-4060 garagedoorplusinc.com HERITAGE PIANO Opening Our New Woodshop! We build custom swings, baby swings, and do furniture restoration! Call Dan at 606-262-7378 We do Piano Restoration & InHome Fine Tuning. Also repair accordions & string dulcimers. 4700 Spears Rd. Catlettsburg, KY. Call for appointment: 606-2627378 or 606-547-6000 heritage_piano@yahoo. com” Now Hiring! Physical Therapist. Competitive Compensation/Benefit Package Available! Minimum education/ Experience required: •Graduate from a PT Program that is CAPTE Approved and/or Accredited by the APTA •Licensed in Ohio as a Physical Therapist. NEW GRADUATES WELCOME! Apply at www.holzer. org/careers. For more information call Human
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Now Hiring! Laboratory Tachnologist/Technician. Full-time positions available; Varied shifts. Competitive Wages with excellent benefits. •Associate degree in MLT required •BS degree in MT/Clinical Laboratory Science Preferred •ASCP Board Certified or Board Eligible. Apply at www. holzer.org/careers. For more information call Human Resources at 740446-5105 New Graduates Welcome! Positions Available in: •Critical Care Unit •Geriatric Psych •Internal Medicine •PostAcute Care •Medical/ Surgical •Home Health •Inpatient Rehabilitation •Emergency Department •Maternity & Family Center. Apply at www. holzer.org/careers For more information call Human Resources at 740446-5105 I-Town Plumbing Installation and Repairs. Jobs done right, the first time, on time, every time! Fully Insured. Call Kurtis at 740-547-8287 www.itownplumbing.com” IRON CITY STORAGE If your garage is a pity, call Iron City! (740) 5328414” JIM’S FARM EQUIPMENT INC. Tillers: 4’, 5’, 6’ & 7’ Massey Ferguson, New Holland, King Kutter. New and used tractors and equipment. GALLIPOLIS, OH 740-446-9777 Jordan’s Home Improvement • All phases of construction & remodel • Free Estimates (740)646-6491
Will Pay Top Dollar for Junk & Unwanted Cars, Trucks, Vans. Free Pick Up. (740)727-3134 KUSTOM KOATINGS Powder Coatings & Ceramic Finishes www. kustomkoatings.com 114 Bridge St Huntingdon, W.V. 304-523-5880” Parnell Painting & Home Maintenance (740) 6462304 Complete Remodels Inside & Out. Visit us on Facebook: www.facebook. com/parnellpaint Patriot Metals MFG Customized Metal Solutions. 1588 Gage Road. Patriot, OH 740379-9101. Monday-Friday. 6:00 a.m. – 4:00 p.m. Saturday. 6:00 a.m. – 11:00 a.m. Contractor’s Discounts Available. Next Day Delivery. 40 Year Warranty. Truck Driver: Class A or B CDL. Full time position. Call for an appointment. Pickett Concrete 441 Rockwood Avenue, Chesapeake, OH 740867-5758 2 bedroom home, $500 monthly, call Mon-Sat 8am-5pm, 740-442-2000 Looking to rent nice handicap accessible mobile home to single or couple, Call 740-646-3259. R & J Mini Storage “Affordable and Secure” 1107 South Third Street, Ironton, OH. 740-5323685 SANCTUARY OF THE OHIO VALLEY HIRING STNA’S, LPN’S, AND RN’S **Sign-On Bonus** STNA: $500 • LPN: $1000 • RN: $2500 • APPLY IN PERSON: 2932 S 5TH ST.
“Above the Rest” Scherer Mountain Insurance 740-532-8755 209 S. Third St Ironton, OH Sherman Thompson Towers Now Accepting Applications 62yrs and older or disabled Call: 740-532-0694 South Point Storage Chesapeake • 3BR/1BA House. $670/mo. S/G Paid. See our other properties: www. mysouthpointstorage.com 740-377-4321 SAND AND GRAVELLimestone, Washed Gravel, Fill Sand, Top Soil, Mason Sand, & Fill Dirt. Pick up or Delivery. Bulk Rates Available. On New 52, Chesapeake, OH. 740-867-4244 www. bhearthmoving.com GARY LEACH STATE FARM. 213 S. 5th St. 740533-0144. FREE QUOTES. Susan Court ApartmentsGround level. Off-street parking. Walking distance of Post Office, banks & stores. Senior Discounts! 740-533-3973 Construction Work. Jim Taylor. 740-237-6693 Licensed. Insured. WE DO IT ALL! Roofing and Construction. Jim Taylor. 740-237-6693. Licensed. Insured. WE DO IT ALL! TNT Heating & Cooling. Dynamite Service! 740867-5235 White Eagle Antique. Estates, Liquidation, Appraisals & Auctions. www.whiteeagleantiques. com. Elizabeth “Butch” Nichols. 606-831-2511
the last word
Making positive changes P
ortsmouth has always been home to me and I am part of a group working to improve our town and community. After I graduated from Notre Dame High School, I went to Eastern Kentucky University, where I met my wife, Kendra. After we graduated and married, we moved back to Portsmouth and started a family. Four years ago, I started a real estate company with my sister, Maddie Burnside. Located in Portsmouth, Rutman Burnside Realty Group has become a top player in the Scioto County market. Most recently, we teamed up with a newly founded organization, The Friends of Portsmouth. This organization is a non-profit, non-partisan group of local forward-thinking leaders, which work to catalyze and organize change and progress in our community. To date, The Friends of Portsmouth is best known for the Plant Portsmouth event this past August and Toyota Winterfest at Market Square that was held throughout the month of December. Both events were overwhelming successes. Plant Portsmouth was a one-day event that beautified the heart of Portsmouth and was a tremendous unifying project for our community and its citizens. Not only did this event unify and beautify, but also our community set a Guinness World Record for most people simultaneously planting pots. Toyota Winterfest at Market Square took place throughout December in the Boneyfiddle area, where it broke 66 | Tri-StateLiving
NICK RUTMAN is part owner of Rutman Burnside Realty Group in Portsmouth, Ohio. The lifelong resident of Scioto County is part of The Friends of Portsmouth, which is looking at ways to improve its community.
another Guinness World Records for most people caroling. Toyota Winterfest at Market Square featured ice skating, horse and buggy rides, Santa and his workshop and gift shop, vendor village, Christmas story telling, PJs and Pancakes, canned food and clothing drives, live musical performances and more. In early 2019, The Friends of Portsmouth will open up a centralized location on Second Street in Portsmouth to house the town ambassador program and several other recreational activities. As Friends of Portsmouth catalyzes and organizes change in our area, community spirit, moral and volunteerism has been remarkable. I’m thankful to get to be a part of the change and very excited for the future of my hometown!
TRI-STATE REGIONAL CANCER CENTER American College of Radiology Accredited
GOLD SEAL RADIATION TEAM Call 606-329-0060 for an appointment or visit us online at tsrcc.com 706 23rd St., Ashland, Kentucky
John Van Deren, M.D. Ola Khraisha, M.D.
Terence Ross, M.D.
ELECTROPHYSIOLOGISTS: A-FIB EXPERTS
Heart rhythm disorders – atrial fibrillation, slow heart beat, flutters – can be very frightening and have a significant impact on patients’ lives. At King’s Daughters, we take rhythm problems seriously. We established the area’s first comprehensive electrophysiology program in 1999.
King’s Daughters Cardiology
(606) 324-4745
Our heart rhythm specialists – electrophysiologists Ola Khraisha, M.D., Terence Ross, M.D., and John Van Deren, M.D. - are experts in diagnosing, managing and treating rhythm disorders, such as atrial fibrillation and flutter; slow heartrate; rapid heart rate; and ventricular fibrillation. If you’ve been diagnosed with a heart rhythm disorder and would like to know more about your options, ask to see one of our specialists.
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